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Zhang L, Wang Z, Zhang C, Zhou S, Yuan C. Metabolomics analysis based on UHPLC-QqQ-MS/MS to discriminate grapes and wines from different geographical origins and climatological characteristics. Food Chem X 2024; 22:101396. [PMID: 38699585 PMCID: PMC11063387 DOI: 10.1016/j.fochx.2024.101396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Revised: 04/15/2024] [Accepted: 04/16/2024] [Indexed: 05/05/2024] Open
Abstract
With the proliferation of the consumer's awareness of wine provenance, wines with unique origin characteristics are increasingly in demand. This study aimed to investigate the influence of geographical origins and climatological characteristics on grapes and wines. A total of 94 anthocyanins and 78 non-anthocyanin phenolic compounds in grapes and wines from five Chinese viticultural vineyards (CJ, WH, QTX, WW, and XY) were identified by UHPLC-QqQ-MS/MS. Chemometric methods PCA and OPLS-DA were established to select candidate differential metabolites, including flavonols, stilbenes, hydroxycinnamic acids, peonidin derivatives, and malvidin derivatives. CCA showed that malvidin-3-O-glucoside had a positive correlation with mean temperature, and quercetin-3-O-glucoside had a negative correlation with precipitation. In addition, enrichment analysis elucidated that the metabolic diversity in different origins mainly occurred in flavonoid biosynthesis. This study would provide some new insights to understand the effect of geographical origins and climatological characteristics on phenolic compounds in grapes and wines.
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Affiliation(s)
- Lin Zhang
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Zhaoxiang Wang
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Cui Zhang
- College of Enology, Northwest A&F University, Yangling 712100, China
- Xinjiang Bainian Manor Wines & Spirits Co., Ltd, China
| | - Shubo Zhou
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Chunlong Yuan
- College of Enology, Northwest A&F University, Yangling 712100, China
- Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia 750104, China
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2
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Bie S, Zhao S, Cai S, Yi J, Zhou L. The profiles of free, esterified and insoluble-bound phenolics in peach juice after high pressure homogenization and evaluation of their antioxidant capacities, cytoprotective effect, and inhibitory effects on α-glucosidase and dipeptidyl peptidase-Ⅳ. Food Chem X 2024; 21:101092. [PMID: 38223527 PMCID: PMC10784678 DOI: 10.1016/j.fochx.2023.101092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2023] [Revised: 12/19/2023] [Accepted: 12/20/2023] [Indexed: 01/16/2024] Open
Abstract
The phenolic profiles, antioxidant capacities, cytoprotective effect, and α-glucosidase and DPP-IV inhibitory capacity of free (FP), esterified (EP) and insoluble-bound (IBP) phenolic fractions in 'Lijiang snow' peach juice after high pressure homogenization (HPH) were investigated, and the molecular docking was used to explore the enzyme inhibition mechanism. HPH increased total phenolic and total flavonoid contents in three fractions without changing compositions. The IC50 of radicals scavenged by three fractions were all reduced by HPH. The best inhibition on intracellular ROS production were found for phenolic fractions after HPH at 300 MPa, with ROS levels ranged within 95.26-119.16 %. HPH at 300 MPa reduced the apoptosis rates of FP and EP by 16.52 % and 9.33 %, respectively. All phenolic fractions showed effective inhibition on α-glucosidase and DPP-IV by formation of hydrogen bonding and van der Waals forces. This study explored the feasibility of HPH to enhance the phenolics and bioactivity of peach juice.
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Affiliation(s)
- Shenke Bie
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming, Yunnan Province 650500, China
- Yunnan Key Laboratory for Food Advanced Manufacturing, 650500 Kunming, China
| | - Shuai Zhao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming, Yunnan Province 650500, China
- Yunnan Key Laboratory for Food Advanced Manufacturing, 650500 Kunming, China
| | - Shengbao Cai
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming, Yunnan Province 650500, China
- Yunnan Key Laboratory for Food Advanced Manufacturing, 650500 Kunming, China
| | - Junjie Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming, Yunnan Province 650500, China
- Yunnan Key Laboratory for Food Advanced Manufacturing, 650500 Kunming, China
| | - Linyan Zhou
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming, Yunnan Province 650500, China
- Yunnan Key Laboratory for Food Advanced Manufacturing, 650500 Kunming, China
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3
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Sęczyk Ł, Sugier D, Świeca M, Gawlik-Dziki U. The effect of in vitro digestion, food matrix, and hydrothermal treatment on the potential bioaccessibility of selected phenolic compounds. Food Chem 2020; 344:128581. [PMID: 33199124 DOI: 10.1016/j.foodchem.2020.128581] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 10/03/2020] [Accepted: 11/04/2020] [Indexed: 01/23/2023]
Abstract
The effects of in vitro digestion, hydrothermal treatment, and food matrices (wheat flour, durum wheat flour, wholemeal wheat flour, corn flour, rice flour) on the bioaccessibility of phenolic compounds (gallic acid, p-coumaric acid, ferulic acid, chlorogenic acid, catechin) were investigated. The influence of experimental factors and their combinations was estimated based on the "Dose Correction Index" (DCI) concept. Generally, the applied conditions had a negative effect on the bioaccessibility of polyphenols; however, the effect depended on the type of compound and food matrix, which was reflected in different DCI values. A less unfavorable effect on the bioaccessibility was exerted by the rice flour (the lowest DCI values), but the most negative impact was found in the case of the wholemeal wheat flour. The DCI concept provides basic knowledge of the magnitude of factors affecting the bioaccessibility of polyphenols, which can be useful for designing fortified products with desirable bioactivity.
