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Muñoz-Bernal ÓA, Vazquez-Flores AA, de la Rosa LA, Rodrigo-García J, Martínez-Ruiz NR, Alvarez-Parrilla E. Enriched Red Wine: Phenolic Profile, Sensory Evaluation and In Vitro Bioaccessibility of Phenolic Compounds. Foods 2023; 12:foods12061194. [PMID: 36981121 PMCID: PMC10048746 DOI: 10.3390/foods12061194] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Revised: 03/07/2023] [Accepted: 03/08/2023] [Indexed: 03/16/2023] Open
Abstract
The beneficial health effect of red wine depends on its phenolic content and the phenolic content in red wines is affected by ecological, agricultural, and enological practices. Enriched wines have been proposed as an alternative to increase the phenolic content in wines. Nevertheless, phenolic compounds are related to the sensory characteristics of red wines, so enrichment of red wines requires a balance between phenolic content and sensory characteristics. In the present study, a Merlot red wine was enriched with a phenolic extract obtained from Cabernet Sauvignon grape pomace. Two levels of enrichment were evaluated: 4 and 8 g/L of total phenolic content (gallic acid equivalents, GAE). Wines were evaluated by a trained panel to determine their sensory profile (olfactive, visual, taste, and mouthfeel phases). The bioaccessibility of phenolic compounds from enriched red wines was evaluated using an in vitro digestive model and phenolic compounds were quantified by High Performance Liquid Chromatography coupled to tandem mass spectrometry (HPLC-MS/MS). Enrichment increased mainly flavonols and procyanidins. Such an increase impacted astringency and sweetness perceived by judges. This study proposes an alternative to increase the phenolic content in wines without modifying other main sensory characteristics and offers a potential beneficial effect on the health of consumers.
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Affiliation(s)
- Óscar A. Muñoz-Bernal
- Departamento de Ciencias Químico-Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del Pronaf s/n, Fovisste Chamizal, Ciudad Juárez C.P. 32300, Mexico
| | - Alma A. Vazquez-Flores
- Departamento de Ciencias Químico-Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del Pronaf s/n, Fovisste Chamizal, Ciudad Juárez C.P. 32300, Mexico
| | - Laura A. de la Rosa
- Departamento de Ciencias Químico-Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del Pronaf s/n, Fovisste Chamizal, Ciudad Juárez C.P. 32300, Mexico
| | - Joaquín Rodrigo-García
- Departamento de Ciencias de la Salud, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del Pronaf s/n, Fovisste Chamizal, Ciudad Juárez C.P. 32300, Mexico
| | - Nina R. Martínez-Ruiz
- Departamento de Ciencias Químico-Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del Pronaf s/n, Fovisste Chamizal, Ciudad Juárez C.P. 32300, Mexico
| | - Emilio Alvarez-Parrilla
- Departamento de Ciencias Químico-Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del Pronaf s/n, Fovisste Chamizal, Ciudad Juárez C.P. 32300, Mexico
- Correspondence: ; Tel.: +52-(656)-688-21-00 (ext. 1562)
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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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Yasuda M, Ikeoka M, Kondo SI. Skin-related enzyme inhibitory activity by hydrolyzable polyphenols in water chestnut (Trapa natans) husk. Biosci Biotechnol Biochem 2021; 85:666-674. [PMID: 33590040 DOI: 10.1093/bbb/zbaa076] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Accepted: 11/03/2020] [Indexed: 01/07/2023]
Abstract
Water chestnut is a floating leaf plant native to Asia and Europe. Its fruit has long been used as an edible and herbal medicine. Water chestnut contains many polyphenols and its consumption can prevent lifestyle-related diseases because it has a suppressive effect on postprandial blood glucose elevation; however, its suitability as a cosmetic material is unknown. Therefore, this study aimed at investigating the antiaging effect of polyphenols contained in the husk of the devil water chestnut (Trapa natans). Six hydrolyzable polyphenols-1,6-di-O-galloyl-β-d-glucopyranose, 1,2,6-tri-O-galloyl-β-d-glucopyranose, 1,6-di-O-galloyl-2,3-O-(S)-hexahydroxydiphenoyl-β-d-glucopyranose (nobotanin D), eugeniin, 1,2,3,6-tetra-O-galloyl-β-d-glucopyranose, and trapain-were collected and isolated from the water chestnut husk. These polyphenols showed high antioxidant and antiglycation activities. In addition, inhibitory activities against hyaluronidase, elastase, and collagenase were observed. Especially, eugeniin and trapain, which have many gallic acids and a hexahydroxy-biphenyl group, showed high inhibitory activities. Thus, the polyphenols in water chestnut are beneficial for antiaging effects.
