1
|
Mohammadi X, Matinfar G, Mandal R, Singh A, Fiutak G, Kitts D, Pratap Singh A. Kinetics of Anthocyanin Condensation Reaction in Model Wine Solution Under Pulsed Light Treatment. Food Chem 2022; 405:134600. [DOI: 10.1016/j.foodchem.2022.134600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 09/20/2022] [Accepted: 10/10/2022] [Indexed: 11/17/2022]
|
2
|
Kumar L, Tian B, Harrison R. Interactions of Vitis vinifera L. cv. Pinot Noir grape anthocyanins with seed proanthocyanidins and their effect on wine color and phenolic composition. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
3
|
Wang Z, Yang J, Ren Y, Yuan C, Wang Z. The effects of the grape varieties and the wine aging periods on the tannin profiles and the astringency perceptions of wines. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01355-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
4
|
Influence of freezing and heating conditions on grape seed flavan-3-ol extractability, oxidation, and galloylation pattern. Sci Rep 2022; 12:3838. [PMID: 35264734 PMCID: PMC8907288 DOI: 10.1038/s41598-022-07925-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Accepted: 02/28/2022] [Indexed: 11/30/2022] Open
Abstract
In cool-climate viticulture, the short growing season can influence grape seed maturation by reducing the apparent oxidation of flavan-3-ol monomers and associated increase in seed browning. A reduction in seed maturation increases the potential extraction of flavan-3-ol monomers into wine during maceration operations, heightening bitterness. Here, we carried out a 2 × 2 factorial experiment to test the ability of freezing and heating treatments to advance maturation (decrease flavan-3-ol, improve browning) of (Vitis vinifera L.) Pinot noir and Cabernet Sauvignon seeds over a 24-h incubation period. Only freezing significantly increased seed browning in both cultivars. Subsequent correlations with seed flavan-3-ol monomer concentrations suggest that freezing enhanced the oxidation of these compounds. Interestingly, natural ripening and freezing reduced galloylated flavan-3-ol monomers to a greater extent than non-galloylated ones. This study provides new information regarding the susceptibility of flavan-3-ol monomers to freezing and heating, and also suggests that freezing can advance the maturation the seeds of under-ripe red vinifera grapes.
Collapse
|
5
|
Liu J, Teng B, Zhang X, Dai M, Lin Y, Liu Y, McRae JM. Anthocyanins from purple passion fruit (Passiflora edulia Sims) rind-An innovative source for nonbleachable pigment production. J Food Sci 2021; 86:2978-2989. [PMID: 34155646 DOI: 10.1111/1750-3841.15807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 03/25/2021] [Accepted: 05/21/2021] [Indexed: 11/29/2022]
Abstract
Passion fruit rind is a waste product from the beverage industry that is rich in anthocyanins that can be potentially applied as a natural colorant. However, the inherent instability of anthocyanins causes rapid discoloration. In this study, the cyanidin-3-glucoside (C-3-G) in passion fruit rind was extracted using 50% ethanol and converted into nonbleachable pigments by reaction with Oolong tea extracts and acetaldehyde. Reactions over 70 days formed high concentrations of stable nonbleachable pigments (3.07-6.68 absorbance unit [A.U.], in total) such as pyranoanthocyanins, as well as oligomeric and polymeric pigments with ethyl-linked bridges. In C-3-G and acetaldehyde reaction, positive relations were found among acetaldehyde concentration, color density, and nonbleachable pigment concentrations. As for reactions with C-3-G and Oolong tea extract combined with acetaldehyde, greater color density and greater concentrations of nonbleachable pigments (10.80-12.34, 4.25-4.40 A.U., respectively) were formed compared with acetaldehyde alone. In addition, the antioxidant capabilities of the extracts were enhanced after reaction with Oolong tea extracts. The results of this study show a useful method to enhance the stability of anthocyanins from passion fruit rind and also provide greater economic value to this waste product. PRACTICAL APPLICATION: Ripened passion fruits contain a high concentration of anthocyanins in their rind. These anthocyanins can be optimally extracted by ultrasonic assisted solvent extraction to provide stable pigments by inducing acetaldehyde (a volatile compound often found in foods and beverages) into the anthocyanins. These stable pigments have a greater reddish hue in solution than the anthocyanin extracted from the rind and are more stable over a greater pH range. In addition, these stable pigments can be potentially used as colorant throughout the food and cosmetic industry to provide high economical values.
