1
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Wimalasiri PM, Harrison R, Hider R, Donaldson I, Kemp B, Tian B. Extraction of tannin, colour and aroma compounds in pinot noir wines as affected by clone selection and whole bunch addition. Food Chem 2024; 451:139495. [PMID: 38692244 DOI: 10.1016/j.foodchem.2024.139495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 04/11/2024] [Accepted: 04/24/2024] [Indexed: 05/03/2024]
Abstract
Our previous study revealed stem inclusion fermentation reduced anthocyanin, and increased tannin and aroma compounds responsible for green notes. This study further investigated the effect of clone selection and whole bunch fermentation on Pinot noir wine composition, with focus on tannin composition. Three treatments were conducted using two clones (AM10/5 and UCD5) in 2021 and 2022: 100% destemmed (DS), 30% whole bunch (WB30), and 60% whole bunch (WB60). WB60 increased stem and skin derived tannins but reduced seed derived tannin proportion in wines. Clone selection had an impact on tannin composition and an even greater impact on tannin concentration, colour, and aroma compounds. AM10/5 produced wines with higher tannin, polymeric pigments and darker colour. AM10/5 wines also had higher concentration of phenylethyl alcohol, but lower concentrations of 3-isobutyl-2-methoxypyrazine and ethyl esters, indicating more floral but less fruity and green notes.
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Affiliation(s)
- Pradeep M Wimalasiri
- Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand
| | - Roland Harrison
- Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand
| | - Richard Hider
- Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand
| | | | - Belinda Kemp
- NIAB, New Road, East Malling, Kent ME19 6BJ, United Kingdom
| | - Bin Tian
- Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand.
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2
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Munsch T, Malinowska MA, Unlubayir M, Ferrier M, Abdallah C, Gémin MP, Billet K, Lanoue A. Classification of grape seed residues from distillation industries in Europe according to the polyphenol composition highlights the influence of variety, geographical origin and color. Food Chem X 2024; 22:101362. [PMID: 38633739 PMCID: PMC11021364 DOI: 10.1016/j.fochx.2024.101362] [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: 01/22/2024] [Revised: 03/25/2024] [Accepted: 04/03/2024] [Indexed: 04/19/2024] Open
Abstract
Grape seed residues represent the raw material to produce several value-added products including polyphenol-rich extracts with nutritional and health attributes. Although the impact of variety and environmental conditions on the polyphenol composition in fresh berries is recognized, no data are available regarding grape seed residues. The chemical composition of grape seed residues from wine distilleries in France, Spain and Italy was characterized by mass spectrometry. Forty-two metabolites were identified belonging to non-galloylated and galloylated procyanidins as well as amino acids. Polyphenol concentrations in the red varieties originated from Champagne or Veneto were twice higher than in white varieties from the Loire Valley. The chemical profiles of grape seed residues were mainly classified according to the color variety with galloylated procyanidins as biomarkers of white varieties and non-galloylated procyanidins as biomarkers of red ones. The present approach might assist the selection of grape seed residues as quality raw materials for the production of polyphenol-rich extracts.
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Affiliation(s)
- Thibaut Munsch
- Université de Tours, EA 2106 « Biomolécules et Biotechnologies Végétales, UFR des Sciences Pharmaceutiques, 31 av. Monge, F37200 Tours, France
| | - Magdalena Anna Malinowska
- Université de Tours, EA 2106 « Biomolécules et Biotechnologies Végétales, UFR des Sciences Pharmaceutiques, 31 av. Monge, F37200 Tours, France
- Cracow University of Technology, Faculty of Chemical Engineering and Technology, 24 Warszawska St., 31-155 Cracow, Poland
| | - Marianne Unlubayir
- Université de Tours, EA 2106 « Biomolécules et Biotechnologies Végétales, UFR des Sciences Pharmaceutiques, 31 av. Monge, F37200 Tours, France
| | - Manon Ferrier
- Université de Tours, EA 2106 « Biomolécules et Biotechnologies Végétales, UFR des Sciences Pharmaceutiques, 31 av. Monge, F37200 Tours, France
| | - Cécile Abdallah
- Université de Tours, EA 2106 « Biomolécules et Biotechnologies Végétales, UFR des Sciences Pharmaceutiques, 31 av. Monge, F37200 Tours, France
| | - Marin-Pierre Gémin
- Université de Tours, EA 2106 « Biomolécules et Biotechnologies Végétales, UFR des Sciences Pharmaceutiques, 31 av. Monge, F37200 Tours, France
| | - Kévin Billet
- Université de Tours, EA 2106 « Biomolécules et Biotechnologies Végétales, UFR des Sciences Pharmaceutiques, 31 av. Monge, F37200 Tours, France
| | - Arnaud Lanoue
- Université de Tours, EA 2106 « Biomolécules et Biotechnologies Végétales, UFR des Sciences Pharmaceutiques, 31 av. Monge, F37200 Tours, France
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3
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Bambina P, Gancel AL, Corona O, Jourdes M, Teissedre PL. Soil effect on proanthocyanidins composition of red and white wines obtained from Nero d'Avola and Grillo Vitis vinifera L. Cultivars. Food Chem 2024; 443:138521. [PMID: 38280367 DOI: 10.1016/j.foodchem.2024.138521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2023] [Revised: 01/17/2024] [Accepted: 01/18/2024] [Indexed: 01/29/2024]
Abstract
In this study, the effects of the main soil chemical-physical parameters (i.e. texture, pH, total carbonates, cation exchange capacity, electric conductivity, organic matter and mineral endowment) on proanthocyanidin composition of Nero d'Avola red wines and Grillo white wines were investigated. Monomer proanthocyanidins (i.e. (+)-catechin and (-)-epicatechin) and oligomer proanthocyanidins (i.e. B1, B2, B3 and B4 dimers and C1 trimer), as well as proanthocyanidins subunit composition, percentage of galloylation, percentage of prodelphinidins and mean degree of polymerization, were studied for each wine. Results highlighted that the proanthocyanidins composition of both red and white wines is greatly affected by soil. In particular, the proanthocyanidins composition of Nero d'Avola red wines appeared to be affected by the soil physical-chemical parameters related to nutrients dynamics (CEC, EC, pH, organic matter, mineral endowment), whereas the proanthocyanidins composition of Grillo white wines was mainly influenced by the soil texture, that modulates soil water dynamics.
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Affiliation(s)
- Paola Bambina
- Department of Agricultural, Food and Forestry Sciences, University of Palermo, V.le delle Scienze 13, 90128 Palermo, Italy.
| | - Anne-Laure Gancel
- Institut des Sciences de la Vigne et du Vin, Université de Bordeaux, 210, chemin de Leysotte, 33882 Villenave d'Ornon cedex, France.
| | - Onofrio Corona
- Department of Agricultural, Food and Forestry Sciences, University of Palermo, V.le delle Scienze 13, 90128 Palermo, Italy.
| | - Michael Jourdes
- Institut des Sciences de la Vigne et du Vin, Université de Bordeaux, 210, chemin de Leysotte, 33882 Villenave d'Ornon cedex, France.
| | - Pierre-Louis Teissedre
- Institut des Sciences de la Vigne et du Vin, Université de Bordeaux, 210, chemin de Leysotte, 33882 Villenave d'Ornon cedex, France.
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4
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Feng J, Zhang W, Wang W, Nieuwenhuizen NJ, Atkinson RG, Gao L, Hu H, Zhao W, Ma R, Zheng H, Tao J. Integrated Transcriptomic and Proteomic Analysis Identifies Novel Regulatory Genes Associated with Plant Growth Regulator-Induced Astringency in Grape Berries. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:4433-4447. [PMID: 38354220 DOI: 10.1021/acs.jafc.3c04408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/16/2024]
Abstract
Astringency influences the sensory characteristics and flavor quality of table grapes. We tested the astringency sensory attributes of berries and investigated the concentration of flavan-3-ols/proanthocyanidins (PAs) in skins after the application of the plant growth regulators CPPU and GA3 to the flowers and young berries of the "Summer Black" grape. Our results showed that CPPU and GA3 applications increase sensory astringency perception scores and flavan-3-ol/proanthocyanidin concentrations. Using integrated transcriptomic and proteomic analysis, differentially expressed transcripts and proteins associated with growth regulator treatment were identified, including those for flavonoid biosynthesis that contribute to the changes in sensory astringency levels. Transient overexpression of candidate astringency-related regulatory genes in grape leaves revealed that VvWRKY71, in combination with VvMYBPA1 and VvMYC1, could promote the biosynthesis of proanthocyanidins, while overexpression of VvNAC83 reduced the accumulation of proanthocyanidins. However, in transient promoter studies in Nicotiana benthamiana, VvWRKY71 repressed the promoter of VvMYBPA2, while VvNAC83 had no significant effect on the promoter activity of four PA-related genes, and VvMYBPA1 was shown to activate its own promoter. This study provides new insights into the molecular mechanisms of sensory astringency formation induced by plant growth regulators in grape berries.
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Affiliation(s)
- Jiao Feng
- College of Horticulture, Sanya Institute of Nanjing Agricultural University (NJAU), Nanjing 210095, China
| | - Wen Zhang
- Institute of Horticultural Crops, Xinjiang Academy of Agricultural Science, Urumqi,Xinjiang 830001, China
| | - Wu Wang
- Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing 210014, China
| | - Niels J Nieuwenhuizen
- The New Zealand Institute for Plant and Food Research Ltd (PFR), Auckland 92169, New Zealand
| | - Ross G Atkinson
- The New Zealand Institute for Plant and Food Research Ltd (PFR), Auckland 92169, New Zealand
| | - Lei Gao
- College of Horticulture, Sanya Institute of Nanjing Agricultural University (NJAU), Nanjing 210095, China
| | - Haipeng Hu
- College of Horticulture, Sanya Institute of Nanjing Agricultural University (NJAU), Nanjing 210095, China
| | - Wanli Zhao
- College of Horticulture, Sanya Institute of Nanjing Agricultural University (NJAU), Nanjing 210095, China
| | - Ruiyang Ma
- College of Horticulture, Sanya Institute of Nanjing Agricultural University (NJAU), Nanjing 210095, China
| | - Huan Zheng
- College of Horticulture, Sanya Institute of Nanjing Agricultural University (NJAU), Nanjing 210095, China
| | - Jianmin Tao
- Institute of Horticultural Crops, Xinjiang Academy of Agricultural Science, Urumqi,Xinjiang 830001, China
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5
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López-Solís R, Cortés-Araya K, Medel-Marabolí M, Obreque-Slier E. Different physicochemical interactions between varietal wines and human saliva: Correspondence with astringency. Food Res Int 2024; 178:113964. [PMID: 38309881 DOI: 10.1016/j.foodres.2024.113964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 12/19/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
Astringency corresponds to the sensation of dryness and roughness that is experienced in the oral cavity in association with the interaction between salivary proteins and food polyphenols. In this study, the phenolic composition of seven varietal wines, the intensity of astringency they evoke and the physicochemical reactivity of these wines with whole human saliva were evaluated. Phenolic composition of wines was characterized by spectrophotometry and HPLC chromatography. Intensity of astringency was evaluated by trained sensory panels. Saliva from a single volunteer subject was used to assess wine-saliva interactions. To this end, binary mixtures were produced at different v/v wine/saliva ratios and each of them assayed for the ability of the salivary protein to diffuse on a cellulose membrane (diffusion test) and to remain in solution (precipitation test). Physicochemical reactivities between wine components and the protein fraction of saliva were contrasted against the astringency and the phenolic profile of each varietal wine. The study supports the view that astringency depends on physicochemical interactions between two complex matrices -wine and saliva- and not between some of their particular components.
