1
|
Yin XL, Peng ZX, Pan Y, Lv Y, Long W, Gu HW, Fu H, She Y. UHPLC-QTOF-MS-based untargeted metabolomic authentication of Chinese red wines according to their grape varieties. Food Res Int 2024; 178:113923. [PMID: 38309902 DOI: 10.1016/j.foodres.2023.113923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Revised: 12/17/2023] [Accepted: 12/21/2023] [Indexed: 02/05/2024]
Abstract
Wine is a very popular alcoholic drink owing to its health benefits of antioxidant effects. However, profits-driven frauds of wine especially false declarations of variety frequently occurred in markets. In this work, an UHPLC-QTOF-MS-based untargeted metabolomics method was developed for metabolite profiling of 119 bottles of Chinese red wines from four varieties (Cabernet Sauvignon, Merlot, Cabernet Gernischt, and Pinot Noir). The metabolites of red wines from different varieties were assessed using orthogonal partial least-squares discriminant analysis (OPLS-DA) and analyzed using KEGG metabolic pathway analysis. Results showed that the differential compounds among different varieties of red wines are mainly flavonoids, phenols, indoles and amino acids. The KEGG metabolic pathway analysis showed that indoles metabolism and flavonoids metabolism are closely related to wine varieties. Based on the differential compounds, OPLS-DA models could identify external validation wine samples with a total correct rate of 90.9 % in positive ionization mode and 100 % in negative ionization mode. This study indicated that the developed untargeted metabolomics method based on UHPLC-QTOF-MS is a potential tool to identify the varieties of Chinese red wines.
Collapse
Affiliation(s)
- Xiao-Li Yin
- College of Life Sciences, College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434025, China
| | - Zhi-Xin Peng
- College of Life Sciences, College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434025, China
| | - Yuan Pan
- College of Life Sciences, College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434025, China
| | - Yi Lv
- Key Laboratory of Quality and Safety of Wolfberry and Wine for State Administration for Market Regulation, Ningxia Food Testing and Research Institute, Yinchuan 750004, China
| | - Wanjun Long
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China
| | - Hui-Wen Gu
- College of Life Sciences, College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434025, China.
| | - Haiyan Fu
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China.
| | - Yuanbin She
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, China.
| |
Collapse
|
2
|
López-Solís R, Cortés-Araya K, Medel-Marabolí M, Obreque-Slier E. Different physicochemical interactions between varietal wines and human saliva: Correspondence with astringency. Food Res Int 2024; 178:113964. [PMID: 38309881 DOI: 10.1016/j.foodres.2024.113964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 12/19/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
Astringency corresponds to the sensation of dryness and roughness that is experienced in the oral cavity in association with the interaction between salivary proteins and food polyphenols. In this study, the phenolic composition of seven varietal wines, the intensity of astringency they evoke and the physicochemical reactivity of these wines with whole human saliva were evaluated. Phenolic composition of wines was characterized by spectrophotometry and HPLC chromatography. Intensity of astringency was evaluated by trained sensory panels. Saliva from a single volunteer subject was used to assess wine-saliva interactions. To this end, binary mixtures were produced at different v/v wine/saliva ratios and each of them assayed for the ability of the salivary protein to diffuse on a cellulose membrane (diffusion test) and to remain in solution (precipitation test). Physicochemical reactivities between wine components and the protein fraction of saliva were contrasted against the astringency and the phenolic profile of each varietal wine. The study supports the view that astringency depends on physicochemical interactions between two complex matrices -wine and saliva- and not between some of their particular components.
Collapse
Affiliation(s)
- Remigio López-Solís
- Program of Cellular and Molecular Biology, Faculty of Medicine-ICBM, University of Chile, Independencia 1027, Santiago, Chile
| | - Katherine Cortés-Araya
- Department of Agro-Industry and Enology, Faculty of Agronomical Sciences,University of Chile, P.O. Box 1004, Santiago, Chile
| | - Marcela Medel-Marabolí
- Department of Agro-Industry and Enology, Faculty of Agronomical Sciences,University of Chile, P.O. Box 1004, Santiago, Chile
| | - Elías Obreque-Slier
- Department of Agro-Industry and Enology, Faculty of Agronomical Sciences,University of Chile, P.O. Box 1004, Santiago, Chile.
| |
Collapse
|
3
|
Xie YT, Bai TT, Zhang T, Zheng P, Huang M, Xin L, Gong WH, Naeem A, Chen FY, Zhang H, Zhang JL. Correlations between flavor and fermentation days and changes in quality-related physiochemical characteristics of fermented Aurantii Fructus. Food Chem 2023; 429:136424. [PMID: 37481981 DOI: 10.1016/j.foodchem.2023.136424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 05/03/2023] [Accepted: 05/17/2023] [Indexed: 07/25/2023]
Abstract
The effects of different fermentation times (0, 1, 2, 3, 4, and 5 days) on the physicochemical properties and flavor components of fermented Aurantii Fructus (FAF) were evaluated. Component analysis identified 66 compounds in positive ion mode and 32 compounds in negative ion mode. Flash GC e-nose results showed that propanal, (+)-limonene and n-nonanal may be the flavor characteristic components that distinguish FAF with different fermentation days. Furthermore, we found that the change of total flavonoid content was closely related to colony growth vitality. The total flavonoid content of FAF gradually decreased from 3rd day and then increased from 5th day (3rd day: 0.766 ± 0.123 mg/100 g; 4th day: 0.464 ± 0.001 mg/100 g; 5th day: 0.850 ± 0.192 mg/100 g). Finally, according to antioxidant activity correlation analysis, meranzin, (+)-limonene and total flavonoids were found to be the key substances affecting the fermentation days of FAF. Overall, the optimal fermentation time for FAF was 4 days.
