1
|
Berríos D, Nahuelcura J, González F, Peña F, Cornejo P, Pérez-Navarro J, Gómez-Alonso S, Ruiz A. The Biosynthesis, Accumulation of Phenolic Compounds and Antioxidant Response in Lactuca sativa L. Plants Inoculated with a Biofertilizer Based on Soil Yeast and Iron Nanoparticles. Plants (Basel) 2024; 13:388. [PMID: 38337921 PMCID: PMC10856853 DOI: 10.3390/plants13030388] [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] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 01/23/2024] [Accepted: 01/24/2024] [Indexed: 02/12/2024]
Abstract
Lettuce is a vegetable that contributes vitamins, minerals, fibre, phenolic compounds and antioxidants to the human diet. In the search for improving production conditions and crop health, the use of microorganisms with plant growth-promoting capabilities, such as soil yeasts (PGPY), in conjunction with nanotechnology could offer sustainable development of agroecosystems. This study evaluated the synthesis of health-promoting bioactive compounds in lettuce under the application of soil yeast and an iron nanoparticle (NP-Fe2O3) encapsulated in alginate beads. Two yeast strains, Candida guillermondii and Rhodotorula mucilaginosa, and a consortium of both yeasts were used in the presence and absence of Fe2O3-NPs. Phenolic compounds were identified and quantified via HPLC-ESI-Q-ToF and antioxidant activity. Ten phenolic compounds were identified, highlighting the chicoric acid isomer and two quercetin glycosides with high concentrations of up to 100 µg g-1 in treatments with C. guillermondii. Treatments with R. mucilaginosa and NPs-Fe2O3 presented an increase in antioxidant activity, mainly in TEAC, CUPRAC and DPPH activities in leaves, with significant differences between treatments. Therefore, the use of encapsulated soil yeasts is a viable alternative for application in vegetables to improve the biosynthesis and accumulation of phenolic compounds in lettuce and other crops.
Collapse
Affiliation(s)
- Daniela Berríos
- Departamento de Ciencias Químicas y Recursos Naturales, Scientific and Technological Bioresource Nucleus BIOREN-UFRO, Universidad de La Frontera, Temuco 4811230, Chile
- Programa de Doctorado en Ciencias Agroalimentarias y Medioambiente, Facultad de Ciencias Agropecuarias y Forestales, Universidad de La Frontera, Temuco 4811230, Chile
| | - Javiera Nahuelcura
- Departamento de Ciencias Químicas y Recursos Naturales, Scientific and Technological Bioresource Nucleus BIOREN-UFRO, Universidad de La Frontera, Temuco 4811230, Chile
| | - Felipe González
- Programa de Doctorado en Ciencias Mención Biología Celular y Molecular Aplicada, Facultad de Ciencias Agropecuarias y Forestales, Universidad de La Frontera, Temuco 4811230, Chile
| | - Fabiola Peña
- Departamento de Ciencias Químicas y Recursos Naturales, Scientific and Technological Bioresource Nucleus BIOREN-UFRO, Universidad de La Frontera, Temuco 4811230, Chile
- Programa de Doctorado en Ciencias Agroalimentarias y Medioambiente, Facultad de Ciencias Agropecuarias y Forestales, Universidad de La Frontera, Temuco 4811230, Chile
| | - Pablo Cornejo
- Escuela de Agronomía, Facultad de Ciencias Agronómica y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Quillota 2260000, Chile
- Centro Regional de Investigación e Innovación para la Sostenibilidad de la Agricultura y los Territorios Rurales, CERES, La Palma, Quillota 2260000, Chile
| | - José Pérez-Navarro
- Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, 13001 Ciudad Real, Spain
| | - Sergio Gómez-Alonso
- Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, 13001 Ciudad Real, Spain
| | - Antonieta Ruiz
- Departamento de Ciencias Químicas y Recursos Naturales, Scientific and Technological Bioresource Nucleus BIOREN-UFRO, Universidad de La Frontera, Temuco 4811230, Chile
| |
Collapse
|
2
|
Bustamante M, Giménez P, Just-Borràs A, Solé-Clua I, Gombau J, Heras JM, Sieczkowski N, Gil M, Pérez-Navarro J, Gómez-Alonso S, Canals JM, Zamora F. Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning. Foods 2024; 13:310. [PMID: 38254611 PMCID: PMC10815160 DOI: 10.3390/foods13020310] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 01/11/2024] [Accepted: 01/16/2024] [Indexed: 01/24/2024] Open
Abstract
One of the problems that most seriously affects oenology today is enzymatic browning, especially when grapes are infected by grey rot. We studied the capacity of glutathione (GSH) and a specific inactivated dry yeast rich in glutathione (IDY-GSH) to protect white grape must from browning compared to that of sulphur dioxide (SO2). The results indicate that SO2 drastically reduces the oxygen consumption rate (by around 72%), protects hydroxycinnamic acids from oxidation and prevents grape must against browning even in the presence of laccase. Specifically, the presence of SO2 reduced the colour's blue-yellow component (b*) by around 91% in control conditions and around 76% in the presence of laccase. GSH, pure or in the form of IDY-GSH, also reduces the oxygen consumption rate (by 23% and 36%, respectively) but to a lesser extent than SO2. GSH also favours the formation of grape reaction product (GRP) from hydroxycinnamic acids and effectively protects grape must against browning in healthy grape conditions. Specifically, the presence of GSH reduced b* by around 81% in control conditions. Nevertheless, in the presence of laccase, it was not effective enough, reducing b* by around 39% in the case of pure GSH and 24% in the case of IDY-GSH. Therefore, both forms of GSH can be considered as interesting alternative tools to SO2 for preventing browning in white grape must, but only when the grapes are healthy.
Collapse
Affiliation(s)
- Marco Bustamante
- Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain; (M.B.); (P.G.); (J.M.C.)
| | - Pol Giménez
- Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain; (M.B.); (P.G.); (J.M.C.)
| | - Arnau Just-Borràs
- Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain; (M.B.); (P.G.); (J.M.C.)
| | - Ignasi Solé-Clua
- Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain; (M.B.); (P.G.); (J.M.C.)
| | - Jordi Gombau
- Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain; (M.B.); (P.G.); (J.M.C.)
| | - José M. Heras
- Lallemand Bio S.L., C/Galileu 303, 1ª Planta, 08028 Barcelona, Spain
| | | | - Mariona Gil
- Instituto de Ciencias Aplicadas, Facultad de Ingeniería, Campus Providencia, Universidad Autónoma de Chile, Sede Santiago, Av. Pedro de Valdivia 425, Providencia, Santiago 7510552, Chile;
| | - José Pérez-Navarro
- Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, 13001 Ciudad Real, Spain
| | - Sergio Gómez-Alonso
- Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, 13001 Ciudad Real, Spain
| | - Joan Miquel Canals
- Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain; (M.B.); (P.G.); (J.M.C.)
| | - Fernando Zamora
- Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain; (M.B.); (P.G.); (J.M.C.)
| |
Collapse
|
3
|
Olivati C, Nishiyama-Hortense YP, Soares Janzantti N, da Silva R, Lago Vanzela ES, Gómez-Alonso S. Dark-Chocolate-Coated BRS Clara Raisins: Phenolic Composition and Sensory Attributes. Molecules 2023; 28:7006. [PMID: 37894486 PMCID: PMC10609335 DOI: 10.3390/molecules28207006] [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: 07/24/2023] [Revised: 09/06/2023] [Accepted: 09/11/2023] [Indexed: 10/29/2023] Open
Abstract
Dark chocolate dragée confectionary was made with BRS Clara raisins pre-treated with extra virgin olive oil (EVOO). The evaluation of the changes in the phenolic composition (flavonols, hydrocinnamic acid derivatives (HCADs), stilbenes and flavan-3-ol monomers, dimers, and proanthocyanidins (PAs)) resulting from the covering process showed that the chocolate coating was responsible for an increase in the concentrations of flavan-3-ols and PAs when compared to just the raisins. For the flavonols and HCADs, a reduction in the total concentration of compounds was observed when comparing the dragées to the raisins. Furthermore, there was a strong influence of chocolate in the qualitative profile with the emergence of new compounds (quercetin-3-pentoside, kampfterol-3-rutinoside, p-coumaric acid, and caffeoyl-aspartate). The combination of these ingredients (raisins and chocolate) resulted in a dark chocolate coated raisin (DC) with good sensory acceptance and a more complex phenolic composition that may positively contribute to its functional quality.
Collapse
Affiliation(s)
- Carolina Olivati
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo nº 2265, São José do Rio Preto 15054-000, Brazil
- Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain
| | - Yara Paula Nishiyama-Hortense
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo nº 2265, São José do Rio Preto 15054-000, Brazil
- Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain
| | - Natália Soares Janzantti
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo nº 2265, São José do Rio Preto 15054-000, Brazil
| | - Roberto da Silva
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo nº 2265, São José do Rio Preto 15054-000, Brazil
| | - Ellen Silva Lago Vanzela
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo nº 2265, São José do Rio Preto 15054-000, Brazil
| | - Sergio Gómez-Alonso
- Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain
- Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain
| |
Collapse
|
4
|
Nishiyama-Hortense YP, Olivati C, Pérez-Navarro J, Souza RT, Janzantti NS, Da-Silva R, Hermosín-Gutiérrez I, Gómez-Alonso S, Lago-Vanzela ES. Phenolic Composition of Brazilian BRS Carmem (Muscat Belly A × BRS Rúbea) Grapes: Evaluation of Their Potential Use as Bioingredients. Foods 2023; 12:2608. [PMID: 37444346 DOI: 10.3390/foods12132608] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2023] [Revised: 06/21/2023] [Accepted: 06/30/2023] [Indexed: 07/15/2023] Open
Abstract
The BRS Carmem grape was developed as an alternative for processing juices and wines. This study aimed to determine the phenolic compounds (PC) in the edible parts of this grape from two harvests-one harvested at ideal maturation time and another when the grapes were still immature-using HPLC-DAD-ESI-MS/MS. Student's t-test was used (α = 0.05) to evaluate differences in the PC content between the edible parts and between the harvests. Both skins showed a predominance of flavonols, anthocyanins, hydroxycinnamic acids derivatives (HCAD) and stilbenes, with higher concentrations for harvest 1 than harvest 2. For both harvests (harvest 1 and harvest 2), the HCAD (mg of caftaric acid•kg fruit-1) was higher in whole grapes (383.98 and 67.09) than in their skins (173.95 and 21.74), with a predominance of trans-caffeic acid for all samples; the flavan-3-ols and proanthocyanidins (mg of (+)-catechin•kg fruit-1) presented higher concentrations in the seeds (flavan-3-ols: 203.20 and 182.71, proanthocyanidins: 453.57 and 299.86) than in the skins (flavan-3-ols: 1.90 and 4.56, proanthocyanidins: 37.58 and 98.92); the stilbenes concentration (µg 3-glc-resveratrol•kg fruit-1) was higher for the seeds from harvest 2 (896.25) than those from harvest 1 (48.67). BRS Carmem grapes contain a phenolic composition complex, and still have a relevant concentration of flavonols, anthocyanins and stilbenes, even when immature.
