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Pintać Šarac D, Torović L, Orčić D, Mimica-Dukić N, Đorđević T, Lesjak M. Comprehensive study of phenolic profile and biochemical activity of monovarietal red and white wines from Fruška Gora region, Serbia. Food Chem 2024; 448:139099. [PMID: 38547704 DOI: 10.1016/j.foodchem.2024.139099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 02/23/2024] [Accepted: 03/19/2024] [Indexed: 04/24/2024]
Abstract
This paper presents a comprehensive study of commercially available monovarietal red and white wines from Fruška Gora mountain in Serbia, conducted to characterize their chemical and biochemical properties. Namely, 72 wines of 18 different Vitis vinifera varieties, including international, domestic and autochthonous ones, were assessed. Phenolic profile of wines was determined qualitatively, using spectrophotometric methods, and quantitatively, using LC-MS/MS and HPLC-UV/VIS methods. Quantified phenolic compounds pointed out differences between red and white wines, where some compounds stood out as distinctive characteristic of analyzed varieties, while others served as chemotaxonomic markers of the Fruška Gora region. Antioxidant and inhibitory properties towards acetylcholinesterase were evaluated for all wines and their relation to phenolic composition was investigated. This study is valuable since chemical and biochemical properties of domestic and autochthonous Fruška Gora varieties are reported for the first time. Also, international varieties studied herein gave distinctive information about the terroir of Fruška Gora region, which is scarce in scientific literature.
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Affiliation(s)
| | - Ljilja Torović
- University of Novi Sad Faculty of Medicine, Novi Sad, Serbia
| | - Dejan Orčić
- University of Novi Sad Faculty of Sciences, Novi Sad, Serbia
| | | | | | - Marija Lesjak
- University of Novi Sad Faculty of Sciences, Novi Sad, Serbia
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2
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Garcia L, Martet E, Suc L, Garcia F, Saucier C. Analysis of targeted phenolic ageing markers in Syrah red wines during bottle ageing: Influence of cork oxygen transfer rate. Food Chem 2024; 443:138491. [PMID: 38290297 DOI: 10.1016/j.foodchem.2024.138491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 01/10/2024] [Accepted: 01/15/2024] [Indexed: 02/01/2024]
Abstract
A Syrah red wine ageing experiment was set up during 24-months and the influence of four micro-agglomerated corks were investigated. Specific phenolic ageing markers were selected and hemi-synthesized: vitisin B, malvidin-ethyl-catechin, and epicatechin-sulfonate. A targeted quantification method of these markers was then developed and validated by using ultra-high performance liquid chromatography - triple quadrupole mass spectrometry (UHPLC-QqQ-MS) operating in MRM (Multiple Reaction Monitoring). Results showed a significant decline in native grape polyphenol levels (anthocyanins, flavanols) as ageing progresses while pyranoanthocyanins, ethyl-linked pigments, and flavanol-sulfonates content increased. The cork oxygen transfer rate emerged as a pivotal factor and had significant effects on polyphenolic concentration evolution but had no significant impact on flavanol-sulfonate formation. These results provide valuable insights into the chemical evolution ongoing during wine ageing, accentuating the pivotal role of cork stopper selection in preserving wine quality over time.
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Affiliation(s)
- Luca Garcia
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Elodie Martet
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Lucas Suc
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - François Garcia
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Cédric Saucier
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France.
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3
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Dekker S, Nardin T, Roman T, Tessadri M, Larcher R. Evidence of the Relationship between the Oxygen Radical Absorbance Capacity (ORAC) and the Potential Exposure of White Wines to Atypical Aging (ATA). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 38605656 DOI: 10.1021/acs.jafc.3c09120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/13/2024]
Abstract
Atypical aging (ATA) is a well-known wine defect that leads to unacceptable off-odors of wet mop, soap, waxy, furniture varnish, and dish rag. The main compound that is responsible for these undesired scents, 2-aminoacetophenone (AAP), results from the oxidative degradation of 3-indole acetic acid. This study aimed to investigate different technological factors for a possible effect on the oxygen radical absorption capacity (ORAC) and ATA development in white wine. Oxygenation during fermentation did not result in a significant effect on the development of ORAC or ATA development. Instead, the addition of ascorbic acid after vinification led to increased ORAC and decreased AAP formation. The first evidence of a tendency toward a correlation between ORAC and potential ATA development was found, with r = 0.365. This study showed the potential of the ORAC assay for an early assessment of the possible formation of ATA during wine storage.
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Affiliation(s)
- Susanne Dekker
- FEM-IASMA Fondazione Edmund Mach-Istituto Agrario di San Michele all'Adige, via E. Mach 1, San Michele all'Adige (TN) 38010, Italy
| | - Tiziana Nardin
- FEM-IASMA Fondazione Edmund Mach-Istituto Agrario di San Michele all'Adige, via E. Mach 1, San Michele all'Adige (TN) 38010, Italy
| | - Tomas Roman
- FEM-IASMA Fondazione Edmund Mach-Istituto Agrario di San Michele all'Adige, via E. Mach 1, San Michele all'Adige (TN) 38010, Italy
| | - Matteo Tessadri
- FEM-IASMA Fondazione Edmund Mach-Istituto Agrario di San Michele all'Adige, via E. Mach 1, San Michele all'Adige (TN) 38010, Italy
| | - Roberto Larcher
- FEM-IASMA Fondazione Edmund Mach-Istituto Agrario di San Michele all'Adige, via E. Mach 1, San Michele all'Adige (TN) 38010, Italy
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Liu W, Ji R, Aimaier A, Sun J, Pu X, Shi X, Cheng W, Wang B. Adjustment of impact phenolic compounds, antioxidant activity and aroma profile in Cabernet Sauvignon wine by mixed fermentation of Pichia kudriavzevii and Saccharomyces cerevisiae. Food Chem X 2023; 18:100685. [PMID: 37131849 PMCID: PMC10149247 DOI: 10.1016/j.fochx.2023.100685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 04/16/2023] [Accepted: 04/17/2023] [Indexed: 05/04/2023] Open
Abstract
Mixed fermentation using saccharomyces cerevisiae and non-saccharomyces cerevisiae has become one of the main research strategies to improve wine aroma. Hence, this study applied the mixed fermentation technique using Pichia kudriavzevii and Saccharomyces cerevisiae to brew Cabernet Sauvignon wine and to investigate the effects of inoculation timing and inoculation ratio on the polyphenolics, antioxidant activity and aroma of the resulting wine. The results showed that mixed fermentation significantly improved the amounts of flavan-3-ols. In particular, S1:5 had the highest amounts of (-)-catechin and procyanidin B1 (73.23 mg/L and 46.59 mg/L), while S1:10 had the highest (-)-epicatechin content (57.95 mg/L). Meanwhile, S1:10 showed the strongest FRAP, CUPRAC and ABTS + activities (31.46 %, 25.38 % and 13.87 % higher than that of CK, respectively). In addition, mixed fermentation also increased the amounts of phenylethanol, isoamyl alcohol and ethyl esters, which enhanced the rose-like and fruity flavor of wine. This work used a friendly non-saccharomyces cerevisiae alongside appropriate inoculation strategies to provide an alternative approach for improved wine aroma and phenolic profile.
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Mišík M, Staudinger M, Kundi M, Worel N, Nersesyan A, Ferk F, Dusinska M, Azqueta A, Møller P, Knasmueller S. Use of the Single Cell Gel Electrophoresis Assay for the Detection of DNA-protective Dietary Factors: Results of Human Intervention Studies. MUTATION RESEARCH. REVIEWS IN MUTATION RESEARCH 2023; 791:108458. [PMID: 37031732 DOI: 10.1016/j.mrrev.2023.108458] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 03/14/2023] [Accepted: 04/06/2023] [Indexed: 04/11/2023]
Abstract
The single cell gel electrophoresis technique is based on the measurement of DNA migration in an electric field and enables to investigate via determination of DNA-damage the impact of foods and their constituents on the genetic stability. DNA-damage leads to adverse effects including cancer, neurodegenerative disorders and infertility. In the last 25 years approximately 90 human intervention trials have been published in which DNA-damage, formation of oxidized bases, alterations of the sensitivity towards reactive oxygen species and chemicals and of repair functions were investigated with this technique. In approximately 50% of the studies protective effects were observed. Pronounced protection was found with certain plant foods (spinach, kiwi fruits, onions), coffee, green tea, honey and olive oil. Also diets with increased contents of vegetables caused positive effects. Small amounts of certain phenolics (gallic acid, xanthohumol) prevented oxidative damage of DNA; with antioxidant vitamins and cholecalciferol protective effects were only detected after intake of doses that exceed the recommended daily uptake values. The evaluation of the quality of the studies showed that many have methodological shortcomings (lack of controls, no calibration of repair enzymes, inadequate control of the compliance and statistical analyses) which should be avoided in future investigations.