Collapse
Affiliation(s)
- Ya-Ting Xie
- School of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330000, PR China
| | - Ting-Ting Bai
- School of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330000, PR China
| | - Tao Zhang
- School of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330000, PR China
| | - Peng Zheng
- School of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330000, PR China
| | - Min Huang
- School of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330000, PR China
| | - Li Xin
- School of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330000, PR China
| | - Wen-Hui Gong
- School of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330000, PR China
| | - Abid Naeem
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Jiangxi University of Chinese Medicine, Nanchang 330000, PR China
| | - Fang-You Chen
- School of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330000, PR China
| | - Hua Zhang
- School of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330000, PR China.
| | - Jin-Lian Zhang
- School of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330000, PR China.
| |
Collapse
|
4
|
Eremia SAV, Albu C, Radu GL, Alecu A, Brinduse E. The Influence of Melatonin Treatment in the Vinification of Feteasca Neagra and Cabernet Sauvignon Wines on the Profile of Polyphenolic Compounds and Antioxidant Activity. Antioxidants (Basel) 2023; 12:1214. [PMID: 37371944 DOI: 10.3390/antiox12061214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 05/30/2023] [Accepted: 06/02/2023] [Indexed: 06/29/2023] Open
Abstract
Until recently, the main antioxidant role among wine constituents was attributed to polyphenolic compounds, but once the presence of melatonin in wines was confirmed, an interesting new field of research opened up due to its possible synergistic effects with other antioxidants in the winemaking process, which may lead to a change in the profile of polyphenolic compounds and antioxidant activity. In order to investigate the evolution of active principles from the phenylpropanoid metabolism associated with the synergistic effects of melatonin, for the first time, a melatonin treatment was performed in the pre-stage of the different winemaking processes of Feteasca Neagra and Cabernet Sauvignon wines with different melatonin concentrations. After comparing the acquired results for the evolution of the polyphenolic compound profile and antioxidant activity of treated wines, we ascertained an increase in the antioxidant compound concentrations, especially in resveratrol, quercetin, and cyanidin-3-glucoside, directly proportional to the used melatonin concentration; an intensification in activity of PAL and C4H enzymes; and the modification in the expression of specific anthocyanin biosynthesis genes, especially UDP-D-glucose-flavonoid-3-O-glycosyltransferase. It was also shown that the application of melatonin in the pre-stage of the winemaking process can be successfully used to obtain red wines with increased antioxidant activity (almost 14%).
Collapse
Affiliation(s)
- Sandra A V Eremia
- Centre of Bioanalysis, National Institute of Research and Development for Biological Sciences-Bucharest, 296 Splaiul Independentei, 060031 Bucharest, Romania
| | - Camelia Albu
- Centre of Bioanalysis, National Institute of Research and Development for Biological Sciences-Bucharest, 296 Splaiul Independentei, 060031 Bucharest, Romania
| | - Gabriel-Lucian Radu
- Centre of Bioanalysis, National Institute of Research and Development for Biological Sciences-Bucharest, 296 Splaiul Independentei, 060031 Bucharest, Romania
| | - Andreia Alecu
- Centre of Bioanalysis, National Institute of Research and Development for Biological Sciences-Bucharest, 296 Splaiul Independentei, 060031 Bucharest, Romania
| | - Elena Brinduse
- Institute for Research and Development for Viticulture and Wine Making, 2 Valea Mantei, Valea Calugareasca, 107620 Prahova, Romania
| |
Collapse
|
5
|
Cuevas-Cianca SI, Romero-Castillo C, Gálvez-Romero JL, Juárez ZN, Hernández LR. Antioxidant and Anti-Inflammatory Compounds from Edible Plants with Anti-Cancer Activity and Their Potential Use as Drugs. Molecules 2023; 28:molecules28031488. [PMID: 36771154 PMCID: PMC9920972 DOI: 10.3390/molecules28031488] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 01/28/2023] [Accepted: 01/28/2023] [Indexed: 02/05/2023] Open
Abstract
Food is our daily companion, performing numerous beneficial functions for our bodies. Many of them can help to alleviate or prevent ailments and diseases. In this review, an extensive bibliographic search is conducted in various databases to update information on unprocessed foods with anti-inflammatory and antioxidant properties that can aid in treating diseases such as cancer. The current state of knowledge on inflammatory processes involving some interleukins and tumor necrosis factor-alpha (TNF-α) is reviewed. As well as unprocessed foods, which may help reduce inflammation and oxidative stress, both of which are important factors in cancer development. Many studies are still needed to take full advantage of the food products we use daily.
Collapse
Affiliation(s)
- Sofía Isabel Cuevas-Cianca
- Department of Chemical Biological Sciences, Universidad de las Américas Puebla, Ex Hacienda Sta. Catarina Mártir S/N, San Andrés Cholula 72810, Mexico
| | - Cristian Romero-Castillo
- Biotechnology Faculty, Deanship of Biological Sciences, Universidad Popular Autónoma del Estado de Puebla, 21 Sur 1103 Barrio Santiago, Puebla 72410, Mexico
- Chemistry Area, Deanship of Biological Sciences, Universidad Popular Autónoma del Estado de Puebla, 21 Sur 1103 Barrio Santiago, Puebla 72410, Mexico
| | - José Luis Gálvez-Romero
- ISSTE Puebla Hospital Regional, Boulevard 14 Sur 4336, Colonia Jardines de San Manuel, Puebla 72570, Mexico
| | - Zaida Nelly Juárez
- Chemistry Area, Deanship of Biological Sciences, Universidad Popular Autónoma del Estado de Puebla, 21 Sur 1103 Barrio Santiago, Puebla 72410, Mexico
- Correspondence: (Z.N.J.); (L.R.H.)
| | - Luis Ricardo Hernández
- Department of Chemical Biological Sciences, Universidad de las Américas Puebla, Ex Hacienda Sta. Catarina Mártir S/N, San Andrés Cholula 72810, Mexico
- Correspondence: (Z.N.J.); (L.R.H.)
| |
Collapse
|
6
|
Phenolic compounds classification and their distribution in winemaking by-products. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04163-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
7
|
Untargeted metabolomic analysis by ultra-high-resolution mass spectrometry for the profiling of new Italian wine varieties. Anal Bioanal Chem 2022; 414:7805-7812. [PMID: 36121471 DOI: 10.1007/s00216-022-04314-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 08/23/2022] [Accepted: 08/31/2022] [Indexed: 11/01/2022]
Abstract
The chemical composition of wine samples comprises numerous bioactive compounds responsible for unique flavor and health-promoting properties. Thus, it's important to have a complete overview of the metabolic profile of new wine products in order to obtain peculiar information in terms of their phytochemical composition, quality, and traceability. To achieve this aim, in this work, a mass spectrometry-based phytochemical screening was performed on seven new wine products from Villa D'Agri in the Basilicata region (Italy), i.e., Aglianico Bianco, Plavina, Guisana, Giosana, Malvasia ad acino piccolo, Colata Murro and Santa Sofia. Ultra-high-resolution mass spectrometry data were processed into absorption mode FT-ICR mass spectra, in order to remove artifacts and achieve a higher resolution and lower levels of noise. Accurate mass-to-charge ratio (m/z) values were converted into putative elemental formulas. Therefore, 2D van Krevelen diagrams were used as a tool to obtain molecular formula maps useful to perform a rapid and more comprehensive analysis of the wine sample metabolome. The presence of important metabolite classes, i.e., fatty acid derivatives, amino acids and peptides, carbohydrates and phenolic derivatives, was assessed. Moreover, the comparison of obtained metabolomic maps revealed some differences among profiles, suggesting their employment as metabolic fingerprints. This study shed some light on the metabolic composition of seven new Italian wine varieties, improving their value in terms of related bioactive compound content. Moreover, different metabolomic fingerprints were obtained for each of them, suggesting the use of molecular maps as innovative tool to ascertain their unique metabolic profile.
