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Arbigaus Bredun M, Sartor S, Pretto Panceri C, Chaves ES, Maria Burin V. Changes in phytochemical composition of Merlot grape and wine induced by the direct application of boron. Food Res Int 2023; 163:112258. [PMID: 36596169 DOI: 10.1016/j.foodres.2022.112258] [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: 04/25/2022] [Revised: 11/22/2022] [Accepted: 11/27/2022] [Indexed: 12/03/2022]
Abstract
In this study the effect of the direct application of different concentrations of boron in grape bunches on the phytochemical composition of grapes and wine was evaluated. The experiment was carried out by direct application to the grape bunch of different concentrations (0, 1.0, 2.0, 4.0 and 8.0 g/L) of boron solution, in two consecutive vintages, 2018 and 2019. The wines were elaborated by the same microvinification method. Histological analyzes by optical microscopy and phenolic profile by HPLC-DAD were performed on the grapes. The wines were analyzed by HPLC-DAD and ICP-MS for phenolic profile and elemental composition, respectively. Histological analyzes of the grape skin showed an increase in the presence of polyphenols in the cellular tissue of grapes treated with different concentrations of boron when compared to the control samples in both vintages. The addition of boron influenced the phenolic profile of the grapes, resulting in an increase in the content of anthocyanins and flavanols. Regarding to wines, the treatment of grapes by direct application of boron significantly influenced the chemical composition of wines. In 2018, the application of 2 g/L of boron showed a significant increase in the concentration of malvidin and delphinidin in wines. The application of 1 g/L showed the highest concentration of malvidin, delphinidin and peonidin in the 2019 vintage. The boron content increased in the wine samples according to the boron concentrations applied to the grape. Thus, it is possible to produce chemically distinct wines with the direct application of boron to the grapes.
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Affiliation(s)
- Maiara Arbigaus Bredun
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, Santa Catarina, Brazil
| | - Saionara Sartor
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, Santa Catarina, Brazil
| | | | - Eduardo S Chaves
- Department of Chemistry, Federal University of Santa Catarina, 88040-970 Florianópolis - SC, Brazil
| | - Vívian Maria Burin
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, Santa Catarina, Brazil.
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2
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Grape Pomace Valorization by Extraction of Phenolic Polymeric Pigments: A Review. Processes (Basel) 2022. [DOI: 10.3390/pr10030469] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
Abstract
In recent years there has been a growing concern about environmental pollution linked to the generation of agroindustrial waste. The wine industry generates approximately 8.49 million tons of grape pomace per year worldwide; this residue can be used to obtain compounds with biological activity. Grape pomace is a source of anthocyanins, pigments that have antioxidant properties and help prevent cardiovascular disease. The development of sustainable extraction, purification and identification techniques constitutes an important step in adding value to this waste. Therefore, the present research has focused on presenting a review of works carried out in the last years.
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Deineka VI, Oleinits EY, Blinova IP, Deineka LA. Selectivity Control of the Separation of Anthocyanins: Replacing Acetonitrile for Methanol in the Mobile Phase. JOURNAL OF ANALYTICAL CHEMISTRY 2021. [DOI: 10.1134/s1061934821060022] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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4
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Hasanaliyeva G, Chatzidimitrou E, Wang J, Baranski M, Volakakis N, Pakos P, Seal C, Rosa EAS, Markellou E, Iversen PO, Vigar V, Willson A, Barkla B, Leifert C, Rempelos L. Effect of Organic and Conventional Production Methods on Fruit Yield and Nutritional Quality Parameters in Three Traditional Cretan Grape Varieties: Results from a Farm Survey. Foods 2021; 10:476. [PMID: 33671741 PMCID: PMC7926479 DOI: 10.3390/foods10020476] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Revised: 02/10/2021] [Accepted: 02/17/2021] [Indexed: 11/17/2022] Open
Abstract
The antioxidants found in grapes and wine have been linked to health benefits in humans, but may be affected by agronomic parameters, grape type/variety, and processing. Here, we report results of a farm survey which investigated the effects of production system (organic vs. conventional) and grape variety on fruit yield, total antioxidant activity/capacity (TAA, assessed by the Trolox Equivalent Antioxidant Capacity (TEAC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assays), and total concentrations of total phenolics (TPC) and anthocyanins (TAC) in grapes of one red (Kotsifali) and two white (Villana and/or Vidiano) traditional Cretan grape varieties. Analysis of variance (ANOVA) results showed that grape variety choice had a more substantial effect on TPC, TAA, and TAC than primary production protocols, and significant interactions were identified between production system and grape variety choice for TAATEAC. Specifically, TAATEAC was significantly (57%) higher in organic than conventional Vidiano grapes, while there was no significant effect of production system on TAATEAC in Kotsifali and Villana grapes. As expected from previous studies, the TAC was substantially higher in red Kotsifali grapes. Redundancy analysis (RDA) identified grape variety as the only strong explanatory variable/driver for yield, TPC, TAA, and TAC of table grapes, and positive associations were detected between the variety Vidiano and both TPC and TAATEAC. All other explanatory variables included in the RDA (including supplementary irrigation, orchard orientation, production system, soil type, vineyard age, plant density, and fertiliser inputs) explained only a small proportion of the additional variation.