Collapse
Affiliation(s)
- Jiaman Liu
- College of Science, Shantou University, Shantou, China
| | - Bo Teng
- College of Science, Shantou University, Shantou, China
| | - Xiaofeng Zhang
- Jinfa Labi Maternity & Baby Articles Co., Ltd., Shantou, China
| | - Minghui Dai
- College of Science, Shantou University, Shantou, China
| | - Yue Lin
- College of Science, Shantou University, Shantou, China
| | - Yang Liu
- College of Science, Shantou University, Shantou, China
| | - Jacqui M McRae
- School of Chemical Engineering and Advanced Materials, The University of Adelaide, Adelaide, South Australia, Australia
| |
Collapse
|
6
|
Teng B, Hayasaka Y, Smith PA, Bindon KA. Precipitation of Tannin-Anthocyanin Derivatives in Wine is Influenced by Acetaldehyde Concentration and Tannin Molecular Mass with Implications for the Development of Nonbleachable Pigments. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:4804-4815. [PMID: 33853320 DOI: 10.1021/acs.jafc.1c00396] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
This study aimed to assess the effect of tannin molecular mass on nonbleachable pigment formation and subsequent stability under wine-like conditions. Tannin fractions of a defined molecular mass range were prepared from grape skins and seeds and reacted with malvidin-3-glucoside for 120 days in three media types: chemically defined wine media with or without acetaldehyde addition or model wine without acetaldehyde. Precipitation was observed after the reaction period and increased in response to both higher tannin molecular mass and acetaldehyde concentration. To confirm whether acetaldehyde-mediated condensation of tannin and anthocyanin modified the solubility of the nonbleachable pigments formed, HPLC-MS was used for the semiquantitative identification of vinyl derivatives and ethyl-linked adducts in soluble and precipitated materials. It was found that the proportion of vinyl derivatives and ethyl-linked anthocyanin was elevated in tannin precipitates relative to soluble pigmented material. Despite substantial losses of tannin due to precipitation, the resulting nonbleachable pigment concentration and color intensity were higher in wine media containing elevated acetaldehyde, when each tannin size category was considered independently. The results of this study indicated that the development of nonbleachable pigments from larger tannins may be limited when acetaldehyde-mediated condensation with anthocyanin predominates in wine, concomitant with precipitation.
Collapse
Affiliation(s)
- Bo Teng
- College of Science, Shantou University, Shantou 515063, Guangdong, China
- The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia 5064, Australia
| | - Yoji Hayasaka
- The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia 5064, Australia
| | - Paul A Smith
- Wine Australia, P.O. Box 660, Kent Town, SA 5071, Australia
- The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia 5064, Australia
| | - Keren A Bindon
- The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia 5064, Australia
| |
Collapse
|
7
|
Laitila JE. Composition and evolution of oligomeric proanthocyanidin-malvidin glycoside adducts in commercial red wines. Food Chem 2020; 340:127905. [PMID: 32882474 DOI: 10.1016/j.foodchem.2020.127905] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 08/19/2020] [Accepted: 08/19/2020] [Indexed: 02/06/2023]
Abstract
Studies regarding composition and evolution of oligomeric proanthocyanidin-anthocyanin adducts in red wines have often focused only on a limited number of small dimers. Now, a group-specific liquid chromatography-tandem mass spectrometry method was utilized to measure two-dimensional (2D) chromatographic fingerprints of three different types of oligomeric adducts in commercial red wines. A new protocol was developed to visualize and summarize the chromatographic data. The 2D fingerprints showed how the compositions of the oligomeric adducts had typically only minor differences between wine varieties in young wines, excluding the Pinot Noir wines. Major quantitative differences were found between the wine varieties despite the lack of major compositional differences. The evolution of the concentrations differed between the three structural sub-groups, while similar general patterns were observed in the compositional evolution. Via statistical modelling, several characteristics in the polyphenolic starting material composition were tentatively suggested to affect the formation of the oligomeric adducts.
