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Qiao N, Gaur G, Modesto M, Chinnici F, Scarafile D, Borruso L, Marin AC, Spiezio C, Valente D, Sandri C, Gänzle MG, Mattarelli P. Physiological and genomic characterization of Lactiplantibacillus plantarum isolated from Indri indri in Madagascar. J Appl Microbiol 2023; 134:lxad255. [PMID: 37934609 DOI: 10.1093/jambio/lxad255] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 07/21/2023] [Accepted: 11/01/2023] [Indexed: 11/09/2023]
Abstract
AIMS Indri indri is a lemur of Madagascar which is critically endangered. The analysis of the microbial ecology of the intestine offers tools to improve conservation efforts. This study aimed to achieve a functional genomic analysis of three Lactiplantibacillus plantarum isolates from indris. METHODS AND RESULTS Samples were obtained from 18 indri; 3 isolates of Lp. plantarum were obtained from two individuals. The three isolates were closely related to each other, with <10 single nucleotide polymorphisms, suggesting that the two individuals shared diet-associated microbes. The genomes of the three isolates were compared to 96 reference strains of Lp. plantarum. The three isolates of Lp. plantarum were not phenotypically resistant to antibiotics but shared all 17 genes related to antimicrobial resistance that are part of the core genome of Lp. plantarum. The genomes of the three indri isolates of Lp. plantarum also encoded for the 6 core genome genes coding for enzymes related to metabolism of hydroxybenzoic and hydroxycinnamic acids. The phenotype for metabolism of hydroxycinnamic acids by indri isolates of Lp. plantarum matched the genotype. CONCLUSIONS Multiple antimicrobial resistance genes and gene coding for metabolism of phenolic compounds were identified in the genomes of the indri isolates, suggesting that Lp. plantarum maintains antimicrobial resistance in defense of antimicrobial plant secondary pathogens and that their metabolism by intestinal bacteria aids digestion of plant material by primate hosts.
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Affiliation(s)
- Nanzhen Qiao
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Gautam Gaur
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Monica Modesto
- Department of Agricultural and Food Sciences, University of Bologna, Bologna 40126, Italy
| | - Fabio Chinnici
- Department of Agricultural and Food Sciences, University of Bologna, Bologna 40126, Italy
| | - Donatella Scarafile
- Department of Agricultural and Food Sciences, University of Bologna, Bologna 40126, Italy
| | - Luigimaria Borruso
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano-Bozen, Bolzano 39100, Italy
| | - Antonio Castro Marin
- Department of Agricultural and Food Sciences, University of Bologna, Bologna 40126, Italy
| | - Caterina Spiezio
- Department of Animal Health Care and Management, Parco Natura Viva, Bussolengo (Verona) 37012, Italy
| | - Daria Valente
- Department of Life Sciences and Systems Biology, University of Torino, Turin 10124, Italy
| | - Camillo Sandri
- Department of Agricultural and Food Sciences, University of Bologna, Bologna 40126, Italy
- Department of Animal Health Care and Management, Parco Natura Viva, Bussolengo (Verona) 37012, Italy
| | - Michael G Gänzle
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Paola Mattarelli
- Department of Agricultural and Food Sciences, University of Bologna, Bologna 40126, Italy
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Mastrangelo N, Bianchi A, Pettinelli S, Santini G, Merlani G, Bellincontro A, Baris F, Chinnici F, Mencarelli F. Novelty of Italian Grape Ale (IGA) beer: Influence of the addition of Gamay macerated grape must or dehydrated Aleatico grape pomace on the aromatic profile. Heliyon 2023; 9:e20422. [PMID: 37780761 PMCID: PMC10539957 DOI: 10.1016/j.heliyon.2023.e20422] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 09/08/2023] [Accepted: 09/25/2023] [Indexed: 10/03/2023] Open
Abstract
A new category of fruit style beer resulting from the addition of grape matrices is named Italian Grape Ale (IGA). In this paper, we report data on an experimental work to produce IGA beers, adding macerated (CO2 or N2) red Gamay grape must or Aleatico grape pomace resulting from a grape dehydration process. Our hypothesis, that these wine processes can produce volatile organic compounds (VOCs) to characterize these IGA beers which was confirmed by chemical, sensory and aromatic results. IGA beers especially the one with gas-macerated grape musts (IGA-C and IGA-N) showed higher alcohol content than ALE beer (Control) and a higher polyphenol content and antioxidant activity. As regards VOCS, IGA beers increased the concentration of some classes (i.e., alcohols, esters, norisoprenoids) and IGA-N was better characterized by specific compounds such as isobutyric acid, phenylacetate, tyrosol, ethyl hydrogen succinate. Finally, E-nose and sensory evaluation discriminated significantly all the IGA beers.
