1
|
Chemical and Sensory Characteristics of Different Red Grapes Grown in Xinjiang, China: Insights into Wines Composition. FERMENTATION 2022. [DOI: 10.3390/fermentation8120689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022] Open
Abstract
Globally, the red wine market experienced a rapid growth in the last decade, due to the superior colour, taste, and nutritional quality. The red grapes used for vinification have individual characteristics varying within the regional environment. In this study, the quality of seven grape cultivars, including Marselan, Yan 73, Muscat Hamburg, Kadarka, Merlot, Cabernet Sauvignon, and Crimpose, and their corresponding wines, were investigated based on high-performance liquid chromatography and headspace solid-phase microextraction coupled to gas chromatography–mass spectrometry. These techniques were performed to analyze the chemical compositions and volatile compounds of the tested samples, respectively. The results showed that tartaric acid (29.96% to 73.45%) and rutin (12.53% to 56.54%) were the dominant organic acid and phenolic compounds in grapes, respectively. Higher concentrations of organic acids and phenolic compounds, and the types of volatile compounds, were observed to be highest in the Cabernet Sauvignon grape. The antioxidant activity of wines ranged from 6.74 to 102.68 mmol TE/L, and Yan 73 wine had the highest antioxidant activity. A total of 69 volatile compounds consisting of 17 alcohols, 26 esters, 5 aldehydes, 9 acids, 7 ketones, and 5 other volatile compounds were identified in all tested wines, and 11 important aroma active substances (odor activity value > 1) were selected, consisting of β-ionone, phenethyl acetate, geranyl acetate, ethyl 9-decenoate, ethyl caprate, ethyl pelargonate, decanal, ethyl caprylate, 6-methyl-5-hepten-2-one, methyl 2-hexenoate, and ethyl hexanoate, which endow wines with a unique aroma. This work clearly describes the chemical and sensory characteristics of seven red grape cultivars in Xinjiang of China and provides diversity options for cultivars for winemaking.
Collapse
|
2
|
Untargeted metabolomic analysis by ultra-high-resolution mass spectrometry for the profiling of new Italian wine varieties. Anal Bioanal Chem 2022; 414:7805-7812. [PMID: 36121471 DOI: 10.1007/s00216-022-04314-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 08/23/2022] [Accepted: 08/31/2022] [Indexed: 11/01/2022]
Abstract
The chemical composition of wine samples comprises numerous bioactive compounds responsible for unique flavor and health-promoting properties. Thus, it's important to have a complete overview of the metabolic profile of new wine products in order to obtain peculiar information in terms of their phytochemical composition, quality, and traceability. To achieve this aim, in this work, a mass spectrometry-based phytochemical screening was performed on seven new wine products from Villa D'Agri in the Basilicata region (Italy), i.e., Aglianico Bianco, Plavina, Guisana, Giosana, Malvasia ad acino piccolo, Colata Murro and Santa Sofia. Ultra-high-resolution mass spectrometry data were processed into absorption mode FT-ICR mass spectra, in order to remove artifacts and achieve a higher resolution and lower levels of noise. Accurate mass-to-charge ratio (m/z) values were converted into putative elemental formulas. Therefore, 2D van Krevelen diagrams were used as a tool to obtain molecular formula maps useful to perform a rapid and more comprehensive analysis of the wine sample metabolome. The presence of important metabolite classes, i.e., fatty acid derivatives, amino acids and peptides, carbohydrates and phenolic derivatives, was assessed. Moreover, the comparison of obtained metabolomic maps revealed some differences among profiles, suggesting their employment as metabolic fingerprints. This study shed some light on the metabolic composition of seven new Italian wine varieties, improving their value in terms of related bioactive compound content. Moreover, different metabolomic fingerprints were obtained for each of them, suggesting the use of molecular maps as innovative tool to ascertain their unique metabolic profile.