Collapse
Affiliation(s)
- Juuso Erik Laitila
- Natural Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland.
| |
Collapse
|
8
|
Chemical composition and sensory profile of Syrah wines from semiarid tropical Brazil – Rootstock and harvest season effects. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108415] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
9
|
Teng B, Hayasaka Y, Smith PA, Bindon KA. Effect of Grape Seed and Skin Tannin Molecular Mass and Composition on the Rate of Reaction with Anthocyanin and Subsequent Formation of Polymeric Pigments in the Presence of Acetaldehyde. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:8938-8949. [PMID: 31361121 DOI: 10.1021/acs.jafc.9b01498] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Polymeric pigments formed via ethyl linkages between grape tannins and anthocyanins are important to the development of stable red wine color. To determine the effect of tannin structure on the stability and color properties of ethyl-linked polymeric pigments, tannin fractions with average polymerization between 4 and 43 units were prepared from grape skins and seeds and combined with malvidin-3-glucoside (M3G) in model wine containing acetaldehyde. As tannin molecular mass increased, the reaction rate with M3G increased. Compared with skin tannins of comparable molecular mass, seed tannins reacted more rapidly with M3G but were prone to precipitation. This resulted in a loss of polymeric pigments formed from seed tannins, which was greater as tannin molecular mass increased. Aggregation occurred following the reaction of seed tannin with M3G, concomitant with precipitation. The aggregation-precipitation phenomenon was not observed for skin tannin-derived pigments, indicating a greater stability in solution than those formed from seed tannins.
Collapse
Affiliation(s)
- Bo Teng
- College of Science , Shantou University , Shantou 515063 , Guangdong , China
- The Australian Wine Research Institute , P.O. Box 197, Glen Osmond , South Australia 5064 , Australia
| | - Yoji Hayasaka
- The Australian Wine Research Institute , P.O. Box 197, Glen Osmond , South Australia 5064 , Australia
| | - Paul A Smith
- Wine Australia , P.O. Box 660, Kent Town , South Australia 5071 , Australia
| | - Keren A Bindon
- The Australian Wine Research Institute , P.O. Box 197, Glen Osmond , South Australia 5064 , Australia
| |
Collapse
|
10
|
Laitila JE, Suvanto J, Salminen JP. Liquid chromatography-tandem mass spectrometry reveals detailed chromatographic fingerprints of anthocyanins and anthocyanin adducts in red wine. Food Chem 2019; 294:138-151. [PMID: 31126446 DOI: 10.1016/j.foodchem.2019.02.136] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2018] [Revised: 02/19/2019] [Accepted: 02/20/2019] [Indexed: 11/19/2022]
Abstract
A method was developed with ultra-high performance liquid chromatography-tandem mass spectrometry for the qualitative and semi-quantitative analysis of anthocyanins and anthocyanin-derived adducts in red wine. The method utilized in-source collision induced dissociation in conjunction with multiple reaction monitoring to achieve group-specific detection of the targeted compound groups. The method detected quantification marker ions instead of intact molecules and, as a result, 2D chromatographic fingerprints were produced. Altogether we could detect 18 groups of wine polyphenols, including up to 50 individual monomeric pigments together with fingerprints of three different types oligomeric proanthocyanidin-malvidin adducts. Importantly, the method was able to separate small, medium-sized and large oligomeric adducts. The quantitative and qualitative function of the method was tested with 10 model wines. Ultimately, we were able to obtain a comprehensive picture of the main pigment composition of any model wine with only a single UPLC-MS/MS analysis.