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Affiliation(s)
- Remigio López-Solís
- Program of Cellular and Molecular Biology, Faculty of Medicine-ICBM, University of Chile, Independencia 1027, Santiago, Chile
| | - Katherine Cortés-Araya
- Department of Agro-Industry and Enology, Faculty of Agronomical Sciences,University of Chile, P.O. Box 1004, Santiago, Chile
| | - Marcela Medel-Marabolí
- Department of Agro-Industry and Enology, Faculty of Agronomical Sciences,University of Chile, P.O. Box 1004, Santiago, Chile
| | - Elías Obreque-Slier
- Department of Agro-Industry and Enology, Faculty of Agronomical Sciences,University of Chile, P.O. Box 1004, Santiago, Chile.
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6
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Chen X, Song H, Zhou S, Yuan C, Li J. Exploring separation patterns and mechanisms of proanthocyanidins in grape seeds and pomace with diverse molecular weights, compositions, and structures. Food Chem X 2023; 20:101008. [PMID: 38144768 PMCID: PMC10740050 DOI: 10.1016/j.fochx.2023.101008] [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: 10/16/2023] [Revised: 11/13/2023] [Accepted: 11/13/2023] [Indexed: 12/26/2023] Open
Abstract
The function of proanthocyanidins (PAs) relies on their structure and requires high-purity PAs. Though Sephadex LH-20 gel permeation chromatography (GPC) is expected to separate PAs based on structure, its usage rules and mechanisms remain unclear. This study delves into the PAs separation patterns on Sephadex LH-20, first confirming the purification mechanisms of PAs with various mean degrees of polymerization (DP) using the adsorption kinetic model. The study found that an increase in the molecular weight or mean DP of PAs results in decreased polarity, reduced hydrogen bonding actions, and intensified hydrophobic effect, causing delayed extraction of PAs on Sephadex LH-20, with galloylated PA as an exception, which was extracted first despite its high DP. Additionally, the principles for separating specific composition, such as monomers, dimers, etc., were evaluated. The study sheds light on enhancing the purification efficiency of PAs, thus advancing the precise separation technology of diverse proanthocyanidins.
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Affiliation(s)
- Xiaoyi Chen
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Hong Song
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Shubo Zhou
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Chunlong Yuan
- College of Enology, Northwest A&F University, Yangling 712100, China
- Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia 750104, China
| | - Junjun Li
- College of Enology, Northwest A&F University, Yangling 712100, China
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7
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Galaz Torres C, Ricci A, Parpinello GP, Gambuti A, Rinaldi A, Moio L, Rolle L, Paissoni MA, Mattivi F, Perenzoni D, Arapitsas P, Marangon M, Mayr Marangon C, Slaghenaufi D, Ugliano M, Versari A. Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringency. Curr Res Food Sci 2023; 7:100626. [PMID: 38021261 PMCID: PMC10651451 DOI: 10.1016/j.crfs.2023.100626] [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: 09/04/2023] [Revised: 10/18/2023] [Accepted: 10/24/2023] [Indexed: 12/01/2023] Open
Abstract
Astringency is an essential sensory attribute of red wine closely related to the saliva precipitation upon contact with the wine. In this study a data matrix of 52 physico-chemical parameters was used to predict the Saliva Precipitation Index (SPI) in 110 Italian mono-varietal red wines using partial least squares regression (PLSr) with variable selection by Variable Importance for Projection (VIP) and the significance of regression coefficients. The final PLSr model, evaluated using a test data set, had 3 components and yielded an R2test of 0.630 and an RMSEtest of 0.994, with 19 independent variables whose regression coefficients were all significant at p < 0.05. Variables selected in the final model according to the decreasing magnitude of their absolute regression coefficient include the following: Procyanidin B1, Epicatechin terminal unit, Total aldehydes, Protein content, Vanillin assay, 520 nm, Polysaccharide content, Epigallocatechin PHL, Tartaric acid, Volatile acidity, Titratable acidity, Catechin terminal unit, Proanthocyanidin assay, pH, Tannin-Fe/Anthocyanin, Buffer capacity, Epigallocatechin PHL gallate, Catechin + epicatechin PHL, and Tannin-Fe. These results can be used to better understand the physico-chemical relationship underlying astringency in red wine.
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Affiliation(s)
| | - Arianna Ricci
- Department of Agricultural and Food Sciences, University of Bologna, Italy
| | | | - Angelita Gambuti
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100, Avellino, Italy
| | - Alessandra Rinaldi
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100, Avellino, Italy
| | - Luigi Moio
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100, Avellino, Italy
| | - Luca Rolle
- Department of Agricultural, Forest and Food Sciences, University of Torino, 10095, Grugliasco, Italy
| | - Maria Alessandra Paissoni
- Department of Agricultural, Forest and Food Sciences, University of Torino, 10095, Grugliasco, Italy
| | - Fulvio Mattivi
- Metabolomic Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38010, San Michele all’Adige, Italy
| | - Daniele Perenzoni
- Metabolomic Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38010, San Michele all’Adige, Italy
| | - Panagiotis Arapitsas
- Metabolomic Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38010, San Michele all’Adige, Italy
- Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Egaleo, 12243, Athens, Greece
| | - Matteo Marangon
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020, Legnaro, Italy
| | - Christine Mayr Marangon
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020, Legnaro, Italy
| | - Davide Slaghenaufi
- Department of Biotechnology, University of Verona, via della Pieve 70, San Pietro in Cariano, VR, Italy
| | - Maurizio Ugliano
- Department of Biotechnology, University of Verona, via della Pieve 70, San Pietro in Cariano, VR, Italy
| | - Andrea Versari
- Department of Agricultural and Food Sciences, University of Bologna, Italy
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Billet K, Salvador-Blanes S, Dugé De Bernonville T, Delanoue G, Hinschberger F, Oudin A, Courdavault V, Pichon O, Besseau S, Leturcq S, Giglioli-Guivarc'h N, Lanoue A. Terroir Influence on Polyphenol Metabolism from Grape Canes: A Spatial Metabolomic Study at Parcel Scale. Molecules 2023; 28:molecules28114555. [PMID: 37299031 DOI: 10.3390/molecules28114555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 05/31/2023] [Accepted: 06/01/2023] [Indexed: 06/12/2023] Open
Abstract
The composition of bioactive polyphenols from grape canes, an important viticultural byproduct, was shown to be varietal-dependent; however, the influence of soil-related terroir factors remains unexplored. Using spatial metabolomics and correlation-based networks, we investigated how continuous changes in soil features and topography may impact the polyphenol composition in grape canes. Soil properties, topography, and grape cane extracts were analyzed at georeferenced points over 3 consecutive years, followed by UPLC-DAD-MS-based metabolomic analysis targeting 42 metabolites. Principal component analyses on intra-vintage metabolomic data presented a good reproducibility in relation to geographic coordinates. A correlation-driven approach was used to explore the combined influence of soil and topographic variables on metabolomic responses. As a result, a metabolic cluster including flavonoids was correlated with elevation and curvature. Spatial metabolomics driven by correlation-based networks represents a powerful approach to spatialize field-omics data and may serve as new field-phenotyping tool in precision agriculture.
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Affiliation(s)
- Kévin Billet
- EA 2106 "Biomolécules et Biotechnologies Végétales", UFR des Sciences Pharmaceutiques, Université de Tours, 31 av. Monge, F-37200 Tours, France
- INRAE, UR1268 BIA, Team Polyphenol, Reactivity & Processing (PRP), F-35653 Le Rheu, France
| | | | - Thomas Dugé De Bernonville
- EA 2106 "Biomolécules et Biotechnologies Végétales", UFR des Sciences Pharmaceutiques, Université de Tours, 31 av. Monge, F-37200 Tours, France
- Limagrain, Centre de Recherche, Route d'Ennezat, F-63720 Chappes, France
| | | | - Florent Hinschberger
- GéoHydrosystèmes Continentaux (GéHCO), EA 6293, Université de Tours, F-37200 Tours, France
| | - Audrey Oudin
- EA 2106 "Biomolécules et Biotechnologies Végétales", UFR des Sciences Pharmaceutiques, Université de Tours, 31 av. Monge, F-37200 Tours, France
| | - Vincent Courdavault
- EA 2106 "Biomolécules et Biotechnologies Végétales", UFR des Sciences Pharmaceutiques, Université de Tours, 31 av. Monge, F-37200 Tours, France
| | - Olivier Pichon
- EA 2106 "Biomolécules et Biotechnologies Végétales", UFR des Sciences Pharmaceutiques, Université de Tours, 31 av. Monge, F-37200 Tours, France
| | - Sébastien Besseau
- EA 2106 "Biomolécules et Biotechnologies Végétales", UFR des Sciences Pharmaceutiques, Université de Tours, 31 av. Monge, F-37200 Tours, France
| | - Samuel Leturcq
- Laboratoire CITERES, Equipe Laboratoire Archéologie et Territoires (LAT), UMR 7324 CNRS, Université de Tours, F-37200 Tours, France
| | - Nathalie Giglioli-Guivarc'h
- EA 2106 "Biomolécules et Biotechnologies Végétales", UFR des Sciences Pharmaceutiques, Université de Tours, 31 av. Monge, F-37200 Tours, France
| | - Arnaud Lanoue
- EA 2106 "Biomolécules et Biotechnologies Végétales", UFR des Sciences Pharmaceutiques, Université de Tours, 31 av. Monge, F-37200 Tours, France
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9
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Paladines-Quezada DF, Moreno-Olivares JD, Fernández-Fernández JI, Bleda-Sánchez JA, Gil-Muñoz R. Different response of proanthocyanidins from Vitis vinifera cv. Monastrell depending on time of elicitor application. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:143-151. [PMID: 35833383 DOI: 10.1002/jsfa.12123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 07/08/2022] [Accepted: 07/14/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Proanthocyanidins (PAs) are phenolic compounds present in skins and seeds of wine grapes and have great implications for plant physiology and wine quality. There are several strategies to increase PA concentration, such as application of elicitors methyl jasmonate (MeJ) and benzothiadiazole (BTH), compounds that can stimulate defence responses like phenolic compound biosynthesis in wine grapes, which have been applied mainly at veraison (beginning of ripening). We recently evaluated the application of MeJ and BTH on Vitis vinifera cv. Monastrell grapes during veraison and mid-ripening (3 weeks after veraison). Grapes treated at mid-ripening showed higher anthocyanin concentrations than those at veraison. In this trial, over two seasons, we evaluated whether time of application (veraison or mid-ripening) of MeJ and BTH on 'Monastrell' grapes is a determining factor in the biosynthesis and composition of PAs in grapes and their subsequent release into wines. RESULTS Application of elicitors at different ripening times produced significant differences in the PAs of 'Monastrell' grapes, since those treated at mid-ripening recorded a higher PAs concentration in skin and seeds, and then in the wines produced, compared to grapes treated at veraison. CONCLUSION Results suggest that despite different environmental conditions endured in each of the two seasons evaluated, application of elicitors at mid-ripening of Monastrell grapes could be used to harvest grapes with higher PA concentration, increasing the functional value of the wines, without altering their organoleptic quality. © 2022 Society of Chemical Industry.
