1
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Influence of iprovalicarb, mepanipyrim and tetraconazole fungicides on anthocyanins and color the Cabernet Sauvignon red wines. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-020-03675-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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2
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Maykish A, Rex R, Sikalidis AK. Organic Winemaking and Its Subsets; Biodynamic, Natural, and Clean Wine in California. Foods 2021; 10:foods10010127. [PMID: 33430151 PMCID: PMC7827467 DOI: 10.3390/foods10010127] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 12/23/2020] [Accepted: 01/04/2021] [Indexed: 12/14/2022] Open
Abstract
From the ancient times, when wine/oenos was described as "Wine, the benevolent demon" by ancient Greek gastronomist and philosopher Athinaios in "Dipnosofistes", to modern days, the craft has seen significant fruition. The wine industry has evolved over time, and more so recently, to encompass many different subsets, one of which is the organic wine market. The organic wine industry has grown in recent years, especially in California. This rapid gain in interest has resulted in the evolution of several subsets, including biodynamic, natural, and clean wine. While biodynamic and natural wine, function more as a fulfillment of niche markets, clean wine may provide benefits for consumers that otherwise suffer from side effects of wine consumption. Low sulfite levels and lack of histamines in clean wine plausibly decrease headaches and adverse effects some consumers experience when drinking wine. An overview of the organic wine industry and its evolution with potential contributions to consumers, with an emphasis on clean wine, is discussed herein.
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Affiliation(s)
- Adeline Maykish
- Department of Food Science and Nutrition, California Polytechnic State University, San Luis Obispo, CA 93407, USA;
| | - Robert Rex
- Deerfield Ranch Winery, 10200 Sonoma Highway, Kenwood, CA 95452, USA;
| | - Angelos K. Sikalidis
- Department of Food Science and Nutrition, California Polytechnic State University, San Luis Obispo, CA 93407, USA;
- Correspondence: ; Tel.: +1-805-756-2618; Fax: +1-805-756-1146
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3
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Lu Y, Song Y, Zhu J, Xu X, Pang B, Jin H, Jiang C, Liu Y, Shi J. Potential application of CHS and 4CL genes from grape endophytic fungus in production of naringenin and resveratrol and the improvement of polyphenol profiles and flavour of wine. Food Chem 2021; 347:128972. [PMID: 33453581 DOI: 10.1016/j.foodchem.2020.128972] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2020] [Revised: 12/09/2020] [Accepted: 12/25/2020] [Indexed: 12/16/2022]
Abstract
4-Coumaroyl-CoA ligase (Al4CL) and chalcone synthase (AlCHS) genes were found in grape endophyte Alternaria sp. MG1, but were not functional verified. A cross-validation method was used in Saccharomyces cerevisiae to identify their functions. AlCHS was identified to synthesize both naringenin and resveratrol, while Al4CL synthesized p-coumaroyl CoA. Co-culture of S. cerevisiae strains separately containing AlCHS and Al4CL resulted in the simultaneous production of naringenin (18.5 mg/L) and resveratrol (113.2 μg/L). Strain S. cerevisiae containing Al4CL was used in winemaking and the chemical and aroma compounds in wine were detected by HPLC and SPME-GC-MS. Results showed that the total contents of polyphenols, anthocyanins, flavonol, ethyl esters and fatty acids significantly increased, while the 4-vinylphenol content decreased, and the fruit and cheese flavour increased but the green aroma declined. This study indicated the potential application of Al4CL and AlCHS genes from Alternaria sp. MG1 for improvement of wine nutrients and flavour.
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Affiliation(s)
- Yao Lu
- Key Laboratory for Space Bioscience and Biotechnology, School of Life Sciences, Northwestern Polytechnical University, 127 Youyi West Road, Xi'an, Shaanxi Province 710072, China; College of Enology, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi Province 712100, China
| | - Yuyang Song
- College of Enology, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi Province 712100, China
| | - Jing Zhu
- Department of Food Science, Xinyang College of Agriculture and Forestry, New 24 Street of Yangshan New District, Xinyang, Henan Province 464000, China
| | - Xiaoguang Xu
- Key Laboratory for Space Bioscience and Biotechnology, School of Life Sciences, Northwestern Polytechnical University, 127 Youyi West Road, Xi'an, Shaanxi Province 710072, China
| | - Bing Pang
- Key Laboratory for Space Bioscience and Biotechnology, School of Life Sciences, Northwestern Polytechnical University, 127 Youyi West Road, Xi'an, Shaanxi Province 710072, China
| | - Han Jin
- Key Laboratory for Space Bioscience and Biotechnology, School of Life Sciences, Northwestern Polytechnical University, 127 Youyi West Road, Xi'an, Shaanxi Province 710072, China
| | - Chunmei Jiang
- Key Laboratory for Space Bioscience and Biotechnology, School of Life Sciences, Northwestern Polytechnical University, 127 Youyi West Road, Xi'an, Shaanxi Province 710072, China
| | - Yanlin Liu
- College of Enology, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi Province 712100, China.
| | - Junling Shi
- Key Laboratory for Space Bioscience and Biotechnology, School of Life Sciences, Northwestern Polytechnical University, 127 Youyi West Road, Xi'an, Shaanxi Province 710072, China.