Collapse
|
3
|
Kim Y, Seo C, Lee H, Ji M, Oh S, Choi B, Kim D, Park K, Park J, Paik M. Method development of phenolic acid profiling analysis as
tert‐
butyldimethylsilyl derivative by gas chromatography‐tandem mass spectrometry. B KOREAN CHEM SOC 2021. [DOI: 10.1002/bkcs.12423] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Youngbae Kim
- College of Pharmacy Sunchon National University Suncheon Republic of Korea
| | - Chan Seo
- College of Pharmacy Sunchon National University Suncheon Republic of Korea
| | - Hyeon‐Seong Lee
- College of Pharmacy Sunchon National University Suncheon Republic of Korea
- Natural Product Informatics Research Center Gangneung Institute of Natural Products, Korea Institute of Science and Technology Gangwon‐do Republic of Korea
| | - Moongi Ji
- College of Pharmacy Sunchon National University Suncheon Republic of Korea
| | - Songjin Oh
- College of Pharmacy Sunchon National University Suncheon Republic of Korea
| | - Byeong‐Chan Choi
- College of Pharmacy Sunchon National University Suncheon Republic of Korea
| | - Doo‐Young Kim
- College of Pharmacy Sunchon National University Suncheon Republic of Korea
| | - Kyung‐Wuk Park
- Suncheon Research Center for Natural Medicines Suncheon South Korea
| | - Junseong Park
- Department of Engineering Chemistry College of Engineering, Chungbuk National University Republic of Korea
| | - Man‐Jeong Paik
- College of Pharmacy Sunchon National University Suncheon Republic of Korea
| |
Collapse
|
4
|
Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review. Molecules 2021; 26:molecules26030718. [PMID: 33573150 PMCID: PMC7866523 DOI: 10.3390/molecules26030718] [Citation(s) in RCA: 87] [Impact Index Per Article: 29.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Revised: 01/26/2021] [Accepted: 01/26/2021] [Indexed: 11/17/2022] Open
Abstract
Wine is one of the most consumed beverages around the world. It is composed of alcohols, sugars, acids, minerals, proteins and other compounds, such as organic acids and volatile and phenolic compounds (also called polyphenols). Polyphenols have been shown to be highly related to both (i) wine quality (color, flavor, and taste) and (ii) health-promoting properties (antioxidant and cardioprotective among others). Polyphenols can be grouped into two big families: (i) Flavonoids, including anthocyanidins, flavonols, flavanols, hydrolysable and condensed tannins, flavanones, flavones and chalcones; and (ii) Non-flavonoids, including hydroxycinnamic acids, hydroxybenzoic acids, stilbenes, tyrosol and hydroxytyrosol. Each group affects in some way the different properties of wine to a greater or a lesser extent. For that reason, the phenolic composition can be managed to obtain singular wines with specific, desirable characteristics. The current review presents a summary of the ways in which the phenolic composition of wine can be modulated, including (a) invariable factors such as variety, field management or climatic conditions; (b) pre-fermentative strategies such as maceration, thermovinification and pulsed electric field; (c) fermentative strategies such as the use of different yeasts and bacteria; and (d) post-fermentative strategies such as maceration, fining agents and aging. Finally, the different extraction methods and analytical techniques used for polyphenol detection and quantification have been also reviewed.
Collapse
|
5
|
Radonjić S, Maraš V, Raičević J, Košmerl T. Wine or Beer? Comparison, Changes and Improvement of Polyphenolic Compounds during Technological Phases. Molecules 2020; 25:E4960. [PMID: 33120907 PMCID: PMC7663142 DOI: 10.3390/molecules25214960] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 10/16/2020] [Accepted: 10/21/2020] [Indexed: 12/12/2022] Open
Abstract
Wine and beer are nowadays the most popular alcoholic beverages, and the benefits of their moderate consumption have been extensively supported by the scientific community. The main source of wine and beer's antioxidant behavior are the phenolic substances. Phenolic compounds in wine and beer also influence final product quality, in terms of color, flavor, fragrance, stability, and clarity. Change in the quantity and quality of phenolic compounds in wine and beer depends on many parameters, beginning with the used raw material, its place of origin, environmental growing conditions, and on all the applied technological processes and the storage of the final product. This review represents current knowledge of phenolic compounds, comparing qualitative and quantitative profiles in wine and beer, changes of these compounds through all phases of wine and beer production are discussed, as well as the possibilities for increasing their content. Analytical methods and their importance for phenolic compound determination have also been pointed out. The observed data showed wine as the beverage with a more potent biological activity, due to a higher content of phenolic compounds. However, both of them contain, partly similar and different, phenolic compounds, and recommendations have to consider the drinking pattern, consumed quantity, and individual preferences. Furthermore, novel technologies have been developing rapidly in order to improve the polyphenolic content and antioxidant activity of these two beverages, particularly in the brewing industry.