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Affiliation(s)
| | | | | | - Juan A Bleda-Sánchez
- Murcian Institute of Agrarian and Environmental Research and Development, Murcia, Spain
| | - Rocío Gil-Muñoz
- Murcian Institute of Agrarian and Environmental Research and Development, Murcia, Spain
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10
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Accelerated Solvent Extraction of Phenols from Lyophilised Ground Grape Skins and Seeds. BEVERAGES 2023. [DOI: 10.3390/beverages9010004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
The efficient extraction of phenols from grapes is an important step for their reliable quantification. The aim was to optimise the lyophilisation process and the extraction of phenols from grape skins and seeds. The phenol extraction yield from lyophilised tissues was investigated with different accelerated solvent extraction (ASE) operating conditions. Skins and seeds were separated from frozen berries and lyophilised without being ground. The weight loss during lyophilisation was followed daily. Phenols were extracted from lyophilised, cryo-ground seeds and skins with ASE at room temperature and 10.3 MPa using 80% aqueous acetone and 60% aqueous methanol. The effects of ASE operational parameters (the number of extraction cycles (ECs) and static time (ST) duration) were investigated. The yield of extracted phenols was evaluated spectrophotometrically by determining total phenolic index at 280 nm (TPI). The weight of skins and seeds significantly dropped after 24 h of lyophilisation and continued to decrease, although not significantly, up until the 9th day. The optimal lyophilisation time was estimated to be 3 days and 5 days for skins and seeds, respectively. The phenol extraction yield was significantly affected after changes of ASE conditions. Based on TPI, the optimal ASE conditions were as follows: (i) lyophilised seeds—eight ECs with 10 min ST using aqueous acetone and then four ECs with 20 min ST using aqueous methanol; (ii) lyophilised skins—eight ECs with 1 min ST using aqueous acetone and then one EC with 20 min ST using aqueous methanol.
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11
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Feng J, Nieuwenhuizen N, Atkinson R, Wang W, Zeng J, Zheng H, Tao J. Comparative study of phenolic compounds reveals a positive relationship between astringency and the phenolic composition in table grape varieties. J Food Sci 2023; 88:447-461. [PMID: 36527319 DOI: 10.1111/1750-3841.16413] [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: 03/16/2022] [Revised: 09/28/2022] [Accepted: 11/18/2022] [Indexed: 12/23/2022]
Abstract
Phenolic compounds and their derivatives play a major role in the intensity and characteristics of grape (Vitis vinifera) astringency. The present study investigated the relationship between phenolic composition and astringency of six commercial table grape varieties (two of each white-, red-, and black-skinned). Qualitative and quantitative liquid chromatography-mass spectrometry analysis was used to identify the variety-specific phenolic profiles in the skins and total astringency intensity was assessed and described by a trained sensory panel. Thirty phenolic compounds were identified among the six varieties. Principal component analysis of the phenolic profiles revealed that the intensity of astringency of grape skin was positively correlated with catechin, epicatechin, epicatechin-3-O-gallate, and proanthocyanidin dimers B1, B2, and B3. A further orthogonal partial least-squares discrimination analysis of these compounds showed that catechin was the substance most strongly and positively correlated (R = 0.904) with grape skin astringency. PRACTICAL APPLICATION: This study provided a better understanding of the relationships between phenolic composition and table grape astringency and highlighted a potential metabolic marker that could be used as a predictor for the complex astringency sensory attributes of table grape berries.
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Affiliation(s)
- Jiao Feng
- College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Niels Nieuwenhuizen
- The New Zealand Institute for Plant and Food Research Ltd (PFR), Auckland, New Zealand
| | - Ross Atkinson
- The New Zealand Institute for Plant and Food Research Ltd (PFR), Auckland, New Zealand
| | - Wu Wang
- Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing, China
| | - Jingjue Zeng
- Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
| | - Huan Zheng
- College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Jianmin Tao
- College of Horticulture, Nanjing Agricultural University, Nanjing, China
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12
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Ma J, Feng X, Shan C, Ma Y, Lu Z, Zhang D, Ma C. Quantification and purification of procyanidin B1 from food byproducts. J Food Sci 2022; 87:4905-4916. [DOI: 10.1111/1750-3841.16358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 09/08/2022] [Accepted: 09/23/2022] [Indexed: 10/31/2022]
Affiliation(s)
- Jian‐Nan Ma
- Key Laboratory of Herbage & Endemic Crop Biology, Ministry of Education, School of Life ScienceInner Mongolia University Hohhot China
- Department of Traditional Chinese Medicine Resources and Development, College of PharmacyInner Mongolia Medical University Hohhot China
| | - Xu Feng
- Key Laboratory of Herbage & Endemic Crop Biology, Ministry of Education, School of Life ScienceInner Mongolia University Hohhot China
| | - Cheng‐Bin Shan
- Key Laboratory of Herbage & Endemic Crop Biology, Ministry of Education, School of Life ScienceInner Mongolia University Hohhot China
| | - Yue Ma
- Key Laboratory of Herbage & Endemic Crop Biology, Ministry of Education, School of Life ScienceInner Mongolia University Hohhot China
| | - Zhan‐Yuan Lu
- Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences Hohhot China
| | - De‐Jian Zhang
- Key Laboratory of Herbage & Endemic Crop Biology, Ministry of Education, School of Life ScienceInner Mongolia University Hohhot China
| | - Chao‐Mei Ma
- Key Laboratory of Herbage & Endemic Crop Biology, Ministry of Education, School of Life ScienceInner Mongolia University Hohhot China
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13
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Borges-Vilches J, Aguayo C, Fernández K. The Effect on Hemostasis of Gelatin-Graphene Oxide Aerogels Loaded with Grape Skin Proanthocyanidins: In Vitro and In Vivo Evaluation. Pharmaceutics 2022; 14:pharmaceutics14091772. [PMID: 36145521 PMCID: PMC9501273 DOI: 10.3390/pharmaceutics14091772] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 08/12/2022] [Accepted: 08/19/2022] [Indexed: 11/16/2022] Open
Abstract
Using in vitro and in vivo models, this study investigated the hemostatic potential to control bleeding of both unloaded gelatin-graphene oxide aerogels and the same loaded with proanthocyanidins (PAs) from Vitis vinifera grape skin extract. Our results showed that the physicochemical and mechanical properties of the aerogels were not affected by PA inclusion. In vitro studies showed that PA-loaded aerogels increased the surface charge, blood absorption capacity and cell viability compared to unloaded ones. These results are relevant for hemostasis, since a greater accumulation of blood cells on the aerogel surface favors aerogel–blood cell interactions. Although PAs alone were not able to promote hemostasis through extrinsic and intrinsic pathways, their incorporation into aerogels did not affect the in vitro hemostatic activity of these composites. In vivo studies demonstrated that both aerogels had significantly increased hemostatic performance compared to SpongostanTM and gauze sponge, and no noticeable effects of PA alone on the in vivo hemostatic performance of aerogels were observed; this may have been related to its poor diffusion from the aerogel matrix. Thus, PAs have a positive effect on hemostasis when incorporated into aerogels, although further studies should be conducted to elucidate the role of this extract in the different stages of hemostasis.
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Affiliation(s)
- Jessica Borges-Vilches
- Laboratory of Biomaterials, Department of Chemical Engineering, Faculty of Engineering, Universidad de Concepción, Concepción 4030000, Chile
| | - Claudio Aguayo
- Department of Clinical Biochemistry and Immunology, Faculty of Pharmacy, Universidad de Concepción, Concepción 4030000, Chile
| | - Katherina Fernández
- Laboratory of Biomaterials, Department of Chemical Engineering, Faculty of Engineering, Universidad de Concepción, Concepción 4030000, Chile
- Correspondence:
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14
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Characterization of Berry Skin Phenolic Profiles in Dalmatian Grapevine Varieties. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12157822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
Dalmatian vineyards host many autochthonous varieties. The phenolic profile, defined by the relative proportions of different phenolic compounds, is specific for each grape variety. The aim of this study was to determine and analyze the flavonoid compounds of twenty rare red grape varieties. Nineteen phenolic compounds, represented by anthocyanins, flavanols, and flavonols, were detected and quantified using HPLC in three consecutive vintages. The content of grape skin anthocyanins (10414.06 (Plavac mali crni)-19.58 (Trišnjavac) mg kg−1 d.w. of grape skin), flavonols (1742.08 (Pošip crni)-215.56 (Crljenak viški) mg kg−1 d.w. of grape skin), and flavan-3-ols (448.04 (Pošip crni)-87.88 (Glavinuša) mg kg−1 d.w. of grape skin) showed significant differences in investigated varieties. According to the investigated phenolic compounds, Pošip crni, Ljutun, Zadarka, Dobričić, Plavac mali crni, and Trnjak differed from other investigated varieties. These local varieties can be perceived as an alternative to widespread varieties in Dalmatia. This was shown by one of the first studies on phenolic profiles of (mostly) rare autochthonous varieties.
