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Noviello M, Antonino C, Gambacorta G, Paradiso VM, Caponio F. Use of vine-shoots stilbene extract to the reduction of SO 2 in red and rosé Italian wine: Effect on phenolic, volatile, and sensory profiles. Heliyon 2024; 10:e34310. [PMID: 39113959 PMCID: PMC11304030 DOI: 10.1016/j.heliyon.2024.e34310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2024] [Revised: 07/03/2024] [Accepted: 07/08/2024] [Indexed: 08/10/2024] Open
Abstract
Sulfur dioxide (SO2) is one of the most used additives in wine industry for its antioxidant and antimicrobial activity. However, due to health concerns, consumers' demand of wines with either reduced or totally replaced SO2 has increased. This study aimed to assess the effect of partial and total replacement of SO2 with a vine-shoots extract rich in stilbenes in rosé (cv. Sangiovese) and red (cv. Negramaro) wines respectively. Color as well as phenolic, volatile, and sensory profiles of wines were evaluated at bottling and during storage. The results showed that the vine-shoots extract increased the levels of trans-resveratrol, catechin, and gallic acid in wines. Moreover, the positive correlation of procyanidin dimers in red wine suggested an increase of the polymerization reactions. The amount of added extract probably provided lower antimicrobial protection compared to SO2, as indicated by the higher levels of ethyl phenol. The decrease of individual anthocyanins and oxidation aldehydes observed in wines with SO2 replacement and the higher levels of caftaric acid in the rosé wine with the extract suggested a shift of the oxidative protection, with a lower protection towards anthocyanin degradation and higher protection towards carbonyl formation and oxidation of readily oxidizable phenolic acids.
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Affiliation(s)
- Mirella Noviello
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola, 165/A, 70126, Bari, Italy
| | - Claudia Antonino
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola, 165/A, 70126, Bari, Italy
| | - Giuseppe Gambacorta
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola, 165/A, 70126, Bari, Italy
| | - Vito Michele Paradiso
- Department of Biological and Environmental Sciences and Technologies, University of Salento, Via Provinciale Monteroni, 73100, Lecce, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola, 165/A, 70126, Bari, Italy
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Winstel D, Marchal A, Nioi C. Optimization of extraction and development of an LC-HRMS method to quantify glutathione and glutathione disulfide in white wine lees and yeast derivatives. Food Chem 2024; 439:138121. [PMID: 38064836 DOI: 10.1016/j.foodchem.2023.138121] [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: 08/21/2023] [Revised: 11/27/2023] [Accepted: 11/28/2023] [Indexed: 01/10/2024]
Abstract
The antioxidant capacity of wine depends on its quality and aging potential. Aging on lees can improve this capacity thanks to the release of glutathione (GSH), as can the addition of yeast derivatives (YD). Therefore, the GSH potential of wine lees (WL) and YD requires investigation. We propose an optimized method to extract and quantify GSH from WL and YD. First, a method was developed to detect and quantify GSH and glutathione disulfide (GSSG) using LC-HRMS. Second, Box-Behnken response surface methodologies (RSM) were applied to both matrices. Results showed that the main parameter affecting GSH extraction efficiency was ethanol concentration. Quantitation of various samples revealed GSH concentrations of up to 900 µg/g for WL and 40 mg/g for YD. To our knowledge, the absolute quantitation of GSH/GSSG in these matrices has not been reported until now.
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Affiliation(s)
- Delphine Winstel
- Univ. Bordeaux, Bordeaux INP, Bordeaux Sciences Agro, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France
| | - Axel Marchal
- Univ. Bordeaux, Bordeaux INP, Bordeaux Sciences Agro, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France
| | - Claudia Nioi
- Univ. Bordeaux, Bordeaux INP, Bordeaux Sciences Agro, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France.