Collapse
Affiliation(s)
- Juuso Erik Laitila
- Natural Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland.
| | - Jussi Suvanto
- Natural Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Juha-Pekka Salminen
- Natural Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| |
Collapse
|
11
|
Preparation and Antioxidant Activity of Ethyl-Linked Anthocyanin-Flavanol Pigments from Model Wine Solutions. Molecules 2018; 23:molecules23051066. [PMID: 29751487 PMCID: PMC6100035 DOI: 10.3390/molecules23051066] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2018] [Revised: 04/18/2018] [Accepted: 04/24/2018] [Indexed: 01/12/2023] Open
Abstract
Anthocyanin-flavanol pigments, formed during red wine fermentation and storage by condensation reactions between anthocyanins and flavanols (monomers, oligomers, and polymers), are one of the major groups of polyphenols in aged red wine. However, knowledge of their biological activities is lacking. This is probably due to the structural diversity and complexity of these molecules, which makes the large-scale separation and isolation of the individual compounds very difficult, thus restricting their further study. In this study, anthocyanins (i.e., malvidin-3-glucoside, cyanidin-3-glucoside, and peonidin-3-glucoside) and (–)-epicatechin were first isolated at a preparative scale by high-speed counter-current chromatography. The condensation reaction between each of the isolated anthocyanins and (–)-epicatechin, mediated by acetaldehyde, was conducted in model wine solutions to obtain ethyl-linked anthocyanin-flavanol pigments. The effects of pH, molar ratio, and temperature on the reaction rate were investigated, and the reaction conditions of pH 1.7, molar ratio 1:6:10 (anthocyanin/(–)-epicatechin/acetaldehyde), and reaction temperature of 35 °C were identified as optimal for conversion of anthocyanins to ethyl-linked anthocyanin-flavanol pigments. Six ethyl-linked anthocyanin-flavanol pigments were isolated in larger quantities and collected under optimal reaction conditions, and their chemical structures were identified by HPLC-QTOF-MS and ECD analyses. Furthermore, DPPH, ABTS, and FRAP assays indicate that ethyl-linked anthocyanin-flavanol pigments show stronger antioxidant activities than their precursor anthocyanins.
Collapse
|
12
|
Gambuti A, Picariello L, Rinaldi A, Moio L. Evolution of Sangiovese Wines With Varied Tannin and Anthocyanin Ratios During Oxidative Aging. Front Chem 2018; 6:63. [PMID: 29600246 PMCID: PMC5862844 DOI: 10.3389/fchem.2018.00063] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2017] [Accepted: 02/27/2018] [Indexed: 11/13/2022] Open
Abstract
Changes in phenolic compounds, chromatic characteristics, acetaldehyde, and protein-reactive tannins associated with oxidative aging were studied in Sangiovese wines with varied tannin T/anthocyanin A ratios. For this purpose, three Sangiovese vineyards located in Tuscany were considered in the 2016 vintage. To obtain wines with different T/A ratios, two red wines were produced from each vinification batch: a free run juice with a lower T/A ratio and a marc pressed wine with a higher T/A ratio. An overall of six wines with T/A ratios ranging between 5 and 23 were produced. An oxidation treatment (four saturation cycles) was applied to each wine. Average and initial oxygen consumption rates (OCR) were positively correlated to VRF/mA (vanilline reactive flavans/monomeric anthocyanins) and T/A ratios while OCRs were negatively related to the wine content in monomeric and total anthocyanins. The higher the A content was, the greater the loss of total and free anthocyanins. A significant lower production of polymeric pigments was detected in all pressed wines with respect to the correspondant free run one. A gradual decrease of tannin reactivity toward saliva proteins after the application of oxygen saturation cycles was detected. The results obtained in this experiment indicate that VRF/mA and T/A ratios are among the fundamental parameters to evaluate before choosing the antioxidant protection to be used and the right oxidation level to apply for a longer shelf-life of red wine.