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15
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Wang Z, Yang J, Ren Y, Yuan C, Wang Z. The effects of the grape varieties and the wine aging periods on the tannin profiles and the astringency perceptions of wines. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01355-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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16
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Padilla-González GF, Grosskopf E, Sadgrove NJ, Simmonds MSJ. Chemical Diversity of Flavan-3-Ols in Grape Seeds: Modulating Factors and Quality Requirements. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11060809. [PMID: 35336690 PMCID: PMC8953305 DOI: 10.3390/plants11060809] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 03/13/2022] [Accepted: 03/15/2022] [Indexed: 05/24/2023]
Abstract
Grape seeds are a rich source of flavan-3-ol monomers, oligomers, and polymers. The diverse profile of compounds includes mainly B-type procyanidins (especially C4→C8 linked molecules) and the key monomers, catechin, and epicatechin that are positively implicated in the 'French Paradox'. Today grape seed nutraceuticals have become a multi-million-dollar industry. This has created incentives to elucidate the variations in chemistry across cultivars, to identify signs of adulteration, and to understand the intrinsic and extrinsic factors controlling the expression of metabolites in the seeds' metabolome. This review provides a critical overview of the existing literature on grape seed chemistry. Although the biosynthetic pathways for polymeric procyanidins in seeds have not yet been explained, abiotic factors have been shown to modulate associated genes. Research of extrinsic factors has demonstrated that the control of procyanidin expression is strongly influenced, in order of importance, by genotype (species first, then variety) and environment, as claimed anecdotally. Unfortunately, research outcomes on the effects of abiotic factors have low certainty, because effects can be specific to genotype or variety, and there is limited control over physical metrics in the field. Thus, to gain a fuller understanding of the effects of abiotic factors and biosynthetic pathways, and realise potential for optimisation, a more fundamental research approach is needed. Nevertheless, the current synthesis offers insight into the selection of species or varieties according to the profile of polyphenols, as well as for optimisation of horticultural practices, with a view to produce products that contain the compounds that support health claims.
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17
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Ferrero-Del-Teso S, Suárez A, Ferreira C, Perenzoni D, Arapitsas P, Mattivi F, Ferreira V, Fernández-Zurbano P, Sáenz-Navajas MP. Modeling grape taste and mouthfeel from chemical composition. Food Chem 2022; 371:131168. [PMID: 34601211 DOI: 10.1016/j.foodchem.2021.131168] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 08/20/2021] [Accepted: 09/15/2021] [Indexed: 02/09/2023]
Abstract
This research aims at predicting sensory properties generated by the phenolic fraction (PF) of grapes from chemical composition. Thirty-one grape extracts of different grape lots were obtained by maceration of grapes in hydroalcoholic solution; afterward they were submitted to solid phase extraction. The recovered PFs were reconstituted in a wine model. Subsequently the wine models, containing the PFs, were sensory (taste, mouthfeel) and chemically characterized. Significant sensory differences among the 31 PFs were identified. Sensory variables were predicted from chemical parameters by PLS-regression. Tannin activity and concentration along with mean degree of polymerization were found to be good predictors of dryness, while the concentration of large polymeric pigments seems to be involved in the "sticky" percept and flavonols in the "bitter" taste. Four fully validated PLS-models predicting sensory properties from chemical variables were obtained. Two out of the three sensory dimensions could be satisfactorily modeled. These results increase knowledge about grape properties and proposes the measurement of chemical variables to infer grape quality.
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Affiliation(s)
- Sara Ferrero-Del-Teso
- Instituto de Ciencias de la Vid y del Vino (ICVV) (Universidad de La Rioja-CSIC-Gobierno de La Rioja), Carretera de Burgos Km. 6, Finca La Grajera, 26007 Logroño, La Rioja, Spain
| | - Alejandro Suárez
- Instituto de Ciencias de la Vid y del Vino (ICVV) (Universidad de La Rioja-CSIC-Gobierno de La Rioja), Carretera de Burgos Km. 6, Finca La Grajera, 26007 Logroño, La Rioja, Spain
| | - Chelo Ferreira
- Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain
| | - Daniele Perenzoni
- Research and Innovation Centre, Food Quality and Nutrition Department, and Technology Transfer Centre, Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all'Adige, Italy
| | - Panagiotis Arapitsas
- Research and Innovation Centre, Food Quality and Nutrition Department, and Technology Transfer Centre, Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all'Adige, Italy
| | - Fulvio Mattivi
- Research and Innovation Centre, Food Quality and Nutrition Department, and Technology Transfer Centre, Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all'Adige, Italy; University of Trento, Department of Cellular, Computational and Integrative Biology, CIBIO, 38122 Trento, Italy
| | - Vicente Ferreira
- Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain
| | - Purificación Fernández-Zurbano
- Instituto de Ciencias de la Vid y del Vino (ICVV) (Universidad de La Rioja-CSIC-Gobierno de La Rioja), Carretera de Burgos Km. 6, Finca La Grajera, 26007 Logroño, La Rioja, Spain
| | - María-Pilar Sáenz-Navajas
- Instituto de Ciencias de la Vid y del Vino (ICVV) (Universidad de La Rioja-CSIC-Gobierno de La Rioja), Carretera de Burgos Km. 6, Finca La Grajera, 26007 Logroño, La Rioja, Spain.
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18
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Brossard N, Gonzalez‐Muñoz B, Pavez C, Ricci A, Wang X, Osorio F, Bordeu E, Paola Parpinello G, Chen J. Astringency sub‐qualities of red wines and the influence of wine–saliva aggregates. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15065] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Natalia Brossard
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal Pontificia Universidad Católica de Chile Santiago 7820436 Chile
| | - Beatriz Gonzalez‐Muñoz
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal Pontificia Universidad Católica de Chile Santiago 7820436 Chile
- Departamento de Genética Molecular y Microbiología Facultad de Ciencias Biológicas Pontificia Universidad Católica de Chile Santiago 8331150 Chile
| | - Carolina Pavez
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal Pontificia Universidad Católica de Chile Santiago 7820436 Chile
| | - Arianna Ricci
- Dipartimento di Scienze degli Alimenti Università di Bologna P.za Goidanich 60 Cesena I‐47023 Italy
| | - Xinmiao Wang
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou 310018 China
| | - Fernando Osorio
- Department of Food Science and Technology Universidad de Santiago de Chile Santiago 9170022 Chile
| | - Edmundo Bordeu
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal Pontificia Universidad Católica de Chile Santiago 7820436 Chile
| | | | - Jianshe Chen
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou 310018 China
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19
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An Q, Gong X, Le L, Zhu D, Xiang D, Geng F, Zhu H, Peng L, Zou L, Zhao G, Wan Y. Prospects for Proanthocyanidins from Grape Seed: Extraction Technologies and Diverse Bioactivity. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1906699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Qi An
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R, China
- School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R, China
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Chinese Academy Of Agricultural Sciences, Beijing, Peoples R, China
| | - Xuxiao Gong
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R, China
- School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R, China
| | - Liqing Le
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R, China
- School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R, China
| | - Dazhou Zhu
- School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R, China
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Chinese Academy Of Agricultural Sciences, Beijing, Peoples R, China
| | - Dabing Xiang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R, China
- School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R, China
- School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R, China
| | - Hong Zhu
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Chinese Academy Of Agricultural Sciences, Beijing, Peoples R, China
| | - Lianxin Peng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R, China
- School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R, China
- School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R, China
| | - Gang Zhao
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R, China
- School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R, China
| | - Yan Wan
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Peoples R, China
- School of Food and Biological Engineering, Chengdu University, Chengdu, Peoples R, China
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20
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Saad A, Bousquet J, Fernandez-Castro N, Loquet A, Géan J. New Insights into Wine Taste: Impact of Dietary Lipids on Sensory Perceptions of Grape Tannins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:3165-3174. [PMID: 33655748 DOI: 10.1021/acs.jafc.0c06589] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Wine is very often consumed with a meal. However, although it is well known to tasters that the taste of wine changes in the presence of food, the influence of dietary lipids on wine astringency and bitterness caused by grape tannins is not well established from a molecular point of view. In this context, we investigated wine tannin-lipid interactions by combining biophysical techniques to sensory analysis. Nuclear magnetic resonance and optical and electron microscopy showed an interaction between catechin, a majority component of grape tannins, and lipid droplets from a phospholipid-stabilized oil-in-water emulsion, characterized by (a) an increase in the droplet size in the presence of catechin, (b) slowing of their size growth over time, and (c) an increase in lipid dynamics in the droplet interfacial layer. Those results were strengthened by sensory analysis, which demonstrated that dietary oils decrease the perception of astringency of grape tannin solutions. Our results highlight that dietary lipids are crucial molecular agents impacting our sensory perception during wine consumption.
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Affiliation(s)
- Ahmad Saad
- Univ. Bordeaux, CNRS, CBMN UMR 5348, IECB, F-33600 Pessac, France
| | - Julien Bousquet
- Univ. Bordeaux, IUT Génie Biologique, F-24000 Périgueux, France
| | | | - Antoine Loquet
- Univ. Bordeaux, CNRS, CBMN UMR 5348, IECB, F-33600 Pessac, France
| | - Julie Géan
- Univ. Bordeaux, CNRS, CBMN UMR 5348, IECB, F-33600 Pessac, France
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21
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Polyphenolic Characterization of Merlot, Tannat and Syrah Skin Extracts at Different Degrees of Maturity and Anti-Inflammatory Potential in RAW 264.7 Cells. Foods 2021; 10:foods10030541. [PMID: 33807735 PMCID: PMC7998996 DOI: 10.3390/foods10030541] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 02/26/2021] [Accepted: 02/28/2021] [Indexed: 11/17/2022] Open
Abstract
(1) Background: Both sensory quality and healthy attributes of Vitis vinifera grapes used for winemaking are closely related with the polyphenolic composition of their skins. (2) Methods: In this study, the polyphenolic characterization (flavan-3-ols, procyanidins, flavonols, stilbenes, anthocyanins) was investigated by ultra performance liquid chromatography coupled to a triple quadrupole mass spectrometer (UPLC-QqQ-MS). Skins from Vitis vinifera Merlot, Tannat, and Syrah red grape varieties cultivated in the south of France at different stages of ripening in 2018 were used. The anti-inflammatory and the antioxidant potential of the extracts were evaluated by the measure of nitric oxide (NO) and the intracellular reactive oxygen species production (ROS) in lipopolysaccharide (LPS)-stimulated macrophages. (3) Results: 41 polyphenols were quantified in all samples. Generally, the flavan-3-ol and procyanidin content decreased during ripening whereas the anthocyanins and stilbenes increased. In addition, as a novelty of this work, a wide identification and characterization of monomeric and oligomeric stilbenes was assessed by using authentic standards isolated in our laboratory, some of them (parthenocissin A and miyabenol C) reported for the first time in Merlot, Tannat and Syrah cultivars. The before-veraison skin extracts of all studied varieties, exhibited higher NO and ROS productions inhibition (>50%) proving both antioxidant and anti-inflammatory properties.