Collapse
|
8
|
Ivić I, Kopjar M, Buljeta I, Pichler D, Mesić J, Pichler A. Influence of Reverse Osmosis Process in Different Operating Conditions on Phenolic Profile and Antioxidant Activity of Conventional and Ecological Cabernet Sauvignon Red Wine. MEMBRANES 2022; 12:76. [PMID: 35054602 PMCID: PMC8777971 DOI: 10.3390/membranes12010076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 12/31/2021] [Accepted: 01/04/2022] [Indexed: 11/29/2022]
Abstract
Red wine polyphenols are responsible for its colour, astringency, and bitterness. They are known as strong antioxidants that protect the human body from the harmful effects of free radicals and prevent various diseases. Wine phenolics are influenced by viticulture methods and vinification techniques, and therefore, conventionally and ecologically produced wines of the same variety do not have the same phenolic profile. Ecological viticulture avoids the use of chemical adjuvants in vineyards in order to minimise their negative influence on the environment, wine, and human health. The phenolic profile and antioxidant activity of wine can also be influenced by additional treatments, such as concentration by reverse osmosis. The aim of this study was to investigate the influence of four different pressures (2.5, 3.5, 4.5, and 5.5 MPa) and two temperature regimes (with and without cooling) on the phenolic profile and antioxidant activity of conventional and ecological Cabernet Sauvignon red wine during concentration by reverse osmosis. The results showed that retention of individual phenolic compounds depended on the applied processing parameters, chemical composition of the initial wine, and chemical properties of a compound. Higher pressure and retentate cooling favoured the retention of total polyphenols, flavonoids, and monomeric anthocyanins, compared to the opposite conditions. The same trend was observed for antioxidant activity.
Collapse
Affiliation(s)
- Ivana Ivić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.I.); (M.K.); (I.B.)
| | - Mirela Kopjar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.I.); (M.K.); (I.B.)
| | - Ivana Buljeta
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.I.); (M.K.); (I.B.)
| | | | - Josip Mesić
- Polytechnic in Požega, Vukovarska 17, 34000 Požega, Croatia;
| | - Anita Pichler
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.I.); (M.K.); (I.B.)
| |
Collapse
|
9
|
Abstract
Fermentation is a well-known natural process that has been used by humanity for thousands of years, with the fundamental purpose of making alcoholic beverages such as wine, and also other non-alcoholic products. From a strictly biochemical point of view, fermentation is a process of central metabolism in which an organism converts a carbohydrate, such as starch or sugar, into an alcohol or an acid. The fermentation process turns grape juice (must) into wine. This is a complex chemical reaction whereby the yeast interacts with the sugars (glucose and fructose) in the must to create ethanol and carbon dioxide. Fermentation processes to produce wines are traditionally carried out with Saccharomyces cerevisiae strains, the most common and commercially available yeast, and some lactic acid bacteria. They are well-known for their fermentative behavior and technological characteristics, which allow obtaining products of uniform and standard quality. However, fermentation is influenced by other factors as well. The initial sugar content of the must and the fermentation temperature are also crucial to preserve volatile aromatics in the wine and retain fruity characters. Finally, once fermentation is completed, and most of the yeast dies, wine evolution continues until the production of the final product.
Collapse
|
10
|
Zhang P, Ma W, Meng Y, Zhang Y, Jin G, Fang Z. Wine phenolic profile altered by yeast: Mechanisms and influences. Compr Rev Food Sci Food Saf 2021; 20:3579-3619. [PMID: 34146455 DOI: 10.1111/1541-4337.12788] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 05/02/2021] [Accepted: 05/18/2021] [Indexed: 01/19/2023]
Abstract
Grape phenolic compounds undergo various types of transformations during winemaking under the influences of yeasts, which further impacts the sensory attributes, thus the quality of wine. Understanding the roles of yeasts in phenolics transformation is important for controlling wine quality through fermentation culture selection. This literature review discusses the mechanisms of how yeasts alter the phenolic compounds during winemaking, summarizes the effects of Saccharomyces cerevisiae and non-Saccharomyces yeasts on the content and composition of phenolics in wine, and highlights the influences of mixed cultural fermentation on the phenolic profile of wine. Collectively, this paper aims to provide a deeper understanding on yeast-phenolics interactions and to identify the current literature gaps for future research.
Collapse
Affiliation(s)
- Pangzhen Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | - Wen Ma
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Yiqi Meng
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | - Yifan Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | - Gang Jin
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| |
Collapse
|
11
|
Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Phenolic Compounds and Antioxidant Activity. MEMBRANES 2021; 11:membranes11050322. [PMID: 33925172 PMCID: PMC8146389 DOI: 10.3390/membranes11050322] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 04/22/2021] [Accepted: 04/26/2021] [Indexed: 11/24/2022]
Abstract
The aim of this study was to investigate the influence of different operating conditions (four pressures: 2.5, 3.5, 4.5 and 5.5 MPa; two temperature regimes: with and without cooling) and wine type on phenolic compounds retention during the nanofiltration process of two Cabernet Sauvignon red wines (conventionally and ecologically produced). The nanofiltration process was conducted on Alfa Laval LabUnit M20 with plate module and six NF M20 membranes. In initial wines and obtained retentates, total polyphenol and flavonoid contents, monomeric anthocyanins content, antioxidant activity, individual phenolic compounds and CIELab colour parameters were determined. A loss of total phenolic compounds and decrease in antioxidant activity was observed in all retentates comparing to initial wine. However, retentate cooling and higher pressure increased their retention. Besides processing parameters, individual phenolic compound retention depended on several factors, such as the wine type, chemical properties of compounds and membrane type, and their combinations. Different chemical composition of initial conventional and ecological wine influenced the retention of individual compounds.