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Affiliation(s)
- Gultakin Hasanaliyeva
- Department of Sustainable Crop and Food Protection, Faculty of Agriculture, Food and Environmental Sciences, Universita Catollica del Sacro Cuore, I-29122 Piacenza, Italy
- Nafferton Ecological Farming Group, School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne NE1 7RU, UK
| | - Eleni Chatzidimitrou
- Nafferton Ecological Farming Group, School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne NE1 7RU, UK
- Residues and Food Safety Unit, Regulated Products Assessment Department, French Agency for Food Environmental and Occupational Health and Safety, France (ANSES), 94701 Maisons-Alfort, France
| | - Juan Wang
- Nafferton Ecological Farming Group, School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne NE1 7RU, UK
- Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle University, Newcastle upon Tyne NE2 4HH, UK
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Marcin Baranski
- Laboratory of Neurobiology, Nencki Institute of Experimental Biology, Polish Academy of Sciences, Pasteura 3, 02-093 Warsaw, Poland
| | - Nikolaos Volakakis
- Nafferton Ecological Farming Group, School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne NE1 7RU, UK
- Geokomi plc, Agriculture Consultancy, P.O. Box 21, Sivas-Faistos, GR 70200 Crete, Greece
| | - Panagiotis Pakos
- Nafferton Ecological Farming Group, School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne NE1 7RU, UK
| | - Chris Seal
- Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle University, Newcastle upon Tyne NE2 4HH, UK
| | - Eduardo A S Rosa
- Centre for the Research and Technology of Agro-Environment and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro (UTAD), 5001-801, Vila Real, Portugal
| | - Emilia Markellou
- Department of Phytopathology, Benaki Phytopathological Institute (BPI), 14561 Athens, Greece
| | - Per Ole Iversen
- Department of Nutrition, IMB, University of Oslo, Sognsvannsveien, 0372 Oslo, Norway
- Department of Haematology, Oslo University Hospital, 0372 Oslo, Norway
| | - Vanessa Vigar
- NatMed, Southern Cross University, Military Road, Lismore, NSW 2480, Australia
| | - Adam Willson
- Southern Cross Plant Science, Southern Cross University, Military Road, Lismore, NSW 2480, Australia
| | - Bronwyn Barkla
- Southern Cross Plant Science, Southern Cross University, Military Road, Lismore, NSW 2480, Australia
| | - Carlo Leifert
- Department of Nutrition, IMB, University of Oslo, Sognsvannsveien, 0372 Oslo, Norway
- Southern Cross Plant Science, Southern Cross University, Military Road, Lismore, NSW 2480, Australia
| | - Leonidas Rempelos
- Nafferton Ecological Farming Group, School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne NE1 7RU, UK
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Teixeira RF, Benvenutti L, Burin VM, Gomes TM, Ferreira SRS, Zielinski AAF. An eco-friendly pressure liquid extraction method to recover anthocyanins from broken black bean hulls. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102587] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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6
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Chandra Singh M, Kelso C, Price WE, Probst Y. Validated liquid chromatography separation methods for identification and quantification of anthocyanins in fruit and vegetables: A systematic review. Food Res Int 2020; 138:109754. [PMID: 33292937 DOI: 10.1016/j.foodres.2020.109754] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 09/04/2020] [Accepted: 09/28/2020] [Indexed: 12/21/2022]
Abstract
Food composition data are challenged by data availability and quality. Anthocyanins are the bright colored pigments found in fruits and vegetables with growing evidence for health benefits. For the estimation of anthocyanin content in the foods, it is imperative to find an ideal analytical method. To quantify anthocyanin components, liquid chromatography-based methods are commonly used. This review addresses the variability of liquid chromatography (LC) mass spectrometry (MS) methods for the identification and quantification of anthocyanins. Published studies for all years until February 2020 reporting LC methods for anthocyanins in fruits and vegetables were screened from 7660 studies. Only 29 studies met the eligibility criteria of method type and of these, only 13 studies reported a validated LC method. A wide range of validation parameters were identified including specificity, calibration, stability, and limits of detection. Differences in the sampling amounts for extraction were observed in all of the included studies. The quantification of multiple anthocyanin types without their corresponding analytical standards was observed in eight studies. The included 13 studies used reverse phase liquid chromatography separation with C18 type or similar stationary phases and acidified aqueous or acidified aqueous: organic (usually methanol or acetonitrile) binary gradient mobile phases. Although all of the studies used mass spectrometry for identification, ultraviolet absorbance quantification was often used in conjunction with a photo-diode array (DAD/PDA) detector using reference standards where available. Extraction and preparation of samples remains the key concern for analysis as the oxidative stability of anthocyanins are a major impediment for accurate quantification of the components in foods. This review provides a summary of validated LC methods to assist analysts and nutritionists in the quantification of anthocyanin food components as the nutrient profiles of foods are challenged by the variability of the analytical methods.
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Affiliation(s)
- Mamatha Chandra Singh
- School of Medicine, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, NSW 2522, Australia; Illawarra Health and Medical Research Institute, University of Wollongong, Wollongong, NSW 2522, Australia.
| | - Celine Kelso
- Illawarra Health and Medical Research Institute, University of Wollongong, Wollongong, NSW 2522, Australia; School of Chemistry and Molecular Bioscience, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, NSW 2522, Australia.
| | - William E Price
- School of Chemistry and Molecular Bioscience, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, NSW 2522, Australia.
| | - Yasmine Probst
- School of Medicine, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, NSW 2522, Australia; Illawarra Health and Medical Research Institute, University of Wollongong, Wollongong, NSW 2522, Australia.