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22
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Wang J, Zhang R, Jiang J, Duan W, Fan P, Li S, Wang L. Flavan-3-ols in Vitis seeds: Their extraction and analysis by HPLC-ESI-MS/MS. Food Res Int 2021; 139:109911. [PMID: 33509478 DOI: 10.1016/j.foodres.2020.109911] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 11/05/2020] [Accepted: 11/13/2020] [Indexed: 11/30/2022]
Abstract
An orthogonal L1643 × 22 test design was applied to select the optimum conditions for extracting flavan-3-ols in grape seeds. Highest yield of flavan-3-ols was achieved with 80% methanol, a ratio [1:30 (g/mL)] of sample-to-solvent, sonication for 20 min, and extraction at 25 °C for 12 h in darkness. The optimized analytical method for HPLC separation was a multistep gradient elution using 1% formic acid (A) and acetonitrile containing 1% formic acid (B), at a flow rate of 0.6 mL/min in 36 min. Moreover, fourteen flavan-3-ols were separated and identified using HPLC-ESI-MS/MS, including four monomers ((+)-catechin, (-)-epicatechin, epigallocatechin gallate and epicatechin gallate) and ten oligomers (three dimers, four trimers, two tetramers and one pentamer). The optimized method was used to determine flavan-3-ols content and compositions among ten representative cultivars. The new wine grape - Beihong, had higher flavan-3-ols content and polymerization than classic wine grapes - Cabernet Sauvignon, Merlot, Semillon and Riesling.
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Affiliation(s)
- Junfang Wang
- Beijing Key Laboratory of Grape Science and Enology and Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, PR China; Key Laboratory of Agro-Products Processing Technology of Shandong / Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture / Institute of Agro-food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, PR China
| | - Rui Zhang
- Beijing Key Laboratory of Grape Science and Enology and Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, PR China
| | - Jinzhu Jiang
- Beijing Key Laboratory of Grape Science and Enology and Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, PR China
| | - Wei Duan
- Beijing Key Laboratory of Grape Science and Enology and Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, PR China
| | - Peige Fan
- Beijing Key Laboratory of Grape Science and Enology and Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, PR China
| | - Shaohua Li
- Beijing Key Laboratory of Grape Science and Enology and Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, PR China
| | - Lijun Wang
- Beijing Key Laboratory of Grape Science and Enology and Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, PR China.
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23
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Amakura Y, Yoshimura M, Sugimoto N, Akiyama H. Characterization of Components in Natural Products for the Evaluation of Existing Food Additives in Japan. Chem Pharm Bull (Tokyo) 2021; 69:11-17. [PMID: 33390513 DOI: 10.1248/cpb.c20-00286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
In Japan, existing food additives are those included in the List of Existing Food Additives specified in the Supplementary Provisions to the Law Concerning Amendments to the Food Sanitation Law and Nutrition Improvement Law. Most of the currently available food additives are natural extracts containing various ingredients. However, the characteristic and active components of existing food additives are not always properly defined due to poor characterization of the constituents of the respective raw materials. For that reason, the characteristic components of existing food additives from natural extracts have been evaluated using various methods and reported. Here we review examples of our research on the characterization of marker constituents of existing food additives from natural products.
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Affiliation(s)
- Yoshiaki Amakura
- Department of Pharmacognosy, College of Pharmaceutical Sciences, Matsuyama University
| | - Morio Yoshimura
- Department of Pharmacognosy, College of Pharmaceutical Sciences, Matsuyama University
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24
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Šikuten I, Štambuk P, Andabaka Ž, Tomaz I, Marković Z, Stupić D, Maletić E, Kontić JK, Preiner D. Grapevine as a Rich Source of Polyphenolic Compounds. Molecules 2020; 25:E5604. [PMID: 33260583 PMCID: PMC7731206 DOI: 10.3390/molecules25235604] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 11/21/2020] [Accepted: 11/25/2020] [Indexed: 12/26/2022] Open
Abstract
Grapes are rich in primary and secondary metabolites. Among the secondary metabolites, polyphenolic compounds are the most abundant in grape berries. Besides their important impacts on grape and wine quality, this class of compounds has beneficial effects on human health. Due to their antioxidant activity, polyphenols and phenolic acids can act as anti-inflammatory and anticancerogenic agents, and can modulate the immune system. In grape berries, polyphenols and phenolic acids can be located in the pericarp and seeds, but distribution differs considerably among these tissues. Although some classes of polyphenols and phenolic acids are under strict genetic control, the final content is highly influenced by environmental factors, such as climate, soil, vineyard, and management. This review aims to present the main classes of polyphenolic compounds and phenolic acids in different berry tissues and grape varieties and special emphasis on their beneficial effect on human health.
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Affiliation(s)
- Iva Šikuten
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia; (I.Š.); (P.Š.); (Ž.A.); (Z.M.); (D.S.); (E.M.); (J.K.K.); (D.P.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
| | - Petra Štambuk
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia; (I.Š.); (P.Š.); (Ž.A.); (Z.M.); (D.S.); (E.M.); (J.K.K.); (D.P.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
| | - Željko Andabaka
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia; (I.Š.); (P.Š.); (Ž.A.); (Z.M.); (D.S.); (E.M.); (J.K.K.); (D.P.)
| | - Ivana Tomaz
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia; (I.Š.); (P.Š.); (Ž.A.); (Z.M.); (D.S.); (E.M.); (J.K.K.); (D.P.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
| | - Zvjezdana Marković
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia; (I.Š.); (P.Š.); (Ž.A.); (Z.M.); (D.S.); (E.M.); (J.K.K.); (D.P.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
| | - Domagoj Stupić
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia; (I.Š.); (P.Š.); (Ž.A.); (Z.M.); (D.S.); (E.M.); (J.K.K.); (D.P.)
| | - Edi Maletić
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia; (I.Š.); (P.Š.); (Ž.A.); (Z.M.); (D.S.); (E.M.); (J.K.K.); (D.P.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
| | - Jasminka Karoglan Kontić
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia; (I.Š.); (P.Š.); (Ž.A.); (Z.M.); (D.S.); (E.M.); (J.K.K.); (D.P.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
| | - Darko Preiner
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia; (I.Š.); (P.Š.); (Ž.A.); (Z.M.); (D.S.); (E.M.); (J.K.K.); (D.P.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
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Use of alimentary film for selective sorption of haloanisoles from contaminated red wine. Food Chem 2020; 350:128364. [PMID: 33461824 DOI: 10.1016/j.foodchem.2020.128364] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 10/08/2020] [Accepted: 10/08/2020] [Indexed: 11/30/2022]
Abstract
Haloanisoles (HAs) are known to compromise wine quality because of their mouldy off-flavours. Up to now no treatment exists to eliminate the presence of these unpleasant volatiles in wine. This research aimed i) to assess the alimentary plastic film efficacy to remove or lessen HAs content in polluted wines; and ii) to evaluate its impact on wine quality. The film-treatment reduced significantly (p < 0,05) the 2,4,6-trichloroanisole (TCA) content of initial wine. This decrease became more noticeable as the contact time film-wine increased. Chromatic characteristics, phenolic and proanthocyanidin contents, and woody aroma profile did not change because of the film-treatment. A significant sorption of certain esters was observed, but as HAs were removed under detection thresholds, fruity perception of wines was improved. Globally, the alimentary plastic film was able to improve the organoleptic quality of wines contaminated with HAs, by reducing the cork taint and enhancing their overall fruity aroma.
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Torres N, Martínez-Lüscher J, Porte E, Yu R, Kaan Kurtural S. Impacts of leaf removal and shoot thinning on cumulative daily light intensity and thermal time and their cascading effects of grapevine (Vitis vinifera L.) berry and wine chemistry in warm climates. Food Chem 2020; 343:128447. [PMID: 33131953 DOI: 10.1016/j.foodchem.2020.128447] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 10/15/2020] [Accepted: 10/18/2020] [Indexed: 12/19/2022]
Abstract
Leaf removal (LR), shoot thinning (ST) and their combination (LRST) are known to increase berry solar exposure affecting berry composition and consequently improving wine quality and antioxidant properties. We hypothesized that LR, ST or their combination (LRST) would affect flavonoid content during berry ripening by means of changes of the berry microclimate (light and temperature) as well as wine composition, quality, and antioxidant properties. Thermal time and sum of light intensity thresholds were different to achieve the maximum berry anthocyanin and flavonol contents. ST mostly affected wine characteristics by increasing alcoholic content, acidity, hue and phenolic substances. Wine antioxidant capacity decreased in ST wines likely by decreases in catechin and quercetin contents. ST and LRST increased proanthocyanidin polymerization and decreased monomeric flavan-3-ols, which may reduce wine bitterness and enhance astringency. Therefore, the management of canopy should take into account the warming trends in viticulture regions, rather than being applied preemptively.
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Affiliation(s)
- Nazareth Torres
- Department of Viticulture and Enology, University of California Davis 1 Shields Avenue Davis, CA 95616, USA
| | - Johann Martínez-Lüscher
- Department of Viticulture and Enology, University of California Davis 1 Shields Avenue Davis, CA 95616, USA
| | - Etienne Porte
- Department of Viticulture and Enology, University of California Davis 1 Shields Avenue Davis, CA 95616, USA
| | - Runze Yu
- Department of Viticulture and Enology, University of California Davis 1 Shields Avenue Davis, CA 95616, USA
| | - S Kaan Kurtural
- Department of Viticulture and Enology, University of California Davis 1 Shields Avenue Davis, CA 95616, USA.
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Discrimination of five Greek red grape varieties according to the anthocyanin and proanthocyanidin profiles of their skins and seeds. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103547] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Wei X, Ju Y, Ma T, Zhang J, Fang Y, Sun X. New perspectives on the biosynthesis, transportation, astringency perception and detection methods of grape proanthocyanidins. Crit Rev Food Sci Nutr 2020; 61:2372-2398. [PMID: 32551848 DOI: 10.1080/10408398.2020.1777527] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Proanthocyanidins (PAs) are important secondary metabolites crucial for the quality of grape berry and wine. Despite important advances in our understanding of the structural and regulatory genes involved in the PAs biosynthesis pathway, our knowledge about the details of biosynthetic and regulatory networks, especially the mechanism of polymerization and transportation remains limited. We provided an overview of the latest discoveries related to the mechanisms of grape PAs structure, astringency properties, detection methods, biosynthesis and transportation. We also summarized the environmental influencing factors of PAs synthesis in grape. Future trends were discussed.