Collapse
|
12
|
Li W, Yao H, Chen K, Ju Y, Min Z, Sun X, Cheng Z, Liao Z, Zhang K, Fang Y. Effect of foliar application of fulvic acid antitranspirant on sugar accumulation, phenolic profiles and aroma qualities of Cabernet Sauvignon and Riesling grapes and wines. Food Chem 2021; 351:129308. [PMID: 33652297 DOI: 10.1016/j.foodchem.2021.129308] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 01/30/2021] [Accepted: 02/04/2021] [Indexed: 12/24/2022]
Abstract
This study investigated the effects of foliar application of fulvic acid antitranspirant (FA-AT) on Cabernet Sauvignon (CS) and Riesling grapes and wines in a warm viticulture region of China. FA-AT controlled the contents of total soluble solids, fructose and glucose in mature grapes and alcohol in wines. FA-AT improved total phenols and flavonoids in Riesling grapes, and total tannin and individual flavanols in CS grapes and wine, while reducing total individual phenolic acids and flavonols in CS wine. Increased volatiles in CS grapes (hexyl acetate, linalool) and wine (isoamyl alcohol, 1-hexanol, 2-phenylethanol) detected by SPME-GC-MS can contribute to the fruity and floral aroma. FA-AT reduced the accumulation of anthocyanins in CS grapes and wine without an eventual reduction in the tonality of wine by sensory analysis, and improved the taste and balance of Riesling wine. Overall, FA-AT can improve the quality of grapes and wines produced in warm viticulture regions.
Collapse
Affiliation(s)
- Wanping Li
- College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Heng Yao
- College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Keqin Chen
- College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Yanlun Ju
- College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Zhuo Min
- Moutai Institute, Renhuai 564500, China
| | - Xiangyu Sun
- College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | | | | | - Kekun Zhang
- College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China.
| | - Yulin Fang
- College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China.
| |
Collapse
|
13
|
Influence of Processing Parameters on Phenolic Compounds and Color of Cabernet Sauvignon Red Wine Concentrates Obtained by Reverse Osmosis and Nanofiltration. Processes (Basel) 2021. [DOI: 10.3390/pr9010089] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
Abstract
In this study, Cabernet Sauvignon red wine was subjected to reverse osmosis and nanofiltration processes at four different pressures (25, 35, 45, and 55 bar) and two temperature regimes (with and without cooling). The aim was to obtain concentrates with a higher content of phenolic compounds and antioxidant activity and to determine the influence of two membrane types (Alfa Laval RO98pHt M20 for reverse osmosis and NF M20 for nanofiltration) and different operating conditions on phenolics retention. Total polyphenol, flavonoid, monomeric anthocyanin contents, and antioxidant activity were determined spectrophotometrically. Flavan-3-ols and phenolic acids were analyzed on a high-performance liquid chromatography system and sample colour was measured by chromometer. The results showed that the increase in applied pressure and decrease in retentate temperature were favorable for higher phenolics retention. Retention of individual compounds depended on their chemical structure, membrane properties, membrane fouling, and operating conditions. Both types of membranes proved to be suitable for Cabernet Sauvignon red wine concentration. In all retentates, phenolic compounds content was higher than in the initial wine, but no visible color change (ΔE* < 1) was observed. The highest concentrations of phenolic compounds were detected in retentates obtained at 45 and 55 bar, especially with cooling.
Collapse
|
14
|
Characterisation of single malt Scotch Whisky using low powered ultrasound and UV‐Visible spectroscopy. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.633] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
|
15
|
Potentials and Safety of Date Palm Fruit against Diabetes: A Critical Review. Foods 2020; 9:foods9111557. [PMID: 33126433 PMCID: PMC7693939 DOI: 10.3390/foods9111557] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 10/20/2020] [Accepted: 10/27/2020] [Indexed: 11/17/2022] Open
Abstract
Diabetes is a chronic metabolic disorder triggered by disturbances in carbohydrate, protein, and lipid metabolisms, where either reduced secretion or sensitivity of insulin is observed coupled with poor glucose control. Date palm fruits are one of the fruits reported to have good potential in diabetes treatment due to its presence of polyphenols exerting strong antioxidant activities. Other possible mechanisms of action include the polyphenolic compounds, which can inhibit enzymes like α-amylase and α-glucosidase. Flavonoids in dates can stimulate β-cells by increasing the number of islets and β-cells, recovering endocrine pancreatic tissues, reducing β-cell apoptosis, activating insulin receptors following the increase in insulin secretion, in addition to improving diabetes-induced complications. In this review, the in vitro, in vivo, and human study-based evidence of date palm as an anti-diabetic fruit is summarised.
Collapse
|
16
|
El Cadi H, El Cadi A, Kounnoun A, Oulad El Majdoub Y, Palma Lovillo M, Brigui J, Dugo P, Mondello L, Cacciola F. Wild strawberry (Arbutus unedo): Phytochemical screening and antioxidant properties of fruits collected in northern Morocco. ARAB J CHEM 2020. [DOI: 10.1016/j.arabjc.2020.05.022] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
|
17
|
Krstonošić MA, Hogervorst JC, Mikulić M, Gojković-Bukarica L. Development of HPLC method for determination of phenolic compounds on a core shell column by direct injection of wine samples. ACTA CHROMATOGR 2020. [DOI: 10.1556/1326.2019.00611] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Phenolic compounds are frequently present in various natural products, and they can have different beneficial biological potentials. The most widely used method for determination of individual phenolic compounds is high-performance liquid chromatography (HPLC). In this paper, a method for simultaneous determination of 16 phenolic compounds (gallic acid, p-hydroxybenzoic acid, catechin, syringic acid, trans-cinnamic acid, hesperetin, naringenin, vanillic acid, benzoic acid, coumaric acid, resveratrol, chlorogenic acid, caffeic acid, rutin, quercetin, and kaempferol) on a core–shell column was developed. The separation method conducted on a standard ODS (250 mm) column was transferred to Poroshell column and optimized using non-ultra-high-performance liquid chromatography (UHPLC) apparatus. Phenolic compounds were separated fast and efficiently during 30-min analysis, and validation parameters were determined. The developed method was successfully applied on the analysis of phenolic content after direct injection of red wines from three different grape varieties.