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Gutiérrez-Escobar R, Aliaño-González MJ, Marrufo-Curtido A, Jiménez-Hierro MJ, Puertas B, Cantos-Villar E. Sulfur dioxide-free Verdejo wines through the use of a pure stilbene extract: exploring possible synergistic effect with glutathione. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1152-1160. [PMID: 36073091 DOI: 10.1002/jsfa.12209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 08/30/2022] [Accepted: 09/08/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND The search for alternatives to sulfur dioxide (SO2 ) in white wine production is a tough challenge for the oenological industry. The current article investigates the effectiveness of several preservatives in protecting Verdejo white wines. The following wines were elaborated: without preservative (CT wines), with SO2 (SO2 wines), with stilbene-enriched extract (ST99 wines), with glutathione (GSH wines) and finally with the combination stilbene extract plus glutathione (ST99-GSH wines). RESULTS ST99 extract preserved the wines from malolactic fermentation (MLF), maintained the quality parameters of the wines, but affected their color from the beginning of the process. Synergistic effects between ST99 and GSH were found for oxygen consumption rates, related to oxidation processes. The content of amino acids and biogenic amines was slightly affected by the treatments, but the quality or safety of the wines was not compromised. However, after 12 months of ageing in bottle, the SO2 wines showed the highest score in the sensory analysis. The reasons for the evolution of treated wines and the implications of this study for maintaining the quality of free SO2 white wines are discussed. CONCLUSION ST99 may be proposed as an alternative to SO2 in wines to be consumed in the short term. Its combination with GSH does not prolong its shelf-life. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Rocío Gutiérrez-Escobar
- Instituto de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA), Consejería de Agricultura, Ganadería, Pesca y Desarrollo Sostenible, Rancho de la Merced, Ctra. Cañada de la Loba (CA-3102), Cádiz, Spain
| | - María José Aliaño-González
- Instituto de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA), Consejería de Agricultura, Ganadería, Pesca y Desarrollo Sostenible, Rancho de la Merced, Ctra. Cañada de la Loba (CA-3102), Cádiz, Spain
| | | | - María Jesús Jiménez-Hierro
- Instituto de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA), Consejería de Agricultura, Ganadería, Pesca y Desarrollo Sostenible, Rancho de la Merced, Ctra. Cañada de la Loba (CA-3102), Cádiz, Spain
| | - Belén Puertas
- Instituto de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA), Consejería de Agricultura, Ganadería, Pesca y Desarrollo Sostenible, Rancho de la Merced, Ctra. Cañada de la Loba (CA-3102), Cádiz, Spain
| | - Emma Cantos-Villar
- Instituto de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA), Consejería de Agricultura, Ganadería, Pesca y Desarrollo Sostenible, Rancho de la Merced, Ctra. Cañada de la Loba (CA-3102), Cádiz, Spain
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Dorosh O, Rodrigues F, Delerue-Matos C, Moreira MM. Increasing the added value of vine-canes as a sustainable source of phenolic compounds: A review. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 830:154600. [PMID: 35337875 DOI: 10.1016/j.scitotenv.2022.154600] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 03/11/2022] [Accepted: 03/12/2022] [Indexed: 06/14/2023]
Abstract
Grapes represent one of the most produced fruit crops around the world leading to the generation of large amounts of vine-canes as a side product, with no current economically profitable application. However, vine-canes have been demonstrated to be natural sources of phenolic compounds with numerous health benefits associated, with several potential applications. Therefore, new ambitious applications focused on their re-use are needed, targeting a sustainable process that simultaneous produces functional products and mitigates the waste generation. This review gives to the readers a complete summary about the state of the art regarding the vine-canes extracts research. Vine-canes phenolic composition is addressed and related to the health benefits exhibited. This review comprises studies from the past two decades reporting the extraction processes to recover vine-cane phenolic compounds, including conventional and environmentally friendly technologies and discussing their advantages and disadvantages. The conditions that favour the extraction process for vine-cane polyphenols for each technique were also deeply explored for the first time, enabling to the reader apply only the best parameters to achieve the highest yields without huge investment in optimizations procedures. Furthermore, a correlation between the bioactive properties of the vine-cane extracts and their applications in multiple fields is also critically presented.
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Affiliation(s)
- Olena Dorosh
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal
| | - Francisca Rodrigues
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal
| | - Cristina Delerue-Matos
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal
| | - Manuela M Moreira
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal.