Collapse
Affiliation(s)
- Sanja Radonjić
- “13. Jul Plantaže” a.d., Research and Development Sector, Put Radomira Ivanovića 2, 81000 Podgorica, Montenegro; (V.M.); (J.R.)
| | - Vesna Maraš
- “13. Jul Plantaže” a.d., Research and Development Sector, Put Radomira Ivanovića 2, 81000 Podgorica, Montenegro; (V.M.); (J.R.)
| | - Jovana Raičević
- “13. Jul Plantaže” a.d., Research and Development Sector, Put Radomira Ivanovića 2, 81000 Podgorica, Montenegro; (V.M.); (J.R.)
| | - Tatjana Košmerl
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia;
| |
Collapse
|
6
|
Wine's Phenolic Compounds and Health: A Pythagorean View. Molecules 2020; 25:molecules25184105. [PMID: 32911765 PMCID: PMC7570485 DOI: 10.3390/molecules25184105] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 09/02/2020] [Accepted: 09/05/2020] [Indexed: 12/22/2022] Open
Abstract
In support of the J curve that describes the association between wine consumption and all-cause mortality, researchers and the lay press often advocate the health benefits of (poly)phenol consumption via red wine intake and cite the vast amount of in vitro literature that would corroborate the hypothesis. Other researchers dismiss such evidence and call for total abstention. In this review, we take a skeptical, Pythagorean stance and we critically try to move the debate forward by pointing the readers to the many pitfalls of red wine (poly)phenol research, which we arbitrarily treat as if they were pharmacological agents. We conclude that, after 30 years of dedicated research and despite the considerable expenditure, we still lack solid, "pharmacological", human evidence to confirm wine (poly)phenols' biological actions. Future research will eventually clarify their activities and will back the current recommendations of responsibly drinking moderate amounts of wine with meals.
Collapse
|
7
|
Development and validation of an HPTLC–DPPH assay and its application to the analysis of honey. JPC-J PLANAR CHROMAT 2020. [DOI: 10.1007/s00764-020-00033-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
|
8
|
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.
Collapse
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.)
| |
Collapse
|
9
|
Jamir L, Kumar V, Gat Y, Kumar A, Kaur S. Wine: a potential source of antimicrobial compounds. ACTA ACUST UNITED AC 2019. [DOI: 10.1080/09571264.2019.1652151] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Lemnaro Jamir
- School of Biotechnology and Biosciences, Lovely Professional University, Phagwara, Punjab, India
| | - Vikas Kumar
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Yogesh Gat
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Ashwani Kumar
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Sawinder Kaur
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| |
Collapse
|
10
|
Li Q, Chang X, Guo R, Wang Q, Guo X. Dynamic effects of fermentation on phytochemical composition and antioxidant properties of wampee ( Clausena lansium (Lour.) Skeel) leaves. Food Sci Nutr 2019; 7:76-85. [PMID: 30680161 PMCID: PMC6341146 DOI: 10.1002/fsn3.795] [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: 05/31/2018] [Revised: 08/01/2018] [Accepted: 08/05/2018] [Indexed: 01/22/2023] Open
Abstract
Variations in the phytochemical composition and antioxidant properties were studied in the wine of wampee leaves obtained at different stages of fermentation process. The highest concentrations of total phenolic and flavonoid contents were attained at Day 12 and Day 21 of fermentation, respectively. In addition, five phytochemical compounds including vanillic acid, p-coumaric acid, rutin, ferulic acid, and 7-hydroxycoumarin were identified and quantified by HPLC in fermented wampee products. The strongest antioxidant activity in wine was monitored on Day 12. Furthermore, total antioxidant activity was significantly correlated with vanillic acid, p-coumaric acid, ferulic acid, and 7-hydroxycoumarin compared with rutin. The obtained results suggested that 12-day fermentation could be an optimal process for excavation of applying wampee leaves into food and wine industries.