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4
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Albu C, Radu LE, Radu GL. Assessment of Melatonin and Its Precursors Content by a HPLC-MS/MS Method from Different Romanian Wines. ACS OMEGA 2020; 5:27254-27260. [PMID: 33134687 PMCID: PMC7594137 DOI: 10.1021/acsomega.0c03463] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Accepted: 10/02/2020] [Indexed: 05/04/2023]
Abstract
Because melatonin has strong antioxidant activity and wine is an alcoholic beverage of economic relevance, in the present work, the impact of some variable parameters that may occur in the winemaking process on the concentrations of melatonin and its precursors in Romanian wines was studied. Therefore, a sensitive and selective high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) method was developed for the simultaneous analysis of melatonin, serotonin, and l-tryptophan, and some method performance parameters including selectivity, detection limit, precision (by comparing with an alternative HPLC-FL method), accuracy, and robustness were validated. These determinations are significant and the final amounts of analytes are dependent on the microorganisms involved in the winemaking process, the grape variety, geographic regions of vineyards, and aging of wines. In the future, the method may be useful to increase the melatonin content and the antioxidant activity in wines by improved steps in the winemaking process, especially based on application of selected yeasts and improved fermentation conditions.
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Affiliation(s)
- Camelia Albu
- Centre of Bioanalysis,
National Institute of Research and Development for Biological Sciences—Bucharest, 296 Splaiul Independentei, 060031 Bucharest, Romania
- . Phone/Fax: +(40)212.200.900
| | - Letitia Elena Radu
- Carol Davila University of Medicine and Pharmacy, 8 Eroii Sanitari Bulevard, 050474 Bucharest, Romania
| | - Gabriel-Lucian Radu
- Centre of Bioanalysis,
National Institute of Research and Development for Biological Sciences—Bucharest, 296 Splaiul Independentei, 060031 Bucharest, Romania
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5
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Capece A, Pietrafesa R, Siesto G, Romano P. Biotechnological Approach Based on Selected Saccharomyces cerevisiae Starters for Reducing the Use of Sulfur Dioxide in Wine. Microorganisms 2020; 8:E738. [PMID: 32429079 PMCID: PMC7285243 DOI: 10.3390/microorganisms8050738] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 05/11/2020] [Accepted: 05/13/2020] [Indexed: 11/22/2022] Open
Abstract
Sulfites are considered the main additives in winemaking for their antimicrobial, antioxidant and anti-oxidasic activities. The current concern about the potential negative effects of sulfur dioxide (SO2) on consumer health has focused the interest on replacing or reducing SO2 use. Our work aims to develop a strategy based on the use of selected starter culture, able to perform wine fermentation without SO2 addition. Four selected Saccharomyces cerevisiae indigenous strains were tested as mixed starter cultures in laboratory scale fermentations. The starter culture, characterized by a similar percentage of dominance of both strains composing the mixed starter and able to produce a wine characterized by the best combination of chemical and aromatic characteristics, was chosen. This mixed culture was tested as a starter at pilot scale with and without SO2 addition, by using a higher inoculum level in the vinification without SO2. The selected starter confirmed higher dominance ability in vinification without SO2 addition than in SO2-added fermentation, demonstrating that sulfite addition is not a guarantee to reach an absolute dominance of starter culture on indigenous microflora. The proposed biotechnological tool allowed to produce good quality wines possessing also "functional properties", as NO-SO2 added wines were characterized by high polyphenol content and antioxidant activity.
