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Fotakis C, Andreou V, Christodouleas DC, Zervou M. The Metabolic and Antioxidant Activity Profiles of Aged Greek Grape Marc Spirits. Foods 2024; 13:1664. [PMID: 38890893 PMCID: PMC11172063 DOI: 10.3390/foods13111664] [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: 04/14/2024] [Revised: 05/17/2024] [Accepted: 05/24/2024] [Indexed: 06/20/2024] Open
Abstract
In the last decade, "expressions" of grape marc spirits aged in wooden barrels of characteristic amber color and complex sensory attributes have been introduced. Yet studies on constituents migrating from the barrel to the beverage are scarce, and their metabolic profile remains unexplored. Furthermore, the literature on the assessment of their antioxidant activity is limited. NMR metabolomics and spectrophotometry have been implemented in 38 samples to elucidate the impact of the aging procedure on the metabolites' composition and establish whether these beverages exhibit antioxidant activity. Provenance was related to fusel alcohols, esters, acetaldehyde, methanol, saccharides, and 2-phenylethanol, while ethyl acetate and ethyl lactate contributed to discriminating samples of the same winery. Identified metabolites such as vanillin, syringaldehyde, and sinapaldehyde were related to the aging procedure. The maturation in the barrel was also associated with an increase in xylose, glucose, fructose, and arabinose. The antioxidant potential of the aged Greek grape marc spirits resulting from their maturation in oak barrels was highlighted. The metabolic profiling and antioxidant potential of aged Greek grape marc spirits were assessed for the first time. Finally, the enrichment of the aromatic region was noted with the presence of metabolites with a furanic and phenolic ring derived, respectively, from the polysaccharides' degradation or the thermal decomposition of lignin.
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Affiliation(s)
- Charalambos Fotakis
- Institute of Chemical Biology, National Hellenic Research Foundation, 48 Vas. Constantinou Ave., 11635 Athens, Greece; (C.F.); (V.A.)
| | - Vasiliki Andreou
- Institute of Chemical Biology, National Hellenic Research Foundation, 48 Vas. Constantinou Ave., 11635 Athens, Greece; (C.F.); (V.A.)
| | | | - Maria Zervou
- Institute of Chemical Biology, National Hellenic Research Foundation, 48 Vas. Constantinou Ave., 11635 Athens, Greece; (C.F.); (V.A.)
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2
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Bao N, Song J, Zhao X, Rashed MMA, Zhai K, Dong Z. Mechanochemical-Assisted Extraction and Biological Activity Research of Phenolic Compounds from Lotus Seedpod ( Receptaculum Nelumbinis). Molecules 2023; 28:7947. [PMID: 38138437 PMCID: PMC10745395 DOI: 10.3390/molecules28247947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 11/29/2023] [Accepted: 11/30/2023] [Indexed: 12/24/2023] Open
Abstract
To explore the feasibility of the mechanochemical-assisted extraction (MCAE) of phenolic compounds from lotus seedpod (Receptaculum Nelumbinis), a single-factor experiment combined with response-surface methodology (RSM) was used to optimize the extraction process. The results showed the optimal extraction conditions as follows: Li2CO3 as a solid reagent (25%), an extraction time of 80 min, liquid/solid ratio of 42.8 mL/g, and extraction temperature of 80.7 °C; and the maximum value of total phenolic content (TPC) was 106.15 ± 1.44 gallic acid equivalents (GAE)/g dry weight (DW). Additionally, the 2,2-Diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) were 279.75 ± 18.71, 618.60 ± 2.70, and 634.14 ± 7.17 µmol TE/g, respectively. Ultra-high pressure liquid chromatography combined with triple-time-of-flight mass spectrophotometry (UPLC-Triple-TOF/MS) analysis identified eight phenolic compounds mainly consisting of polyphenols and flavonoids. Moreover, the phenolic compounds showed potent inhibitory effects on both α-amylase and α-glucosidase, with inhibition rates of over 80%. Furthermore, the results showed different degrees of inhibition activity against Bacillus subtilis, Staphylococcus aureus, and Escherichia coli, among which the inhibitory effect on the growth of B. subtilis was the best. This paper shows that the phenolic compounds have good biological activities, which provides a reference for the further exploitation of LSP.
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Affiliation(s)
- Nina Bao
- School of Biological and Food Engineering, Suzhou University, Suzhou 234000, China; (N.B.); (J.S.); (X.Z.); (M.M.A.R.); (Z.D.)
- Engineering Research Center for Development and High Value Utilization of Genuine Medicinal Materials in North Anhui Province, Suzhou University, Suzhou 234000, China
| | - Jiajia Song
- School of Biological and Food Engineering, Suzhou University, Suzhou 234000, China; (N.B.); (J.S.); (X.Z.); (M.M.A.R.); (Z.D.)
- College of Materials and Chemical Engineering, Southwest Forestry University, Kunming 650224, China
| | - Xinyuan Zhao
- School of Biological and Food Engineering, Suzhou University, Suzhou 234000, China; (N.B.); (J.S.); (X.Z.); (M.M.A.R.); (Z.D.)
| | - Marwan M. A. Rashed
- School of Biological and Food Engineering, Suzhou University, Suzhou 234000, China; (N.B.); (J.S.); (X.Z.); (M.M.A.R.); (Z.D.)
- Engineering Research Center for Development and High Value Utilization of Genuine Medicinal Materials in North Anhui Province, Suzhou University, Suzhou 234000, China
| | - Kefeng Zhai
- School of Biological and Food Engineering, Suzhou University, Suzhou 234000, China; (N.B.); (J.S.); (X.Z.); (M.M.A.R.); (Z.D.)
- Engineering Research Center for Development and High Value Utilization of Genuine Medicinal Materials in North Anhui Province, Suzhou University, Suzhou 234000, China
| | - Zeng Dong
- School of Biological and Food Engineering, Suzhou University, Suzhou 234000, China; (N.B.); (J.S.); (X.Z.); (M.M.A.R.); (Z.D.)
- Engineering Research Center for Development and High Value Utilization of Genuine Medicinal Materials in North Anhui Province, Suzhou University, Suzhou 234000, China
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3
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Xu R, Chen L, Zhang H, Crowder MW, Zhu J. Characterizing bourbon whiskey via the combination of LC-MS and GC-MS based molecular fingerprinting. Food Chem 2023; 423:136311. [PMID: 37167670 DOI: 10.1016/j.foodchem.2023.136311] [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: 11/16/2022] [Revised: 05/02/2023] [Accepted: 05/03/2023] [Indexed: 05/13/2023]
Abstract
To discover molecular fingerprints that vary by bourbon's age or color, 121 commercial bourbon samples were analyzed using both gas chromatography and liquid chromatography combined with mass spectrometry. In total, 81 non-volatile compounds and 102 volatile compounds were identified. A subset of samples containing age information was divided into training (n = 70) and testing (n = 12) groups to build and validate the Partial Least Square - Discriminant Analysis models for age-based classification. After internal and external validation, our models showed that 8 molecular markers unitedly provided up to 100% accuracy of prediction in distinguishing unaged (0 years), younger (0-4 years), and older (>4 years) bourbons. Additional efforts were also made to detect molecular signatures that contributed to the color differences in bourbon. Overall, our study provided a powerful strategy for the confident identification of high-quality products and robust evaluation of their commercial values.
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Affiliation(s)
- Rui Xu
- Comprehensive Cancer Center, The Ohio State University, Columbus, OH 43210, United States; Human Nutrition Program, Department of Human Sciences, The Ohio State University, Columbus, OH 43210, United States
| | - Li Chen
- Comprehensive Cancer Center, The Ohio State University, Columbus, OH 43210, United States; Human Nutrition Program, Department of Human Sciences, The Ohio State University, Columbus, OH 43210, United States
| | - Huan Zhang
- Department of Chemistry and Biochemistry, Miami University, Oxford, OH, 45056, United States
| | - Michael W Crowder
- Department of Chemistry and Biochemistry, Miami University, Oxford, OH, 45056, United States.
| | - Jiangjiang Zhu
- Comprehensive Cancer Center, The Ohio State University, Columbus, OH 43210, United States; Human Nutrition Program, Department of Human Sciences, The Ohio State University, Columbus, OH 43210, United States.
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4
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Ziyatdinova G, Antonova T, Davletshin R. Voltammetric Sensor Based on the Poly( p-aminobenzoic Acid) for the Simultaneous Quantification of Aromatic Aldehydes as Markers of Cognac and Brandy Quality. SENSORS (BASEL, SWITZERLAND) 2023; 23:2348. [PMID: 36850946 PMCID: PMC9960838 DOI: 10.3390/s23042348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 02/15/2023] [Accepted: 02/16/2023] [Indexed: 06/18/2023]
Abstract
Cognac and brandy quality control is an actual topic in food analysis. Aromatic aldehydes, particularly syringaldehyde and vanillin, are one of the markers used for these purposes. Therefore, simple and express methods for their simultaneous determination are required. The voltammetric sensor based on the layer-by-layer combination of multi-walled carbon nanotubes (MWCNTs) and electropolymerized p-aminobenzoic acid (p-ABA) provides full resolution of the syringaldehyde and vanillin oxidation peaks. Optimized conditions of p-ABA electropolymerization (100 µM monomer in Britton-Robinson buffer pH 2.0, twenty cycles in the polarization window of -0.5 to 2.0 V with a potential scan rate of 100 mV·s-1) were found. The poly(p-ABA)-based electrode was characterized by scanning electron microscopy (SEM), cyclic voltammetry, and electrochemical impedance spectroscopy (EIS). Electrooxidation of syringaldehyde and vanillin is an irreversible two-electron diffusion-controlled process. In the differential pulse mode, the sensor allows quantification of aromatic aldehydes in the ranges of 0.075-7.5 and 7.5-100 µM for syringaldehyde and 0.50-7.5 and 7.5-100 µM for vanillin with the detection limits of 0.018 and 0.19 µM, respectively. The sensor was applied to cognac and brandy samples and compared to chromatography.