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Affiliation(s)
- Łukasz Sęczyk
- Department of Industrial and Medicinal Plants, University of Life Sciences in Lublin, 15 Akademicka Str., 20-950 Lublin, Poland.
| | - Danuta Sugier
- Department of Industrial and Medicinal Plants, University of Life Sciences in Lublin, 15 Akademicka Str., 20-950 Lublin, Poland.
| | - Michał Świeca
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 8 Skromna Str., 20-704 Lublin, Poland.
| | - Urszula Gawlik-Dziki
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 8 Skromna Str., 20-704 Lublin, Poland.
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4
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Chen H, Yang J, Deng X, Lei Y, Xie S, Guo S, Ren R, Li J, Zhang Z, Xu T. Foliar-sprayed manganese sulfate improves flavonoid content in grape berry skin of Cabernet Sauvignon (Vitis vinifera L.) growing on alkaline soil and wine chromatic characteristics. Food Chem 2020; 314:126182. [PMID: 31968293 DOI: 10.1016/j.foodchem.2020.126182] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 12/06/2019] [Accepted: 01/08/2020] [Indexed: 12/25/2022]
Abstract
Flavonoids are key determinants of grape quality and wine color. Grapevines growing in alkaline soil are prone to manganese deficiency, which can decrease the contents of secondary metabolites, including flavonoids. We determined the effects of a foliar Mn treatment (MnSO4·H2O) of Cabernet Sauvignon grapevines (V. vinifera L.) growing in alkaline soil on the flavonoid contents in grape skin, and the quality of wine. The Mn treatments were applied in 2017 and 2018, and tended to increase the grape sugars, berry weight, and the contents of phenolic compounds from veraison until harvest. The Mn treatments increased the amounts of acetylated, methylated, and total anthocyanins, as well as the total flavonol contents in grape berry skin at harvest. The wines prepared from these grapes had a higher color intensity than those prepared from grapes from control vines. Foliar-applied MnSO4·H2O can promote flavonoid biosynthesis in grape berries, and improve the color of wine.
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Affiliation(s)
- Huangzhao Chen
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, Henan 450046, China.
| | - Jun Yang
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiaoxu Deng
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, Henan 450046, China
| | - Yujuan Lei
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.
| | - Sha Xie
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.
| | - Shuihuan Guo
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ruihua Ren
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Junnan Li
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Zhengwen Zhang
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.
| | - Tengfei Xu
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, China.
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5
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Xu Z, Meenu M, Xu B. Effects of UV-C treatment and ultrafine-grinding on the biotransformation of ergosterol to vitamin D 2, physiochemical properties, and antioxidant properties of shiitake and Jew's ear. Food Chem 2020; 309:125738. [PMID: 31706679 DOI: 10.1016/j.foodchem.2019.125738] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2019] [Revised: 10/16/2019] [Accepted: 10/17/2019] [Indexed: 12/12/2022]
Abstract
In the present study, the impact of ultraviolet (UV)-C treatment and ultrafine grinding on the conversion of ergosterol to vitamin D2, physiochemical properties, and antioxidant properties of shiitake and Jew's ear was assessed. After exposure to UV-C, vitamin D2 contents of both the mushroom samples has increased significantly (p < 0.05). Whereas, ultrafine grinding along with UV-C treatment has a synergistic effect on bioconversion of ergosterol to vitamin D2 and this effect is more prominent in low dose UV-C irradiation groups (2 kJ/m2). Ultrafine grinding significantly (p < 0.05) improved the water holding capacity (WHC), water solubility index (WSI) and polysaccharide dissolution rate (PDR). However, UV-C treatment led to insignificant changes in the physiochemical properties of mushroom samples. A significant improvement was also observed in the antioxidant profiles especially tannin contents of mushrooms followed by the ultrafine grinding and UV-C treatment.
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Affiliation(s)
- Ziyun Xu
- Food Science and Technology Programme, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, China
| | - Maninder Meenu
- Food Science and Technology Programme, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, China
| | - Baojun Xu
- Food Science and Technology Programme, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, China.