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Affiliation(s)
- Angela Capece
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy
| | - Rocchina Pietrafesa
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy
| | - Gabriella Siesto
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy
| | - Patrizia Romano
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy
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6
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Phenolic profile and antioxidant activity of Chinese rice wine fermented with different rice materials and starters. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.003] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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7
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Organic and biodynamic wines quality and characteristics: A review. Food Chem 2019; 295:334-340. [PMID: 31174766 DOI: 10.1016/j.foodchem.2019.05.149] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2019] [Revised: 05/20/2019] [Accepted: 05/21/2019] [Indexed: 11/23/2022]
Abstract
This review collates the scientific literature regarding organic and biodynamic wines. It concerns techniques that allow organic or biodynamic wines to be distinguished from conventional products. Other aspects of the organic wines addressed include the antioxidant capacities and the content of compounds potentially toxic to human health, like metals, such as copper, deriving from treatments in the vineyard, or ochratoxin A and biogenic amines. Organic wines, in which, unlike non-organic wines, the SO2 must be lower or absent, may undergo premature ageing and present high levels of oxidation compounds. Some authors used selected indigenous yeasts to reduce the production of these molecules and improve the organoleptic quality of the wine. Also, the effects of biodynamic viticulture practices on the chemical and sensory characteristics of wines are compared with other conventional or organic products. With the growing market interest, differences among conventional, organic and, moreover, biodynamic wines, require more in-depth analysis.
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8
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Comparison of Sangiovese wines obtained from stabilized organic and biodynamic vineyard management systems. Food Chem 2019; 283:499-507. [PMID: 30722904 DOI: 10.1016/j.foodchem.2019.01.073] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Revised: 12/07/2018] [Accepted: 01/07/2019] [Indexed: 12/31/2022]
Abstract
Sangiovese red wines produced from organic (ORG) and biodynamic (BDN) vineyards over two consecutive vintages (2011 and 2012) were compared for chemical and sensory parameters to investigate a sustainable approach to grape production. The effects of management practice, vintage, and their interaction were investigated. The ORG wines showed higher total acidity and lower volatile acidity and pH. Although trained panelists highlighted some differences in astringency and odor complexity between ORG and BDN wines, consumers had no preference. The concentrations of anthocyanins, phenolic and cinnamic acids, and flavonols, as well as colour components, did not differ-contrary to results from the conversion period from ORG to BDN (2009 and 2010) in the same vineyard (Parpinello, Rombolà, Simoni, & Versari, 2015). Together, these two studies demonstrate that ORG and BDN wine characteristics tend to be similar after the first year of conversion, indicating that the BDN method can produce high-quality Sangiovese wine.
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9
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10
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Sartor S, Burin VM, Panceri CP, Dos Passos RR, Caliari V, Bordignon-Luiz MT. Rosé Sparkling Wines: Influence of Winemaking Practices on the Phytochemical Polyphenol During Aging on Lees and Commercial Storage. J Food Sci 2018; 83:2790-2801. [PMID: 30370927 DOI: 10.1111/1750-3841.14379] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2018] [Revised: 09/11/2018] [Accepted: 09/28/2018] [Indexed: 11/30/2022]
Abstract
The effects of oenological agents, gum arabic, and oenological tannin, added at two different stages in the winemaking of rosé sparkling wines (addition to the base wine and to the sparkling wine after disgorging) on evolution of the phytochemical composition during aging on lees and commercial storage were studied for the first time. The sparkling wines were monitored during 12 months of aging on lees (sur lie, with lees) and commercial storage (bottle storage, without lees), in terms of the polyphenolics, color intensity and antioxidant capacity. It was observed that the stage of the addition of oenological agents influenced the changes in phytochemical polyphenols and antioxidant capacity of sparkling wines. The most notable effects on the polyphenolics were observed in the experiment with the addition of oenological agents to the base wine, which significantly increased the concentrations of trans-resveratrol, gallic and ellagic acids, catechin, quercetin, and myricetin. The addition of oenological agents after the disgorging stage had less influence on the phenolics of the sparkling wines. Caffeic acid, trans-caftaric acid, catechin, tyrosol, and gallic acid were the most abundant polyphenolics in rosé sparkling wines. The winemaking practices evaluated in this study comprise an interesting approach to the improvement and/or maintenance of the polyphenolics, according to winemaking practices, besides providing new knowledge on the evolution of rosé sparkling wines. PRACTICAL APPLICATIONS: Tannins and gum arabic are been described as oenological agents, however, are poorly explored in rosé sparkling wines. Many chemical modifications that occur during the winemaking process, especially due to the second in-bottle fermentation and the yeast contact in the case of sparkling wines, can be determinant of authenticity and quality of sparkling wines. The addition of oenological agents in different stages of the winemaking can provide new insights into the evolution of phytochemical constituents of rosé sparkling wines and draw perspectives for improving technological properties of these wines based on practical experience.