Collapse
Affiliation(s)
- Quan Li
- School of Food Science and EngineeringSouth China University of TechnologyGuangzhouChina
| | - Xiaoxiao Chang
- Institute of Fruit Tree ResearchGuangdong Academy of Agricultural SciencesGuangzhouChina
| | - Ruixue Guo
- School of Food Science and EngineeringSouth China University of TechnologyGuangzhouChina
| | - Qijun Wang
- School of Food Science and EngineeringSouth China University of TechnologyGuangzhouChina
| | - Xinbo Guo
- School of Food Science and EngineeringSouth China University of TechnologyGuangzhouChina
| |
Collapse
|
11
|
Mitar I, Ljubenkov I, Rohtek N, Prkić A, Anđelić I, Vuletić N. The Content of Biogenic Amines in Croatian Wines of Different Geographical Origins. Molecules 2018; 23:molecules23102570. [PMID: 30304777 PMCID: PMC6222796 DOI: 10.3390/molecules23102570] [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: 09/06/2018] [Revised: 09/26/2018] [Accepted: 10/07/2018] [Indexed: 12/04/2022] Open
Abstract
Samples of white and red wines produced in two different wine-growing regions, coastal (Dalmatia) and continental (Hrvatsko zagorje) of Croatia, were analysed for biogenic amines content. Biogenic amines content was determined, and its concentration levels were associated with the geographical origin of the wine. Due to its high sensitivity, HPLC method with ultraviolet detector was used, including the derivatisation step with dansyl chloride. The method was applied to detect and quantify 11 biogenic amines in 48 red and white wines. It was found that both Dalmatian red and white wines are characterised by tryptamine (0.23–1.22 mg L−1), putrescine (0.41–7.5 mg L−1) and ethanolamine (2.87–24.32 mg L−1). White wines from the Hrvatsko zagorje region are characterised by content of isopentylamine (0.31–1.47 mg L−1), putrescine (0.27–1.49 mg L−1) and ethanolamine (3.80–17.96 mg L−1). In contrast to white wines from the Hrvatsko zagorje region, in the red wines, all biogenic amines except ethylamine, were found and equally presented.
Collapse
Affiliation(s)
- Ivana Mitar
- Department of Chemistry, Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia.
| | - Ivica Ljubenkov
- Department of Chemistry, Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia.
| | - Nikolina Rohtek
- University Department for Forensic Sciences, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia.
| | - Ante Prkić
- Department of Analytical Chemistry, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21000 Split, Croatia.
| | - Ivana Anđelić
- Department of Chemistry, Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia.
| | - Nenad Vuletić
- Department of Chemistry, Faculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, Croatia.
| |
Collapse
|
12
|
Sherma J, Rabel F. A review of thin layer chromatography methods for determination of authenticity of foods and dietary supplements. J LIQ CHROMATOGR R T 2018. [DOI: 10.1080/10826076.2018.1505637] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Joseph Sherma
- Department of Chemistry, Lafayette College, Easton, PA, USA
| | | |
Collapse
|
13
|
Quality Evaluation of the Traditional Medicine Majun Mupakhi ELA via Chromatographic Fingerprinting Coupled with UHPLC-DAD-Quadrupole-Orbitrap-MS and the Antioxidant Activity In Vitro. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2018; 2018:1035809. [PMID: 29692853 PMCID: PMC5859799 DOI: 10.1155/2018/1035809] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/03/2017] [Accepted: 01/29/2018] [Indexed: 01/07/2023]
Abstract
By merging a high-performance liquid chromatography diode array detector (HPLC-DAD) method with high-performance thin-layer chromatography (HPTLC), an assay was developed for chemical fingerprinting and quantitative analysis of traditional medicine Majun Mupakhi ELA (MME), and constituent compounds were identified using HPLC coupled with UHPLC-DAD-Quadrupole-Orbitrap-MS method. In addition, the antioxidant capacity of MME was assessed based on the ability of components to scavenge radicals using in vitro method. Using a HPLC-DAD method with HPTLC easily validated the chemical fingerprinting results and quantified three characteristic components, namely, gallic acid (1), daidzein (2), and icariin (3), in commercial MMEs. The three compounds presented excellent regression values (R2 = 0.9999) in the ranges of the test and the method recovery was in the range from 100.49% to 100.68%. The fingerprints had 27 common characteristic peaks, of which 13 were verified by rapid UHPLC-DAD-Q-Orbitrap-MS analysis. In vitro antioxidant assays rapidly assessed and contrasted antioxidant activity or the free radical scavenging activity of the main polyphenolic classes in MMEs, and the antioxidant capacity was mostly affected by the presence of gallic acid. Thus, this study establishes a powerful and meaningful approach for MME quality control and for assessing in vitro antioxidant activity.