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6
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Meini MR, Cabezudo I, Boschetti CE, Romanini D. Recovery of phenolic antioxidants from Syrah grape pomace through the optimization of an enzymatic extraction process. Food Chem 2019; 283:257-264. [PMID: 30722869 DOI: 10.1016/j.foodchem.2019.01.037] [Citation(s) in RCA: 71] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2018] [Revised: 12/07/2018] [Accepted: 01/04/2019] [Indexed: 12/01/2022]
Abstract
Phenolic compounds are highly valuable products that remain trapped in grape pomace, an abundant winery by-product. Therefore, efficient extraction procedures of these compounds represent a route for grape pomace valorisation. Here we performed a screening of the factors affecting the aqueous enzymatic extraction of phenolic compounds from Syrah grape pomace, including the following independent variables: temperature, pH, pectinase, cellulase and tannase; and a subsequent optimization through response surface methodology. At the optimal region, the enzymatic treatment enhanced the extraction yield of phenolics by up to 66% and its antioxidant capacity by up to 80%, reducing the incubation time and enzyme doses in respect to previous studies. We found that tannase raises the antioxidant capacity of the extract by the liberation of gallic acid, while cellulose favours the liberation of p-coumaric acid and malvidin-3-O-glucoside. We also tested the procedure in different grape pomace varieties, verifying its wide applicability.
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Affiliation(s)
- María-Rocío Meini
- Instituto de Procesos Biotecnológicos y Químicos (IPROBYQ); Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Rosario, Argentina; Área Biofísica, Facultad de Ciencias Bioquímicas y Farmacéuticas, UNR, Rosario, Argentina.
| | - Ignacio Cabezudo
- Instituto de Procesos Biotecnológicos y Químicos (IPROBYQ); Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Rosario, Argentina.
| | - Carlos E Boschetti
- Instituto de Procesos Biotecnológicos y Químicos (IPROBYQ); Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Rosario, Argentina; Departamento de Tecnología, Facultad de Ciencias Bioquímicas y Farmacéuticas, UNR, Rosario, Argentina.
| | - Diana Romanini
- Instituto de Procesos Biotecnológicos y Químicos (IPROBYQ); Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Rosario, Argentina; Departamento de Tecnología, Facultad de Ciencias Bioquímicas y Farmacéuticas, UNR, Rosario, Argentina.
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7
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Margalef M, Pons Z, Iglesias-Carres L, Bravo FI, Muguerza B, Arola-Arnal A. Flavanol plasma bioavailability is affected by metabolic syndrome in rats. Food Chem 2017; 231:287-94. [PMID: 28450008 DOI: 10.1016/j.foodchem.2017.03.141] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2015] [Revised: 03/15/2017] [Accepted: 03/25/2017] [Indexed: 02/08/2023]
Abstract
Flavanols, which exert several health benefits, are metabolized after ingestion. Factors such as the host physiological condition could affect the metabolism and bioavailability of flavanols, influencing their bioactivities. This study aimed to qualitatively evaluate whether a pathological state influenced flavanol plasma bioavailability. Standard and cafeteria (CAF) diet fed rats, a robust model of metabolic syndrome (MeS), were administered 1000mg/kg of flavanol enriched grape seed polyphenol extract (GSPE). Flavanols and their metabolites were quantified by HPLC-MS/MS in plasma before and at 2, 4, 7, 24, and 48h after GSPE ingestion. Results showed that in CAF administered rats the maximum time of plasma flavanol concentration was delayed and these animals presented higher levels of plasma phase-II metabolites as well as altered microbial metabolites. In conclusion, this study demonstrated that MeS pathological state modified flavanol bioavailability, supporting the hypothesis that flavanol metabolism, and therefore flavanol functionality, depend on the organism's state of health.
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8
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Sahan Y, Gurbuz O, Guldas M, Degirmencioglu N, Begenirbas A. Phenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkey. Food Chem 2017; 217:483-489. [PMID: 27664662 DOI: 10.1016/j.foodchem.2016.08.108] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2015] [Revised: 07/10/2016] [Accepted: 08/27/2016] [Indexed: 10/21/2022]
Abstract
In this study, the changes in phenolics, anthocyanin, antioxidant capacity, and bioaccessibility of chicory varieties (Cichorium spp.) in Turkey were investigated. A total of 19 phenolic standards were screened in the chicory varieties studied and the most abundant compounds in the samples, extracted with methanol, were phenolic acids, syringic (2.54mg/kg) and trans-ferulic acid (1.85mg/kg), whilst (+)-catechin was the major flavanol. The highest flavanol content using either methanol or ethanol was determined in the green chicory samples (0.62mg/kg). The red chicory variety had higher anthocyanin (12.80mg/kg), and contained more phenolics, extractable (8855.50mg GAE/100g) and hydrolysable (7005.51mg GAE/100g), than the other varieties. Also, the antioxidant capacities in this variety, as measured using the CUPRAC assay (570.54 and 425.14μmol Trolox/g dw, respectively), had a wider range of difference than was found in the other assays used. Total phenolics were more bioaccessible from the white chicory variety (61.48%). However, the bioaccessibility of antioxidants was higher in the green chicory variety.
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Affiliation(s)
- Yasemin Sahan
- Uludag University, Agricultural Faculty, Dept. of Food Engineering, Gorukle Campus, 16059 Bursa, Turkey.
| | - Ozan Gurbuz
- Uludag University, Agricultural Faculty, Dept. of Food Engineering, Gorukle Campus, 16059 Bursa, Turkey.
| | - Metin Guldas
- Uludag University Karacabey Vocational School, Dept. of Food Processing, Karacabey Campus, 16700 Bursa, Turkey.
| | - Nurcan Degirmencioglu
- Bandırma Onyedi Eylul University, Bandırma Vocational School, Dept. of Food Processing, 10200 Balikesir, Turkey.
| | - Aynur Begenirbas
- Uludag University, Agricultural Faculty, Dept. of Food Engineering, Gorukle Campus, 16059 Bursa, Turkey.
