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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.
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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;
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Wannenmacher J, Gastl M, Becker T. Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality. Compr Rev Food Sci Food Saf 2018; 17:953-988. [PMID: 33350107 DOI: 10.1111/1541-4337.12352] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2018] [Revised: 03/14/2018] [Accepted: 03/15/2018] [Indexed: 12/11/2022]
Abstract
For the past 100 years, polyphenol research has played a central role in brewing science. The class of phenolic substances comprises simple compounds built of 1 phenolic group as well as monomeric and oligomeric flavonoid compounds. As potential anti- or prooxidants, flavor precursors, flavoring agents and as interaction partners with other beer constituents, they influence important beer quality characteristics: flavor, color, colloidal, and flavor stability. The reactive potential of polyphenols is defined by their basic chemical structure, hydroxylation and substitution patterns and degree of polymerization. The quantitative and qualitative profile of phenolic substances in beer is determined by raw material choice. During the malting and brewing process, phenolic compounds undergo changes as they are extracted or enzymatically released, are subjected to heat-induced chemical reactions or are precipitated with or adsorbed to hot and cold trub, yeast cells and stabilization agents. This review presents the current state of knowledge of the composition of phenolic compounds in beer and brewing raw materials with a special focus on their fate from raw materials throughout the malting and brewing process to the final beer. Due to high-performance analytical techniques, new insights have been gained on the structure and function of phenolic substance groups, which have hitherto received little attention. This paper presents important information and current studies on the potential of phenolics to interact with other beer constituents and thus influence quality parameters. The structural features which determine the reactive potential of phenolic substances are discussed.
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Affiliation(s)
- Julia Wannenmacher
- Inst. of Brewing and Beverage Technology, Technical Univ. of Munich, Weihenstephaner Steig 20, 85354, Freising, Germany
| | - Martina Gastl
- Inst. of Brewing and Beverage Technology, Technical Univ. of Munich, Weihenstephaner Steig 20, 85354, Freising, Germany
| | - Thomas Becker
- Inst. of Brewing and Beverage Technology, Technical Univ. of Munich, Weihenstephaner Steig 20, 85354, Freising, Germany
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Humulus lupulus- a story that begs to be told. A review. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.160] [Citation(s) in RCA: 76] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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De Taeye C, Cibaka MLK, Jerkovic V, Collin S. Degradation of (-)-epicatechin and procyanidin B2 in aqueous and lipidic model systems. first evidence of "chemical" flavan-3-ol oligomers in processed cocoa. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:9002-9016. [PMID: 25167469 DOI: 10.1021/jf502016z] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Despite the key role of flavan-3-ols in many foods, very little is yet known concerning the modification of their chemical structures through food processes. Degradation of model media containing (-)-epicatechin and procyanidin B2, either separately or together, was monitored by RP-HPLC-DAD-ESI(-)-MS/MS. Medium composition (aqueous or lipidic) and temperature (60 and 90 °C) were studied. In aqueous medium at 60 °C, (-)-epicatechin was mainly epimerized to (-)-catechin, but it was also oxidized to "chemical" dimers, a "chemical" trimer, and dehydrodi(epi)catechin A. Unlike oxidation, epimerization was enhanced at 90 °C. In lipidic medium, epimerization proved slow but degradation was faster. Procyanidin B2 likewise proved able to epimerize, especially at 90 °C and in aqueous medium. At high temperature only, the interflavan linkage was cleaved, yielding the same compounds as those found in the monomer-containing model medium. Oxidation to procyanidin A2 was also evidenced. With little epimerization and slow oxidation even at 90 °C, procyanidin B2 proved more stable in lipidic medium. Synergy was also observed: in the presence of the monomer, the dimer degradation rate increased 2-fold at 60 °C. This work states for the first time the presence of newly formed flavan-3-ol oligomers in processed cocoa.
