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Zhang HL, Xia NY, Yao XC, Duan CQ, Pan QH. Effects of Phenolic Evolution on Color Characteristics of Single-Cultivar Vitis vinifera L. Marselan and Merlot Wines during Vinification and Aging. Foods 2024; 13:494. [PMID: 38338629 PMCID: PMC10855242 DOI: 10.3390/foods13030494] [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: 01/14/2024] [Revised: 01/30/2024] [Accepted: 02/01/2024] [Indexed: 02/12/2024] Open
Abstract
The loss of red hue in dry red wine has been a persistent issue for wine enterprises in western China. We investigated the changes in anthocyanins and non-anthocyanin phenols during the industrial-scale fermentation and one-year bottle aging of Vitis vinifera L. Merlot and Vitis vinifera L. Marselan, respectively, using the grapes in the Ningxia region. We also examined their correlation with color characterization. The study found that both anthocyanins and non-anthocyanin phenolics were rapidly extracted from grapes during alcohol fermentation. However, their concentrations decreased rapidly during malolactic fermentation. On the other hand, Vitisin A and Vitisin B were formed during alcoholic fermentation and decreased slowly from malolactic fermentation to storage period. Directly polymerized pigments (F-A and A-F), bridged polymerized pigments (A-e-F), and flavanyl-pyranoanthocyanins (A-v-F) from the reactions of anthocyanins (A) and flavan-3-ols (F), as well as pinotins were generated during the later stages of alcoholic fermentation, and remained at a high level throughout malolactic fermentation and bottle storage. Partial least squares regression and Pearson correlation analyses revealed that the red hue (a* value) of 'Merlot' and 'Marselan' wines was closely associated with monomeric anthocyanins and F-A type pigments. Furthermore, four pinotin components were positively correlated with the red hue (a* value) of 'Merlot' wine. These primary red components of the two varieties had a positive correlation with the level of flavan-3-ols. The data suggest that elevating the flavan-3-ol concentration during fermentation aids in improving the color stability of red wine.
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Affiliation(s)
- Hua-Lin Zhang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (H.-L.Z.); (N.-Y.X.); (X.-C.Y.); (C.-Q.D.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Nong-Yu Xia
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (H.-L.Z.); (N.-Y.X.); (X.-C.Y.); (C.-Q.D.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xue-Chen Yao
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (H.-L.Z.); (N.-Y.X.); (X.-C.Y.); (C.-Q.D.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (H.-L.Z.); (N.-Y.X.); (X.-C.Y.); (C.-Q.D.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Qiu-Hong Pan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (H.-L.Z.); (N.-Y.X.); (X.-C.Y.); (C.-Q.D.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
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Lu HC, Tian MB, Han X, Shi N, Li HQ, Cheng CF, Chen W, Li SD, He F, Duan CQ, Wang J. The key role of vineyard parcel in shaping flavonoid profiles and color characteristics of Cabernet Sauvignon wines combined with the influence of harvest ripeness, vintage and bottle aging. Food Chem X 2023; 19:100772. [PMID: 37780257 PMCID: PMC10534108 DOI: 10.1016/j.fochx.2023.100772] [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: 02/19/2023] [Revised: 06/22/2023] [Accepted: 06/23/2023] [Indexed: 10/03/2023] Open
Abstract
Recently, revealing the terroir influence on wine chemical features has drawn increasing interest. This study aimed to explain how wine flavonoid signatures were altered by vineyard parcel, harvest ripeness, vintage and bottle aging. Six commercial Cabernet Sauvignon vineyards were selected in the Manas region to produce wines at three harvest ripeness in three seasons (2019-2021) and aged for three years. The six vineyards had little difference in mesoclimate conditions while varying greatly in soil composition. Results showed high vineyard pH (> 8.5) could accelerate grape ripening rate and increase wine flavonol concentration. Vineyards with moderate nutrition produced wines with abundant anthocyanin derivatives and maintained color characteristics during aging. The role of detailed anthocyanin derivatives in regulating wine color was clarified. As the harvest ripeness elevated, wine's flavonoid profiles were altered and gained a higher red color intensity. This work provides chemical mechanisms underlying single-vineyard wines and a theoretical basis for targeted wine production.
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Affiliation(s)
- Hao-Cheng Lu
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Meng-Bo Tian
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xiao Han
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Ning Shi
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Hui-Qing Li
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Chi-Fang Cheng
- CITIC Guoan Wine Co. Ltd, Manasi 832200, Xinjiang, China
| | - Wu Chen
- CITIC Guoan Wine Co. Ltd, Manasi 832200, Xinjiang, China
| | - Shu-De Li
- CITIC Guoan Wine Co. Ltd, Manasi 832200, Xinjiang, China
| | - Fei He
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Jun Wang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
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Bioactive Compounds and Antioxidant Activity of Red and White Wines Produced from Autochthonous Croatian Varieties: Effect of Moderate Consumption on Human Health. Foods 2022; 11:foods11121804. [PMID: 35742003 PMCID: PMC9222986 DOI: 10.3390/foods11121804] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 06/14/2022] [Accepted: 06/15/2022] [Indexed: 02/02/2023] Open
Abstract
Moderate wine consumption is often associated with healthy lifestyle habits. The role of wine as a healthy drink is mainly due to its bioactive compounds, which differ according to various viticultural and enological factors. The aim of the present study was to observe the differences in bioactive compounds of white and red autochthonous Croatian wines, differing in terms of the grape variety and production technology. Our further aim was to explore the effect of their moderate consumption (200 mL per day) over the course of six weeks on some aspects of health in sixty-six healthy individuals. Participants were divided into eight groups depending on the wines consumed, while one group formed a non-consuming control group. Medical examination and laboratory tests were performed before the start and at the end of the consumption period. Systolic and diastolic blood pressure, total cholesterol, and LDL concentrations decreased. Additionally, an increase in HDL concentrations, and serotonin and dopamine levels, was observed. ALT, ALP, and GGT levels did not significantly increase in consumer groups, although alcohol concentration was relatively high in all the wines. Such results support the beneficial effects of wine-derived bioactive compounds on some health aspects resulting from moderate white and red wine consumption.
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Pérez-Navarro J, Hermosín-Gutiérrez I, Gómez-Alonso S, Kurt-Celebi A, Colak N, Akpınar E, Hayirlioglu-Ayaz S, Ayaz FA. Vitis vinifera Turkish novel table grape 'Karaerik'. Part II: Non-anthocyanin phenolic composition and antioxidant capacity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:813-822. [PMID: 34223652 DOI: 10.1002/jsfa.11416] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 06/21/2021] [Accepted: 08/25/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND 'Karaerik' is a novel table grape (Vitis vinifera L.) native to Turkey and widely cultivated in areas bordering the city of Erzincan. Because of the demonstrated beneficial effects on human health of the grape phenolic composition, the aim of this work was to conduct a detailed profiling of non-anthocyanin phenolic fractions from different grape tissues of the 'Karaerik' table grape. Both qualitative and quantitative characterization of phenolic compounds were achieved using high-performance liquid chromatography-diode array detection-electrospray ionization-tandem mass spectrometry. Total phenolic content and oxygen radical absorbance capacity were also determined to evaluate the antioxidant properties of this table grape. RESULTS A high number of non-anthocyanin phenolic compounds was identified in 'Karaerik' table grape skins and seeds, including 11 flavonols, six hydroxycinnamic acid derivatives, two stilbenes, several monomeric and dimeric flavan-3-ols and proanthocyanidins. Quercetin-type derivatives dominated the flavonol profile of grape skins, followed by myricetin type. Tartaric acid esters of three acids (caffeic, coumaric and ferulic acids) were the main hydroxycinnamic acid derivatives in this cultivar. Qualitative and quantitative differences were observed in flavan-3-ol composition among the grape tissues. Proanthocyanidins were the most abundant class of phenolic compounds in 'Karaerik' grapes, being mainly located in seeds. Higher antioxidant capacity values were determined in grape seeds, in correlation with the total phenolic content. CONCLUSION These results provide useful information for a better understanding of phenolic antioxidants from the 'Karaerik' table grape and will contribute to promoting the varietal identity and health-related properties of this fruit. © 2021 Society of Chemical Industry.