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Affiliation(s)
- Miroslav Mišík
- Center for Cancer Research, Medical University of Vienna, Borschkegasse 8a, A 1090 Vienna, Austria
| | - Marlen Staudinger
- Center for Cancer Research, Medical University of Vienna, Borschkegasse 8a, A 1090 Vienna, Austria
| | - Michael Kundi
- Center for Public Health, Department of Environmental Health, Medical University of Vienna, Vienna, Austria
| | - Nadine Worel
- Center for Cancer Research, Medical University of Vienna, Borschkegasse 8a, A 1090 Vienna, Austria
| | - Armen Nersesyan
- Center for Cancer Research, Medical University of Vienna, Borschkegasse 8a, A 1090 Vienna, Austria
| | - Franziska Ferk
- Center for Cancer Research, Medical University of Vienna, Borschkegasse 8a, A 1090 Vienna, Austria
| | - Maria Dusinska
- Health Effects Laboratory, Department of Environmental Chemistry, NILU-Norwegian Institute for Air Research, Instituttveien 18, 2002 Kjeller, Norway
| | - Amaya Azqueta
- Department of Pharmacology and Toxicology, University of Navarra, Pamplona, Spain
| | - Peter Møller
- Section of Environmental Health, Department of Public Health, University of Copenhagen, Denmark
| | - Siegfried Knasmueller
- Center for Cancer Research, Medical University of Vienna, Borschkegasse 8a, A 1090 Vienna, Austria.
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Carrasco-Quiroz M, del Alamo-Sanza M, Martínez-Gil AM, Sánchez-Gómez R, Martínez-Martínez V, Nevares I. Influence of Oxygen Management on Color and Phenolics of Red Wines. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28010459. [PMID: 36615650 PMCID: PMC9824722 DOI: 10.3390/molecules28010459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 12/28/2022] [Accepted: 12/31/2022] [Indexed: 01/06/2023]
Abstract
Winemaking involves contact at different stages with atmospheric oxygen, the consumption of which determines its final properties. The chemical analysis of red wines subjected to consecutive cycles of air saturation has been extensively researched; however, the capacity to consume different doses of oxygen before bottling is an aspect that has been little studied. In this work, the effect of saturation of different levels of oxygen on the final characteristics of different wines made from Tempranillo and Garnacha grape extracts was studied. For this purpose, the wines were subjected to controlled oxygen saturation levels to simulate their possible oxygenation before bottling. The only difference was the phenolic composition of grape extracts that were reconstituted under the same conditions to avoid the interferences inherent to the fermentation process and the additives added in the winery. The kinetics of oxygen consumption was then evaluated and its effect on the color, antioxidant capacity, and phenols of three different wines was analyzed. This work shows the relationship between the oxidation state of wine and changes in its chemical composition. In addition, it provides insight into the effect of oxygen consumption before bottling on the properties of wines subjected to high and single doses of oxygen.
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Affiliation(s)
| | - Maria del Alamo-Sanza
- Department of Analytical Chemistry, UVaMOX—Universidad de Valladolid, 34004 Palencia, Spain
- Correspondence: (M.d.A.-S.); (I.N.)
| | - Ana María Martínez-Gil
- Department of Analytical Chemistry, UVaMOX—Universidad de Valladolid, 34004 Palencia, Spain
| | - Rosario Sánchez-Gómez
- Department of Analytical Chemistry, UVaMOX—Universidad de Valladolid, 34004 Palencia, Spain
| | - Víctor Martínez-Martínez
- Department of Agroforestry Engineering, UVaMOX—Universidad de Valladolid, 34004 Palencia, Spain
- Faculty of Science and Technology, Isabel I University, 09003 Burgos, Spain
| | - Ignacio Nevares
- Department of Agroforestry Engineering, UVaMOX—Universidad de Valladolid, 34004 Palencia, Spain
- Correspondence: (M.d.A.-S.); (I.N.)
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7
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Effect of Encapsulation Processes by Freeze and Spray Drying on the Antioxidant Properties of Red Wine from cv. Listan Prieto and Syrah. Foods 2022; 11:foods11233880. [PMID: 36496687 PMCID: PMC9740021 DOI: 10.3390/foods11233880] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 11/22/2022] [Accepted: 11/25/2022] [Indexed: 12/04/2022] Open
Abstract
BACKGROUND Wine antioxidants are linked to cardiovascular disease prevention, thus are highly valued by the healthy food market. The dehydration process removes alcohol and water from wine and allows it to extend its shelf life, while encapsulation can help preserve physical-chemical and antioxidant properties. Moreover, information on the effect of wine drying and encapsulation on non-anthocyanin phenolic compounds is limited in the literature. METHODS Listan Prieto and Syrah (Vitis vinifera L.) wines were dehydrated and converted into powder by freezing and spray drying. Powdered wines were subjected to water activity, pH, soluble solids, color, and phenolic compounds analysis. RESULTS Freeze-drying process produced powdered wines with higher pH than the spray-drying process. Powdered wines made by these processes presented similar water activity and soluble solids. Powdered wines did not show statistical differences in trans-resveratrol, hydrocinnamic acids, phloretin, kaempferol, and quercetin content according to their dehydration process. In addition, powdered wines significantly concentrated hydrocinnamic acid and quercetin when compared to non-dealcoholized and dealcoholized wine samples. CONCLUSIONS The results suggest that the dehydration process does not negatively modify the characteristics of the wine, and it retains a significant concentration of phenolic compounds. Therefore, powdered wines have an interesting potential to be used as a natural source of antioxidants for food supplementation.
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Stranieri C, Guzzo F, Gambini S, Cominacini L, Fratta Pasini AM. Intracellular Polyphenol Wine Metabolites Oppose Oxidative Stress and Upregulate Nrf2/ARE Pathway. Antioxidants (Basel) 2022; 11:antiox11102055. [PMID: 36290778 PMCID: PMC9598741 DOI: 10.3390/antiox11102055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 10/11/2022] [Accepted: 10/12/2022] [Indexed: 11/16/2022] Open
Abstract
Moderate wine consumption has been associated with several benefits to human health due to its high polyphenol content. In this study, we investigated whether polyphenols contained in a particular red wine, rich in polyphenols, can pass the cell membrane and switch the oxidant/antioxidant balance toward an antioxidant pattern of THP-1 cells and human cardiomyocytes through a gene regulatory system. First, we identified which metabolite polyphenols present in red wine extract cross cell membranes and may be responsible for antioxidant effects. The results showed that the wine metabolites in treated cells belonged mainly to stilbenes, flavan-3-ols derivatives, and flavonoids. Other metabolites present in cells were not typical wine metabolites. Then, we found that red wine extract dose-dependently lowered reactive oxygen species (ROS) induced by tert-butyl hydroperoxide (TBHP) up to 50 ± 7% in both cell lines (p < 0.01). Furthermore, wine extract increased nuclear Nrf2 of about 35 ± 5% in both cell lines (p < 0.01) and counteracted its reduction induced by TBHP (p < 0.01). The rise in Nrf2 was paralleled by the increase in hemeoxygenase-1 and glutamate-cysteine ligase catalytic subunit gene expression (both mRNA and protein) (p < 0.01). These results could help explain the healthful activity of wine polyphenols within cells.
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Affiliation(s)
- Chiara Stranieri
- Department of Medicine, Section of Internal Medicine D, University of Verona, 37134 Verona, Italy
| | - Flavia Guzzo
- Department of Biotechnology, University of Verona, 37134 Verona, Italy
| | - Sofia Gambini
- Department of Biotechnology, University of Verona, 37134 Verona, Italy
| | - Luciano Cominacini
- Department of Medicine, Section of Internal Medicine D, University of Verona, 37134 Verona, Italy
| | - Anna Maria Fratta Pasini
- Department of Medicine, Section of Internal Medicine D, University of Verona, 37134 Verona, Italy
- Correspondence:
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9
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Development of a New Strategy for Studying the Oxygen Consumption Potential of Wine through the Grape Extract Evaluation. Foods 2022; 11:foods11131961. [PMID: 35804778 PMCID: PMC9266014 DOI: 10.3390/foods11131961] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 06/27/2022] [Accepted: 06/28/2022] [Indexed: 02/04/2023] Open
Abstract
The development of a method to determine the aging potential of wine at the time of harvest, through the evaluation of its oxygen avidity, is a potential tool for the winemaking sector. To this end, it is necessary to formulate a potential wine with this grape prior to alcoholic fermentation. The main objective of this method was to optimize a formulation of the potential wine, based on the grape extracts (GEs), to subsequently evaluate its oxygen consumption kinetics, guaranteeing maximum differentiation between the different GEs. The optimization was carried out with a Taguchi orthogonal matrix design, which optimized the variables to be used in the GE reconstitution. The variables studied were pH, Fe2+, Cu2+, Mn2+, alcohol content and acetaldehyde. The evaluation of the characteristic parameters of the consumption kinetics of each of the GEs allowed us to know the different reconstitution conditions that most influence the differentiation of the oxygen consumption kinetics of very similar GEs. The reconstitution conditions chosen were pH 3.3; 1 mg/L Fe2+; 0.1 mg/L Cu2+; 1 mg/L Mn2+; 12% (v/v) alcoholic strength and 10 mg/L acetaldehyde, with pH, Fe2+ and Mn2+ being the significant conditions. The kinetics of reconstituted GE could be a tool for the classification and evaluation of grapes according to their aging potential or shelf life of the wine made.