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Affiliation(s)
- Guzel Ziyatdinova
- Analytical Chemistry Department, Kazan Federal University, Kremleyevskaya 18, Kazan 420008, Russia
| | - Tatyana Antonova
- Analytical Chemistry Department, Kazan Federal University, Kremleyevskaya 18, Kazan 420008, Russia
| | - Rustam Davletshin
- Department of High Molecular and Organoelement Compounds, Kazan Federal University, Kremleyevskaya 18, Kazan 420008, Russia
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Wang L, Chen S, Xu Y. Distilled beverage aging: A review on aroma characteristics, maturation mechanisms, and artificial aging techniques. Compr Rev Food Sci Food Saf 2023; 22:502-534. [PMID: 36527314 DOI: 10.1111/1541-4337.13080] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 10/12/2022] [Accepted: 11/01/2022] [Indexed: 12/23/2022]
Abstract
The market value of distilled beverage relies on its quality with a major contribution of distinctive and fascinating aromas. The aroma of distilled beverage is built on the basis of chemical components and can be modified through a series of physical and chemical processes such as aging. Revealing the hidden knowledge behind the evolution of numerous chemical components during these physicochemical processes in distilled beverages is not only significant but also challenging due to its complex system. In this review, the trends in the changes of associated aroma compounds over aging are proposed on the basis of understanding the relationship between chemical components and aroma profiles of numerous typical distilled beverages. The different aging systems, both classical platforms from Eastern countries (pottery jars) to Western countries (wood barrels), and modern platforms such as artificial aging technologies are outlined and compared with their respective applications. Optimizing aging processes is a challenging but imperative step, which warrants further fundamental knowledge from targeting aging-related molecules to the exploration of multitude physicochemical reaction mechanisms that occur during this process, such as the formation of potent odorant compounds in specific containers and environments, as well as mass transfer processes between solid and liquid interfaces. Understanding these maturation mechanisms of distilled beverages expressed by chemosensory signature holds promise for major improvements in future aging technologies that can efficiently yield stable and high-quality products.
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Affiliation(s)
- Lulu Wang
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Shuang Chen
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
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6
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Characterization of the Compounds Released in the Gaseous Waste Stream during the Slow Pyrolysis of Hemp ( Cannabis sativa L.). MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27092794. [PMID: 35566144 PMCID: PMC9100882 DOI: 10.3390/molecules27092794] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 04/21/2022] [Accepted: 04/23/2022] [Indexed: 11/24/2022]
Abstract
This study aims to characterize and valorize hemp residual biomass by a slow pyrolysis process. The volatile by-products of hemp carbonization were characterized by several methods (TGA, UV-VIS, TLC, Flash Prep-LC, UHPLC, QTOF-MS) to understand the pyrolysis reaction mechanisms and to identify the chemical products produced during the process. The obtained carbon yield was 29%, generating a gaseous stream composed of phenols and furans which was collected in four temperature ranges (F1 at 20–150 °C, F2 at 150–250 °C, F3 at 250–400 °C and F4 at 400–1000 °C). The obtained liquid fractions were separated into subfractions by flash chromatography. The total phenolic content (TPC) varied depending on the fraction but did not correlate with an increase in temperature or with a decrease in pH value. Compounds present in fractions F1, F3 and F4, being mainly phenolic molecules such as guaiacyl or syringyl derivatives issued from the lignin degradation, exhibit antioxidant capacity. The temperature of the pyrolysis process was positively correlated with detectable phenolic content, which can be explained by the decomposition order of the hemp chemical constituents. A detailed understanding of the chemical composition of pyrolysis products of hemp residuals allows for an assessment of their potential valorization routes and the future economic potential of underutilized biomass.
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Hostnik G, Tošović J, Štumpf S, Petek A, Bren U. The influence of pH on UV/Vis spectra of gallic and ellagic acid: A combined experimental and computational study. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2022; 267:120472. [PMID: 34653808 DOI: 10.1016/j.saa.2021.120472] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 09/28/2021] [Accepted: 10/03/2021] [Indexed: 06/13/2023]
Abstract
The pH dependence of the UV/Vis spectrum of gallic and ellagic acid was measured in a buffer-free solution to obtain reliable data at wavelengths bellow 230 nm. UV/Vis absorption spectra were also calculated for all possible ionised species of gallic and ellagic acid using time dependent density functional theory (TD-DFT). From pKa values of gallic and ellagic acid the molar fraction of different ionised species was calculated for each pH value. Finally, the simulated spectra at different pH values were obtained as a weighted average of spectra of neutral, once, twice, three-times, and four-times deprotonated species. The calculated spectra were then compared to the experimental spectra, and the peaks in the experimental spectrum were explained in the terms of main electronic transitions that results in the observed absorption bands. At low pH values the agreement between the experimental and calculated spectra was excellent. At near-neutral pH values the majority of the experimental spectra features were well reproduced in the calculated spectra. A satisfactory agreement between experimental and calculated spectrum at high pH values was also achieved by incorporating the calculated spectra of the oxidised species of gallic acid as well as ellagic acid spectra with one lactone ring open.
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Affiliation(s)
- Gregor Hostnik
- Faculty of Chemistry and Chemical Technology, University of Maribor, Smetanova 17, Maribor SI-2000, Slovenia
| | - Jelena Tošović
- Faculty of Chemistry and Chemical Technology, University of Maribor, Smetanova 17, Maribor SI-2000, Slovenia
| | - Sara Štumpf
- Faculty of Chemistry and Chemical Technology, University of Maribor, Smetanova 17, Maribor SI-2000, Slovenia
| | - Anja Petek
- Faculty of Chemistry and Chemical Technology, University of Maribor, Smetanova 17, Maribor SI-2000, Slovenia
| | - Urban Bren
- Faculty of Chemistry and Chemical Technology, University of Maribor, Smetanova 17, Maribor SI-2000, Slovenia; Faculty of Mathematics, Natural Sciences and Information Technologies, University of Primorska, Glagoljaşka 8, Koper SI-6000, Slovenia.
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Kumar A, Kaushik P, Incerpi S, Pedersen JZ, Goel S, Prasad AK, Rohil V, Parmar VS, Saso L, Len C. Evaluation of the Free Radical Scavenging Activities of Ellagic Acid and Ellagic Acid Peracetate by EPR Spectrometry. Molecules 2021; 26:4800. [PMID: 34443388 PMCID: PMC8399592 DOI: 10.3390/molecules26164800] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 07/25/2021] [Accepted: 08/04/2021] [Indexed: 11/16/2022] Open
Abstract
The purpose of this study was to examine the free radical scavenging and antioxidant activities of ellagic acid (EA) and ellagic acid peracetate (EAPA) by measuring their reactions with the radicals, 2,2-diphenyl-1-picrylhydrazyl and galvinoxyl using EPR spectroscopy. We have also evaluated the influence of EA and EAPA on the ROS production in L-6 myoblasts and rat liver microsomal lipid peroxidation catalyzed by NADPH. The results obtained clearly indicated that EA has tremendous ability to scavenge free radicals, even at concentration of 1 µM. Interestingly even in the absence of esterase, EAPA, the acetylated product of EA, was also found to be a good scavenger but at a relatively slower rate. Kinetic studies revealed that both EA and EAPA have ability to scavenge free radicals at the concentrations of 1 µM over extended periods of time. In cellular systems, EA and EAPA were found to have similar potentials for the inhibition of ROS production in L-6 myoblasts and NADPH-dependent catalyzed microsomal lipid peroxidation.
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Affiliation(s)
- Ajit Kumar
- Department of Chemistry, SRM University, Delhi-NCR, Haryana, 39, RGEC, Sonepat 131 029, India; (A.K.); (P.K.)
- Department of Biochemistry, V. P. Chest Institute, University of Delhi, Delhi 110 007, India; (S.G.); (V.R.)
| | - Preeti Kaushik
- Department of Chemistry, SRM University, Delhi-NCR, Haryana, 39, RGEC, Sonepat 131 029, India; (A.K.); (P.K.)
| | - Sandra Incerpi
- Department of Sciences, University of Rome “Roma Tre”, 00146 Rome, Italy;
| | - Jens Z. Pedersen
- Department of Biology, University of Rome “Tor Vergata”, Via della Ricerca, Scientifica 1, 00133 Rome, Italy;
| | - Sanjay Goel
- Department of Biochemistry, V. P. Chest Institute, University of Delhi, Delhi 110 007, India; (S.G.); (V.R.)
| | - Ashok K. Prasad
- Bioorganic Laboratory, Department of Chemistry, University of Delhi, Delhi 110 007, India; (A.K.P.); (V.S.P.)
| | - Vishwajeet Rohil
- Department of Biochemistry, V. P. Chest Institute, University of Delhi, Delhi 110 007, India; (S.G.); (V.R.)
| | - Virinder S. Parmar
- Bioorganic Laboratory, Department of Chemistry, University of Delhi, Delhi 110 007, India; (A.K.P.); (V.S.P.)