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Affiliation(s)
- Saionara Sartor
- Dept. of Food Science and Technology, Federal Univ. of Santa Catarina, Admar Gonzaga Rd. 1346, 88034-001, Florianópolis, Santa Catarina, Brazil
| | - Vívian Maria Burin
- Dept. of Food Science and Technology, Federal Univ. of Santa Catarina, Admar Gonzaga Rd. 1346, 88034-001, Florianópolis, Santa Catarina, Brazil
| | | | - Robson Rodrigo Dos Passos
- Dept. of Food Science and Technology, Federal Univ. of Santa Catarina, Admar Gonzaga Rd. 1346, 88034-001, Florianópolis, Santa Catarina, Brazil
| | - Vinícius Caliari
- Agricultural Research and Rural Extension Company of Santa Catarina, João Zardo Rd. 1660, 89560-000, Videira, Santa Catarina, Brazil
| | - Marilde T Bordignon-Luiz
- Dept. of Food Science and Technology, Federal Univ. of Santa Catarina, Admar Gonzaga Rd. 1346, 88034-001, Florianópolis, Santa Catarina, Brazil
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11
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Marhuenda J, Medina S, Martínez-Hernández P, Arina S, Zafrilla P, Mulero J, Oger C, Galano JM, Durand T, Ferreres F, Gil-Izquierdo A. Melatonin and hydroxytyrosol protect against oxidative stress related to the central nervous system after the ingestion of three types of wine by healthy volunteers. Food Funct 2018; 8:64-74. [PMID: 27929185 DOI: 10.1039/c6fo01328g] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
Adrenic acid (AdA) and docosahexaenoic acid (DHA) peroxidation produces F2-dihomo-IsoPs and neuroprostanes, which have been related to oxidative damage in the central nervous system. Besides polyphenols, melatonin (MEL) and hydroxytyrosol (OHTyr) could be partly responsible for the antioxidant benefits of red wine (excluding colon derivatives). In order to elucidate whether these compounds are responsible for the protective antioxidant effects of red wine, a double-blind, crossover, placebo-controlled in vivo study - involving the intake of red wines and their native musts by healthy volunteers - was performed. The urinary metabolites decreased after the administration of red wines, to a greater extent than after the intake of their corresponding musts or ethanol. Melatonin is the most effective compound that protects adrenic acid from oxidative attack, judged by the reduction in the formation of F2-dihomo-isoprostanes. Similarly, hydroxytyrosol, being the most effective bioactive compound in reducing the formation of F3-neuroprostanes n-6 DPA and F4-neuroprostanes, protected docosahexaenoic and eicosapentaenoic acids from oxidative attack.
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Affiliation(s)
- Javier Marhuenda
- Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS (CSIC), P.O. Box 164, 30100 Campus University Espinardo, Murcia, Spain. and Department of Food Technology and Nutrition, Catholic University of San Antonio, Murcia 30107, Spain
| | - Sonia Medina
- Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS (CSIC), P.O. Box 164, 30100 Campus University Espinardo, Murcia, Spain.
| | - Pedro Martínez-Hernández
- Lab of Clinical Analysis, University Hospital Virgen de la Arrixaca, Murcia, Spain and Bodegas Baigorri S.A.U., Ctra. Vitoria-Logroño Km. 53, 01307 Samaniego, Álava, Spain
| | - Simón Arina
- Bodegas Baigorri S.A.U., Ctra. Vitoria-Logroño Km. 53, 01307 Samaniego, Álava, Spain
| | - Pilar Zafrilla
- Department of Food Technology and Nutrition, Catholic University of San Antonio, Murcia 30107, Spain
| | - Juana Mulero
- Department of Food Technology and Nutrition, Catholic University of San Antonio, Murcia 30107, Spain
| | - Camille Oger
- Institut des Biomolécules Max Mousseron (IBMM), UMR 5247 - CNRS - University of Montpellier - ENSCM, Faculty of Pharmacy, Montpellier, France
| | - Jean-Marie Galano
- Institut des Biomolécules Max Mousseron (IBMM), UMR 5247 - CNRS - University of Montpellier - ENSCM, Faculty of Pharmacy, Montpellier, France
| | - Thierry Durand
- Institut des Biomolécules Max Mousseron (IBMM), UMR 5247 - CNRS - University of Montpellier - ENSCM, Faculty of Pharmacy, Montpellier, France
| | - Federico Ferreres
- Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS (CSIC), P.O. Box 164, 30100 Campus University Espinardo, Murcia, Spain.
| | - Angel Gil-Izquierdo
- Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS (CSIC), P.O. Box 164, 30100 Campus University Espinardo, Murcia, Spain.