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10
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Browning Development and Antioxidant Compounds in White Wines after Selenium, Iron, and Peroxide Addition. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12083834] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
The effect of oxidation on the organoleptic properties of white wines mostly involves increased browning color, loss of the fruity aromas, and appearance of unpleasant odors. Browning, however, is known to be related with polyphenol oxidation and therefore it may be delayed by the presence of antioxidants such as selenium (Se) and SO2. On the other hand, the presence of oxidants such as metal ions and H2O2 can accelerate browning and oxidation phenomena. The browning capacity, the phenolic composition (both total and individual contents of flavanols and hydroxycinnamic acids), the antioxidant activity, and the SO2 content of Assyrtiko white wines were studied after the addition of Fe2+ and H2O2 and Se at two temperatures, employing an accelerated test. Browning was approached from a kinetic point of view, and the study was focused on the implication of oxidants and antioxidants on browning rate, paying particular attention to the content of major redox-active polyphenols, including substances with an o-diphenol feature, such as flavanols and hydroxycinnamic acids. The results showed that after the addition of oxidants it was possible to significantly accelerate the rate of browning development (up to 4.7 and six times) depending on the temperature and the concentration of the added compounds. The presence of Se protected wine color and preserved total SO2 at 35 °C, while at 50 °C, these effects were not observed. Total flavanol content decreased upon heating, while total hydroxycinnamic content showed a slight increase. Similarly, the content of the individual phenolic compounds (with the exception of caffeic acid and (+)-catechin at 35 °C) was decreased with oxidant addition, while Se addition was not adequate to prevent or even promote their oxidation.
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11
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Kellner N, Antal E, Szabó A, Matolcsi R. The effect of black rot on grape berry composition. ACTA ALIMENTARIA 2022. [DOI: 10.1556/066.2021.00195] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Abstract
Guignardia bidwellii, indigenous to North America, is a significant pathogen of grapes long known in Hungary, infecting only the growing green parts of the vine (leaves, petioles, shoots, and bunches). In the absence of adequate plant protection and extreme weather conditions such as a predominantly humid, warm year, black rot of grapes can be expected. The pathogen can cause high yield losses due to grape rot and reduce wine quality if the infection is severe.
The evolution of certain biogenic amine compounds were investigated under the influence of grape black rot. The results obtained showed that they were present in low concentrations from an oenological point of view. Polyphenol composition was consistent with the literature, blackening affected mainly the concentration of catechin. Black rot fungus does not produce β-glucosidase enzyme. In terms of resveratrol content, black rot has no particular effect. However, like Botrytis cinerea, it produces glycerol and, proportionally, gluconic acid in lower concentrations.
It can be concluded that black rot of grapes does not cause health problems when introduced into wine processing.
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Affiliation(s)
- N. Kellner
- Institute of Viticulture and Oenology, Hungarian University of Agriculture and Life Sciences, H-1118, Budapest, Ménesi út 45, Hungary
| | - E. Antal
- Diagnosticum Zrt, H-1047, Budapest, Attila út 126, Hungary
| | - A. Szabó
- Institute of Horticultural Science, Hungarian University of Agriculture and Life Sciences, H-1118, Budapest, Villányi út 29–43, Hungary
| | - R. Matolcsi
- Institute of Viticulture and Oenology, Hungarian University of Agriculture and Life Sciences, H-1118, Budapest, Ménesi út 45, Hungary
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12
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Chemical Composition and Polyphenolic Compounds of Red Wines: Their Antioxidant Activities and Effects on Human Health—A Review. BEVERAGES 2021. [DOI: 10.3390/beverages8010001] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Red wine, an alcoholic beverage is composed of a spectrum of complex compounds such as water, alcohol, glycerol, organic acid, carbohydrates, polyphenols, and minerals as well as volatile compounds. Major factors that affect the levels of phenolic compounds in red wines are the variety of grapes and the storage of the wines. Among the constituents of red wine, phenolic compounds play a crucial role in attributes including color and mouthfeel and confer beneficial properties on health. Most importantly, phenolic compounds such as flavanols, flavonols, flavanones, flavones, tannins, anthocyanins, hydroxycinnamic acids, hydroxybenzoic acids, and resveratrol can prevent the development of cardiovascular diseases, cancers, diabetes, inflammation, and some other chronic diseases.
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13
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Dadáková K, Jurasová L, Kašparovský T, Průšová B, Baroň M, Sochor J. Origin of Wine Lignans. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2021; 76:472-477. [PMID: 34626324 DOI: 10.1007/s11130-021-00928-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 09/27/2021] [Indexed: 06/13/2023]
Abstract
Plant lignans possess several properties beneficial for human health and therefore, increasing their contents in foods and beverages is desirable. One of the lignan sources in human diet is wine. To elucidate the origin of lignans contained in wine, LC-MS was used to analyze resinol-related lignans in must, seeds, stems, and wine prepared using stainless steel tanks, oak barrels, and Qvevri (clay vessel). White wines aged in stainless steel tanks contained significantly lower amounts of lignan aglycones (20-60 µg/L) than red and Qvevri wines (300-500 µg/L). Generally, white wines aged in stainless steel tanks contained only low amounts of isolariciresinol and matairesinol. Qvevri wines and red wine aged in stainless steel tank contained up to five lignan compounds and in wine aged in oak barrel, six different lignans were identified. Consistently, only low concentration of isolariciresinol has been found in must, whereas more lignan compounds have been found in grape seeds (isolariciresinol, secoisolariciresinol, and pinoresinol) and stems (isolariciresinol and syringaresinol). Consequently, we conclude that lignan content in wine can be increased by maturation in contact with grape berries, seeds, or stems or with wood.
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Affiliation(s)
- Kateřina Dadáková
- Department of Biochemistry, Faculty of Science, Masaryk University, Brno, Czech Republic.
| | - Lenka Jurasová
- Department of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic
| | - Tomáš Kašparovský
- Department of Biochemistry, Faculty of Science, Masaryk University, Brno, Czech Republic
| | - Božena Průšová
- Department of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic
| | - Mojmír Baroň
- Department of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic
| | - Jiří Sochor
- Department of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic
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14
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Shafreen RMB, Lakshmi SA, Pandian SK, Kim YM, Deutsch J, Katrich E, Gorinstein S. In Vitro and In Silico Interaction Studies with Red Wine Polyphenols against Different Proteins from Human Serum. Molecules 2021; 26:molecules26216686. [PMID: 34771095 PMCID: PMC8587719 DOI: 10.3390/molecules26216686] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 10/29/2021] [Accepted: 11/01/2021] [Indexed: 12/23/2022] Open
Abstract
Previous reports have shown that consumption of wine has several health benefits; however, there are different types of wine. In the present study, red wines were investigated for their compositions of active ingredients. The interaction of each component in terms of its binding mode with different serum proteins was unraveled, and the components were implicated as drug candidates in clinical settings. Overall, the study indicates that red wines have a composition of flavonoids, non-flavonoids, and phenolic acids that can interact with the key regions of proteins to enhance their biological activity. Among them, rutin, resveratrol, and tannic acid have shown good binding affinity and possess beneficial properties that can enhance their role in clinical applications.
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Affiliation(s)
- Raja Mohamed Beema Shafreen
- Department of Biotechnology, Dr. Umayal Ramanathan College for Women, Algappapuram, Karaikudi 630003, India;
| | - Selvaraj Alagu Lakshmi
- Department of Biotechnology, Alagappa University, Science Campus, Karaikudi 630003, India; (S.A.L.); (S.K.P.)
| | - Shunmugiah Karutha Pandian
- Department of Biotechnology, Alagappa University, Science Campus, Karaikudi 630003, India; (S.A.L.); (S.K.P.)
| | - Young-Mo Kim
- Industry Academic Collaboration Foundation, Kwangju Women’s University, Gwangju 62396, Korea;
| | - Joseph Deutsch
- Institute for Drug Research, School of Pharmacy, Faculty of Medicine, The Hebrew University of Jerusalem, Jerusalem 9112001, Israel; (J.D.); (E.K.)
| | - Elena Katrich
- Institute for Drug Research, School of Pharmacy, Faculty of Medicine, The Hebrew University of Jerusalem, Jerusalem 9112001, Israel; (J.D.); (E.K.)
| | - Shela Gorinstein
- Institute for Drug Research, School of Pharmacy, Faculty of Medicine, The Hebrew University of Jerusalem, Jerusalem 9112001, Israel; (J.D.); (E.K.)
- Correspondence: ; Tel.: +972-2-6758690
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Tokar A, Lytovchenko O, Khareba V, Matenchuk L, Pobirchenko O. FORMATION OF THE QUALITY OF UNFORTIFIED WINE MATERIALS OBTAINED FROM BLACK ELDERBERRIES. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.15673/fst.v15i2.2108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The use of local non-conventional raw materials will allow significantly enriching unfortified fruit wines with ascorbic acid and phenolic substances and make it possible to obtain products with increased biological value. The paper considers black elderberries grown in the forest steppe zone of Ukraine. It has been determined that they contain 12–13% of soluble solids, 6.9–8.1 of sugars, 0.93–1.2% of titratable acids, 33.4–53.1 mg/100 g of ascorbic acid, and 2331–3888 mg/100 g of phenolic substances. The pressing process and its dependence on the method of treating berries have been studied. It has been proved that juice extraction from black elderberries is the highest when they are pretreated with heat at 98±2°C for 3–5 minutes, with 15% of water added. Depending on the treatment method, juices retain ascorbic acid (15.8–33.4 mg/100 g) and phenolic substances (2538–3888 mg/100 g), which indicates their high biological value. Juices like these can be used to improve the biological composition of blended juices and wines. To ferment high-sugar black elderberry must, active dry yeast was used, namely the yeast races EC-1118 of the genus Saccharomyces bayanus (France) and ENSIS LE-1 or ENSIS LE-5 of the genus Saccharomyces cerevisiae (Spain). The musts were fermented for 36–62 days. The period of vigorous fermentation coincides with the period of initial fermentation and ends in 9–10 days, with accumulation of 12–14% of ethanol by volume. Unfortified wine materials obtained from black elderberries contain 22–38.3 mg/100 g of ascorbic acid (its content in wine materials is by 7.8–49.55% lower than in fresh berries) and 1750–3510 mg/100 g of phenolic substances (which is lower by 9.7–39.6%, as compared with fresh elderberries). The active acidity of black elderberry wine materials is 3.90–4.09 pH units, depending on the yeast race. A similar difference has been found for the redox potential (160–176 mV), which indicates that the wine materials from black elderberries are low-oxidised. The intensity of colour of the wine materials obtained from black elderberries (D420 + D520) varied from 3.08 to 3.20, and the colour shade from 0.88 to 0.92, which is typical of young red wines. These wine materials can be used to increase the quality and biological value of blended wines.