Collapse
Affiliation(s)
- Yara Paula Nishiyama-Hortense
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (Unesp), Rua Cristóvão Colombo 2265, São José do Rio Preto 15054-000, Brazil
- Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Carolina Olivati
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (Unesp), Rua Cristóvão Colombo 2265, São José do Rio Preto 15054-000, Brazil
- Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - José Pérez-Navarro
- Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, 13071 Ciudad Real, Spain
| | | | - Natália S Janzantti
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (Unesp), Rua Cristóvão Colombo 2265, São José do Rio Preto 15054-000, Brazil
| | - Roberto Da-Silva
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (Unesp), Rua Cristóvão Colombo 2265, São José do Rio Preto 15054-000, Brazil
| | - Isidro Hermosín-Gutiérrez
- Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Sergio Gómez-Alonso
- Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Ellen Silva Lago-Vanzela
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (Unesp), Rua Cristóvão Colombo 2265, São José do Rio Preto 15054-000, Brazil
| |
Collapse
|
5
|
Nishiyama-Hortense YPDO, Rossi MJDP, Shimizu-Marin VD, Janzantti NS, Gómez-Alonso S, Da-Silva R, Lago-Vanzela ES. Jelly candy enriched with BRS Violeta grape juice: Anthocyanin retention and sensory evaluation. Future Foods 2022. [DOI: 10.1016/j.fufo.2022.100179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022] Open
|
6
|
Olivati C, Nishiyama YP, da Silva R, Gómez-Alonso S, Lago-Vanzela ES. BRS Clara raisins production: Effect of the pre-treatment and the drying process on the phenolic composition. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
7
|
Valdebenito A, Nahuelcura J, Santander C, Cornejo P, Contreras B, Gómez-Alonso S, Ruiz A. Physiological and Metabolic Effects on the Inoculation of Arbuscular Mycorrhizal Fungi in Solanum tuberosum Crops under Water Stress. Plants 2022; 11:plants11192539. [PMID: 36235406 PMCID: PMC9570523 DOI: 10.3390/plants11192539] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 09/15/2022] [Accepted: 09/22/2022] [Indexed: 12/02/2022]
Abstract
Solanum tuberosum is one of the most important crops in the world; however, drought has caused significant losses in its production. One solution is the use of arbuscular mycorrhizal fungi (AMF). In this study, the phenolic profiles and antioxidant activity of the leaves of two potato genotypes (VR808 and CB2011-104) were evaluated over time in crops inoculated with two strains of AMF, as well as a consortium, in combination with a commercial fungicide. In addition, three usable humidity levels were established after the beginning of tuberization. The phenolic compounds found during the first sampling time in the VR808 genotype reached a maximum of 3348 mg kg−1, and in the CB2011-104 genotype, they reached a maximum of 2982 mg kg−1. Seven phenolic compounds were detected in the VR808 genotype, and eleven were detected in the CB2011-104 genotype, reaching the highest concentration at the last sampling time. The antioxidant activity in the first sampling was greater than the Trolox equivalent antioxidant capacity (TEAC), and in the third sampling, the cupric reducing antioxidant capacity (CUPRAC) predominated. The association of AMF with the plant by PCA demonstrated that these fungi assist in protecting the plants against water stress, since in the last harvest, the results were favorable with both mycorrhizae.
Collapse
Affiliation(s)
- Analía Valdebenito
- Departamento de Ciencias Químicas y Recursos Naturales, Scientific and Technological Bioresource Nucleus BIOREN-UFRO, Universidad de La Frontera, Avda. Francisco Salazar 01145, Temuco 4811230, Chile
| | - Javiera Nahuelcura
- Departamento de Ciencias Químicas y Recursos Naturales, Scientific and Technological Bioresource Nucleus BIOREN-UFRO, Universidad de La Frontera, Avda. Francisco Salazar 01145, Temuco 4811230, Chile
| | - Christian Santander
- Departamento de Ciencias Químicas y Recursos Naturales, Scientific and Technological Bioresource Nucleus BIOREN-UFRO, Universidad de La Frontera, Avda. Francisco Salazar 01145, Temuco 4811230, Chile
| | - Pablo Cornejo
- Escuela de Agronomía, Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Quillota 2260000, Chile
| | - Boris Contreras
- Novaseed Ltda. and Papas Arcoiris Ltda., Loteo Pozo de Ripio s/n, Parque Ivian II, Puerto Varas 5550000, Chile
| | - Sergio Gómez-Alonso
- Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, 13001 Ciudad Real, Spain
| | - Antonieta Ruiz
- Departamento de Ciencias Químicas y Recursos Naturales, Scientific and Technological Bioresource Nucleus BIOREN-UFRO, Universidad de La Frontera, Avda. Francisco Salazar 01145, Temuco 4811230, Chile
- Correspondence:
| |
Collapse
|
8
|
Pérez-Navarro J, Hermosín-Gutiérrez I, Gómez-Alonso S, Kurt-Celebi A, Colak N, Akpınar E, Hayirlioglu-Ayaz S, Ayaz FA. Vitis vinifera Turkish novel table grape 'Karaerik'. Part II: Non-anthocyanin phenolic composition and antioxidant capacity. J Sci Food Agric 2022; 102:813-822. [PMID: 34223652 DOI: 10.1002/jsfa.11416] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [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: 02/09/2021] [Revised: 06/21/2021] [Accepted: 08/25/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND 'Karaerik' is a novel table grape (Vitis vinifera L.) native to Turkey and widely cultivated in areas bordering the city of Erzincan. Because of the demonstrated beneficial effects on human health of the grape phenolic composition, the aim of this work was to conduct a detailed profiling of non-anthocyanin phenolic fractions from different grape tissues of the 'Karaerik' table grape. Both qualitative and quantitative characterization of phenolic compounds were achieved using high-performance liquid chromatography-diode array detection-electrospray ionization-tandem mass spectrometry. Total phenolic content and oxygen radical absorbance capacity were also determined to evaluate the antioxidant properties of this table grape. RESULTS A high number of non-anthocyanin phenolic compounds was identified in 'Karaerik' table grape skins and seeds, including 11 flavonols, six hydroxycinnamic acid derivatives, two stilbenes, several monomeric and dimeric flavan-3-ols and proanthocyanidins. Quercetin-type derivatives dominated the flavonol profile of grape skins, followed by myricetin type. Tartaric acid esters of three acids (caffeic, coumaric and ferulic acids) were the main hydroxycinnamic acid derivatives in this cultivar. Qualitative and quantitative differences were observed in flavan-3-ol composition among the grape tissues. Proanthocyanidins were the most abundant class of phenolic compounds in 'Karaerik' grapes, being mainly located in seeds. Higher antioxidant capacity values were determined in grape seeds, in correlation with the total phenolic content. CONCLUSION These results provide useful information for a better understanding of phenolic antioxidants from the 'Karaerik' table grape and will contribute to promoting the varietal identity and health-related properties of this fruit. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
- José Pérez-Navarro
- Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain
- Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Isidro Hermosín-Gutiérrez
- Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain
- Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Sergio Gómez-Alonso
- Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain
| | - Aynur Kurt-Celebi
- Graduate School of Natural and Applied Sciences, Biology Graduate Program, Karadeniz Technical University, Trabzon, Turkey
| | - Nesrin Colak
- Department of Biology, Faculty of Science, Karadeniz Technical University, Trabzon, Turkey
| | - Erdal Akpınar
- Department of Geography, Faculty of Arts and Science, Erzincan Binali Yıldırım University, Erzincan, Turkey
| | - Sema Hayirlioglu-Ayaz
- Department of Biology, Faculty of Science, Karadeniz Technical University, Trabzon, Turkey
| | - Faik A Ayaz
- Department of Biology, Faculty of Science, Karadeniz Technical University, Trabzon, Turkey
| |
Collapse
|
9
|
Guisantes-Batan E, Mazuecos L, Rubio B, Pereira-Caro G, Moreno-Rojas JM, Andrés A, Gómez-Alonso S, Gallardo N. Grape seed extract supplementation modulates hepatic lipid metabolism in rats. Implication of PPARβ/δ. Food Funct 2022; 13:11353-11368. [DOI: 10.1039/d2fo02199d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Grape seed extract supplementationat low doses (25 mg per kg BW per day) modulates the transcriptional programs that controls the hepatic lipid metabolism in lean normolipidemic Wistar rats through PPARβ/δ activation.
Collapse
Affiliation(s)
- Eduardo Guisantes-Batan
- Regional Institute for Applied Scientific Research, University of Castilla-La Mancha, Avenida Camilo José Cela 1B, 13071 Ciudad Real, Spain
- Department of Analytical Chemistry and Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avenida Camilo José Cela 10, 13071 Ciudad Real, Spain
| | - Lorena Mazuecos
- Regional Centre for Biomedical Research (CRIB), University of Castilla-La Mancha, 13071 Ciudad Real, Spain
- Biochemistry Section, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avenida Camilo José Cela 10, 13071 Ciudad Real, Spain
| | - Blanca Rubio
- Regional Centre for Biomedical Research (CRIB), University of Castilla-La Mancha, 13071 Ciudad Real, Spain
- Biochemistry Section, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avenida Camilo José Cela 10, 13071 Ciudad Real, Spain
| | - Gema Pereira-Caro
- Department of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Avenida Menendez-Pidal, SN, 14004 Córdoba, Spain
- Foods for Health Group, Instituto Maimónides de Investigación Biomédica de Córdoba (IMIBIC), Córdoba, Spain
| | - José Manuel Moreno-Rojas
- Department of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Avenida Menendez-Pidal, SN, 14004 Córdoba, Spain
- Foods for Health Group, Instituto Maimónides de Investigación Biomédica de Córdoba (IMIBIC), Córdoba, Spain
| | - Antonio Andrés
- Regional Centre for Biomedical Research (CRIB), University of Castilla-La Mancha, 13071 Ciudad Real, Spain
- Biochemistry Section, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avenida Camilo José Cela 10, 13071 Ciudad Real, Spain
| | - Sergio Gómez-Alonso
- Regional Institute for Applied Scientific Research, University of Castilla-La Mancha, Avenida Camilo José Cela 1B, 13071 Ciudad Real, Spain
- Department of Analytical Chemistry and Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avenida Camilo José Cela 10, 13071 Ciudad Real, Spain
| | - Nilda Gallardo
- Regional Centre for Biomedical Research (CRIB), University of Castilla-La Mancha, 13071 Ciudad Real, Spain
- Biochemistry Section, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avenida Camilo José Cela 10, 13071 Ciudad Real, Spain
| |
Collapse
|
10
|
Pérez-Navarro J, Izquierdo-Cañas PM, Mena-Morales A, Martínez-Gascueña J, Chacón-Vozmediano JL, García-Romero E, Hermosín-Gutiérrez I, Gómez-Alonso S. Genotypic variation in phenolic composition of novel white grape genotypes (Vitis vinifera L.). J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103987] [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: 12/22/2022]
|
11
|
de Andrade Neves N, César Stringheta P, Ferreira da Silva I, García-Romero E, Gómez-Alonso S, Hermosín-Gutiérrez I. Identification and quantification of phenolic composition from different species of Jabuticaba (Plinia spp.) by HPLC-DAD-ESI/MS n. Food Chem 2021; 355:129605. [PMID: 33799238 DOI: 10.1016/j.foodchem.2021.129605] [Citation(s) in RCA: 3] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Revised: 02/07/2021] [Accepted: 03/09/2021] [Indexed: 02/04/2023]
Abstract
The aim of this study was to investigate phenolic compounds in peel, pulp and seeds of five different jabuticabas - Plinia trunciflora, "cabinho", P. cauliflora, cultivars "paulista" and "canaã-açu", P. jaboticaba, "sabará" and P. phitrantha, "branca-vinho". In addition to the commonly reported cyanidin-3-glucoside and delphinidin3-glucoside, it was also found the unreported cyanidin-3-coumaroylglucoside in the peels. Flavonols derived from quercetin and myricetin were also detected in jaboticaba peels, along with a wide variety of derivatives of ellagic acid and methyl ellagic acid. The latter derivatives occurred in acylated forms, which were not usually found in jabuticabas. The pulps and seeds of jabuticabas contained large amounts of ellagitannins vescalagin and castalagin, as well as gallic and ellagic acids. The jabuticabas showed small amounts of catechin and gallocatechin. P. jaboticaba showed the highest levels of anthocyanins and flavonols derived from myricetin, and P. phitrantha presented the highest concentration of ellagitannins and flavan-3-ols.