Collapse
|
14
|
Lagunes I, Vázquez-Ortega F, Trigos Á. Singlet Oxygen Detection Using Red Wine Extracts as Photosensitizers. J Food Sci 2017; 82:2051-2055. [DOI: 10.1111/1750-3841.13815] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2016] [Revised: 06/12/2017] [Accepted: 06/16/2017] [Indexed: 01/01/2023]
Affiliation(s)
- Irene Lagunes
- Doctorado en Ciencias Biomédicas; Universidad Veracruzana; Av. Luis Castelazo Ayala s/n, Col. Industrial Ánimas C.P. 91190 Xalapa Veracruz México
| | - Fernanda Vázquez-Ortega
- Laboratorio de Alta Tecnología de Xalapa (LATEX), Calle Médicos 5; Col. Unidad del Bosque; C.P. 91010 Xalapa Veracruz México
| | - Ángel Trigos
- Laboratorio de Alta Tecnología de Xalapa (LATEX), Calle Médicos 5; Col. Unidad del Bosque; C.P. 91010 Xalapa Veracruz México
- Instituto de Ciencias Básicas, Universidad Veracruzana, Av. Luis Castelazo Ayala s/n; Col. Industrial Ánimas; C.P. 91190 Xalapa Veracruz México
| |
Collapse
|
15
|
Hosu A, Cimpoiu C. Thin-layer chromatography applied in quality assessment of beverages derived from fruits. J LIQ CHROMATOGR R T 2017. [DOI: 10.1080/10826076.2017.1298025] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Anamaria Hosu
- Faculty of Chemistry and Chemical Engineering, Babes-Bolyai University, Cluj-Napoca, Romania
| | - Claudia Cimpoiu
- Faculty of Chemistry and Chemical Engineering, Babes-Bolyai University, Cluj-Napoca, Romania
| |
Collapse
|
16
|
Salucci S, Burattini S, Giordano FM, Lucarini S, Diamantini G, Falcieri E. Further Highlighting on the Prevention of Oxidative Damage by Polyphenol-Rich Wine Extracts. J Med Food 2017; 20:410-419. [DOI: 10.1089/jmf.2016.0153] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Affiliation(s)
- Sara Salucci
- Department of Biomolecular Sciences, University of Urbino Carlo Bo, Urbino, Italy
| | - Sabrina Burattini
- Department of Biomolecular Sciences, University of Urbino Carlo Bo, Urbino, Italy
| | | | - Simone Lucarini
- Department of Biomolecular Sciences, University of Urbino Carlo Bo, Urbino, Italy
| | - Giuseppe Diamantini
- Department of Biomolecular Sciences, University of Urbino Carlo Bo, Urbino, Italy
| | - Elisabetta Falcieri
- Department of Biomolecular Sciences, University of Urbino Carlo Bo, Urbino, Italy
| |
Collapse
|
17
|
Agatonovic-Kustrin S, Morton DW, Ristivojević P. Assessment of antioxidant activity in Victorian marine algal extracts using high performance thin-layer chromatography and multivariate analysis. J Chromatogr A 2016; 1468:228-235. [PMID: 27670751 DOI: 10.1016/j.chroma.2016.09.041] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2016] [Revised: 09/17/2016] [Accepted: 09/20/2016] [Indexed: 02/01/2023]
Abstract
The aim of this study was to develop and validate a rapid and simple high performance thin layer chromatographic (HPTLC) method to screen for antioxidant activity in algal samples. 16 algal species were collected from local Victorian beaches. Fucoxanthin, one of the most abundant marine carotenoids was quantified directly from the HPTLC plates before derivatization, while derivatization either with 2,2-diphenyl-1-picrylhydrazyl (DPPH) or ferric chloride (FeCl3) was used to analyze antioxidants in marine algae, based on their ability to scavenge non biological stable free radical (DPPH) or to chelate iron ions. Principal component analysis of obtained HPTLC fingerprints has classified algae species into 5 groups according to their chemical/antioxidant profiles. The investigated brown algae samples were found to be rich in non-and moderate-polar compounds and phenolic compounds with antioxidant activity. Most of the phenolic iron chelators also have shown free radical scavenging activity. Strong positive and significant correlations between total phenolic content and DPPH radical scavenging activity showed that, phenolic compounds, including flavonoids are the main contributors of antioxidant activity in these species. The results suggest that certain brown algae possess significantly higher antioxidant potential when compared to red or green algae and could be considered for future applications in medicine, dietary supplements, cosmetics or food industries. Cystophora monilifera extract was found to have the highest antioxidant concentration, followed by Zonaria angustata, Cystophora pectinate, Codium fragile, and Cystophora pectinata. Fucoxanthin was found mainly in the brown algae species. The proposed methods provide an edge in terms of screening for antioxidants and quantification of antioxidant constituents in complex mixtures. The current application also demonstrates flexibility and versatility of a standard HPTLC system in the drug discovery. Proposed methods could be used for the bioassay-guided isolation of unknown natural antioxidants and subsequent identification if combined with spectroscopic identification.