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Zuriarrain-Ocio A, Zuriarrain J, Vidal M, Dueñas MT, Berregi I. Antioxidant activity and phenolic profiles of ciders from the Basque Country. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100887] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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17
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Phenolic Profiles of Red Wine Relate to Vascular Endothelial Benefits Mediated by SIRT1 and SIRT6. Int J Mol Sci 2021; 22:ijms22115677. [PMID: 34073604 PMCID: PMC8198779 DOI: 10.3390/ijms22115677] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 05/21/2021] [Accepted: 05/24/2021] [Indexed: 12/18/2022] Open
Abstract
Dietary phenolic compounds possess potent bioactivity against inflammatory pathways of chronic inflammatory conditions, such as type 2 diabetes. Here, the phenolic profile and bioactivity of Italian red wines Gaglioppo, Magliocco, and Nerello Mascalese were characterized. NMR, HPLC/UV-Vis and spectrophotometric characterization showed that Magliocco was the richest wine in monomeric anthocyanins (two-fold), catechins, and low molecular weight phenolics (LMWP). A positive correlation was observed between the polyphenolic content and antioxidant capacity (p < 0.05), with Magliocco displaying the highest antioxidant capacity (p < 0.01). In vitro evidence on the endothelial cell models of insulin resistance and hyperglycemia showed the ability of Magliocco to reduce reactive oxygen species (ROS) (p < 0.01) and cytokine release (p < 0.01) and to upregulate SIRT1 and SIRT6 (p < 0.01). On the whole, the results indicated that the quantitative and qualitative phenolic profiles of red wines influence their in vitro beneficial effects on oxidative and proinflammatory milieu in endothelial cells, showing a positive modulation of SIRT1 and SIRT6, both implied in vascular aging.
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18
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Majumder R, Mandal M. Screening of plant-based natural compounds as a potential COVID-19 main protease inhibitor: an in silico docking and molecular dynamics simulation approach. J Biomol Struct Dyn 2020; 40:696-711. [PMID: 32897138 PMCID: PMC7544942 DOI: 10.1080/07391102.2020.1817787] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
A new strain of coronavirus (CoV) has been identified as SARS-CoV-2, which is responsible for the recent COVID-19 pandemic. Currently, there is no approved vaccine or drug available to combat the pandemic. COVID-19 main protease (Mpro) is a key CoV enzyme, which plays an important role in triggering viral replication and transcription, turns it into an attractive target. Therefore, we aim to screen natural products library to find out potential COVID-19 Mpro inhibitors. Plant-based natural compounds from Sigma-Aldrich plant profiler chemical library have been screened through virtual molecular docking and molecular dynamics simulation to identify potential inhibitors of COVID Mpro. Our virtual molecular docking results have shown that there are twenty-eight natural compounds with a greater binding affinity toward the COVID-19 Mpro inhibition site as compared to the co-crystal native ligand Inhibitor N3 (-7.9 kcal/mol). Also, molecular dynamics simulation results have confirmed that Peonidin 3-O-glucoside, Kaempferol 3-O-β–rutinoside, 4-(3,4-Dihydroxyphenyl)-7-methoxy-5-[(6-O-β-D-xylopyranosyl-β-D-glucopyranosyl)oxy]-2H-1-benzopyran-2-one, Quercetin-3-D-xyloside, and Quercetin 3-O-α-L-arabinopyranoside (selected based on the docking score) possess a significant amount of dynamic properties such as stability, flexibility and binding energy. Our In silco results suggests that all the above mention natural compounds have the potential to be developed as a COVID-19 Mpro inhibitor. But before that, it must go through under the proper preclinical and clinical trials for further scientific validation. Communicated by Ramaswamy H. Sarma
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Affiliation(s)
- Ranabir Majumder
- School of Medical Science and Technology, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Mahitosh Mandal
- School of Medical Science and Technology, Indian Institute of Technology Kharagpur, Kharagpur, India
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19
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Małecka M, Kusz J, Eriksson L, Adamus-Grabicka A, Budzisz E. The relationship between Hirshfeld potential and cytotoxic activity: a study along a series of flavonoid and chromanone derivatives. ACTA CRYSTALLOGRAPHICA SECTION C-STRUCTURAL CHEMISTRY 2020; 76:723-733. [PMID: 32756034 DOI: 10.1107/s205322962000813x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Accepted: 06/18/2020] [Indexed: 11/10/2022]
Abstract
The present study examines a series of six biologically-active flavonoid and chromanone derivatives by X-ray crystal structure analysis: (E)-3-benzylidene-2-phenylchroman-4-one, C22H16O2, I, (E)-3-(4-methylbenzylidene)-2-phenylchroman-4-one, C23H18O2, II, (E)-3-(3-methylbenzylidene)-2-phenylchroman-4-one, C23H18O2, III, (E)-3-(4-methoxybenzylidene)-2-phenylchroman-4-one, C23H18O3, IV, (E)-3-benzylidenechroman-4-one, C16H12O2, V, and (E)-3-(4-methoxybenzylidene)chroman-4-one, C17H14O3, VI. The cytotoxic activities of the presented crystal structures have been determined, together with their intermolecular interaction preferences and Hirshfeld surface characteristics. An inverse relationship was found between the contribution of C...C close contacts to the Hirshfeld surface and cytotoxic activity against the WM-115 cancer line. Dependence was also observed between the logP value and the percentage contribution of C...H contacts to the Hirshfeld surface.
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Affiliation(s)
- Magdalena Małecka
- Department of Physical Chemistry, Faculty of Chemistry, University of Łódź, Pomorska 163/165, 90-236 Łódź, Poland
| | - Joachim Kusz
- Institute of Physics, University of Silesia, Uniwersytecka 4, 40-007 Katowice, Poland
| | - Lars Eriksson
- Department of Materials and Environmental Chemistry, Stockholm University, SE-10691 Stockholm, Sweden
| | - Angelika Adamus-Grabicka
- Food Science Department, Faculty of Pharmacy, Medical University of Łódź, Muszynskiego 1, 90-151 Łódź, Poland
| | - Elżbieta Budzisz
- Department of Cosmetic Raw Materials Chemistry, Faculty of Pharmacy, Medical University of Łódź, Muszynskiego 1, 90-151 Łódź, Poland
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20
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Effects of Blueberry and Black Carrot Extracts Addition on Antioxidant Properties and Protein-Precipitating Capacity of Ultrasound-Treated Cider. Processes (Basel) 2020. [DOI: 10.3390/pr8070812] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
The results presented in this study highlight the level of total phenolic content (TPC), total flavonoid content (TFC) and protein-precipitating capacity (PPC) correlated with the antioxidant capacity of new cider varieties enriched with valuable bio compounds by the addition of blueberry and black carrot extracts. The cider variants were treated with ultrasound (constant frequency of 20 kHz) at 20%, 30% and 40% amplitude (A) for two, five or seven minutes. TPC determination was performed by Folin–Ciocâlteu method and TFC was determined by an aluminum chloride colorimetric method. The antioxidant capacity was determined by ferric-reducing antioxidant power assay (FRAP), ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) assay and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity. The results showed that the antioxidant performance indicators (FRAP, ABTS and DPPH) were positively correlated with the TPC and TFC of the ultrasound-treated cider variants, suggesting that the content of these bio compounds may be improved by the treatments applied. The highest mean values for TPC and TFC were found in the cider variant enriched with black carrot extract (0.3%, v/v), subsequently ultrasound-treated (A20%, five minutes) Conclusively, the extracts used in this study could improve the antioxidant capacity of the cider, especially in case of variants ultrasound-treated.
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21
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Bene Z, Kállay M. Polyphenol contents of skin-contact fermented white wines. ACTA ALIMENTARIA 2019. [DOI: 10.1556/066.2019.48.4.13] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- Zs. Bene
- Institute of Marketing and Tourism, Faculty of Economics, University of Miskolc H-3515 Miskolc, Egyetemváros. Hungary
| | - M. Kállay
- Department of Oenology, Faculty of Horticulture, Szent István University, H-1118 Budapest, Ménesi út 45. Hungary
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22
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González-Centeno MR, Chira K, Miramont C, Escudier JL, Samson A, Salmon JM, Ojeda H, Teissedre PL. Disease Resistant Bouquet Vine Varieties: Assessment of the Phenolic, Aromatic, and Sensory Potential of Their Wines. Biomolecules 2019; 9:biom9120793. [PMID: 31783641 PMCID: PMC6995519 DOI: 10.3390/biom9120793] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 11/21/2019] [Accepted: 11/22/2019] [Indexed: 12/02/2022] Open
Abstract
The search for grape varieties resistant to diseases and to climatic changes notably concerns the wine industry. Nine monovarietal wines from new red grape varieties resistant to cryptogamic diseases (downy and powdery mildews) were evaluated in terms of their total phenolic, anthocyanin and proanthocyanidin contents, anthocyanin profile, volatile composition, and sensory attributes. Thus, the question remains, will these hybrid grapes (≥97.5% of Vitis vinifera genome) lead to wines with organoleptic properties similar to those of Vitis vinifera wines that consumers are used to? Total phenolic (1547–3418 mg GA/L), anthocyanin (186–561 mg malvidin/L), and proanthocyanidin (1.4–4.5 g tannins/L) contents were in broad agreement with those previously described in the literature for monovarietal wines produced with well-known red grape varieties (Cabernet Sauvignon, Merlot, Syrah). With regard to fruity aroma, ethyl esters of straight-chain fatty acids (530–929 μg/L) stood out clearly as the major volatile components for all hybrid wines considered. Sensory analysis revealed significant differences (p < 0.05) for visual aspect, aroma, flavor, global balance, astringency, and body. Overall, these new hybrid grape varieties are not only resistant to cryptogamic diseases, but also present enough potential to become quality wines, since their phenolic and volatile attributes are close to those of common red monovarietal wines.