- Department of Chemistry and Environmental Science, Medgar Evers College, The City University of New York, 1638 Bedford Avenue, Brooklyn, NY 11225, USA
| | - Luciano Saso
- Department of Physiology and Pharmacology “Vittorio Erspamer”, Sapienza University, P. le. Aldo Moro 5, 00185 Rome, Italy;
| | - Christophe Len
- Institute of Chemistry for Life and Health Sciences, Chimie ParisTech, PSL Research University, CNRS, UMR8060, 11 rue Pierre et Marie Curie, F-75005 Paris, France
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Silvello GC, Bortoletto AM, de Castro MC, Alcarde AR. New approach for barrel-aged distillates classification based on maturation level and machine learning: A study of cachaça. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110836] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Schwarz M, Weber F, Durán-Guerrero E, Castro R, Rodríguez-Dodero MDC, García-Moreno MV, Winterhalter P, Guillén-Sánchez D. HPLC-DAD-MS and Antioxidant Profile of Fractions from Amontillado Sherry Wine Obtained Using High-Speed Counter-Current Chromatography. Foods 2021; 10:foods10010131. [PMID: 33435411 PMCID: PMC7826704 DOI: 10.3390/foods10010131] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 01/02/2021] [Accepted: 01/06/2021] [Indexed: 01/18/2023] Open
Abstract
In the present work, the polyphenolic profile of a complex matrix such as Amontillado sherry has been processed by means of high-speed counter-current chromatography (HSCCC) and characterized by HPLC-DAD-MS. An Amberlite XAD-7 column was used to obtain the wine extract, and three different biphasic solvent systems were applied for HSCCC separation: MTBE (methyl tert-butyl ether)/n-butanol/acetonitrile/water (1.1/3/1.1/5+0.1% trifluoroacetic acid), MTBE/n-butanol/acetonitrile/water (2/2/1/5), and hexane/ethyl acetate/ethanol/water (1/5/1/5). As a result, 42 phenolic compounds and furanic derivatives have been identified by means of HPLC-DAD-MS, with 11 of them being identified for the first time in Sherry wines: 3-feruloylquinic acid, isovanillin, ethyl vanillate, furoic acid, dihydro-p-coumaric acid, 6-O-feruloylglucose, ethyl gallate, hydroxytyrosol, methyl protocatechuate, homoveratric acid and veratraldehyde. In addition, the antioxidant capacity (ABTS) of the obtained fractions was determined, revealing higher values in those fractions in which compounds such as gallic acid, protocatechuic acid, protocatechualdehyde, trans-caftaric acid, syringic acid, isovanillin or tyrosol, among others, were present. This is the first time that HSCCC has been used to characterize the phenolic composition of Sherry wines.
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Affiliation(s)
- Mónica Schwarz
- “Salus Infirmorum” Faculty of Nursing, University of Cadiz, 11001 Cadiz, Spain;
- Nutrition and Bromatology Area, Faculty of Medicine, University of Cadiz, Plaza Falla, 9, 11003 Cadiz, Spain
| | - Fabian Weber
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115 Bonn, Germany;
| | - Enrique Durán-Guerrero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Pol. Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain; (R.C.); (M.d.C.R.-D.); (M.V.G.-M.); (D.G.-S.)
- Correspondence: ; Tel.: +34-956-016-456
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Pol. Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain; (R.C.); (M.d.C.R.-D.); (M.V.G.-M.); (D.G.-S.)
| | - María del Carmen Rodríguez-Dodero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Pol. Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain; (R.C.); (M.d.C.R.-D.); (M.V.G.-M.); (D.G.-S.)
| | - Maria Valme García-Moreno
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Pol. Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain; (R.C.); (M.d.C.R.-D.); (M.V.G.-M.); (D.G.-S.)
| | - Peter Winterhalter
- Institute of Food Chemistry, Technische Universität Braunschweig, Schleinitzstrasse 20, 38106 Braunschweig, Germany;
| | - Dominico Guillén-Sánchez
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Pol. Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain; (R.C.); (M.d.C.R.-D.); (M.V.G.-M.); (D.G.-S.)
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11
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Castro MC, Bortoletto AM, Silvello GC, Alcarde AR. Maturation related phenolic compounds in cachaça aged in new oak barrels. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.629] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Mariana Costa Castro
- Escola Superior de Agricultura ‘Luiz de Queiroz’ Universidade de São Paulo Piracicaba SP Brazil
| | | | | | - André Ricardo Alcarde
- Escola Superior de Agricultura ‘Luiz de Queiroz’ Universidade de São Paulo Piracicaba SP Brazil
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12
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Castro MC, Bortoletto AM, Silvello GC, Alcarde AR. Lignin-derived phenolic compounds in cachaça aged in new barrels made from two oak species. Heliyon 2020; 6:e05586. [PMID: 33294711 PMCID: PMC7695959 DOI: 10.1016/j.heliyon.2020.e05586] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2020] [Revised: 10/13/2020] [Accepted: 11/19/2020] [Indexed: 11/26/2022] Open
Abstract
Aging cachaça in wooden barrels is essential to improve its quality. The level of maturation of distillates can be determined based on the contents of aging-marker phenolic compounds extracted from the lignin of the wooden barrel. This study aimed to characterize the aging process of cachaça by analyzing the mechanism of lignin degradation during its maturation in new barrels made from two oak species, European (Quercus petraea) and American (Quercus alba), for up to 60 months. Evaluation was based on the analyses of cinnamic aldehydes (sinapaldehyde and coniferaldehyde), benzoic aldehydes (syringaldehyde and vanillin), and benzoic acids (syringic and vanillic acids) using high-performance liquid chromatography. Oak species had a significant effect on all the studied phenolic compounds. Higher contents of all the identified phenolic compounds were found in cachaça aged in barrels made from American oak. The total contents of benzoic acids (vanillic and syringic acids) can be considered for predicting the level of maturation of cachaça aged in barrels made from both oak species. Based on the composition of maturation-related congeners, it is likely that for cachaça each year of aging in new oak barrels corresponds to approximately 5 years of aging for spirits in general commercialized worldwide.
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Affiliation(s)
- Mariana C Castro
- Escola Superior de Agricultura "Luiz de Queiroz", Universidade de São Paulo, Av. Pádua Dias 11, CP 9, 13418-900, Piracicaba, SP, Brazil
| | - Aline M Bortoletto
- Escola Superior de Agricultura "Luiz de Queiroz", Universidade de São Paulo, Av. Pádua Dias 11, CP 9, 13418-900, Piracicaba, SP, Brazil
| | - Giovanni C Silvello
- Escola Superior de Agricultura "Luiz de Queiroz", Universidade de São Paulo, Av. Pádua Dias 11, CP 9, 13418-900, Piracicaba, SP, Brazil
| | - André R Alcarde
- Escola Superior de Agricultura "Luiz de Queiroz", Universidade de São Paulo, Av. Pádua Dias 11, CP 9, 13418-900, Piracicaba, SP, Brazil
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13
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Ceci C, Graziani G, Faraoni I, Cacciotti I. Strategies to improve ellagic acid bioavailability: from natural or semisynthetic derivatives to nanotechnological approaches based on innovative carriers. NANOTECHNOLOGY 2020; 31:382001. [PMID: 32380485 DOI: 10.1088/1361-6528/ab912c] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Ellagic acid (EA) is a polyphenolic compound whose dietary consumption is mainly associated with the intake of red fruits, including pomegranates, strawberries, blackberries, blackcurrants, raspberries, grapes or dried fruits, like walnuts and almonds. A number of studies indicate that EA exerts health-beneficial effects against several chronic pathologies associated with oxidative damage, including different kinds of cancer, cardiovascular and neurodegenerative diseases. Furthermore, EA possesses wound-healing properties, antibacterial and antiviral effects, and acts as a systemic antioxidant. However, clinical applications of this polyphenol have been hampered and prevented by its poor water solubility (9.7 ± 3.2 μg ml-1 in water) and pharmacokinetic profile (limited absorption rate and plasma half-life <1 h after ingestion of pomegranate juice), properties due to the chemical nature of the organic heterotetracyclic compound. Little has been reported on efficient strategies to enhance EA poor oral bioavailability, including chemical structure modifications, encapsulation within nano-microspheres to be used as carriers, and molecular dispersion in polymer matrices. In this review we summarize the experimental approaches investigated so far in order to improve EA pharmacokinetics, supporting the hypothesis that enhancement in EA solubility is a feasible route for increasing its oral absorption.