Collapse
Affiliation(s)
- Nathália de Andrade Neves
- Universidade Federal de Viçosa, Department of Food Technology, Avenida Peter Henry Rolfs, s/n, Viçosa, MG 36570-000, Brazil.
| | - Paulo César Stringheta
- Universidade Federal de Viçosa, Department of Food Technology, Avenida Peter Henry Rolfs, s/n, Viçosa, MG 36570-000, Brazil
| | - Isadora Ferreira da Silva
- Universidade Federal de Viçosa, Department of Biochemistry and Molecular Biology, Avenida Peter Henry Rolfs, s/n, Viçosa, MG 36570-000, Brazil
| | - Esteban García-Romero
- Instituto de la Vid y el Vino de Castilla-La Mancha, Carretera de Albacete s/n, 13700 Tomelloso, Spain
| | - Sergio Gómez-Alonso
- Universidad de Castilla-La Mancha, Instituto Regional de Investigación Científica Aplicada, Avda, Camilo José Cela s/n, 13071 Ciudad Real, Spain; Parque Científico y Tecnológico Castilla-La Mancha, Paseo de la Innovación, 1, 02006 Albacete, Spain
| | - Isidro Hermosín-Gutiérrez
- Universidad de Castilla-La Mancha, Instituto Regional de Investigación Científica Aplicada, Avda, Camilo José Cela s/n, 13071 Ciudad Real, Spain
| |
Collapse
|
12
|
Colombo RC, Roberto SR, da Cruz MA, de Carvalho DU, Yamamoto LY, Nixdorf SL, Pérez-Navarro J, Gómez-Alonso S, Shahab M, Ahmed S, Gonçalves LSA, de Souza RT, Hermosín-Gutiérrez I. Characterization of the phenolic ripening development of ‘BRS Vitoria’ seedless table grapes using HPLC–DAD–ESI-MS/MS. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103693] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
13
|
Oyarzún P, Cornejo P, Gómez-Alonso S, Ruiz A. Influence of Profiles and Concentrations of Phenolic Compounds in the Coloration and Antioxidant Properties of Gaultheria poeppigii Fruits from Southern Chile. Plant Foods Hum Nutr 2020; 75:532-539. [PMID: 32783148 DOI: 10.1007/s11130-020-00843-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Chaura (Gaultheria poeppigii) is a plant species native from Southern Chile, which produces a berry fruit with potential beneficial health effects due to its content of phenolic compounds. The qualitative and quantitative determination of the phenolic compounds from fruits of different colored genotypes (white-, pink- and red-colored) collected from the Osorno volcano and the Conguillío National Park (CNP) in southern Chile were analyzed by mass spectrometry (HPLC-DAD-ESI-MS/MS) and HPLC-DAD, respectively. The total content of phenolic compounds was evaluated by the Folin-Ciocalteu method, and its antioxidant activity by the CUPRAC, TEAC and DPPH methods. Four anthocyanins were detected, with glycosylated derivatives of delphinidin and cyanidin being the most abundant. Fruits with more coloration had higher anthocyanin concentrations. Six flavonols were detected, with quercetin derivatives being the most abundant. The highest concentration of total flavonols reached 0.41 mg g-1 in red colored fruits. The profiles of phenolic compounds showed differences between fruits depending on both the color and the area of collection. Finally, it would be interesting to evaluate the genetic profiles of chaura to determine whether this variation in phenolics and colorations is dependent on the geographical location or dependent on the genotype of the plant.
Collapse
Affiliation(s)
- Paulina Oyarzún
- Centro de Investigación en Micorrizas y Sustentabilidad Agroambiental, CIMYSA, Facultad de Ingeniería y Ciencias, Universidad de La Frontera, Temuco, Chile
| | - Pablo Cornejo
- Centro de Investigación en Micorrizas y Sustentabilidad Agroambiental, CIMYSA, Facultad de Ingeniería y Ciencias, Universidad de La Frontera, Temuco, Chile
- Departamento de Ciencias Químicas y Recursos Naturales, Facultad de Ingeniería y Ciencias, Scientific and Technological Bioresource Nucleus BIOREN-UFRO, Universidad de La Frontera, Casilla 54-D, Temuco, Chile
| | - Sergio Gómez-Alonso
- Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Ciudad Real, Spain
| | - Antonieta Ruiz
- Centro de Investigación en Micorrizas y Sustentabilidad Agroambiental, CIMYSA, Facultad de Ingeniería y Ciencias, Universidad de La Frontera, Temuco, Chile.
- Departamento de Ciencias Químicas y Recursos Naturales, Facultad de Ingeniería y Ciencias, Scientific and Technological Bioresource Nucleus BIOREN-UFRO, Universidad de La Frontera, Casilla 54-D, Temuco, Chile.
| |
Collapse
|
14
|
Pérez-Navarro J, Izquierdo-Cañas PM, Mena-Morales A, Chacón-Vozmediano JL, Martínez-Gascueña J, García-Romero E, Hermosín-Gutiérrez I, Gómez-Alonso S. Comprehensive Chemical and Sensory Assessment of Wines Made from White Grapes of Vitis vinifera Cultivars Albillo Dorado and Montonera del Casar: A Comparative Study with Airén. Foods 2020; 9:foods9091282. [PMID: 32932602 PMCID: PMC7556037 DOI: 10.3390/foods9091282] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [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: 08/17/2020] [Revised: 09/09/2020] [Accepted: 09/10/2020] [Indexed: 12/12/2022] Open
Abstract
The ability to obtain different wines with a singular organoleptic profile is one of the main factors for the wine industry’s growth, in order to appeal to a broad cross section of consumers. Due to this, white wines made from the novel grape genotypes Albillo Dorado and Montonera del Casar (Vitis vinifera L.) were studied and compared to the well-known Airén at two consecutive years. Wines were evaluated by physicochemical, spectrophotometric, high-performance liquid chromatography–diode array detection–mass spectrometry, gas chromatography–mass spectrometry and sensory analyses. The chromatic characteristics of the new wines were defined by more color purity than Airén, with greenish highlights. In general, the phenolic profile of the Albillo Dorado wines showed a higher flavonol and hydroxycinnamic acid derivative content. Several volatile compounds were determined, and their odor activity values were calculated to determine their impact on wine aroma. A fruity series dominated the wine aromatic composition, but spicier and greener notes characterized the aroma profile of Airén wines. Albillo Dorado and Montonera del Casar were sensory evaluated as wines with a less fresh taste compared to Airén. Unique chemical and sensory profiles were determined for wines made from these novel grape genotypes, providing alternative monovarietal wines to encourage the wine market growth and extend the offer to consumers.
Collapse
Affiliation(s)
- José Pérez-Navarro
- Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Av. Camilo José Cela, 10, 13071 Ciudad Real, Spain;
| | - Pedro Miguel Izquierdo-Cañas
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ctra. Albacete s/n, 13700 Tomelloso, Spain; (P.M.I.-C.); (A.M.-M.); (J.L.C.-V.); (J.M.-G.); (E.G.-R.)
- Parque Científico y Tecnológico de Castilla-La Mancha, Paseo de la Innovación 1, 02006 Albacete, Spain
| | - Adela Mena-Morales
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ctra. Albacete s/n, 13700 Tomelloso, Spain; (P.M.I.-C.); (A.M.-M.); (J.L.C.-V.); (J.M.-G.); (E.G.-R.)
| | - Juan Luis Chacón-Vozmediano
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ctra. Albacete s/n, 13700 Tomelloso, Spain; (P.M.I.-C.); (A.M.-M.); (J.L.C.-V.); (J.M.-G.); (E.G.-R.)
| | - Jesús Martínez-Gascueña
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ctra. Albacete s/n, 13700 Tomelloso, Spain; (P.M.I.-C.); (A.M.-M.); (J.L.C.-V.); (J.M.-G.); (E.G.-R.)
| | - Esteban García-Romero
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ctra. Albacete s/n, 13700 Tomelloso, Spain; (P.M.I.-C.); (A.M.-M.); (J.L.C.-V.); (J.M.-G.); (E.G.-R.)
| | - Isidro Hermosín-Gutiérrez
- Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Av. Camilo José Cela, 10, 13071 Ciudad Real, Spain;
| | - Sergio Gómez-Alonso
- Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Av. Camilo José Cela, 10, 13071 Ciudad Real, Spain;
- Correspondence:
| |
Collapse
|
15
|
Rios MB, Iriondo-DeHond A, Iriondo-DeHond M, Herrera T, Velasco D, Gómez-Alonso S, Callejo MJ, del Castillo MD. Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation. Molecules 2020; 25:E1358. [PMID: 32192041 PMCID: PMC7144097 DOI: 10.3390/molecules25061358] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 03/10/2020] [Accepted: 03/13/2020] [Indexed: 02/07/2023] Open
Abstract
This study aimed to assess the physicochemical, nutritional and sensory properties of gluten-free breads containing isolated coffee cascara dietary fiber (ICCDF) as a food ingredient. ICCDF was obtained by aqueous extraction. The oil and water holding capacity and the nutritional profile of the novel ingredient were determined. Its safety was certificated by analysis of ochratoxin A, caffeine and gluten. Gluten-free bread formulations were prepared enriching a commercial bakery premix in rice protein (8%) and ICCDF (3% and 4.5%). Nutritional profile of the novel gluten-free breads (dietary fiber, protein, amino acids, lipids, fatty acid profile and resistant starch), as well as bread volume, crumb density, moisture, firmness, elasticity and color intensity were determined. A sensory quantitative descriptive analysis of the breads was conducted using eight trained panelists. New breads showed significantly higher (p < 0.05) content of dietary fiber and protein than the control bread. The addition of ICCDF allowed increasing dough yield, a less crumb firmness and a higher crumb elasticity. The nutrition claims "source of protein and high in dietary fiber" were assigned to the new formulations. In conclusion, a certificated gluten-free bread with improved nutritional and physicochemical properties and good sensorial profile was obtained.