Collapse
Affiliation(s)
| | - Jelena Cvejić Hogervorst
- 1 Department of Pharmacy, Faculty of Medicine University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia
| | - Mira Mikulić
- 1 Department of Pharmacy, Faculty of Medicine University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia
| | - Ljiljana Gojković-Bukarica
- 2 Department of Pharmacology and Toxicology and Clinical Pharmacology, Faculty of Medicine, University of Belgrade, P.O. Box 840, 11129 Belgrade, Serbia
| |
Collapse
|
18
|
Terpou A, Ganatsios V, Kanellaki M, Koutinas AA. Entrapped Psychrotolerant Yeast Cells within Pine Sawdust for Low Temperature Wine Making: Impact on Wine Quality. Microorganisms 2020; 8:microorganisms8050764. [PMID: 32443782 PMCID: PMC7285313 DOI: 10.3390/microorganisms8050764] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2020] [Revised: 05/07/2020] [Accepted: 05/19/2020] [Indexed: 01/11/2023] Open
Abstract
An alternative methodology is proposed for low temperature winemaking using freeze-dried raw materials. Pine sawdust was delignified and the received porous cellulosic material was applied as immobilization carrier of the psychrotolerant yeast strain Saccharomyces cerevisiae AXAZ-1. The immobilization of yeast cells was examined and verified by scanning electron microscopy (SEM). The immobilized biocatalyst and high-gravity grape must were separately freeze-dried without cryoprotectants and stored at room temperature (20–22 °C) for 3 months. The effect of storage on the fermentation efficiency of the immobilized biocatalyst at low temperatures (1–10 °C), as well as on the aromatic characteristics of the produced wines was evaluated. Storage time had no significant effect on the fermentation efficiency of the biocatalyst resulting in most cases in high ethanol production 13.8–14.8% v/v. The volatile fraction of the produced wines was examined using headspace solid-phase microextraction (HS-SPME) followed by gas chromatography mass spectrometry (GC/MS). GC-MS/SPME analysis along with the organoleptic evaluation revealed in all produced wines a plethora of fresh and fruit aromatic notes. To conclude, fermentation kinetics and aromatic profile evaluation encourages the production of high-quality sweet wines at low temperatures using pine sawdust (Pinus halepensis) entrapped yeast cells as a promoter.
Collapse
|
19
|
Chemical composition and sensory profile of Syrah wines from semiarid tropical Brazil – Rootstock and harvest season effects. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108415] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
20
|
JIANG B, SUN ZY. Phenolic compounds, total antioxidant capacity and volatile components of Cabernet Sauvignon red wines from five different wine-producing regions in China. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.07818] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Bao JIANG
- Weinan Vocational & Technical College, China
| | - Zhan-Yu SUN
- Weinan Vocational & Technical College, China
| |
Collapse
|
21
|
Unravelling the scientific research on grape and wine phenolic compounds: a bibliometric study. Scientometrics 2019. [DOI: 10.1007/s11192-019-03029-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
22
|
Abstract
The wine sector is one of the most economically important agro-food businesses. The wine market value is largely associated to terroir, in some cases resulting in highly expensive wines that attract fraudulent practices. The existent wine traceability system has some limitations that can be overcome with the development of new technological approaches that can tackle this problem with several means. This review aims to call attention to the problem and to present several strategies that can assure a more reliable and authentic wine system, identifying existent technologies developed for the sector, which can be incorporated into the current traceability system.
Collapse
|
23
|
Avizcuri-Inac JM, González-Hernández M, Rosáenz-Oroz D, Martínez-Ruiz R, Vaquero-Fernández L. Chemical and sensory characterisation of sweet wines obtained by different techniques. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2018. [DOI: 10.1051/ctv/20183301015] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Little is known about the chemical and sensory characteristics of natural sweet wines obtained by different grape dehydration processes. The main aim of this work is to characterise several natural sweet wines, in order to understand the influence of grape dehydration on the chemical and sensory profile of those wines. First, conventional oenological parameters and low molecular weight phenolic compounds have been determined. Next, sensory descriptive analysis was performed on individual samples based on citation frequencies for aroma attributes and conventional intensity scores for taste and mouth-feel properties. Low molecular weight phenolic compounds and acidity were found in a lower concentration in most wines from off-vine dried grapes. Late harvest wine presented higher amounts of phenolics. White wines showed higher sensory and chemical acidity. Most wines obtained from off-vine and on-vine grape dehydration presented common notes of dry fruits and raisins as aroma properties. Chemical and sensory analyses performed in this study were able to define sweet wines. No significant differences have been found in chemical and sensory profiles of sweet wines according to dehydration processes of the grapes. Late harvest wine and white wines were differentiated from other wines through chemical and sensory analysis.
Collapse
|
24
|
Preparation of chiral phenylethanols using various vegetables grown in Algeria. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2018. [DOI: 10.1016/j.bcab.2018.02.003] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
25
|
Beara IN, Torović LD, Pintać DĐ, Majkić TM, Orčić DZ, Mimica-Dukić NM, Lesjak MM. Polyphenolic profile, antioxidant and neuroprotective potency of grape juices and wines from Fruška Gora region (Serbia). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1375512] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Ivana N. Beara
- Department of Chemistry, Biochemistry and Environmental Protection, University of Novi Sad Faculty of Sciences, Novi Sad, Serbia
| | - Ljilja D. Torović
- Department of Pharmacy, University of Novi Sad Faculty of Medicine, Novi Sad, Serbia
| | - Diandra Đ. Pintać
- Department of Chemistry, Biochemistry and Environmental Protection, University of Novi Sad Faculty of Sciences, Novi Sad, Serbia
| | - Tatjana M. Majkić
- Department of Chemistry, Biochemistry and Environmental Protection, University of Novi Sad Faculty of Sciences, Novi Sad, Serbia
| | - Dejan Z. Orčić
- Department of Chemistry, Biochemistry and Environmental Protection, University of Novi Sad Faculty of Sciences, Novi Sad, Serbia
| | - Neda M. Mimica-Dukić
- Department of Chemistry, Biochemistry and Environmental Protection, University of Novi Sad Faculty of Sciences, Novi Sad, Serbia
| | - Marija M. Lesjak
- Department of Chemistry, Biochemistry and Environmental Protection, University of Novi Sad Faculty of Sciences, Novi Sad, Serbia
| |
Collapse
|
26
|
González-Centeno MR, Chira K, Teissedre PL. Comparison between Malolactic Fermentation Container and Barrel Toasting Effects on Phenolic, Volatile, and Sensory Profiles of Red Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:3320-3329. [PMID: 28366000 DOI: 10.1021/acs.jafc.6b05497] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Ellagitannin and anthocyanin profiles, woody volatile composition, and sensory properties of wines in which malolactic fermentation (MLF) took place in barrels or stainless steel tanks, have been compared after 12 months of barrel aging. Three different barrel toastings were evaluated. Barrel-fermented wines generally presented 1.2-fold higher total phenolics, whereas tank-fermented wines exhibited 1.1- and 1.2-fold greater total proanthocyanidin and anthocyanin contents, respectively. Concerning ellagitannin composition, the barrel toasting effect seemed to be more important than differences due to MLF container. Certain woody and fruity volatiles varied significantly (p < 0.05) depending on whether MLF occurred in barrels or tanks. Barrel-fermented wines were preferred in the mouth, whereas olfactory preference depended on barrel toasting. This is the first study that evaluates the impact of oak wood during MLF on ellagitannin wine composition, as well as the barrel toasting effect on wine attributes during aging when MLF occurred whether in barrels or in tanks.