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Affiliation(s)
- Cédric De Taeye
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute, ELIM, Faculté d'Ingénierie Biologique, Agronomique et Environnementale, Université catholique de Louvain , Croix du Sud, 2 bte L07.05.07, B-1348 Louvain-la-Neuve, Belgium
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Extraction of low-molar-mass phenolics and lipophilic compounds from Pinus pinaster wood with compressed CO2. J Supercrit Fluids 2013. [DOI: 10.1016/j.supflu.2013.04.018] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Rivière C, Pawlus AD, Mérillon JM. Natural stilbenoids: distribution in the plant kingdom and chemotaxonomic interest in Vitaceae. Nat Prod Rep 2013; 29:1317-33. [PMID: 23014926 DOI: 10.1039/c2np20049j] [Citation(s) in RCA: 224] [Impact Index Per Article: 20.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Stilbenoids, a family of polyphenols known for the complexity of their structure and for their diverse biological activities, occur with a limited but heterogeneous distribution in the plant kingdom. The most prominent stilbene containing plant family, the Vitaceae, represented by the famous wine producing grape vines Vitis vinifera L., is one of the richest sources of novel stilbenes currently known, together with other families, such as Dipterocarpaceae, Gnetaceae and Fabaceae. This review focuses on the distribution of stilbenes and 2-arylbenzofuran derivatives in the plant kingdom, the chemical structure of stilbenes in the Vitaceae family and their taxonomic implication.
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Affiliation(s)
- Céline Rivière
- Université de Bordeaux, Groupe d'Etude des Substances Végétales à Activité Biologique (GESVAB), EA 3675, Institut des Sciences de la Vigne et du Vin, 210 Chemin de Leysotte, CS 50008, F-33882 Villenave d'Ornon Cedex, France.
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Jerkovic V, Nguyen F, Timmermans A, Collin S. Comparison of Procedures for Resveratrol Analysis in Beer: Assessment of Stilbenoids Stability through Wort Fermentation and Beer Aging. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2008.tb00319.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Bröhan M, Jerkovic V, Collin S. Potentiality of red sorghum for producing stilbenoid-enriched beers with high antioxidant activity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:4088-4094. [PMID: 21381750 DOI: 10.1021/jf1047755] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
trans-Piceid and trans-resveratrol were authenticated for the first time by high-resoution mass spectrometry in red sorghum grains. A 0.4-1 mg/kg amount of trans-piceid and up to 0.2 mg/kg trans-resveratrol were quantified by reversed phase high-performance liquid chromatography-atmospheric pressure chemical ionization(+)-tandem mass spectrometry. The white sorghum samples contained only traces of trans-piceid (up to 0.1 mg/kg), and trans-resveratrol was absent. In much lower amounts than procyanidins, stilbenoids are not able to contribute significantly to the exceptional antioxidant activity of red sorghum (ORAC, 83-147 μmol TE/g; AAPH, 0.61-1.79 min/mg kg(-1)). More than 10 mg/kg of total stilbenoids have been reported in some hop varieties. Yet, as hop is a minor wort ingredient as compared to cereals, red sorghum could be the main source of trans-piceid in beer. Hop remains, however, the single source of cis-piceid.
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Affiliation(s)
- Meike Bröhan
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute, ELIM, Faculté d'Ingénierie Biologique, Agronomique et Environnementale, Université catholique de Louvain, Louvain-la-Neuve, Belgium
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Stark T, Wollmann N, Lösch S, Hofmann T. Quantitation of resveratrol in red wines by means of stable isotope dilution analysis-ultra-performance liquid chromatography-Quan-time-of-flight mass spectrometry and cross validation. Anal Chem 2011; 83:3398-405. [PMID: 21438545 DOI: 10.1021/ac103305s] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
A stable isotope dilution analysis (SIDA) was developed for the quantitative analysis of the health-promoting phytoalexin (E)-resveratrol in red wines by means of UPLC-QuanTOF-MS. After hemisynthetic preparation of (E)-3,5,4'-trihydroxy-2,4,6-trideuterostilbene ((E)-[(2)H(3)]-resveratrol) as the stable isotope labeled internal standard, validation experiments revealed recovery rate of 96.2 ± 0.8% RSD, thus demonstrating the robustness and accuracy of the SIDA-UPLC-QuanTOF-MS method. Repeatability and reproducibility expressed as RSD showed excellent values of 3.0% and 4.0% for (E)-[(2)H(3)]-resveratrol. Cross validation against a SIDA-HPLC-MS/MS analysis using a triple quadrupole mass spectrometer revealed comparable data, but the SIDA-UPLC-QuanTOF-MS was four times faster, thus making the latter method preferential for an accurate high-throughput analysis of wine samples. Comparison of the SIDA data to those obtained by quantitation using a standard addition method and external calibration, respectively, revealed 97.7% and 32.4% of the resveratrol concentration determined by means of SIDA-UPLC-QuanTOF-MS and 101.0% and 12.7% of the resveratrol levels found by using SIDA-HPLC-MS/MS.
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Affiliation(s)
- Timo Stark
- Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Freising, Germany.