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9
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Oliveira CM, Santos SAO, Silvestre AJD, Barros AS, Ferreira ACS, Silva AMS. Quinones as Strecker degradation reagents in wine oxidation processes. Food Chem 2017; 228:618-624. [PMID: 28317771 DOI: 10.1016/j.foodchem.2017.02.034] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2016] [Revised: 02/06/2017] [Accepted: 02/07/2017] [Indexed: 01/02/2023]
Abstract
The Strecker aldehydes formed during the reaction between α-amino acids (phenylalanine or methionine) and either gallic acid, caffeic acid or (+)-catechin ortho-quinones were evaluated in wine-model systems. It was demonstrated that phenylacetaldehyde was formed by quinone intermediates at wine pH. The highest amounts of phenylacetaldehyde during the 10days of experiment (69±5µg/L/day; 7x>Control) were obtained from (+) catechin, followed by gallic acid (61±4µg/L/day; 6x>Control) and caffeic acid (41±4µg/L/day; 4x>Control). The intermediate structures delivered from the reaction of ortho-quinones with α-amino acids were demonstrated by MSn.
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Affiliation(s)
- Carla Maria Oliveira
- QOPNA/Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; CBQF/Faculty of Biotechnology, Catholic University of Portugal, Rua Arquiteto Lobão Vital, Apartado 251, 4202-401 Porto, Portugal.
| | - Sónia A O Santos
- CICECO - Aveiro Institute of Materials/Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Armando J D Silvestre
- CICECO - Aveiro Institute of Materials/Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - António S Barros
- QOPNA/Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - António César Silva Ferreira
- CBQF/Faculty of Biotechnology, Catholic University of Portugal, Rua Arquiteto Lobão Vital, Apartado 251, 4202-401 Porto, Portugal; Stellenbosch University, Private Bag X1, Matieland, 7602 Stellenbosch, South Africa
| | - Artur M S Silva
- QOPNA/Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
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10
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Inui T, Okumura K, Matsui H, Hosoya T, Kumazawa S. Effect of harvest time on some in vitro functional properties of hop polyphenols. Food Chem 2017; 225:69-76. [PMID: 28193435 DOI: 10.1016/j.foodchem.2017.01.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2016] [Revised: 12/31/2016] [Accepted: 01/02/2017] [Indexed: 01/26/2023]
Abstract
Health benefits of hop polyphenols are well studied. In the present investigation, we examined the antioxidant activity, anti-nitric oxide (NO) production, and anti-adipocyte differentiation of polyphenols extracted from hops (HPP), harvested at different times for over 4years. Saaz hop variety from the Czech Republic was used in the in vitro assays. Twenty-three polyphenols were quantitatively analyzed using Orbitrap liquid chromatography-mass spectrometry (LC-MS), and their health promoting effects were assayed individually. Strong effects of low concentrations of HPP were observed in the above three assays. A significant increase in anti-adipocyte differentiation activity per unit weight of HPP was obtained in the early harvested samples. A significant difference in anti-NO production activity per unit weight of HPP was observed among the different harvest years. HPP significantly increased in early harvested samples. Our results suggest that some in vitro functional properties of hops vary with harvest time and year and are dependent on different polyphenols.
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Affiliation(s)
- Takako Inui
- Suntory Beer Ltd., Beer Development Department, 5-2-5 Yamazaki, Shimamoto-cho, Mishima-gun, Osaka 618-0001, Japan.
| | - Koharu Okumura
- Department of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan
| | - Hiroo Matsui
- Suntory Global Innovation Center Ltd., Research Institute, 8-1-1 Seikadai, Seika-cho, Soraku-gun, Kyoto 619-0284, Japan
| | - Takahiro Hosoya
- Department of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan
| | - Shigenori Kumazawa
- Department of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan
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11
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Cabrera-Bañegil M, Hurtado-Sánchez MDC, Galeano-Díaz T, Durán-Merás I. Front-face fluorescence spectroscopy combined with second-order multivariate algorithms for the quantification of polyphenols in red wine samples. Food Chem 2016; 220:168-176. [PMID: 27855885 DOI: 10.1016/j.foodchem.2016.09.152] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2016] [Revised: 09/19/2016] [Accepted: 09/24/2016] [Indexed: 12/19/2022]
Abstract
The potential of front-face fluorescence spectroscopy combined with second-order chemometric methods was investigated for the quantification of the main polyphenols present in wine samples. Parallel factor analysis (PARAFAC) and unfolded-partial least squares coupled to residual bilinearization (U-PLS/RBL) were assessed for the quantification of catechin, epicatechin, quercetin, resveratrol, caffeic acid, gallic acid, p-coumaric acid, and vanillic acid in red wines. Excitation-emission matrices of different red wine samples, without pretreatment, were obtained in front-face mode, recording emission between 290 and 450 nm, exciting between 240 and 290 nm, for the analysis of epicatechin, catechin, caffeic acid, gallic acid, and vanillic acid; and excitation and emission between 300-360 and 330-400nm, respectively, for the analysis of resveratrol. U-PLS/RBL algorithm provided the best results and this methodology was validated by an optimized liquid chromatographic coupled to diode array and fluorimetric detectors procedure, obtaining a very good correlation for vanillic acid, caffeic acid, epicatechin and resveratrol.