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Affiliation(s)
- Claudia Ceci
- Department of Systems Medicine, University of Rome Tor Vergata, Via Montpellier 1 00133, Rome, Italy
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14
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Hayes PE, Glennon JD, Luong JHT. Electroanalysis of Gallic and Ellagic Acids at a Boron‐doped Diamond Electrode Coupled with High‐performance Liquid Chromatography. ELECTROANAL 2020. [DOI: 10.1002/elan.202060021] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Phyllis E. Hayes
- Innovative Chromatography Group, Irish Separation Science Cluster (ISSC), School of Chemistry and the Analytical & Biological Chemistry Research Facility (ABCRF) University College Cork College Road Cork T12 YN60 Ireland
| | - Jeremy D. Glennon
- Innovative Chromatography Group, Irish Separation Science Cluster (ISSC), School of Chemistry and the Analytical & Biological Chemistry Research Facility (ABCRF) University College Cork College Road Cork T12 YN60 Ireland
| | - John H. T. Luong
- Innovative Chromatography Group, Irish Separation Science Cluster (ISSC), School of Chemistry and the Analytical & Biological Chemistry Research Facility (ABCRF) University College Cork College Road Cork T12 YN60 Ireland
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15
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Hinojosa-Nogueira D, Pérez-Burillo S, Ángel Rufián-Henares J, Pastoriza de la Cueva S. Characterization of rums sold in Spain through their absorption spectra, furans, phenolic compounds and total antioxidant capacity. Food Chem 2020; 323:126829. [PMID: 32334309 DOI: 10.1016/j.foodchem.2020.126829] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 04/13/2020] [Accepted: 04/14/2020] [Indexed: 02/02/2023]
Abstract
A total of 42 different rums currently marketed in Spain were analyzed to study the effect of aging time and manufacturing steps (filtration, addition of additives or spices, solera aging method, use of different types of aging barrels) on several parameters: color, non-enzymatic browning, antioxidant capacity and phenolic profile. Different analytical techniques to obtain a broader descriptions of the samples were employed: absorption and UV-vis spectrophotometry, antioxidant capacity (DPPH, FRAP, ABTS methods), total phenols and HPLC to detect individual phenolic and furanic compounds. Results showed that spectrophotometric techniques could potentially be used to detect adulteration and frauds, as well as to differentiate rums by aging time. Those rums aged longer, especially those aged in oak barrels that had previously contained Bourbon or wine, showed higher phenolic content, antioxidant capacity and concentration of furanic compounds. Filtration results in the loss of antioxidant compounds while adding spices increases their concentration in rums.
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Affiliation(s)
- Daniel Hinojosa-Nogueira
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - Sergio Pérez-Burillo
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - José Ángel Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain; Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, Granada, Spain.
| | - Silvia Pastoriza de la Cueva
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
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16
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Use of Alternative Wood for the Ageing of Brandy de Jerez. Foods 2020; 9:foods9030250. [PMID: 32110968 PMCID: PMC7143003 DOI: 10.3390/foods9030250] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2020] [Revised: 02/19/2020] [Accepted: 02/22/2020] [Indexed: 11/24/2022] Open
Abstract
The use of alternative types of wood has arisen for the aging of the Brandy de Jerez, on a pilot plant level. In particular, besides the use of American oak, two more types of oak have been studied, French oak and Spanish oak, allowed by the Technical File for the ID Brandy de Jerez, and chestnut, which, though it is not officially allowed, is a type of wood which had been traditionally used in the area for the aging of wines and distillates. All of them have been studied with different toasting levels: Intense toasting and medium toasting. The study of the total phenolic composition (TPI), chromatic characteristics, organic acids, and sensory analysis have proven that chestnut leads to distillates with a higher amount of phenolic compounds and coloring intensity than oak. This behavior is the opposite as regards the toasting of the wood. Among the different types of oak, Spanish oak produces aged distillates with a higher phenolic composition and a higher color intensity. Regarding tasting, the best-assessed samples were those aged with chestnut, French oak, and American oak, and the assessors preferred those who had used a medium toasting level to those with an intense level.
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17
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Hayes PE, Luong JHT, Gilchrist ES, Buzid A, Glennon JD. Profiling of phenolic flavorings using core-shell reversed-phase liquid chromatography with electrochemical detection at a boron-doped diamond electrode. J Chromatogr A 2020; 1612:460649. [PMID: 31708221 DOI: 10.1016/j.chroma.2019.460649] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2019] [Revised: 10/17/2019] [Accepted: 10/22/2019] [Indexed: 11/16/2022]
Abstract
A high-performance liquid chromatography (HPLC) method equipped with a boron-doped diamond (BDD) electrode was established for the simultaneous determination of phenol, 4-ethylphenol (4-EP), guaiacol, 4-ethylguaiacol (4-EG), 4-vinylguaiacol (4-VG), eugenol, and o-, m- and p-cresol. The separation was performed on a reversed-phase HALO C18 core-shell column (3.0 × 50 mm, 2.7 µm) with a mobile phase comprising 10 mM formate, pH 3, and 15% acetonitrile (ACN) (v/v), a flow rate of 1.5 mL/min, corresponding to a total run time of 9 min. The electrochemical detection (ECD) was set at +1.5 V vs. Pd/H2 in oxidative mode. Under optimized operating conditions, good linearity was obtained for the nine phenolics with corresponding coefficients of determination (R2) above 0.998. The limits of detection (LODs, S/N = 3) were 10 nM-1 µM, with an 80-fold increase in sensitivity for guaiacol achieved with ECD over ultraviolet (UV) detection. The sensitive and selective HPLC-ECD method was successfully applied for the identification and quantification of the nine phenolics in Islay, Irish, Scotch, and Highland whiskey samples, with significantly higher concentrations of the flavorings determined in Islay whiskey.
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Affiliation(s)
- Phyllis E Hayes
- Innovative Chromatography Group, Irish Separation Science Cluster (ISSC) Ireland, School of Chemistry and the Analytical & Biological Chemistry Research Facility (ABCRF), University College Cork, Western Road, Cork, Ireland
| | - John H T Luong
- Innovative Chromatography Group, Irish Separation Science Cluster (ISSC) Ireland, School of Chemistry and the Analytical & Biological Chemistry Research Facility (ABCRF), University College Cork, Western Road, Cork, Ireland
| | - Elizabeth S Gilchrist
- Innovative Chromatography Group, Irish Separation Science Cluster (ISSC) Ireland, School of Chemistry and the Analytical & Biological Chemistry Research Facility (ABCRF), University College Cork, Western Road, Cork, Ireland
| | - Alyah Buzid
- Innovative Chromatography Group, Irish Separation Science Cluster (ISSC) Ireland, School of Chemistry and the Analytical & Biological Chemistry Research Facility (ABCRF), University College Cork, Western Road, Cork, Ireland.
| | - Jeremy D Glennon
- Innovative Chromatography Group, Irish Separation Science Cluster (ISSC) Ireland, School of Chemistry and the Analytical & Biological Chemistry Research Facility (ABCRF), University College Cork, Western Road, Cork, Ireland.
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18
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Polak J, Bartoszek M, Lowe AR, Postnikov EB, Chorążewski M. Antioxidant Properties of Various Alcoholic Beverages: Application of a Semiempirical Equation. Anal Chem 2020; 92:2145-2150. [PMID: 31855413 DOI: 10.1021/acs.analchem.9b04692] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Presented here is a comprehensive study on the antioxidant properties of various alcoholic beverages: beers, wines, tinctures, and strong spirits, including whisky, brandy, cognac, vodkas, and liquors. The Trolox equivalent antioxidant capacity (TEAC) of each of these various alcoholic beverages is determined using an electron paramagnetic resonance (EPR) method, which is based on a semiempirical correlation. Moreover, the EC50 parameter was determined on the basis of the dependences of the TEAC values obtained by this mathematical equation. Moreover, the total phenolic content (TP) and color index, which have a direct influence on the antioxidant properties of the alcoholic beverages, were identified. The results showed that all the investigated alcoholic beverages (ABs), with the exception for vodkas, exhibit antioxidant properties. By performing a statistical analysis, it was found that the TEAC value significantly depends on the TP, production method, and raw material from which the alcohol was made. However, it is assumed that the TEAC value of alcoholic beverages is independent of the alcohol content.
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Affiliation(s)
- Justyna Polak
- Faculty of Science and Technology, Institute of Chemistry , University of Silesia , Szkolna 9 , 40-006 Katowice , Poland
| | - Mariola Bartoszek
- Faculty of Science and Technology, Institute of Chemistry , University of Silesia , Szkolna 9 , 40-006 Katowice , Poland
| | - Alexander R Lowe
- Faculty of Science and Technology, Institute of Chemistry , University of Silesia , Szkolna 9 , 40-006 Katowice , Poland
| | - Eugene B Postnikov
- Department of Theoretical Physics , Kursk State University , Radishcheva 33 , 305000 Kursk , Russia
| | - Mirosław Chorążewski
- Faculty of Science and Technology, Institute of Chemistry , University of Silesia , Szkolna 9 , 40-006 Katowice , Poland
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19
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20
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Simultaneous voltammetric determination of gallic and ellagic acids in cognac and brandy using electrode modified with functionalized SWNT and poly(pyrocatechol violet). FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01585-6] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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21
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Nanni G, Heredia-Guerrero JA, Paul UC, Dante S, Caputo G, Canale C, Athanassiou A, Fragouli D, Bayer IS. Poly(furfuryl alcohol)-Polycaprolactone Blends. Polymers (Basel) 2019; 11:E1069. [PMID: 31226802 PMCID: PMC6630956 DOI: 10.3390/polym11061069] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2019] [Revised: 06/17/2019] [Accepted: 06/18/2019] [Indexed: 11/16/2022] Open
Abstract
Poly(furfuryl alcohol) (PFA) is a bioresin synthesized from furfuryl alcohol (FA) that is derived from renewable saccharide-rich biomass. In this study, we compounded this bioresin with polycaprolactone (PCL) for the first time, introducing new functional polymer blends. Although PCL is biodegradable, its production relies on petroleum precursors such as cyclohexanone oils. With the method proposed herein, this dependence on petroleum-derived precursors/monomers is reduced by using PFA without significantly modifying some important properties of the PCL. Polymer blend films were produced by simple solvent casting. The blends were characterized in terms of surface topography by atomic force microscopy (AFM), chemical interactions between PCL and PFA by attenuated total reflection-Fourier transform infrared (ATR-FTIR), crystallinity by XRD, thermal properties by differential scanning calorimetry (DSC), and mechanical properties by tensile tests and biocompatibility by direct and indirect toxicity tests. PFA was found to improve the gas barrier properties of PCL without compromising its mechanical properties, and it demonstrated sustained antioxidant effect with excellent biocompatibility. Our results indicate that these new blends can be potentially used in diverse applications ranging from food packing to biomedical devices.