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12
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Marhuenda J, Medina S, Martínez-Hernández P, Arina S, Zafrilla P, Mulero J, Oger C, Galano JM, Durand T, Solana A, Ferreres F, López-García JJ, Gil-Izquierdo A. Effect of the dietary intake of melatonin- and hydroxytyrosol-rich wines by healthy female volunteers on the systemic lipidomic-related oxylipins. Food Funct 2018; 8:3745-3757. [PMID: 28956582 DOI: 10.1039/c7fo01081h] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Oxylipins are lipid mediators involved in the physiopathology of all organs. Moreover, isoprostanes have been established as general and reliable in vivo oxidative stress biomarkers. Red wine has proved to exert several benefits through the maintenance of the oxidative balance of the organism. Antiradical scavenging capacity has been mainly attributed to polyphenols. However, melatonin and hydroxytyrosol should be taken into account as potent antiradical agents. The present research aimed to clarify the situation of enzymatic and oxidative injury and eicosanoid urinary excretion related to the intake of three kinds of red wines and their primary musts. Judging by the reduction in the excretion of isoprostanes, red wine consumption exhibited the highest antioxidant protection against oxidative stress, attributed to its OHTyr content (p < 0.05), and to a lesser extent to its MEL content. Similarly, the intake of red wine leads to the cardioprotective effect due to the reduction in the urinary excretion of the pro-inflammatory prostaglandin 2,3-dinor-11-β-PGF2α, besides the increase in the vasodilator prostaglandin PGE1, mediated by the melatonin (p < 0.05) and hydroxytyrosol (p < 0.05) contents. In conclusion, red wine (especially non-aged wine) exerts a higher in vivo antioxidant capacity than must or alcohol.
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Affiliation(s)
- Javier Marhuenda
- Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS (CSIC), P.O. Box 164, 30100 Campus University Espinardo, Murcia, Spain.
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Marhuenda J, Medina S, Martínez-Hernández P, Arina S, Zafrilla P, Mulero J, Genieser HG, Ferreres F, Gil-Izquierdo Á. Melatonin and hydroxytyrosol-rich wines influence the generation of DNA oxidation catabolites linked to mutagenesis after the ingestion of three types of wine by healthy volunteers. Food Funct 2018; 7:4781-4796. [PMID: 27883159 DOI: 10.1039/c6fo01246a] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
The Mediterranean Diet (MD) has been proved to exert benefits with respect to the maintenance of the redox balance, and wine is a representative component. Bioactive compounds such as polyphenols, melatonin and hydroxytyrosol act as radical scavengers and regulate the oxidation status of organisms. Oxidative damage to DNA yields a large range of end products. The repair of oxidized DNA entails the removal of the useless bases and/or nucleotides as well as the release of circulating nucleotides and nucleosides. The current research aims to elucidate, for the first time, the DNA protection against oxidative stress provided by three types of red wine - relating it to the intake of bioactive compounds - after the intake of a serving of red wine/must by 18 healthy female volunteers during a short term double-blind, crossover and placebo-controlled study. The novelty of our work is to describe the importance of melatonin and hydroxytyrosol and its metabolites (from gut microflora) in comparison with polyphenols in a red wine matrix (excluding colon derivatives). The results show that the intake of red wine and must secondarily reduces oxidative stress and carcinogenesis due to their content of homovanillic acid, as measured by decreases in the plasmatic concentration of 8-hydroxy-2'deoxyguanosine, 8-hydroxyguanine, and 8-nitroguanosine. Moreover, the intake of wine appears to exert vasodilatory effects, mediated by the action of nitric oxide and increased plasma guanosine-3'-5'-cyclic monophosphate plasmatic levels, owing to the intake of wines higher in melatonin and homovanillic acid. Therefore, the results obtained in the present study revealed that polyphenols, despite being the major compounds in the red wine matrix, are not the most effective compounds protecting DNA from oxidative attack.
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Affiliation(s)
- Javier Marhuenda
- Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS (CSIC), P.O. Box 164, 30100 Campus University Espinardo, Murcia, Spain. and Department of Food Technology and Nutrition, Catholic University of San Antonio, Murcia 30107, Spain
| | - Sonia Medina
- Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS (CSIC), P.O. Box 164, 30100 Campus University Espinardo, Murcia, Spain.
| | - Pedro Martínez-Hernández
- Lab of Clinical Analysis, University Hospital Virgen de la Arrixaca, Murcia, Spain and Bodegas Baigorri S.A.U., Ctra. Vitoria-Logroño Km. 53, 01307 Samaniego, Álava, Spain
| | - Simón Arina
- Bodegas Baigorri S.A.U., Ctra. Vitoria-Logroño Km. 53, 01307 Samaniego, Álava, Spain
| | - Pilar Zafrilla
- Department of Food Technology and Nutrition, Catholic University of San Antonio, Murcia 30107, Spain
| | - Juana Mulero
- Department of Food Technology and Nutrition, Catholic University of San Antonio, Murcia 30107, Spain
| | | | - Federico Ferreres
- Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS (CSIC), P.O. Box 164, 30100 Campus University Espinardo, Murcia, Spain.
| | - Ángel Gil-Izquierdo
- Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS (CSIC), P.O. Box 164, 30100 Campus University Espinardo, Murcia, Spain.