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Affiliation(s)
- Midori Yasuda
- Department of Health and Nutrition Sciences, Nishikyushu University, Kanzaki, Saga, Japan
| | | | - Shin-Ichi Kondo
- Laboratory of Pharmaceutical Physical Chemistry, Gifu Pharmaceutical University, Gifu, Japan
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4
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Lima Filho T, de Souza LBA, Della Lucia SM, Minim LA, Minim VPR. The hedonic thresholds methodology varying two stimuli: Extending the range of sensory threshold applications. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.104003] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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5
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Zaid AN, Al Ramahi R. Depigmentation and Anti-aging Treatment by Natural Molecules. Curr Pharm Des 2020; 25:2292-2312. [PMID: 31269882 DOI: 10.2174/1381612825666190703153730] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Accepted: 06/20/2019] [Indexed: 11/22/2022]
Abstract
Natural molecules are becoming more accepted choices as cosmetic agents, many products in the market today claim to include natural components. Plants include many substances that could be of a value in the whitening of the skin and working as anti-aging agents. A wide range of articles related to natural skin whitening and anti-aging agents have been reviewed. Many plant-derived and natural molecules have shown to affect melanin synthesis by different mechanisms, examples include Arbutin, Ramulus mori extract, Licorice extract, Glabridin, Liquiritin, Kojic acid, Methyl gentisate, Aloesin, Azelaic acid, Vitamin C, Thioctic acid, Soya bean extracts, Niacinamide, α and β-hydroxy acids, Lactic acid, Chamomile extract, and Ellagic acid. Some of the widely used natural anti-aging products as natural antioxidants, collagen, hyaluronic acid, and coenzyme Q can counteract the effects of reactive oxygen species in skin cells and have anti-aging properties on the skin. It was concluded that many natural products including antioxidants can prevent UV-induced skin damage and have whitening and anti-aging effects. It is very important to develop and stabilize appropriate methods for the evaluation of the whitening and anti-aging capacity of natural products and their exact mechanism of action to ensure real efficacy based on evidence-based studies. The attention should be oriented on the formulations and the development of an appropriate vehicle to ensure suitable absorption of these natural products in addition to evaluating the suitable concentration of these molecules required having the desired effects without causing harmful side effects.
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Affiliation(s)
- Abdel Naser Zaid
- Pharmacy Department, Faculty of Medicine and Health Sciences, An-Najah National University, Nablus, Palestinian Territory, Occupied
| | - Rowa' Al Ramahi
- Pharmacy Department, Faculty of Medicine and Health Sciences, An-Najah National University, Nablus, Palestinian Territory, Occupied
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Impact of matrix variables and expertise of panelists on sensory thresholds of 1,1,6-trimethyl-1,2-dihydronaphthalene known as petrol off-flavor compound in Riesling wines. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.103735] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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7
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Thibodeau M, Pickering GJ. The role of taste in alcohol preference, consumption and risk behavior. Crit Rev Food Sci Nutr 2017; 59:676-692. [DOI: 10.1080/10408398.2017.1387759] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Margaret Thibodeau
- Department of Biological Sciences, Brock University, St. Catharines, ON L2S 3A1, Canada
| | - Gary J. Pickering
- Department of Biological Sciences, Brock University, St. Catharines, ON L2S 3A1, Canada
- Department of Psychology, Brock University, St. Catharines, ON L2S 3A1, Canada
- Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON L2S 3A1, Canada
- National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW, Australia
- Sustainability Research Centre, University of the Sunshine Coast, Sippy Downs, Queensland, Australia
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8
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Jara-Palacios MJ, Hernanz D, Escudero-Gilete ML, Heredia FJ. The Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red Wines. Molecules 2016; 21:E1526. [PMID: 27845756 PMCID: PMC6274374 DOI: 10.3390/molecules21111526] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2016] [Revised: 11/02/2016] [Accepted: 11/08/2016] [Indexed: 01/09/2023] Open
Abstract
The influence of adding seeds from grape pomace during Syrah wine fermentation in a warm climate has been studied. Seeds of Pedro Ximenez variety were rich in phenolic compounds, mainly flavonoids such as catechin and procyanidins. Changes in total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity of red wines were observed. These changes depended on the vinification stage and the amount of seeds (SW: 450 g or DW: 900 g seeds/150 kg grapes) applied. In general, antioxidant activity was greater when a simple dose (SW) was considered. Results indicate that seeds rich in flavonoids could be used as wine additives, which could improve the antioxidant potential of red wines in a warm climate.
