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Anaya JA, Lizama V, Alvarez I, García MJ. Impact of rutin and buckwheat (Fagopyrum esculentum) extract applications on the volatile and phenolic composition of wine. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Anaya JA, Lizama V, García MJ, Álvarez I. Applying rosemary extract and caffeic acid to modify the composition of Monastrell wines. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04005-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
AbstractThis work studies the effect of applying rosemary extract and caffeic acid on the polyphenolic and aromatic composition of Monastrell wines, as well as the influence of traditional winemaking or incorporating prefermentative maceration. For this purpose, three treatments were carried out in triplicate. In one of them, rosemary extract was applied on the clusters 10 days before harvest, caffeic acid was applied in the same way in another, and, finally, this acid was applied to grape before crushing. Each treatment was run by both traditional vinification and vinification with prefermentative maceration. After making wines, they were monitored for 12 months after fermentation. The application of rosemary extract, and that of caffeic acid but to a lesser extent, increased the color, the concentration of anthocyanins, and the percentage of polymerized anthocyanins, while prefermentation maceration gave rise to wines with a higher concentration of condensed tannins and polyphenols. Applying rosemary extract and caffeic acid in the vineyard also increased the concentration of esters and other compounds that favor wine aromatic quality, which was also enhanced by prefermentative maceration.
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Surface oxygen plasma modification of screen-printed carbon electrode for quantitative determination of sunset yellow and tartrazine in foods. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-021-03927-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Chiorcea-Paquim AM, Enache TA, De Souza Gil E, Oliveira-Brett AM. Natural phenolic antioxidants electrochemistry: Towards a new food science methodology. Compr Rev Food Sci Food Saf 2020; 19:1680-1726. [PMID: 33337087 DOI: 10.1111/1541-4337.12566] [Citation(s) in RCA: 89] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2019] [Revised: 03/26/2020] [Accepted: 03/31/2020] [Indexed: 11/27/2022]
Abstract
Natural phenolic compounds are abundant in the vegetable kingdom, occurring mainly as secondary metabolites in a wide variety of chemical structures. Around 10,000 different plant phenolic derivatives have been isolated and identified. This review provides an exhaustive overview concerning the electron transfer reactions in natural polyphenols, from the point of view of their in vitro antioxidant and/or pro-oxidant mode of action, as well as their identification in highly complex matrixes, for example, fruits, vegetables, wine, food supplements, relevant for food quality control, nutrition, and health research. The accurate assessment of polyphenols' redox behavior is essential, and the application of the electrochemical methods in routine quality control of natural products and foods, where the polyphenols antioxidant activity needs to be quantified in vitro, is of the utmost importance. The phenol moiety oxidation pathways and the effect of substituents and experimental conditions on their electrochemical behavior will be reviewed. The fundamental principles concerning the redox behavior of natural polyphenols, specifically flavonoids and other benzopyran derivatives, phenolic acids and ester derivatives, quinones, lignins, tannins, lignans, essential oils, stilbenes, curcuminoids, and chalcones, will be described. The final sections will focus on the electroanalysis of phenolic antioxidants in natural products and the electroanalytical evaluation of in vitro total antioxidant capacity.
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Affiliation(s)
| | - Teodor Adrian Enache
- CEMMPRE, Department of Chemistry, University of Coimbra, Coimbra, 3004-535, Portugal
| | - Eric De Souza Gil
- CEMMPRE, Department of Chemistry, University of Coimbra, Coimbra, 3004-535, Portugal.,Faculdade de Farmácia, Universidade Federal de Goiás, Setor Universitário, Goiânia, Goiás, Brasil
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Aleixandre-Tudo JL, Nieuwoudt H, Aleixandre JL, Du Toit WJ. Robust Ultraviolet-Visible (UV-Vis) Partial Least-Squares (PLS) Models for Tannin Quantification in Red Wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:1088-1098. [PMID: 25591104 DOI: 10.1021/jf503412t] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
The validation of ultraviolet-visible (UV-vis) spectroscopy combined with partial least-squares (PLS) regression to quantify red wine tannins is reported. The methylcellulose precipitable (MCP) tannin assay and the bovine serum albumin (BSA) tannin assay were used as reference methods. To take the high variability of wine tannins into account when the calibration models were built, a diverse data set was collected from samples of South African red wines that consisted of 18 different cultivars, from regions spanning the wine grape-growing areas of South Africa with their various sites, climates, and soils, ranging in vintage from 2000 to 2012. A total of 240 wine samples were analyzed, and these were divided into a calibration set (n = 120) and a validation set (n = 120) to evaluate the predictive ability of the models. To test the robustness of the PLS calibration models, the predictive ability of the classifying variables cultivar, vintage year, and experimental versus commercial wines was also tested. In general, the statistics obtained when BSA was used as a reference method were slightly better than those obtained with MCP. Despite this, the MCP tannin assay should also be considered as a valid reference method for developing PLS calibrations. The best calibration statistics for the prediction of new samples were coefficient of correlation (R2val) = 0.89, root mean standard error of prediction (RMSEP) = 0.16, and residual predictive deviation (RPD) = 3.49 for MCP and R2val = 0.93, RMSEP = 0.08, and RPD = 4.07 for BSA, when only the UV region (260-310 nm) was selected, which also led to a faster analysis time. In addition, a difference in the results obtained when the predictive ability of the classifying variables vintage, cultivar, or commercial versus experimental wines was studied suggests that tannin composition is highly affected by many factors. This study also discusses the correlations in tannin values between the methylcellulose and protein precipitation methods.