Collapse
Affiliation(s)
- Snezana Agatonovic-Kustrin
- Faculty of Pharmacy, Universiti Teknologi MARA, Puncak Alam Campus, Bandar Puncak Alam, Selangor, 42300, Malaysia
| | - David W Morton
- School of Pharmacy and Applied Science, La Trobe Institute for Molecular Sciences, La Trobe University, Edwards Rd, Bendigo, 3550, Australia.
| | - Petar Ristivojević
- Innovation Center of the Faculty of Chemistry Ltd, Studentski trg 12-16, 11000 Belgrade, Serbia
| |
Collapse
|
18
|
|
19
|
Ferreira MRA, Fernandes MTM, da Silva WAV, Bezerra ICF, de Souza TP, Pimentel MF, Soares LAL. Chromatographic and Spectrophotometric Analysis of Phenolic Compounds from Fruits of Libidibia ferrea Martius. Pharmacogn Mag 2016; 12:S285-91. [PMID: 27279721 PMCID: PMC4883093 DOI: 10.4103/0973-1296.182165] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2015] [Revised: 09/28/2015] [Indexed: 11/04/2022] Open
Abstract
BACKGROUND Libidibia ferrea (Mart. ex Tul.) L.P. Queiroz (Fabaceae) is a tree which is native to Brazil, widely known as "Jucá," where its herbal derivatives are used in folk medicine with several therapeutic properties. The constituents, which have already been described in the fruit, are mainly hydrolysable tannins (gallic acid [GA] and ellagic acid [EA]). OBJECTIVE The aim of this study was to investigate the phenolic variability in the fruit of L. ferrea by ultraviolet/visible (UV/VIS) and chromatographic methods (high-performance liquid chromatography [HPLC]/high-performance thin layer chromatography [HPTLC]). MATERIALS AND METHODS Several samples were collected from different regions of Brazil and the qualitative (fingerprints by HPTLC and HPLC) and quantitative analysis (UV/VIS and HPLC) of polyphenols were performed. RESULTS The HPTLC and HPLC profiles allowed separation and identification of both major analytical markers: EA and GA. The chemical profiles were similar in a number of spots or peaks for the samples, but some differences could be observed in the intensity or area of the analytical markers for HPTLC or HPLC, respectively. Regarding the quantitative analysis, the polyphenolic content by UV/VIS ranged from 13.99 to 37.86 g% expressed as GA or from 10.75 to 29.09 g% expressed as EA. The contents of EA and GA by liquid chromatography-reversed phase (LC-RP) method ranged from 0.57 to 2.68 g% and from 0.54 to 3.23 g%, respectively. CONCLUSION The chemical profiles obtained by HPTLC or HPLC, as well as the quantitative analysis by spectrophotometry or LC-RP method, were suitable for discrimination of each herbal sample and can be used as tools for the comparative analysis of the fruits from L. ferrea. SUMMARY The polyphenols of fruits of Libidibia ferrea can be quantified by UV/VIS and HPLCThe HPLC method was able to detect the gallic and ellagic acids in several samples of fruits of Libidibia ferreaThe phenolic profiles of fruits from Libidibia ferrea by HPTLC and HPLC were reproductible. Abbreviations used: HPTLC: high performance thin layer chromatography, HPLC: high performance liquid chromatography, UV-Vis: spectrophotometry.