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7
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Effects of Solid-Liquid Ratio, Time, and Temperature on Water Extraction of Anthocyanin from Campbell Early Grape. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01688-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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8
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Gapski A, Gomes TM, Bredun MA, Ferreira-Lima NE, Ludka FK, Bordignon-Luiz MT, Burin VM. Digestion behavior and antidepressant-like effect promoted by acute administration of blueberry extract on mice. Food Res Int 2019; 125:108618. [DOI: 10.1016/j.foodres.2019.108618] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2019] [Revised: 07/26/2019] [Accepted: 08/12/2019] [Indexed: 01/04/2023]
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9
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da Silva Haas IC, Toaldo IM, Gomes TM, Luna AS, de Gois JS, Bordignon-Luiz MT. Polyphenolic profile, macro- and microelements in bioaccessible fractions of grape juice sediment using in vitro gastrointestinal simulation. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2018.11.002] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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10
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Gomes TM, Toaldo IM, Haas ICDS, Burin VM, Caliari V, Luna AS, de Gois JS, Bordignon-Luiz MT. Differential contribution of grape peel, pulp, and seed to bioaccessibility of micronutrients and major polyphenolic compounds of red and white grapes through simulated human digestion. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.11.051] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
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11
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Sartor S, Toaldo IM, Panceri CP, Caliari V, Luna AS, de Gois JS, Bordignon-Luiz MT. Changes in organic acids, polyphenolic and elemental composition of rosé sparkling wines treated with mannoproteins during over-lees aging. Food Res Int 2018; 124:34-42. [PMID: 31466648 DOI: 10.1016/j.foodres.2018.11.012] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Revised: 10/24/2018] [Accepted: 11/06/2018] [Indexed: 11/27/2022]
Abstract
The effect of mannoproteins on the evolution of rosé sparkling wines during over-lees aging was investigated on the basis of the chemical characterization of polyphenols, organic acids, macro- and microelements using a combined analytical approach. Variations on these constituents were assessed using Raman and near-infrared spectroscopy. During the biological aging, caffeic acid, catechin, gallic acid and malvidin-3-O-glucoside were the most abundant polyphenolics in the rosé wines. The phenolic compound tyrosol, a fermentation derivative, was found at concentrations up to 98.07 mg L-1. The addition of mannoproteins significantly affected the concentrations of organic acids and individual polyphenolic compounds, particularly trans-resveratrol, quercetin, catechin, p-coumaric and hydroxybenzoic acids that showed increased concentrations over time. The positive effects of mannoproteins were mainly observed at the end of the biological aging. The mineral composition remained stable, while potassium was the most abundant mineral in all wines. The observed changes involving these constituents may offer new insights on their behavior during wine aging and on the bioactive and nutritional quality of rosé sparkling wines.
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Affiliation(s)
- Saionara Sartor
- Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga Rd. 1346, 88034-001 Florianópolis, Santa Catarina, Brazil.
| | - Isabela M Toaldo
- Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga Rd. 1346, 88034-001 Florianópolis, Santa Catarina, Brazil.
| | - Carolina P Panceri
- Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga Rd. 1346, 88034-001 Florianópolis, Santa Catarina, Brazil; Federal Institute of Santa Catarina, Senadinho St., 88625-000 Urupema, Santa Catarina, Brazil.
| | - Vinícius Caliari
- Agricultural Research and Rural Extension Company of Santa Catarina, João Zardo Rd. 1660, 89560-000 Videira, Santa Catarina, Brazil; University of West Santa Catarina, Paese St. 198, 89560-000 Videira, Santa Catarina, Brazil.
| | - Aderval S Luna
- Department of Analytical Chemistry, Rio de Janeiro State University, São Francisco Xavier, 524, Maracanã, 20550-900 Rio de Janeiro, RJ, Brazil.
| | - Jefferson S de Gois
- Department of Analytical Chemistry, Rio de Janeiro State University, São Francisco Xavier, 524, Maracanã, 20550-900 Rio de Janeiro, RJ, Brazil.
| | - Marilde T Bordignon-Luiz
- Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga Rd. 1346, 88034-001 Florianópolis, Santa Catarina, Brazil.
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12
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Sartor S, Burin VM, Panceri CP, Dos Passos RR, Caliari V, Bordignon-Luiz MT. Rosé Sparkling Wines: Influence of Winemaking Practices on the Phytochemical Polyphenol During Aging on Lees and Commercial Storage. J Food Sci 2018; 83:2790-2801. [PMID: 30370927 DOI: 10.1111/1750-3841.14379] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2018] [Revised: 09/11/2018] [Accepted: 09/28/2018] [Indexed: 11/30/2022]
Abstract
The effects of oenological agents, gum arabic, and oenological tannin, added at two different stages in the winemaking of rosé sparkling wines (addition to the base wine and to the sparkling wine after disgorging) on evolution of the phytochemical composition during aging on lees and commercial storage were studied for the first time. The sparkling wines were monitored during 12 months of aging on lees (sur lie, with lees) and commercial storage (bottle storage, without lees), in terms of the polyphenolics, color intensity and antioxidant capacity. It was observed that the stage of the addition of oenological agents influenced the changes in phytochemical polyphenols and antioxidant capacity of sparkling wines. The most notable effects on the polyphenolics were observed in the experiment with the addition of oenological agents to the base wine, which significantly increased the concentrations of trans-resveratrol, gallic and ellagic acids, catechin, quercetin, and myricetin. The addition of oenological agents after the disgorging stage had less influence on the phenolics of the sparkling wines. Caffeic acid, trans-caftaric acid, catechin, tyrosol, and gallic acid were the most abundant polyphenolics in rosé sparkling wines. The winemaking practices evaluated in this study comprise an interesting approach to the improvement and/or maintenance of the polyphenolics, according to winemaking practices, besides providing new knowledge on the evolution of rosé sparkling wines. PRACTICAL APPLICATIONS: Tannins and gum arabic are been described as oenological agents, however, are poorly explored in rosé sparkling wines. Many chemical modifications that occur during the winemaking process, especially due to the second in-bottle fermentation and the yeast contact in the case of sparkling wines, can be determinant of authenticity and quality of sparkling wines. The addition of oenological agents in different stages of the winemaking can provide new insights into the evolution of phytochemical constituents of rosé sparkling wines and draw perspectives for improving technological properties of these wines based on practical experience.