Collapse
Affiliation(s)
- Angelita Gambuti
- Division of Grape and Wine Sciences, Department of Agricultural Sciences, Viale Italia Angolo via Perrottelli, University of Naples Federico II, Avellino, Italy
| | - Luigi Picariello
- Division of Grape and Wine Sciences, Department of Agricultural Sciences, Viale Italia Angolo via Perrottelli, University of Naples Federico II, Avellino, Italy
| | - Alessandra Rinaldi
- Division of Grape and Wine Sciences, Department of Agricultural Sciences, Viale Italia Angolo via Perrottelli, University of Naples Federico II, Avellino, Italy.,Biolaffort, Bordeaux, France
| | - Luigi Moio
- Division of Grape and Wine Sciences, Department of Agricultural Sciences, Viale Italia Angolo via Perrottelli, University of Naples Federico II, Avellino, Italy
| |
Collapse
|
13
|
VenuGopal KS, Cherita C, Anu-Appaiah KA. Augmentation of chemical and organoleptic properties in Syzygium cumini wine by incorporation of grape seeds during vinification. Food Chem 2018; 242:98-105. [PMID: 29037742 DOI: 10.1016/j.foodchem.2017.09.029] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2017] [Revised: 09/01/2017] [Accepted: 09/05/2017] [Indexed: 02/03/2023]
Abstract
The role of grape seed tannins on improving organoleptic properties and its involvement in color stabilization in red wine are well established. The addition of grape seeds as the source of condensed tannins in fruit wine may provide a solution for its color instability and improvement of sensory attributes. Syzgium cumini is traditionally known for its therapeutic properties. In the current study, the influence of yeasts and grape seed addition during fermentation on the chromatic, phenolic and sensory attributes of the wine was accessed. Grape seed addition improved the color characteristics of wine and increased overall phenolic composition. Analysis by HPLC revealed 6 major anthocyanins, among which 3, 5-diglucoside form of delphidin and petunidin was found to be the major components. Cluster and PLSR analysis explained the impact of seed addition on the yeasts, as well as on the perception of panelists, with bitterness and astringency as the dominating attributes.
Collapse
Affiliation(s)
- K S VenuGopal
- Microbiology and Fermentation Technology, CSIR-Central Food Technological Research Institute, Mysuru 570020, Karnataka, India
| | - Chris Cherita
- Microbiology and Fermentation Technology, CSIR-Central Food Technological Research Institute, Mysuru 570020, Karnataka, India
| | - K A Anu-Appaiah
- Microbiology and Fermentation Technology, CSIR-Central Food Technological Research Institute, Mysuru 570020, Karnataka, India.
| |
Collapse
|
14
|
Zhang JR, Tolchard J, Bathany K, Langlois d'Estaintot B, Chaudiere J. Production of 3,4-cis- and 3,4-trans-Leucocyanidin and Their Distinct MS/MS Fragmentation Patterns. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:351-358. [PMID: 29231723 DOI: 10.1021/acs.jafc.7b04380] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
(+)-2,3-trans-3,4-cis-Leucocyanidin was produced by acidic epimerization of (+)-2,3-trans-3,4-trans-leucocyanidin synthesized by reduction of (+)-dihydroquercetin with NaBH4, and structures of the two stereoisomers purified by C18- and phenyl-reverse-phase high-performance liquid chromatography (HPLC) were confirmed by NMR spectroscopy. We confirm that only 3,4-cis-leucocyanidin is used by leucoanthocyanidin reductase as substrate. The two stereoisomers are quite stable in aqueous solution at -20 °C. Characterization of the two stereoisomers was also performed using electrospray ionization tandem mass spectrometry (ESI-MS/MS), and we discuss here for the first time the corresponding MS/MS fragmentation pathways, which are clearly distinct. The main difference is that of the mode of dehydration of the 3,4-diol in positive ionization mode, which involves a loss of hydroxyl group at either C3 or C4 for the 3,4-cis isomer but only at C3 for the 3,4-trans isomer. Tandem mass spectrometry therefore proves useful as a complementary methodology to NMR to identify each of the two stereoisomers.