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Aliaño-González MJ, Gabaston J, Ortiz-Somovilla V, Cantos-Villar E. Wood Waste from Fruit Trees: Biomolecules and Their Applications in Agri-Food Industry. Biomolecules 2022; 12:238. [PMID: 35204739 PMCID: PMC8961605 DOI: 10.3390/biom12020238] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 01/24/2022] [Accepted: 01/27/2022] [Indexed: 02/01/2023] Open
Abstract
In the European Union (EU), a total of 11,301,345 hectares are dedicated to the cultivation of fruit trees, mainly olive orchards, grapevines, nut trees (almond, walnut, chestnut, hazelnut, and pistachio), apple and pear trees, stone fruit trees (peach, nectarine, apricot, cherry, and plum), and citrus fruit trees (orange, clementine, satsuma, mandarin, lemon, grapefruit, and pomelo). Pruning these trees, together with plantation removal to a lesser extent, produces a huge amount of wood waste. A theoretical calculation of the wood waste in the European Union estimates approximately 2 and 25 million tons from wood plantation removal and pruning, respectively, per year. This wood waste is usually destroyed by in-field burning or crushing into the soil, which result in no direct economic benefits. However, wood from tree pruning, which is enriched in high added-value molecules, offers a wide spectrum of possibilities for its valorization. This review focuses on the contribution of wood waste to both sustainability and the circular economy, considering its use not only as biomass but also as a potential source of bioactive compounds. The main bioactive compounds found in wood are polyphenols, terpenes, polysaccharides, organic compounds, fatty acids, and alkaloids. Polyphenols are the most ubiquitous compounds in wood. Large amounts of hydroxytyrosol (up to 25 g/kg dw), resveratrol (up to 66 g/kg dw), protocatechuic acid (up to 16.4 g/kg), and proanthocyanins (8.5 g/kg dw) have been found in the wood from olive trees, grapevines, almond trees and plum trees, respectively. The bioactivity of these compounds has been demonstrated at lower concentrations, mainly in vitro studies. Bioactive compounds present antioxidant, antimicrobial, antifungal, biostimulant, anti-inflammatory, cardioprotective, and anticarcinogenic properties, among others. Therefore, wood extracts might have several applications in agriculture, medicine, and the food, pharmaceutical, nutraceutical, and cosmetics industries. For example, olive tree wood extract reduced thrombin-induced platelet aggregation in vitro; grapevine tree wood extract acts a preservative in wine, replacing SO2; chestnut tree wood extract has antifungal properties on postharvest pathogens in vitro; and stone tree wood extracts are used for aging both wines and brandies. Moreover, the use of wood waste contributes to the move towards both a more sustainable development and a circular economy.
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Affiliation(s)
- Maria Jose Aliaño-González
- IFAPA Rancho de la Merced, Consejería de Agricultura, Ganadería, Pesca y Desarrollo Sostenible, Junta de Andalucía, 11471 Jerez de la Frontera, Spain;
- Departamento de Química Analítica, Facultad de Ciencias, Universidad de Cádiz, 11510 Cadiz, Spain
| | - Julien Gabaston
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012 Seville, Spain;
| | - Victor Ortiz-Somovilla
- IFAPA Alameda del Obispo, Consejería de Agricultura, Ganadería, Pesca y Desarrollo Sostenible, Junta de Andalucía, Avenida Menéndez Pidal, 14004 Córdoba, Spain;
| | - Emma Cantos-Villar
- IFAPA Rancho de la Merced, Consejería de Agricultura, Ganadería, Pesca y Desarrollo Sostenible, Junta de Andalucía, 11471 Jerez de la Frontera, Spain;
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Saitta F, Mazzini S, Mattio L, Signorelli M, Dallavalle S, Pinto A, Fessas D. Grapevine stilbenoids as natural food preservatives: calorimetric and spectroscopic insights into the interaction with model cell membranes. Food Funct 2021; 12:12490-12502. [PMID: 34806111 DOI: 10.1039/d1fo01982a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Food contamination with pathogenic microorganisms, such as Listeria monocytogenes, Salmonella enterica, Staphylococcus aureus and Bacillus cereus, is a common health concern. Natural products, which have been the main source of antimicrobials for centuries, may represent a turning point in alleviating the antibiotic crisis, and plant polyphenolic compounds are considered a promising source for new antibacterial agents. Resveratrol and resveratrol-derived monomers and oligomers (stilbenoids) have been shown to exert a variegated pattern of efficacy as antimicrobials depending on both the polyphenols' structure and the nature of the microorganisms, and the bacterial cell membrane seems to be one of their primary targets.In this scenario and based on the thermodynamic information reported in the literature about cell membranes, this study aimed at the investigation of the direct interaction of selected stilbenoids with a simple but informative model cell membrane. Three complete stilbenoid "monomer/dimer/dehydro-dimer" sets were chosen according to different geometries and substitution patterns. Micro-DSC was performed on 2 : 3 DPPC : DSPC small unilamellar vesicles with incorporated polyphenols at physiological pH and the results were integrated using complementary NMR data. The study highlighted the molecular determinants and mechanisms involved in the stilbenoid-membrane interaction, and the results were well correlated with the microbiological evidence previously assessed.