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Affiliation(s)
- Gabriele Nanni
- Smart Materials, Istituto Italiano di Tecnologia, via Morego 30, 16163 Genova, Italy.
| | | | - Uttam C Paul
- Smart Materials, Istituto Italiano di Tecnologia, via Morego 30, 16163 Genova, Italy.
| | - Silvia Dante
- Nanoscopy & Nikon Imaging Center, Istituto Italiano di Tecnologia, Via Morego 30, 16163 Genova, Italy.
| | - Gianvito Caputo
- Nanochemistry, Istituto Italiano di Tecnologia, Via Morego 30, 16163 Genova, Italy.
| | - Claudio Canale
- Department of Physics, Università degli studi di Genova, 16146 Genova, Italy.
| | | | - Despina Fragouli
- Smart Materials, Istituto Italiano di Tecnologia, via Morego 30, 16163 Genova, Italy.
| | - Ilker S Bayer
- Smart Materials, Istituto Italiano di Tecnologia, via Morego 30, 16163 Genova, Italy.
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22
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Spaho N, Đukic-Ratković D, Nikićević N, Blesić M, Tešević V, Mijatović B, Smajić Murtić M. Aroma compounds in barrel aged apple distillates from two different distillation techniques. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.573] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Nermina Spaho
- Faculty of Agriculture and Food Science; University of Sarajevo; Zmaja od Bosne 8 Sarajevo 71000 Bosnia and Herzegovina
| | - Davorka Đukic-Ratković
- Faculty of Agriculture and Food Science; University of Sarajevo; Zmaja od Bosne 8 Sarajevo 71000 Bosnia and Herzegovina
- Distillery BMB Delta; Jablanica 173, Gradiška 78405 Bosnia and Herzegovina
| | - Ninoslav Nikićević
- Faculty of Agriculture; University of Belgrade; Nemanjina 6 Belgrade 11000 Serbia
| | - Milenko Blesić
- Faculty of Agriculture and Food Science; University of Sarajevo; Zmaja od Bosne 8 Sarajevo 71000 Bosnia and Herzegovina
| | - Vele Tešević
- Faculty of Chemistry; University of Belgrade; Studentski trg 16 Belgrade 11000 Serbia
| | - Branko Mijatović
- Distillery BMB Delta; Jablanica 173, Gradiška 78405 Bosnia and Herzegovina
| | - Mirela Smajić Murtić
- Faculty of Agriculture and Food Science; University of Sarajevo; Zmaja od Bosne 8 Sarajevo 71000 Bosnia and Herzegovina
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23
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Fang C, Du H, Zheng X, Zhao A, Jia W, Xu Y. Solid-state fermented Chinese alcoholic beverage (baijiu) and ethanol resulted in distinct metabolic and microbiome responses. FASEB J 2019; 33:7274-7288. [PMID: 30857422 DOI: 10.1096/fj.201802306r] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Alcoholic beverages, which are consumed widely in most parts of the world, have long been identified as a major risk factor for all liver diseases, particularly alcoholic liver disease (ALD). Recent compositional analyses suggest that Chinese baijiu (CB), a clear alcoholic liquid distilled from fermented grains, contains large amounts of small molecule bioactive compounds in addition to a significant amount of ethanol (EtOH). Here, in an experimental mouse model, we show that CB caused lower degrees of liver injury than pure EtOH by protecting against the decrease of the relative abundance of Akkermansia and increase of the relative abundance of Prevotella in the gut, thereby preventing the destruction of the intestinal barrier. Furthermore, we demonstrated that EtOH-induced alteration of the gut microbiota profoundly affected the host metabolome. Compared with EtOH feeding, CB feeding resulted in higher concentrations of functional saturated long-chain fatty acids and short-chain fatty acids. The additional mouse models of low dosages of EtOH and of blending baijiu validated that volatile compounds in CB can attenuate EtOH-induced liver damages. Our results provide supporting evidence that ALD was profoundly influenced by host-gut microbiota metabolic interactions and that small molecule organic compounds in CB could attenuate ALD.-Fang, C., Du, H., Zheng, X., Zhao, A., Jia, W., Xu, Y. Solid-state fermented Chinese alcoholic beverage (baijiu) and ethanol resulted in distinct metabolic and microbiome responses.
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Affiliation(s)
- Cheng Fang
- State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Hai Du
- State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Xiaojiao Zheng
- Center for Translational Medicine, Shanghai Jiao Tong University Affiliated Sixth People's Hospital, Shanghai, China; and
| | - Aihua Zhao
- Center for Translational Medicine, Shanghai Jiao Tong University Affiliated Sixth People's Hospital, Shanghai, China; and
| | - Wei Jia
- Center for Translational Medicine, Shanghai Jiao Tong University Affiliated Sixth People's Hospital, Shanghai, China; and.,University of Hawaii Cancer Center, Honolulu, Hawaii, USA
| | - Yan Xu
- State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, China
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24
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Ceci C, Lacal PM, Tentori L, De Martino MG, Miano R, Graziani G. Experimental Evidence of the Antitumor, Antimetastatic and Antiangiogenic Activity of Ellagic Acid. Nutrients 2018; 10:E1756. [PMID: 30441769 PMCID: PMC6266224 DOI: 10.3390/nu10111756] [Citation(s) in RCA: 134] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2018] [Revised: 11/11/2018] [Accepted: 11/12/2018] [Indexed: 12/24/2022] Open
Abstract
Ellagic acid (EA) is a naturally occurring polyphenolic compound endowed with strong antioxidant and anticancer properties that is present in high quantity in a variety of berries, pomegranates, and dried fruits. The antitumor activity of EA has been mostly attributed to direct antiproliferative and apoptotic effects. Moreover, EA can inhibit tumour cell migration, extra-cellular matrix invasion and angiogenesis, all processes that are crucial for tumour infiltrative behaviour and the metastatic process. In addition, EA may increase tumour sensitivity to chemotherapy and radiotherapy. The aim of this review is to summarize the in vitro and in vivo experimental evidence supporting the anticancer activity of pure EA, its metabolites, and EA-containing fruit juice or extracts in a variety of solid tumour models. The EA oral administration as supportive therapy to standard chemotherapy has been recently evaluated in small clinical studies with colorectal or prostate cancer patients. Novel formulations with improved solubility and bioavailability are expected to fully develop the therapeutic potential of EA derivatives in the near future.
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Affiliation(s)
- Claudia Ceci
- Department of Systems Medicine, University of Rome Tor Vergata, 00173 Rome, Italy.
| | - Pedro M Lacal
- Laboratory of Molecular Oncology, Istituto Dermopatico dell'Immacolata, IDI-IRCCS, 00167 Rome, Italy.
| | - Lucio Tentori
- Department of Systems Medicine, University of Rome Tor Vergata, 00173 Rome, Italy.
| | - Maria Gabriella De Martino
- Laboratory of Medicinal Chemistry, Department of Biomedicine and Prevention, University of Rome Tor Vergata, 00173 Rome, Italy.
| | - Roberto Miano
- Urology Unit, Department of Surgical Sciences, University of Rome Tor Vergata, 00173 Rome, Italy.
| | - Grazia Graziani
- Department of Systems Medicine, University of Rome Tor Vergata, 00173 Rome, Italy.
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25
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Tokutomi H, Takeda T, Hoshino N, Akutagawa T. Molecular Structure of the Photo-Oxidation Product of Ellagic Acid in Solution. ACS OMEGA 2018; 3:11179-11183. [PMID: 31459227 PMCID: PMC6645270 DOI: 10.1021/acsomega.8b01716] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/19/2018] [Accepted: 09/03/2018] [Indexed: 05/12/2023]
Abstract
The photoreaction of the antioxidant ellagic acid (EA) elicits a drastic coloration in solution from colorless to yellow in aerated tetrahydrofuran, which appears as a new absorption band at 405 nm. Analysis of the X-ray crystal structure suggests that the photo-oxidation product of EA is a multiple cleavage π-structure (Ox-EA) that results from the interaction of EA with singlet oxygen followed by sequential cleavage and rearrangement steps.