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Affiliation(s)
- María José Jara-Palacios
- Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
| | - Dolores Hernanz
- Department of Analytical Chemistry, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
| | - María Luisa Escudero-Gilete
- Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
| | - Francisco J Heredia
- Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
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9
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Methven L, Xiao C, Cai M, Prescott J. Rejection thresholds (RjT) of sweet likers and dislikers. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2016.03.012] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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10
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Carbone K, Fiordiponti L. Colour Evaluation, Bioactive Compound Content, Phenolic Acid Profiles and in Vitro Biological Activity of Passerina del Frusinate White Wines: Influence of Pre-Fermentative Skin Contact Times. Molecules 2016; 21:E960. [PMID: 27455227 PMCID: PMC6274186 DOI: 10.3390/molecules21070960] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2016] [Revised: 07/13/2016] [Accepted: 07/15/2016] [Indexed: 11/16/2022] Open
Abstract
Passerina del Frusinate is an autochthonous wine grape variety, which grows in the Lazio region that is currently being evaluated by local wine producers. In this study, colour properties (CIELab coordinates), bioactive compounds (total polyphenols and flavan-3-ols), HPLC-DAD phenolic acid profiles and in vitro biological activity of monovarietal Passerina del Frusinate white wines and the effect of different maceration times (0, 18 and 24 h) were evaluated based on these parameters. Results highlighted statistically significant differences for almost all analysed parameters due to a strong influence of the pre-fermentative skin contact time. The flavan content of macerated wines was six times higher than that of the control, while total polyphenols were 1.5 times higher. According to their phytochemical content, macerated wines showed the highest antiradical capacity tested by means of DPPH(•) and ABTS(+•) assays. Besides, prolonged maceration resulted in a reduction of CIELab coordinates as well as of the content of phenolic substances and antiradical capacity. Among the phenolic acids analysed, the most abundant were vanillic acid and caffeic acid; the latter proved to be the most susceptible to degradation as a result of prolonged maceration. Passerina del Frusinate appears as a phenol-rich white wine with a strong antioxidant potential similar to that of red wines.
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Affiliation(s)
- Katya Carbone
- Consiglio per la ricerca in Agricoltura e l'Analisi dell'Economia Agraria-Fruit Tree Research Centre; Via di Fioranello, 52-00134 Rome, Italy.
| | - Luciano Fiordiponti
- Consiglio per la ricerca in Agricoltura e l'Analisi dell'Economia Agraria-Fruit Tree Research Centre; Via di Fioranello, 52-00134 Rome, Italy.
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11
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Mlcek J, Jurikova T, Skrovankova S, Sochor J. Quercetin and Its Anti-Allergic Immune Response. Molecules 2016; 21:E623. [PMID: 27187333 PMCID: PMC6273625 DOI: 10.3390/molecules21050623] [Citation(s) in RCA: 217] [Impact Index Per Article: 27.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2016] [Revised: 05/02/2016] [Accepted: 05/03/2016] [Indexed: 12/29/2022] Open
Abstract
Quercetin is the great representative of polyphenols, flavonoids subgroup, flavonols. Its main natural sources in foods are vegetables such as onions, the most studied quercetin containing foods, and broccoli; fruits (apples, berry crops, and grapes); some herbs; tea; and wine. Quercetin is known for its antioxidant activity in radical scavenging and anti-allergic properties characterized by stimulation of immune system, antiviral activity, inhibition of histamine release, decrease in pro-inflammatory cytokines, leukotrienes creation, and suppresses interleukin IL-4 production. It can improve the Th1/Th2 balance, and restrain antigen-specific IgE antibody formation. It is also effective in the inhibition of enzymes such as lipoxygenase, eosinophil and peroxidase and the suppression of inflammatory mediators. All mentioned mechanisms of action contribute to the anti-inflammatory and immunomodulating properties of quercetin that can be effectively utilized in treatment of late-phase, and late-late-phase bronchial asthma responses, allergic rhinitis and restricted peanut-induced anaphylactic reactions. Plant extract of quercetin is the main ingredient of many potential anti-allergic drugs, supplements and enriched products, which is more competent in inhibiting of IL-8 than cromolyn (anti-allergic drug disodium cromoglycate) and suppresses IL-6 and cytosolic calcium level increase.