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Affiliation(s)
- M. Reyes González-Centeno
- Univ. Bordeaux, ISVV, EA 4577, Œnologie, 210 Chemin de Leysotte, 33140 Villenave d’Ornon, France; (M.R.G.-C.); (K.C.); (C.M.)
- INRA, ISVV, USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d’Ornon, France
| | - Kleopatra Chira
- Univ. Bordeaux, ISVV, EA 4577, Œnologie, 210 Chemin de Leysotte, 33140 Villenave d’Ornon, France; (M.R.G.-C.); (K.C.); (C.M.)
- INRA, ISVV, USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d’Ornon, France
| | - Clément Miramont
- Univ. Bordeaux, ISVV, EA 4577, Œnologie, 210 Chemin de Leysotte, 33140 Villenave d’Ornon, France; (M.R.G.-C.); (K.C.); (C.M.)
- INRA, ISVV, USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d’Ornon, France
| | - Jean-Louis Escudier
- Unité Expérimentale de Pech Rouge (UE 0999), INRA, Domaine de Pech Rouge, 11430 Gruissan, France; (J.-L.E.); (A.S.); (J.-M.S.); (H.O.)
| | - Alain Samson
- Unité Expérimentale de Pech Rouge (UE 0999), INRA, Domaine de Pech Rouge, 11430 Gruissan, France; (J.-L.E.); (A.S.); (J.-M.S.); (H.O.)
| | - Jean-Michel Salmon
- Unité Expérimentale de Pech Rouge (UE 0999), INRA, Domaine de Pech Rouge, 11430 Gruissan, France; (J.-L.E.); (A.S.); (J.-M.S.); (H.O.)
| | - Hernan Ojeda
- Unité Expérimentale de Pech Rouge (UE 0999), INRA, Domaine de Pech Rouge, 11430 Gruissan, France; (J.-L.E.); (A.S.); (J.-M.S.); (H.O.)
| | - Pierre-Louis Teissedre
- Univ. Bordeaux, ISVV, EA 4577, Œnologie, 210 Chemin de Leysotte, 33140 Villenave d’Ornon, France; (M.R.G.-C.); (K.C.); (C.M.)
- INRA, ISVV, USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d’Ornon, France
- Correspondence: ; Tel.: + 33-(0)5-57-57-58-50
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Freitas D, Le Feunteun S. Inhibitory effect of black tea, lemon juice, and other beverages on salivary and pancreatic amylases: What impact on bread starch digestion? A dynamic in vitro study. Food Chem 2019; 297:124885. [DOI: 10.1016/j.foodchem.2019.05.159] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2019] [Revised: 05/14/2019] [Accepted: 05/23/2019] [Indexed: 11/27/2022]
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Development of a new strategy for studying the aroma potential of winemaking grapes through the accelerated hydrolysis of phenolic and aromatic fractions (PAFs). Food Res Int 2019; 127:108728. [PMID: 31882095 DOI: 10.1016/j.foodres.2019.108728] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Revised: 09/24/2019] [Accepted: 09/28/2019] [Indexed: 01/09/2023]
Abstract
Current methods for assessing grape aroma potential are based on the fast hydrolysis of precursor fractions but provide hydrolyzates of poor aromatic quality. A new strategy based on the accelerated hydrolysis of reconstituted phenolic and aromatic fractions (PAFs) extracted from grapes is herein developed. PAFs are obtained by solid phase extraction on 10 g-C18 sorbents of partially dealcoholized "mistelle", obtained from grapes treated with ethanol. Under optimal conditions, PAFs contain all aroma precursors but the most polar ones, such as those of DMS, more than 85% of the total phenolics and just traces of metal cations and of amino acids. PAFs reconstituted in model wine, aged in strict anoxia 7 weeks at 45 °C or 24 h at 75 °C, develop strong aromas. At least 30 different odorants including lipid derivatives, volatile phenols, vanillins, norisoprenoids, terpenes, bencenoids and 3-mercaptohexanol were identified by GC-Olfactometry and GC-MS. Methodological aspects of the extraction, hydrolysis and analysis are optimized and discussed.
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25
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Jamir L, Kumar V, Gat Y, Kumar A, Kaur S. Wine: a potential source of antimicrobial compounds. ACTA ACUST UNITED AC 2019. [DOI: 10.1080/09571264.2019.1652151] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Lemnaro Jamir
- School of Biotechnology and Biosciences, Lovely Professional University, Phagwara, Punjab, India
| | - Vikas Kumar
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Yogesh Gat
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Ashwani Kumar
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Sawinder Kaur
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
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26
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Purnamasari R, Winarni D, Permanasari AA, Agustina E, Hayaza S, Darmanto W. Anticancer Activity of Methanol Extract of Ficus carica Leaves and Fruits Against Proliferation, Apoptosis, and Necrosis in Huh7it Cells. Cancer Inform 2019; 18:1176935119842576. [PMID: 31037025 PMCID: PMC6475848 DOI: 10.1177/1176935119842576] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2019] [Accepted: 03/17/2019] [Indexed: 12/24/2022] Open
Abstract
The polyphenol plant extracts have previously been demonstrated to act as chemopreventive and anticancer agents. Ficus carica is a rich source of polyphenols, yet its antioxidant and anticancer activities remain poorly characterized. This study aimed to determine the anticancer activity of F carica leaf and fruit extracts by investigating their impact on proliferation, apoptosis, and Huh7it cell necrosis. Leaves and fruits were extracted using methanol, and the phytochemical contents were analyzed using Fourier-transform infrared spectroscopy. The antioxidant activity was measured using the 2,2-diphenyl-1-picrylhydrazyl method. Anticancer activities were examined through MTT (3-(4,5-dimethylthiazol-2yl)-5-(3-carboxymethoxyphenyl)-2-(4-sulfophenyl)-2H-tetrazolium) assay on Huh7it liver cancer cells. The apoptosis and necrosis conditions were examined using Annexin biomarkers V-PI and later analyzed in flow cytometry. F carica leaves and fruit examined were found to have strong antioxidant activities with IC50 values of 7.9875 µg/mL and 13.402 µg/mL, respectively. MTT assay results indicated F carica leaves and fruit had IC50 values >653 μg/mL and >2000 μg/mL, respectively. The flow cytometry analysis indicated a higher percentage of Huh7it apoptosis and necrosis in leaf extracts compared with fruit extracts. The difference in anticancer activity was attributed to differing compounds present in each extract.
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Affiliation(s)
- Risa Purnamasari
- Department of Biology, Faculty of Science and Technology, Universitas Airlangga, Surabaya, Indonesia.,Faculty of Science and Technology, Universitas Islam Negeri Sunan Ampel Surabaya, Surabaya, Indonesia
| | - Dwi Winarni
- Department of Biology, Faculty of Science and Technology, Universitas Airlangga, Surabaya, Indonesia
| | | | - Eva Agustina
- Faculty of Science and Technology, Universitas Islam Negeri Sunan Ampel Surabaya, Surabaya, Indonesia
| | - Suhailah Hayaza
- Department of Biology, Faculty of Science and Technology, Universitas Airlangga, Surabaya, Indonesia
| | - Win Darmanto
- Department of Biology, Faculty of Science and Technology, Universitas Airlangga, Surabaya, Indonesia
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27
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Ahmed W, Azmat R. Citrus: An Ancient Fruits of Promise for Health Benefits. CITRUS - HEALTH BENEFITS AND PRODUCTION TECHNOLOGY 2019. [DOI: 10.5772/intechopen.79686] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
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28
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Li Y, Zhang GN, Xu HJ, Zhou S, Dou XJ, Lin C, Zhang XY, Zhao HB, Zhang YG. Effects of replacing alfalfa hay with Moringa oleifera leaves and peduncles on intake, digestibility, and rumen fermentation in dairy cows. Livest Sci 2019. [DOI: 10.1016/j.livsci.2019.01.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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29
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Rossetti F, Merkyte V, Longo E, Pavlic B, Jourdes M, Teissedre PL, Boselli E. Volatile, phenolic, and sensory profiles of in-amphorae Chardonnay wine by mass spectrometry and chemometric analysis. JOURNAL OF MASS SPECTROMETRY : JMS 2018; 53:833-841. [PMID: 29974572 DOI: 10.1002/jms.4262] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 06/05/2018] [Accepted: 06/26/2018] [Indexed: 06/08/2023]
Abstract
The sensory properties, the phenolic composition, and the volatile profile of Chardonnay wine made in amphorae were compared with the wine obtained in large wooden barrels (2000 L) and small toasted barrels (225 L). Hierarchical cluster analysis and principal component analysis built on the phenolics and volatiles variables allowed to group effectively the samples according to the winemaking material used. In-amphorae wines showed more abundant catechin and caffeic acid and less abundant caftaric acid and trans-coutaric acid. Condensation reactions proceeded in the wood containers leading to esterification of organic acids with ethanol and alcohols, whereas in-amphorae wines were characterized by a higher content of free phenolic acids and higher volatile alcohols. Among the volatile compounds, ramified ethyl esters contributed mostly in samples made in small toasted barrels, whereas nonbranched ethyl esters contributed more for the samples made in large wooden tanks; higher alcohols contributed more for the in-amphorae wine. The sensory analysis showed negligible differences induced by the in-amphorae vinification with respect to the wooden one. Four variables could distinguish wines made in-amphorae compared with the other containers: solvent and acetone (SA), astringent/pungency (AP), fruity (FR), and color intensity (CI). The overall approach proposed here is promising for future developments of innovative types of Chardonnay wine blends.