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Affiliation(s)
- José Pérez-Navarro
- Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain
- Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Isidro Hermosín-Gutiérrez
- Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain
- Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Sergio Gómez-Alonso
- Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain
| | - Aynur Kurt-Celebi
- Graduate School of Natural and Applied Sciences, Biology Graduate Program, Karadeniz Technical University, Trabzon, Turkey
| | - Nesrin Colak
- Department of Biology, Faculty of Science, Karadeniz Technical University, Trabzon, Turkey
| | - Erdal Akpınar
- Department of Geography, Faculty of Arts and Science, Erzincan Binali Yıldırım University, Erzincan, Turkey
| | - Sema Hayirlioglu-Ayaz
- Department of Biology, Faculty of Science, Karadeniz Technical University, Trabzon, Turkey
| | - Faik A Ayaz
- Department of Biology, Faculty of Science, Karadeniz Technical University, Trabzon, Turkey
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de Macêdo Morais S, de Sousa Galvão M, Olegario LS, de Carvalho LM, Pereira GE, de Andrade Lima LL, da Silva FLH, Madruga MS. Identification of Chemical Markers of Commercial Tropical Red Wine Candidates for the São Francisco Valley Geographical Indication. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-021-02225-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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6
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Copigmentation evidence of phenolic compound: The effect of caffeic and rosmarinic acids addition on the chromatic quality and phenolic composition of Cabernet Sauvignon red wine from the Hexi Corridor region (China). J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104037] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Fermo P, Comite V, Sredojević M, Ćirić I, Gašić U, Mutić J, Baošić R, Tešić Ž. Elemental Analysis and Phenolic Profiles of Selected Italian Wines. Foods 2021; 10:158. [PMID: 33451091 PMCID: PMC7828534 DOI: 10.3390/foods10010158] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 01/08/2021] [Accepted: 01/11/2021] [Indexed: 11/16/2022] Open
Abstract
The study of the chemical composition of wines is nowadays a topic of great interest because of the importance of this market, especially in Italy, and also considering the numerous cases of falsification of famous and very expensive wines. The present paper focused on the analysis of metals and polyphenols in Italian wines belonging to different provenance and types. At this purpose 20 elements were quantified by inductively coupled plasma optical emission spectrometry (ICP-OES) and ICP mass spectrometry (ICP-MS). Regarding polyphenols, a total of 32 were quantified, among 6 were anthocyanins. Furthermore, in 4 samples (1 rosè and 3 red wines) 42 anthocyanins and related compounds were identified by ultra-high performance liquid chromatography (UHPLC)-Orbitrap MS technique (among these, 6 were also quantified). Non-anthocyanins were determined using UHPLC coupled with a diode array detector and triple-quadrupole mass spectrometer (UHPLC-DAD-QqQ-MS). Total phenolic content (TPC) and radical scavenging activity (RSA) were measured using spectrophotometric methods. The results obtained by elemental techniques were submitted to principal components analysis (PCA) allowing to get information on both geographical and botanical origin of the examined wine samples. Some polyphenols have been detected in higher concentrations only in a certain type of wine, as for example in the case of Grechetto wine. Most of the identified anthocyanin derivatives (pyranoanthocyanins) are formed during the aging of wine by reaction with the other wine components.
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Affiliation(s)
- Paola Fermo
- Dipartimento di Chimica, Università degli Studi di Milano, 20133 Milan, Italy;
| | - Valeria Comite
- Dipartimento di Chimica, Università degli Studi di Milano, 20133 Milan, Italy;
| | - Milica Sredojević
- Innovation Center of the Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia; (M.S.); (I.Ć.)
| | - Ivanka Ćirić
- Innovation Center of the Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia; (M.S.); (I.Ć.)
| | - Uroš Gašić
- Institute for Biological Research “Siniša Stanković”—National Institute of Republic of Serbia, University of Belgrade, Bulevar Despota Stefana 142, 11060 Belgrade, Serbia;
| | - Jelena Mutić
- Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia; (J.M.); (R.B.); (Ž.T.)
| | - Rada Baošić
- Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia; (J.M.); (R.B.); (Ž.T.)
| | - Živoslav Tešić
- Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia; (J.M.); (R.B.); (Ž.T.)
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Muñoz-Bernal ÓA, Coria-Oliveros AJ, de la Rosa LA, Rodrigo-García J, Del Rocío Martínez-Ruiz N, Sayago-Ayerdi SG, Alvarez-Parrilla E. Cardioprotective effect of red wine and grape pomace. Food Res Int 2020; 140:110069. [PMID: 33648292 DOI: 10.1016/j.foodres.2020.110069] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 12/03/2020] [Accepted: 12/20/2020] [Indexed: 02/02/2023]
Abstract
Several studies have related moderate consumption of red wine with prevention of cardiovascular diseases (CVD). According to epidemiological studies, those regions with high consumption of red wine and a Mediterranean diet show a low prevalence of CVD. Such an effect has been attributed to phenolic compounds present in red wines. On the other hand, by-products obtained during winemaking are also a significant source of phenolic compounds but have been otherwise overlooked. The cardioprotective effect of red wine and its byproducts is related to their ability to prevent platelet aggregation, modify the lipid profile, and promote vasorelaxation. Phenolic content and profile seem to play an important role in these beneficial effects. Inhibition of platelet aggregation is dose-dependent and more efficient against ADP. The antioxidant capacity of phenolic compounds from red wine and its by-products, is involved in preventing the generation of ROS and the modification of the lipid profile, to prevent LDL oxidation. Phenolic compounds can also, modulate the activity of specific enzymes to promote NO production and vasorelaxation. Specific phenolic compounds like resveratrol are related to promote NO, and quercetin to inhibit platelet aggregation. Nevertheless, concentration that causes those effects is far from that in red wines. Synergic and additive effects of a mix of phenolic compounds could explain the cardioprotective effects of red wine and its byproducts.
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Affiliation(s)
- Óscar A Muñoz-Bernal
- Department of Chemical Biological Sciences, Institute of Biomedical Sciences, Universidad Autónoma de Ciudad Juárez, C.P. 32310, Ciudad Juárez, Chihuahua, Mexico
| | - Alma J Coria-Oliveros
- Department of Chemical Biological Sciences, Institute of Biomedical Sciences, Universidad Autónoma de Ciudad Juárez, C.P. 32310, Ciudad Juárez, Chihuahua, Mexico
| | - Laura A de la Rosa
- Department of Chemical Biological Sciences, Institute of Biomedical Sciences, Universidad Autónoma de Ciudad Juárez, C.P. 32310, Ciudad Juárez, Chihuahua, Mexico
| | - Joaquín Rodrigo-García
- Department of Health Sciences, Institute of Biomedical Sciences, Universidad Autónoma de Ciudad Juárez, C.P. 32310, Ciudad Juárez, Chihuahua, Mexico
| | - Nina Del Rocío Martínez-Ruiz
- Department of Chemical Biological Sciences, Institute of Biomedical Sciences, Universidad Autónoma de Ciudad Juárez, C.P. 32310, Ciudad Juárez, Chihuahua, Mexico
| | - Sonia G Sayago-Ayerdi
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico No 2595, Col. Lagos del Country, CP 63175, Tepic, Nayarit, Mexico
| | - Emilio Alvarez-Parrilla
- Department of Chemical Biological Sciences, Institute of Biomedical Sciences, Universidad Autónoma de Ciudad Juárez, C.P. 32310, Ciudad Juárez, Chihuahua, Mexico.
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López-Fernández O, Domínguez R, Pateiro M, Munekata PE, Rocchetti G, Lorenzo JM. Determination of Polyphenols Using Liquid Chromatography-Tandem Mass Spectrometry Technique (LC-MS/MS): A Review. Antioxidants (Basel) 2020; 9:antiox9060479. [PMID: 32498428 PMCID: PMC7346120 DOI: 10.3390/antiox9060479] [Citation(s) in RCA: 71] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 05/25/2020] [Accepted: 05/31/2020] [Indexed: 12/14/2022] Open
Abstract
In recent years, the consumption of polyphenols has been increasing, largely due to its beneficial effects on health. They are present in a wide variety of foods, but their extraction and characterization are complicated since they are mostly in complex matrices. For this reason, the use of selective, sensitive, and versatile analytical techniques such as liquid chromatography coupled to tandem mass spectrometry (LC–MS/MS) is necessary. In this review, the most relevant studies of the last years regarding the analysis of polyphenols in different matrices by comprehensive LC–MS/MS are discussed. Relevant steps such as extraction, sample purification, and chromatographic analysis methods are emphasized. In particular, the following methodological aspects are discussed: (a) the proper selection of the extraction technique, (b) the extraction and elution solvents, (c) the purification step, (d) the selection of both stationary and mobile phases for the chromatographic separation of compounds, and (e) the different conditions for mass spectrometry. Overall, this review presents the data from the most recent studies, in a comprehensive way, thus providing and simplifying the information of the great variety of works that exist in the literature on this wide topic.
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Affiliation(s)
- Olalla López-Fernández
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (O.L.-F.); (R.D.); (M.P.); (P.E.S.M.)