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Affiliation(s)
- Jiri Mlcek
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, Vavreckova 275, CZ-760 01 Zlín, Czech Republic.
| | - Tunde Jurikova
- Institute for Teacher Training, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Drazovska 4, SK-949 74 Nitra, Slovakia.
| | - Sona Skrovankova
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, Vavreckova 275, CZ-760 01 Zlín, Czech Republic.
| | - Jiri Sochor
- Department of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, Valticka 337, CZ-691 44 Lednice, Czech Republic.
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12
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Bakke AJ, Shehan CV, Hayes JE. Type of milk typically consumed, and stated preference, but not health consciousness affect revealed preferences for fat in milk. Food Qual Prefer 2016; 49:92-99. [PMID: 26752811 PMCID: PMC4702257 DOI: 10.1016/j.foodqual.2015.12.001] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Fat is an important source of both pleasure and calories in the diet. Dairy products are a major source of fat in the diet, and understanding preferences for fat in fluid milk can potentially inform efforts to change fat consumption patterns or optimize consumer products. Here, patterns of preference for fat in milk were determined in the laboratory among 100 free living adults using rejection thresholds. Participants also answered questions relating to their health concerns, the type of fluid milk typically consumed, and their declared preference for type of milk (in terms of fat level). When revealed preferences in blind tasting were stratified by these measures, we observed striking differences in the preferred level of fat in milk. These data indicate a non-trivial number of consumers who prefer low-fat milk to full fat milk, a pattern that would have been overshadowed by the use of a group mean. While it is widely assumed and claimed that increasing fat content in fluid milk universally increases palatability, present data demonstrate this is not true for a segment of the population. These results underscore the need to go look beyond group means to understand individual differences in food preference.
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Affiliation(s)
- Alyssa J. Bakke
- Sensory Evaluation Center, College of Agricultural Sciences, The
Pennsylvania State University, University Park, Pennsylvania, USA
- Department of Food Science, College of Agricultural Sciences, The
Pennsylvania State University, University Park, Pennsylvania, USA
| | - Catherine V. Shehan
- Sensory Evaluation Center, College of Agricultural Sciences, The
Pennsylvania State University, University Park, Pennsylvania, USA
- Department of Food Science, College of Agricultural Sciences, The
Pennsylvania State University, University Park, Pennsylvania, USA
| | - John E. Hayes
- Sensory Evaluation Center, College of Agricultural Sciences, The
Pennsylvania State University, University Park, Pennsylvania, USA
- Department of Food Science, College of Agricultural Sciences, The
Pennsylvania State University, University Park, Pennsylvania, USA
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13
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Methodology for determination of two new sensory thresholds: Compromised acceptance threshold and rejection threshold. Food Res Int 2015; 76:561-566. [DOI: 10.1016/j.foodres.2015.07.037] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2015] [Revised: 07/20/2015] [Accepted: 07/24/2015] [Indexed: 11/21/2022]
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14
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Gotow N, Moritani A, Hayakawa Y, Akutagawa A, Hashimoto H, Kobayakawa T. High consumption increases sensitivity to after-flavor of canned coffee beverages. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2015.04.007] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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15
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Kwak HS, Ahn BH, Kim HR, Lee SY. Identification of sensory attributes that drive the likeability of Korean rice wines by American panelists. [Corrected]. J Food Sci 2015; 80:S161-70. [PMID: 25559310 DOI: 10.1111/1750-3841.12739] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2014] [Accepted: 11/11/2014] [Indexed: 11/28/2022]
Abstract
Six commercial Korean rice wines were described their sensory profiles by trained American panelists, and assessed acceptances by American subjects to identify the drivers of liking and disliking factors. Thirteen statistically different descriptive attributes were defined for Korean rice wines: aromas (apple, pear, earthy, peach, nutty, yeasty, honey), flavor (yeasty, nutty), taste (sweet, sour, bitter), and aftertaste (apricot). Samples A and F were characterized as sweet taste and fruity attributes, and sample C was characterized as being pear flavor and bitter taste. Sample B exhibited a strong earthy aroma, determined as the aroma of ginseng. The American subjects could not identify ginseng aroma due to their lack of experience in ginseng. Samples D and E were described as nutty and yeasty. In consumer test, consumer preference was skewed to sample A, for which the consumer preference revolved around the sweet, sour, and fruity characteristics of the sample by the principal component analysis. Few consumers expressed preference toward samples D and E, as evidenced by the lowest consumer acceptance ratings. Partial least squares regression revealed that the key liking factors of Korean rice wines were sweet, sour, and apricot flavors. Fruity characteristics (peach, apple, and pear) were also positively correlated with overall acceptance. The key disliking factors were yeasty and nutty characteristics. American subjects regarded Korean rice wine as belonging to the wine category, prompting them to grant the highest rank to sample A, which has similar characteristics to semisweet white wine.