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14
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Abstract
Phenolic compounds are important constituents of red wine, contributing to its sensory properties and antioxidant activity. Owing to the diversity and structural complexity, study of these compounds was mainly limited, during the last three decades, on their low-molecular-mass compounds or simple phenolic compounds. Only in recent years, much attention has been paid to highly polymerized polyphenols in grape and red wines. The reason for this is largely due to the development of analytical techniques, especially those of HPLC-ESI-MS, permitting the structural characterization of highly polymerized polyphenols. Furthermore, the knowledge on the biological properties of polymeric polyphenols of red wine is very limited. Grape polyphenols mainly consist of proanthocyanidins (oligomers and polymers) and anthocyanins, and low amount of other phenolics. Red wine polyphenols include both grape polyphenols and new phenolic products formed from them during winemaking process. This leads to a great diversity of new polyphenols and makes wine polyphenol composition more complex. The present paper summarizes the advances in the research of polymeric polyphenols in grape and red wine and their important role in Enology. Scientific results indicate that polymeric polyphenols, as the major polyphenols in grape and red wine, play a major role in red wine sensory properties, color stability and antioxidant activities.
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Affiliation(s)
- Lingxi Li
- a School of Pharmacy, Shenyang Pharmaceutical University , Shenyang , P. R. China.,b School of Functional Food and Wine, Shenyang Pharmaceutical University , Shenyang , P. R. China
| | - Baoshan Sun
- b School of Functional Food and Wine, Shenyang Pharmaceutical University , Shenyang , P. R. China.,c Pólo Dois Portos, Instituto Nacional de Investigação Agrária e Veterinária, I.P. , Quinta da Almoinha , Dois Portos , Portugal
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15
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Bajčan D, Árvay J, Vollmannová A, Bystrická J, Trebichalský P, Harangozo Ľ, Šimanský V. Antioxidant properties, total phenolic and total flavonoid content of the Slovak white wines - welschriesling and chardonnay. POTRAVINARSTVO 2017. [DOI: 10.5219/730] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The biologically active compounds in wines, especially phenolics, are responsible for reduced risk of developing chronic diseses (cardiovascular diseases, cancer, diabetes, Alzheimer disease, etc.), due to their antioxidant activities. Twenty six Slovak white wines, produced from different geographical origins, were examined in this study. The antioxidant activity, total phenolic and flavonoid contents of two types monovarietal wines - Welschriesling and Chardonnay were evaluated. All three mentioned parameters were determined by UV-VIS absorption spectrometry. The results showed that both types of Slovak white wines were high in polyphenols (average content was 303.2 mg GAE.L-1 in Welschriesling, resp. 355.6 mg GAE.L-1 in Chardonnay) and flavonoids (average content was 51.9 mg CE.L-1 in Welschriesling, resp. 60.1 mg CE.L-1 in Chardonnay), as well as a high antioxidant activity (average value was 35.0% inhibition of DPPH in Welschriesling, resp. 43.3% inhibition of DPPH in Chardonnay), comparable to the wines produced in other regions in the world. Among the white wines, Chardonnay had higher content of total polyphenols, as well as flavonoids and higher values of antioxidant activity. Our results confirmed very strong linear correlations between all three analysed parameters (TPC, TFC and AA): TPC and TFC (r = 0.818), AA and TPC (r = 0.699), resp. TFC and AA (r = 0.693).
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Wang J, Huo S, Zhang Y, Liu Y, Fan W. Effect of different pre-fermentation treatments on polyphenols, color, and volatile compounds of three wine varieties. Food Sci Biotechnol 2016; 25:735-743. [PMID: 30263331 DOI: 10.1007/s10068-016-0127-2] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2015] [Revised: 02/24/2016] [Accepted: 03/03/2016] [Indexed: 11/30/2022] Open
Abstract
Wines produced by three different grape varieties were treated with seven pre-fermentation techniques to analyze their variation in polyphenolic compounds, color parameters, and aromatic components. For polyphenolic compounds and color parameters, a better result was obtained after the grape pulp treatment, with the maximum impact observed after joint treatment with thermovinification and pectolytic enzymes, followed by thermovinification and cold soak, while pectolytic enzymes treatment alone was ineffective, resulting in almost no effect. On the contrary, the application of thermovinification and cold soak treatments before crushing the whole juice led to a dramatic decline in most indexes. For aromatic components, the joint treatment of thermovinification and pectolytic enzymes on grape pulp significantly affected its amount and type, in addition to giving the wine a mellow aroma.