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Affiliation(s)
| | | | - José Luis Aleixandre
- Departamento de Tecnologı́a de Alimentos, Universidad Politećnica de Valencia , Camino de Vera s/n, 46022 Valencia, Spain
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Aleixandre-Tudó JL, Alvarez I, Lizama V, García MJ, Aleixandre JL, Du Toit WJ. Impact of caffeic acid addition on phenolic composition of tempranillo wines from different winemaking techniques. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:11900-11912. [PMID: 24070179 DOI: 10.1021/jf402713d] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The effect of prefermentative and postfermentative caffeic acid (CFA) addition, prefermentative cold maceration, and a simulation of the micro-oxygenation technique through acetaldehyde addition on the phenolic and color composition of Tempranillo wines was investigated. Cold soaking and dry ice addition were performed as prefermentative techniques. Wines were analyzed after the end of the malolactic fermentation and after 6 and 12 months' storage. The results showed an important effect in wines to which CFA had been added, suggesting intramolecular copigmentation reactions through direct interaction between anthocyanins and free phenolic acids, thereby increasing the acylated anthocyanin fraction with an increase in color stability. The higher concentration of total phenols and lower hue values in CFA-added wines also contributed to the stability of these compounds during storage. Prefermentative cold maceration was shown to be influenced by the vintage. Phenolic acids, the acylated anthocyanin fraction, and total phenolics showed higher values in CFA-added and acetaldehyde-added wines. No differences were found in color density between the control wines and both the prefermentative and postfermentative CFA-added wines. However, a higher anthocyanin polymeric fraction and higher acylated anthocyanins, phenolic acids, and total phenols were observed in the CFA-added wines. The implications of this for the color stability of Tempranillo are also discussed.
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Affiliation(s)
- José Luis Aleixandre-Tudó
- Departamento de Tecnologı́a de Alimentos, Universidad Politécnica de Valencia , Camino de Vera s/n, 46022 Valencia, Spain
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Sari P, Wijaya CH, Sajuthi D, Supratman U. Colour properties, stability, and free radical scavenging activity of jambolan (Syzygium cumini) fruit anthocyanins in a beverage model system: Natural and copigmented anthocyanins. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.12.025] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Aspée A, Alarcon E, Pino E, Gorelsky SI, Scaiano JC. Coumarin 314 Free Radical Cation: Formation, Properties, and Reactivity toward Phenolic Antioxidants. J Phys Chem A 2011; 116:199-206. [DOI: 10.1021/jp207100q] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Alexis Aspée
- Departamento de Ciencias del Ambiente, Facultad de Química y Biología, Universidad de Santiago de Chile, Av. Bernardo O'Higgins 3363, Casilla 40 Correo 33, Santiago, Chile
| | - Emilio Alarcon
- Department of Chemistry and Centre for Catalysis Research and Innovation, University of Ottawa, 10 Marie Curie, Ottawa, Ontario K1N6N5, Canada
| | - Eduardo Pino
- Departamento de Ciencias del Ambiente, Facultad de Química y Biología, Universidad de Santiago de Chile, Av. Bernardo O'Higgins 3363, Casilla 40 Correo 33, Santiago, Chile
| | - Serge I. Gorelsky
- Department of Chemistry and Centre for Catalysis Research and Innovation, University of Ottawa, 10 Marie Curie, Ottawa, Ontario K1N6N5, Canada
| | - Juan C. Scaiano
- Department of Chemistry and Centre for Catalysis Research and Innovation, University of Ottawa, 10 Marie Curie, Ottawa, Ontario K1N6N5, Canada
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Zare HR, Nasirizadeh N. A study of the electrochemical behavior of hematoxylin as an important bioactive flavonoid. Electrochim Acta 2011. [DOI: 10.1016/j.electacta.2011.02.026] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Geng CH, Lin M, Wang WY, Ye JN. Determination of active ingredients in hawthorn and hawthorn piece by capillary electrophoresis with electrochemical detection. JOURNAL OF ANALYTICAL CHEMISTRY 2011. [DOI: 10.1134/s1061934808010140] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Experimental and theoretical studies of electrochemical characteristics of 3,4-dihydroxyphenylacetic acid (DOPAC). Electrochim Acta 2009. [DOI: 10.1016/j.electacta.2009.04.012] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Gris E, Ferreira E, Falcão L, Bordignon-Luiz M. Caffeic acid copigmentation of anthocyanins from Cabernet Sauvignon grape extracts in model systems. Food Chem 2007. [DOI: 10.1016/j.foodchem.2005.10.014] [Citation(s) in RCA: 56] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Marković JMD, Petranović NA, Baranac JM. The copigmentation effect of sinapic acid on malvin: a spectroscopic investigation on colour enhancement. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY 2005; 78:223-8. [PMID: 15708519 DOI: 10.1016/j.jphotobiol.2004.11.009] [Citation(s) in RCA: 56] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/20/2004] [Revised: 10/28/2004] [Accepted: 11/16/2004] [Indexed: 11/23/2022]
Abstract
The present paper reports on spectroscopic investigation of copigmentation effect of sinapic acid on the malvin molecule. A reaction of copigmentation was investigated by the use of UV-Vis absorption spectra in the whole range of acidic and moderately acidic buffered aqueous solutions (pH range 1.0-6.0). It was observed that the ratio (A-A0)/A0, as a good measure of the copigment effect, has its maximum value at pH 3.6. The influences of the pH of the medium, molecular concentration, and temperature were investigated. The reaction was thermodynamically defined in terms of deltaH0, deltaG0 and deltaS0 values.
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Affiliation(s)
- Jasmina M Dimitrić Marković
- Faculty of Physical Chemistry, University of Belgrade, Studentski trg 12-16, p.p. 137, 11000 Belgrade, Serbia and Montenegro.
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Determination of wine antioxidant capacity by derivative potentiometric titration with electrogenerated chlorine. Eur Food Res Technol 2004. [DOI: 10.1007/s00217-004-1072-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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