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Affiliation(s)
- Fabrizio Rossetti
- Department of Agricultural, Food, and Environmental Sciences, Università Politecnica delle Marche, Ancona, Italy
| | - Vakare Merkyte
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Edoardo Longo
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Branimir Pavlic
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | - Michael Jourdes
- Univ. Bordeaux, ISVV, EA 4577 Œnologie, 210 Chemin de Leysotte, 33140, Villenave d'Ornon, France
- INRA, ISVV, USC 1366 Œnologie, 210 Chemin de Leysotte, 33140, Villenave d'Ornon, France
| | - Pierre-Louis Teissedre
- Univ. Bordeaux, ISVV, EA 4577 Œnologie, 210 Chemin de Leysotte, 33140, Villenave d'Ornon, France
- INRA, ISVV, USC 1366 Œnologie, 210 Chemin de Leysotte, 33140, Villenave d'Ornon, France
| | - Emanuele Boselli
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
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30
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Yue Q, Xu L, Xiang G, Yu X, Yao Y. Characterization of Gene Expression Profile, Phenolic Composition, and Antioxidant Capacity in Red-Fleshed Grape Berries and Their Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:7190-7199. [PMID: 29920074 DOI: 10.1021/acs.jafc.8b01323] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Gene expression profile, phenolic composition, and antioxidant capacity were evaluated in red-fleshed berries and their wines (RF berries and wines) from new grape genotypes. Transcriptomic analysis revealed that ten metabolic pathways involved in polyphenol synthesis and catabolism were significantly altered, and 13 genes related to the biosynthesis and transport of phenolics were largely upregulated in RF berries compared to that of Cabernet Sauvignon (CS). Expression of MybA1 was associated with anthocyanin accumulation in red flesh. Additionally, RF berries and wines contained higher concentrations of total anthocyanins, phenols, flavonoids, and proanthocyanidins than those in CS berries and wine. Particularly, diglucosides of malvidin, peonidin, delphinidin, and cyanidin were present in red flesh and RF wines, but they were undetectable or present at very low concentrations in CS flesh and wine. Cinnamic acid and ferulic acid were clearly increased in the RF wines compared to those in the CS wine. Additionally, the RF wines had higher antioxidant capacity than that in the CS wine, and total anthocyanin content was significantly correlated to antioxidant capacity. This research provides insight into the mechanisms underlying grape flesh coloration and the composition of phenolic compounds in RF berries and wines.
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Affiliation(s)
- Qianyu Yue
- State Key Laboratory of Crop Biology, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops in Huang-Huai Region, Ministry of Agriculture, College of Horticulture Science and Engineering , Shandong Agricultural University , Tai-An 271018 , China
| | - Lili Xu
- State Key Laboratory of Crop Biology, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops in Huang-Huai Region, Ministry of Agriculture, College of Horticulture Science and Engineering , Shandong Agricultural University , Tai-An 271018 , China
| | - Guangqing Xiang
- State Key Laboratory of Crop Biology, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops in Huang-Huai Region, Ministry of Agriculture, College of Horticulture Science and Engineering , Shandong Agricultural University , Tai-An 271018 , China
| | - Xin Yu
- State Key Laboratory of Crop Biology, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops in Huang-Huai Region, Ministry of Agriculture, College of Horticulture Science and Engineering , Shandong Agricultural University , Tai-An 271018 , China
| | - Yuxin Yao
- State Key Laboratory of Crop Biology, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops in Huang-Huai Region, Ministry of Agriculture, College of Horticulture Science and Engineering , Shandong Agricultural University , Tai-An 271018 , China
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Djikeng FT, Womeni HM, Anjaneyulu E, Karuna MSL, Prasad RBN, Linder M. Effects of natural antioxidants extracted from Cameroonian ginger roots on the oxidative stability of refined palm olein. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-3019-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Akalın AC, Bayram M, Anlı RE. Antioxidant phenolic compounds of pomegranate wines produced by different maceration methods. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.468] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Arda Can Akalın
- Graduate School of Natural and Applied Sciences; Ankara University; Ankara Turkey
| | - Mustafa Bayram
- Department of Food Engineering; Gaziosmanpaşa University; Tokat Turkey
| | - Rahmi Ertan Anlı
- Department of Food Engineering; Ankara University; Ankara Turkey
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Tenta R, Fragopoulou E, Tsoukala M, Xanthopoulou M, Skyrianou M, Pratsinis H, Kletsas D. Antiproliferative Effects of Red and White Wine Extracts in PC-3 Prostate Cancer Cells. Nutr Cancer 2017; 69:952-961. [DOI: 10.1080/01635581.2017.1340489] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Roxane Tenta
- Department of Nutrition and Dietetics, Harokopio University, Athens, Greece
| | | | - Magafoula Tsoukala
- Department of Nutrition and Dietetics, Harokopio University, Athens, Greece
| | | | - Maria Skyrianou
- Department of Nutrition and Dietetics, Harokopio University, Athens, Greece
| | - Harris Pratsinis
- Laboratory of Cell Proliferation and Ageing, Institute of Biosciences and Applications, National Centre for Scientific Research “Demokritos”, Athens, Greece
| | - Dimitris Kletsas
- Laboratory of Cell Proliferation and Ageing, Institute of Biosciences and Applications, National Centre for Scientific Research “Demokritos”, Athens, Greece
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34
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Sharma KP, John PJ, Goswami P, Soni M. Enzymatic synthesis of gallic acid from tannic acid with an inducible hydrolase of Enterobacter spp. BIOCATAL BIOTRANSFOR 2017. [DOI: 10.1080/10242422.2017.1306740] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
| | - P. J. John
- Department of Zoology, University of Rajasthan, Jaipur, India
| | - Pawas Goswami
- Department of Microbiology, Bhaskaracharya College of Applied Sciences, University of Delhi, New Delhi, India
| | - Manish Soni
- Department of Zoology, University of Rajasthan, Jaipur, India
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35
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Akalın H, Bayram M, Anlı RE. Determination of some individual phenolic compounds and antioxidant capacity of mead produced from different types of honey. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.396] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Hüsne Akalın
- Agriculture and Livestock; Rebuplic of Turkey Ministry of Food; Ankara Turkey
| | - Mustafa Bayram
- Deparment of Food Engineering; Gaziosmanpaşa University; Tokat Turkey
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36
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Xu L, Yue Q, Bian F, Sun H, Zhai H, Yao Y. Melatonin Enhances Phenolics Accumulation Partially via Ethylene Signaling and Resulted in High Antioxidant Capacity in Grape Berries. FRONTIERS IN PLANT SCIENCE 2017; 8:1426. [PMID: 28868058 PMCID: PMC5563355 DOI: 10.3389/fpls.2017.01426] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/11/2017] [Accepted: 08/02/2017] [Indexed: 05/20/2023]
Abstract
This study assessed the primary impacts of exogenous melatonin (MT) treatment on grape berry metabolism. Exogenous MT treatment increased the endogenous MT content and modified berry ripening. Transcriptomic analysis revealed that the processes of polyphenol metabolism, carbohydrate metabolism and ethylene biosynthesis and signaling were the three most significantly altered biological processes upon MT treatment. Further experiments verified that MT treatment increased the contents of total anthocyanins, phenols, flavonoids and proanthocyanidins in berries. Additionally, the contents of 18 of the 22 detected individual phenolic compounds were enhanced by MT treatment; particularly, the resveratrol content was largely increased concomitantly with the up-regulation of STS gene expression. Meanwhile, MT treatment enhanced the antioxidant capacity of berries. On the other hand, it was indicated that ethylene participated in the regulation of polyphenol metabolism and antioxidant capacity under MT treatment in grape berries. In summary, MT enhances the polyphenol content and antioxidant capacity of grape berries partially via ethylene signaling.