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (O.L.-F.); (R.D.); (M.P.); (P.E.S.M.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (O.L.-F.); (R.D.); (M.P.); (P.E.S.M.)
| | - Paulo E.S. Munekata
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (O.L.-F.); (R.D.); (M.P.); (P.E.S.M.)
| | - Gabriele Rocchetti
- Department for sustainable food process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy;
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (O.L.-F.); (R.D.); (M.P.); (P.E.S.M.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
- Correspondence: ; Tel.: +34-988-548-277; Fax: +34-988-548-276
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Dujmić F, Kovačević Ganić K, Ćurić D, Karlović S, Bosiljkov T, Ježek D, Vidrih R, Hribar J, Zlatić E, Prusina T, Khubber S, Barba FJ, Brnčić M. Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees. Foods 2020; 9:foods9040472. [PMID: 32283874 PMCID: PMC7230992 DOI: 10.3390/foods9040472] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2020] [Revised: 04/01/2020] [Accepted: 04/03/2020] [Indexed: 12/03/2022] Open
Abstract
This study presents the results of conventional aqueous (CE) and non-conventional ultrasound-assisted (UAE) extractions of polyphenolic compounds from lees extracts of red wine varieties (Merlot and Vranac). The effect of ultrasound extraction time (t, s), and amplitude (A,%) from a 400 W ultrasound processor with different ultrasonic probes diameters (Ds, mm) on the amount and profile of polyphenolic compounds in the obtained extracts was investigated and compared to CE. The optimal conditions resulting in maximum extraction of phenolic compounds were: Probe diameter of 22 mm, amplitude 90% and extraction time for Vranac wine lees 1500 s and for Merlot wine lees extraction time of 1361 s. UAE proved to be significantly more effective in enhancing the extraction capacity of trans-resveratrol glucoside (30.57% to 300%), trans-resveratrol (36.36% to 45.75%), quercetin (39.94% to 43.83%), kaempferol (65.13% to 72.73%), petunidin-3-glucoside (41.53% to 64.95%), malvidin-3-glucoside (47.63% to 89.17%), malvidin-3-(6-O-acetyl) glucoside (23.84% to 49.74%), and malvidin-3-(6-O-p-coumaroyl) glucoside (26.77% to 34.93%) as compared to CE. Ultrasound reduced the extraction time (2.5-fold) and showed an increase of antioxidant potential by 76.39% (DPPH) and 125.83% (FRAP) compared to CE.
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Affiliation(s)
- Filip Dujmić
- Laboratory for Thermodynamics, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Karin Kovačević Ganić
- Laboratory for Technology and Analysis of Wine, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Duska Ćurić
- Laboratory for Cereal Chemistry and Technology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Sven Karlović
- Laboratory for Unit Operations, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (S.K.); (T.B.); (D.J.)
| | - Tomislav Bosiljkov
- Laboratory for Unit Operations, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (S.K.); (T.B.); (D.J.)
| | - Damir Ježek
- Laboratory for Unit Operations, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (S.K.); (T.B.); (D.J.)
| | - Rajko Vidrih
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia; (R.V.); (J.H.); (E.Z.)
| | - Janez Hribar
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia; (R.V.); (J.H.); (E.Z.)
| | - Emil Zlatić
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia; (R.V.); (J.H.); (E.Z.)
| | - Tihomir Prusina
- Čitluk Winery dd, Kralja Tomislava 28, 88260 Čitluk, Bosnia and Herzegovina;
| | - Sucheta Khubber
- Food Engineering and Nutrition, Center of Innovative and Applied Bioprocessing, Mohali 140306, Punjab, India;
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, 46100 Burjassot, València, Spain
- Correspondence: (F.J.B.); (M.B.); Tel.: +34-96-3544-972 (F.J.B.); +38-5146-052-23 (M.B.); Fax: +34-96-5344-954 (F.J.B.)
| | - Mladen Brnčić
- Laboratory for Thermodynamics, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
- Correspondence: (F.J.B.); (M.B.); Tel.: +34-96-3544-972 (F.J.B.); +38-5146-052-23 (M.B.); Fax: +34-96-5344-954 (F.J.B.)
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12
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Troncozo MI, Figoli CB, Franco MEE, Mirífico MV, Bosch A, Rajchenberg M, Balatti PA, Saparrat MCN. Biotransformation of grape pomace from Vitis labrusca by Peniophora albobadia LPSC # 285 (Basidiomycota). AN ACAD BRAS CIENC 2020; 92:e20181174. [PMID: 32187277 DOI: 10.1590/0001-3765202020181174] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2018] [Accepted: 12/14/2018] [Indexed: 11/22/2022] Open
Abstract
Grape pomace from Vitis labrusca is an important sub-product of the "American table wine" industry. It is recalcitrant to degradation, and its accumulation is a serious problem with negative environmental impacts. We analyzed the ability of five white-rot fungi to transform this residue in-vitro. Mass loss and phenol removal in grape pomace treated with each fungus were compared after 30-day solid-state fermentation. Since Peniophora albobadia isolate LPSC 285 was the fungus that showed the highest degradative ability and the lowest free phenol levels in the residue transformed, we selected this fungus to monitor its effect on this residue after 30, 60, and 90 days of incubation. We analyzed mass loss of the residue caused by the fungus activity and its chemical changes using Fourier transform infrared spectroscopy. After 90 days of incubation, Peniophora albobadia isolate LPSC 285 reduced grape pomace mass by 20.48%, which was associated with degradation of polysaccharides and aromatic structures. We concluded that Peniophora albobadia LPSC # 285 isolate is a promising fungus to transform grape pomace from Vitis labrusca under solid-state fermentation conditions.
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Affiliation(s)
- María I Troncozo
- Cátedra de Microbiología Agrícola, Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata, 60 y 119, 1900 La Plata, Argentina
| | - Cecilia B Figoli
- Laboratorio de Bioespectroscopía, Centro de Investigación y Desarrollo en Fermentaciones Industriales (CINDEFI), Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP)-CCT-La Plata-Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Calle 50 Esquina 115, 1900 La Plata, Argentina
| | - Mario E E Franco
- Centro de Fitopatología-CIDEFI, Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata (UNLP)- CICBA, 60 y 119, CC31, 1900 La Plata, Argentina
| | - María V Mirífico
- Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas (INIFTA) Universidad Nacional de La Plata (UNLP)-CCT-La Plata-Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Diag. 113 y 64, 1900 La Plata, Argentina.,Facultad de Ingeniería, Departamento de Ingeniería Química, Universidad Nacional de La Plata, Calle 47 y 1, 1900 La Plata, Argentina
| | - Alejandra Bosch
- Laboratorio de Bioespectroscopía, Centro de Investigación y Desarrollo en Fermentaciones Industriales (CINDEFI), Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP)-CCT-La Plata-Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Calle 50 Esquina 115, 1900 La Plata, Argentina
| | | | - Pedro A Balatti
- Cátedra de Microbiología Agrícola, Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata, 60 y 119, 1900 La Plata, Argentina.,Centro de Fitopatología-CIDEFI, Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata (UNLP)- CICBA, 60 y 119, CC31, 1900 La Plata, Argentina
| | - Mario C N Saparrat
- Cátedra de Microbiología Agrícola, Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata, 60 y 119, 1900 La Plata, Argentina.,Instituto de Fisiología Vegetal (INFIVE), Universidad Nacional de La Plata (UNLP)-CCT-La Plata-Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Diag. 113 y 61, CC 327, 1900 La Plata, Argentina.,Instituto de Botánica Spegazzini, Facultad de Ciencias Naturales y Museo, Universidad Nacional de La Plata, 53 - 477, 1900 La Plata, Argentina
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13
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Šuković D, Knežević B, Gašić U, Sredojević M, Ćirić I, Todić S, Mutić J, Tešić Ž. Phenolic Profiles of Leaves, Grapes and Wine of Grapevine Variety Vranac ( Vitis vinifera L.) from Montenegro. Foods 2020; 9:foods9020138. [PMID: 32012995 PMCID: PMC7073729 DOI: 10.3390/foods9020138] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 01/21/2020] [Accepted: 01/22/2020] [Indexed: 01/08/2023] Open
Abstract
Vranac, an old autochthonous red grapevine variety of Montenegro, was first mentioned in a historical document published in the 15th century. As currently the study of indigenous varieties is of particular importance, the subject of this work was detailed characterization of phenolic compounds in the autochthonous grapevine variety Vranac, from the Montenegrin Podgorica subregion. Phenolic profiles of leaves, berries (skin, seeds, and pulp were examined separately) and young monovarietal wine were determined using ultra-high performance liquid chromatography (UHPLC) with linear trap quadrupole (LTQ)—Orbitrap XL mass spectrometry (MS). Total phenolic content (TPC) and radical scavenging activity (RSA) were higher for the grape seeds extracts, followed by extracts of grape skins and pulps. As expected, the total anthocyanin content (TAC) was higher in grape skin than in wine. A total of one hundred twenty nine compounds (forty two phenolic acids and their derivatives, twenty three flavan-3-ols, twenty one flavanols, five stilbenes and thirty eight anthocyanins) were identified in the investigated extracts. To our best knowledge, this is the first report of tentative identification of (epi)catechin 3-O-coumarate in grape seed and chalcan-flavan 3-ol dimers in wine and grape seed.