Collapse
Affiliation(s)
- Magda R A Ferreira
- Department of Pharmaceutical Sciences, Laboratory of Pharmacognosy, Federal University of Pernambuco, Recife, PE, Brazil; Postgraduate Program in Pharmaceutical Sciences, Federal University of Pernambuco, Recife, PE, Brazil
| | - Mônica T M Fernandes
- Department of Pharmaceutical Sciences, Laboratory of Pharmacognosy, Federal University of Pernambuco, Recife, PE, Brazil
| | - Wliana A V da Silva
- Department of Pharmaceutical Sciences, Laboratory of Pharmacognosy, Federal University of Pernambuco, Recife, PE, Brazil
| | - Isabelle C F Bezerra
- Department of Pharmaceutical Sciences, Laboratory of Pharmacognosy, Federal University of Pernambuco, Recife, PE, Brazil; Postgraduate Program in Therapeutic Innovation, Federal University of Pernambuco, Recife, PE, Brazil
| | - Tatiane P de Souza
- Department of Drugs and Foods, Faculty of Pharmaceutical Sciences, Federal University of Amazonas, Manaus, AM, Brazil
| | - Maria F Pimentel
- Department of Chemical Engineering, Federal University of Pernambuco, Recife, PE, Brazil
| | - Luiz A L Soares
- Department of Pharmaceutical Sciences, Laboratory of Pharmacognosy, Federal University of Pernambuco, Recife, PE, Brazil; Postgraduate Program in Pharmaceutical Sciences, Federal University of Pernambuco, Recife, PE, Brazil; Postgraduate Program in Therapeutic Innovation, Federal University of Pernambuco, Recife, PE, Brazil
| |
Collapse
|
20
|
Agatonovic-Kustrin S, Morton DW, Yusof AP. Development and validation of a simple high performance thin layer chromatography method combined with direct 1,1-diphenyl-2-picrylhydrazyl assay to quantify free radical scavenging activity in wine. Food Chem 2016; 197:285-90. [DOI: 10.1016/j.foodchem.2015.10.128] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2015] [Revised: 10/20/2015] [Accepted: 10/24/2015] [Indexed: 11/16/2022]
|
21
|
Coadministration of Resveratrol and Rice Oil Mitigates Nociception and Oxidative State in a Mouse Fibromyalgia-Like Model. PAIN RESEARCH AND TREATMENT 2016; 2016:3191638. [PMID: 27069683 PMCID: PMC4812475 DOI: 10.1155/2016/3191638] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/03/2015] [Revised: 01/31/2016] [Accepted: 02/16/2016] [Indexed: 12/30/2022]
Abstract
The mechanism underlying pain symptoms in fibromyalgia (FM) is not fully understood. Oxidative stress has emerged as pathophysiological event occurring during the development of the disease. The present study aimed at investigating the efficacy of resveratrol associated with rice bran oil on fibromyalgia-like mice model. Subcutaneous injection of reserpine (0.25 mg/Kg) during 3 days produced fibromyalgia-like symptoms. Resveratrol and/or rice oil or pregabalin were administered through oral route in therapeutic (single dose) and preventive (four doses) schemes. In both schemes, treatment with resveratrol associated with rice bran oil and pregabalin significantly reduced mechanical allodynia and thermal hyperalgesia in animals. The preventive scheme displayed antidepressant effect which was demonstrated by the forced swimming test as well as reduced reactive species in the cerebrospinal fluid of reserpinized animals. Taken together, our data provide evidences that the intake of resveratrol associated with rice bran oil plays antinociceptive and antidepressant actions probably through reducing reactive species and suggests the involvement of oxidative stress in this model of FM as possible underlying mechanism of pathogenesis of the disease.