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Affiliation(s)
- Nicola Mastrangelo
- Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy
| | - Alessandro Bianchi
- Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy
| | - Stefano Pettinelli
- Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy
| | - Gregorio Santini
- Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy
| | - Giorgio Merlani
- Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy
| | - Andrea Bellincontro
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via De Lellis, 01100, Viterbo, Italy
| | - Federico Baris
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Viale Fanin 40, Bologna, 40127, Italy
| | - Fabio Chinnici
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Viale Fanin 40, Bologna, 40127, Italy
| | - Fabio Mencarelli
- Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy
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Glicerina V, Siroli L, Canali G, Chinnici F, Capelli F, Lanciotti R, Colombo V, Romani S. Efficacy of biodegradable, antimicrobial packaging on safety and quality parameters maintenance of a pear juice and rice milk-based smoothie product. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108170] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Castro Marín A, Riponi C, Chinnici F. Chitosan in Sparkling Wines Produced by the Traditional Method: Influence of Its Presence during the Secondary Fermentation. Foods 2020; 9:foods9091174. [PMID: 32854326 PMCID: PMC7555991 DOI: 10.3390/foods9091174] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 08/21/2020] [Accepted: 08/21/2020] [Indexed: 11/16/2022] Open
Abstract
Chitosan is a polysaccharide admitted in winemaking as clarifying, antimicrobial and chelating agent. In addition, evidence about its antioxidant and radical scavenging activities have been recently reported in wine conditions. As an insoluble adjuvant, chitosan efficacy also depends on the duration of its contact with the matrix. In the case of sparkling wines obtained following the traditional method, for instance, the addition of chitosan before the secondary fermentation would permit a prolonged contact of the polymer with wine and yeast lees. However, information on the effects of this practice on final products is totally unknown. In this work, the addition of chitosan during the secondary fermentation of a traditional sparkling wine production method has been investigated for its effects on both the physicochemical and sensory characteristics of the resulting wine. After 12 months of "sur lie" maturation, chitosan was found to increase the protein and amino acid content of wines up to about 50% and 9%, respectively, with limited change of phenolics and organic acids. Volatile compounds, particularly esters, were increased as well, which was reflected by higher values for fruity character and aroma intensity after sensory tests. Foaming features, evaluated by sensory and physical measurements, were also positively affected.
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Abstract
Chitosan is a natural polymer that has quite recently been approved as an aid for microbial control, metal chelation, clarification, and reduction of contaminants in enology. In foods other than wine, chitosan has also been evidenced to have some other activities such as antioxidant and antiradical properties. Nevertheless, the actual extent of its activities in must and wines has not been fully established. This review aimed to gather and discuss the available scientific information on the efficacy of chitosan as a multifaceted aid in winemaking, including antimicrobial, chelating, clarifying and antioxidant activities, while summarizing the chemical mechanisms underlying its action. Attention has been specifically paid to those data obtained by using unmodified chitosan in wine or in conditions pertinent to its production, intentionally excluding functionalized polymers, not admitted in enology. Unconventional utilizations together with future perspectives and research needs targeting, for example, the use of chitosan from distinct sources, production strategies to increase its efficacy or the potential sensory impact of this polysaccharide, have also been outlined.
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Affiliation(s)
- Antonio Castro Marín
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Donato Colangelo
- Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile - DiSTAS, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Milena Lambri
- Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile - DiSTAS, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Claudio Riponi
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Fabio Chinnici
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
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6
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Castro Marín A, Culcasi M, Cassien M, Stocker P, Thétiot-Laurent S, Robillard B, Chinnici F, Pietri S. Chitosan as an antioxidant alternative to sulphites in oenology: EPR investigation of inhibitory mechanisms. Food Chem 2019; 285:67-76. [PMID: 30797377 DOI: 10.1016/j.foodchem.2019.01.155] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2018] [Revised: 01/21/2019] [Accepted: 01/22/2019] [Indexed: 01/09/2023]
Abstract
The efficacy against oxidative degradation in model and sulphite-free white wines of two commercial, insoluble chitosans (one being approved for winemaking) were investigated by electron paramagnetic resonance (EPR). Both compounds at various doses significantly inhibited the formation of α-(4-pyridyl-1-oxide)-N-t-butylnitrone (4-POBN)-1-hydroxyethyl adducts under normal wine storage conditions. Pre-incubation with 2 g/L chitosan followed by filtration had a better effect than adding 50 mg/L sulphur dioxide to the experimental Chardonnay wine on the release of 4-POBN adducts after 6 days of incubation with 100 μM iron(II). In a relevant photooxidative system acetaldehyde formation was significantly reduced after 6 days of incubation. Parallel EPR tests were performed to assess the importance of metal chelation (iron and copper) versus direct scavenging of hydroxyl radicals on the effect of chitosan. The present data support the potentiality of using biocompatible chitosan as a healthier complement and/or alternative to sulphur dioxide against white wine oxidative spoilage.