Collapse
Affiliation(s)
- Maria Belen Rios
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, 9, 28049 Madrid, Spain; (M.B.R.); (A.I.-D.); (T.H.)
| | - Amaia Iriondo-DeHond
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, 9, 28049 Madrid, Spain; (M.B.R.); (A.I.-D.); (T.H.)
| | - Maite Iriondo-DeHond
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), N-II km 38, 28800 Alcalá de Henares, Spain;
| | - Teresa Herrera
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, 9, 28049 Madrid, Spain; (M.B.R.); (A.I.-D.); (T.H.)
| | - Diego Velasco
- Departamento de Química y Tecnología de Alimentos, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas (ETSIAAB), Universidad Politécnica de Madrid (UPM), Avenida Puerta de Hierro, nº 2, 4, 28040 Madrid, Spain; (D.V.); (M.J.C.)
| | - Sergio Gómez-Alonso
- Universidad de Castilla-La Mancha, Instituto Regional de Investigación Científica Aplicada (IRICA), Av. Camilo José Cela s/n, 13071 Ciudad Real, Spain;
| | - María Jesús Callejo
- Departamento de Química y Tecnología de Alimentos, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas (ETSIAAB), Universidad Politécnica de Madrid (UPM), Avenida Puerta de Hierro, nº 2, 4, 28040 Madrid, Spain; (D.V.); (M.J.C.)
| | - Maria Dolores del Castillo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, 9, 28049 Madrid, Spain; (M.B.R.); (A.I.-D.); (T.H.)
| |
Collapse
|
16
|
Torres-Vega J, Gómez-Alonso S, Pérez-Navarro J, Pastene-Navarrete E. Green Extraction of Alkaloids and Polyphenols from Peumus boldus Leaves with Natural Deep Eutectic Solvents and Profiling by HPLC-PDA-IT-MS/MS and HPLC-QTOF-MS/MS. Plants (Basel) 2020; 9:plants9020242. [PMID: 32069868 PMCID: PMC7076633 DOI: 10.3390/plants9020242] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/08/2020] [Revised: 02/02/2020] [Accepted: 02/08/2020] [Indexed: 12/20/2022]
Abstract
Peumus boldus Mol., is a Chilean medicinal tree used for gastrointestinal and liver diseases. Such medicinal properties are associated with the presence of bioactive flavonoids and aporphine alkaloids. In this study, a new green and efficient extraction method used seven natural deep eutectic solvents (NADES) as extraction media. The extraction efficiency of these NADES was assessed, determining the contents of boldine and total phenolic compounds (TPC). Chemical profiling of P. boldus was done by high-performance liquid chromatography coupled to photo diode array detector and electrospray ion-trap mass spectrometry (HPLC-PDA-ESI-IT/MS) and electrospray ionization quadrupole time-of-flight high-resolution mass spectrometry (HPLC-ESI-QTOF-MS). Among the NADES tested, NADES4 (choline chloride-lactic acid) and NADES6 (proline-oxalic acid) enable better extraction of boldine with 0.427 ± 0.018 and 2.362 ± 0.055 mg of boldine g-1 of plant, respectively. Extraction of boldine with NADES4 and NADES6 was more efficient than extractions performed with methanol and water. On the other hand, the highest TPC were obtained using NADES6, 179.442 ± 3.79 mg of gallic acid equivalents (GAE g-1). Moreover, TPC in extracts obtained with methanol does not show significant differences with NADES6. The HPLC-PAD-MS/MS analysis enable the tentative identification of 9 alkaloids and 22 phenolic compounds. The results of this study demonstrate that NADES are a promising green extraction media to extract P. boldus bioactive compounds and could be a valuable alternative to classic organic solvents.
Collapse
Affiliation(s)
- Jeniffer Torres-Vega
- Pharmacognosy laboratory, Department of Pharmacy, Faculty of Pharmacy, Unidad de Desarrollo Tecnológico (UDT), University of Concepción, Concepción 4191996, Chile;
| | - Sergio Gómez-Alonso
- Regional Institute for Applied Scientific Research, Faculty of Chemical Sciences, University of Castilla-La Mancha, Castilla-La Mancha, 10, 1307 Ciudad Real, Spain; (S.G.-A.); (J.P.-N.)
| | - José Pérez-Navarro
- Regional Institute for Applied Scientific Research, Faculty of Chemical Sciences, University of Castilla-La Mancha, Castilla-La Mancha, 10, 1307 Ciudad Real, Spain; (S.G.-A.); (J.P.-N.)
| | - Edgar Pastene-Navarrete
- Pharmacognosy laboratory, Department of Pharmacy, Faculty of Pharmacy, Unidad de Desarrollo Tecnológico (UDT), University of Concepción, Concepción 4191996, Chile;
- Laboratorio de Síntesis y Biotransformación de Productos Naturales, Dpto. Ciencias Básicas, Universidad del Bio-Bio, Chillan 3780000, Chile
- Correspondence: ; Tel.: +56-422463156
| |
Collapse
|
17
|
Hermosín-Gutiérrez I, Gómez-Alonso S, Pérez-Navarro J, Kurt A, Colak N, Akpınar E, Hayirlioglu-Ayaz S, Ayaz FA. Vitis vinifera Turkish grape cultivar Karaerik. Part I: anthocyanin composition, and identification of a newly found anthocyanin †. J Sci Food Agric 2020; 100:1301-1310. [PMID: 31743440 DOI: 10.1002/jsfa.10145] [Citation(s) in RCA: 5] [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: 05/22/2019] [Revised: 11/11/2019] [Accepted: 11/19/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Grape berries exhibit various beneficial health effects due to the potent antioxidant roles of their phenolic compounds. A new Vitis vinifera grape cultivar (Karaerik) grown in Turkey has attracted growing interest due to its antioxidant phenolic compounds, which have still not been investigated. The phenolic/anthocyanin profile needs to be investigated to ascertain its potential health benefits and market value in the region. The present study therefore involves a detailed characterization of the anthocyanin composition of 'Karaerik' grape berries in conjunction with a determination of the antioxidant capacity value of the phenolics present in the skin and the whole berry. RESULTS Total phenolic compounds (average 8.56 and 2.88 g gallic acid equivalent kg-1 fresh weight) and anthocyanin (7.48 and 1.66 g mv-3-glc equivalent kg-1 fresh weight) contents varied significantly in the skin and whole berry. Malvidin-based anthocyanins made the highest contribution to the pigment content of the berry. Accordingly, the major anthocyanin in the skin (average 42.08 mol%) and whole berry (39.98 mol%) was malvidin-3-glucoside (mv-3-glc). In addition, we found strong evidence of the occurrence of sometimes reported malvidin-3-pentoside and particularly of the not previously reported feruloyl derivative of malvidin-3-(6″-feruloyl)-glucoside (mv-3-ferglc) for V. vinifera grapes. CONCLUSION The current study is the first report to profile the anthocyanins of the grape with a detailed description of the rare and novel anthocyanin in V. vinifera grapes. The berry is also a potential source of phenolics/anthocyanins with a high antioxidant capacity value and is worthy of comparison with other V. vinifera grapes. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Isidro Hermosín-Gutiérrez
- Department of Analytical Chemistry and Food Technology, Instituto Regional de Investigación Científica Aplicada, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Sergio Gómez-Alonso
- Department of Analytical Chemistry and Food Technology, Instituto Regional de Investigación Científica Aplicada, University of Castilla-La Mancha, Ciudad Real, Spain
| | - José Pérez-Navarro
- Department of Analytical Chemistry and Food Technology, Instituto Regional de Investigación Científica Aplicada, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Aynur Kurt
- Graduate School of Natural and Applied Sciences, Biology Graduate Program, Karadeniz Technical University, Trabzon, Turkey
| | - Nesrin Colak
- Department of Biology, Faculty of Science, Karadeniz Technical University, Trabzon, Turkey
| | - Erdal Akpınar
- Faculty of Education, Social Sciences Teacher Training Department Erzincan University, Erzincan, Turkey
| | - Sema Hayirlioglu-Ayaz
- Department of Biology, Faculty of Science, Karadeniz Technical University, Trabzon, Turkey
| | - Faik Ahmet Ayaz
- Department of Biology, Faculty of Science, Karadeniz Technical University, Trabzon, Turkey
| |
Collapse
|
18
|
Tavares IMDC, Sumere BR, Gómez-Alonso S, Gomes E, Hermosín-Gutiérrez I, Da-Silva R, Lago-Vanzela ES. Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying. Food Res Int 2020; 128:108750. [DOI: 10.1016/j.foodres.2019.108750] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2019] [Revised: 10/02/2019] [Accepted: 10/04/2019] [Indexed: 12/13/2022]
|
19
|
Colombo RC, Roberto SR, Nixdorf SL, Pérez-Navarro J, Gómez-Alonso S, Mena-Morales A, García-Romero E, Azeredo Gonçalves LS, da Cruz MA, de Carvalho DU, Madeira TB, Watanabe LS, de Souza RT, Hermosín-Gutiérrez I. Analysis of the phenolic composition and yield of 'BRS Vitoria' seedless table grape under different bunch densities using HPLC-DAD-ESI-MS/MS. Food Res Int 2019; 130:108955. [PMID: 32156395 DOI: 10.1016/j.foodres.2019.108955] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 12/20/2019] [Accepted: 12/22/2019] [Indexed: 01/11/2023]
Abstract
Grapes are considered to be a major source of phenolic compounds as compared with other fruits. To improve the quality of table grapes, some techniques like thinning can be used. In addition, grape cultivars with distinct characteristics are directly linked to its phenolic profile. This study aimed to identify and quantify the phenolic compound profile and yield of the hybrid 'BRS Vitoria' seedless table grape under different bunch densities, using a combination of solid-phase extraction (SPE) methodologies and analytical high-performance liquid chromatography-diode array detector with tandem mass spectrometry (HPLC-DAD-ESI-MS/MS). A trial was carried out in 2016, in a commercial vineyard at Marialva, state of Parana (South Brazil). Three weeks after anthesis, the following bunch densities were evaluated: 4.0, 4.5, 5.0, 5.5, and 6 bunches per m2 (corresponding to an estimation of 16, 18, 20, 22, and 24 tons ha-1). The randomized block design was used as a statistical model with each treatment was replicated four times, with one vine per plot. Different characteristics were evaluated at harvest, e.g., soluble solids content (SS), total acidity (TA), maturation index (MI = SS/TA), bunch and berry masses, yield, as well hydroxycinnamic acid derivative (HCAD), anthocyanin, flavonol, and flavan-3-ol contents by HPLC-DAD-ESI-MS/MS analysis. The evaluated bunch densities did not interfere with the physicochemical characteristics of the berries, such as SS and MI. Under the density of 6.0 bunches per m2, the highest yield of 25 tons ha-1 was reached. Under all bunch densities, the phenolic profile presented the same compounds, but at different concentrations. Under a density of 5.0 bunches per m2, the compounds belonging to the anthocyanin and flavonol families were present in high concentrations. In contrast, at the densities of 4.0 and 4.5 bunches per m2, there was a reduction in the flavan-3-ol content. With respect to stilbenes, only the trans-piceid and its cis- isomer were detected. However, their concentrations had no significant influence on the evaluated bunch densities.