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Affiliation(s)
- Saionara Sartor
- Dept. of Food Science and Technology, Federal Univ. of Santa Catarina, Admar Gonzaga Rd. 1346, 88034-001, Florianópolis, Santa Catarina, Brazil
| | - Vívian Maria Burin
- Dept. of Food Science and Technology, Federal Univ. of Santa Catarina, Admar Gonzaga Rd. 1346, 88034-001, Florianópolis, Santa Catarina, Brazil
| | | | - Robson Rodrigo Dos Passos
- Dept. of Food Science and Technology, Federal Univ. of Santa Catarina, Admar Gonzaga Rd. 1346, 88034-001, Florianópolis, Santa Catarina, Brazil
| | - Vinícius Caliari
- Agricultural Research and Rural Extension Company of Santa Catarina, João Zardo Rd. 1660, 89560-000, Videira, Santa Catarina, Brazil
| | - Marilde T Bordignon-Luiz
- Dept. of Food Science and Technology, Federal Univ. of Santa Catarina, Admar Gonzaga Rd. 1346, 88034-001, Florianópolis, Santa Catarina, Brazil
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Panceri CP, Bordignon-Luiz MT. Impact of grape dehydration process on the phenolic composition of wines during bottle ageing. J Food Biochem 2017. [DOI: 10.1111/jfbc.12417] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Carolina P. Panceri
- Departamento de Ciência e Tecnologia de Alimentos; Universidade Federal de Santa Catarina, Rod. Admar Gonzaga, 1346, Itacorubi; Florianópolis Santa Catarina Brasil
- Instituto Federal de Educação Ciência e Tecnologia de Santa Catarina; Câmpus Urupema, Urupema; Santa Catarina Brasil
| | - Marilde T. Bordignon-Luiz
- Departamento de Ciência e Tecnologia de Alimentos; Universidade Federal de Santa Catarina, Rod. Admar Gonzaga, 1346, Itacorubi; Florianópolis Santa Catarina Brasil
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Sartor S, Caliari V, Malinovski LI, Toaldo IM, Bordignon-Luiz MT. Bioactive profiling of polyphenolics and oenological properties of red wines from Italian grapes (Vitis vinifera L.) cultivated in a selected subtropical region. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1344992] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Saionara Sartor
- Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Florianópolis, SC, Brazil
| | - Vinícius Caliari
- Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina (EPAGRI/Videira), Videira, SC, Brazil
- Universidade do Oeste de Santa Catarina, Rua Paese, 198, Bairro Universitário, Videira, SC, Brazil
| | | | - Isabela Maia Toaldo
- Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Florianópolis, SC, Brazil
| | - Marilde T. Bordignon-Luiz
- Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Florianópolis, SC, Brazil
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15
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Fining of Red Wines with Pomace Cell Wall Material: Effect on Wine Phenolic Composition. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1922-3] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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Particularities of Syrah wines from different growing regions of Southern Brazil: grapevine phenology and bioactive compounds. Journal of Food Science and Technology 2017; 54:1414-1424. [PMID: 28559600 DOI: 10.1007/s13197-017-2557-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/27/2016] [Accepted: 02/22/2017] [Indexed: 10/19/2022]
Abstract
The aim of this study was to monitor the phenological parameters of grapevine (Vitis vinifera) of Syrah variety recently introduced in the region of Marari, Água Doce, Campos Novos and São Joaquim, Santa Catarina State (SC), Brazil, and to characterize the phenolic composition and antioxidant activity of wines produced from this variety of the vintages 2010 and 2011. The adaptation of the grapevine to climate conditions of these grape growing regions of Southern Brazil for this variety has also been assessed. The climate variations occurring between the phenological cycles of grapevine of Syrah for each growing region influenced the phenological extension and heat accumulation of the grapevine. The wines showed significant levels of phenolic compounds and high antioxidant activity, while catechin, a potent antioxidant, was the main phenolic compound quantified in wines. Positive correlations between the phenolic compounds and antioxidant activity were observed. The principal component analysis confirmed the influence of the growing region and vintages on the phenolic composition of wines, indicating the importance of climate conditions. This study identified possible phenolic markers indicative of climatic influence.
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17
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Degradation kinetics of encapsulated grape skin phenolics and micronized grape skins in various water activity environments and criteria to develop wide-ranging and tailor-made food applications. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2016.12.006] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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18
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Maldini M, Chessa M, Petretto GL, Montoro P, Rourke JP, Foddai M, Nicoletti M, Pintore G. Profiling and Simultaneous Quantitative Determination of Anthocyanins in Wild Myrtus communis L. Berries from Different Geographical Areas in Sardinia and their Comparative Evaluation. PHYTOCHEMICAL ANALYSIS : PCA 2016; 27:249-256. [PMID: 27438776 DOI: 10.1002/pca.2623] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2015] [Revised: 03/30/2016] [Accepted: 04/04/2016] [Indexed: 06/06/2023]
Abstract
INTRODUCTION Myrtus communis L. (Myrtaceae) is a self-seeded shrub, widespread in Sardinia, with anti-inflammatory, antiseptic, antimicrobial, hypoglycemic and balsamic properties. Its berries, employed for the production of sweet myrtle liqueur, are characterised by a high content of bioactive polyphenols, mainly anthocyanins. Anthocyanin composition is quite specific for vegetables/fruits and can be used as a fingerprint to determine the authenticity, geographical origin and quality of raw materials, products and extracts. OBJECTIVE To rapidly analyse and determine anthocyanins in 17 samples of Myrtus communis berries by developing a platform based on the integration of UHPLC-MS/MS quantitative data and multivariate analysis with the aim of extracting the most information possible from the data. METHODOLOGY UHPLC-ESI-MS/MS methods, working in positive ion mode, were performed for the detection and determination of target compounds in multiple reaction monitoring (MRM) mode. Optimal chromatographic conditions were achieved using an XSelect HSS T3 column and a gradient elution with 0.1% formic acid in water and 0.1% formic acid in acetonitrile. Principal component analysis (PCA) was applied to the quantitative data to correlate and discriminate 17 geographical collections of Myrtus communis. RESULTS The developed quantitative method was reliable, sensitive and specific and was successfully applied to the quantification of 17 anthocyanins. Peonidin-3-O-glucoside was the most abundant compound in all the extracts investigated. CONCLUSION The developed methodology allows the identification of quali-quantitative differences among M. communis samples and thus defines the quality and value of this raw material for marketed products. Moreover, the reported data have an immediate commercial value due to the current interest in developing antioxidant nutraceuticals from Mediterranean plants, including Sardinian Myrtus communis. Copyright © 2016 John Wiley & Sons, Ltd.