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Affiliation(s)
- Antonio Castro Marín
- Aix Marseille Univ, CNRS, ICR, Marseille, France; Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | | | | | | | | | | | - Fabio Chinnici
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
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7
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Ruiz-Moreno MJ, Raposo R, Puertas B, Cuevas FJ, Chinnici F, Moreno-Rojas JM, Cantos-Villar E. Effect of a grapevine-shoot waste extract on red wine aromatic properties. J Sci Food Agric 2018; 98:5606-5615. [PMID: 29696658 DOI: 10.1002/jsfa.9104] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/21/2017] [Revised: 04/13/2018] [Accepted: 04/23/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The use of a grapevine-shoot extract (VIN) is being studied as an alternative to sulfur dioxide (SO2 ). VIN stabilizes anthocyanins and preserves polyphenolic compounds, and thus improves chromatic wine properties. In this study, selected aroma compounds (esters, C13 -norisoprenoids, oxidation and vine-shoot-related compounds), sensory analysis and the olfactometric profile were determined in the wines treated with VIN at two concentrations. RESULTS Treatment with VIN hardly modified the content of esters and oxidation-related compounds in the wines. However, the high β-damascenone and isoeugenol contents and the increase in astringency at tasting in VIN wines were noteworthy, as were some odorant zones. All these were established as VIN markers after the chemometric data analysis. CONCLUSION These data revealed that only the lowest dose tested may be recommended as a suitable alternative to SO2 . Although some aromatic properties of these wines may change, these changes are not considered to affect the quality of the wines negatively. These results are useful for wineries, which face having to discover the aroma-related processes in the challenge of producing SO2 -free wines without detriment to their sensory properties. © 2018 Society of Chemical Industry.
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Affiliation(s)
- María J Ruiz-Moreno
- Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Alameda del Obispo, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDER), Junta de Andalucía, Córdoba, Spain
| | - Rafaela Raposo
- Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Rancho de la Merced, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDER), Junta de Andalucía, Jerez de la Frontera, Spain
| | - Belén Puertas
- Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Rancho de la Merced, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDER), Junta de Andalucía, Jerez de la Frontera, Spain
| | - Francisco J Cuevas
- Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Alameda del Obispo, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDER), Junta de Andalucía, Córdoba, Spain
| | - Fabio Chinnici
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | - José M Moreno-Rojas
- Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Alameda del Obispo, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDER), Junta de Andalucía, Córdoba, Spain
| | - Emma Cantos-Villar
- Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Rancho de la Merced, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDER), Junta de Andalucía, Jerez de la Frontera, Spain
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8
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Mannozzi C, Tylewicz U, Chinnici F, Siroli L, Rocculi P, Dalla Rosa M, Romani S. Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage. Food Chem 2018; 251:18-24. [DOI: 10.1016/j.foodchem.2018.01.015] [Citation(s) in RCA: 88] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2017] [Revised: 12/21/2017] [Accepted: 01/02/2018] [Indexed: 11/24/2022]
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9
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Raposo R, Chinnici F, Ruiz-Moreno MJ, Puertas B, Cuevas FJ, Carbú M, Guerrero RF, Ortíz-Somovilla V, Moreno-Rojas JM, Cantos-Villar E. Sulfur free red wines through the use of grapevine shoots: Impact on the wine quality. Food Chem 2017; 243:453-460. [PMID: 29146365 DOI: 10.1016/j.foodchem.2017.09.111] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2017] [Revised: 09/21/2017] [Accepted: 09/21/2017] [Indexed: 01/24/2023]
Abstract
Following a preliminary study to determine the possibility of using a grapevine shoot extract (VIN) as a sustainable alternative to sulfur dioxide (SO2), in this study, the chromatic features, phenolic composition, and sensory analysis of wines treated with VIN at two concentrations were studied during storage in bottle for the first time. The highest differences were found in phenolic compounds after 12months of storage in bottle. The VIN wines had a low content of free anthocyanins and were high in vinyl-pyranoanthocyanins, and B-type vitisins. Consequently, they showed better chromatic characteristics. Moreover VIN, especially at high dose, preserved non-anthocyanin phenolic compounds better than SO2. However, at this high dose some organoleptic properties were affected. VIN, when used at a low dose, is able to preserve wine composition without loss of quality.
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Affiliation(s)
- Rafaela Raposo
- Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Rancho de la Merced, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDR), Junta de Andalucía, Ctra. Trebujena, km 2.1, 11471 Jerez de la Frontera, Spain
| | - Fabio Chinnici
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich, 60, 47521 Cesena, FC, Italy
| | - María José Ruiz-Moreno
- Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Alameda del Obispo, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDR), Junta de Andalucía, Avd. Menéndez Pidal, 14004 Córdoba, Spain
| | - Belén Puertas
- Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Rancho de la Merced, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDR), Junta de Andalucía, Ctra. Trebujena, km 2.1, 11471 Jerez de la Frontera, Spain
| | - Francisco J Cuevas
- Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Alameda del Obispo, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDR), Junta de Andalucía, Avd. Menéndez Pidal, 14004 Córdoba, Spain
| | - María Carbú
- Departamento de Biomedicina, Biotecnología y Salud Pública, Facultad de Ciencias, Universidad de Cádiz, Polígono Río San Pedro s/n11510, Cádiz, Spain
| | - Raúl F Guerrero
- Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Rancho de la Merced, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDR), Junta de Andalucía, Ctra. Trebujena, km 2.1, 11471 Jerez de la Frontera, Spain
| | - Víctor Ortíz-Somovilla
- Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Alameda del Obispo, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDR), Junta de Andalucía, Avd. Menéndez Pidal, 14004 Córdoba, Spain
| | - José Manuel Moreno-Rojas
- Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Alameda del Obispo, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDR), Junta de Andalucía, Avd. Menéndez Pidal, 14004 Córdoba, Spain
| | - Emma Cantos-Villar
- Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Rancho de la Merced, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDR), Junta de Andalucía, Ctra. Trebujena, km 2.1, 11471 Jerez de la Frontera, Spain.