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Affiliation(s)
- Danijela Šuković
- The Centre for Ecotoxicological Research, Bulevar Sarla de Gola 2, 81000 Podgorica, Montenegro; (D.Š.); (B.K.)
| | - Bojana Knežević
- The Centre for Ecotoxicological Research, Bulevar Sarla de Gola 2, 81000 Podgorica, Montenegro; (D.Š.); (B.K.)
| | - Uroš Gašić
- Institute for Biological Research “Siniša Stanković”—National Institute of Republic of Serbia, University of Belgrade, Bulevar despota Stefana 142, 11060 Belgrade, Serbia;
| | - Milica Sredojević
- Innovation Center of the Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia; (M.S.); (I.Ć.)
| | - Ivanka Ćirić
- Innovation Center of the Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia; (M.S.); (I.Ć.)
| | - Slavica Todić
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia;
| | - Jelena Mutić
- Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia;
| | - Živoslav Tešić
- Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia;
- Correspondence: ; Tel.: +381-113-336-733 or +381-112-639-357; Fax: +381-112-639-357
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14
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González-Centeno MR, Chira K, Miramont C, Escudier JL, Samson A, Salmon JM, Ojeda H, Teissedre PL. Disease Resistant Bouquet Vine Varieties: Assessment of the Phenolic, Aromatic, and Sensory Potential of Their Wines. Biomolecules 2019; 9:biom9120793. [PMID: 31783641 PMCID: PMC6995519 DOI: 10.3390/biom9120793] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 11/21/2019] [Accepted: 11/22/2019] [Indexed: 12/02/2022] Open
Abstract
The search for grape varieties resistant to diseases and to climatic changes notably concerns the wine industry. Nine monovarietal wines from new red grape varieties resistant to cryptogamic diseases (downy and powdery mildews) were evaluated in terms of their total phenolic, anthocyanin and proanthocyanidin contents, anthocyanin profile, volatile composition, and sensory attributes. Thus, the question remains, will these hybrid grapes (≥97.5% of Vitis vinifera genome) lead to wines with organoleptic properties similar to those of Vitis vinifera wines that consumers are used to? Total phenolic (1547–3418 mg GA/L), anthocyanin (186–561 mg malvidin/L), and proanthocyanidin (1.4–4.5 g tannins/L) contents were in broad agreement with those previously described in the literature for monovarietal wines produced with well-known red grape varieties (Cabernet Sauvignon, Merlot, Syrah). With regard to fruity aroma, ethyl esters of straight-chain fatty acids (530–929 μg/L) stood out clearly as the major volatile components for all hybrid wines considered. Sensory analysis revealed significant differences (p < 0.05) for visual aspect, aroma, flavor, global balance, astringency, and body. Overall, these new hybrid grape varieties are not only resistant to cryptogamic diseases, but also present enough potential to become quality wines, since their phenolic and volatile attributes are close to those of common red monovarietal wines.
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Affiliation(s)
- M. Reyes González-Centeno
- Univ. Bordeaux, ISVV, EA 4577, Œnologie, 210 Chemin de Leysotte, 33140 Villenave d’Ornon, France; (M.R.G.-C.); (K.C.); (C.M.)
- INRA, ISVV, USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d’Ornon, France
| | - Kleopatra Chira
- Univ. Bordeaux, ISVV, EA 4577, Œnologie, 210 Chemin de Leysotte, 33140 Villenave d’Ornon, France; (M.R.G.-C.); (K.C.); (C.M.)
- INRA, ISVV, USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d’Ornon, France
| | - Clément Miramont
- Univ. Bordeaux, ISVV, EA 4577, Œnologie, 210 Chemin de Leysotte, 33140 Villenave d’Ornon, France; (M.R.G.-C.); (K.C.); (C.M.)
- INRA, ISVV, USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d’Ornon, France
| | - Jean-Louis Escudier
- Unité Expérimentale de Pech Rouge (UE 0999), INRA, Domaine de Pech Rouge, 11430 Gruissan, France; (J.-L.E.); (A.S.); (J.-M.S.); (H.O.)
| | - Alain Samson
- Unité Expérimentale de Pech Rouge (UE 0999), INRA, Domaine de Pech Rouge, 11430 Gruissan, France; (J.-L.E.); (A.S.); (J.-M.S.); (H.O.)
| | - Jean-Michel Salmon
- Unité Expérimentale de Pech Rouge (UE 0999), INRA, Domaine de Pech Rouge, 11430 Gruissan, France; (J.-L.E.); (A.S.); (J.-M.S.); (H.O.)
| | - Hernan Ojeda
- Unité Expérimentale de Pech Rouge (UE 0999), INRA, Domaine de Pech Rouge, 11430 Gruissan, France; (J.-L.E.); (A.S.); (J.-M.S.); (H.O.)
| | - Pierre-Louis Teissedre
- Univ. Bordeaux, ISVV, EA 4577, Œnologie, 210 Chemin de Leysotte, 33140 Villenave d’Ornon, France; (M.R.G.-C.); (K.C.); (C.M.)
- INRA, ISVV, USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d’Ornon, France
- Correspondence: ; Tel.: + 33-(0)5-57-57-58-50
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15
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Karimali D, Kosma I, Badeka A. Varietal classification of red wine samples from four native Greek grape varieties based on volatile compound analysis, color parameters and phenolic composition. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03398-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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Castaldo L, Narváez A, Izzo L, Graziani G, Gaspari A, Di Minno G, Ritieni A. Red Wine Consumption and Cardiovascular Health. Molecules 2019; 24:E3626. [PMID: 31597344 PMCID: PMC6804046 DOI: 10.3390/molecules24193626] [Citation(s) in RCA: 104] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2019] [Revised: 10/01/2019] [Accepted: 10/07/2019] [Indexed: 02/07/2023] Open
Abstract
Wine is a popular alcoholic beverage that has been consumed for hundreds of years. Benefits from moderate alcohol consumption have been widely supported by the scientific literature and, in this line, red wine intake has been related to a lesser risk for coronary heart disease (CHD). Experimental studies and meta-analyses have mainly attributed this outcome to the presence in red wine of a great variety of polyphenolic compounds such as resveratrol, catechin, epicatechin, quercetin, and anthocyanin. Resveratrol is considered the most effective wine compound with respect to the prevention of CHD because of its antioxidant properties. The mechanisms responsible for its putative cardioprotective effects would include changes in lipid profiles, reduction of insulin resistance, and decrease in oxidative stress of low-density lipoprotein cholesterol (LDL-C). The aim of this review is to summarize the accumulated evidence correlating moderate red wine consumption with prevention of CHD by focusing on the different mechanisms underlying this relationship. Furthermore, the chemistry of wine as well as chemical factors that influence the composition of the bioactive components of red wine are also discussed.
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Affiliation(s)
- Luigi Castaldo
- Department of Pharmacy, Faculty of Pharmacy, University of Naples “Federico II”, Via Domenico Montesano 49, 80131 Naples, Italy; (L.C.); (A.N.); (L.I.); (G.G.); (A.G.)
- Department of Clinical Medicine and Surgery, University of Naples “Federico II”, Via S. Pansini 5, 80131 Naples, Italy;
| | - Alfonso Narváez
- Department of Pharmacy, Faculty of Pharmacy, University of Naples “Federico II”, Via Domenico Montesano 49, 80131 Naples, Italy; (L.C.); (A.N.); (L.I.); (G.G.); (A.G.)
| | - Luana Izzo
- Department of Pharmacy, Faculty of Pharmacy, University of Naples “Federico II”, Via Domenico Montesano 49, 80131 Naples, Italy; (L.C.); (A.N.); (L.I.); (G.G.); (A.G.)
| | - Giulia Graziani
- Department of Pharmacy, Faculty of Pharmacy, University of Naples “Federico II”, Via Domenico Montesano 49, 80131 Naples, Italy; (L.C.); (A.N.); (L.I.); (G.G.); (A.G.)
| | - Anna Gaspari
- Department of Pharmacy, Faculty of Pharmacy, University of Naples “Federico II”, Via Domenico Montesano 49, 80131 Naples, Italy; (L.C.); (A.N.); (L.I.); (G.G.); (A.G.)
| | - Giovanni Di Minno
- Department of Clinical Medicine and Surgery, University of Naples “Federico II”, Via S. Pansini 5, 80131 Naples, Italy;
| | - Alberto Ritieni
- Department of Pharmacy, Faculty of Pharmacy, University of Naples “Federico II”, Via Domenico Montesano 49, 80131 Naples, Italy; (L.C.); (A.N.); (L.I.); (G.G.); (A.G.)