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Affiliation(s)
- Mariateresa Maldini
- Department of Chemistry and Pharmacy, University of Sassari, via F. Muroni, 23/b, 07100, Sassari, Italy
| | - Mario Chessa
- Department of Chemistry and Pharmacy, University of Sassari, via F. Muroni, 23/b, 07100, Sassari, Italy
| | - Giacomo L Petretto
- Department of Chemistry and Pharmacy, University of Sassari, via F. Muroni, 23/b, 07100, Sassari, Italy
| | - Paola Montoro
- Department of Pharmacy, University of Salerno, via Giovanni Paolo II, 84084, Fisciano (SA), Italy
| | - Jonathan P Rourke
- Department of Chemistry, University of Warwick, Coventry, CV4 7AL, UK
| | - Marzia Foddai
- Department of Chemistry and Pharmacy, University of Sassari, via F. Muroni, 23/b, 07100, Sassari, Italy
| | - Marcello Nicoletti
- Department of Environmental Biology, Sapienza University, P.ale Aldo Moro 5, 00185, Roma, Italy
| | - Giorgio Pintore
- Department of Chemistry and Pharmacy, University of Sassari, via F. Muroni, 23/b, 07100, Sassari, Italy
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Pérez-Magariño S, Jos MLGS. Differentiation Parameters of Ribera del Duero Wines from Other Spanish Denominations of Origin. FOOD SCI TECHNOL INT 2016. [DOI: 10.1106/he6f-9lb0-twfj-cyu9] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Commercial wines (247 samples) from different Spanish Denomination of Origin (D.O.) and from three consecutive vintages were analyzed. Stepwise discriminant analyses (SDA) were applied to the differentiation and classification of young red and rose wines by geographic origin. Good discriminant models with a small number of variables were obtained. These models gave high percentages of correct classification and prediction for both red (84.6% and 76.7%) and rose wines (87.7% and 82.6%). The variables with greater discriminating power were the phenolic compounds and the chromatic parameters. The discriminant models obtained to differentiate wines from D.O. “Ribera del Duero” were adequate with percentages of classification and prediction around 98%. So, these wines have some characteristics that differentiate them from the wines from other D.O.
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Affiliation(s)
- S. Pérez-Magariño
- Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain
| | - M. L. Gonzlez-San Jos
- Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain
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Trikas ED, Melidou M, Papi RM, Zachariadis GA, Kyriakidis DA. Extraction, separation and identification of anthocyanins from red wine by-product and their biological activities. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.06.033] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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21
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A Sensitive LC-MS Method for Anthocyanins and Comparison of Byproducts and Equivalent Wine Content. SEPARATIONS 2016. [DOI: 10.3390/separations3020018] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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22
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Baskaran R, Pullencheri D, Somasundaram R. Characterization of free, esterified and bound phenolics in custard apple (Annona squamosa L) fruit pulp by UPLC-ESI-MS/MS. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.02.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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23
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González-Neves G, Favre G, Piccardo D, Gil G. Anthocyanin profile of young red wines of Tannat, Syrah and Merlot made using maceration enzymes and cold soak. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12958] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Gustavo González-Neves
- Facultad de Agronomía; Universidad de la República; Avda. Garzón 780 C.P. 12900 Montevideo Uruguay
| | - Guzmán Favre
- Facultad de Agronomía; Universidad de la República; Avda. Garzón 780 C.P. 12900 Montevideo Uruguay
| | - Diego Piccardo
- Facultad de Agronomía; Universidad de la República; Avda. Garzón 780 C.P. 12900 Montevideo Uruguay
| | - Graciela Gil
- Instituto Nacional de Vitivinicultura; Dr. Pouey 463 Las Piedras Uruguay
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24
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Panceri CP, De Gois JS, Borges DL, Bordignon-Luiz MT. Effect of grape dehydration under controlled conditions on chemical composition and sensory characteristics of Cabernet Sauvignon and Merlot wines. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.02.014] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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25
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González-Neves G, Favre G, Gil G, Ferrer M, Charamelo D. Effect of cold pre-fermentative maceration on the color and composition of young red wines cv. Tannat. Journal of Food Science and Technology 2015; 52:3449-57. [PMID: 26028726 DOI: 10.1007/s13197-014-1410-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/28/2014] [Accepted: 05/08/2014] [Indexed: 11/26/2022]
Abstract
Cold Pre-fermentative Maceration (CPM) is an interesting winemaking technique to enhance the extraction of pigments, aroma and flavour compounds from grape skins to wine. This work aimed to evaluate the effect of Cold Pre-fermentative Maceration (CPM) on the composition of Tannat red wines produced in Uruguay in several vintages. For this purpose, wines elaborated by CPM were compared with control wines produced by Traditional Maceration (TM) in 4 years. Control wines (TM) were made with classical fermentation on skins. The CPM was carried out with additions of dry ice for 5 days to keep the must at 10 ºC. Wines were analysed at devatting. The impact of CPM on composition and color of wines was different in each year. Color intensity was significantly higher in CPM than control wines in 2007 and 2009 whereas the anthocyanins levels were higher in control wines every year. However, CPM wines had the highest polyphenols contents in 2007, 2009 and 2010 principally due to their catechins and proanthocyanidins contents. Anthocyanin profile was similar in the wines of each vintage, according to the varietal fingerprint. The highest contents of higher alcohols were verified in CPM wines. The Cold Pre-fermentative Maceration could have an important effect on the characteristics of Tannat red wines, although it depends strongly on the composition of the grapes of origin.
