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Kontaxakis E, Atzemopoulos A, Alissandrakis E, Ververidis F, Trantas E. Evolution of Physicochemical Properties and Phenolic Maturity of Vilana, Vidiano, Kotsifali and Mandilari Wine Grape Cultivars ( Vitis vinifera L.) during Ripening. PLANTS (BASEL, SWITZERLAND) 2022; 11:3547. [PMID: 36559659 PMCID: PMC9782995 DOI: 10.3390/plants11243547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Revised: 12/11/2022] [Accepted: 12/13/2022] [Indexed: 06/17/2023]
Abstract
Determining the optimum harvest time is a significant factor affecting the quality of the grapes and the wine. Monitoring the evolution of grapes' physicochemical properties and phenolic maturity during ripening could be a valuable tool for determining the optimum harvest time. In this study, the total phenolic content, antioxidant activity, flavonols, flavanols, anthocyanins and resveratrol content were determined during the last weeks of ripening for the white cultivars Vilana and Vidiano, as well as for the red cultivars Kotsifali and Mandilari (Vitis vinifera L.). According to the results, an early harvest for the white cultivars and a late harvest for the red cultivars may increase the total phenolics and trans-resveratrol content in grapes and wine. An early harvest would be desirable to maintain high flavanols content and high levels of antioxidant activity in the grapes' skin and seeds. Conversely, a late harvest for the red cultivars may be desirable to increase the total flavonols and anthocyanin content in grapes and wines.
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Effect of Encapsulation Processes by Freeze and Spray Drying on the Antioxidant Properties of Red Wine from cv. Listan Prieto and Syrah. Foods 2022; 11:foods11233880. [PMID: 36496687 PMCID: PMC9740021 DOI: 10.3390/foods11233880] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 11/22/2022] [Accepted: 11/25/2022] [Indexed: 12/04/2022] Open
Abstract
BACKGROUND Wine antioxidants are linked to cardiovascular disease prevention, thus are highly valued by the healthy food market. The dehydration process removes alcohol and water from wine and allows it to extend its shelf life, while encapsulation can help preserve physical-chemical and antioxidant properties. Moreover, information on the effect of wine drying and encapsulation on non-anthocyanin phenolic compounds is limited in the literature. METHODS Listan Prieto and Syrah (Vitis vinifera L.) wines were dehydrated and converted into powder by freezing and spray drying. Powdered wines were subjected to water activity, pH, soluble solids, color, and phenolic compounds analysis. RESULTS Freeze-drying process produced powdered wines with higher pH than the spray-drying process. Powdered wines made by these processes presented similar water activity and soluble solids. Powdered wines did not show statistical differences in trans-resveratrol, hydrocinnamic acids, phloretin, kaempferol, and quercetin content according to their dehydration process. In addition, powdered wines significantly concentrated hydrocinnamic acid and quercetin when compared to non-dealcoholized and dealcoholized wine samples. CONCLUSIONS The results suggest that the dehydration process does not negatively modify the characteristics of the wine, and it retains a significant concentration of phenolic compounds. Therefore, powdered wines have an interesting potential to be used as a natural source of antioxidants for food supplementation.
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Prasertying P, Ninlapath T, Jantawong N, Wongpakdee T, Sonsa-Ard T, Uraisin K, Saetear P, Wilairat P, Nacapricha D. Disposable Microchamber with a Microfluidic Paper-Based Lid for Generation and Membrane Separation of SO 2 Gas Employing an In Situ Electrochemical Gas Sensor for Quantifying Sulfite in Wine. Anal Chem 2022; 94:7892-7900. [PMID: 35609256 DOI: 10.1021/acs.analchem.2c00496] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
This work presents a fully disposable microchamber for gas generation of a sample solution. The microchamber consists of a cylindrical well-reactor and a paper-based microfluidic lid (μFluidic lid), which also serves as the reagent loading and dispensing unit. The base of the reactor consists of a hydrophobic membrane covering an in-house graphene electrochemical gas sensor. Fabrication of the gas sensor and the three-layer μFluidic lid is described. The μFluidic lid is designed to provide a steady addition of the acid reagent into the sample solution instead of liquid drops from a disposable syringe. There are three steps in the procedure: (i) acidification of the sample in the reactor to generate SO2 gas by the slow dispensing of the acid reagent from the μFluidic lid, (ii) diffusion of the liberated SO2 gas through the hydrophobic membrane at the base of the reactor, and (iii) in situ detection of SO2 by cathodic reduction at the graphene electrode. The device was demonstrated for quantitation of the sulfite preservative in wine without heating or stirring. The selectivity of the analysis is ensured by the combination of the gas-diffusion membrane and the selectivity of the electrochemical sensor. The linear working range is 2-60 mg L-1 SO2, with a limit of detection (3SD of intercept/slope) of 1.5 mg L-1 SO2. This in situ method has the shortest analysis time (8 min per sample) among all voltammetric methods that detect SO2(g) via membrane gas diffusion.