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17
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Liu S, Laaksonen O, Yang W, Zhang B, Yang B. Pyranoanthocyanins in bilberry (Vaccinium myrtillus L.) wines fermented with Schizosaccharomyces pombe and their evolution during aging. Food Chem 2019; 305:125438. [PMID: 31494498 DOI: 10.1016/j.foodchem.2019.125438] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Revised: 08/21/2019] [Accepted: 08/27/2019] [Indexed: 12/18/2022]
Abstract
Fifteen vitisin A-type pyranoanthocyanins (vAPs) were determined in bilberry wines fermented with Saccharomyces cerevisiae and Schizosaccharomyces pombe by HPLC-DAD and UPLC-DAD-ESI-MS/MS. The fermentation involving S. pombe enhanced the production of vAPs compared to the fermentation with pure S. cerevisiae. The formation of vAPs correlated significantly with the decrease in the content of monomeric anthocyanins and pyruvic acid during 12 months of aging. vAPs were more stable than their corresponding monomeric anthocyanins. Methylation in the B-ring and glycosylation with galactose and arabinose further improved the stability of vAPs. Aging for 12 months led to depletion of pyruvic acid and reduction of over 50% of monomeric anthocyanins. The content of vAPs increased by 26-54% during the first six months of aging, followed by a 2.2-10.2% reduction over the following six months. More residual pyruvic acid in S. pombe wines after fermentation consequently enhanced the generation of vAPs during aging.
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Affiliation(s)
- Shuxun Liu
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
| | - Oskar Laaksonen
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
| | - Wei Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
| | - Bolin Zhang
- Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forestry Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
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18
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Andrei V, Copolovici D, Munteanu FD, Ngounou Wetie AG, Mihai I, Darie CC, Vasilescu A. Detection of Biomedically Relevant Stilbenes from Wines by Mass Spectrometry. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2019; 1140:665-684. [PMID: 31347078 DOI: 10.1007/978-3-030-15950-4_40] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Stilbenes represent a class of compounds with a common 1,2-diphenylethylene backbone that have shown extraordinary potential in the biomedical field. As the most well-known example, resveratrol proved to have anti-aging effects and significant potential in the fight against cardiovascular diseases and some types of cancer. Mass spectrometry is an analytical method of critical importance in all studies related to stilbenes that are important in the biomedical field. From the discovery of new natural compounds and mapping the grape metabolome up to advanced investigations of stilbenes' potential for the protection of human health in clinical studies, mass spectrometry has provided critical analytical information. In this review we focus on various approaches related to mass spectrometry for the detection of stilbenes-such as coupling with chromatographic separation methods and direct infusion-with presentation of some illustrative applications. Clearly, the potential of mass spectrometry for assisting in the discovery of new stilbenes of biomedical importance, elucidating their mechanisms of action and quantifying minute quantities in complex matrices is far from being exhausted.
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Affiliation(s)
| | - Dana Copolovici
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, Arad, Romania
| | - Florentina-Daniela Munteanu
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, Arad, Romania
| | - Armand G Ngounou Wetie
- Biochemistry & Proteomics Group, Department of Chemistry & Biomolecular Science, Clarkson University, Potsdam, NY, USA
| | - Iuliana Mihai
- International Centre of Biodynamics, Bucharest, Romania
| | - Costel C Darie
- Biochemistry & Proteomics Group, Department of Chemistry & Biomolecular Science, Clarkson University, Potsdam, NY, USA
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19
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Majkić TM, Torović LD, Lesjak MM, Četojević-Simin DD, Beara IN. Activity profiling of Serbian and some other European Merlot wines in inflammation and oxidation processes. Food Res Int 2019; 121:151-160. [PMID: 31108736 DOI: 10.1016/j.foodres.2019.03.033] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2018] [Revised: 03/12/2019] [Accepted: 03/14/2019] [Indexed: 02/08/2023]
Abstract
Merlot are worldwide recognized red wines. Several studies show that red wines have health benefits, mainly due to their phenolic constituents. This study evaluates twelve Serbian and other five European (French, Italian, Macedonian, Slovenian, Spanish) Merlot wines in respect of their phenolic composition and biological activity. The latter was evaluated through a set of in vitro experiments related to common benefits of moderate red wine consumption in the prevention of cardiovascular diseases. Among the examined phenolics, the most abundant acid in all samples was the gallic acid (14.3-58.3 mg/L), catechin (9.1-49.3 mg/L) was the dominant flavonoid, malvidin-3-O-glucoside (2.63-66.5 mg/L) leading anthocyanin, whereas resveratrol was found in a usual concentration (0.18-4.67 mg/L). Differences determined in phenolic profiles, mainly in content of quercetin, rutin and p-coumaric acid, leaded to separation of Serbian from foreing Merlot wines. Results of standard antioxidant assays (DPPH•, ABTS•+ and •NO scavenger capacity reducing power (FRAP), lipid peroxidation) revealed French Merlot as the most potent, but also pointed out some Serbian samples. The correlation between the content of dominant phenolics and antioxidant activity was sporadic, but samples with the highest overall phenolic content, generally had higher antioxidant potential. Concentration of wines and number of cells in ant-inflammatory assay were chosen to mimic in vivo conditions. So, the potency of examined wines to decrease the production of macrophage-derived PGE2 and TXA2 (up to 65.5 and 47.9%, respectively), could be considered as in vitro evidence of positve health effect. Regarding the phenolic content and anti-inflammatory contribution of the most abundant compounds, no correlation was witnessed. In general, this study showed interesting potential of Serbian Merlot wines, comparable to health-promoting effects of renewed Eurepean ones.
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Affiliation(s)
- Tatjana M Majkić
- Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia
| | - Ljilja D Torović
- Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, Novi Sad, Serbia
| | - Marija M Lesjak
- Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia
| | - Dragana D Četojević-Simin
- Oncology Institute of Vojvodina, Faculty of Medicine, University of Novi Sad, Dr Goldmana 4, 21204 Sremska Kamenica, Serbia
| | - Ivana N Beara
- Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia.
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20
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Akdemir H, Silva A, Zha J, Zagorevski DV, Koffas MAG. Production of pyranoanthocyanins using Escherichia coli co-cultures. Metab Eng 2019; 55:290-298. [PMID: 31125607 DOI: 10.1016/j.ymben.2019.05.008] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2019] [Revised: 05/09/2019] [Accepted: 05/14/2019] [Indexed: 12/30/2022]
Abstract
Hydroxyphenyl-pyranoanthocyanins are one of the pyranoanthocyanins found in red wines and some fruit juices. Since they have a fourth ring (pyran or ring D) which provides higher color intensity and exceptional stability toward pH variations in comparison to their anthocyanin precursors, these molecules are one of the most important candidates as natural colorants especially for low- and medium-acidic food and beverages. However, their isolation and characterization are difficult due to their very low concentration. In this study, we co-cultured recombinant E. coli strains to synthesize pyranoanthocyanins with improved titers and yields. To accomplish this task, firstly we engineered 4-vinylphenol and 4-vinylcatechol producer modules then we co-cultured each one of these strains with cyanidin-3-O-glucoside producer recombinant cells to obtain pyranocyanidin-3-O-glucoside-phenol (cyanidin-3-O-glucoside with vinylphenol adduct) and pyranocyanidin-3-O-glucoside-catechol (cyanidin-3-O-glucoside with vinylcatechol adduct). By optimizing the co-culture conditions, we were able to significantly increase final titers and yields, allowing our co-culture approach to easily outperform production of pyranoanthocyanins from red wine. Finally, we demonstrate that the produced pyranoanthocyanins are far more stable than the starting plant-produced cyanidin 3-O-glucoside.