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Bargossi E, Tabanelli G, Montanari C, Gatto V, Chinnici F, Gardini F, Torriani S. Growth, biogenic amine production and tyrDC transcription of Enterococcus faecalis in synthetic medium containing defined amino acid concentrations. J Appl Microbiol 2017; 122:1078-1091. [PMID: 28117533 DOI: 10.1111/jam.13406] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2016] [Revised: 12/22/2016] [Accepted: 01/18/2017] [Indexed: 11/30/2022]
Abstract
AIMS The tyraminogenic potential of the strains Enterococcus faecalis EF37 and ATCC 29212 was investigated in a synthetic medium containing defined amounts of tyrosine and phenylalanine at different temperatures. METHODS AND RESULTS Enterococci growth and the production of biogenic amines (BA) were evaluated in relation to their pre-growth in medium containing tyrosine. Significant differences between the two strains were evidenced at metabolic level. Both the pre-adapted strains grew faster in all the tested conditions, independently of the presence of the precursor. Temperatures of 30 and 40°C positively affected the growth parameters. The tyrosine decarboxylase (tyrDC) activity of the strain EF37 was positively affected by pre-adaptation, while ATCC 29212 showed a faster and higher tyramine accumulation with not-adapted cells. The expression analysis of the gene tyrDC confirmed the influence of the growth conditions on gene transcription. CONCLUSIONS The small differences found between the two strains in the maximum transcript level reached rapidly after the inoculum and the different behaviour in the tyramine accumulation suggested the possible involvement of complex regulation mechanisms on the tyrDC or on the membrane transport systems, which could affect the different BA accumulation trend. SIGNIFICANCE AND IMPACT OF THE STUDY This study gives deeper insight into the metabolic regulation of tyrDC activity of enterococci.
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Affiliation(s)
- E Bargossi
- Department of Agricultural and Food Sciences, University of Bologna, Cesena (FC), Italy
| | - G Tabanelli
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Cesena (FC), Italy
| | - C Montanari
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Cesena (FC), Italy
| | - V Gatto
- Department of Biotechnology, University of Verona, Verona (VR), Italy
| | - F Chinnici
- Department of Agricultural and Food Sciences, University of Bologna, Cesena (FC), Italy
| | - F Gardini
- Department of Agricultural and Food Sciences, University of Bologna, Cesena (FC), Italy.,Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Cesena (FC), Italy
| | - S Torriani
- Department of Biotechnology, University of Verona, Verona (VR), Italy
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Tessarin P, Chinnici F, Donnini S, Liquori E, Riponi C, Rombolà AD. Influence of canopy-applied chitosan on the composition of organic cv. Sangiovese and Cabernet Sauvignon berries and wines. Food Chem 2016; 210:512-9. [DOI: 10.1016/j.foodchem.2016.04.137] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2016] [Revised: 04/16/2016] [Accepted: 04/29/2016] [Indexed: 11/29/2022]
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12
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Chinnici F, Durán-Guerrero E, Riponi C. Discrimination of some European vinegars with protected denomination of origin as a function of their amino acid and biogenic amine content. J Sci Food Agric 2016; 96:3762-3771. [PMID: 26676828 DOI: 10.1002/jsfa.7566] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2015] [Revised: 11/17/2015] [Accepted: 12/03/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Twenty-three amino acids and 11 amines were quantified in 37 premium quality European vinegars (traditional balsamic vinegar of Modena, balsamic vinegars of Modena and vinegars of Jerez) by an HPLC-DAD method after derivatisation with diethyl ethoxymethylenmalonate. Data were assessed in the light of the differences in technology and raw materials. RESULTS The total amount of amino acids ranged from 136 mg kg(-1) to 1450 mg kg(-1) in traditional balsamic vinegar of Modena and balsamic vinegar of Modena, respectively. Jerez vinegars had a mean content from 351 mg kg(-1) to 921 mg kg(-1) . Proline, glycine and γ-aminobutyric acid were the main amino acids while isoleucine was only found in balsamic vinegar of Modena at a concentration of <1 mg kg(-1) . Traditional balsamic vinegar of Modena had the lowest amount of biogenic amines. However, for all the vinegars, their concentration did not raise health issues. Based on the entire dataset, samples were successfully segregated and classified by means of principal component and cluster analysis. CONCLUSION The amino acid and amine content in vinegars is influenced by the production process and raw materials. They may potentially contribute in characterising the European premium quality vinegars also for authentication or anti-fraud purposes. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Fabio Chinnici