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Affiliation(s)
- Han Sub Kwak
- Dept. of Food Science and Human Nutrition, Univ. of Illinois at Urbana-Champaign, Urbana, IL, 61801, U.S.A; Dept. of Food Science and Nutrition, Dankook Univ, Yongin, 448-701, Korea
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16
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Yasuda M, Yasutake K, Hino M, Ohwatari H, Ohmagari N, Takedomi K, Tanaka T, Nonaka GI. Inhibitory effects of polyphenols from water chestnut (Trapa japonica) husk on glycolytic enzymes and postprandial blood glucose elevation in mice. Food Chem 2014; 165:42-9. [PMID: 25038647 DOI: 10.1016/j.foodchem.2014.05.083] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2013] [Revised: 04/09/2014] [Accepted: 05/15/2014] [Indexed: 11/15/2022]
Abstract
Water chestnut is an annual aquatic plant that grows in Asia and Europe. Although water chestnut has been used as food and herbal medicine, its physiological functions and active ingredients are unknown. Here, we extracted polyphenols from the husk of the Japanese water chestnut (Trapa japonica) and assessed their effects on blood glucose levels. Three hydrolysable polyphenolics (WCPs), eugeniin, 1,2,3,6-tetra-O-galloyl-β-d-glucopyranose, and trapain, were predominant with dry-weight contents of 2.3 ± 0.0, 2.7 ± 0.1, and 1.2 ± 0.1g/100g, respectively. These WCPs exhibited inhibitory activity against α-amylase and α-glucosidase. Whereas (-)-epigallocatechin gallate does not inhibit α-amylase, WCPs exhibited high inhibitory activity (>80% at 0.15 mg/mL). In mice, administration of WCPs (40 mg/kg) significantly reduced blood glucose and serum insulin levels as assessed by the carbohydrate tolerance test.
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Affiliation(s)
- Midori Yasuda
- Department of Health and Nutrition Science, Nishikyushu University, Kanzaki, Saga 842-8585, Japan.
| | - Kenichiro Yasutake
- Department of Health and Nutrition Science, Nishikyushu University, Kanzaki, Saga 842-8585, Japan
| | - Madoka Hino
- Department of Health and Nutrition Science, Nishikyushu University, Kanzaki, Saga 842-8585, Japan
| | - Hitomi Ohwatari
- Department of Health and Nutrition Science, Nishikyushu University, Kanzaki, Saga 842-8585, Japan
| | - Nozomi Ohmagari
- Department of Health and Nutrition Science, Nishikyushu University, Kanzaki, Saga 842-8585, Japan
| | - Kazumi Takedomi
- Department of Food and Nutrition, Nishikyushu University Junior College, Kamizono, Saga-shi, Saga 840-0806, Japan
| | - Takashi Tanaka
- Graduate School of Biomedical Sciences, Nagasaki University, 1-14 Bunkyo-Machi, Nagasaki 852-8521, Japan
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Álvarez-Casas M, García-Jares C, Llompart M, Lores M. Effect of experimental parameters in the pressurized solvent extraction of polyphenolic compounds from white grape marc. Food Chem 2014; 157:524-32. [DOI: 10.1016/j.foodchem.2014.02.078] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2013] [Revised: 12/30/2013] [Accepted: 02/17/2014] [Indexed: 11/27/2022]
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18
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Romain C, Bresciani L, Gaillet S, Feillet-Coudray C, Calani L, Bonafos B, Vidé J, Rugani N, Ramos J, Rio DD, Cristol JP, Rouanet JM. Moderate chronic administration of Vineatrol-enriched red wines improves metabolic, oxidative, and inflammatory markers in hamsters fed a high-fat diet. Mol Nutr Food Res 2014; 58:1212-25. [DOI: 10.1002/mnfr.201300853] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2013] [Revised: 01/13/2014] [Accepted: 01/16/2014] [Indexed: 12/22/2022]
Affiliation(s)
- Cindy Romain
- Nutrition & Metabolism; UMR 204 NUTRIPASS; Prevention of Malnutritions & Linked Pathologies; University Montpellier South of France; Place Eugène Bataillon; Montpellier France
| | - Letizia Bresciani