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Affiliation(s)
- Manuel Cabrera-Bañegil
- Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta de Extremadura, Avda. Adolfo Suárez S/N, 06007 Badajoz, Spain
| | | | - Teresa Galeano-Díaz
- Department of Analytical Chemistry and Research Institute on Water, Climate Change and Sustainability (IACYS), University of Extremadura, 06006 Badajoz, Spain
| | - Isabel Durán-Merás
- Department of Analytical Chemistry and Research Institute on Water, Climate Change and Sustainability (IACYS), University of Extremadura, 06006 Badajoz, Spain.
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12
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Cordeiro KW, Felipe JL, Malange KF, do Prado PR, de Oliveira Figueiredo P, Garcez FR, de Cássia Freitas K, Garcez WS, Toffoli-Kadri MC. Anti-inflammatory and antinociceptive activities of Croton urucurana Baillon bark. J Ethnopharmacol 2016; 183:128-135. [PMID: 26944237 DOI: 10.1016/j.jep.2016.02.051] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/18/2015] [Revised: 01/24/2016] [Accepted: 02/28/2016] [Indexed: 06/05/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Croton urucurana (Euphorbiaceae) is popularly used in Brazil to treat inflammatory processes, pain, and gastric ulcers. AIM OF STUDY To evaluate the anti-inflammatory and antinociceptive properties of the methanol extract from the bark of C. urucurana (MECu) in mice and identify its chemical constituents. MATERIALS AND METHODS The extract was characterized by UHPLC-DAD-ESI-Q-TOF-MS/MS. Extract doses of 25, 100, and 400mg/kg were employed in the biological assays. Evaluation of anti-inflammatory activity was based on paw edema and leukocyte recruitment into the peritoneal cavity of mice, both induced by carrageenan. Abdominal writhing caused by acetic acid and duration of formalin-induced paw-licking were the models employed to evaluate antinociceptive activity. RESULTS Ten compounds were identified in the extract: (+)-gallocatechin (1), procyanidin B3 (2), (+)-catechin (3), (-)-epicatechin (4), tembetarine (5), magnoflorine (6), taspine (7), methyl-3-oxo-12-epi-barbascoate (8), methyl-12-epi-barbascoate (9), and hardwickiic acid (10). This is the first report of compounds 2, 4, 6, 7, and 10 in C. urucurana and compound 5 in the genus Croton. In addition to inhibiting paw edema and leukocyte recruitment (particularly of polymorphonuclear cells) into the peritoneal cavity of mice, MECu reduced the number of abdominal writhings induced by acetic acid and the duration of formalin-induced paw licking. CONCLUSIONS The methanol extract of C. urucurana bark exhibited anti-inflammatory and antinociceptive properties, corroborating its use in folk medicine. These effects may be related to the presence of diterpenes, alkaloids, and flavonoids.
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Affiliation(s)
- Kátia Wolff Cordeiro
- Faculdade de Medicina, Universidade Federal do Mato Grosso do Sul, Campo Grande, MS, Brazil
| | - Josyelen Lousada Felipe
- Centro de Ciências Biológicas e da Saúde, Universidade Federal do Mato Grosso do Sul, Campo Grande, MS, Brazil
| | - Kauê Franco Malange
- Centro de Ciências Biológicas e da Saúde, Universidade Federal do Mato Grosso do Sul, Campo Grande, MS, Brazil
| | | | | | | | - Karine de Cássia Freitas
- Centro de Ciências Biológicas e da Saúde, Universidade Federal do Mato Grosso do Sul, Campo Grande, MS, Brazil
| | - Walmir Silva Garcez
- Instituto de Química, Universidade Federal do Mato Grosso do Sul, Campo Grande, MS, Brazil
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13
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Luo J, Cai W, Wu T, Xu B. Phytochemical distribution in hull and cotyledon of adzuki bean (Vigna angularis L.) and mung bean (Vigna radiate L.), and their contribution to antioxidant, anti-inflammatory and anti-diabetic activities. Food Chem 2016; 201:350-60. [PMID: 26868587 DOI: 10.1016/j.foodchem.2016.01.101] [Citation(s) in RCA: 90] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2015] [Revised: 01/10/2016] [Accepted: 01/24/2016] [Indexed: 11/28/2022]
Abstract
Total saponin content, total phenolics content, total flavonoids content, condensed tannin content in hull, cotyledon and whole grain of both adzuki bean and mung bean were determined by colorimetric methods. Vitexin and isovitexin contents in mung bean were determined by HPLC. Antioxidant effects were evaluated with DPPH scavenging activity and ferric reducing antioxidant power assay. In vitro anti-inflammatory and anti-diabetic effects of beans were evaluated by protease and aldose reductase inhibitory assays, respectively. The results indicated that the bean hulls were the most abundant in phytochemicals and largely contributed antioxidant activities, anti-inflammatory effects and anti-diabetic effects of whole grains. The result showed that mung bean hull was the most abundant with vitexin at 37.43 mg/g and isovitexin at 47.18 mg/g, respectively. Most of the phytochemicals and bioactivities were most predominantly contributed by the bean hulls with exception for condensed tannin of mung bean; which was more abundant in the cotyledon than its hull.