- Agricultural and Food Sciences Department, University of Bologna, Piazza Goidanich, 60, 47521, Cesena, FC, Italy
| | - Enrique Durán-Guerrero
- Analytical Chemistry Department, Faculty of Sciences-CAIV, University of Cádiz Agrifood Campus of International Excellence (CeiA3), P.O. Box 40, Polígono Río San Pedro, Puerto Real, 11510, Cádiz, Spain
| | - Claudio Riponi
- Agricultural and Food Sciences Department, University of Bologna, Piazza Goidanich, 60, 47521, Cesena, FC, Italy
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13
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Patrignani F, Chinnici F, Serrazanetti DI, Vernocchi P, Ndagijimana M, Riponi C, Lanciotti R. Production of Volatile and Sulfur Compounds by 10 Saccharomyces cerevisiae Strains Inoculated in Trebbiano Must. Front Microbiol 2016; 7:243. [PMID: 26973621 PMCID: PMC4777720 DOI: 10.3389/fmicb.2016.00243] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2015] [Accepted: 02/15/2016] [Indexed: 11/13/2022] Open
Abstract
In wines, the presence of sulfur compounds is the resulting of several contributions among which yeast metabolism. The characterization of the starter Saccharomyces cerevisiae needs to be performed also taking into account this ability even if evaluated together with the overall metabolic profile. In this perspective, principal aim of this experimental research was the evaluation of the volatile profiles, throughout GC/MS technique coupled with solid phase micro extraction, of wines obtained throughout the fermentation of 10 strains of S. cerevisiae. In addition, the production of sulfur compounds was further evaluated by using a gas-chromatograph coupled with a Flame Photometric Detector. Specifically, the 10 strains were inoculated in Trebbiano musts and the fermentations were monitored for 19 days. In the produced wines, volatile and sulfur compounds as well as amino acid concentrations were investigated. Also the physico-chemical characteristics of the wines and their electronic nose profiles were evaluated.
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Affiliation(s)
- Francesca Patrignani
- Department of Agricultural and Food Sciences, University of BolognaBologna, Italy; Interdepartmental Centres for Industrial Research, University of BolognaCesena, Italy
| | - Fabio Chinnici
- Department of Agricultural and Food Sciences, University of Bologna Bologna, Italy
| | - Diana I Serrazanetti
- Interdepartmental Centres for Industrial Research, University of Bologna Cesena, Italy
| | - Pamela Vernocchi
- Department of Agricultural and Food Sciences, University of BolognaBologna, Italy; Human Microbiome Unit, Genetic and Rare Diseases Area, Bambino Gesu Research Hospital IRCCSRome, Italy
| | - Maurice Ndagijimana
- Department of Agricultural Food and Nutritional Science, Agriculture/Forestry Centre, University of Alberta Edmonton, AB, Canada
| | - Claudio Riponi
- Department of Agricultural and Food Sciences, University of Bologna Bologna, Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, University of BolognaBologna, Italy; Interdepartmental Centres for Industrial Research, University of BolognaCesena, Italy
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14
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Durán-Guerrero E, Chinnici F, Natali N, Riponi C. Evaluation of volatile aldehydes as discriminating parameters in quality vinegars with protected European geographical indication. J Sci Food Agric 2015; 95:2395-2403. [PMID: 25315151 DOI: 10.1002/jsfa.6958] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/12/2014] [Revised: 10/09/2014] [Accepted: 10/09/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND Thirty-six high-quality vinegars with geographical indication belonging to Sherry and Modena areas (vinegars of Jerez, balsamic vinegars of Modena and traditional balsamic vinegars of Modena) with all possible aging periods were analyzed to determine the content of volatile aldehydes. A solid-phase extraction method with in-cartridge derivatization using O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine followed by gas chromatography-mass spectrometry was employed. RESULTS Twenty-two volatile aldehydes were identified and determined in the samples. Analysis of variance provided significant differences among the samples as a function of the type of vinegar, aging time and raw material. Principal component analysis and linear discriminant analysis demonstrated the possibility of discriminating the samples in terms of aging time and raw material. Linear aldehydes and compounds such as furfural, methional, nonenal, hexenal, 2-methylbutanal and i-butyraldehyde were the most significant variables able to discriminate the samples. CONCLUSION Aldehyde content of premium quality vinegars is a function of both ageing time and raw material. Their evaluation could be a useful tool with a view to ascertaining vinegar origin and genuineness.