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Affiliation(s)
- Hulya Akdemir
- Department of Chemical and Biological Engineering, Rensselaer Polytechnic Institute, Troy, NY, USA; Faculty of Science, Molecular Biology and Genetics, Gebze Technical University, Gebze, Kocaeli, Turkey; Center for Biotechnology and Interdisciplinary Sciences, Rensselaer Polytechnic Institute, Troy, NY, USA
| | - Adilson Silva
- Department of Chemical and Biological Engineering, Rensselaer Polytechnic Institute, Troy, NY, USA; Chemical Engineering Department, Federal University of São Carlos, São Carlos, SP, Brazil; Center for Biotechnology and Interdisciplinary Sciences, Rensselaer Polytechnic Institute, Troy, NY, USA
| | - Jian Zha
- Department of Chemical and Biological Engineering, Rensselaer Polytechnic Institute, Troy, NY, USA; Center for Biotechnology and Interdisciplinary Sciences, Rensselaer Polytechnic Institute, Troy, NY, USA
| | - Dmitri V Zagorevski
- Center for Biotechnology and Interdisciplinary Sciences, Rensselaer Polytechnic Institute, Troy, NY, USA
| | - Mattheos A G Koffas
- Department of Chemical and Biological Engineering, Rensselaer Polytechnic Institute, Troy, NY, USA; Department of Biological Sciences, Rensselaer Polytechnic Institute, Troy, NY, USA; Center for Biotechnology and Interdisciplinary Sciences, Rensselaer Polytechnic Institute, Troy, NY, USA.
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21
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Fingerprinting of traditionally produced red wines using liquid chromatography combined with drift tube ion mobility-mass spectrometry. Anal Chim Acta 2019; 1052:179-189. [DOI: 10.1016/j.aca.2018.11.040] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 10/23/2018] [Accepted: 11/20/2018] [Indexed: 12/11/2022]
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22
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Flavor Profile Evolution of Bottle Aged Rosé and White Wines Sealed with Different Closures. Molecules 2019; 24:molecules24050836. [PMID: 30818764 PMCID: PMC6429147 DOI: 10.3390/molecules24050836] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Revised: 02/22/2019] [Accepted: 02/22/2019] [Indexed: 11/23/2022] Open
Abstract
Bottle aging is the final stage before wines are drunk, and is considered as a maturation time when many chemical changes occur. To get a better understanding of the evolution of wines’ flavor profile, the flavor compounds (phenolic and volatile compounds), dissolved oxygen (DO), and flavor characters (OAVs and chromatic parameters) of rosé and dry white wines bottled with different closures were determined after 18 months’ bottle aging. The results showed the main phenolic change trends of rosé wines were decreasing while the trends of white wines were increasing, which could be the reason for their unique DO changing behaviors. Volatile compounds could be clustered into fluctuating, increasing, and decreasing groups using k-means algorithm. Most volatile compounds, especially some long-chain aliphatic acid esters (octanoates and decanoates), exhibited a lower decrease rate in rosé wines sealed with natural corks and white wines with screw caps. After 18 months of bottle aging, wines treated with natural corks and their alternatives could be distinguished into two groups based on flavor compounds via PLS-DA. As for flavor characters, the total intensity of aroma declined obviously compared with their initial counterparts. Rosé wines exhibit visual difference in color, whereas such a phenomenon was not observed in white wines.
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Lakićević SH, Popović Djordjević JB, Pejin B, Djordjević AS, Matijašević SM, Lazić ML. An insight into chemical composition and bioactivity of 'Prokupac' red wine. Nat Prod Res 2018; 34:1542-1546. [PMID: 30445879 DOI: 10.1080/14786419.2018.1516219] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Autochthonous variety 'Prokupac' (Vitis vinifera L.) red wines with the addition of selected aromatic herbs (Artemisia absinthium, Cinnamomum zeylanicum, Glycyrrhiza glabra and Pimpinella anisum L.) were evaluated for chemical composition and biological activity. Furthermore, their polyphenolic profiles were determined by HPLC-DAD. While total phenolic (TPC) and flavonoid (TFC) contents, along with antioxidant activity, were significantly higher in all examined wine samples, the content of total anthocyanins was decreased, compared to a pure 'Prokupac' wine, used as the control one. On the other hand, 'Prokupac' wines with the addition of cinnamon (S. zeylanicum) and wormwood (A. absinthium) displayed highest antioxidant (EC50, 0.021 ± 0.001 mg/mL) and antibacterial (Enterococcus faecalis, MIC/MBC 15.63/62.50 μL/mL) activities, respectively. The study showed that 'Prokupac' wine with the addition of cinnamon was significantly enriched both with TPC and TFC, compared to control wine (p < 0.05), which may contribute to its market potential.
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Affiliation(s)
| | - Jelena B Popović Djordjević
- Faculty of Agriculture, Department of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Boris Pejin
- Department of Life Science Institute for Multidisciplinary Research - IMSI, University of Belgrade, Belgrade, Serbia
| | | | - Saša M Matijašević
- Department for Fruit Science and Viticulture, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | - Miodrag L Lazić
- Department of Food Technology and Biotechnology, Faculty of Technology, University of Niš, Leskovac, Serbia
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Sartor S, Toaldo IM, Panceri CP, Caliari V, Luna AS, de Gois JS, Bordignon-Luiz MT. Changes in organic acids, polyphenolic and elemental composition of rosé sparkling wines treated with mannoproteins during over-lees aging. Food Res Int 2018; 124:34-42. [PMID: 31466648 DOI: 10.1016/j.foodres.2018.11.012] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Revised: 10/24/2018] [Accepted: 11/06/2018] [Indexed: 11/27/2022]
Abstract
The effect of mannoproteins on the evolution of rosé sparkling wines during over-lees aging was investigated on the basis of the chemical characterization of polyphenols, organic acids, macro- and microelements using a combined analytical approach. Variations on these constituents were assessed using Raman and near-infrared spectroscopy. During the biological aging, caffeic acid, catechin, gallic acid and malvidin-3-O-glucoside were the most abundant polyphenolics in the rosé wines. The phenolic compound tyrosol, a fermentation derivative, was found at concentrations up to 98.07 mg L-1. The addition of mannoproteins significantly affected the concentrations of organic acids and individual polyphenolic compounds, particularly trans-resveratrol, quercetin, catechin, p-coumaric and hydroxybenzoic acids that showed increased concentrations over time. The positive effects of mannoproteins were mainly observed at the end of the biological aging. The mineral composition remained stable, while potassium was the most abundant mineral in all wines. The observed changes involving these constituents may offer new insights on their behavior during wine aging and on the bioactive and nutritional quality of rosé sparkling wines.
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Affiliation(s)
- Saionara Sartor
- Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga Rd. 1346, 88034-001 Florianópolis, Santa Catarina, Brazil.
| | - Isabela M Toaldo
- Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga Rd. 1346, 88034-001 Florianópolis, Santa Catarina, Brazil.
| | - Carolina P Panceri
- Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga Rd. 1346, 88034-001 Florianópolis, Santa Catarina, Brazil; Federal Institute of Santa Catarina, Senadinho St., 88625-000 Urupema, Santa Catarina, Brazil.
| | - Vinícius Caliari
- Agricultural Research and Rural Extension Company of Santa Catarina, João Zardo Rd. 1660, 89560-000 Videira, Santa Catarina, Brazil; University of West Santa Catarina, Paese St. 198, 89560-000 Videira, Santa Catarina, Brazil.
| | - Aderval S Luna
- Department of Analytical Chemistry, Rio de Janeiro State University, São Francisco Xavier, 524, Maracanã, 20550-900 Rio de Janeiro, RJ, Brazil.
| | - Jefferson S de Gois
- Department of Analytical Chemistry, Rio de Janeiro State University, São Francisco Xavier, 524, Maracanã, 20550-900 Rio de Janeiro, RJ, Brazil.
| | - Marilde T Bordignon-Luiz
- Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga Rd. 1346, 88034-001 Florianópolis, Santa Catarina, Brazil.
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Zhu X, Huang F, Xiang X, Fan M, Chen T. Evaluation of the potential of chicoric acid as a natural food antioxidant. Exp Ther Med 2018; 16:3651-3657. [PMID: 30233721 PMCID: PMC6143839 DOI: 10.3892/etm.2018.6596] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2018] [Accepted: 07/13/2018] [Indexed: 12/17/2022] Open
Abstract
Dietary fat is important for human health, while its excessive consumption or the oxidation of lipids may cause various diseases. In the present study, the potential of chicoric acid (CA) as a natural food antioxidant was evaluated. To evaluate this, spectrophotometry analysis measured CA antioxidant activity, the analytical method of the sanitary standard of edible lard and rapeseed oil measured CA anti-oil oxidation, the Oxford cup method measured CA anti-microbial activity, Oil red O staining assessed intracellular triglycerides following CA administration, and RT-qPCR analysis and ELISA assessed CA anti-inflammatory activity. The results indicated that CA had a marked scavenging capacity for the 2,2-diphenyl-1-picrylhydrazyl radical, as well as a reductive action, and after incubation for 5 days, 0.05% CA achieved a significantly higher peroxide value than 0.02% tert-butylhydroquinone used as a reference (P<0.05). In addition, 160 nM CA inhibited the growth of a variety of common pathogenic microbes in humans, significantly inhibited fat droplet formation (P<0.05) and reduced the production of interleukin-1β and tumor necrosis factor-α in a dose-dependent manner (P<0.05). Therefore, functional foods containing CA may be used as natural antioxidant supplements to prevent the oxidation of oil and protect human health.