Collapse
Affiliation(s)
- Ronan Carlos Colombo
- Agricultural Science Department, Federal Technological University of Parana, 85601-970 Francisco Beltrão, PR, Brazil
| | - Sergio Ruffo Roberto
- Agricultural Research Center, Londrina State University, 86057-970 Londrina, PR, Brazil.
| | - Suzana Lucy Nixdorf
- Development of Instrumentation and Analytical Automation Laboratory, Department of Chemistry, Londrina State University, 86057-970 Londrina, PR, Brazil
| | - José Pérez-Navarro
- Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Av. Camilo José Cela s/n, 13071 Ciudad Real, Spain
| | - Sergio Gómez-Alonso
- Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Av. Camilo José Cela s/n, 13071 Ciudad Real, Spain
| | - Adela Mena-Morales
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ctra. Albacete s/n, 13700 Tomelloso, Ciudad Real, Spain
| | - Esteban García-Romero
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ctra. Albacete s/n, 13700 Tomelloso, Ciudad Real, Spain
| | | | | | | | - Tiago Bervelieri Madeira
- Development of Instrumentation and Analytical Automation Laboratory, Department of Chemistry, Londrina State University, 86057-970 Londrina, PR, Brazil
| | - Lycio Shinji Watanabe
- Development of Instrumentation and Analytical Automation Laboratory, Department of Chemistry, Londrina State University, 86057-970 Londrina, PR, Brazil
| | | | - Isidro Hermosín-Gutiérrez
- Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Av. Camilo José Cela s/n, 13071 Ciudad Real, Spain
| |
Collapse
|
20
|
Bonatto Machado de Castilhos M, Luiz Del Bianchi V, Gómez-Alonso S, García-Romero E, Hermosín-Gutiérrez I. Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rúbea and BRS Cora. Food Chem 2019; 311:126025. [PMID: 31869649 DOI: 10.1016/j.foodchem.2019.126025] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [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: 07/10/2019] [Revised: 11/06/2019] [Accepted: 12/04/2019] [Indexed: 11/24/2022]
Abstract
The present manuscript assessed the volatile and sensory profiles of BRS Rúbea and BRS Cora wines elaborated from traditional, grape pre-drying and submerged cap winemaking. The wines contained a higher concentration of acetates (257 mg L-1 to 547 mg L-1) and ethyl and methyl esters (183 mg L-1 to 456 mg L-1) in comparison with Vitis vinifera wines. PCA was applied (explaining 68.43% of the total variance), and the higher concentration of ethyl decanoate and ethyl octanoate, diethyl succinate, hydroxylinalool, and 2-phenyl ethanol was responsible for describing the BRS Rúbea wines as fruity/foxy. They also presented an intense jam note, probably due to their higher concentration of syringol and guaiacol. BRS Cora wines exhibited a vegetal note, possibly due to their higher concentration of 1-hexanol and cis-3-hexenol. Wines from pre-dried grapes presented higher concentration of furfural, assuming a bitter/burned almond aroma. Alternative winemaking accounted for suitable changes in wine aroma, enhancing wine quality.
Collapse
Affiliation(s)
| | - Vanildo Luiz Del Bianchi
- Food Engineering and Technology Department, São Paulo State University, Cristóvão Colombo Street, 2265 São José do Rio Preto, Brazil
| | - Sergio Gómez-Alonso
- Instituto Regional de Investigación Científica Aplicada (IRICA), Universidad de Castilla-La Mancha, Avda. Camilo José Cela S/N, 13071 Ciudad Real, Spain; Parque Científico y Tecnológico de Albacete, Passeo de la Innovación, 1, 02006 Albacete, Spain
| | - Esteban García-Romero
- Instituto de La Vid y el Vino de Castilla-La Mancha, Carretera de Albacete s/n, 13700 Tomelloso, Spain
| | - Isidro Hermosín-Gutiérrez
- Instituto Regional de Investigación Científica Aplicada (IRICA), Universidad de Castilla-La Mancha, Avda. Camilo José Cela S/N, 13071 Ciudad Real, Spain
| |
Collapse
|
21
|
Maria de Carvalho Tavares I, Bonatto Machado de Castilhos M, Aparecida Mauro M, Mota Ramos A, Teodoro de Souza R, Gómez-Alonso S, Gomes E, Da-Silva R, Hermosín-Gutiérrez I, Silva Lago-Vanzela E. BRS Violeta (BRS Rúbea × IAC 1398-21) grape juice powder produced by foam mat drying. Part I: Effect of drying temperature on phenolic compounds and antioxidant activity. Food Chem 2019; 298:124971. [PMID: 31260997 DOI: 10.1016/j.foodchem.2019.124971] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [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: 02/07/2019] [Revised: 05/14/2019] [Accepted: 06/09/2019] [Indexed: 11/26/2022]
Abstract
The BRS Violeta grape presents pulp and skin with high content of phenolic compounds (PCs) and intense purplish color. It was used as raw material for the production of juice and dehydrated products using foam mat drying at 60, 70 and 80 °C and freeze drying (control). HLPC-DAD-ESI-MSn allowed the evaluation of the quantitative and qualitative changes of the main PCs (anthocyanins, flavonols and hydroxycinnamic acid derivatives (HCAD)) present in the grapes during the processing. The use of the steam extraction method to obtain grape juice allowed a greater extraction of flavonols and, mainly derivatives of hydroxycinnamic acids, when compared with anthocyanins. Drying at 70 °C was the most suitable for the preservation of the PCs and, at the same time, for the reduction of the processing time. The powdered products presented considerable concentrations of total PCs (3-5 mg/g) and antioxidant activity (32-79 (DPPH) or 17-27 (FRAP) mg/g).
Collapse
Affiliation(s)
- Iasnaia Maria de Carvalho Tavares
- São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Cristovão Colombo, 2265, Jardim Nazareth, 15054-000, Campus São, José do Rio Preto, São Paulo, Brazil.
| | | | - Maria Aparecida Mauro
- São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Cristovão Colombo, 2265, Jardim Nazareth, 15054-000, Campus São, José do Rio Preto, São Paulo, Brazil.
| | - Afonso Mota Ramos
- University of Vicosa (UFV), Avenida Peter Henry Rolfs, s/n, Campus Universitário, 36570-000 Viçosa, Minas Gerais, Brazil.
| | | | - Sergio Gómez-Alonso
- Universidad de Castilla-La Mancha (UCLM), Instituto Regional de Investigación Científica Aplicada, Avda. Camilo José Cela S/N, 13071 Ciudad Real, Spain.
| | - Eleni Gomes
- São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Cristovão Colombo, 2265, Jardim Nazareth, 15054-000, Campus São, José do Rio Preto, São Paulo, Brazil.
| | - Roberto Da-Silva
- São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Cristovão Colombo, 2265, Jardim Nazareth, 15054-000, Campus São, José do Rio Preto, São Paulo, Brazil.
| | - Isidro Hermosín-Gutiérrez
- Universidad de Castilla-La Mancha (UCLM), Instituto Regional de Investigación Científica Aplicada, Avda. Camilo José Cela S/N, 13071 Ciudad Real, Spain.
| | - Ellen Silva Lago-Vanzela
- São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Cristovão Colombo, 2265, Jardim Nazareth, 15054-000, Campus São, José do Rio Preto, São Paulo, Brazil.
| |
Collapse
|
22
|
Pérez-Navarro J, Cazals G, Enjalbal C, Izquierdo-Cañas PM, Gómez-Alonso S, Saucier C. Flavanol Glycoside Content of Grape Seeds and Skins of Vitis vinifera Varieties Grown in Castilla-La Mancha, Spain. Molecules 2019; 24:molecules24214001. [PMID: 31694238 PMCID: PMC6864760 DOI: 10.3390/molecules24214001] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 10/29/2019] [Accepted: 10/31/2019] [Indexed: 01/06/2023] Open
Abstract
Glycosylated flavanols (monoglycosides and diglycosides) in skin and seed extracts of Vitis vinifera grapes grown in Castilla-La Mancha (Spain) were investigated using ultra-high-performance liquid chromatography—tandem mass spectrometry (UHPLC-ESI-QQQ-MS/MS). Six grape varieties (Airén, Tempranillo, the recently identified Albillo Dorado, Montonera del Casar, Moribel, and Tinto Fragoso) were studied over two consecutive years (2016 and 2017). A total of twenty monomeric flavanol monoglycosides, four diglycosylated monomers, and three dimeric flavanol monoglycosides were detected in all grape samples. The diversity observed in the composition of glycosylated flavanol in the grape berries suggests a strong influence of variety and grape tissue (skin or seed). Monomeric flavanol glycosides were more abundant in grape seed extracts, in contrast with monoglycosylated dimeric forms. In addition, the glycosylated flavanol content was related to berry color in grape skins, with higher concentrations measured in black grape varieties.
Collapse
Affiliation(s)
- José Pérez-Navarro
- IRICA, Univ. Castilla-La Mancha, 13071 Ciudad Real, Spain; (J.P.-N.); (S.G.-A.)
| | - Guillaume Cazals
- IBMM, Univ Montpellier, CNRS, ENSCM, 34000 Montpellier, France; (G.C.); (C.E.)
| | - Christine Enjalbal
- IBMM, Univ Montpellier, CNRS, ENSCM, 34000 Montpellier, France; (G.C.); (C.E.)
| | | | - Sergio Gómez-Alonso
- IRICA, Univ. Castilla-La Mancha, 13071 Ciudad Real, Spain; (J.P.-N.); (S.G.-A.)
| | - Cédric Saucier
- SPO, Univ Montpellier, INRA, Montpellier Supagro, 34000 Montpellier, France
- Correspondence:
| |
Collapse
|
23
|
Chamorro MF, Reiner G, Theoduloz C, Ladio A, Schmeda-Hirschmann G, Gómez-Alonso S, Jiménez-Aspee F. Polyphenol Composition and (Bio)Activity of Berberis Species and Wild Strawberry from the Argentinean Patagonia. Molecules 2019. [PMID: 31547424 DOI: 10.3390/moleculaes24183331] [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] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/17/2023] Open
Abstract
The Argentinean Patagonia berries Berberis microphylla, Berberis darwinii, and Fragaria chiloensis ssp. chiloensis f. patagonica were investigated for their polyphenol content and composition by means of liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry. The in vitro antioxidant activity and inhibition of metabolic syndrome-associated enzymes (α-glucosidase, α-amylase, and lipase) of the fruit extracts was assessed. The most complex polyphenol profile was found in the Berberis samples, with 10 anthocyanins, 27 hydroxycinnamic acids, 3 proanthocyanidins, 2 flavan-3-ol, and 22 flavonols. Fragaria presented four anthocyanins, nine ellagitannins, two proanthocyanidin dimers, one flavan-3-ol, and five flavonols. The Berberis samples showed the best antioxidant capacity, while Fragaria displayed better activity against α-glucosidase and lipase. The phenolic content and composition of the Argentinean Patagonia berries was similar to that reported for Chilean samples but with some chemical differences between Eastern (Argentina) and Western (Chile) Patagonia. The data obtained supports the consumption of these berries as sources of beneficial polyphenols.