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Affiliation(s)
- Hisashi Tokutomi
- Graduate
School of Engineering, Tohoku University, Sendai 980-8579, Japan
| | - Takashi Takeda
- Graduate
School of Engineering, Tohoku University, Sendai 980-8579, Japan
- Institute
of Multidisciplinary Research for Advanced Materials (IMRAM), Tohoku University, 2-1-1 Katahira, Aoba-ku, Sendai 980-8577, Japan
- E-mail: . Phone: +81-22-217-5653. Fax: +81-22-217-5655 (T.T.)
| | - Norihisa Hoshino
- Graduate
School of Engineering, Tohoku University, Sendai 980-8579, Japan
- Institute
of Multidisciplinary Research for Advanced Materials (IMRAM), Tohoku University, 2-1-1 Katahira, Aoba-ku, Sendai 980-8577, Japan
| | - Tomoyuki Akutagawa
- Graduate
School of Engineering, Tohoku University, Sendai 980-8579, Japan
- Institute
of Multidisciplinary Research for Advanced Materials (IMRAM), Tohoku University, 2-1-1 Katahira, Aoba-ku, Sendai 980-8577, Japan
- E-mail: (T.A.)
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26
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Bukovsky-Reyes SER, Lowe LE, Brandon WM, Owens JE. Measurement of antioxidants in distilled spirits by a silver nanoparticle assay. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.496] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Santiago E. R. Bukovsky-Reyes
- Department of Chemistry and Biochemistry; University of Colorado Colorado Springs; 1420 Austin Bluffs Parkway Colorado Springs CO 80918 USA
| | - Luis E. Lowe
- Department of Chemistry and Biochemistry; University of Colorado Colorado Springs; 1420 Austin Bluffs Parkway Colorado Springs CO 80918 USA
| | - William M. Brandon
- Department of Chemistry and Biochemistry; University of Colorado Colorado Springs; 1420 Austin Bluffs Parkway Colorado Springs CO 80918 USA
| | - Janel E. Owens
- Department of Chemistry and Biochemistry; University of Colorado Colorado Springs; 1420 Austin Bluffs Parkway Colorado Springs CO 80918 USA
- Distilled Spirits Analytical Services Laboratory, Department of Chemistry and Biochemistry; University of Colorado Colorado Springs; CO USA
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27
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Ryu JY, Na EJ. MMP expression alteration and MMP-1 production control by syringic acid via AP-1 mechanism. BIOMEDICAL DERMATOLOGY 2018. [DOI: 10.1186/s41702-018-0023-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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28
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Phenolic Composition and Related Properties of Aged Wine Spirits: Influence of Barrel Characteristics. A Review. BEVERAGES 2017. [DOI: 10.3390/beverages3040055] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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29
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Knutsen HK, Alexander J, Barregård L, Bignami M, Brüschweiler B, Ceccatelli S, Cottrill B, Dinovi M, Edler L, Grasl-Kraupp B, Hogstrand C, Hoogenboom LR, Nebbia CS, Oswald IP, Petersen A, Rose M, Roudot AC, Schwerdtle T, Vleminckx C, Vollmer G, Chipman K, De Meulenaer B, Dinovi M, Mennes W, Schlatter J, Schrenk D, Baert K, Dujardin B, Wallace H. Risks for public health related to the presence of furan and methylfurans in food. EFSA J 2017; 15:e05005. [PMID: 32625300 PMCID: PMC7009982 DOI: 10.2903/j.efsa.2017.5005] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
The European Commission asked EFSA for a scientific evaluation on the risk to human health of the presence of furan and methylfurans (2-methylfuran, 3-methylfuran and 2,5-dimethylfuran) in food. They are formed in foods during thermal processing and can co-occur. Furans are produced from several precursors such as ascorbic acid, amino acids, carbohydrates, unsaturated fatty acids and carotenoids, and are found in a variety of foods including coffee and canned and jarred foods. Regarding furan occurrence, 17,056 analytical results were used in the evaluation. No occurrence data were received on methylfurans. The highest exposures to furan were estimated for infants, mainly from ready-to-eat meals. Grains and grain-based products contribute most for toddlers, other children and adolescents. In adults, elderly and very elderly, coffee is the main contributor to dietary exposure. Furan is absorbed from the gastrointestinal tract and is found in highest amounts in the liver. It has a short half-life and is metabolised by cytochrome P450 2E1 (CYP2E1) to the reactive metabolite, cis-but-2-ene-1,4-dialdehyde (BDA). BDA can bind covalently to amino acids, proteins and DNA. Furan is hepatotoxic in rats and mice with cholangiofibrosis in rats and hepatocellular adenomas/carcinomas in mice being the most prominent effects. There is limited evidence of chromosomal damage in vivo and a lack of understanding of the underlying mechanism. Clear evidence for indirect mechanisms involved in carcinogenesis include oxidative stress, gene expression alterations, epigenetic changes, inflammation and increased cell proliferation. The CONTAM Panel used a margin of exposure (MOE) approach for the risk characterisation using as a reference point a benchmark dose lower confidence limit for a benchmark response of 10% of 0.064 mg/kg body weight (bw) per day for the incidence of cholangiofibrosis in the rat. The calculated MOEs indicate a health concern. This conclusion was supported by the calculated MOEs for the neoplastic effects.
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Balcerek M, Pielech-Przybylska K, Dziekońska-Kubczak U, Patelski P, Strąk E. Changes in the Chemical Composition of Plum Distillate During Maturation with Oak Chips under Different Conditions. Food Technol Biotechnol 2017; 55:333-359. [PMID: 29089848 DOI: 10.17113/ftb.55.03.17.5145] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
This study investigates the effect of ageing on the qualitative and quantitative composition of plum distillate in contact with oak wood chips. Maturation was performed with lightly toasted French oak (Quercus sessiflora and Quercus robur) chips or oak chips made from fragments of empty barrels that had been used for ageing cognac. The effects of oak chip dose, process temperature, ageing system (static or circulatory) and ultrasound treatment were assessed. Maturation of plum distillate samples with oak chips resulted in higher levels of extractable organics (including tannins) and colour changes, which were correlated with the type and dose of oak chips, and the conditions of maturation. The content of sugars such as glucose, xylose and arabinose also increased, depending on the conditions and type of oak chips. Degradation of lignin resulted in liberation of sinapaldehyde, syringaldehyde, coniferaldehyde and vanillin, with intensities depending on the applied parameters. In terms of volatiles, decreases in the concentration of higher alcohols and aliphatic aldehydes were observed in the majority of maturation experiments, while concentrations of furanic aldehydes increased depending on the type and dose of oak chips, as well as on the conditions of maturation. The quantities of esters such as ethyl acetate decreased in the majority of experimental variants, whereas concentrations of ethyl caproate, ethyl caprylate and ethyl caprate increased gradually. Some phenols and lactones were detected in all matured samples, with the lowest levels found in the samples aged with oak chips made from cognac barrels.
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Affiliation(s)
- Maria Balcerek
- Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173,
PL-90-924 Lodz, Poland
| | - Katarzyna Pielech-Przybylska
- Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173,
PL-90-924 Lodz, Poland
| | - Urszula Dziekońska-Kubczak
- Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173,
PL-90-924 Lodz, Poland
| | - Piotr Patelski
- Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173,
PL-90-924 Lodz, Poland
| | - Ewelina Strąk
- Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173,
PL-90-924 Lodz, Poland
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31
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Moore N, Hamza N, Berke B, Umar A. News from Tartary: an ethnopharmacological approach to drug and therapeutic discovery. Br J Clin Pharmacol 2016; 83:33-37. [PMID: 27297624 DOI: 10.1111/bcp.13042] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2016] [Revised: 06/08/2016] [Accepted: 06/10/2016] [Indexed: 12/20/2022] Open
Abstract
Ethnopharmacology aims to identify new therapeutic agents based on their traditional use. It begins by the identification of disease states, and of the traditional therapies for these, most commonly herbals. Herbals of interest are selected from ethnopharmacological surveys, and tested on experimental models of the diseases of interest. Once the activity of the traditional remedy is demonstrated, including dose-dependence, if possible comparatively to reference medications, the active ingredients can be explored, if possible using bioguided extraction. Identified molecules can then be further developed as medicinal products or pharmaceutical medicines (e.g., artemisine), or the herbal product can be developed as such (e.g. St John's wort). We provide examples of various study programmes, concerning the antiplatelet and antithrombotic effects of Armagnac extracts from Southwest France; antithrombotic and antihypertensive effects of extracts of Ocimum basilicum L; antithrombotic, antihypertensive and antihyperlipidemic effects of Cydonia oblonga; Antiproliferative and antithrombotic effects of Abnorma Savda Munziq of traditional Uyghur medicine; and the antidiabetic and hepatoprotective effects of Centaurium erythraea Rafn, Artemisia herba-alba Asso and Trigonella foenum-graecum L., all in collaboration between University of Bordeaux, France, Xinjiang Medical University in Urumqi, China and University Mentouri in Constantine, Algeria.