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Chiva-Blanch G, Urpi-Sarda M, Rotchés-Ribalta M, Zamora-Ros R, Llorach R, Lamuela-Raventós RM, Estruch R, Andrés-Lacueva C. Determination of resveratrol and piceid in beer matrices by solid-phase extraction and liquid chromatography–tandem mass spectrometry. J Chromatogr A 2011; 1218:698-705. [DOI: 10.1016/j.chroma.2010.12.012] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2010] [Revised: 12/03/2010] [Accepted: 12/06/2010] [Indexed: 11/30/2022]
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Jerkovic V, Bröhan M, Monnart E, Nguyen F, Nizet S, Collin S. Stilbenic profile of cocoa liquors from different origins determined by RP-HPLC-APCI(+)-MS/MS. Detection of a new resveratrol hexoside. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:7067-7074. [PMID: 20438125 DOI: 10.1021/jf101114c] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
trans-Resveratrol and trans-piceid were recently discovered in chocolate. In the present work, both were quantified by RP-HPLC-APCI(+)-MS/MS in 22 cocoa liquors from 11 different countries. A very large range of concentrations was observed for trans-piceid. The most concentrated sample (Arriba 06) reached 0.4 and 2.6 mg/kg of trans-resveratrol and trans-piceid, respectively, but in other cultivars stilbene levels were five times lower. Neither cis-resveratrol nor cis-piceid was found in cocoa liquors. An unknown compound eluting 0.5 min before trans-piceid and present at concentrations up to 0.8 mg/kg of trans-piceid equivalents in cocoa liquors was tentatively identified by HRMS as a trans-piceid-like hexoside.
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Affiliation(s)
- Vesna Jerkovic
- Unite de Brasserie et des Industries Alimentaires, Earth and Life Institute, Faculté d'Ingénierie Biologique, Agronomique et Environnementale, Université Catholique de Louvain, B-1348 Louvain-la-Neuve, Belgium
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Callemien D, Collin S. Structure, Organoleptic Properties, Quantification Methods, and Stability of Phenolic Compounds in Beer—A Review. FOOD REVIEWS INTERNATIONAL 2009. [DOI: 10.1080/87559120903157954] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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Di Donna L, Mazzotti F, Benabdelkamel H, Gabriele B, Plastina P, Sindona G. Effect of H/D Isotopomerization in the Assay of Resveratrol by Tandem Mass Spectrometry and Isotope Dilution Method. Anal Chem 2009; 81:8603-9. [DOI: 10.1021/ac9015243] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Leonardo Di Donna
- Dipartimento di Chimica, Università della Calabria, Via P. Bucci, Cubo 12/C, I-87030 Arcavacata di Rende (CS)-Italy, and Dipartimento di Scienze Farmaceutiche, Università della Calabria, I-87036 Arcavacata di Rende (CS), Italy
| | - Fabio Mazzotti
- Dipartimento di Chimica, Università della Calabria, Via P. Bucci, Cubo 12/C, I-87030 Arcavacata di Rende (CS)-Italy, and Dipartimento di Scienze Farmaceutiche, Università della Calabria, I-87036 Arcavacata di Rende (CS), Italy
| | - Hicham Benabdelkamel
- Dipartimento di Chimica, Università della Calabria, Via P. Bucci, Cubo 12/C, I-87030 Arcavacata di Rende (CS)-Italy, and Dipartimento di Scienze Farmaceutiche, Università della Calabria, I-87036 Arcavacata di Rende (CS), Italy
| | - Bartolo Gabriele
- Dipartimento di Chimica, Università della Calabria, Via P. Bucci, Cubo 12/C, I-87030 Arcavacata di Rende (CS)-Italy, and Dipartimento di Scienze Farmaceutiche, Università della Calabria, I-87036 Arcavacata di Rende (CS), Italy
| | - Pierluigi Plastina
- Dipartimento di Chimica, Università della Calabria, Via P. Bucci, Cubo 12/C, I-87030 Arcavacata di Rende (CS)-Italy, and Dipartimento di Scienze Farmaceutiche, Università della Calabria, I-87036 Arcavacata di Rende (CS), Italy
| | - Giovanni Sindona
- Dipartimento di Chimica, Università della Calabria, Via P. Bucci, Cubo 12/C, I-87030 Arcavacata di Rende (CS)-Italy, and Dipartimento di Scienze Farmaceutiche, Università della Calabria, I-87036 Arcavacata di Rende (CS), Italy
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