Collapse
Affiliation(s)
- Melina F Chamorro
- Laboratorio Ecotono, INIBIOMA (CONICET-Universidad Nacional del Comahue), Bariloche 8400, Río Negro, Argentina
| | - Gabriela Reiner
- Laboratorio Ecotono, INIBIOMA (CONICET-Universidad Nacional del Comahue), Bariloche 8400, Río Negro, Argentina
| | - Cristina Theoduloz
- Laboratorio de Cultivo Celular, Facultad de Ciencias de la Salud, Universidad de Talca, Talca 3460000, Region del Maule, Chile
| | - Ana Ladio
- Laboratorio Ecotono, INIBIOMA (CONICET-Universidad Nacional del Comahue), Bariloche 8400, Río Negro, Argentina
| | - Guillermo Schmeda-Hirschmann
- Laboratorio de Química de Productos Naturales, Instituto de Química de Recursos Naturales, Universidad de Talca, Talca 3460000, Region del Maule, Chile
| | - Sergio Gómez-Alonso
- Instituto Regional de Investigación Científica Aplicada, Departamento de Química Analítica y Tecnología de Alimentos, Universidad Castilla-La Mancha, 13005 Ciudad Real, Spain
| | - Felipe Jiménez-Aspee
- Departamento de Ciencias Básicas Biomédicas, Facultad de Ciencias de la Salud, Universidad de Talca, Talca 346000, Región del Maule, Chile.
| |
Collapse
|
24
|
Mieres-Castro D, Schmeda-Hirschmann G, Theoduloz C, Gómez-Alonso S, Pérez-Navarro J, Márquez K, Jiménez-Aspee F. Antioxidant activity and the isolation of polyphenols and new iridoids from Chilean Gaultheria phillyreifolia and G. poeppigii berries. Food Chem 2019; 291:167-179. [DOI: 10.1016/j.foodchem.2019.04.019] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2019] [Revised: 04/02/2019] [Accepted: 04/04/2019] [Indexed: 12/15/2022]
|
25
|
Márquez K, Pérez-Navarro J, Hermosín-Gutiérrez I, Gómez-Alonso S, Mena-Morales A, García-Romero E, Contreras D. Systematic study of hydroxyl radical production in white wines as a function of chemical composition. Food Chem 2019; 288:377-385. [DOI: 10.1016/j.foodchem.2019.03.005] [Citation(s) in RCA: 4] [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: 09/16/2018] [Revised: 03/02/2019] [Accepted: 03/04/2019] [Indexed: 12/23/2022]
|
26
|
Pérez-Navarro J, Da Ros A, Masuero D, Izquierdo-Cañas PM, Hermosín-Gutiérrez I, Gómez-Alonso S, Mattivi F, Vrhovsek U. LC-MS/MS analysis of free fatty acid composition and other lipids in skins and seeds of Vitis vinifera grape cultivars. Food Res Int 2019; 125:108556. [PMID: 31554044 DOI: 10.1016/j.foodres.2019.108556] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2019] [Revised: 05/26/2019] [Accepted: 07/11/2019] [Indexed: 01/20/2023]
Abstract
Lipids are important constituents of plant and animal cells, being essential due to their biological functions. Despite the significant role of these compounds in grape berries, knowledge of grape lipid composition is still limited. This study addresses the free fatty acid composition and other lipids in skins and seeds of several Vitis vinifera grape cultivars using LC-MS/MS. A different profile of free fatty acids was determined in the grape tissues, showing a higher proportion of unsaturated fatty acids in seeds (ca. 60%). Lignoceric acid was one of the main free saturated fatty acids found in grape skins, together with palmitic and stearic acids. Berry skins showed similar ranges of C18-unsaturated fatty acids, whereas linoleic acid was predominant in the seed fatty acid composition. Higher content of glycerophospholipids was determined in grape seeds. Uvaol and oleanolic acid were only quantified in skins (1.5-3.9 and 38.6-57.6 mg/kg fresh weight, respectively). These preliminary results suggest a certain diversity in grape lipids according to their location in the berry tissues and cultivar, providing useful information for the fermentation process due to their role in wine sensory profile and yeast growth.
Collapse
Affiliation(s)
- José Pérez-Navarro
- Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Av. Camilo José Cela s/n, 13071 Ciudad Real, Spain
| | - Alessio Da Ros
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 S. Michele all'Adige, TN, Italy
| | - Domenico Masuero
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 S. Michele all'Adige, TN, Italy
| | - Pedro Miguel Izquierdo-Cañas
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ctra. Albacete s/n, 13700 Tomelloso, Ciudad Real, Spain; Parque Científico y Tecnológico de Castilla-La Mancha, Paseo de la Innovación 1, 02006 Albacete, Spain
| | - Isidro Hermosín-Gutiérrez
- Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Av. Camilo José Cela s/n, 13071 Ciudad Real, Spain
| | - Sergio Gómez-Alonso
- Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Av. Camilo José Cela s/n, 13071 Ciudad Real, Spain
| | - Fulvio Mattivi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 S. Michele all'Adige, TN, Italy; Center Agriculture Food Environment, University of Trento, San Michele all'Adige, Italy
| | - Urska Vrhovsek
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 S. Michele all'Adige, TN, Italy.
| |
Collapse
|
27
|
Ojeda-Amador RM, Salvador MD, Fregapane G, Gómez-Alonso S. Comprehensive Study of the Phenolic Compound Profile and Antioxidant Activity of Eight Pistachio Cultivars and Their Residual Cakes and Virgin Oils. J Agric Food Chem 2019; 67:3583-3594. [PMID: 30821976 DOI: 10.1021/acs.jafc.8b06509] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Phenolic compounds of eight pistachio ( Pistacia vera L.) cultivars and their residual cakes and virgin oils (screw pressing) were studied using high-performance liquid chromatography-diode array detection-electrospray ionization-tandem mass spectrometry. A total of 25 compounds were identified and quantified for pistachio nuts and residual cakes, with the presence of five flavonols, six flavanols, and one gallotannin being reported for the first time. Total phenolics in pistachio nuts showed a concentration from 1359 mg/kg (Kastel) to 4507 mg/kg (Larnaka). Flavanols were the most abundant phenolics, at about 90%, with resulting procyanidin B1 and gallocatechin being the main phenolics, depending upon the cultivar. Other phenolic groups, such as anthocyanins (from 54 to 218 mg/kg), flavonols (from 76 to 130 mg/kg), flavanones (from 12 to 71 mg/kg), and gallotannins (from 4 to 46 mg/kg), were also identified. Residual cakes presented the same phenolic profile but with a concentration almost double because of the concentration effect caused by the oil separation. Virgin pistachio oils showed a very low phenolic content, with eriodyctiol being the only compound identified.
Collapse
|
28
|
Pérez-Navarro J, Izquierdo-Cañas PM, Mena-Morales A, Martínez-Gascueña J, Chacón-Vozmediano JL, García-Romero E, Gómez-Alonso S, Hermosín-Gutiérrez I. First chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC-DAD-ESI-MS/MS, GC-MS, and Napping® techniques: comparison with Tempranillo. J Sci Food Agric 2019; 99:2108-2123. [PMID: 30298616 DOI: 10.1002/jsfa.9403] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [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: 07/24/2018] [Revised: 09/27/2018] [Accepted: 09/27/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Due to the current dominance of a few grape varieties in the wine market, the aim of this work was to study the detailed phenolic and volatile composition, chromatic characteristics, and sensorial properties of red wines elaborated with new Vitis vinifera grapes (Moribel and Tinto Fragoso) identified using the High Perfomance Liquid Chromatography-Diode Array Detector-Electrospray Ionization-Tandem Mass Spectrometry (HPLC-DAD-ESI-MS/MS), Gas Chromatography- Mass Spectrometry (GC-MS), CIELab color space, and Napping ® techniques. RESULTS Tinto Fragoso wine showed higher phenolic content than Moribel, with more anthocyanins, flavonols, and stilbenes. These wines also contained anthocyanin diglucosides not reported for Vitis vinifera wines. The odor activity values of free volatile compounds were calculated to indicate their influence on wine aroma, the fruity aromas of Moribel standing out particularly. The wines studied were positively evaluated by the tasters. Moribel's sensory profile was characterized by red fruit aromas and Tinto Fragoso showed more aromatic intensity and persistence in the mouth. CONCLUSION The results obtained from the first characterization of red wines made from novel Vitis vinifera grapes suggest that Moribel and Tinto Fragoso could be appropriate raw materials for the elaboration of quality young red wines. Tinto Fragoso provided wines with sensorial properties different from those of Tempranillo, and could be an alternative to the well known red wines on the market. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- José Pérez-Navarro
- Departamento de Química Analítica y Tecnología de Alimentos, Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Ciudad Real, Spain
| | - Pedro M Izquierdo-Cañas
- IVICAM, Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ciudad Real, Spain
- Parque Científico y Tecnológico de Castilla-La Mancha, Albacete, Spain
| | - Adela Mena-Morales
- IVICAM, Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ciudad Real, Spain
| | - Jesús Martínez-Gascueña
- IVICAM, Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ciudad Real, Spain
| | - Juan L Chacón-Vozmediano
- IVICAM, Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ciudad Real, Spain
| | - Esteban García-Romero
- IVICAM, Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ciudad Real, Spain
| | - Sergio Gómez-Alonso
- Departamento de Química Analítica y Tecnología de Alimentos, Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Ciudad Real, Spain
| | - Isidro Hermosín-Gutiérrez
- Departamento de Química Analítica y Tecnología de Alimentos, Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Ciudad Real, Spain
| |
Collapse
|
29
|
Navarro M, Mena A, Giordanengo T, Gómez-Alonso S, García-Romero E, Fort F, Canals J, Hermosín-Gutíerrez I, Zamora F. Influence of the micro-oxygenation dose and supplementation with oak staves of different potential of ellagitannin release on wine color and composition. BIO Web Conf 2019. [DOI: 10.1051/bioconf/20191202012] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Aliquots of a wine of Merlot were micro-oxygenated at two doses of oxygen (2.5 and 5.0 mg of O2/L.month) in the presence or not of oak staves of different potential ellagitannin release (PER) for three months. In general, micro-oxygenation increased the color intensity and stability probably because favor the formation of new pigments. The presence of staves increased the total phenolic index and the ellagitannin concentration, and this effect was higher when greater was the PER of the staves. Finally, the dose of microoxygenation only affects the concentration of total furanic compounds whereas the PER of the staves seems to determine the concentration of furanic compounds, volatile phenols and β-methyl-γ-octolactones.
Collapse
|
30
|
Jiménez-Aspee F, Theoduloz C, Gómez-Alonso S, Hermosín-Gutiérrez I, Reyes M, Schmeda-Hirschmann G. Polyphenolic profile and antioxidant activity of meristem and leaves from "chagual" (Puya chilensis Mol.), a salad from central Chile. Food Res Int 2018; 114:90-96. [PMID: 30361031 DOI: 10.1016/j.foodres.2018.07.051] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [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: 05/15/2018] [Revised: 07/04/2018] [Accepted: 07/30/2018] [Indexed: 10/28/2022]
Abstract
The Bromeliaceae Puya chilensis Mol. is a native monocotyledonous food plant that can be found in central Chile. It is traditionally known as chagual. The tender basal part of the leaves, just starting from the meristem, are consumed as a salad. The aim of this work was to describe the phenolic content and composition of the meristem and leaves of chagual, as well as their antioxidant capacity and inhibitory activity against metabolic syndrome-associated enzymes. Samples of chagual, including two cultivated and three wild growing plants, were analyzed and compared for composition and bioactivity. From the phenolic enriched extract of the plant (PEE), 26 compounds were tentatively identified by HPLC-DAD-ESI-MSn, including 12 hydroxycinnamic acids and 14 flavonoids. The main compounds were identified as diferuloyl hexaric acid isomers and 5-p-Coumaroylquinic acid. The compounds were quantified in both meristem and leaves. The PEE content was up to ten times higher in the meristem than in the leaves, ranging from 0.18 to 124.08 mg/g PEE. The samples inhibited α-glucosidase, but did not show effect on α-amylase and pancreatic lipase. This is the first report on the polyphenol composition and bioactivity of the edible components of the chagual food plant.