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Affiliation(s)
- Nicholas Moore
- Department of Pharmacology, University of Bordeaux, 33076, Bordeaux, France.,Department of Pharmacology, Xinjiang Medical University, Urumqi, 830011, China
| | - Nawel Hamza
- Département de Nutrition, INATAA, Université Mentouri, Constantine, Algerie
| | - Benedicte Berke
- Department of Pharmacology, University of Bordeaux, 33076, Bordeaux, France.,Department of Pharmacology, Xinjiang Medical University, Urumqi, 830011, China
| | - Anwar Umar
- Department of Pharmacology, University of Bordeaux, 33076, Bordeaux, France.,Department of Pharmacology, Xinjiang Medical University, Urumqi, 830011, China
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Franco L, Romero D, García-Navarro JA, Teles M, Tvarijonaviciute A. Esterase activity (EA), total oxidant status (TOS) and total antioxidant capacity (TAC) in gills of Mytilus galloprovincialis exposed to pollutants: Analytical validation and effects evaluation by single and mixed heavy metal exposure. MARINE POLLUTION BULLETIN 2016; 102:30-35. [PMID: 26705576 DOI: 10.1016/j.marpolbul.2015.12.010] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2015] [Revised: 12/03/2015] [Accepted: 12/10/2015] [Indexed: 06/05/2023]
Abstract
The aims of the present study were to optimize and validate methods for esterase activity (EA), total oxidant status (TOS) and total antioxidant capacity (TAC) determination in mussel' gills, and to establish the relationships between these biomarkers and Pb, Cd and Cu pollution, in single form and ternary mixture. Two different buffers for sample homogenization, the need of ultracentrifugation, and analytical validation were evaluated. Coefficients of variation, when buffer without additives and ultracentrifugation were used, were <15%, and recovery were 97%-109% in all cases. The EA response tends to decrease with treatments, TOS decreased significantly in Cd and ternary groups, while TAC tended to increase in treatments with Pb, Cd and ternary groups. In conclusion, the methods for EA, TOS and TAC measurements in gills of mussel were precise and accurate and could be interesting resources in biomonitoring programmes.
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Affiliation(s)
- Lorena Franco
- Área de Toxicología, Facultad de Veterinaria, Universidad de Murcia, Campus Regional de Excelencia Internacional "Campus Mare Nostrum", Espinardo, E-30071 Murcia, Spain
| | - Diego Romero
- Área de Toxicología, Facultad de Veterinaria, Universidad de Murcia, Campus Regional de Excelencia Internacional "Campus Mare Nostrum", Espinardo, E-30071 Murcia, Spain
| | - José A García-Navarro
- Área de Toxicología, Facultad de Veterinaria, Universidad de Murcia, Campus Regional de Excelencia Internacional "Campus Mare Nostrum", Espinardo, E-30071 Murcia, Spain
| | - Mariana Teles
- Departament de Biologia Cel·lular, Fisiologia i Immunologia, Universidad Autónoma de Barcelona, Campus d'excel·lència "UAB-CEI". Bellaterra, Barcelona E-08193, Spain
| | - Asta Tvarijonaviciute
- Departament de Medicina i Cirugia Animals, Universidad Autónoma de Barcelona, Campus d'excel·lència "UAB-CEI". Bellaterra, Barcelona E-08193, Spain.
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Identification and quantification of 56 targeted phenols in wines, spirits, and vinegars by online solid-phase extraction - ultrahigh-performance liquid chromatography - quadrupole-orbitrap mass spectrometry. J Chromatogr A 2015; 1423:124-35. [PMID: 26582576 DOI: 10.1016/j.chroma.2015.10.085] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2015] [Revised: 10/13/2015] [Accepted: 10/25/2015] [Indexed: 11/21/2022]
Abstract
Phenolic compounds seriously affect the sensory and nutritional qualities of food products, both through the positive contribution of wood transfer in barrel-aged products and as off-flavours. A new targeted analytical approach combining on-line solid-phase extraction (SPE) clean-up to reduce matrix interference and rapid chromatographic detection performed with ultrahigh-performance liquid chromatography coupled with quadrupole/high-resolution mass spectrometry (Q-Orbitrap), was developed for the quantification of 56 simple phenols. Considering the advantages of using on-line SPE and a resolving power of 140,000, the proposed method was applied to define phenolic content in red (N=8) and white (8) wines, spirits (8), common (8) and balsamic (8) vinegars. The final method was linear from the limits of quantification (0.0001-0.001μgmL(-1)) up to 10μgmL(-1) with R(2) of at least 0.99. Recovery, used to define method accuracy, ranged from 80 to 120% for 89% of compounds. The method was suitable for analytical requirements in the tested matrices being able to analyse 46 phenols in red wines, 41 phenols in white wines and in spirits, 42 phenols in common vinegars and 44 phenols in balsamic vinegars.
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Polak J, Bartoszek M. The study of antioxidant capacity of varieties of nalewka, a traditional Polish fruit liqueur, using EPR, NMR and UV–vis spectroscopy. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2015.01.006] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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35
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New Electrochemistry-Based Approaches to Brandy Quality Evaluation Using Antioxidant Parameters. FOOD ANAL METHOD 2014. [DOI: 10.1007/s12161-014-0059-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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36
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Rodríguez-Solana R, Salgado JM, Domínguez JM, Cortés-Diéguez S. First Approach to the Analytical Characterization of
Barrel-Aged Grape Marc Distillates Using Phenolic Compounds and Colour Parameters. Food Technol Biotechnol 2014; 52:391-402. [PMID: 27904312 PMCID: PMC5079147 DOI: 10.17113/ftb.52.04.14.3627] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2014] [Accepted: 10/09/2014] [Indexed: 11/12/2022] Open
Abstract
Phenolic compounds (benzoic and cinnamic acid derivatives) were determined by high-performance liquid chromatography with multiple wavelength detector (HPLC- -MWD) in grape marc distillates aged in Quercus petraea, Quercus robur and Quercus alba wooden barrels. In addition to colour indices and evaluable polyphenols, all samples were described by sensorial analysis. There were significant differences in the mean concentrations of the majority of phenolic compounds among the samples. Gallic and benzoic acids were the most abundant and samples aged in Q. robur from Galicia (NW of Spain) had the highest concentration of most of the determined phenols. Grape marc distillates aged in Q. robur obtained the highest values of all sensorial attributes, whereas samples aged in Q. petraea and Q. alba obtained similar scores. Principal component analysis accounted for 88.32% of total variance, showing a good separation of aged distillates in terms of phenolic compounds and colour characteristics, according to the species and origin of the oak wood used in the ageing process.
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Affiliation(s)
- Raquel Rodríguez-Solana
- Department of Chemical Engineering, Sciences Faculty, University of Vigo, Campus Ourense,
As Lagoas s/n, ES-32004 Ourense, Spain
- Laboratory of Agro-food Biotechnology, CITI-Tecnópole, Parque Tecnológico de Galicia,
San Cibrao das Vińas, ES-32900 Ourense, Spain
| | - José Manuel Salgado
- IBB – Institute for Biotechnology and Bioengineering, Centre of Biological Engineering,
University of Minho, Campus de Gualtar, PT-4710-057 Braga, Portugal
| | - José Manuel Domínguez
- Department of Chemical Engineering, Sciences Faculty, University of Vigo, Campus Ourense,
As Lagoas s/n, ES-32004 Ourense, Spain
- Laboratory of Agro-food Biotechnology, CITI-Tecnópole, Parque Tecnológico de Galicia,
San Cibrao das Vińas, ES-32900 Ourense, Spain
| | - Sandra Cortés-Diéguez
- Department of Chemical Engineering, Sciences Faculty, University of Vigo, Campus Ourense,
As Lagoas s/n, ES-32004 Ourense, Spain
- Laboratory of Agro-food Biotechnology, CITI-Tecnópole, Parque Tecnológico de Galicia,
San Cibrao das Vińas, ES-32900 Ourense, Spain
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37
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Ziyatdinova GK, Salikhova IR, Budnikov HC. Evaluation of the antioxidant capacity of cognacs and brandies by differential pulse voltammetry. JOURNAL OF ANALYTICAL CHEMISTRY 2014. [DOI: 10.1134/s1061934814120168] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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38
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Profiling of nonvolatiles in whiskeys using ultra high pressure liquid chromatography quadrupole time-of-flight mass spectrometry (UHPLC–QTOF MS). Food Chem 2014; 163:186-96. [DOI: 10.1016/j.foodchem.2014.04.095] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2013] [Revised: 04/25/2014] [Accepted: 04/27/2014] [Indexed: 11/20/2022]
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39
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Santos C, Botelho G, Caldeira I, Torres A, Ferreira FM. Antioxidant activity assessment in fruit liquors and spirits: methods comparison. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2014. [DOI: 10.1051/ctv/20142901028] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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40
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Inhibitory Effects of Whisky Polyphenols on Melanogenesis in Mouse B16 Melanoma Cells. Biosci Biotechnol Biochem 2014; 75:2278-82. [DOI: 10.1271/bbb.100514] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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41
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Galano A, Francisco Marquez M, Pérez-González A. Ellagic acid: an unusually versatile protector against oxidative stress. Chem Res Toxicol 2014; 27:904-18. [PMID: 24697747 DOI: 10.1021/tx500065y] [Citation(s) in RCA: 90] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Several aspects related to the antioxidant activity of ellagic acid were investigated using the density functional theory. It was found that this compound is unusually versatile for protecting against the toxic effects caused by oxidative stress. Ellagic acid, in aqueous solution at physiological pH, is able of deactivating a wide variety of free radicals, which is a desirable capability since in biological systems, these species are diverse. Under such conditions, the ellagic acid anion is proposed as the key species for its protective effects. It is predicted to be efficiently and continuously regenerated after scavenging two free radicals per cycle. This is an advantageous and unusual behavior that contributes to increase its antioxidant activity at low concentrations. In addition, the ellagic acid metabolites are also capable of efficiently scavenging a wide variety of free radicals. Accordingly, it is proposed that the ellagic acid efficiency for that purpose is not reduced after being metabolized. On the contrary, it provides continuous protection against oxidative stress through a free radical scavenging cascade. This is an uncommon and beneficial behavior, which makes ellagic acid particularly valuable to that purpose. After deprotonation, ellagic acid is also capable of chelating copper, in a concentration dependent way, decreasing the free radical production. In summary, ellagic acid is proposed to be an efficient multiple-function protector against oxidative stress.