Collapse
|
22
|
Affiliation(s)
- Anamaria Hosu
- Faculty of Chemistry and Chemical Engineering, “Babeş-Bolyai” University, Cluj-Napoca, Romania
| | - Claudia Cimpoiu
- Faculty of Chemistry and Chemical Engineering, “Babeş-Bolyai” University, Cluj-Napoca, Romania
| |
Collapse
|
23
|
The Antiinflammatory Potential of Flavonoids. ACTA ACUST UNITED AC 2016. [DOI: 10.1016/b978-0-444-63602-7.00003-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/01/2023]
|
24
|
Hermann DM, Zechariah A, Kaltwasser B, Bosche B, Caglayan AB, Kilic E, Doeppner TR. Sustained neurological recovery induced by resveratrol is associated with angioneurogenesis rather than neuroprotection after focal cerebral ischemia. Neurobiol Dis 2015; 83:16-25. [PMID: 26316359 DOI: 10.1016/j.nbd.2015.08.018] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2015] [Revised: 08/01/2015] [Accepted: 08/19/2015] [Indexed: 01/01/2023] Open
Abstract
According to the French paradox, red wine consumption reduces the incidence of vascular diseases even in the presence of highly saturated fatty acid intake. This phenomenon is widely attributed to the phytoalexin resveratrol, a red wine ingredient. Experimental studies suggesting that resveratrol has neuroprotective properties mostly used prophylactic delivery strategies associated with short observation periods. These studies did not allow conclusions to be made about resveratrol's therapeutic efficacy post-stroke. Herein, we systematically analyzed effects of prophylactic, acute and post-acute delivery of resveratrol (50mg/kg) on neurological recovery, tissue survival, and angioneurogenesis after focal cerebral ischemia induced by intraluminal middle cerebral artery occlusion in mice. Over an observation period of four weeks, only prolonged post-acute resveratrol delivery induced sustained neurological recovery as assessed by rota rod, tight rope and corner turn tests. Although prophylactic and acute resveratrol delivery reduced infarct volume and enhanced blood-brain-barrier integrity at 2 days post-ischemia by elevating resveratrol's downstream signal sirtuin-1, increasing cell survival signals (phosphorylated Akt, heme oxygenase-1, Bcl-2) and decreasing cell death signals (Bax, activated caspase-3), a sustained reduction of infarct size on day 28 was not observed in any of the three experimental conditions. Instead, enhanced angiogenesis and neurogenesis were noted in animals receiving post-acute resveratrol delivery, which were associated with elevated concentrations of GDNF and VEGF in the brain. Thus, sustained neurological recovery induced by resveratrol depends on successful brain remodeling rather than structural neuroprotection. The recovery promoting effect of delayed resveratrol delivery opens promising perspectives for stroke therapy.
Collapse
Affiliation(s)
- Dirk M Hermann
- University of Duisburg-Essen Medical School, Department of Neurology, Essen, Germany
| | - Anil Zechariah
- University of Duisburg-Essen Medical School, Department of Neurology, Essen, Germany; Hotchkiss Brain Institute, Libin Cardiovascular Institute and the Department of Physiology & Pharmacology, University of Calgary, AB, Canada
| | - Britta Kaltwasser
- University of Duisburg-Essen Medical School, Department of Neurology, Essen, Germany
| | - Bert Bosche
- University of Duisburg-Essen Medical School, Department of Neurology, Essen, Germany; Division of Neurosurgery, St. Michael's Hospital, Keenan Research Center for Biomedical Science and the Li Ka Shing Knowledge Institute of St. Michael's Hospital, Department of Surgery, University of Toronto, Toronto, ON, Canada
| | - Ahmet B Caglayan
- Istanbul Medipol University, Regenerative and Restorative Medical Research Center, Istanbul, Turkey
| | - Ertugrul Kilic
- Istanbul Medipol University, Regenerative and Restorative Medical Research Center, Istanbul, Turkey
| | - Thorsten R Doeppner
- University of Duisburg-Essen Medical School, Department of Neurology, Essen, Germany; Istanbul Medipol University, Regenerative and Restorative Medical Research Center, Istanbul, Turkey.
| |
Collapse
|
25
|
Lotz A, Milz B, Spangenberg B. A New and Sensitive TLC Method to Measure Trans-Resveratrol in Red Wine. J LIQ CHROMATOGR R T 2015. [DOI: 10.1080/10826076.2015.1028288] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Andreas Lotz
- Institute of Process Engineering, University of Offenburg, Offenburg, Germany
| | - Barbara Milz
- Institute of Process Engineering, University of Offenburg, Offenburg, Germany
| | - Bernd Spangenberg
- Institute of Process Engineering, University of Offenburg, Offenburg, Germany
| |
Collapse
|