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Affiliation(s)
- Xiaofeng Wei
- College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
| | - Yanlun Ju
- College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
| | - Tingting Ma
- College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
| | | | - Yulin Fang
- College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
| | - Xiangyu Sun
- College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
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Zhang Q, Chen T, Wang X, Zhao P, Lei X, Liu P, Yuan H, Guo Y. Influence of simulated grape crushing process on phenolic compounds extraction, astringency and color of Cabernet Sauvignon model wine. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109514] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Objective measures of grape quality: From Cabernet Sauvignon grape composition to wine sensory characteristics. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109105] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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Lisjak K, Lelova Z, Žigon U, Bolta ŠV, Teissedre P, Vanzo A. Effect of extraction time on content, composition and sensory perception of proanthocyanidins in wine-like medium and during industrial fermentation of Cabernet Sauvignon. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1887-1896. [PMID: 31821559 PMCID: PMC7079243 DOI: 10.1002/jsfa.10189] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Revised: 11/12/2019] [Accepted: 12/06/2019] [Indexed: 06/08/2023]
Abstract
BACKGROUND The research objectives focused on the extraction of grape tannins during extended maceration. Skins and seeds were extracted separately in a wine-like medium. In parallel, the same grapes were fermented in industrial tanks. The content and structural characteristics of extractable proanthocyanidins (PAs) were determined spectrophotometrically and using UHPLC-DAD-MS/MS, respectively. Skin, seed extracts and fermented wines were characterized in chemical and sensorial terms after different extraction durations. RESULTS The extraction of high molecular-weight PAs (HMWPs) from seeds increased for up to 20 days, whereas low molecular-weight PAs (LMWPs) reached a plateau earlier. The extraction of HMWPs and LMWPs from skins reached a maximum at the first sampling. Sensory evaluation confirmed greater astringency and bitterness of seed extracts with increasing time. Neither seed nor skin extracts differed statistically in terms of the mean degree of polymerization (mDP) and percentage of galloylation (%G) on different extraction days (except for seeds at the first sampling). During industrial maceration, HMWPs and LMWPs increased up to 12.7% alcohol (9 days of maceration); thereafter, the increase was not significant, whereas the mDP, %G and percentage of prodelphinidins did not significantly change after 11.4% alcohol. There were positive correlations with the wine astringency and PA content. CONCLUSION Looking at both simulated and industrial maceration, it can be concluded that, with a longer maceration time, the increase in HMWP content was more evident than PA structural changes. The increasing content of tannins from seeds played an important role in the greater astringency and bitterness of Cabernet Sauvignon macerated at length. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Klemen Lisjak
- Department of Fruit Growing, Viticulture and Oenology and Central LaboratoryAgricultural Institute of SloveniaLjubljanaSlovenia
| | | | | | - Špela Velikonja Bolta
- Department of Fruit Growing, Viticulture and Oenology and Central LaboratoryAgricultural Institute of SloveniaLjubljanaSlovenia
| | | | - Andreja Vanzo
- Department of Fruit Growing, Viticulture and Oenology and Central LaboratoryAgricultural Institute of SloveniaLjubljanaSlovenia
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Raitanen JE, Järvenpää E, Korpinen R, Mäkinen S, Hellström J, Kilpeläinen P, Liimatainen J, Ora A, Tupasela T, Jyske T. Tannins of Conifer Bark as Nordic Piquancy-Sustainable Preservative and Aroma? Molecules 2020; 25:E567. [PMID: 32012956 PMCID: PMC7036811 DOI: 10.3390/molecules25030567] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 01/24/2020] [Accepted: 01/27/2020] [Indexed: 01/03/2023] Open
Abstract
Bark of Norway spruce and Scots pine trees contain large amounts of condensed tannins. Tannins extracted with hot water could be used in different applications as they possess antioxidative and antimicrobial activities. The use of bark tannins as e.g., food preservatives calls for increases in our knowledge of their antioxidative activities when applied in foodstuffs. To assess the ability of bark tannins to prevent lipid oxidation, hot water extracts were evaluated in a liposome model. Isolated tannins were also applied in dry-cured, salty meat snacks either as liquid extracts or in dry-powder form. Consumer acceptance of the snacks was tested by a sensory evaluation panel where outlook, odor, taste, and structure of the snacks were evaluated and compared to a commercial product without tannin ingredients. Our results show that conifer bark tannin-rich extracts have high capacity to prevent lipid oxidation in the liposome model. The efficacies of pine and spruce bark extracts were ten to hundred folds higher, respectively, than those of phenolic berry extracts. The bark extracts did not significantly influence the odor or taste of the meat snacks. The findings indicate that bark extracts may be used as sustainable food ingredients. However, more research is needed to verify their safety.
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Affiliation(s)
- Jan-Erik Raitanen
- Natural Resources Institute Finland (Luke), Tietotie 2, FI-02150 Espoo, Finland; (J.-E.R.); (R.K.); (P.K.); (J.L.); (A.O.)
- Department of Chemistry, University of Helsinki, PO Box 55, FI-00014 Helsinki, Finland
| | - Eila Järvenpää
- Natural Resources Institute Finland (Luke), Myllytie 1, FI-31600 Jokioinen, Finland; (E.J.); (S.M.); (J.H.); (T.T.)
| | - Risto Korpinen
- Natural Resources Institute Finland (Luke), Tietotie 2, FI-02150 Espoo, Finland; (J.-E.R.); (R.K.); (P.K.); (J.L.); (A.O.)
| | - Sari Mäkinen
- Natural Resources Institute Finland (Luke), Myllytie 1, FI-31600 Jokioinen, Finland; (E.J.); (S.M.); (J.H.); (T.T.)
| | - Jarkko Hellström
- Natural Resources Institute Finland (Luke), Myllytie 1, FI-31600 Jokioinen, Finland; (E.J.); (S.M.); (J.H.); (T.T.)
| | - Petri Kilpeläinen
- Natural Resources Institute Finland (Luke), Tietotie 2, FI-02150 Espoo, Finland; (J.-E.R.); (R.K.); (P.K.); (J.L.); (A.O.)
| | - Jaana Liimatainen
- Natural Resources Institute Finland (Luke), Tietotie 2, FI-02150 Espoo, Finland; (J.-E.R.); (R.K.); (P.K.); (J.L.); (A.O.)
| | - Ari Ora
- Natural Resources Institute Finland (Luke), Tietotie 2, FI-02150 Espoo, Finland; (J.-E.R.); (R.K.); (P.K.); (J.L.); (A.O.)
| | - Tuomo Tupasela
- Natural Resources Institute Finland (Luke), Myllytie 1, FI-31600 Jokioinen, Finland; (E.J.); (S.M.); (J.H.); (T.T.)
| | - Tuula Jyske
- Natural Resources Institute Finland (Luke), Tietotie 2, FI-02150 Espoo, Finland; (J.-E.R.); (R.K.); (P.K.); (J.L.); (A.O.)
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Mainly Dimers and Trimers of Chinese Bayberry Leaves Proanthocyanidins (BLPs) are Utilized by Gut Microbiota: In Vitro Digestion and Fermentation Coupled with Caco-2 Transportation. Molecules 2020; 25:molecules25010184. [PMID: 31906397 PMCID: PMC6982776 DOI: 10.3390/molecules25010184] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2019] [Revised: 12/19/2019] [Accepted: 12/26/2019] [Indexed: 11/16/2022] Open
Abstract
Chinese bayberry leaf proanthocyanidins (BLPs) are Epigallocatechin gallate (EGCG) oligomers or polymers, which have a lot of health-promoting activity. The activity is closely related to their behavior during in vitro digestion, which remains unknown and hinders further investigations. To clarify the changes of BLPs during gastrointestinal digestion, further research is required. For in vitro digestion, including gastric-intestinal digestion, colon fermentation was applied. Caco-2 monolayer transportation was also applied to investigate the behavior of different BLPs with different degrees of polymerization. The trimers and the tetramers were significantly decreased during in vitro gastric-intestinal digestion resulting in a significant increase in the content of dimers. The dimers and trimers were the main compounds utilized by gut microbiota and they were assumed not to degrade through cleavage of the inflavan bond. The monomers and dimers were able to transport through the Caco-2 monolayer at a rate of 10.45% and 6.4%, respectively.
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Blancquaert EH, Oberholster A, Ricardo-da-Silva JM, Deloire AJ. Grape Flavonoid Evolution and Composition Under Altered Light and Temperature Conditions in Cabernet Sauvignon (Vitis vinifera L.). FRONTIERS IN PLANT SCIENCE 2019; 10:1062. [PMID: 31798597 PMCID: PMC6874162 DOI: 10.3389/fpls.2019.01062] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2018] [Accepted: 08/06/2019] [Indexed: 05/18/2023]
Abstract
The evolution of flavonoids under altered temperature and light conditions in the fruit zone was followed in Cabernet Sauvignon (Vitis vinifera L.) grapes during ripening. The study was conducted over two consecutive seasons in 2010/2011 and 2011/2012 comprising two main treatments in which the light quantity was manipulated in the bunch zone: (1) standard (STD) with no lateral shoot or leaf removal and (2) leaf removal west (LRW) treatment with leaf removal on the western side of the bunch zone. Furthermore, the light quality was altered by installing ultraviolet B-suppression sheets within the bunch zone in both seasons. Tannin evolution was dependent on the prevailing light quality/quantity and temperatures during berry development in a particular season. Grape seed tannin accumulation coincided with seed development and commenced at the early stages of berry development. Seed proanthocyanidin composition was not influenced by the treatments. The largest impact on proanthocyanidin accumulation and structure in the skin was due to seasonal variations highlighting the complex interaction between light quality and/or quantity across the two growing seasons and eventually the complex interaction with temperature. Flavonol accumulation was significantly influenced by the light quality, which is known to be the main abiotic driver of flavonol biosynthesis regulation. Anthocyanin concentration and content were largely dependent on the temperature and light quality in a particular season. Anthocyanin composition was altered by the season rather than the treatment.
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Affiliation(s)
- Erna H. Blancquaert
- Department of Viticulture and Oenology, Stellenbosch University, Matieland, South Africa
| | - Anita Oberholster
- Department of Viticulture and Enology, University of California, Davis, Davis, CA, United States
| | - Jorge M. Ricardo-da-Silva
- LEAF-Linking Landscape, Environment, Agriculture and Food - Instituto Superior de Agronomia, Universidade de Lisboa, Lisboa,Portugal
| | - Alain J. Deloire
- SupAgro, Department of Biology and Ecology, Montpellier University, Montpellier, France
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Tao W, Zhang Y, Shen X, Cao Y, Shi J, Ye X, Chen S. Rethinking the Mechanism of the Health Benefits of Proanthocyanidins: Absorption, Metabolism, and Interaction with Gut Microbiota. Compr Rev Food Sci Food Saf 2019; 18:971-985. [PMID: 33336996 DOI: 10.1111/1541-4337.12444] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2018] [Revised: 02/21/2019] [Accepted: 03/11/2019] [Indexed: 12/11/2022]
Abstract
Proanthocyanidins, as the oligomers or polymers of flavan-3-ol, are widely discovered in plants such as fruits, vegetables, cereals, nuts, and leaves, presenting a major part of dietary polyphenols. Although proanthocyanidins exert several types of bioactivities, such as antioxidant, antimicrobial, cardioprotective, and neuroprotective activity, their exact mechanisms remain unclear. Due to the complexity of the structure of proanthocyanidins, such as their various monomers, different linkages and isomers, investigation of their bioavailability and metabolism is limited, which further hinders the explanation of their bioactivities. Since the large molecular weight and degree of polymerization limit the bioavailability of proanthocyanidins, the major effective site of proanthocyanidins is proposed to be in the gut. Many studies have revealed the effects of proanthocyanidins from different sources on changing the composition of gut microbiota based on in vitro and in vivo models and the bioactivities of their metabolites. However, the metabolic routes of proanthocyanidins by gut microbiota and their mutual interactions are still sparse. Thus, this review summarizes the chemistry, absorption, and metabolic pathways of proanthocyanidins ranging from monomers to polymers, as well as the mutual interactions between proanthocyanidins and gut microbiota, in order to better understand how proanthocyanidins exert their health-promoting functions.