Collapse
Affiliation(s)
- María Reyes González-Centeno
- Université Bordeaux, ISVV , EA 4577, Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France
- INRA, ISVV , USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France
- Tonnellerie Nadalié, 99 Rue Lafont, 33290 Ludon-Médoc, France
| | - Kleopatra Chira
- Université Bordeaux, ISVV , EA 4577, Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France
- INRA, ISVV , USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France
- Tonnellerie Nadalié, 99 Rue Lafont, 33290 Ludon-Médoc, France
| | - Pierre-Louis Teissedre
- Université Bordeaux, ISVV , EA 4577, Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France
- INRA, ISVV , USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France
| |
Collapse
|
27
|
Pereira L, Gomes S, Castro C, Eiras-Dias JE, Brazão J, Graça A, Fernandes JR, Martins-Lopes P. High Resolution Melting (HRM) applied to wine authenticity. Food Chem 2017; 216:80-6. [DOI: 10.1016/j.foodchem.2016.07.185] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2016] [Revised: 07/29/2016] [Accepted: 07/31/2016] [Indexed: 01/11/2023]
|
28
|
Caruana M, Cauchi R, Vassallo N. Putative Role of Red Wine Polyphenols against Brain Pathology in Alzheimer's and Parkinson's Disease. Front Nutr 2016; 3:31. [PMID: 27570766 PMCID: PMC4981604 DOI: 10.3389/fnut.2016.00031] [Citation(s) in RCA: 89] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2016] [Accepted: 07/29/2016] [Indexed: 01/07/2023] Open
Abstract
Alzheimer's disease (AD) and Parkinson's disease (PD) are the most common age-related neurodegenerative disorders and hence pose remarkable socio-economical burdens to both families and state. Although AD and PD have different clinical and neuropathological features, they share common molecular mechanisms that appear to be triggered by multi-factorial events, such as protein aggregation, mitochondrial dysfunction, oxidative stress (OS), and neuroinflammation, ultimately leading to neuronal cell death. Currently, there are no established and validated disease-modifying strategies for either AD or PD. Among the various lifestyle factors that may prevent or slow age-related neurodegenerative diseases, epidemiological studies on moderate consumption of red wine, especially as part of a holistic Mediterranean diet, have attracted increasing interest. Red wine is particularly rich in specific polyphenolic compounds that appear to affect the biological processes of AD and PD, such as quercetin, myricetin, catechins, tannins, anthocyanidins, resveratrol, and ferulic acid. Indeed, there is now a consistent body of in vitro and in vivo data on the neuroprotective effects of red wine polyphenols (RWP) showing that they do not merely possess antioxidant properties, but may additionally act upon, in a multi-target manner, the underlying key mechanisms featuring in both AD and PD. Furthermore, it is important that bioavailability issues are addressed in order for neuroprotection to be relevant in a clinical study scenario. This review summarizes the current knowledge about the major classes of RWP and places into perspective their potential to be considered as nutraceuticals to target neuropathology in AD and PD.
Collapse
Affiliation(s)
- Mario Caruana
- Centre for Molecular Medicine and Biobanking, University of Malta , Msida , Malta
| | - Ruben Cauchi
- Centre for Molecular Medicine and Biobanking, University of Malta, Msida, Malta; Department of Physiology and Biochemistry, University of Malta, Msida, Malta
| | - Neville Vassallo
- Centre for Molecular Medicine and Biobanking, University of Malta, Msida, Malta; Department of Physiology and Biochemistry, University of Malta, Msida, Malta
| |
Collapse
|
29
|
Sun X, Li L, Ma T, Zhao F, Yu D, Huang W, Zhan J. High hydrostatic pressure treatment: An artificial accelerating aging method which did not change the region and variety non-colored phenolic characteristic of red wine. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.10.017] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
30
|
Sun X, Li L, Ma T, Liu X, Huang W, Zhan J. Profiles of Phenolic Acids and Flavan-3-ols for Select Chinese Red Wines: A Comparison and Differentiation According to Geographic Origin and Grape Variety. J Food Sci 2015; 80:C2170-9. [PMID: 26408827 DOI: 10.1111/1750-3841.13011] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2015] [Accepted: 07/28/2015] [Indexed: 11/30/2022]
Abstract
UNLABELLED The profiles of phenolic acids and flavan-3-ols for the selected Chinese red wines and the potential of using phenolic acids and flavan-3-ols to differentiate the geographic origin and grape variety of wines from China are investigated in this study. Significant differences and markers could be found according to the geographical origin and grape variety. Through a canonical discriminant analysis a good differentiation was developed according to the geographic origin or grape variety, and the accuracy of the discriminant model was 88.9% and 100%, respectively. According to the phenolic acid and flavan-3-ols profiles of the wine samples and good differentiation in the region and the variety discriminant analysis, minimal fraudulent claims were noted for the Chinese red wines investigated. PRACTICAL APPLICATION This study provides some help for the protection of geographical origin and monovarietal wine claims.