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Affiliation(s)
- Xueliang Zhu
- State Key Laboratory of Advanced Technology for Materials Synthesis and Processing, Wuhan University of Technology, Wuhan, Hubei 430070, P.R. China
- Oil Crops Research Institute of The Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, Hubei 430062, P.R. China
| | - Fenghong Huang
- Oil Crops Research Institute of The Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, Hubei 430062, P.R. China
| | - Xia Xiang
- Oil Crops Research Institute of The Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, Hubei 430062, P.R. China
| | - Min Fan
- Institute of Clinical Nutrition, The Xinjiang Uygur Autonomous Region People's Hospital, Urumqi, Xinjiang Uygur 830000, P.R. China
| | - Tingtao Chen
- Institute of Translational Medicine, Nanchang University, Nanchang, Jiangxi 330031, P.R. China
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Ding M, Li Z, Yu XA, Zhang D, Li J, Wang H, He J, Gao XM, Chang YX. A network pharmacology-integrated metabolomics strategy for clarifying the difference between effective compounds of raw and processed Farfarae flos by ultra high-performance liquid chromatography-quadrupole-time of flight mass spectrometry. J Pharm Biomed Anal 2018; 156:349-357. [DOI: 10.1016/j.jpba.2018.05.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Revised: 05/01/2018] [Accepted: 05/02/2018] [Indexed: 10/17/2022]
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Aging of Malbec wines from Mendoza and California: Evolution of phenolic and elemental composition. Food Chem 2018; 269:103-110. [PMID: 30100411 DOI: 10.1016/j.foodchem.2018.06.142] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2018] [Revised: 06/23/2018] [Accepted: 06/28/2018] [Indexed: 11/21/2022]
Abstract
This work aimed to investigate the evolution of phenolic compounds and elements during the aging of Malbec red wines from different regions of Mendoza (Argentina) and California (United States). The profiles of low molecular weight polyphenols and anthocyanins were analyzed using high-performance liquid chromatography with a diode-array detector (HPLC-DAD), and the elemental composition using microwave plasma-Atomic emission spectrometry (MP-AES). Through uni- and multivariate statistical analyses, the effects of aging time and region on wine were investigated. It was observed that aging time was a significant factor that affected the phenolic compound profile in the studied Malbec wines studied and that after five years of aging, the wines could be differentiated according to region. The results of this study may impact decisions made regarding the storage of Malbec wines in the future.
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Chen X, Wei Z, Zhu L, Yuan X, Wei D, Peng W, Wu C. Efficient Approach for the Extraction and Identification of Red Pigment from Zanthoxylum bungeanum Maxim and Its Antioxidant Activity. Molecules 2018; 23:E1109. [PMID: 29738434 PMCID: PMC6100252 DOI: 10.3390/molecules23051109] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2018] [Revised: 04/25/2018] [Accepted: 04/27/2018] [Indexed: 12/18/2022] Open
Abstract
Red pigment (RP) was extracted from the peels of Zanthoxylum bungeanum Maxim (PZB) by ultrasonic-assisted extraction (UAE) in this work. Box⁻Behnken design⁻response surface methodology (BBD-RSM) was employed to research the efficiency of the RP extraction. Based on the optimization of RSM, results showed that the optimal extraction conditions were as follows: liquid⁻solid ratio of 31 mL/g, extraction time of 41 min, and extraction temperature of 27 °C, and under these conditions, the actual absorbance value was 0.615 ± 0.13%, highly agreeing with the predicted value by the model. Furthermore, ultra-performance liquid chromatography⁻mass spectrometry (UPLC-MS) was used to separate and analyze RP. The compounds of RP were mainly flavonoids, and there were five compounds detected for the first time in PZB. In addition, RP showed significant antioxidant activities in vitro, which could be developed for anti-aging candidate drugs and functional foods. In conclusion, ultrasound-assisted extraction with BBD-RSM and chromatographic separation technology with UPLC-MS are efficient strategies for the isolation and identification of RP from PZB.
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Affiliation(s)
- Xi Chen
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.
| | - Zhiqiang Wei
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.
| | - Lei Zhu
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.
| | - Xing Yuan
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.
| | - Daneng Wei
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.
| | - Wei Peng
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.
| | - Chunjie Wu
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.
- Key Research Laboratory of Traditional Chinese Medicine Processing Technology, State Administration of Traditional Chinese Medicine of China, Chengdu 611137, China.
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29
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Grijalva-Verdugo C, Hernández-Martínez M, Meza-Márquez OG, Gallardo-Velázquez T, Osorio-Revilla G. FT-MIR spectroscopy and multivariate analysis for determination of bioactive compounds and antioxidant capacity in Cabernet Sauvignon wines. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1428224] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Claudia Grijalva-Verdugo
- Departamento de Ingeniería Bioquímica. Instituto Politécnico Nacional. Escuela Nacional de Ciencias Biológicas-Zacatenco, Ciudad de México, México
| | - Maylet Hernández-Martínez
- Departamento de Biofísica, Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas-Santo Tomás, Ciudad de México, México
| | - Ofelia Gabriela Meza-Márquez
- Departamento de Ingeniería Bioquímica. Instituto Politécnico Nacional. Escuela Nacional de Ciencias Biológicas-Zacatenco, Ciudad de México, México
| | - Tzayhri Gallardo-Velázquez
- Departamento de Biofísica, Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas-Santo Tomás, Ciudad de México, México
| | - Guillermo Osorio-Revilla
- Departamento de Ingeniería Bioquímica. Instituto Politécnico Nacional. Escuela Nacional de Ciencias Biológicas-Zacatenco, Ciudad de México, México
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Li SY, Duan CQ. Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review. Crit Rev Food Sci Nutr 2018; 59:1840-1867. [PMID: 29381384 DOI: 10.1080/10408398.2018.1431762] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
To understand effects of using oak barrels on the astringency, bitterness and color of dry red wines, phenolic reactions in wines before and after barrel aging are reviewed in this paper, which has been divided into three sections. The first section includes an introduction to chemical reactivities of grape-derived phenolic compounds, a summary of the phenolic reactions that occur in dry red wines before barrel aging, and a discussion of the effects of these reactions on wine astringency, bitterness and color. The second section introduces barrel types that determine the oak barrel constituents in wines (primarily oak aldehydes and ellagitannins) and presents reactions between the oak constituents and grape-derived phenolic compounds that may modulate wine astringency, bitterness and color. The final section illustrates the chemical differences between basic oxidation and over-oxidation in wines, discusses oxygen consumption kinetics in wines during barrel aging by comparing different oxygen consumption kinetics observed previously by others, and speculates on the possible preliminary phenolic reactions that occur in dry red wines during oak barrel aging that soften tannins and stabilize pigments via basic oxidation. Additionally, sulfur dioxide (SO2) addition during barrel aging and suitability of adopting oak barrels for aging wines are briefly discussed.