Collapse
Affiliation(s)
- Jia-Rong Zhang
- Chimie et Biologie des Membranes et des Nano-objets (CBMN, UMR5248), Université de Bordeaux , 33 608 Pessac, France
| | - James Tolchard
- Chimie et Biologie des Membranes et des Nano-objets (CBMN, UMR5248), Université de Bordeaux , 33 608 Pessac, France
| | - Katell Bathany
- Chimie et Biologie des Membranes et des Nano-objets (CBMN, UMR5248), Université de Bordeaux , 33 608 Pessac, France
| | | | - Jean Chaudiere
- Chimie et Biologie des Membranes et des Nano-objets (CBMN, UMR5248), Université de Bordeaux , 33 608 Pessac, France
| |
Collapse
|
15
|
Setford PC, Jeffery DW, Grbin PR, Muhlack RA. Factors affecting extraction and evolution of phenolic compounds during red wine maceration and the role of process modelling. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.09.005] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
16
|
Ma W, Waffo-Teguo P, Jourdes M, Li H, Teissedre PL. Chemical Affinity between Tannin Size and Salivary Protein Binding Abilities: Implications for Wine Astringency. PLoS One 2016; 11:e0161095. [PMID: 27518822 PMCID: PMC4982662 DOI: 10.1371/journal.pone.0161095] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2016] [Accepted: 07/31/2016] [Indexed: 11/19/2022] Open
Abstract
Astringency perception, as an essential parameter for high-quality red wine, is principally elicited by condensed tannins in diversified chemical structures. Condensed tannins, which are also known as proanthocyanidins (PAs), belong to the flavonoid class of polyphenols and are incorporated by multiple flavan-3-ols units according to their degree of polymerization (DP). However, the influence of DP size of PAs on astringency perception remains unclear for decades. This controversy was mainly attributed to the lack of efficient strategies to isolate the PAs in non-galloylated forms and with individual degree size from grape/wine. In the present study, the astringency intensity of purified and identified grape oligomeric tannins (DP ranged from 1 to 5) was firstly explored. A novel non-solid phase strategy was used to rapidly exclude the galloylated PAs from the non-galloylated PAs and fractionate the latter according to their DP size. Then, a series of PAs with individual DP size and galloylation were purified by an approach of preparative hydrophilic interaction chromatography. Furthermore, purified compounds were identified by both normal phase HPLC-FLD and reverse phase UHPLC-ESI-Q-TOF. Finally, the contribution of the astringency perception of the individual purified tannins was examined with a salivary protein binding ability test. The results were observed by HPLC-FLD and quantified by changes in PA concentration remaining in the filtrate. In summary, a new approach without a solid stationary phase was developed to isolate PAs according to their DP size. And a positive relationship between the DP of PAs and salivary protein affinity was revealed.
Collapse
Affiliation(s)
- Wen Ma
- College of Enology and Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A & F University, Yangling, Shaanxi, China
- Univ. de Bordeaux, ISVV, EA 4577, Unité de recherche OENOLOGIE, F-33882, Villenave d'Ornon, France
- INRA, ISVV, USC 1366 OENOLOGIE, F-33882, Villenave d'Ornon, France
| | - Pierre Waffo-Teguo
- Univ. de Bordeaux, ISVV, EA 4577, Unité de recherche OENOLOGIE, F-33882, Villenave d'Ornon, France
- INRA, ISVV, USC 1366 OENOLOGIE, F-33882, Villenave d'Ornon, France
| | - Michael Jourdes
- Univ. de Bordeaux, ISVV, EA 4577, Unité de recherche OENOLOGIE, F-33882, Villenave d'Ornon, France
- INRA, ISVV, USC 1366 OENOLOGIE, F-33882, Villenave d'Ornon, France
| | - Hua Li
- College of Enology and Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A & F University, Yangling, Shaanxi, China
- * E-mail: (PLT); (HL)
| | - Pierre-Louis Teissedre
- Univ. de Bordeaux, ISVV, EA 4577, Unité de recherche OENOLOGIE, F-33882, Villenave d'Ornon, France
- INRA, ISVV, USC 1366 OENOLOGIE, F-33882, Villenave d'Ornon, France
- * E-mail: (PLT); (HL)
| |
Collapse
|
17
|
Bautista-Ortín AB, Martínez-Hernández A, Ruiz-García Y, Gil-Muñoz R, Gómez-Plaza E. Anthocyanins influence tannin-cell wall interactions. Food Chem 2016; 206:239-48. [PMID: 27041322 DOI: 10.1016/j.foodchem.2016.03.045] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2015] [Revised: 03/13/2016] [Accepted: 03/14/2016] [Indexed: 11/30/2022]
Abstract
The rate of tannin extraction was studied in a vinification of red grapes and the results compared with another vinification made with white grapes fermented as for typical red wine, in the presence of skins and seeds. Even though the grapes presented a quite similar skin and seed tannin content, the differences in tannin concentration between both vinifications was very large, despite the fact that the only apparent difference between the phenolic composition of both wines was the anthocyanin content. This suggests that anthocyanins play an important role in tannin extractability, perhaps because they affect the extent of the tannin-cell wall interaction, a factor that largely controls the resulting quantity of tannins in wines. To confirm this observation, the effect of anthocyanins on the tannin extractability from grape seeds and skin and on the interaction between tannins and grape cell walls suspended in model solutions were studied. The results indicated that anthocyanins favored skin and seed tannin extraction and that there is a competition for the adsorption sites between anthocyanins and tannins that increases the tannin content when anthocyanins are present.