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Affiliation(s)
- Francesca Saitta
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, DeFENS, Università degli Studi di Milano, Via Celoria 2, 20133, Milano, Italy.
| | - Stefania Mazzini
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, DeFENS, Università degli Studi di Milano, Via Celoria 2, 20133, Milano, Italy.
| | - Luce Mattio
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, DeFENS, Università degli Studi di Milano, Via Celoria 2, 20133, Milano, Italy.
| | - Marco Signorelli
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, DeFENS, Università degli Studi di Milano, Via Celoria 2, 20133, Milano, Italy.
| | - Sabrina Dallavalle
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, DeFENS, Università degli Studi di Milano, Via Celoria 2, 20133, Milano, Italy.
| | - Andrea Pinto
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, DeFENS, Università degli Studi di Milano, Via Celoria 2, 20133, Milano, Italy.
| | - Dimitrios Fessas
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, DeFENS, Università degli Studi di Milano, Via Celoria 2, 20133, Milano, Italy.
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Recovery of Polyphenols from Vineyard Pruning Wastes-Shoots and Cane of Hybrid Grapevine ( Vitis sp.) Cultivars. Antioxidants (Basel) 2021; 10:antiox10071059. [PMID: 34209008 PMCID: PMC8300631 DOI: 10.3390/antiox10071059] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 06/25/2021] [Accepted: 06/28/2021] [Indexed: 01/24/2023] Open
Abstract
Grapevine shoots and canes represent a significant amount of biomass, considered as a waste in viticulture. In cooler climates, grapevines are pruned in the autumn (October) and spring (March) due to harsh winter conditions (e.g., snow, low temperatures), and large amounts of biomass are produced at these different pruning times. This work was undertaken in order to investigate the potential of vineyard pruning waste for recovery of polyphenolic compounds for biomass valorization. Qualitative and quantitative analyses of grapevine shoot and cane polyphenols, including flavonoids and stilbenoids were performed using UHPLC MS/MS method. The results revealed the flavonols (quercetin) to be the most abundant compounds in shoots among all the three cultivars screened (Zilga, Hasansky Sladky, Rondo). Stilbenoids (ε-viniferin) dominated in the canes, while increased level of flavonols with lower contents of stilbenoids was detected in the endo-dormant canes, and higher amounts of flavanols and stilbenoids were recorded in eco-dormant canes. In conclusion, the content of polyphenols in grapevine shoots and canes differed among the cultivars and dormancy phases. The results generated from the present study contribute to the sustainable and environmentally friendly viticulture practice via valorization of vineyard pruning wastes.
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Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains. Foods 2021; 10:foods10020342. [PMID: 33562826 PMCID: PMC7915647 DOI: 10.3390/foods10020342] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2020] [Revised: 01/27/2021] [Accepted: 02/01/2021] [Indexed: 02/08/2023] Open
Abstract
The winemaking sector is one of the most productive worldwide, and thus it also generates large amounts of by-products with high environmental impacts. Furthermore, global market trends and government regulations promote industrial alternatives based on sustainable production processes. As a result, several studies have focused their attention on the reuse of grape by-products in the agro-food chain. Vine shoots, grape stalks, and wine lees, although produced to a lesser extent than grape pomace, have increasingly been receiving attention for their applications in the food sector, since they are a good source of functional and bioactive compounds. In this framework, our review highlights the promising results obtained by exploiting the antioxidant and/or antimicrobial activity of vine shoots, grape stalks, and wine lees or their extracts to replace the most common oenological additives and to assay the activity against food pathogens. Further, innovative functional foods and sustainable food packaging have been formulated by taking advantage of polyphenols and fiber, as well as plant bio-stimulants, in order to obtain grapes and wines with high quality characteristics. Overall, these by-products showed the potential to be recycled into the food chain as functional additives for different products and applications, supporting the sustainability of the winemaking sector.