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Affiliation(s)
- Paithoon Prasertying
- Flow Innovation-Research for Science and Technology Laboratories (Firstlabs), Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.,Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Thita Ninlapath
- Flow Innovation-Research for Science and Technology Laboratories (Firstlabs), Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.,Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Nanthatchaphon Jantawong
- Flow Innovation-Research for Science and Technology Laboratories (Firstlabs), Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.,Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Thinnapong Wongpakdee
- Flow Innovation-Research for Science and Technology Laboratories (Firstlabs), Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.,Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Thitaporn Sonsa-Ard
- Flow Innovation-Research for Science and Technology Laboratories (Firstlabs), Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.,Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Kanchana Uraisin
- Flow Innovation-Research for Science and Technology Laboratories (Firstlabs), Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.,Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Phoonthawee Saetear
- Flow Innovation-Research for Science and Technology Laboratories (Firstlabs), Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.,Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Prapin Wilairat
- Flow Innovation-Research for Science and Technology Laboratories (Firstlabs), Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.,Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Duangjai Nacapricha
- Flow Innovation-Research for Science and Technology Laboratories (Firstlabs), Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.,Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
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Direct NMR evidence for the dissociation of sulfur-dioxide-bound acetaldehyde under acidic conditions: Impact on wines oxidative stability. Food Chem 2022; 373:131679. [PMID: 34865920 DOI: 10.1016/j.foodchem.2021.131679] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 11/20/2021] [Accepted: 11/22/2021] [Indexed: 12/25/2022]
Abstract
SO2 reaction with electrophilic species present in wine, including in particular carbonyl compounds, is responsible for the reduction of its protective effect during wine aging. In the present study, direct 1H NMR profiling was used to monitor the reactivity of SO2 with acetaldehyde under wine-like oxidation conditions. The dissociation of acetaldehyde bound SO2 was evidenced suggesting that released free SO2 can further act as an antioxidant. EPR and DPPH assays showed an increasing antioxidant capacity of wine with the increase in the concentration of acetaldehyde sulfonate. The presence of acetaldehyde sulfonate in wines was correlated with the overall antioxidant activity of wines. The first evidence of acetaldehyde bound SO2 dissociation provides a completely new representation of the long-term protection efficiency of SO2 during bottle aging.
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Tıraş ZŞE, Okur HH, Günay Z, Yıldırım HK. Different approaches to enhance resveratrol content in wine. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2022. [DOI: 10.1051/ctv/ctv20223701013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Resveratrol is a polyphenol with antioxidant properties and possible beneficial effects on human health. Grapes, peanuts, berries, cacao beans and red wine contain resveratrol. Resveratrol attracts attention due to its bioactive properties, however, the concentration of this compound is not high in grape and wine. Therefore, different studies have been carried out to increase resveratrol level in these products. Several factors such as the grapevine variety, the climatic conditions and the viticultural practices used to create stress on the vine affect the level of resveratrol. Winemaking technologies applied during pre-fermentation, fermentation and post–fermentation stages could also have an effect on the concentration of this stilbene. In addition, recent studies have evaluated biotechnological approaches through the use of different bacteria and yeast strains to produce wine with increased resveratrol content. In this review, the most important factors contributing to increase the resveratrol concentration in grapes and wines are examined. Besides, analytical methods to determine resveratrol content in wine are addressed.
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Berthonnaud L, Esmieu C, Mallet-Ladeira S, Hureau C. Solid-state and solution characterizations of [(TMPA)Cu(II)(SO 3)] and [(TMPA)Cu(II)(S 2O 3)] complexes: Application to sulfite and thiosulfate fast detection. J Inorg Biochem 2021; 225:111601. [PMID: 34597885 DOI: 10.1016/j.jinorgbio.2021.111601] [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: 06/30/2021] [Revised: 08/03/2021] [Accepted: 09/09/2021] [Indexed: 10/20/2022]
Abstract
Sulfite (SO32-) and thiosulfate (S2O32-) ions are used as food preservative and antichlor agent respectively. To detect low levels of such anions we used Cu(II) complex of the Tris-Methyl Pyridine Amine (TMPA) ligand, denoted L. Formation of [LCu(SO3)] (1) and [LCu(S2O3)] (2) in solution were monitored using UV-Vis, EPR and cyclic voltammetry, while the solid-state X-ray structures of both complexes were solved. In addition, we also evaluated the pH range in which the complexes are stable, and the anions binding affinity values for the [LCu(solvent)]2+ (3) parent complex. As a matter of illustration, we determined the sulfite content in a commercial crystal sugar.