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Affiliation(s)
- Jiaqiang Luo
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519085, China; Faculty of Veterinary and Agricultural Sciences, University of Melbourne, VIC 3010, Australia
| | - Weixi Cai
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519085, China
| | - Tong Wu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519085, China; Faculty of Veterinary and Agricultural Sciences, University of Melbourne, VIC 3010, Australia
| | - Baojun Xu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519085, China.
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14
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Oldoni TLC, Melo PS, Massarioli AP, Moreno IAM, Bezerra RMN, Rosalen PL, da Silva GVJ, Nascimento AM, Alencar SM. Bioassay-guided isolation of proanthocyanidins with antioxidant activity from peanut (Arachis hypogaea) skin by combination of chromatography techniques. Food Chem 2015; 192:306-12. [PMID: 26304352 DOI: 10.1016/j.foodchem.2015.07.004] [Citation(s) in RCA: 81] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2014] [Revised: 05/10/2015] [Accepted: 07/04/2015] [Indexed: 11/17/2022]
Abstract
Purification and bioassay-guided fractionation were employed to isolate proanthocyanidins with antioxidant activity from peanut skin (Arachis hypogaea Runner 886). The crude extract was prepared with acetone (60% v/v) and purified using chromatographic methods, including a semipreparative HPLC technique. As a result, two proanthocyanidins were isolated and identified using NMR, epicatechin-(2 β → O → 7, 4 β → 8)-catechin (proanthocyanidin A1) and epicatechin-(β → 2 O → 7, 4 β → 8)-epicatechin (proanthocyanidin A2). Despite the structural similarity, differences were observed in their antioxidant activity. Proanthocyanidin A1 proved to be more active, with EC50 value for DPPH radical scavenging of 18.25 μg/mL and reduction of Fe(3+)-TPTZ complex of 7.59 mmol/g, higher than that of synthetic antioxidant BHT. This compound evaluated by ABTS(+) was similar to that of natural quercetin. Therefore, peanut skin is an important source of bioactive compounds that may be used as a mild antioxidant for food preservation.
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Affiliation(s)
- Tatiane L C Oldoni
- Department of Chemistry, Federal Technological University of Paraná (UTFPR), 85501-970 Pato Branco, PR, Brazil.
| | - Priscilla S Melo
- Department of Agri-Food Industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture, University of Sao Paulo (USP), 13418-900 Piracicaba, SP, Brazil
| | - Adna P Massarioli
- Department of Agri-Food Industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture, University of Sao Paulo (USP), 13418-900 Piracicaba, SP, Brazil
| | - Ivani A M Moreno
- Department of Agri-Food Industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture, University of Sao Paulo (USP), 13418-900 Piracicaba, SP, Brazil
| | - Rosângela M N Bezerra
- Faculty of Applied Sciences, Piracicaba Dental School, University of Campinas (UNICAMP), 13484-350 Piracicaba, SP, Brazil
| | - Pedro L Rosalen
- Department of Physiological Sciences, University of Campinas (UNICAMP), 13414-903 Piracicaba, SP, Brazil
| | - Gil V J da Silva
- Department of Chemistry, FFCLRP, University of São Paulo (USP), 14040-901 RibeirãoPreto, SP, Brazil
| | - Andréa M Nascimento
- Institute of Biological and Exact Sciences, Federal University of Ouro Preto (UFOP), 35400-000 OuroPreto, MG, Brazil
| | - Severino M Alencar
- Department of Agri-Food Industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture, University of Sao Paulo (USP), 13418-900 Piracicaba, SP, Brazil
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15
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Oliveira CM, Barros AS, Silva Ferreira AC, Silva AMS. Influence of the temperature and oxygen exposure in red Port wine: A kinetic approach. Food Res Int 2015; 75:337-47. [PMID: 28454964 DOI: 10.1016/j.foodres.2015.06.024] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2015] [Revised: 06/12/2015] [Accepted: 06/17/2015] [Indexed: 11/21/2022]
Abstract
Although phenolics are recognized to be related with health benefits by limiting lipid oxidation, in wine, they are the primary substrates for oxidation resulting in the quinone by-products with the participation of transition metal ions. Nevertheless, high quality Port wines require a period of aging in either bottle or barrels. During this time, a modification of sensory properties of wines such as the decrease of astringency or the stabilization of color is recognized to phenolic compounds, mainly attributed to anthocyanins and derived pigments. The present work aims to illustrate the oxidation of red Port wine based on its phenolic composition by the effect of both thermal and oxygen exposures. A kinetic approach toanthocyanins degradation was also achieved. For this purpose a forced red Port wine aging protocol was performed at four different storage temperatures, respectively, 20, 30, 35 and 40°C, and two adjusted oxygen saturation levels, no oxygen addition (treatment I), and oxygen addition (treatment II). Three hydroxycinnamic esters, three hydroxycinnamic acids, three hydroxybenzoic acids, two flavan-3-ols, and six anthocyanins were quantitated weekly during 63days, along with oxygen consumption. The most relevant phenolic oxidation markers were anthocyanins and catechin-type flavonoids, which had the highest decreases during the thermal and oxidative red Port wine process. Both temperature and oxygen treatments affected the rate of phenolic degradation. In addition, temperature seems to influence mostly the phenolics kinetic degradation.