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Aliaño-González MJ, Richard T, Cantos-Villar E. Grapevine Cane Extracts: Raw Plant Material, Extraction Methods, Quantification, and Applications. Biomolecules 2020; 10:E1195. [PMID: 32824592 PMCID: PMC7464460 DOI: 10.3390/biom10081195] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 08/04/2020] [Accepted: 08/06/2020] [Indexed: 12/18/2022] Open
Abstract
Grapevine canes are viticulture waste that is usually discarded without any further use. However, recent studies have shown that they contain significant concentrations of health-promoting compounds, such as stilbenes, secondary metabolites of plants produced as a response to biotic and abiotic stress from fungal disease or dryness. Stilbenes have been associated with antioxidant, anti-inflammatory, and anti-microbial properties and they have been tested as potential treatments of cardiovascular and neurological diseases, and even cancer, with promising results. Stilbenes have been described in the different genus of the Vitaceae family, the Vitis genera being one of the most widely studied due to its important applications and economic impact around the world. This review presents an in-depth study of the composition and concentration of stilbenes in grapevine canes. The results show that the concentration of stilbenes in grapevine canes is highly influenced by the Vitis genus and cultivar aspects (growing conditions, ultraviolet radiation, fungal attack, etc.). Different methods for extracting stilbenes from grapevine canes have been reviewed, and the extraction conditions have also been studied, underlining the advantages and disadvantages of each technique. After the stilbenes were extracted, they were analyzed to determine the stilbene composition and concentration. Analytical techniques have been employed with this aim, in most cases using liquid chromatography, coupled with others such as mass spectrometry and/or nuclear magnetic resonance to achieve the individual quantification. Finally, stilbene extracts may be applied in multiple fields based on their properties. The five most relevant are preservative, antifungal, insecticide, and biostimulant applications. The current state-of-the-art of the above applications and their prospects are discussed.
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Affiliation(s)
- María José Aliaño-González
- Instituto de Investigación y Formación Agraria y Pesquera (IFAPA), Consejería de Agricultura, Ganadería, Pesca y Desarrollo Sostenible, Rancho de la Merced, Ctra. Cañada de la Loba, CA-3102 km 3.1, 11471 Jerez de la Frontera, Spain;
| | - Tristan Richard
- Université de Bordeaux, ISVV, EA 3675 Groupe d’Etude des Substances Végétales à Activité Biologique, 33882 Villenave d’Ornon, France;
| | - Emma Cantos-Villar
- Instituto de Investigación y Formación Agraria y Pesquera (IFAPA), Consejería de Agricultura, Ganadería, Pesca y Desarrollo Sostenible, Rancho de la Merced, Ctra. Cañada de la Loba, CA-3102 km 3.1, 11471 Jerez de la Frontera, Spain;
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Shih MK, Lai YH, Lin CM, Chen YW, Hou ZT, Hou CY. A novel application of terpene compound α-pinene for alternative use of sulfur dioxide-free white wine. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1742735] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Ming-Kuei Shih
- Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Kaohsiung, Taiwan, ROC
| | - Yu-Heng Lai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC
| | - Chia-Min Lin
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC
| | - Yu-Wei Chen
- Department of Medicine, Chang Gung University, Taoyuan, Taiwan, ROC
| | - Zheng-Ting Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC
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In Vitro Toxicity Assessment of Stilbene Extract for Its Potential Use as Antioxidant in the Wine Industry. Antioxidants (Basel) 2019; 8:antiox8100467. [PMID: 31600944 PMCID: PMC6826769 DOI: 10.3390/antiox8100467] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Revised: 10/04/2019] [Accepted: 10/07/2019] [Indexed: 12/25/2022] Open
Abstract
The reduction of sulfur dioxide in wine is a consumer's demand, considering the allergic effects that may occur in people who are sensitive to it. Stilbenes are candidates of great interest for this purpose because of their antioxidant/antimicrobial activities and health properties, and also because they are naturally found in the grapevine. In the present study, the in vitro toxicity of an extract from grapevine shoots (with a stilbene richness of 45.4%) was assessed in two human cell lines. Significant damage was observed from 30 μg/mL after 24 h, and 40 µg/mL after 48 h of exposure. Similarly, the ultrastructural study revealed a significant impairment of cell growing. The extract was able to protect cells against an induced oxidative stress at all concentrations studied. In view of the promising results, a more exhaustive toxicological assessment of the extract is needed to confirm the safety of its further use as additive in wine.
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