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37
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Babiker EE, Juhaimi FA, Ghafoor K, Abdoun KA. Comparative study on feeding value of Moringa leaves as a partial replacement for alfalfa hay in ewes and goats. Livest Sci 2017. [DOI: 10.1016/j.livsci.2016.11.010] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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38
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Niu S, Hao F, Mo H, Jiang J, Wang H, Liu C, Fan X, Zhang Y. Phenol profiles and antioxidant properties of white skinned grapes and their coloured genotypes during growth. BIOTECHNOL BIOTEC EQ 2016. [DOI: 10.1080/13102818.2016.1258329] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Affiliation(s)
- Shengyang Niu
- College of Enology, Northwest A&F University, Yangling, Shaanxi, 712100, PR China
- Henan Institute of Science and Technology, Xinxiang, Henan, 453003, PR China
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, PR China
| | - Fengge Hao
- Henan Institute of Science and Technology, Xinxiang, Henan, 453003, PR China
| | - Haizhen Mo
- Henan Institute of Science and Technology, Xinxiang, Henan, 453003, PR China
| | - Jianfu Jiang
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, PR China
| | - Hua Wang
- College of Enology, Northwest A&F University, Yangling, Shaanxi, 712100, PR China
| | - Chonghuai Liu
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, PR China
| | - Xiucai Fan
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, PR China
| | - Ying Zhang
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, PR China
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Abd-Rabou AA, A Zoheir KM, Kishta MS, Shalby AB, Ezzo MI. Nano-Micelle of Moringa Oleifera Seed Oil Triggers Mitochondrial Cancer Cell Apoptosis. Asian Pac J Cancer Prev 2016; 17:4929-4933. [PMID: 28032498 PMCID: PMC5454698 DOI: 10.22034/apjcp.2016.17.11.4929] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
Cancer, a worldwide epidemic disease with diverse origins, involves abnormal cell growth with the potential to invade other parts of the body. Globally, it is the main cause of mortality and morbidity. To overcome the drawbacks of the commercially available chemotherapies, natural products-loaded nano-composites are recommended to improve cancer targetability and decrease the harmful impact on normal cells. This study aimed at exploring the anti-cancer impacts of Moringa oleifera seed oil in its free- (MO) and nano-formulations (MOn) through studying whether it mechanistically promotes mitochondrial apoptosis-mediating cell death. Mitochondrial-based cytotoxicity and flow cytometric-based apoptosis analyses were performed on cancer HepG2, MCF7, HCT 116, and Caco-2 cell lines against normal kidney BHK-21 cell line. The present study resulted that MOn triggered colorectal cancer Caco-2 and HCT 116 cytotoxicity via mitochondrial dysfunction more powerful than its free counterpart (MO). On the other side, MOn and MO remarkably induces HCT 116 mitochondrial apoptosis, while sparing normal BHK-21 cells with minimal cytotoxic effect. The present results concluded that nano-micelle of Moringa oleifera seed oil (MOn) can provide a novel therapeutic approach for colorectal and breast cancers via mitochondrial-mediated apoptosis, while sparing normal and even liver cancer cells a bit healthy or with minimal harmful effect. Intriguingly, MOn induced breast cancer not hepatocellular carcinoma cell death.
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Affiliation(s)
- Ahmed A Abd-Rabou
- Hormones Department, Medical Research Division, National Research Centre, 12622 Cairo, Egypt.
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40
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Makris DP, Kefalas P. Association Between In Vitro Antiradical Activity and Ferric Reducing Power in Aged Red Wines: A Mechanistic Approach. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013205051265] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Polyphenolic phytochemicals present in certain plant tissues exhibit multifunctional properties, in terms of expressing in vitroantioxidant activity. In the case of wines, which can be considered as very complex mixtures of polyphenols, a trend has been revealed by previous studies regarding the correlation of values from antioxidant tests based on different chemical backgrounds. In this respect, 25 aged red wines, along with some characteristic polyphenolic antioxidants, were employed to carry out specific antioxidant tests, including the widely used DPPH• stable radical and a ferric reducing assay. The results showed that the values arising from these two tests correlated very well (r2 0.8761) at a 99.9% significance level (p<0.001). On such a basis, and using the information derived from the examination of the pure components, the findings were discussed from a mechanistic point of view to examine whether particular red wine constituents are responsible for the antioxidant behaviour observed.
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Affiliation(s)
- D. P. Makris
- Department of Enology and Beverage Technology Technological Educational Institute of Athens. Ag. Spyridona Str., 12210, Egaleo, Athens, Greece
| | - P. Kefalas
- Department of Food Quality Management and Chemistry of Natural Products Mediterranean Agronomic Institute of Chania. P.O. Box 85, 73100, Chania, Greece
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41
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Kefalas P, Kallithraka S, Parejo I, Makris DP. Note: A Comparative Study on the in Vitro Antiradical Activity and Hydroxyl Free Radical Scavenging Activity in Aged Red Wines. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013203040080] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The antiradical and hydroxyl free radical scavenging activities were estimated in twenty-five, aged red wines from different areas in Greece. The antiradical activity (AAR) was determined by means of the wellknown DPPH• method, and its values ranged from 24.7 to 125.1. A novel, chemiluminescence-based, highly sensitive assay was applied for determination of the hydroxyl free radical scavenging activity (SAHFR), which varied from 1.62 to 12.22 mM quercetin equivalents. The values from the two assays correlated very well (r2 =0.8542, P<0.001), which confirmed an important relationship between SAHFR and AAR. This tendency in aged red wines, which may be significant in evaluating the antioxidant behaviour of red wine polyphenols, is discussed on the basis of previous research and relevant data.
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Affiliation(s)
- P. Kefalas
- Department of Food Quality Management, Mediterranean Agronomic Institute of Chania (MAICh), P.O. Box 85, 73100, Chania, Greece
| | - S. Kallithraka
- Institute of Wine, National Agricultural Research Foundation (NAGREF), 1, S. Venizelou Str., 14123 Lycovrysi, Athens, Greece
| | - I. Parejo
- Department of Natural Products, Faculty of Pharmacy, University of Barcelona, Avda. Diagonal 643, 08028 Barcelona, Spain
| | - D. P. Makris
- Department of Food Quality Management, Mediterranean Agronomic Institute of Chania (MAICh), P.O. Box 85, 73100, Chania, Greece,
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42
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Babiker EE, Al Juhaimi F, Ghafoor K, Mohamed HE, Abdoun KA. Effect of partial replacement of alfalfa hay with Moringa species leaves on milk yield and composition of Najdi ewes. Trop Anim Health Prod 2016; 48:1427-33. [PMID: 27461475 DOI: 10.1007/s11250-016-1111-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2016] [Accepted: 07/19/2016] [Indexed: 11/29/2022]
Abstract
The present study was carried out to investigate changes in milk yield and composition of Najdi ewes fed 25 % Moringa oleifera (MOD) or Moringa peregrina (MPD) leaf diets as a supplement to alfalfa hay diet (AHD). Thirty ewes (average 55 kg, 2 years old) were randomly sorted into three experimental groups with 10 animals each and were fed for a 6-week period with these diets (AHD, MOD, or MPD). Diets dry matter, crude protein, and crude fiber were comparable, while fat, nitrogen-free extract (NFE), neutral detergent fiber (NDF), acid detergent fiber (ADF), metabolizable energy (ME), total phenolic, and antioxidant activity varied (p ≤ 0.05) between the diets. Feeding ewes with MOD increased (p ≤ 0.05) the milk yield compared to those fed AHD while milk composition was similar (p ≤ 0.05) between treatments. The concentration of malondialdehyde (MDA) in the ewes' milk and serum was lower (p ≤ 0.05) for MOD, while the total antioxidant capacity, catalase activity, and vitamin C contents were increased (p ≤ 0.05). The serum cholesterol and glucose of the ewes were lower (p ≤ 0.05) for those fed MOD. Moringa diets increased (p ≤ 0.05) average daily weight gain of lambs compared to those fed alfalfa diets. The results obtained showed that the inclusion of Moringa, especially M. oleifera, in the diet of Najdi ewes can improve milk yield and quality.
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Affiliation(s)
- Elfadıl E Babiker
- Food Science and Nutrition Department, College of Food and Agricultural Sciences, King Saud University, P. O. Box 2460, Riyadh, 11451, Saudi Arabia.
| | - Fahad Al Juhaimi
- Food Science and Nutrition Department, College of Food and Agricultural Sciences, King Saud University, P. O. Box 2460, Riyadh, 11451, Saudi Arabia
| | - Kashif Ghafoor
- Food Science and Nutrition Department, College of Food and Agricultural Sciences, King Saud University, P. O. Box 2460, Riyadh, 11451, Saudi Arabia
| | - H E Mohamed
- Department of Physiology, Faculty of Medicine, AlBaha University, Al-Baha, Saudi Arabia
| | - Khalid A Abdoun
- Animal Production Department, College of Food and Agricultural Sciences, King Saud University, P. O. Box 2460, Riyadh, 11451, Saudi Arabia
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43
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Bentz EN, Pomilio AB, Lobayan RM. Z-Isomers of (4α→6″, 2α→O→1″)-phenylflavan substituted with R'=R=OH. Conformational properties, electronic structure and aqueous solvent effects. J Mol Model 2016; 22:187. [PMID: 27444878 DOI: 10.1007/s00894-016-3034-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2015] [Accepted: 06/09/2016] [Indexed: 11/28/2022]
Abstract
Procyanidins are highly hydroxylated polymers known as antioxidant compounds, thereby exhibiting beneficial effects. These compounds are protective agents against oxidative stress and the damage induced by free radicals in membranes and nucleic acids. This paper describes a study of the conformational space of (4α→6″, 2α→O→1″)-phenylflavan substituted with R'=R=OH as part of a larger study of similar structures with different substitutions. The relationships between aqueous solution-vacuum variations of some properties were studied, as well as the stabilization and reactivity of (4α→6″, 2α→O→1″)-phenylflavan substituted with R'=R=H, R'=H, R=OH, R'=R=OH, and (+)-catechin. The variations in geometric parameters and electronic properties due to conformational changes, as well as the effects of substituents and polar solvents, were evaluated and analyzed. Bader's theory of atoms in molecules was applied to characterize intramolecular interactions, along with a natural bond orbital analysis for each conformer described. The molecular electrostatic potential was rationalized by charge delocalization mechanisms and interatomic intramolecular interactions, relating them to the structural changes and topological properties of the electron charge density. Molecular polarizability and permanent electric dipole moment values were estimated. The results show the importance of a knowledge of the conformational space, and values for each conformer. Based on our previous results, we showed the existence of electron charge delocalization mechanisms acting cooperatively as "delocalization routes", showing interactions between different rings not even sharing the same plane. These "delocalization routes" were more effective for (4α→6″, 2α→O→1″)-phenylflavan substituted with R'=R=OH than for (+)-catechin, and are proposed as adding insight into the structure-antioxidant activity relationship of flavans.