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Affiliation(s)
- Enrique Durán-Guerrero
- Analytical Chemistry Department, Faculty of Sciences, CAIV, University of Cádiz Agrifood Campus of International Excellence, Puerto Real, 11510 Cádiz, Spain
| | - Fabio Chinnici
- Agricultural and Food Sciences Department, University of Bologna, Piazza Goidanich, 60-47521, Cesena (FC), Italy
| | - Nadia Natali
- Agricultural and Food Sciences Department, University of Bologna, Piazza Goidanich, 60-47521, Cesena (FC), Italy
| | - Claudio Riponi
- Agricultural and Food Sciences Department, University of Bologna, Piazza Goidanich, 60-47521, Cesena (FC), Italy
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15
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Montanari C, Bargossi E, Lanciotti R, Chinnici F, Gardini F, Tabanelli G. Effects of two different sourdoughs on the characteristics of Pandoro, a typical Italian sweet leavened baked good. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.04.045] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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16
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Chinnici F, Natali N, Riponi C. Efficacy of chitosan in inhibiting the oxidation of (+)-catechin in white wine model solutions. J Agric Food Chem 2014; 62:9868-9875. [PMID: 25234009 DOI: 10.1021/jf5025664] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The efficacy of chitosan and sulfites in inhibiting the oxidation of (+)-catechin in aerated model white wines has been compared by monitoring the browning development and the generation of oxidized phenolic compounds. In addition, the protecting effects of these two additives toward the oxidative decay of varietal thiols were investigated. Chitosan effectively contrasted the browning onset in model solutions all along the entire duration of the experimentation. Color development was limited and comparable in both the sulfite and chitosan added samples. Thanks to its polyelectrolyte behavior, chitosan adsorbed up to 80% of the more hydrophilic oxidized phenolic species and chelated 70 and 30% of Fe and Cu added to the solutions, respectively. Thiol oxidation was significantly lowered by chitosan, suggesting that this additive could contribute to maintain the varietal character of wines coming from aromatic grapes and vinified with reduced sulfite amounts.
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Affiliation(s)
- Fabio Chinnici
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna , Piazza Goidanich, 60, 47521 Cesena, Forlì-Cesena, Italy
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17
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Chinnici F, Sonni F, Natali N, Riponi C. Oxidative evolution of (+)-catechin in model white wine solutions containing sulfur dioxide, ascorbic acid or gallotannins. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.11.013] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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18
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Sonni F, Chinnici F, Natali N, Riponi C. Pre-fermentative replacement of sulphur dioxide by lysozyme and oenological tannins: Effect on the formation and evolution of volatile compounds during the bottle storage of white wines. Food Chem 2011; 129:1193-200. [DOI: 10.1016/j.foodchem.2011.05.104] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2010] [Revised: 04/14/2011] [Accepted: 05/23/2011] [Indexed: 11/25/2022]
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19
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Sonni F, Moore EG, Clark AC, Chinnici F, Riponi C, Scollary GR. Impact of glutathione on the formation of methylmethine- and carboxymethine-bridged (+)-catechin dimers in a model wine system. J Agric Food Chem 2011; 59:7410-7418. [PMID: 21591782 DOI: 10.1021/jf200968x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
This study was performed to assess the impact of glutathione on the reaction between (+)-catechin and carbonyl compounds in wine-related conditions. (+)-Catechin (0.50 mM) and either glyoxylic acid (0.25 mM) or acetaldehyde (0.25 mM) were added to a model wine system with 0.0, 0.25, and 2.5 mM of glutathione added. UPLC-DAD and LC-MS analysis showed that the formation of carbonyl-bridged (+)-catechin dimers was inhibited in the samples with a glutathione to carbonyl ratio of 10:1 compared to the samples without glutathione. At a ratio of 1:1, glutathione inhibited the acetaldehyde-bridged dimers but only had a minor impact on the glyoxylic acid-bridged dimers. Further investigations showed that this trend of inhibition by glutathione on the glyoxylic acid-derived dimer was independent of temperatures, 20 °C vs 45 °C, or the presence of metal ions, 0.2 mg/L copper(II) and 5 mg/L iron(II). (1)H NMR analysis and LC-MS analysis provided evidence that glutathione inhibited dimer formation via different mechanisms depending on the carbonyl compound. For acetaldehyde-derived dimers, the main mode of inhibition was the ability of glutathione to form a (methyl-glutathionyl-methine)-(+)-catechin complex. Alternatively, the formation of a glutathione-glyoxylic acid addition product impeded the reaction between glyoxylic acid with (+)-catechin. These results demonstrate that glutathione, at sufficient concentration, can have a substantial impact on carbonyl-derived polymerization reactions in wine-like conditions.