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Affiliation(s)
- Gustavo González-Neves
- Facultad de Agronomía, Universidad de la República, Avda. Garzón 780, Montevideo, CP 12900 Uruguay
| | - Guzmán Favre
- Facultad de Agronomía, Universidad de la República, Avda. Garzón 780, Montevideo, CP 12900 Uruguay
| | - Graciela Gil
- Instituto Nacional de Vitivinicultura, Dr. Pouey 463, Las Piedras, CP 90200 Uruguay
| | - Milka Ferrer
- Facultad de Agronomía, Universidad de la República, Avda. Garzón 780, Montevideo, CP 12900 Uruguay
| | - Darwin Charamelo
- Instituto Nacional de Vitivinicultura, Dr. Pouey 463, Las Piedras, CP 90200 Uruguay
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Willemse CM, Stander MA, Tredoux AG, de Villiers A. Comprehensive two-dimensional liquid chromatographic analysis of anthocyanins. J Chromatogr A 2014; 1359:189-201. [DOI: 10.1016/j.chroma.2014.07.044] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2014] [Revised: 06/25/2014] [Accepted: 07/16/2014] [Indexed: 10/25/2022]
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28
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González-Neves G, Favre G, Gil G. Effect of fining on the colour and pigment composition of young red wines. Food Chem 2014; 157:385-92. [DOI: 10.1016/j.foodchem.2014.02.062] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2013] [Revised: 02/12/2014] [Accepted: 02/15/2014] [Indexed: 11/24/2022]
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Low molecular-weight phenols in Tannat wines made by alternative winemaking procedures. Food Chem 2014; 158:504-12. [PMID: 24731376 DOI: 10.1016/j.foodchem.2014.02.173] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2013] [Revised: 02/25/2014] [Accepted: 02/28/2014] [Indexed: 10/25/2022]
Abstract
Low molecular weight phenols of Tannat red wines produced by Traditional Maceration (TM), Prefermentative Cold Maceration (PCM), Maceration Enzyme (ENZ) and grape-Seed Tannins additions (ST), were performed and discussed. Alternatives to TM increased wine phenolic contents but unequally, ST increased mainly smaller flavans-3-ol, PCM anthocyanins and ENZ proanthocyanidins (up to 2250 mg/L). However low molecular weight flavan-3-ols remained below 9 mg/L in all wines, showing that there is not necessarily a correspondence between wine richness in total tannins and flavan-3-ols contents at low molecular weight. PCM wines had particularly high concentrations of tyrosol and tryptophol, yeast metabolism derived compounds. The use of grape-seed enological tannins did not increase grape seed derived phenolic compounds such as gallic acid. Caftaric acid was found in concentrations much higher than those reported in other grape varieties. Wine phenolic content and composition was considerably affected by the winemaking procedures tested.
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30
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Anli RE, Cavuldak ÖA. A review of microoxygenation application in wine. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.51] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- R. Ertan Anli
- Ankara University; Department of Food Engineering; 06110 Diskapi Ankara Turkey
| | - Özge Algan Cavuldak
- Bulent Ecevit University; Caycuma Vocational School of Higher Education; 67900 Caycuma Zonguldak Turkey
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31
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Application of ionic liquid for extraction and separation of bioactive compounds from plants. J Chromatogr B Analyt Technol Biomed Life Sci 2012; 904:1-21. [DOI: 10.1016/j.jchromb.2012.07.020] [Citation(s) in RCA: 166] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2012] [Revised: 07/06/2012] [Accepted: 07/16/2012] [Indexed: 12/17/2022]
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32
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Gordillo B, Rodríguez-Pulido F, Mateus N, Escudero-Gilete M, González-Miret M, Heredia F, de Freitas V. Application of LC–MS and tristimulus colorimetry to assess the ageing aptitude of Syrah wine in the Condado de Huelva D.O. (Spain), a typical warm climate region. Anal Chim Acta 2012; 732:162-71. [DOI: 10.1016/j.aca.2012.03.051] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2012] [Revised: 03/22/2012] [Accepted: 03/29/2012] [Indexed: 10/28/2022]
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33
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Anthocyanin identification and composition of wild Vitis spp. accessions by using LC–MS and LC–NMR. Anal Chim Acta 2012; 732:145-52. [DOI: 10.1016/j.aca.2011.11.060] [Citation(s) in RCA: 98] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2011] [Revised: 11/23/2011] [Accepted: 11/25/2011] [Indexed: 11/23/2022]
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34
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Parpinello GP, Plumejeau F, Maury C, Versari A. Effect of micro-oxygenation on sensory characteristics and consumer preference of Cabernet Sauvignon wine. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:1238-1244. [PMID: 22083846 DOI: 10.1002/jsfa.4688] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/21/2011] [Revised: 08/27/2011] [Accepted: 08/30/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND The main objective of this study was to improve the structure of a Cabernet Sauvignon red wine in a short period of time by micro-oxygenation (MOX) at high rates (25 and 50 mL L(-1) month(-1) ), the effects of which were evaluated based on sensory characteristics and consumer preference. Sensory data were analysed by principal component analysis, discriminant analysis and ordinal logistic regression (OLR). RESULTS MOX led to significant differences in the colour, colour stability and phenolic compounds of wine. Sensory characteristics also changed through MOX treatment, and wine experts were able to discriminate between MOX-treated and untreated samples, with olfactory intensity, complexity, astringency and roundness being the main discriminating characteristics. Ordinal logistic regression enabled identification of the sensory characteristics that drove consumer preference. CONCLUSION MOX at high rates improved the sensory characteristics of wine and may therefore be considered a valid technique for obtaining structured wines in a short period of time, i.e. within just a few months after the vintage. The results highlight the need for (i) careful selection of the MOX dosage rate and duration (the 25 mL L(-1) month(-1) dose for 6 days provided the best result) and (ii) continuous monitoring of the MOX treatment.