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Affiliation(s)
- Erika N Bentz
- Departamento de Física, Facultad de Ciencias Exactas y Naturales y Agrimensura, Universidad Nacional del Nordeste, Avda. Libertad 5300, 3400, Corrientes, Argentina
| | - Alicia B Pomilio
- Instituto de Bioquímica y Medicina Molecular [IBIMOL (ex PRALIB), UBA-CONICET], Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires, Junín 956, C1113AAD, Buenos Aires, Argentina
| | - Rosana M Lobayan
- Departamento de Física, Facultad de Ciencias Exactas y Naturales y Agrimensura, Universidad Nacional del Nordeste, Avda. Libertad 5300, 3400, Corrientes, Argentina.
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Alvarez-Casas M, Pajaro M, Lores M, Garcia-Jares C. Polyphenolic Composition and Antioxidant Activity of Galician Monovarietal Wines from Native and Experimental Non-Native White Grape Varieties. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1126723] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Marta Alvarez-Casas
- Faculty of Chemistry, Department of Analytical Chemistry, Nutrition, and Food Science, Laboratory of Research and Development of Analytical Solutions (LIDSA), Universidade de Santiago de Compostela, Santiago de Compostela, Spain
| | - Marta Pajaro
- Faculty of Chemistry, Department of Analytical Chemistry, Nutrition, and Food Science, Laboratory of Research and Development of Analytical Solutions (LIDSA), Universidade de Santiago de Compostela, Santiago de Compostela, Spain
| | - Marta Lores
- Faculty of Chemistry, Department of Analytical Chemistry, Nutrition, and Food Science, Laboratory of Research and Development of Analytical Solutions (LIDSA), Universidade de Santiago de Compostela, Santiago de Compostela, Spain
| | - Carmen Garcia-Jares
- Faculty of Chemistry, Department of Analytical Chemistry, Nutrition, and Food Science, Laboratory of Research and Development of Analytical Solutions (LIDSA), Universidade de Santiago de Compostela, Santiago de Compostela, Spain
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Surya S, Geethanandan K, Sadasivan C, Haridas M. Gallic acid binding to Spatholobus parviflorus lectin provides insight to its quaternary structure forming. Int J Biol Macromol 2016; 91:696-702. [PMID: 27283232 DOI: 10.1016/j.ijbiomac.2016.06.010] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2016] [Revised: 06/02/2016] [Accepted: 06/05/2016] [Indexed: 11/25/2022]
Abstract
Therapeutic effects of gallic acid (GA) have already been extensively studied. However, its interaction with lectins has not gained much attention. It is of interest to validate the binding profile of GA with Spatholobus parviflorus seed lectin. A combination of Isothermal Titration Calorimetry (ITC), haemagglutination assay and molecular docking was applied on SPL-GA interaction. ITC results showed four binding sites, stoichiometry, n=4, irrespective of the ratio of SPL:GA taken for titration. Difference among the four binding sites of a single molecule of SPL with regard to GA binding kinetic parameters was consistently varying. Similarly, the glide scores obtained for GA in the four different binding clefts of SPL were also conformed to the ITC. The binding of GA on SPL without affecting its sugar binding property could be considered as a boon for glycobiological research. From the presented studies, it could be proposed that the SPL-GA interactions may facilitate drug delivery by specific targeting/attachment by profiling of cell-surface glycans, followed by controlled release of drugs.
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Affiliation(s)
- Sukumaran Surya
- Inter University Centre for Bioscience and Department of Biotechnology and Microbiology, Kannur University, Thalassery Campus, Kannur 670661, India
| | - Krishnan Geethanandan
- Inter University Centre for Bioscience and Department of Biotechnology and Microbiology, Kannur University, Thalassery Campus, Kannur 670661, India
| | - Chittalakkottu Sadasivan
- Inter University Centre for Bioscience and Department of Biotechnology and Microbiology, Kannur University, Thalassery Campus, Kannur 670661, India
| | - Madhathilkovilakathu Haridas
- Inter University Centre for Bioscience and Department of Biotechnology and Microbiology, Kannur University, Thalassery Campus, Kannur 670661, India.
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47
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Nambiar SS, Venugopal KS, Shetty NP, Appaiah KAA. Fermentation induced changes in bioactive properties of wine from Phyllanthus with respect to atherosclerosis. Journal of Food Science and Technology 2016; 53:2361-71. [PMID: 27407202 DOI: 10.1007/s13197-016-2208-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/12/2016] [Accepted: 03/18/2016] [Indexed: 01/06/2023]
Abstract
Wine was prepared from three varieties of Phyllanthus viz., P. emblica (wild and cultivated) and P. acidus. Among the wines prepared, cultivated Emblica wine had the highest total phenolic (11.02 μg gallic acid equivalent/ml) and flavonoid (59.46 μg quercetin equivalent/ml) content. Further gallic acid, syringic acid, protocatechuic acid and caffeic acid were present in higher amounts in wine from the cultivated variety compared to other wines. HPLC analysis showed that in juice of the cultivated variety, gallic acid and coumaric acid were found in higher amounts than that in the corresponding wine. Antioxidant assays, LDL oxidation prevention, foam cell prevention and nitrite scavenging activities (cell lines) were found to be highest in cultivated Emblica juice and wine with an activity of 15 μg/ml and 14 μg/ml (nitrite assay) and 108.649 μg ascorbic acid equivalent/mg and 321.622 μg ascorbic acid equivalent /mg (total antioxidant capacity) respectively. CD36 expression was reduced and ABCA1 expression was increased to the highest extent by the cultivated Emblica wine and juice. Further, antioxidant activity was seen to increase during the course of fermentation. Sensory analysis showed that cultivated Emblica wine was sweeter compared to the other wines.
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Affiliation(s)
- Sinjitha S Nambiar
- Plant Cell Biotechnology Department, CSIR-Central Food Technological Research Institute, Cheluvamba Mansion, Mysore, -570 020 India
| | - K S Venugopal
- Microbiology and Fermentation Technology, CSIR-Central Food Technological Research Institute, Mysore, -570020 India
| | - Nandini Prasad Shetty
- Plant Cell Biotechnology Department, CSIR-Central Food Technological Research Institute, Cheluvamba Mansion, Mysore, -570 020 India
| | - K A Anu Appaiah
- Microbiology and Fermentation Technology, CSIR-Central Food Technological Research Institute, Mysore, -570020 India
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48
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Astringency reduction in red wine by whey proteins. Food Chem 2016; 199:547-55. [DOI: 10.1016/j.foodchem.2015.12.052] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2015] [Revised: 10/11/2015] [Accepted: 12/10/2015] [Indexed: 11/19/2022]
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Wang H, Hao L, Niu B, Jiang S, Cheng J, Jiang S. Kinetics and Antioxidant Capacity of Proanthocyanidins Encapsulated in Zein Electrospun Fibers by Cyclic Voltammetry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:3083-3090. [PMID: 27032258 DOI: 10.1021/acs.jafc.6b00540] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The proanthocyanidins encapsulated in zein (zein-PA) fibers was via electrospinning technique. The kinetics and antioxidant capacity of PA from zein fibers was investigated by cyclic voltammetry. Circular dichroism was used to investigate the secondary structure change of zein and its influence on the shape of fibers. The addition of PA caused a significant increase in viscosity and made fibers wider. These hydrogen bonds between zein and PA molecules would favor the α-helix change and decrease the β-folds of zein in electrospinning solutions, leading to a round-shaped tendency of fibers and enhancing the thermal properties slightly. Zein-PA fibers showed high encapsulation efficiency close to 100%, and the encapsulated PA retained its antioxidant capacity in fibers. Zein-PA fibers showed a good controlled release toward PA, and the predominant release of PA from fibers was Fickian diffusion, which could be well described by first-order model and Hixson-Crowell model.
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Affiliation(s)
- Hualin Wang
- Anhui Institute of Agro-Products Intensive Processing Technology , 230009 Hefei, Anhui, PR China
| | | | | | | | | | - Shaotong Jiang
- Anhui Institute of Agro-Products Intensive Processing Technology , 230009 Hefei, Anhui, PR China
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50
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Sadeghi E, Karami F, Etminan A. The Effect ofFerulago angulata(Schlecht) Boiss Essential Oil on Stabilization of Sunflower Oil During Accelerated Storage. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12745] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ehsan Sadeghi
- Research Center for Environmental Determinants of Health (RCEDH); Kermanshah University of Medical Sciences; Kermanshah Iran
| | - Farahnaz Karami
- Research Center for Environmental Determinants of Health (RCEDH); Kermanshah University of Medical Sciences; Kermanshah Iran
| | - Alireza Etminan
- Department of Plant Breeding; College of Agriculture, Kermanshah Branch, Islamic Azad University; Kermanshah Iran
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