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Affiliation(s)
- Jun Wang
- 1College of Food Science and Engineering, Shanxi Agricultural University, Taigu, 030801 China
| | - Sufang Huo
- 1College of Food Science and Engineering, Shanxi Agricultural University, Taigu, 030801 China
- 2College of Food Science and Engineering, Northwest A&F University, Yangling, 712100 China
| | - Yuxiu Zhang
- 1College of Food Science and Engineering, Shanxi Agricultural University, Taigu, 030801 China
- 3College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457 China
| | - Yaping Liu
- 1College of Food Science and Engineering, Shanxi Agricultural University, Taigu, 030801 China
| | - Weixin Fan
- 4Center of Experiment and Teaching, Shanxi Agricultural University, Taigu, 030801 China
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17
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Phenolic Composition, Antioxidant Activity, andIn VitroAvailability of Four Different Berries. J CHEM-NY 2016. [DOI: 10.1155/2016/5194901] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Polyphenols from berries have proved healthy effects after“in vitro”and“in vivo”studies, such as preventing tumor growing and neurodegenerative and cardiovascular diseases. We compared four different kinds of berries—strawberry, raspberry, blackberry, and blueberry—with the aim to distinguish their phenolic composition, concerning their antioxidant capacity along with their“in vitro”availability. Folin-Ciocalteu method was used for the determination of phenolic compounds, and the antioxidant capacity was measured by ORAC method. Moreover, the determination of anthocyanins was accomplished with an HPLC-DAD. Finally, we carried out an“in vitro”digestion to simulate the gastrointestinal digestion. All berries showed good antioxidant capacity with significant differences, besides high total phenolic compounds. Content of anthocyanins measured by HPLC-DAD varied between the different berries, namely, blackberries and strawberries which showed higher anthocyanin concentration. After“in vitro”digestion, berries showed poor bioavailability of the analysis of anthocyanins (9.9%–31.7%). Availability of total phenolic compounds was higher than anthocyanins (33%–73%). Moreover, strawberries and blackberries presented the less availability grade. Decrease in antioxidant activity measured by ORAC method was about 90% in all berries studied. Therefore, bioavailability of phenolic compounds remains unclear and more correlation between“in vitro”and“in vivo”studies seems to be necessary.
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Miele A, Rizzon LA, Queiroz SCDND. A survey on the composition of wines made with grapes produced by an organic system. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2016. [DOI: 10.1590/1981-6723.3115] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Summary There is concern about the health problems caused by pesticides in humans, which has led some grape producers to adopt organic procedures in their vineyards, and a certain amount of these grapes are directed to winemaking. Despite the approval awarded to this organic grape production by the certified organizations, there has been a demand to carry out a survey to determine the physicochemical composition of the wine derived from these products. Some of these wines were made from a single grape variety and others from more than one. For this survey, the samples consisted of five bottles of each type of wine, acquired from wineries and supermarkets in the Serra Gaúcha region, RS, Brazil. The analyses were carried out by physicochemical methods: volatile compounds by gas chromatography; minerals and trace elements by inductively coupled plasma optical emission spectrometry; and pesticide residues by liquid chromatography-mass spectrometry. The results showed that in general the physicochemical composition of these wines was within the limits established by Brazilian legislation. The mineral and trace element concentrations were very low and pesticide residues were not detected (MRL = 10 μg.kg–1) in any of the wines.
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Giovinazzo G, Grieco F. Functional Properties of Grape and Wine Polyphenols. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2015; 70:454-462. [PMID: 26547323 DOI: 10.1007/s11130-015-0518-1] [Citation(s) in RCA: 90] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Grape berries polyphenols are mainly synthesized in the skin tissues and seeds and they are extracted during the winemaking process. These substances have a potentially positive effect, on human health, thus giving to grape and red wine "functional properties" that can contribute to prevent a number of human illness. Nevertheless, the research community is showing that the real effect is a result of a combination of different factors, notably daily intake, bioavailability, or in vivo antioxidant activity that are yet to be resolved. Viticulture and winemaking practices, determine the concentration of polyphenols in grape and wine. To date, reduced knowledge is existing on the effects of different yeast strains on the final concentration of polyphenols in red wine. We summarize the recent findings concerning the effects of polyphenols on human chronic disease and the future directions for research to increase the amount of these compounds in wine.