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González-Neves G, Gil G, Favre G, Ferrer M. Influence of grape composition and winemaking on the anthocyanin composition of red wines of Tannat. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2011.02920.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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36
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He F, Liang NN, Mu L, Pan QH, Wang J, Reeves MJ, Duan CQ. Anthocyanins and their variation in red wines. II. Anthocyanin derived pigments and their color evolution. Molecules 2012; 17:1483-519. [PMID: 23442981 PMCID: PMC6269080 DOI: 10.3390/molecules17021483] [Citation(s) in RCA: 168] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2011] [Revised: 01/25/2012] [Accepted: 02/02/2012] [Indexed: 11/16/2022] Open
Abstract
Originating in the grapes, anthocyanins and their derivatives are the crucial pigments responsible for the red wine color. During wine maturation and aging, the concentration of monomeric anthocyanins declines constantly, while numerous more complex and stable anthocyanin derived pigments are formed, mainly including pyranoanthocyanins, polymeric anthocyanins produced from condensation between anthocyanin and/or flavan-3-ols directly or mediated by aldehydes. Correspondingly, their structural modifications result in a characteristic variation of color, from purple-red color in young red wines to brick-red hue of the aged. Because of the extreme complexity of chemical compounds involved, many investigations have been made using model solutions of know composition rather than wine. Thus, there is a large amount of research still required to obtain an overall perspective of the anthocyanin composition and its change with time in red wines. Future findings may well greatly revise our current interpretation of the color in red wines. This paper summarizes the most recent advances in the studies of the anthocyanins derived pigments in red wines, as well as their color evolution.
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Affiliation(s)
- Fei He
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Na-Na Liang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Lin Mu
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Qiu-Hong Pan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Jun Wang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Malcolm J. Reeves
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
- Faculty of Applied Science, Business and Computing, Eastern Institute of Technology, Napier 4142, New Zealand
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
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37
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De Rosso M, Tonidandel L, Larcher R, Nicolini G, Ruggeri V, Dalla Vedova A, De Marchi F, Gardiman M, Flamini R. Study of anthocyanic profiles of twenty-one hybrid grape varieties by liquid chromatography and precursor-ion mass spectrometry. Anal Chim Acta 2011; 732:120-9. [PMID: 22688043 DOI: 10.1016/j.aca.2011.10.045] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2011] [Revised: 10/17/2011] [Accepted: 10/21/2011] [Indexed: 10/15/2022]
Abstract
The anthocyanins of 21 hybrid red varieties produced by crossing V. vinifera, V. riparia, V. labrusca, V. lincecumii and V. rupestris species, the profiles for which have not yet been reported, were studied. Profiles were determined by LC/DAD, and identification of single anthocyanins was confirmed by LC/MS precursor-ion analysis. Anthocyanidin precursors (pelargonidin at m/z 271, dephinidin at m/z 303, cyanidin at m/z 287, petunidin at m/z 317, peonidin at m/z 301, and malvidin at m/z 331) and precursors of monoglucoside compounds allowed 24 different compounds to be identified. Analysis of precursor ions of monoglucoside anthocyanins at low capillary voltage revealed the signals of diglucosides only, providing a very selective method for analysis of diglucoside anthocyanins in grape. According to anthocyanin profile, the samples were subdivided into two groups: one characterized by the substantial presence of diglucoside compounds (particularly Seyve Villard 23-399 and Seyve Villard 23-369) and one by the scarce presence or practical absence of diglucosides (Seibel 10878, Burdin 4077, and Galibert 238-35). Particularly interesting for producing anthocyanin for the natural colorant industry were the varieties Siebel 8357, Bacò 30-12 and Terzi 100-31.
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Affiliation(s)
- M De Rosso
- Agricultural Research Council-Viticulture Research Center (CRA-VIT), Conegliano (TV), Italy
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38
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Analysis of anthocyanin pigments in Lonicera (Caerulea) extracts using chromatographic fractionation followed by microcolumn liquid chromatography-mass spectrometry. J Chromatogr A 2010; 1217:7932-41. [DOI: 10.1016/j.chroma.2010.05.058] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2010] [Revised: 05/10/2010] [Accepted: 05/26/2010] [Indexed: 12/20/2022]
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39
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Comparison of high-performance liquid chromatography separation of red wine anthocyanins on a mixed-mode ion-exchange reversed-phase and on a reversed-phase column. J Chromatogr A 2010; 1217:5710-7. [DOI: 10.1016/j.chroma.2010.07.014] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2010] [Revised: 06/29/2010] [Accepted: 07/07/2010] [Indexed: 11/18/2022]
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40
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Revilla I, González-Sanjosé ML. Evolution During the Storage of Red Wines Treated with Pectolytic Enzymes: New Anthocyanin Pigment Formation. ACTA ACUST UNITED AC 2010. [DOI: 10.1080/09571260120106820] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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41
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González-Neves G, Gil G, Barreiro L, Favre G. Pigment profile of red wines cv. Tannat made with alternative winemaking techniques. J Food Compost Anal 2010. [DOI: 10.1016/j.jfca.2009.08.021] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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42
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Anthocyanin composition in Cabernet Sauvignon red wine vinegar obtained by submerged acetification. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.03.006] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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43
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González-del Pozo A, Arozarena Í, Noriega MJ, Navarro M, Casp A. Short- and long-term effects of micro-oxygenation treatments on the colour and phenolic composition of a Cabernet Sauvignon wine aged in barrels and/or bottles. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1311-x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Monrad JK, Howard LR, King JW, Srinivas K, Mauromoustakos A. Subcritical solvent extraction of anthocyanins from dried red grape pomace. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:2862-2868. [PMID: 20148515 DOI: 10.1021/jf904087n] [Citation(s) in RCA: 84] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Accelerated solvent extraction (ASE) was used to optimize and determine the effectiveness of an alternative, environmentally friendly extraction procedure using subcritical solvents to recover anthocyanins from freeze-dried, ground Sunbelt red grape pomace. Anthocyanins were extracted from pomace using the following ASE variables: pressure (6.8 MPa), one extraction cycle, and temperature (40, 60, 80, 100, 120, and 140 degrees C). Conventional solvent extraction with methanol/water/formic acid (60:37:3 v/v/v) was compared to four hydroethanolic solvents (10, 30, 50, and 70% ethanol in water, v/v). Anthocyanins in the extracts were identified and quantified by HPLC-MS and HPLC. There was an insignificant interaction between solvent and temperature (p = 0.0663). Solvents containing 70 and 50% ethanol in water extracted more total anthocyanins (463 and 455 mg/100 g of DW, respectively) than other solvents. The total amounts of anthocyanins extracted at 100 degrees C (450 mg/100 g of DW), 80 degrees C (436 mg/100 g of DW), and 120 degrees C (411 mg/100 g of DW) were higher than at the other temperatures. Solvents containing 70 and 50% ethanol in water extracted similar amounts of anthocyanins as conventional extraction solvent.