Collapse
Affiliation(s)
- Felipe Jiménez-Aspee
- Departamento de Ciencias Básicas Biomédicas, Facultad de Ciencias de la Salud, Universidad de Talca, 3460000 Talca, Chile; Núcleo Científico Multidisciplinario, Dirección de Investigación, Universidad de Talca, 3460000 Talca, Chile; Programa de Investigación de Excelencia Interdisciplinaria en Química y Bio-orgánica de Recursos Naturales (PIEI-QUIM-BIO), Universidad de Talca, Chile.
| | - Cristina Theoduloz
- Programa de Investigación de Excelencia Interdisciplinaria en Química y Bio-orgánica de Recursos Naturales (PIEI-QUIM-BIO), Universidad de Talca, Chile; Laboratorio de Cultivo Celular, Facultad de Ciencias de la Salud, Universidad de Talca, 3460000 Talca, Chile
| | - Sergio Gómez-Alonso
- Instituto Regional de Investigación Científica Aplicada, Departamento de Química Analítica y Tecnología de Alimentos, Universidad Castilla- La Mancha, Campus Universitario s/n, Ciudad Real, Spain
| | - Isidro Hermosín-Gutiérrez
- Instituto Regional de Investigación Científica Aplicada, Departamento de Química Analítica y Tecnología de Alimentos, Universidad Castilla- La Mancha, Campus Universitario s/n, Ciudad Real, Spain
| | - Marisol Reyes
- Instituto Nacional de Investigación Agrícola, INIA-Raihuén, San Javier, Chile
| | - Guillermo Schmeda-Hirschmann
- Programa de Investigación de Excelencia Interdisciplinaria en Química y Bio-orgánica de Recursos Naturales (PIEI-QUIM-BIO), Universidad de Talca, Chile; Laboratorio de Química de Productos Naturales, Instituto de Química de Recursos Naturales, Universidad de Talca, 3460000 Talca, Chile.
| |
Collapse
|
31
|
Cebrián-Tarancón C, Sánchez-Gómez R, Gómez-Alonso S, Hermosín-Gutierrez I, Mena-Morales A, García-Romero E, Salinas MR, Zalacain A. Vine-Shoot Tannins: Effect of Post-pruning Storage and Toasting Treatment. J Agric Food Chem 2018; 66:5556-5562. [PMID: 29770693 DOI: 10.1021/acs.jafc.8b01540] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [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: 06/08/2023]
Abstract
For the first time vine-shoot tannin composition was carried out by means of HPLC-DAD-ESI-MS/MS. Two vine-shoot cultivars (Airén and Cencibel) with different post-pruning storage times were submitted to a toasting process and assayed. There were no traces of gallotannins nor ellagitannins, but a high proanthocyanidin content and a mean degree of polymerization (mDP) close to 3 were characterized. The higher concentration of proanthocyanidins corresponded to Airén after 6 months post-pruning storage and at 3 months for Cencibel. Procyanidins were the most abundant fraction (70-95%), which decreased with storage, and especially significant was the contribution of B1, B2, and B4 dimers. Prodelphinidins were also found (8-24%), increasing their % with storage time. Toasting produced a considerable reduction of proanthocyanidin content and a loss of a monomer mDP unit, suggesting that if used as oenological tannins, then they may be more bitter and less astringent when compared with the nontoasted vine-shoot samples.
Collapse
Affiliation(s)
- Cristina Cebrián-Tarancón
- Universidad de Castilla-La Mancha , E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola , Avenida de España s/n , 02071 Albacete , Spain
| | - Rosario Sánchez-Gómez
- Universidad de Castilla-La Mancha , E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola , Avenida de España s/n , 02071 Albacete , Spain
| | - Sergio Gómez-Alonso
- Universidad de Castilla-La Mancha , Instituto Regional de Investigación Científica Aplicada , Avenida Camilo José Cela s/n , 13071 Ciudad Real , Spain
| | - Isidro Hermosín-Gutierrez
- Universidad de Castilla-La Mancha , Instituto Regional de Investigación Científica Aplicada , Avenida Camilo José Cela s/n , 13071 Ciudad Real , Spain
| | - Adela Mena-Morales
- Instituto de la Vid y el Vino de Castilla-La Mancha , Carretera de Albacete s/n , 13700 Tomelloso , Spain
| | - Esteban García-Romero
- Instituto de la Vid y el Vino de Castilla-La Mancha , Carretera de Albacete s/n , 13700 Tomelloso , Spain
| | - M Rosario Salinas
- Universidad de Castilla-La Mancha , E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola , Avenida de España s/n , 02071 Albacete , Spain
| | - Amaya Zalacain
- Universidad de Castilla-La Mancha , E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola , Avenida de España s/n , 02071 Albacete , Spain
| |
Collapse
|
32
|
Pérez-Navarro J, García Romero E, Gómez-Alonso S, Izquierdo Cañas PM. Comparison between the phenolic composition of Petit Verdot wines elaborated at different maceration/fermentation temperatures. International Journal of Food Properties 2018. [DOI: 10.1080/10942912.2018.1479856] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- J. Pérez-Navarro
- Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Ciudad Real, Spain
| | - E. García Romero
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF-IVICAM), Ciudad Real, Spain
| | - S. Gómez-Alonso
- Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Ciudad Real, Spain
| | - P. M. Izquierdo Cañas
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF-IVICAM), Ciudad Real, Spain
- Parque Científico y Tecnológico de Albacete, Albacete, Spain
| |
Collapse
|
33
|
Neves NDA, Stringheta PC, Gómez-Alonso S, Hermosín-Gutiérrez I. Flavonols and ellagic acid derivatives in peels of different species of jabuticaba (Plinia spp.) identified by HPLC-DAD-ESI/MSn. Food Chem 2018; 252:61-71. [DOI: 10.1016/j.foodchem.2018.01.078] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2017] [Revised: 12/05/2017] [Accepted: 01/10/2018] [Indexed: 12/20/2022]
|
34
|
Sáez V, Pastene E, Vergara C, Mardones C, Hermosín-Gutiérrez I, Gómez-Alonso S, Gómez MV, Theoduloz C, Riquelme S, von Baer D. Oligostilbenoids in Vitis vinifera L. Pinot Noir grape cane extract: Isolation, characterization, in vitro antioxidant capacity and anti-proliferative effect on cancer cells. Food Chem 2018; 265:101-110. [PMID: 29884360 DOI: 10.1016/j.foodchem.2018.05.050] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [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: 12/01/2017] [Revised: 04/21/2018] [Accepted: 05/08/2018] [Indexed: 11/28/2022]
Abstract
The following oligostilbenoids were isolated from extracts of Vitis vinifera L. Pinot Noir grape canes produced at a pilot-plant scale: (E)-ε-viniferin, (E)-resveratrol, (E)-piceatannol, ampelopsin A, vitisin B, pallidol, (E)-δ-viniferin, (E)-ω-viniferin, (E)-trans-cis-miyabenol C, isorhapontigenin, scirpusin A, and a new isomer named isoscirpusin A. The antioxidant capacity of the isolated stilbenoids was studied by three different assays, and their 50% inhibition concentration (IC50) against cancer cells was determined by MTT reduction assay. Besides (E)-resveratrol, stilbenoids have outstanding antioxidant capacity in the ORAC-FL assay. The strongest antiproliferative effect was observed for (E)-piceatannol and ampelopsin A against the bladder cancer cell line J82. (E)-Piceatannol has inhibitory effect on human lung cancer SK-MES-1 cells. Moreover, the whole extract has antiproliferative effect on all tested cell lines. In conclusion, beside (E)-resveratrol, grape cane extract contains oligostilbenoids with potential health benefits. This underexploited viticultural residue has the potential to produce valuable phytochemicals or ingredients in functional foods.
Collapse
Affiliation(s)
- Vania Sáez
- Departamento de Análisis Instrumental, Facultad de Farmacia, Universidad de Concepción, P.O. Box 160-C, Concepción, Chile
| | - Edgar Pastene
- Laboratorio de Farmacognosia, Facultad de Farmacia, Universidad de Concepción, P.O. Box 160-C, 4070386 Concepción, Chile
| | - Carola Vergara
- Departamento de Análisis Instrumental, Facultad de Farmacia, Universidad de Concepción, P.O. Box 160-C, Concepción, Chile
| | - Claudia Mardones
- Departamento de Análisis Instrumental, Facultad de Farmacia, Universidad de Concepción, P.O. Box 160-C, Concepción, Chile
| | - Isidro Hermosín-Gutiérrez
- Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Campus Universitario s/n 13071, Ciudad Real, Spain
| | - Sergio Gómez-Alonso
- Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Campus Universitario s/n 13071, Ciudad Real, Spain
| | - M Victoria Gómez
- Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Campus Universitario s/n 13071, Ciudad Real, Spain
| | - Cristina Theoduloz
- Laboratorio de Cultivo Celular, Facultad de Ciencias de la Salud, Universidad de Talca, P.O. Box 747, 3460000 Talca, Chile
| | - Sebastián Riquelme
- Unidad de Desarrollo Tecnológico (UDT), Universidad de Concepción, Coronel, Chile
| | - Dietrich von Baer
- Departamento de Análisis Instrumental, Facultad de Farmacia, Universidad de Concepción, P.O. Box 160-C, Concepción, Chile.
| |
Collapse
|
35
|
Ojeda-Amador RM, Salvador MD, Gómez-Alonso S, Fregapane G. Characterization of virgin walnut oils and their residual cakes produced from different varieties. Food Res Int 2018; 108:396-404. [PMID: 29735072 DOI: 10.1016/j.foodres.2018.03.066] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [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: 12/22/2017] [Revised: 03/22/2018] [Accepted: 03/25/2018] [Indexed: 10/17/2022]
Abstract
This study addresses the composition and properties of different walnut varieties (Chandler, Hartley and Lara), in particular their virgin oils and residual cakes obtained by screw pressing employing different cultivars. Among nuts, walnut (Juglans regia L.) exhibits interesting nutritional value, mainly due to their high content in linoleic acid, phenolic and tocopherol compounds, which show antioxidant and other healthy properties. Valuable results related to fatty acid profile and minor components were observed. Virgin walnut oil is a rich source in linoleic acid (60-62%) and γ-tocopherol (517-554 mg/kg). Moreover, walnuts show a very high content in total phenolic compounds (10,045-12,474 mg/kg; as gallic acid), which contribute to a great antioxidant activity (105-170 mmol/kg for DPPH, and 260-393 mmol/kg for ORAC), being the hydrolysable tannins (2132-4204 mg/kg) and flavanols (796-2433 mg/kg) their main phenolic groups. Aldehydes account for the highest contribution to aromatic volatiles in virgin walnut oil (about 35% of total). As expected, polar phenolic compounds concentrate in the residual cake, after the separation of the oily phase, reaching a content of up to 19,869 mg/kg, leading to potential added value and applications as source of bioactive compounds to this by-product.
Collapse
Affiliation(s)
- Rosa M Ojeda-Amador
- Departamento de Tecnología de Alimentos, Facultad de Ciencias Químicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain.
| | - María Desamparados Salvador
- Departamento de Tecnología de Alimentos, Facultad de Ciencias Químicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain.
| | - Sergio Gómez-Alonso
- Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Ciudad Real, Spain.
| | - Giuseppe Fregapane
- Departamento de Tecnología de Alimentos, Facultad de Ciencias Químicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain.
| |
Collapse
|
36
|
Pascual O, Vignault A, Gombau J, Navarro M, Gómez-Alonso S, García-Romero E, Canals JM, Hermosín-Gutíerrez I, Teissedre PL, Zamora F. Oxygen consumption rates by different oenological tannins in a model wine solution. Food Chem 2017; 234:26-32. [DOI: 10.1016/j.foodchem.2017.04.148] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2016] [Revised: 04/18/2017] [Accepted: 04/19/2017] [Indexed: 01/23/2023]
|
37
|
Alañón ME, Schumacher R, Díaz-Maroto MC, Gómez-Alonso S, Pérez-Coello MS. Alternative amendment for vineyards from by-products of pyro-bituminous shale: Effect on wine amino acids and biogenic amines. Food Res Int 2017; 101:239-248. [PMID: 28941689 DOI: 10.1016/j.foodres.2017.09.008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [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: 04/04/2017] [Revised: 08/24/2017] [Accepted: 09/07/2017] [Indexed: 11/17/2022]
Abstract
With the aim of looking for a model of agroecological production, the use of by-products from pyro-bituminous shale as amendment, and its effect on wine amino acids and biogenic amines has been evaluated. Field trials aimed to compare the effect of different doses of conventional and limestone shale from by-products of pyro-bituminous. Four replicates for six different fertilization treatments were arranged in a split plot design during 2009/2010 and 2010/2011 vintage. A chromatographic analysis was carried out to evaluate the impact of fertilization treatments on the amino acid and biogenic amine content of wines produced. Results showed few significant differences among fertilization treatments tested according to the amino acids composition of wines, although it seemed that a combination of conventional and pyro-bituminous shale could be the best option. By-products of pyro-bituminous shale seem to be a good partial substitutive amendment for Brazilian vineyards. This research seems to be a new approach for sustainable revalorization of domestic fertilizers to enable minor environmental impacts and lower production costs without detriment to quality.