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Affiliation(s)
- Wenyang Tao
- Dept. of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Inst. of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang Univ., Hangzhou, 310058, China
| | - Yu Zhang
- Dept. of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Inst. of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang Univ., Hangzhou, 310058, China
| | - Xuemin Shen
- Dept. of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Inst. of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang Univ., Hangzhou, 310058, China
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business Univ. (BTBU), Beijing, 100048, China
| | - John Shi
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, ON, N1G 5C9, Canada
| | - Xingqian Ye
- Dept. of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Inst. of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang Univ., Hangzhou, 310058, China
| | - Shiguo Chen
- Dept. of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Inst. of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang Univ., Hangzhou, 310058, China
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Ćurko N, Kelšin K, Dragović-Uzelac V, Valinger D, Tomašević M, Kovačević Ganić K. Microwave-Assisted Extraction of Different Groups of Phenolic Compounds from Grape Skin Pomaces: Modeling and Optimization. POL J FOOD NUTR SCI 2019. [DOI: 10.31883/pjfns/109423] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023] Open
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Gutiérrez-Gamboa G, Gómez-Plaza E, Bautista-Ortín AB, Garde-Cerdán T, Moreno-Simunovic Y, Martínez-Gil AM. Rootstock effects on grape anthocyanins, skin and seed proanthocyanidins and wine color and phenolic compounds from Vitis vinifera L. Merlot grapevines. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2846-2854. [PMID: 30447086 DOI: 10.1002/jsfa.9496] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2018] [Revised: 10/15/2018] [Accepted: 11/13/2018] [Indexed: 05/10/2023]
Abstract
BACKGROUND Rootstocks affect vegetative and reproductive parameters of the scion. However, limited knowledge exists on the effects of the adoption of a specific rootstock on grape and wine phenolic composition, which contribute to certain sensory attributes such as color, body and astringency of wine. These compounds are mainly affected by the variety, viticultural management and rootstock. The aim of this work was to study the influence of eight rootstocks on grape anthocyanin content, skin and seed proanthocyanidins and wine chromatic characteristics obtained from Merlot vines. RESULTS Grapevines grafted onto SO4 rootstock, in general, presented a higher concentration of total proanthocyanidins in skins and seeds compared to the rest of the rootstocks, whereas grapevines grafted onto Gravesac presented a lower concentration of proanthocyanidins in skins and seeds. These differences were found in the wines developed from grapevines grafted onto SO4. Wines from grapevines grafted onto SO4, 140 Ruggeri, Gravesac and 4453 M rootstocks presented, in general, better chromatic characteristics and a higher anthocyanin and tannin content than the rest of the samples. CONCLUSION This work gives additional information concerning the influence of rootstock on grape and wine phenolic composition. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Gastón Gutiérrez-Gamboa
- Centro Tecnológico de la Vid y el Vino, Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile
| | - Encarna Gómez-Plaza
- Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, Murcia, Spain
| | - Ana B Bautista-Ortín
- Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, Murcia, Spain
| | - Teresa Garde-Cerdán
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino, (CSIC, Gobierno de La Rioja Universidad de La Rioja), Logroño, Spain
| | - Yerko Moreno-Simunovic
- Centro Tecnológico de la Vid y el Vino, Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile
| | - Ana M Martínez-Gil
- Química analítica, Grupo UVaMOX, E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Palencia, Spain
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Chemical and sensorial investigation of in-mouth sensory properties of grape anthocyanins. Sci Rep 2018; 8:17098. [PMID: 30459417 PMCID: PMC6243997 DOI: 10.1038/s41598-018-35355-x] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2018] [Accepted: 11/05/2018] [Indexed: 01/12/2023] Open
Abstract
Anthocyanins are water-soluble pigments found in the cell vacuoles of fruits and flowers, performing several roles from insects attraction to stress protection. Their antioxidant activity contributes to human health, and consuming plant-derived products provides their higher source in the diet. Although their colour and nutritional features, their contribution to sensory properties of foods has not been widely investigated. In wine, preferences are connected with sensory attributes of colour, aroma, taste, and mouthfeel. In this study, grape anthocyanin extracts (TAE) were fractionated using centrifugal partition chromatography (CPC) and preparative HPLC in three fractions, i.e glucoside (GF), acetylated (AF) and cinnamoylated (CF) anthocyanins. Sensory properties were investigated by chemical analysis, as reactivity towards bovin serum albumin (BSA) and salivary proteins, and in tasting sessions to assess anthocyanins best estimated thresholds (BET) in wine-like solution. Anthocyanins reacted with both BSA and salivary proteins, but to different extents, because higher interaction between salivary proteins and anthocyanins were found. Cinnamoylated anthocyanins are the most reactive to salivary proteins. Tasting sessions suggested an involvement of anthocyanins as in-mouth contributors in wine, since their BETs were 255, 297, 68, and 58 mg/L for TAE, GF, AF, and CF, respectively, and the descriptors reported were astringency and bitterness.
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Longo E, Merkyte V, Rossetti F, Teissedre PL, Jourdes M, Boselli E. Relative abundances of novel cyclic prodelphinidins in wine depending on the grape variety. JOURNAL OF MASS SPECTROMETRY : JMS 2018; 53:1116-1125. [PMID: 30107063 DOI: 10.1002/jms.4280] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/03/2018] [Revised: 07/30/2018] [Accepted: 08/03/2018] [Indexed: 05/11/2023]
Abstract
The identification of cyclic B-type procyanidins in grape and wine was recently disclosed. Some of these were also found in berries of totally different vegetal species (eg, Vaccinium sp.). However, presence of a wider class of these cyclic condensed tannin compounds with variably substituted monomers has never been addressed so far. Here, an extended list of oligomeric cyclic proanthocyanidins (PAC) bearing variable substitution patterns on the main flavan-3-ol unit has been searched in wines. Nearly 7600 theoretical structures were calculated and searched in red and white wine samples made from different grape varieties. Moreover, a hydrogen/deuterium exchange approach (already applied to a cyclic tetrameric procyanidin) coupled to high-resolution mass spectrometry was applied to confirm their cyclic B-type structure rather than a non cyclic A-type structure, otherwise isomeric and undistinguishable by LC-MS alone. The main group of novel cyclic PAC observed is shown to contain (epi)gallocatechin beside (epi)catechin as the constituent monomers.
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Affiliation(s)
- Edoardo Longo
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, Bozen-Bolzano, 39100, Bozen-Bolzano, Italy
| | - Vakare Merkyte
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, Bozen-Bolzano, 39100, Bozen-Bolzano, Italy
| | - Fabrizio Rossetti
- Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 10, 60131, Ancona, Italy
| | - Pierre-Louis Teissedre
- Unité de recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, University of Bordeaux, 210 Chemin de Leysotte, 33882, Villenave d'Ornon cedex, France
| | - Michael Jourdes
- Unité de recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, University of Bordeaux, 210 Chemin de Leysotte, 33882, Villenave d'Ornon cedex, France
| | - Emanuele Boselli
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, Bozen-Bolzano, 39100, Bozen-Bolzano, Italy
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40
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Breniaux M, Dutilh L, Petrel M, Gontier E, Campbell-Sills H, Deleris-Bou M, Krieger S, Teissedre PL, Jourdes M, Reguant C, Lucas P. Adaptation of two groups of Oenococcus oeni strains to red and white wines: the role of acidity and phenolic compounds. J Appl Microbiol 2018; 125:1117-1127. [PMID: 29904988 DOI: 10.1111/jam.13946] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2017] [Revised: 04/17/2018] [Accepted: 06/01/2018] [Indexed: 11/28/2022]
Abstract
AIMS Oenococcus oeni is the lactic acid bacteria species which is the most adapted to wine. Recently, two groups of strains that form two genetic lineages were described in red and white Burgundy wines. The aim of this study was to analyse the phenotypes of these strains in order to determine how they have adapted specifically to either red or white wine. METHODS AND RESULTS Four strains from each group were tested in grape must and in wines to evaluate their tolerance to pH and to phenolic compound content. White wine strains proved to be the most tolerant to low pH, both in grape must and in wine, whereas they were inhibited by the presence of grape tannins in wine. Red wine strains were more sensitive to acidity, but very resistant to phenolic compounds. CONCLUSIONS The results suggest that pH and phenolic compounds drive strain selection at several stages of wine production. SIGNIFICANCE AND IMPACT OF THE STUDY Although it is well known that O. oeni is well adapted to wine, this study shows that strains of some genetic lineages within this species have evolved to adapt better than others to specific types of wines.
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Affiliation(s)
- M Breniaux
- Unité de recherche Œnologie, Univ. Bordeaux, Villenave d'Ornon Cedex, France
| | - L Dutilh
- Unité de recherche Œnologie, Univ. Bordeaux, Villenave d'Ornon Cedex, France
| | - M Petrel
- Univ. Bordeaux, Bordeaux Imaging Center, Bordeaux, France
| | - E Gontier
- Univ. Bordeaux, Bordeaux Imaging Center, Bordeaux, France
| | - H Campbell-Sills
- Unité de recherche Œnologie, Univ. Bordeaux, Villenave d'Ornon Cedex, France.,LALLEMAND SAS, Blagnac, France
| | | | | | - P-L Teissedre
- Unité de recherche Œnologie, Univ. Bordeaux, Villenave d'Ornon Cedex, France
| | - M Jourdes
- Unité de recherche Œnologie, Univ. Bordeaux, Villenave d'Ornon Cedex, France
| | - C Reguant
- Department of Biochemistry and Biotechnology, University Rovira i Virgili, Tarragona, Catalonia, Spain
| | - P Lucas
- Unité de recherche Œnologie, Univ. Bordeaux, Villenave d'Ornon Cedex, France
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41
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Río Segade S, Paissoni MA, Giacosa S, Bautista-Ortín AB, Gómez-Plaza E, Gerbi V, Rolle L. Winegrapes dehydration under ozone-enriched atmosphere: Influence on berry skin phenols release, cell wall composition and mechanical properties. Food Chem 2018; 271:673-684. [PMID: 30236730 DOI: 10.1016/j.foodchem.2018.07.218] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2017] [Revised: 07/20/2018] [Accepted: 07/30/2018] [Indexed: 01/08/2023]
Abstract
Gaseous ozone has been recently proposed as sanitizing agent to control mycobiota on grapes. The aim of this work was to evaluate the impact of ozone treatment during winegrapes dehydration (10 and 20% weight loss) on the content of phenolic compounds after treatment and their extractability during simulated maceration. The results showed that the ozone effect depends on the profile and content of anthocyanins and flavanols. For varieties characterized by prevalence of di-substituted anthocyanins and high flavanol contents, no significant differences were observed in phenolic compounds contents, but lower anthocyanin extractability was found. Instead, for varieties rich in anthocyanins and with a tri-substituted prevalent profile, lower anthocyanin contents were found at 20% WL, but their extractability was significantly increased. Using multivariate analysis, the extractability was correlated with skin cell wall composition and mechanical properties. Proteins, non-cellulosic glucose and total phenols contributed mainly to explain phenolic compounds extractability in withered grapes.