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Affiliation(s)
- Giovanna Giovinazzo
- Istituto di Scienze delle Produzioni Alimentari-CNR, Unit of Lecce, via Monteroni, 73100, Lecce, Italy.
| | - Francesco Grieco
- Istituto di Scienze delle Produzioni Alimentari-CNR, Unit of Lecce, via Monteroni, 73100, Lecce, Italy
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Garaguso I, Nardini M. Polyphenols content, phenolics profile and antioxidant activity of organic red wines produced without sulfur dioxide/sulfites addition in comparison to conventional red wines. Food Chem 2015; 179:336-42. [DOI: 10.1016/j.foodchem.2015.01.144] [Citation(s) in RCA: 64] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2014] [Revised: 01/30/2015] [Accepted: 01/31/2015] [Indexed: 11/29/2022]
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21
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Parpinello GP, Rombolà AD, Simoni M, Versari A. Chemical and sensory characterisation of Sangiovese red wines: Comparison between biodynamic and organic management. Food Chem 2015; 167:145-52. [DOI: 10.1016/j.foodchem.2014.06.093] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2014] [Revised: 05/26/2014] [Accepted: 06/24/2014] [Indexed: 11/30/2022]
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22
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Lin H, Rao J, Shi J, Hu C, Cheng F, Wilson ZA, Zhang D, Quan S. Seed metabolomic study reveals significant metabolite variations and correlations among different soybean cultivars. JOURNAL OF INTEGRATIVE PLANT BIOLOGY 2014; 56:826-36. [PMID: 24942044 DOI: 10.1111/jipb.12228] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/14/2014] [Accepted: 06/16/2014] [Indexed: 05/18/2023]
Abstract
Soybean [Glycine max (L.) Merr.] is one of the world's major crops, and soybean seeds are a rich and important resource for proteins and oils. While "omics" studies, such as genomics, transcriptomics, and proteomics, have been widely applied in soybean molecular research, fewer metabolomic studies have been conducted for large-scale detection of low molecular weight metabolites, especially in soybean seeds. In this study, we investigated the seed metabolomes of 29 common soybean cultivars through combined gas chromatography-mass spectrometry and ultra-performance liquid chromatography-tandem mass spectrometry. One hundred sixty-nine named metabolites were identified and subsequently used to construct a metabolic network of mature soybean seed. Among the 169 detected metabolites, 104 were found to be significantly variable in their levels across tested cultivars. Metabolite markers that could be used to distinguish genetically related soybean cultivars were also identified, and metabolite-metabolite correlation analysis revealed some significant associations within the same or among different metabolite groups. Findings from this work may potentially provide the basis for further studies on both soybean seed metabolism and metabolic engineering to improve soybean seed quality and yield.
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Affiliation(s)
- Hong Lin
- National Center for the Molecular Characterization of Genetically Modified Organisms, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai, 200240, China; Department of Plant and Crop Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK
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23
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Laghi L, Versari A, Marcolini E, Parpinello GP. Metabonomic Investigation by 1H-NMR to Discriminate between Red Wines from Organic and Biodynamic Grapes. ACTA ACUST UNITED AC 2014. [DOI: 10.4236/fns.2014.51007] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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24
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Dias D, Guarda A, Wiethan BA, Claussen LE, Bohrer D, De Carvalho LM, Do Nascimento PC. Influence of Ethanethiol in Antioxidant Activity and in Total Phenolics Concentration of Wines. Comparative Study against Control Samples. J FOOD QUALITY 2013. [DOI: 10.1111/jfq.12063] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Affiliation(s)
- Daiane Dias
- Departamento de Química; Universidade Federal de Santa Maria; C. P. 5051 97105-970 Santa Maria RS Brazil
| | - Ananda Guarda
- Departamento de Química; Universidade Federal de Santa Maria; C. P. 5051 97105-970 Santa Maria RS Brazil
| | - Bruna A. Wiethan
- Departamento de Química; Universidade Federal de Santa Maria; C. P. 5051 97105-970 Santa Maria RS Brazil
| | - Luis E. Claussen
- Departamento de Química; Universidade Federal de Santa Maria; C. P. 5051 97105-970 Santa Maria RS Brazil
| | - Denise Bohrer
- Departamento de Química; Universidade Federal de Santa Maria; C. P. 5051 97105-970 Santa Maria RS Brazil
| | - Leandro M. De Carvalho
- Departamento de Química; Universidade Federal de Santa Maria; C. P. 5051 97105-970 Santa Maria RS Brazil
| | - Paulo C. Do Nascimento
- Departamento de Química; Universidade Federal de Santa Maria; C. P. 5051 97105-970 Santa Maria RS Brazil
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Tenore GC, Basile A, Novellino E. Antioxidant and Antimicrobial Properties of Polyphenolic Fractions from Selected Moroccan Red Wines. J Food Sci 2011; 76:C1342-8. [DOI: 10.1111/j.1750-3841.2011.02426.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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