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16
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Baiano A, De Gianni A, Previtali MA, Del Nobile MA, Novello V, de Palma L. Effects of defoliation on quality attributes of Nero di Troia (Vitis vinifera L.) grape and wine. Food Res Int 2015; 75:260-269. [PMID: 28454955 DOI: 10.1016/j.foodres.2015.06.007] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2015] [Revised: 05/28/2015] [Accepted: 06/03/2015] [Indexed: 11/19/2022]
Abstract
Field studies were conducted in Puglia (Italy) to evaluate the influence of defoliation around cluster zones on grape and wine quality. Nero di Troia grapes were subjected to four different treatments: N: no leaf removal; E: leaf removal in the area of the clusters along the east side (at complete veraison); E/W: leaf removal in the area of the clusters along the east and west side (at complete veraison); and F: almost complete leaf removal along the west side (at complete veraison) and at pre-harvest also along the east side. Grapes of defoliated vines generally showed higher sugar content, lower titratable acidity, total flavonoids, flavonoids different from anthocyanins, and total phenolic content than grapes from non-defoliated vines while their total anthocyanin concentration was not affected by defoliation at a significant level. Concerning wines, alcohol content, residual soluble solids, different forms of anthocyanins but also volatile acidity were generally higher in samples from defoliated vines. Differences were also highlighted among the defoliation treatments: the best results in terms of dry matter, sugar and alcohol content were observed in the samples submitted to the more severe defoliation as a consequence of the higher light availability and berry temperature. Concerning the concentration of the individual phenolics, significant differences were highlighted for: caffeic and caftaric acids, peonidin- and malvidin-3-p-coumaroylglucoside, which were higher in the E wines; quercetin-3-glucoside, galactoside, and rhamnoside, and procyanidins, which were higher in F wines.
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Affiliation(s)
- Antonietta Baiano
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy.
| | - Antonio De Gianni
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
| | - Maria Assunta Previtali
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
| | - Matteo Alessandro Del Nobile
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
| | - Vittorino Novello
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, University of Torino, Largo Paolo Braccini, 2, 10095 Grugliasco, Italy
| | - Laura de Palma
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
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17
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Zaupa M, Calani L, Del Rio D, Brighenti F, Pellegrini N. Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking. Food Chem 2015; 187:338-47. [PMID: 25977035 DOI: 10.1016/j.foodchem.2015.04.055] [Citation(s) in RCA: 86] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2014] [Revised: 04/13/2015] [Accepted: 04/16/2015] [Indexed: 01/14/2023]
Abstract
In the recent years, the pigmented rice varieties are becoming more popular due to their antioxidant properties and phenolic content. In this study, we characterized the antioxidant capacity (TAC) and the phenolic profile in white, red and black rice varieties, and evaluated the effect of two cooking methods (i.e. "risotto" and boiling) on these compounds. Before the cooking, all the varieties contained several phenolic acids, whereas anthocyanins and flavonols were peculiar of black rice and flavan-3-ols of red rice. Among the rice varieties, the black had the highest TAC value. The content of (poly)phenolic compounds and TAC decreased after cooking in all three varieties, but to a lesser extent after the risotto method. As a consequence, the risotto cooking, which allows a complete absorption of water, would be a good cooking method to retain (poly)phenolic compounds and TAC in pigmented and non-pigmented whole-meal rice.
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Affiliation(s)
- Maria Zaupa
- Department of Food Science, Human Nutrition Unit, University of Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy
| | - Luca Calani
- Department of Food Science, Human Nutrition Unit, University of Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy
| | - Daniele Del Rio
- Department of Food Science, Human Nutrition Unit, University of Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy
| | - Furio Brighenti
- Department of Food Science, Human Nutrition Unit, University of Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy
| | - Nicoletta Pellegrini
- Department of Food Science, Human Nutrition Unit, University of Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy.
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18
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Suriano S, Alba V, Tarricone L, Di Gennaro D. Maceration with stems contact fermentation: effect on proanthocyanidins compounds and color in Primitivo red wines. Food Chem 2015; 177:382-9. [PMID: 25660901 DOI: 10.1016/j.foodchem.2015.01.063] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2014] [Revised: 01/08/2015] [Accepted: 01/09/2015] [Indexed: 11/28/2022]
Abstract
Three Primitivo (Vitis vinifera, cv.) red wines were microvinified by means of different winemaking technologies: no stem-contact fermentation destemming 100% of grapes (D100); stem-contact fermentation destemming 75%, 50% of grapes (D75-D50) respectively. The objectives of this work were to improve proanthocyanidins content in wine, to monitor the relationships between anthocyanins/tannins and to detect the effects on the polymerization state of polyphenols after 12 months storage of wines. D100 showed higher anthocyanins content but lower color intensity and phenolic compounds content with respect to the theses D75 and D50, the last two showing lower anthocyanins content due their partial adsorption by grape stems during the fermentation. D75 gave the best results in terms of anthocyanins/color intensity balance and showed a better wine tannin component with respect to D50. Moreover after 12 months storage D50 reached a more advanced and stable polymerization state of colored pigments than the other wines.