- Human Nutrition Unit; Department of Food Science; The ϕ2 Laboratory of Phytochemicals in Physiology; University of Parma; Parma Italy
- Department of Food Science; LS9 Bioactives and Health; Interlab Group; University of Parma; Parma Italy
| | - Sylvie Gaillet
- Nutrition & Metabolism; UMR 204 NUTRIPASS; Prevention of Malnutritions & Linked Pathologies; University Montpellier South of France; Place Eugène Bataillon; Montpellier France
| | | | - Luca Calani
- Human Nutrition Unit; Department of Food Science; The ϕ2 Laboratory of Phytochemicals in Physiology; University of Parma; Parma Italy
- Department of Food Science; LS9 Bioactives and Health; Interlab Group; University of Parma; Parma Italy
| | - Béatrice Bonafos
- UMR 866-Dynamic Muscle and Metabolism; INRA Montpellier Center; 2 Place Viala Montpellier France
| | - Joris Vidé
- Nutrition & Metabolism; UMR 204 NUTRIPASS; Prevention of Malnutritions & Linked Pathologies; University Montpellier South of France; Place Eugène Bataillon; Montpellier France
| | - Nathalie Rugani
- Nutrition & Metabolism; UMR 204 NUTRIPASS; Prevention of Malnutritions & Linked Pathologies; University Montpellier South of France; Place Eugène Bataillon; Montpellier France
| | - Jeanne Ramos
- Anatomy-Pathology; Guy de Chauliac Hospital-University Center; Montpellier France
| | - Daniele Del Rio
- Human Nutrition Unit; Department of Food Science; The ϕ2 Laboratory of Phytochemicals in Physiology; University of Parma; Parma Italy
- Department of Food Science; LS9 Bioactives and Health; Interlab Group; University of Parma; Parma Italy
| | - Jean-Paul Cristol
- Nutrition & Metabolism; UMR 204 NUTRIPASS; Prevention of Malnutritions & Linked Pathologies; University Montpellier South of France; Place Eugène Bataillon; Montpellier France
| | - Jean-Max Rouanet
- Nutrition & Metabolism; UMR 204 NUTRIPASS; Prevention of Malnutritions & Linked Pathologies; University Montpellier South of France; Place Eugène Bataillon; Montpellier France
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Sáenz-Navajas MP, Ballester J, Pêcher C, Peyron D, Valentin D. Sensory drivers of intrinsic quality of red wines. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.09.048] [Citation(s) in RCA: 68] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Tolerance for high flavanol cocoa powder in semisweet chocolate. Nutrients 2013; 5:2258-67. [PMID: 23792967 PMCID: PMC3725504 DOI: 10.3390/nu5062258] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2013] [Revised: 05/08/2013] [Accepted: 06/13/2013] [Indexed: 11/17/2022] Open
Abstract
Endogenous polyphenolic compounds in cacao impart both bitter and astringent characteristics to chocolate confections. While an increase in these compounds may be desirable from a health perspective, they are generally incongruent with consumer expectations. Traditionally, chocolate products undergo several processing steps (e.g., fermentation and roasting) that decrease polyphenol content, and thus bitterness. The objective of this study was to estimate group rejection thresholds for increased content of cocoa powder produced from under-fermented cocoa beans in a semisweet chocolate-type confection. The group rejection threshold was equivalent to 80.7% of the non-fat cocoa solids coming from the under-fermented cocoa powder. Contrary to expectations, there were no differences in rejection thresholds when participants were grouped based on their self-reported preference for milk or dark chocolate, indicating that these groups react similarly to an increase in high cocoa flavanol containing cocoa powder.
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Macedo LFL, Rogero MM, Guimarães JP, Granato D, Lobato LP, Castro IA. Effect of red wines with different in vitro antioxidant activity on oxidative stress of high-fat diet rats. Food Chem 2013. [DOI: 10.1016/j.foodchem.2012.10.017] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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