Collapse
Affiliation(s)
- Ana Belén Bautista-Ortín
- Department of Food Science and Technology, Faculty of Veterinary, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
| | - Alejandro Martínez-Hernández
- Department of Food Science and Technology, Faculty of Veterinary, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
| | - Yolanda Ruiz-García
- Department of Food Science and Technology, Faculty of Veterinary, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
| | - Rocío Gil-Muñoz
- Instituto Murciano de Investigación y Desarrollo Agroalimentario, Ctra. La Alberca, s/n, 30150 Murcia, Spain
| | - Encarna Gómez-Plaza
- Department of Food Science and Technology, Faculty of Veterinary, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain.
| |
Collapse
|
18
|
Cheynier V, Tomas-Barberan FA, Yoshida K. Polyphenols: From Plants to a Variety of Food and Nonfood Uses. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:7589-94. [PMID: 26281949 DOI: 10.1021/acs.jafc.5b01173] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Polyphenols are major plant secondary metabolites, structurally extremely diverse, essential for a variety of functions in plants, responsible for major organoleptic and nutritional properties of plant-derived foods, and useful for numerous practical applications. During the 27th International Conference on Polyphenols and 8th Tannin Conference, held jointly in September 2014 in Nagoya, Japan (ICP2014), the latest advances in polyphenol research have been presented. These include advances in polyphenol chemistry, physicochemistry, and materials science; their biosynthesis, genetics, and metabolic engineering; and their role in plant interactions with the environment, in nutrition and health, and in natural medicine. This special issue presents a selection of research papers presented at the meeting, covering these different fields. Major recent progress and perspectives in these areas are also outlined in this introductory paper.
Collapse
Affiliation(s)
- Véronique Cheynier
- UMR1083 Sciences pour l'œnologie, INRA , 2 place Viala, 34060 Montpellier cedex, France
- Research group on Quality, Safety and Bioactivity of Plant Foods, CEBAS-CSIC , P.O. Box 164, Espinardo, Murcia 30100, Spain
- Graduate School of Information Science, Nagoya University , Chikusa, Nagoya 464-8601, Japan
| | - Francisco A Tomas-Barberan
- UMR1083 Sciences pour l'œnologie, INRA , 2 place Viala, 34060 Montpellier cedex, France
- Research group on Quality, Safety and Bioactivity of Plant Foods, CEBAS-CSIC , P.O. Box 164, Espinardo, Murcia 30100, Spain
- Graduate School of Information Science, Nagoya University , Chikusa, Nagoya 464-8601, Japan
| | - Kumi Yoshida
- UMR1083 Sciences pour l'œnologie, INRA , 2 place Viala, 34060 Montpellier cedex, France
- Research group on Quality, Safety and Bioactivity of Plant Foods, CEBAS-CSIC , P.O. Box 164, Espinardo, Murcia 30100, Spain
- Graduate School of Information Science, Nagoya University , Chikusa, Nagoya 464-8601, Japan
| |
Collapse
|