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Affiliation(s)
- Serafino Suriano
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Cantina Sperimentale di Barletta, Via Vittorio Veneto 26, 76121 Barletta, Italy.
| | - Vittorio Alba
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Via Casamassima 148, 70010 Turi, BA, Italy.
| | - Luigi Tarricone
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Cantina Sperimentale di Barletta, Via Vittorio Veneto 26, 76121 Barletta, Italy.
| | - Domenico Di Gennaro
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Cantina Sperimentale di Barletta, Via Vittorio Veneto 26, 76121 Barletta, Italy.
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19
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Wittenauer J, Mäckle S, Sußmann D, Schweiggert-Weisz U, Carle R. Inhibitory effects of polyphenols from grape pomace extract on collagenase and elastase activity. Fitoterapia 2015; 101:179-87. [PMID: 25598188 DOI: 10.1016/j.fitote.2015.01.005] [Citation(s) in RCA: 122] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2014] [Revised: 01/06/2015] [Accepted: 01/08/2015] [Indexed: 12/24/2022]
Abstract
Breakdown and disorganization of extracellular matrix proteins like collagen, fibronectin and elastin are main characteristics of skin aging due to the enhanced activation of proteolytic enzymes such as collagenases and elastases. Inhibition of their enzymatic activities by natural plant compounds might be a promising approach to prevent extrinsic skin aging. Especially polyphenols are supposed to interact with those enzymes due to their molecular nature. In our investigation, extracts of pomace from Riesling grapes were analyzed for their inhibitory properties on collagenase as well as elastase. Crude grape pomace extract showed a dose-dependent inhibitory activity against both enzymes with IC50-values of 20.3μg/ml and 14.7μg/ml for collagenase and elastase activity, respectively. The extracts were fractionated into four fractions containing phenolic compounds differing in chemical structure and polarity. Except for the stilbene containing fraction, all other fractions showed inhibitory effects on both enzyme activities. The most pronounced impact was found for the hydrophilic low molecular weight polyphenols containing the free phenolic acids. In particular, gallic acid showed considerable inhibition values. EGCG was used as a positive control and showed a dose-dependent inhibition of collagenase activity (IC50=0.9mM).
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Affiliation(s)
- Judith Wittenauer
- Fraunhofer Institute for Process Engineering and Packaging, Department of Process Development for Plant Raw Materials, Giggenhauser Str. 35, D-85354 Freising, Germany; Hohenheim University, Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, Garbenstraße 25, D-70599 Stuttgart, Germany.
| | - Sonja Mäckle
- Fraunhofer Institute for Process Engineering and Packaging, Department of Process Development for Plant Raw Materials, Giggenhauser Str. 35, D-85354 Freising, Germany; Hohenheim University, Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, Garbenstraße 25, D-70599 Stuttgart, Germany
| | - Daniela Sußmann
- Fraunhofer Institute for Process Engineering and Packaging, Department of Process Development for Plant Raw Materials, Giggenhauser Str. 35, D-85354 Freising, Germany
| | - Ute Schweiggert-Weisz
- Fraunhofer Institute for Process Engineering and Packaging, Department of Process Development for Plant Raw Materials, Giggenhauser Str. 35, D-85354 Freising, Germany
| | - Reinhold Carle
- Hohenheim University, Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, Garbenstraße 25, D-70599 Stuttgart, Germany; King Abdulaziz University, Biological Science Department, Faculty of Science, P.O. Box 80257, Jeddah 21589, Saudi Arabia
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20
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Liu L, Cao S, Yang H, Qi X. Pectin plays an important role on the kinetics properties of polyphenol oxidase from honeydew peach. Food Chem 2015; 168:14-20. [PMID: 25172677 DOI: 10.1016/j.foodchem.2014.07.064] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2014] [Revised: 06/10/2014] [Accepted: 07/09/2014] [Indexed: 11/24/2022]
Abstract
Polyphenol oxidase (PPO) was purified from peach pulp by a three-step column chromatographic procedure. The kinetics properties of the PPO fractions obtained from different purification steps were compared. All the fractions showed high affinities for (+)-catechin and (-)-epicatechin. The optimum pHs and optimum temperatures for all the fractions were the same. However, the fraction that contained pectin was more sensitive to the change of pH, and it had a lower affinity for the substrates and a higher thermostability than the fractions without pectin. In addition, the protein impurities in PPO fractions might have no effect on the properties of PPO. l-Cysteine and glutathione were effective for the inhibition of all the PPO fractions, while NaF inhibited moderately. However, the pectin could reduce the inhibition effects of those inhibitors.
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