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Affiliation(s)
- Francesca Sonni
- Department of Food Science, University of Bologna, Bologna, Italy
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20
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Chinnici F, Natali N, Sonni F, Bellachioma A, Riponi C. Comparative changes in color features and pigment composition of red wines aged in oak and cherry wood casks. J Agric Food Chem 2011; 59:6575-6582. [PMID: 21548629 DOI: 10.1021/jf2005518] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The color features and the evolution of both the monomeric and the derived pigments of red wines aged in oak and cherry 225 L barriques have been investigated during a four months period. For cherry wood, the utilization of 1000 L casks was tested as well. The use of cherry casks resulted in a faster evolution of pigments with a rapid decline of monomeric anthocyanins and a quick augmentation formation of derived and polymeric compounds. At the end of the aging, wines stored in oak and cherry barriques lost, respectively, about 20% and 80% of the initial pigment amount, while in the 1000 L cherry casks, the same compounds diminished by about 60%. Ethyl-bridged adducts and vitisins were the main class of derivatives formed, representing up to 25% of the total pigment amount in the cherry aged samples. Color density augmented in both the oak and cherry wood aged samples, but the latter had the highest values of this parameter. Because of the highly oxidative behavior of the cherry barriques, the use of larger casks (e.g., 1000 L) is proposed in the case of prolonged aging times.
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Affiliation(s)
- Fabio Chinnici
- Food Science Department, Alma Mater Studiorum, University of Bologna , Viale Fanin 40, 40127-Bologna, Italy.
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21
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22
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Chinnici F, Durán Guerrero E, Sonni F, Natali N, Natera Marín R, Riponi C. Gas chromatography-mass spectrometry (GC-MS) characterization of volatile compounds in quality vinegars with protected european geographical indication. J Agric Food Chem 2009; 57:4784-92. [PMID: 19385596 DOI: 10.1021/jf804005w] [Citation(s) in RCA: 68] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
The volatile composition of 26 premium quality vinegars belonging to three different protected geographical indications (traditional balsamic vinegar of Modena, balsamic vinegar of Modena, and sherry vinegar) has been characterized by means of a solid-phase extraction (SPE) gas chromatography-mass spectrometry GC-MS method. Among the about 90 quantified compounds, short-chain fatty acids, furanic compounds, enolic derivatives, and some esters were found to discriminate the samples as a consequence of differences in the extent of Maillard reactions, presence of alcoholic fermentation, or duration of wood aging.
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Affiliation(s)
- Fabio Chinnici
- Food Science Department, University of Bologna, Bologna, Italy.
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23
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24
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Masino F, Chinnici F, Bendini A, Montevecchi G, Antonelli A. A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.05.069] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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25
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Chinnici F, Natali N, Spinabelli U, Riponi C. Presence of polycyclic aromatic hydrocarbons in woody chips used as adjuvant in wines, vinegars and distillates. Lebensm Wiss Technol 2007. [DOI: 10.1016/j.lwt.2006.11.005] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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26
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Chinnici F, Spinabelli U, Amati A. SIMULTANEOUS DETERMINATION OF ORGANIC ACIDS, SUGARS, AND ALCOHOLS IN MUSTS AND WINES BY AN IMPROVED ION-EXCLUSION HPLC METHOD. J LIQ CHROMATOGR R T 2007. [DOI: 10.1081/jlc-120014274] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Fabio Chinnici
- a Dipartimento di Scienze degli Alimenti , Università di Bologna , Via Fanin 40, Bologna , 40127 , Italy
| | - Umberto Spinabelli
- a Dipartimento di Scienze degli Alimenti , Università di Bologna , Via Fanin 40, Bologna , 40127 , Italy
| | - Aureliano Amati
- a Dipartimento di Scienze degli Alimenti , Università di Bologna , Via Fanin 40, Bologna , 40127 , Italy
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Natali N, Chinnici F, Riponi C. Characterization of volatiles in extracts from oak chips obtained by accelerated solvent extraction (ASE). J Agric Food Chem 2006; 54:8190-8. [PMID: 17032028 DOI: 10.1021/jf0614387] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
Sixteen commercially available oak chips, differing in origin (French or American) and toasting level, were extracted by an accelerated solvent extraction method and characterized by their volatile composition. About 80 compounds were identified and quantified, a great part of them from the thermodegradation of lignin and cellulose. One furanone (solerone) and two C-13 norisoprenoids (3-oxo-alpha-ionol and a 3-oxoretro-alpha-ionol isomer) were also tentatively identified and reported for the first time in toasted wood. Quantitative data demonstrated the oak chips to be not so different from the composition of light- or medium-toasted wood barrels, which was reported by other authors. The same data suggest that toasting level had the strongest influence on the volatile composition of chip samples. Phenyl ketones, volatile phenols, and some furanic compounds were the most influenced. On the other hand, the influence of wood origin was found to be weaker.