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Affiliation(s)
- Si-Yu Li
- a Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University , Beijing , China.,b Key Laboratory of Viticulture and Enology, Ministry of Agriculture , Beijing , China
| | - Chang-Qing Duan
- a Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University , Beijing , China.,b Key Laboratory of Viticulture and Enology, Ministry of Agriculture , Beijing , China
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31
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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
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32
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Rusjan D, Mikulic-Petkovsek M. Double maturation raisonnée: the impact of on-vine berry dehydration on the berry and wine composition of Merlot (Vitis vinifera L.). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4835-4846. [PMID: 28382623 DOI: 10.1002/jsfa.8354] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2016] [Revised: 03/31/2017] [Accepted: 03/31/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Double maturation raisonnée (DMR) is a potential canopy measure that affects grape and wine composition. The aim of this work was to study for the first time the DMR impact on the physical, biochemical and sensorial characteristics of the berries and wines of Merlot, one of the world's fastest-expanding grapevine varieties. RESULTS DMR significantly increased the content of soluble solids (1.2-fold), free amino nitrogen (1.8-fold) and acidity in berries but decreased the weight of 100 berries on harvest (approx. 28%). Irrespective of the vintage, DMR-treated grapes had a significantly higher content of non-astringent tannins (0.73-0.78 mg L-1 ) and anthocyanin extractability (34.7-36.4%) but a lower index of astringency (31.2-33.7) when compared to the control. Consequently, the DMR wines achieved higher alcohol, total acidity and extract, hydroxycinnamic acids, flavanol and flavonol contents, whereas the content of anthocyanins was similar to that of the control. Sensorial evaluation showed that DMR wines were not rated higher and would not be appreciated more than control wines. CONCLUSION Changes in berries during DMR altered the wine characteristics only in terms of primary metabolites. A reduced accumulation of phenolics, especially anthocyanin content, in the berry skin of DMR-treated grapes was not reflected in their presence in wines. To the best of our knowledge, this is the first paper that has reported an impact of DMR on the grape and wine composition of Merlot, as one of the most promising red varieties. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Denis Rusjan
- Biotechnical Faculty, Department of Agronomy, University of Ljubljana, Ljubljana, Slovenia
| | - Maja Mikulic-Petkovsek
- Biotechnical Faculty, Department of Agronomy, University of Ljubljana, Ljubljana, Slovenia
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Treptow TC, Comarella CG, Franco FW, Rodrigues E, Domingues F, Bochi VC, Sautter CK. Thermal Pest Control in 'Tannat' grapes: Effect on anthocyanins, sensory and color of one-year-old wines. Food Res Int 2017; 100:113-121. [PMID: 28888431 DOI: 10.1016/j.foodres.2017.08.011] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2017] [Revised: 08/02/2017] [Accepted: 08/03/2017] [Indexed: 11/28/2022]
Abstract
Thermal pest control (TPC) is a technology that applies heated air in the vineyard to reduce pests. However, it can also alter grape anthocyanin synthesis in answer to temperature stress. The aim of this work was to determine the impact of TPC in 'Tannat' grape vineyards on wine quality. The major makers of quality considered in this study were the wine anthocyanin characterization by HPLC-PDA-MSn, beverage's sensory evaluation by descriptive analysis, and color parameters by instrumental analysis. A total of three experiments were performed in different harvesting years. In 2011/12 (Experiment I), four applications were performed from the flowering to fruiting. For the second experiment (2012/13), five applications were used only during fruiting. TPC treatment performed in 2013/14 (Experiment III) had a total of 19 applications from the flowering to harvesting. In the first experiment, TPC had increased wine pigments, color, and sensorial descriptors for visual (translucence) and gustatory (woody and body) perceptions. However, in the second experiment none of the evaluated wine quality parameters was affected by TPC (p≤0.05). In the last and longest experiment (19 applications), TPC has significantly increased some wine pigments content. Nonetheless, wine sensorial parameters were not affected. Since the climate was different among the years, it seems that TPC effect does not depend on the applications number and vegetable cycle period only, but also it can be affected by the weather conditions in which the vine is being cultivated. However, when TPC treatment has resulted in the greatest anthocyanin increment (Experiment I) some wine sensory descriptors were also improved.
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Affiliation(s)
- Taísa Ceratti Treptow
- Federal University of Santa Maria, Food Technology and Science Department, 42 Building, 97119-900 Santa Maria, RS, Brazil.
| | - Carine Gláucia Comarella
- Federal University of Santa Maria, Food Technology and Science Department, 42 Building, 97119-900 Santa Maria, RS, Brazil
| | - Fernanda Wouters Franco
- Federal University of Santa Maria, Food Technology and Science Department, 42 Building, 97119-900 Santa Maria, RS, Brazil
| | - Eliseu Rodrigues
- Federal University of Rio Grande do Sul, Institute of Science and Food Technology, 43.212 Building, 91501970 Porto Alegre, RS, Brazil
| | | | - Vivian Caetano Bochi
- Federal University of Santa Maria, Food Technology and Science Department, 42 Building, 97119-900 Santa Maria, RS, Brazil; Federal University of Health Science from Porto Alegre, UFCSPA, Nutrition Department, 90050-170 Porto Alegre, RS, Brazil.
| | - Cláudia Kaehler Sautter
- Federal University of Santa Maria, Food Technology and Science Department, 42 Building, 97119-900 Santa Maria, RS, Brazil.
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34
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Quaglieri C, Jourdes M, Waffo-Teguo P, Teissedre PL. Updated knowledge about pyranoanthocyanins: Impact of oxygen on their contents, and contribution in the winemaking process to overall wine color. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.07.005] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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35
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ARCANJO NMDO, NERI-NUMA IA, BEZERRA TKA, SILVA FLHD, PASTORE GM, MADRUGA MS. Quality evaluation of red wines produced from the Isabella and Ives cultivar (Vitis labrusca): physicochemical parameters, phenolic composition and antioxidant activity. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.16516] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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36
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Dispersive Liquid-Liquid Microextraction Method for HPLC Determination of Phenolic Compounds in Wine. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-016-0781-2] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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37
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Cabrera-Bañegil M, Hurtado-Sánchez MDC, Galeano-Díaz T, Durán-Merás I. Front-face fluorescence spectroscopy combined with second-order multivariate algorithms for the quantification of polyphenols in red wine samples. Food Chem 2016; 220:168-176. [PMID: 27855885 DOI: 10.1016/j.foodchem.2016.09.152] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2016] [Revised: 09/19/2016] [Accepted: 09/24/2016] [Indexed: 12/19/2022]
Abstract
The potential of front-face fluorescence spectroscopy combined with second-order chemometric methods was investigated for the quantification of the main polyphenols present in wine samples. Parallel factor analysis (PARAFAC) and unfolded-partial least squares coupled to residual bilinearization (U-PLS/RBL) were assessed for the quantification of catechin, epicatechin, quercetin, resveratrol, caffeic acid, gallic acid, p-coumaric acid, and vanillic acid in red wines. Excitation-emission matrices of different red wine samples, without pretreatment, were obtained in front-face mode, recording emission between 290 and 450 nm, exciting between 240 and 290 nm, for the analysis of epicatechin, catechin, caffeic acid, gallic acid, and vanillic acid; and excitation and emission between 300-360 and 330-400nm, respectively, for the analysis of resveratrol. U-PLS/RBL algorithm provided the best results and this methodology was validated by an optimized liquid chromatographic coupled to diode array and fluorimetric detectors procedure, obtaining a very good correlation for vanillic acid, caffeic acid, epicatechin and resveratrol.
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Affiliation(s)
- Manuel Cabrera-Bañegil
- Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta de Extremadura, Avda. Adolfo Suárez S/N, 06007 Badajoz, Spain
| | | | - Teresa Galeano-Díaz
- Department of Analytical Chemistry and Research Institute on Water, Climate Change and Sustainability (IACYS), University of Extremadura, 06006 Badajoz, Spain
| | - Isabel Durán-Merás
- Department of Analytical Chemistry and Research Institute on Water, Climate Change and Sustainability (IACYS), University of Extremadura, 06006 Badajoz, Spain.
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38
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The impact of some wine-making practices on the quality of Vranec red wines from Macedonia produced by the newly-selected local strain “F-78”. Food Chem 2016; 194:1123-31. [DOI: 10.1016/j.foodchem.2015.08.088] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2015] [Revised: 08/18/2015] [Accepted: 08/20/2015] [Indexed: 11/20/2022]
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39
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Li J, Jia S, Yoon SJ, Lee SJ, Kwon SW, Lee J. Ion-pair dispersive liquid–liquid microextraction solidification of floating organic droplets method for the rapid and sensitive detection of phenolic acids in wine samples using liquid chromatography combined with a core–shell particle column. J Food Compost Anal 2016. [DOI: 10.1016/j.jfca.2015.09.016] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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40
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Differentiation of wines with the use of combined data of UV–visible spectra and color characteristics. J Food Compost Anal 2016. [DOI: 10.1016/j.jfca.2015.09.018] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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41
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Liang Han F, Li Z, Xu Y. Contribution of Monomeric Anthocyanins to the Color of Young Red Wine: Statistical and Experimental Approaches. J Food Sci 2015; 80:C2751-8. [DOI: 10.1111/1750-3841.13155] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2015] [Accepted: 10/16/2015] [Indexed: 11/30/2022]
Affiliation(s)
- Fu Liang Han
- College of Enology; Northwest A&F Univ; Yangling Shaanxi 712100 China
| | - Zheng Li
- Food Science and Human Nutrition Dept., Inst. of Agricultural and Food Sciences; Univ. of Florida; Gainesville Fla. 32611 U.S.A
| | - Yan Xu
- Center for Brewing Science and Enzyme Biotechnology, School of Biotechnology; Jiangnan Univ; Wuxi Jiangsu 214122 China
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Ivanova-Petropulos V, Balabanova B, Mitrev S, Nedelkovski D, Dimovska V, Gulaboski R. Optimization and Validation of a Microwave Digestion Method for Multi-element Characterization of Vranec Wines. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0173-z] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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