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Affiliation(s)
- Susana Río Segade
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy.
| | - Maria Alessandra Paissoni
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Simone Giacosa
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Ana Belén Bautista-Ortín
- University of Murcia, Faculty of Veterinary, Department of Food Science and Technology, 30071 Murcia, Spain
| | - Encarna Gómez-Plaza
- University of Murcia, Faculty of Veterinary, Department of Food Science and Technology, 30071 Murcia, Spain
| | - Vincenzo Gerbi
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Luca Rolle
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
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42
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Ma W, Waffo-Téguo P, Alessandra Paissoni M, Jourdes M, Teissedre PL. New insight into the unresolved HPLC broad peak of Cabernet Sauvignon grape seed polymeric tannins by combining CPC and Q-ToF approaches. Food Chem 2018; 249:168-175. [DOI: 10.1016/j.foodchem.2018.01.005] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2017] [Revised: 12/30/2017] [Accepted: 01/01/2018] [Indexed: 12/11/2022]
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43
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First evidence of epicatechin vanillate in grape seed and red wine. Food Chem 2018; 259:304-310. [PMID: 29680058 DOI: 10.1016/j.foodchem.2018.03.134] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2017] [Revised: 03/24/2018] [Accepted: 03/29/2018] [Indexed: 12/19/2022]
Abstract
Flavan-3-ols are units incorporating condensed tannin, which are widely present in grape and wine. They play a considerable role in wine sensory perception such as astringency, bitterness and mouth-feel. In grape and wine, the flavan-3-ols reported to date are (epi)catechin, (epi)gallocatechin, (epi)gallocatechin gallate and (epi)catechin glycoside. This study now shows the presence of a new flavan-3-ol epicatechin vanillate in grape seed and red wine. A putative unknown flavan-3-ol derived from grape seed was targeted by LC-HRMS/MS. Fractionation and purification by centrifugal partition chromatography and Prep HPLC allowed us to obtain the pure new flavan-3-ol. NMR and HRMS data revealed this compound to be epicatechin-3-O-vanillate. Quantification analysis results showed that epicatechin vanillate present in grape seed and red wine in the μg/g dry seed and the μg/L concentration range, respectively.
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44
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Li L, Zhang Y, Sun B, Zhang H, Tao W, Tian J, Ye X, Chen S. The neuroprotective effects of Chinese bayberry leaves proanthocyanidins. J Funct Foods 2018. [DOI: 10.1016/j.jff.2017.08.031] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
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45
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Drappier J, Thibon C, Rabot A, Geny-Denis L. Relationship between wine composition and temperature: Impact on Bordeaux wine typicity in the context of global warming-Review. Crit Rev Food Sci Nutr 2017; 59:14-30. [PMID: 29064726 DOI: 10.1080/10408398.2017.1355776] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Weather conditions throughout the year have a greater influence than other factors (such as soil and cultivars) on grapevine development and berry composition. Temperature affects gene expression and enzymatic activity of primary and secondary metabolism which determine grape ripening and wine characteristics. In the context of the climate change, temperatures will probably rise between 0.3°C and 1.7°C over the next 20 years. They are already rising and the physiology of grapevines is already changing. These modifications exert a profound shift in primary (sugar and organic acid balance) and secondary (phenolic and aromatic compounds) berry metabolisms and the resulting composition of wine. For example, some Bordeaux wines have a tendency toward reduced freshness and a modification of their ruby color. In this context it is necessary to understand the impact of higher temperatures on grape development, harvest procedures, and wine composition in order to preserve the typicity of the wines and to adapt winemaking processes.
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Affiliation(s)
- Julie Drappier
- a Unité de Recherche Oenologie , Université de Bordeaux , Villenave d'Ornon , France
| | - Cécile Thibon
- a Unité de Recherche Oenologie , Université de Bordeaux , Villenave d'Ornon , France.,b INRA, ISVV, OEnologie , Villenave d'Ornon , France
| | - Amélie Rabot
- a Unité de Recherche Oenologie , Université de Bordeaux , Villenave d'Ornon , France
| | - Laurence Geny-Denis
- a Unité de Recherche Oenologie , Université de Bordeaux , Villenave d'Ornon , France
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46
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Gil-Muñoz R, Fernández-Fernández JI, Portu J, Garde-Cerdán T. Methyl jasmonate: effect on proanthocyanidin content in Monastrell and Tempranillo grapes and wines. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2981-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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47
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Petropoulos S, Kanellopoulou A, Paraskevopoulos I, Kotseridis Y, Kallithraka S. Characterization of grape and wine proanthocyanidins of Agiorgitiko ( Vitis vinifera L. cv.) cultivar grown in different regions of Nemea. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.07.038] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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48
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Changes in Tannin Composition of Syrah Grape Skins and Seeds during Fruit Ripening under Contrasting Water Conditions. Molecules 2017; 22:molecules22091453. [PMID: 28862687 PMCID: PMC6151526 DOI: 10.3390/molecules22091453] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2017] [Revised: 08/28/2017] [Accepted: 08/30/2017] [Indexed: 11/17/2022] Open
Abstract
Tannin accumulation and composition were determined in skins and seeds isolated from Vitis vinifera cv. Syrah grapes submitted to contrasting water regimes under semiarid climatic conditions. Three irrigation treatments were conducted, starting at berry set through harvest of two growing seasons, 2011 and 2012: irrigation at 100% of crop evapotranspiration ETc (FI), irrigation at 50% of ETc (DI) and non-irrigated (NI). Seed total tannins did not vary with maturity but those of skins underwent a progressive decline (especially in 2011), expressed both on a fresh weight and on a per berry basis. Skin total tannin concentration and content per berry were increased under NI and DI conditions, mainly in 2012. In contrast, seed total tannins (in 2012) and flavan-3-ol monomers and tannin oligomers (both years) were higher in the fully irrigated vines (FI). Skin polymer size increased during ripening, NI and DI skins showing higher mean degree of polymerization (mDP) compared to FI at harvest. NI was also associated with a lower percentage of galloylation (%G) in skin oligomeric fraction (in 2012) and a lower percentage of prodelphinidins in the skin polymeric fraction (both years) at harvest. The mDP and %G of seed extracts did not vary during ripening and were higher in NI but only in 2012. According to the results, management of vine water status was shown to influence tannin amount and composition of Syrah grapes grown under semiarid conditions.
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49
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Bombai G, Pasini F, Verardo V, Sevindik O, Di Foggia M, Tessarin P, Bregoli AM, Caboni MF, Rombolà AD. Monitoring of compositional changes during berry ripening in grape seed extracts of cv. Sangiovese (Vitis vinifera L.). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3058-3064. [PMID: 27873332 DOI: 10.1002/jsfa.8151] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/22/2016] [Revised: 11/04/2016] [Accepted: 11/17/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Seed oil and flours have been attracting the interest of researchers and industry, since they contain various bioactive components. We monitored the effects of ripening on lipids, monomeric flavan-3-ols, proanthocyanidins and tocols concentration in seed extracts from organically cultivated cv. Sangiovese vines. RESULTS Linoleic acid was the most abundant fatty acid, followed by oleic, palmitic and stearic acids. The tocols detected were α-tocopherol, α-tocotrienol and γ-tocotrienol. The proanthocyanidins degree of polymerisation ranged from dimers to dodecamers; moreover, monomeric flavan-3-ols and polymeric proanthocyanidins were detected. Total flavan-3-ols (monomers, oligomers and polymers) concentration in grape seeds decreased during ripening. CONCLUSIONS Fatty acids reached the highest level in post-veraison. The concentration of these compounds varied considerably during ripening. Capric acid has been found for the first time in grape seeds. α-Tocopherol and γ-tocotrienol decreased during ripening, while α-tocotrienol increased. The HPLC analysis with fluorimetric detection, conducted for the first time on cv. Sangiovese, revealed that the concentration of flavan-3-ols monomers, oligomeric proanthocyanidins and polymers greatly changed during ripening. These results suggest that the timing of bunch harvest plays a crucial role in the valorisation of grape seed flour. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Giuseppe Bombai
- Department of Agricultural Sciences, Alma Mater Studiorum, University of Bologna, Bologna, Viale G. Fanin 44, Bologna, BO, 40127, Italy
| | - Federica Pasini
- Interdepartmental Centre of Industrial Agrifood Research (CIRI - Agrifood), Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, Cesena, FC, 47521, Italy
| | - Vito Verardo
- Department of Chemistry and Physics (Analytical Chemistry Area), Research Centre for Agricultural and Food Biotechnology (BITAL), Agrifood Campus of International Excellence, ceiA3, University of Almería, Carretera del Sacramento s/n, E-04120, Almería, Spain
| | - Onur Sevindik
- Department of Agricultural Sciences, Alma Mater Studiorum, University of Bologna, Bologna, Viale G. Fanin 44, Bologna, BO, 40127, Italy
| | - Michele Di Foggia
- Department of Agricultural Sciences, Alma Mater Studiorum, University of Bologna, Bologna, Viale G. Fanin 44, Bologna, BO, 40127, Italy
- Department of Biomedical and Neuromotor Sciences, Alma Mater Studiorum, University of Bologna, Via Belmeloro 8/2, Bologna, BO, 40126, Italy
| | - Paola Tessarin
- Department of Agricultural Sciences, Alma Mater Studiorum, University of Bologna, Bologna, Viale G. Fanin 44, Bologna, BO, 40127, Italy
| | - Anna Maria Bregoli
- Department of Agricultural Sciences, Alma Mater Studiorum, University of Bologna, Bologna, Viale G. Fanin 44, Bologna, BO, 40127, Italy
| | - Maria F Caboni
- Interdepartmental Centre of Industrial Agrifood Research (CIRI - Agrifood), Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, Cesena, FC, 47521, Italy
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, Cesena, FC, 47521, Italy
| | - Adamo D Rombolà
- Department of Agricultural Sciences, Alma Mater Studiorum, University of Bologna, Bologna, Viale G. Fanin 44, Bologna, BO, 40127, Italy
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50
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Galloylation of polyphenols alters their biological activity. Food Chem Toxicol 2017; 105:223-240. [DOI: 10.1016/j.fct.2017.04.021] [Citation(s) in RCA: 61] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2017] [Revised: 03/23/2017] [Accepted: 04/15/2017] [Indexed: 01/08/2023]
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