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Affiliation(s)
- Nadia Natali
- Department of Food Science, University of Bologna, Viale Fanin 40, 40127 Bologna, Italy
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28
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Chinnici F, Spinabelli U, Riponi C, Amati A. Optimization of the determination of organic acids and sugars in fruit juices by ion-exclusion liquid chromatography. J Food Compost Anal 2005. [DOI: 10.1016/j.jfca.2004.01.005] [Citation(s) in RCA: 135] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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29
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Chinnici F, Bendini A, Gaiani A, Riponi C. Radical scavenging activities of peels and pulps from cv. Golden Delicious apples as related to their phenolic composition. J Agric Food Chem 2004; 52:4684-9. [PMID: 15264900 DOI: 10.1021/jf049770a] [Citation(s) in RCA: 108] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The relationship between phenolic composition and radical scavenging activity of apple peel and pulp was investigated in fruit produced according to both organic and integrated agricultural methods. Apple tissue extracts were subjected to high-performance liquid chromatography separation, which showed that as compared with pulps, peels are richer in almost all of the quantified phenolics. Flavonols, flavanols, procyanidins, dihydrochalcones, and hydroxycinnamates were the identified phenolic classes in peel tissue, and the most abundant compounds were epicatechin, procyanidin B2, and phloridzin. Pulps were poorer in phytochemicals. Their major phenolics were procyanidins and hydroxycinnamates. Flavonols in amounts <20 mg kg(-1) fresh weight (fw) were also found. In both peels and pulps, integrated production samples were richer in polyphenols. Among the 14 compounds identified, only phloridzin had a tendency to appear higher in organic peels. The total antioxidant capacities (TAC) of extracts were evaluated using the 1,1-diphenyl-2-picrylhydrazyl radical assay and were expressed as Trolox equivalents. Integrated peels gave the highest TAC (18.56 mM kg(-1) fw), followed by organic peels (TAC = 14.96), integrated pulps (TAC = 7.12), and organic pulps (TAC = 6.28). In peels, the top contributors to the antioxidant activity were found to be flavonols, flavanols, and procyanidins, which accounted for about 90% of the total calculated activity whereas in pulps, the TAC was primarily derived from flavanols (monomers and polymers) together with hydroxycinnamates. A good correlation between the sum of polyphenols and the radical scavenging activities was found. Among the single classes of compounds, procyanidins (in peels and pulps) and flavonols (in peels) were statistically correlated to the TAC.
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Affiliation(s)
- Fabio Chinnici
- Dipartimento di Scienze degli Alimenti, University of Bologna, Via Fanin 40, 40127 Bologna, Italy.
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Chinnici F, Gaiani A, Natali N, Riponi C, Galassi S. Improved HPLC determination of phenolic compounds in cv. golden delicious apples using a monolithic column. J Agric Food Chem 2004; 52:3-7. [PMID: 14709005 DOI: 10.1021/jf030459n] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
A rapid HPLC-DAD determination of phenols in apple using an RP monolithic column is reported. Because of the hydrodynamic advantages offered by this kind of column and the use of acidified acetonitrile as eluent, assays of apple extracts can be performed in <21 min. Assays of pulp and peel extracts were carried out without the need for time-consuming sample pretreatment except filtration. Several flavanols, hydroxycinnamic acids, dihydrochalcones, and six quercetin glycosides were identified and quantified. A seventh quercetin derivative, two chalcone-related compounds, and three hydroxycinnamic derivatives were also found. Peels proved to be richer in phenols than pulps, the former being composed mainly of (-)-epicatechin, procyanidin B2, chlorogenic acid, phloridzin, hyperin, and avicularin. In pulps, where the chlorogenic acid was the principal phenolic compound, quercetin glycosides were found in very low amounts.
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Affiliation(s)
- Fabio Chinnici
- Dipartimento di Scienze degli Alimenti, Università di Bologna, 40127 Bologna, Italy.
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Chinnici F, Masino F, Antonelli A. Determination of furanic compounds in traditional balsamic vinegars by ion-exclusion liquid chromatography and diode-array detection. J Chromatogr Sci 2003; 41:305-10. [PMID: 12935302 DOI: 10.1093/chromsci/41.6.305] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
A method for the determination of furanic compounds in traditional balsamic vinegars is proposed. It is based on ion-exclusion chromatographic separation and diode-array detection of furans through an isocratic elution with 0.01 N phosphoric acid and 16% acetonitrile. Preliminary trials on standard compounds stability in heat-acidic conditions are also performed. In all the 19 samples analyzed, 2-furoic acid, 5 HMF, and furfural are found. No sample contains 4-hydroxy-2,5-dimethyl-3-(2H)-furanone (DHMF); 2-acetylfuran; or furfuryl alcohol. Three unknown compounds are also detected. The last eluting of these compounds is identified as 5-acethoxymethylfurfural, and, notwithstanding a partial hydrolysis in our chromatographic conditions, its quantitation can be carried out.
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Affiliation(s)
- Fabio Chinnici
- Dipartimento di Scienze degli Alimenti, Università di Bologna, Via Fanin 40, 40127, Bologna, Italy.
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Parpinello G, Chinnici F, Versari A, Riponi C. Preliminary Study on Glucose Oxidase–Catalase Enzyme System to Control the Browning of Apple and Pear Purées. Lebensm Wiss Technol 2002. [DOI: 10.1006/fstl.2001.9851] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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