Collapse
Affiliation(s)
- Xiangyu Sun
- College of Food Science and Nutritional Engineering, China Agricultural Univ, Beijing, 100083, P.R. China
| | - Le Li
- College of Food Science and Nutritional Engineering, China Agricultural Univ, Beijing, 100083, P.R. China
| | - Tingting Ma
- College of Food Science and Nutritional Engineering, China Agricultural Univ, Beijing, 100083, P.R. China.,College of Food Engineering and Nutritional Science, Shaanxi Normal Univ, Xi'an, 710062, P.R. China
| | - Xingyan Liu
- College of Food Science and Nutritional Engineering, China Agricultural Univ, Beijing, 100083, P.R. China
| | - Weidong Huang
- College of Food Science and Nutritional Engineering, China Agricultural Univ, Beijing, 100083, P.R. China
| | - Jicheng Zhan
- College of Food Science and Nutritional Engineering, China Agricultural Univ, Beijing, 100083, P.R. China
| |
Collapse
|
31
|
Fernandes JR, Pereira L, Jorge P, Moreira L, Gonçalves H, Coelho L, Alexandre D, Eiras-Dias J, Brazão J, Clímaco P, Baleiras-Couto M, Catarino S, Graça A, Martins-Lopes P. Wine fingerprinting using a bio-geochemical approach. BIO WEB OF CONFERENCES 2015. [DOI: 10.1051/bioconf/20150502021] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
|
32
|
Phenolic and Anthocyanin Profile of Valea Calugareasca Red Wines by HPLC-PDA-MS and MALDI-TOF Analysis. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0197-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
33
|
Tang K, Ma L, Han YH, Nie Y, Li JM, Xu Y. Comparison and chemometric analysis of the phenolic compounds and organic acids composition of chinese wines. J Food Sci 2014; 80:C20-8. [PMID: 25427857 DOI: 10.1111/1750-3841.12691] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2014] [Accepted: 07/31/2014] [Indexed: 11/29/2022]
Abstract
Characteristics of 106 wines from 5 major grape varieties and 3 typical geographic regions in China were investigated by means of profiling of organic acids and phenolic compounds analysis. An ultra-performance liquid chromatography method was developed and thus, large number of samples could be determined in a quick and reliable way. The results showed that different origins and varieties were characteristic of various profiles of organic acid and phenolic compounds. In order to investigate possible correlation between organic acids and phenolic compounds content and grape variety and/or geographical origin, analysis of variance and linear discriminant analysis (LDA) were conducted. A satisfactory LDA result for red wines according to geographic origin was obtained, in which the correct classification was 100% and the leave-one-out validation accuracy was 90%. The corresponding results of white wines were 91% and 86%, respectively. When LDA was processed, according to grape varieties, the proportionality of successfully classified wines was 96%, while the leave-one-out validation accuracy was 94%. The organic acids and phenolic compounds profiles were useful in the classification of Chinese wines according to grape variety and geographic origin.
Collapse
Affiliation(s)
- Ke Tang
- State Key Laboratory of Food Science and Technology, Jiangnan Univ, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China; Centre for Brewing Science and Enzyme Biotechnology, School of Biotechnology, Jiangnan Univ, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China
| | | | | | | | | | | |
Collapse
|
34
|
Impact of wines and wine constituents on cyclooxygenase-1, cyclooxygenase-2, and 5-lipoxygenase catalytic activity. Mediators Inflamm 2014; 2014:178931. [PMID: 24976682 PMCID: PMC4058118 DOI: 10.1155/2014/178931] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2013] [Accepted: 05/06/2014] [Indexed: 11/18/2022] Open
Abstract
Cyclooxygenases and lipoxygenases are proinflammatory enzymes; the former affects platelet aggregation, vasoconstriction, vasodilatation and later the development of atherosclerosis. Red wines from Georgia and central and western Europe inhibited cyclooxygenase-1 (COX-1) activity in the range of 63–94%, cyclooxygenase-2 (COX-2) activity in the range of 20–44% (tested at a concentration of 5 mL/L), and 5-lipoxygenase (5-LOX) activity in the range of 72–84% (at a concentration of 18.87 mL/L). White wines inhibited 5-LOX in the range of 41–68% at a concentration of 18.87 mL/L and did not inhibit COX-1 and COX-2. Piceatannol (IC50 = 0.76 μM) was identified as a strong inhibitor of 5-LOX followed by luteolin (IC50 = 2.25 μM), quercetin (IC50 = 3.29 μM), and myricetin (IC50 = 4.02 μM). trans-Resveratrol was identified as an inhibitor of COX-1 (IC50 = 2.27 μM) and COX-2 (IC50 = 3.40 μM). Red wine as a complex mixture is a powerful inhibitor of COX-1, COX-2, and 5-LOX, the enzymes involved in eicosanoid biosynthetic pathway.
Collapse
|
35
|
|
36
|
Ali K, Iqbal M, Fortes AM, Pais MS, Korthout HA, Verpoorte R, Choi YH. Red wines attenuate TNFα production in human histiocytic lymphoma cell line: An NMR spectroscopy and chemometrics based study. Food Chem 2013; 141:3124-30. [DOI: 10.1016/j.foodchem.2013.06.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2012] [Revised: 05/30/2013] [Accepted: 06/01/2013] [Indexed: 02/08/2023]
|
37
|
Dias D, Guarda A, Wiethan BA, Claussen LE, Bohrer D, De Carvalho LM, Do Nascimento PC. Influence of Ethanethiol in Antioxidant Activity and in Total Phenolics Concentration of Wines. Comparative Study against Control Samples. J FOOD QUALITY 2013. [DOI: 10.1111/jfq.12063] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Affiliation(s)
- Daiane Dias
- Departamento de Química; Universidade Federal de Santa Maria; C. P. 5051 97105-970 Santa Maria RS Brazil
| | - Ananda Guarda
- Departamento de Química; Universidade Federal de Santa Maria; C. P. 5051 97105-970 Santa Maria RS Brazil
| | - Bruna A. Wiethan
- Departamento de Química; Universidade Federal de Santa Maria; C. P. 5051 97105-970 Santa Maria RS Brazil
| | - Luis E. Claussen
- Departamento de Química; Universidade Federal de Santa Maria; C. P. 5051 97105-970 Santa Maria RS Brazil
| | - Denise Bohrer
- Departamento de Química; Universidade Federal de Santa Maria; C. P. 5051 97105-970 Santa Maria RS Brazil
| | - Leandro M. De Carvalho
- Departamento de Química; Universidade Federal de Santa Maria; C. P. 5051 97105-970 Santa Maria RS Brazil
| | - Paulo C. Do Nascimento
- Departamento de Química; Universidade Federal de Santa Maria; C. P. 5051 97105-970 Santa Maria RS Brazil
| |
Collapse
|
38
|
Sternad Lemut M, Sivilotti P, Franceschi P, Wehrens R, Vrhovsek U. Use of metabolic profiling to study grape skin polyphenol behavior as a result of canopy microclimate manipulation in a 'Pinot noir' vineyard. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:8976-8986. [PMID: 23952343 DOI: 10.1021/jf4030757] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Canopy microclimate manipulation can have a significant effect on grapevine gene expression and can thus affect the yield of many important berry compounds. Focusing on only a few targeted phenolics in the past, advanced multimethod analytical approaches are opening up much wider possibilities to fill in the gaps of missing knowledge about plant secondary metabolism. Different leaf removal timings, leading to different microclimate scenarios, were thus introduced in a 'Pinot noir' vineyard to reveal related alterations of multiple classes of skin phenolics, including some rarely studied to date. Different accumulation trends during cluster development were detected not only between groups but also between individual compounds within groups. Although many significant changes were observed early in the season, these were later often less significant. However, at harvest, 31 of 72 detected compounds showed significant differences in comparison to control for at least one of three leaf removal approaches.