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Affiliation(s)
- Jeana K Monrad
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, Arkansas 72704
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Vukics V, Guttman A. Structural characterization of flavonoid glycosides by multi-stage mass spectrometry. MASS SPECTROMETRY REVIEWS 2010; 29:1-16. [PMID: 19116944 DOI: 10.1002/mas.20212] [Citation(s) in RCA: 201] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
Flavonoids are secondary plant metabolites of great structural variety and high medicinal significance. The search for new chemical entities and the quality control of flavonoid containing natural products require easy-to-use but reliable and robust analytical methodologies. For structural elucidation of flavonoids and their glycosides, nuclear magnetic resonance (NMR) and mass spectroscopy (MS) are the generally used techniques. In phytochemical analyses, however, high amounts of flavonoids are difficult to isolate for NMR, thus low sample volume requiring MS based methods are emerging. This review summarizes and compares currently available methods for structural elucidation of flavonoids by LC-MS and LC-MS(n), and focuses on the identification options of unknown flavonoid glycosides in complex samples (e.g., plant extracts) with the emphasis on the differentiation of isomeric compounds.
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Affiliation(s)
- Viktoria Vukics
- Horváth Laboratory of Bioseparation Sciences, University of Innsbruck, Innsbruck, Austria
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Flamini R, De Rosso M, Smaniotto A, Panighel A, Vedova AD, Seraglia R, Traldi P. Fast analysis of isobaric grape anthocyanins by Chip-liquid chromatography/mass spectrometry. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2009; 23:2891-6. [PMID: 19670341 DOI: 10.1002/rcm.4199] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
In a previous work, direct-infusion electrospray ionization ion trap tandem mass spectrometry (ESI-IT-MS/MS) was applied to the study of anthocyanins in extracts from the skins of Clinton grapes, a non-Vitis vinifera red grape variety qualitatively and quantitatively rich in anthocyanins. A good characterization of anthocyaninins was obtained, but it was impossible to differentiate some compounds with the same nominal mass but with different elemental composition. In this work, the capabilities of quadrupole time-of-flight mass spectrometry (QTOF-MS) coupled with Chip-liquid chromatography (LC-Chip) were applied to the study of Clinton anthocyanins and this method provided the complete sample anthocyanin fingerprint in less than 5 min. Multi-stage mass spectrometry (MS(n); n >2) was not necessary to identify isobaric compounds, nor were deuterium-exchange experiments necessary to distinguish between compounds containing the same aglycone. The fast separation bypasses the problem of petunidin-3-O-(6-O-acetyl)monoglucoside and delphinidin-3,5-O-diglucoside quantification, present in the direct-infusion ESI-ITMS approach, due to overlapping with matrix interferences.
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Affiliation(s)
- Riccardo Flamini
- CRA-VIT Laboratorio Chimico, Viale XXVIII aprile 26, 31015 Conegliano (TV), Italy.
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KELEBEK HASIM, CANBAS AHMET, SELLI SERKAN. EFFECTS OF DIFFERENT MACERATION TIMES AND PECTOLYTIC ENZYME ADDITION ON THE ANTHOCYANIN COMPOSITION OFVITIS VINIFERACV. KALECIK KARASI WINES. J FOOD PROCESS PRES 2009. [DOI: 10.1111/j.1745-4549.2008.00245.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Pérez-Magariño S, Ortega-Heras M, Cano-Mozo E, González-Sanjosé ML. The influence of oak wood chips, micro-oxygenation treatment, and grape variety on colour, and anthocyanin and phenolic composition of red wines. J Food Compost Anal 2009. [DOI: 10.1016/j.jfca.2008.09.006] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Chinnici F, Sonni F, Natali N, Galassi S, Riponi C. Colour features and pigment composition of Italian carbonic macerated red wines. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.07.055] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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de Villiers A, Cabooter D, Lynen F, Desmet G, Sandra P. High performance liquid chromatography analysis of wine anthocyanins revisited: effect of particle size and temperature. J Chromatogr A 2009; 1216:3270-9. [PMID: 19264316 DOI: 10.1016/j.chroma.2009.02.038] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2009] [Revised: 02/11/2009] [Accepted: 02/13/2009] [Indexed: 10/21/2022]
Abstract
The complex anthocyanin fraction of red wines poses a demanding analytical challenge. We have found that anthocyanins are characterised by extremely low optimal chromatographic velocities, and as a consequence generic HPLC methods suffer from limited resolving power. Slow on-column inter-conversion reactions, particularly between carbinol and flavylium species, are shown to occur on the same time scale as chromatographic separation, leading to increased plate heights at normal chromatographic velocities. In order to improve current routine HPLC separations, the use of small (1.7 microm) particles and high temperature liquid chromatography (HTLC) were investigated. 1.7 microm particles provide better efficiency and higher optimal linear velocities, although column lengths of approximately 20 cm should be used to avoid the detrimental effects of conversion reactions. More importantly, operation at temperatures up to 50 degrees C increases the kinetics of inter-conversion reactions, and implies significantly improved efficiency under relatively mild analysis conditions. It is further demonstrated using relevant kinetic data that no on-column thermal degradation of these thermally labile compounds is observed at 50 degrees C and analysis times of <2h.
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Affiliation(s)
- André de Villiers
- University of Stellenbosch, Department of Chemistry, Private Bag X1, Matieland, South Africa.
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