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Affiliation(s)
- Léonie Berthonnaud
- LCC-CNRS, Université de Toulouse, CNRS, Toulouse, France; Division of Materials Science, Nara Institute of Science and Technology, 8916-5 Takayama, Ikoma, Nara, Japan
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The Semi-Supervised Strategy of Machine Learning on the Gene Family Diversity to Unravel Resveratrol Synthesis. PLANTS 2021; 10:plants10102058. [PMID: 34685867 PMCID: PMC8538884 DOI: 10.3390/plants10102058] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/22/2021] [Revised: 09/22/2021] [Accepted: 09/26/2021] [Indexed: 12/17/2022]
Abstract
Resveratrol is a phytochemical with medicinal benefits, being well-known for its presence in wine. Plants develop resveratrol in response to stresses such as pathogen infection, UV radiation, and other mechanical stress. The recent publications of genomic sequences of resveratrol-producing plants such as grape, peanut, and eucalyptus can expand our molecular understanding of resveratrol synthesis. Based on a gene family count matrix of Viridiplantae members, we uncovered important gene families that are common in resveratrol-producing plants. These gene families could be prospective candidates for improving the efficiency of synthetic biotechnology-based artificial resveratrol manufacturing.
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Lin MC, Liu CC, Lin YC, Liao CS. Resveratrol Protects against Cerebral Ischemic Injury via Restraining Lipid Peroxidation, Transition Elements, and Toxic Metal Levels, but Enhancing Anti-Oxidant Activity. Antioxidants (Basel) 2021; 10:antiox10101515. [PMID: 34679650 PMCID: PMC8532811 DOI: 10.3390/antiox10101515] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 09/15/2021] [Accepted: 09/22/2021] [Indexed: 01/07/2023] Open
Abstract
Cerebral ischemia is related to increased oxidative stress. Resveratrol displays anti-oxidant and anti-inflammatory properties. The transition elements iron (Fe) and copper (Cu) are indispensable for the brain but overload is deleterious to brain function. Aluminum (Al) and arsenic (As) are toxic metals that seriously threaten brain health. This study was conducted to elucidate the correlation of the neuroprotective mechanism of resveratrol to protect cerebral ischemic damage with modulation of the levels of lipid peroxidation, anti-oxidants, transition elements, and toxic metals. Experimentally, 20 mg/kg of resveratrol was given once daily for 10 days. The cerebral ischemic operation was performed via occlusion of the right common carotid artery together with the right middle cerebral artery for 60 min followed by homogenization of the brain cortex and collection of supernatants for biochemical analysis. In the ligation group, levels of malondialdehyde, Fe, Cu, Al, and As increased but those of the anti-oxidants superoxide dismutase and catalase decreased. Pretreating rats with resveratrol before ischemia significantly reversed these effects. Our findings highlight the association of overload of Fe, Cu, As, and Al with the pathophysiology of cerebral ischemia. In conclusion, resveratrol protects against cerebral ischemic injury via restraining lipid peroxidation, transition elements, and toxic metals, but increasing anti-oxidant activity.
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Affiliation(s)
- Ming-Cheng Lin
- Department of Medical Laboratory Science and Biotechnology, Central Taiwan University of Science and Technology, Taichung 406053, Taiwan
- Correspondence: ; Tel.: +886-4-2239-1647
| | - Chien-Chi Liu
- Department of Nursing, National Taichung University of Science and Technology, Taichung 404336, Taiwan;
| | - Yu-Chen Lin
- Department of Medicine, Chung Shan Medical University, Taichung 402306, Taiwan;
| | - Chin-Sheng Liao
- Laboratory Department, Chung-Kang Branch, Cheng-Ching General Hospital, Taichung 407211, Taiwan;
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Tsiasioti A, Zotou AS, Tzanavaras PD. Single run analysis of glutathione and its disulfide in food samples by liquid chromatography coupled to on-line post-column derivatization. Food Chem 2021; 361:130173. [PMID: 34062455 DOI: 10.1016/j.foodchem.2021.130173] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 05/16/2021] [Accepted: 05/18/2021] [Indexed: 10/21/2022]
Abstract
Glutathione and its disulfide were determined in a single run using liquid chromatography with on-line post-column derivatization and fluorimetric detection (340 nm/425 nm). The analytes were separated using a reversed-phase column capable of operating at 100% aqueous mobile phase and detected following direct on-line reaction with o-phthalaldehyde (7.5 mmol L-1) in highly basic medium (0.37 mol L-1 NaOH). The instrumental and chemical variables were carefully investigated towards high sensitivity and throughput, while special attention was paid to validating potential matrix effects. Glutathione and its disulfide could be selectively determined with respective LODs of 0.10 and 0.30 μmol L-1 in the absence of matrix effect (<6%). The endogenous content of the analytes was accurately determined in various food samples with recoveries ranging between 80 and 120% in all cases. The proposed method is reliable and promising as a generic analytical tool for the convenient estimation of the redox status of glutathione in various food matrices.
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Affiliation(s)
- Apostolia Tsiasioti
- Laboratory of Analytical Chemistry, School of Chemistry, Faculty of Sciences, Aristotle University of Thessaloniki, GR-54124, Greece
| | - Anastasia-Stella Zotou
- Laboratory of Analytical Chemistry, School of Chemistry, Faculty of Sciences, Aristotle University of Thessaloniki, GR-54124, Greece
| | - Paraskevas D Tzanavaras
- Laboratory of Analytical Chemistry, School of Chemistry, Faculty of Sciences, Aristotle University of Thessaloniki, GR-54124, Greece.
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