Collapse
Affiliation(s)
- Melita Sternad Lemut
- Wine Research Centre, University of Nova Gorica , Lanthieri Palace, Glavni trg 8, 5271 Vipava, Slovenia
| | | | | | | | | |
Collapse
|
39
|
Fang F, Tang K, Huang WD. Changes of flavonol synthase and flavonol contents during grape berry development. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2020-z] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
40
|
Characterization of Goethe white wines: influence of different storage conditions on the wine evolution during bottle aging. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2019-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
41
|
Delsart C, Cholet C, Ghidossi R, Grimi N, Gontier E, Gény L, Vorobiev E, Mietton-Peuchot M. Effects of Pulsed Electric Fields on Cabernet Sauvignon Grape Berries and on the Characteristics of Wines. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-012-1039-7] [Citation(s) in RCA: 74] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
42
|
Cui Y, Li Q, Liu Z, Geng L, Zhao X, Chen X, Bi K. Simultaneous determination of 20 components in red wine by LC-MS: Application to variations of red wine components in decanting. J Sep Sci 2012; 35:2884-91. [DOI: 10.1002/jssc.201200305] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2012] [Revised: 07/05/2012] [Accepted: 07/06/2012] [Indexed: 12/25/2022]
Affiliation(s)
- Yan Cui
- School of Pharmacy; Shenyang Pharmaceutical University; Shenyang; P. R. China
| | - Qing Li
- School of Pharmacy; Shenyang Pharmaceutical University; Shenyang; P. R. China
| | - Zhenzhen Liu
- School of Pharmacy; Shenyang Pharmaceutical University; Shenyang; P. R. China
| | - Lulu Geng
- School of Pharmacy; Shenyang Pharmaceutical University; Shenyang; P. R. China
| | - Xu Zhao
- School of Pharmacy; Shenyang Pharmaceutical University; Shenyang; P. R. China
| | - Xiaohui Chen
- School of Pharmacy; Shenyang Pharmaceutical University; Shenyang; P. R. China
| | - Kaishun Bi
- School of Pharmacy; Shenyang Pharmaceutical University; Shenyang; P. R. China
| |
Collapse
|
43
|
Kim JK, Park DH. Effect of electrochemical oxidation and reduction reaction on wine quality. Food Sci Biotechnol 2012. [DOI: 10.1007/s10068-012-0027-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
|
44
|
Patel D, Patel K, Gadewar M, Tahilyani V. Pharmacological and bioanalytical aspects of galangin-a concise report. Asian Pac J Trop Biomed 2012. [DOI: 10.1016/s2221-1691(12)60205-6] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
|
45
|
Meng J, Fang Y, Zhang A, Chen S, Xu T, Ren Z, Han G, Liu J, Li H, Zhang Z, Wang H. Phenolic content and antioxidant capacity of Chinese raisins produced in Xinjiang Province. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.06.032] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
46
|
Ivanova V, Stefova M, Vojnoski B, Dörnyei Á, Márk L, Dimovska V, Stafilov T, Kilár F. Identification of polyphenolic compounds in red and white grape varieties grown in R. Macedonia and changes of their content during ripening. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.06.046] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
47
|
Total polyphenolic compounds contents (TPC), total antioxidant activities (TAA) and HPLC determination of individual polyphenolic compounds in selected Moravian and Austrian wines. OPEN CHEM 2011. [DOI: 10.2478/s11532-011-0045-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
AbstractWine samples (Grüner Veltliner (GV) and Zweigelt (ZW) from four different geographical regions of Austria and Czech Republic) were analyzed to determine their total phenolic content (TPC) by applying the Folin-Ciocalteau method, total antioxidant activity (TAA) by FRAP (ferric reducing antioxidant power) and DPPH (1,1-diphenyl-2-picryl-hydrazyl) assays, and to identify and quantify eleven phenolic compounds using a HPLC/UV-VIS method.
Collapse
|
48
|
Ruiz-Rodríguez BM, Morales P, Fernández-Ruiz V, Sánchez-Mata MC, Cámara M, Díez-Marqués C, Pardo-de-Santayana M, Molina M, Tardío J. Valorization of wild strawberry-tree fruits (Arbutus unedo L.) through nutritional assessment and natural production data. Food Res Int 2011. [DOI: 10.1016/j.foodres.2010.11.015] [Citation(s) in RCA: 117] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
|
49
|
Airado-Rodríguez D, Durán-Merás I, Galeano-Díaz T, Wold JP. Front-face fluorescence spectroscopy: A new tool for control in the wine industry. J Food Compost Anal 2011. [DOI: 10.1016/j.jfca.2010.10.005] [Citation(s) in RCA: 69] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
50
|
Improvement of winemaking process using pulsed electric fields at pilot-plant scale. Evolution of chromatic parameters and phenolic content of Cabernet Sauvignon red wines. Food Res Int 2010. [DOI: 10.1016/j.foodres.2009.11.005] [Citation(s) in RCA: 67] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|