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Affiliation(s)
- Annia Galano
- Departamento de Química, Universidad Autónoma Metropolitana-Iztapalapa , San Rafael Atlixco 186, Col. Vicentina, Iztapalapa, C.P. 09340 México D. F., México
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42
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Ziyatdinova G, Salikhova I, Budnikov H. Chronoamperometric estimation of cognac and brandy antioxidant capacity using MWNT modified glassy carbon electrode. Talanta 2014; 125:378-84. [PMID: 24840460 DOI: 10.1016/j.talanta.2014.03.039] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2014] [Revised: 03/07/2014] [Accepted: 03/17/2014] [Indexed: 10/25/2022]
Abstract
Cognac and brandy components are electrochemically oxidized on multi-walled carbon nanotube modified glassy carbon electrode at 0.44 and 0.59 V in 0.1 М phosphate buffer solution pH 3.0. Voltammetric behavior of the main antioxidant constituents of cognac (ellagic and gallic acids, syringaldehyde, coniferaldehyde, vanillin, 5-hydroxymethylfurfural and furfural) has been investigated. The peak at the less positive potential of cognacs is caused by oxidation of gallic acid as well as syringaldehyde- and coniferaldehyde. The second peak corresponds to ellagic acid oxidation. One-step chronoamperometry at 0.59 V for 75 s has been applied for the cognac and brandy antioxidant capacity (AOC) evaluation. Ellagic acid, being the main antioxidant of cognac, has been used as a reference substance. The chronoamperometric response of ellagic acid is linear in the range of 0.66-52.8 µM with the limit of detection and quantification at 0.19 and 0.63 µM, respectively. AOC in ellagic acid equivalents per 100mL of cognac and brandy for different denominations (11 cognacs and 11 ordinary and vintage brandies) has been estimated. AOC of cognacs and brandies increases with the age of the beverages. Positive correlations (r=0.9134-0.9703) with common parameters characterizing antioxidant properties of beverages, in particular antiradical activity, total phenolics content, total antioxidant capacity and ferric reducing power have been observed.
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Affiliation(s)
- Guzel Ziyatdinova
- Analytical Chemistry Department, A.M. Butlerov Institute of Chemistry, Kazan Federal University, Kremlyevskaya 18, Kazan, Russian Federation.
| | - Inna Salikhova
- Analytical Chemistry Department, A.M. Butlerov Institute of Chemistry, Kazan Federal University, Kremlyevskaya 18, Kazan, Russian Federation
| | - Herman Budnikov
- Analytical Chemistry Department, A.M. Butlerov Institute of Chemistry, Kazan Federal University, Kremlyevskaya 18, Kazan, Russian Federation
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43
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Santiago WD, Cardoso MDG, A. Santiago JD, Gomes MS, Rodrigues LMA, Brandão RM, Cardoso RR, d’Avila GB, Silva BLD, Caetano ARS. Comparison and Quantification of the Development of Phenolic Compounds during the Aging of Cachaça in Oak (Quercus sp) and Amburana (Amburana cearensis) Barrels. ACTA ACUST UNITED AC 2014. [DOI: 10.4236/ajps.2014.521330] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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44
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Caderby E, Baumberger S, Hoareau W, Fargues C, Decloux M, Maillard MN. Sugar cane stillage: a potential source of natural antioxidants. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:11494-11501. [PMID: 24228787 DOI: 10.1021/jf4039474] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Biorefinery of sugar cane is the first economic activity of Reunion Island. Some sugar cane manufactured products (juice, syrup, molasses) have antioxidant activities and are sources of both phenolic compounds and Maillard Reaction Products (MRP). The study aimed to highlight the global antioxidant activity of sugar cane stillage and understand its identity. Chromatographic fractionation on Sephadex LH-20 resin allowed the recovery of a MRP-rich fraction, responsible for 58 to 66% of the global antioxidant activity according to the nature of the sugar cane stillage (DPPH test), and a phenolic compounds-rich fraction for 37 to 59% of the activity. A good correlation was recorded between the antioxidant activity of the sugar cane stillage and its content in total reducing compounds amount (Folin-Ciocalteu assay), among them 2.8 to 3.9 g/L of phenolic compounds (in 5-caffeoylquinic acid equivalent). Preliminary experiments by HPLC-DAD-MS allowed to identify several free phenolic acids and gave clues to identify esters of quinic acids.
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Affiliation(s)
- Emma Caderby
- eRcane, 40 route Gabriel Macé, F-97490 Sainte-Clotilde, France
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45
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Modeling the scavenging activity of ellagic acid and its methyl derivatives towards hydroxyl, methoxy, and nitrogen dioxide radicals. J Mol Model 2013; 19:5445-56. [DOI: 10.1007/s00894-013-2023-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2013] [Accepted: 09/25/2013] [Indexed: 02/08/2023]
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46
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Ziyatdinova G, Salikhova I, Budnikov H. Coulometric titration with electrogenerated oxidants as a tool for evaluation of cognac and brandy antioxidant properties. Food Chem 2013; 150:80-6. [PMID: 24360422 DOI: 10.1016/j.foodchem.2013.10.133] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2013] [Revised: 09/16/2013] [Accepted: 10/26/2013] [Indexed: 10/26/2022]
Abstract
Stoichiometric coefficients for reactions of cognac antioxidants with coulometric titrants (electrogenerated bromine and hexacyanoferrate(III) ions) have been found. Ellagic and gallic acids react with both titrants while aldehydes (vanillin, syringic and coniferaldehyde) - with electrogenerated bromine only. Furfurals do not show significant reactivity toward both oxidants. Cognac and brandy total antioxidant capacity (TAC) and ferric reducing power (FRP) based on reactions with electrogenerated bromine and hexacyanoferrate(III) ions, respectively, have been evaluated. Both parameters for cognacs are statistically significant higher than for brandies and grow with the age increase. Beverages under investigation has shown relatively high antiradical activity toward 2,2-diphenyl-1-picrylhydrazyl (7-92% and 5-93% for cognacs and brandies, respectively). Total phenolics content has been evaluated by Folin-Ciocalteu method. Older beverages represent the higher phenolics content caused by more time of extraction from oak barrels. Positive correlations (r=0.8077-0.9617) have been observed for TAC and FRP with antiradical activity and total phenolics content.
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Affiliation(s)
- Guzel Ziyatdinova
- Analytical Chemistry Department, Kazan Federal University, Kremlyevskaya, 18, Kazan 420008, Russian Federation.
| | - Inna Salikhova
- Analytical Chemistry Department, Kazan Federal University, Kremlyevskaya, 18, Kazan 420008, Russian Federation
| | - Herman Budnikov
- Analytical Chemistry Department, Kazan Federal University, Kremlyevskaya, 18, Kazan 420008, Russian Federation
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47
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Polak J, Bartoszek M, Stanimirova I. A study of the antioxidant properties of beers using electron paramagnetic resonance. Food Chem 2013; 141:3042-9. [PMID: 23871057 DOI: 10.1016/j.foodchem.2013.05.133] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2013] [Revised: 05/27/2013] [Accepted: 05/30/2013] [Indexed: 11/16/2022]
Abstract
The antioxidant properties of various kinds of beers were investigated using electron paramagnetic resonance (EPR) spectroscopy. This was possible by measuring the changes in the intensity of the EPR spectrum that resulted from the interaction of the stable radical DPPH (1,1-diphenyl-2-picrylhydrazyl) with the antioxidants found in a beer sample. The antioxidant capacity was then presented in Trolox Equivalents, e.g. μM trolox in a beer sample of 100ml. The influence of the type, colour, the content of the extract and alcohol on the antioxidant activities of commercial beer samples was investigated using two-way hierarchical clustering and analysis of variance. The results showed that all of the beers investigated exhibit antioxidant properties. By performing an analysis of variance, it was found that the value of the antioxidant capacity significantly (0.05 level of significance) depends on the content of the extract and the colour of the beer. It seems that additives also influence the antioxidant properties to some extent, but neither the alcohol content nor the kind of fermentation affects the antioxidant properties of beer.
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Affiliation(s)
- Justyna Polak
- Department of Materials Chemistry and Chemical Technology, Institute of Chemistry, The University of Silesia, 9 Szkolna Street, 40-006 Katowice, Poland.
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48
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An S, He J, Sun L, Ren D, Ban Y. Investigation of the inclusion behavior of HP–β-cyclodextrin with polydatin in solution and its analytical application. J Mol Struct 2013. [DOI: 10.1016/j.molstruc.2012.12.028] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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49
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Rodríguez-Solana R, Rodríguez N, Dominguez JM, Cortés S. Characterization by chemical and sensory analysis of commercial grape marc distillate (Orujo) aged in oak wood. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/jib.25] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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50
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Bartoszek M, Polak J. An electron paramagnetic resonance study of antioxidant properties of alcoholic beverages. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.12.060] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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