Collapse
Affiliation(s)
- M E Alañón
- Department of Analytical Chemistry, University of Granada, Campus Fuentenueva s/n, 18071 Granada, Spain; Research and Development of Functional Food Centre (CIDAF), PTS, Avda. del Conocimiento s/n, Bioregion Building, 18007 Granada, Spain.
| | - R Schumacher
- Department of Enology, Universidade Federal do Pampa (Unipampa), Bagé, Rio Grande do Soul, Brazil
| | - M C Díaz-Maroto
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain
| | - S Gómez-Alonso
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain
| | - M S Pérez-Coello
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain
| |
Collapse
|
38
|
Navarro M, Kontoudakis N, Canals JM, García-Romero E, Gómez-Alonso S, Zamora F, Hermosín-Gutiérrez I. Improved method for the extraction and chromatographic analysis on a fused-core column of ellagitannins found in oak-aged wine. Food Chem 2017; 226:23-31. [PMID: 28254015 DOI: 10.1016/j.foodchem.2017.01.043] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [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: 03/12/2016] [Revised: 01/05/2017] [Accepted: 01/10/2017] [Indexed: 11/30/2022]
Abstract
A new method for the analysis of ellagitannins observed in oak-aged wine is proposed, exhibiting interesting advantages with regard to previously reported analytical methods. The necessary extraction of ellagitannins from wine was simplified to a single step of solid phase extraction (SPE) using size exclusion chromatography with Sephadex LH-20 without the need for any previous SPE of phenolic compounds using reversed-phase materials. The quantitative recovery of wine ellagitannins requires a combined elution with methanol and ethyl acetate, especially for increasing the recovery of the less polar acutissimins. The chromatographic method was performed using a fused-core C18 column, thereby avoiding the coelution of main ellagitannins, such as vescalagin and roburin E. However, the very polar ellagitannins, namely, the roburins A, B and C, still partially coeluted, and their quantification was assisted by the MS detector. This methodology also enabled the analysis of free gallic and ellagic acids in the same chromatographic run.
Collapse
Affiliation(s)
- María Navarro
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo, s/n, 43007 Tarragona, Spain
| | - Nikolaos Kontoudakis
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo, s/n, 43007 Tarragona, Spain
| | - Joan Miquel Canals
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo, s/n, 43007 Tarragona, Spain
| | - Esteban García-Romero
- Instituto de la Vid y el Vino de Castilla-La Mancha, Ctra. Toledo-Albacete s/n, 13700 Tomelloso, Ciudad Real, Spain
| | - Sergio Gómez-Alonso
- Universidad de Castilla-La Mancha, Instituto Regional de Investigación Científica Aplicada, Avda. Camilo José Cela s/n, Campus Universitario, 13071 Ciudad Real, Spain; Parque Científico y Tecnológico Castilla-La Mancha, Paseo de la Innovación, 1, 02006 Albacete, Spain
| | - Fernando Zamora
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo, s/n, 43007 Tarragona, Spain
| | - Isidro Hermosín-Gutiérrez
- Universidad de Castilla-La Mancha, Instituto Regional de Investigación Científica Aplicada, Avda. Camilo José Cela s/n, Campus Universitario, 13071 Ciudad Real, Spain.
| |
Collapse
|
39
|
Navarro M, Kountoudakis N, Gómez-Alonso S, García-Romero E, Canals JM, Hermosín-Gutíerrez I, Zamora F. Comparison between the contribution of ellagitannins of new oak barrels and one-year-used barrels. BIO Web Conf 2016. [DOI: 10.1051/bioconf/20160702016] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
|
40
|
Pertuzatti PB, Barcia MT, Rebello LPG, Gómez-Alonso S, Duarte RMT, Duarte MCT, Godoy HT, Hermosín-Gutiérrez I. Antimicrobial activity and differentiation of anthocyanin profiles of rabbiteye and highbush blueberries using HPLC–DAD–ESI-MS n and multivariate analysis. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.07.026] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
|
41
|
Pascual O, González-Royo E, Gil M, Gómez-Alonso S, García-Romero E, Canals JM, Hermosín-Gutíerrez I, Zamora F. Influence of Grape Seeds and Stems on Wine Composition and Astringency. J Agric Food Chem 2016; 64:6555-6566. [PMID: 27523714 DOI: 10.1021/acs.jafc.6b01806] [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] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The aim of this paper is to study the real influence of seeds and stems on wine composition, astringency, and bitterness. A decolored grape juice and a grape juice macerated for 4 days from the same Cabernet Sauvignon grapes were fermented with or without supplementation with 100% seeds, 300% seeds, or 100% stems. Once alcoholic fermentation had finished, the wines were analyzed and tasted. The presence of seeds and stems increased the concentration of flavan-3-ol monomers with respect to the controls. However, the seeds mainly released (+)-catechin and (-)-epicatechin, whereas the stems mainly released (+)-catechin and (+)-gallocatechin. The seeds and stems also released proanthocyanidins; those from seeds have a lower mDP and a high percentage of galloylation, whereas those from stems have a higher mDP and a relatively high percentage of prodelphinidins. The presence of seeds and stems brought about a slight but significant increase in pH and lowered titratable acidity and ethanol content. The presence of seeds boosted color intensity, whereas stems had the opposite effect. Finally, both seeds and stems increased wine astringency and bitterness.
Collapse
Affiliation(s)
- Olga Pascual
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili , C/Marcel.li Domingo s/n, 43007 Tarragona, Spain
| | - Elena González-Royo
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili , C/Marcel.li Domingo s/n, 43007 Tarragona, Spain
| | - Mariona Gil
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili , C/Marcel.li Domingo s/n, 43007 Tarragona, Spain
| | - Sergio Gómez-Alonso
- Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha , Campus Universitario s/n, 13071 Ciudad Real, Spain
- Fundación Parque Científico y Tecnológico de Albacete , Paseo de la Innovación 1, 02006 Albacete, Spain
| | - Esteban García-Romero
- Instituto de la Vid y el Vino de Castilla-La Mancha , Ctra. Toledo-Albacete s/n, 13700 Tomelloso, Ciudad Real, Spain
| | - Joan Miquel Canals
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili , C/Marcel.li Domingo s/n, 43007 Tarragona, Spain
| | - Isidro Hermosín-Gutíerrez
- Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha , Campus Universitario s/n, 13071 Ciudad Real, Spain
| | - Fernando Zamora
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili , C/Marcel.li Domingo s/n, 43007 Tarragona, Spain
| |
Collapse
|
42
|
Poveda J, Molina G, Gómez-Alonso S. Variability of biogenic amine and free amino acid concentrations in regionally produced goat milk cheeses. J Food Compost Anal 2016. [DOI: 10.1016/j.jfca.2016.06.012] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
43
|
de Castilhos MB, Garcia Maia JD, Gómez-Alonso S, Del Bianchi VL, Hermosín-Gutiérrez I. Sensory acceptance drivers of pre-fermentation dehydration and submerged cap red wines produced from Vitis labrusca hybrid grapes. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.043] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
44
|
Izquierdo-Cañas PM, García-Romero E, Mena-Morales A, Gómez-Alonso S. Effects of malolactic fermentation on colour stability and phenolic composition of Petit Verdot red wines. ACTA ACUST UNITED AC 2016. [DOI: 10.4081/ws.2016.5795] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
In the present work we evaluate the effects of malolactic fermentation (MLF) on the colour parameters and polyphenolic composition of Petit Verdot red wines. MLF caused a significant decrease in colour intensity in wines, approximately 9%. In line with that, the results showed a decrease in the concentration of anthocyanins (acylated and non-acylated), but an increase of the pyranothocyannins concentration. MLF did not produce important variations on the content of hydroxycinnamic acids derivatives, stilbenes and flavonols. Regarding flavan-3-ols, MLF caused a decrease in monomers, total flavan-3-ols and percentage of galloylation, and an increase on the percentage of prodelphinidins. However, no effect over mean degree of polymerisation was observed. Thus, it is unlikely that these changes may affect the acceptability of wines by consumers.
Collapse
|
45
|
Tavares IMDC, Lago-Vanzela ES, Rebello LPG, Ramos AM, Gómez-Alonso S, García-Romero E, Da-Silva R, Hermosín-Gutiérrez I. Comprehensive study of the phenolic composition of the edible parts of jambolan fruit (Syzygium cumini (L.) Skeels). Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.01.014] [Citation(s) in RCA: 60] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
46
|
Navarro M, Kontoudakis N, Giordanengo T, Gómez-Alonso S, García-Romero E, Fort F, Canals JM, Hermosín-Gutíerrez I, Zamora F. Oxygen consumption by oak chips in a model wine solution; Influence of the botanical origin, toast level and ellagitannin content. Food Chem 2015; 199:822-7. [PMID: 26776040 DOI: 10.1016/j.foodchem.2015.12.081] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [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: 07/15/2015] [Revised: 11/26/2015] [Accepted: 12/19/2015] [Indexed: 11/28/2022]
Abstract
The botanical origin, toast level and ellagitannin content of oak chips in a model wine solution have been studied in terms of their influence on oxygen consumption. French oak chips released significantly higher amounts of ellagitannins than American oak chips at any toast level. The release of ellagitannins by oak chips decreased as the toast level increased in the French oak but this trend was not so clear in American oak. Oxygen consumption rate was clearly related to the level of released ellagitannins. Therefore, oak chips should be chosen for their potential to release ellagitannins release should be considered, not only because they can have a direct impact on the flavor and body of the wine, but also because they can protect against oxidation.
Collapse
Affiliation(s)
- María Navarro
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo, s/n, 43007 Tarragona, Spain
| | - Nikolaos Kontoudakis
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo, s/n, 43007 Tarragona, Spain
| | - Thomas Giordanengo
- R&D - Qualité Pronektar, Sciage du Berry/Tonnellerie Radoux, ZA des Noraies, 36290 Mézières-en-Brenne, France
| | - Sergio Gómez-Alonso
- Universidad de Castilla-La Mancha, Instituto Regional de Investigación Científica Aplicada, Campus Universitario s/n, 13071 Ciudad Real, Spain; Fundación Parque Científico y Tecnológico de Castilla La-Mancha, Paseo de la Innovación, 1, 02006 Albacete, Spain
| | - Esteban García-Romero
- Instituto de la Vid y el Vino de Castilla-La Mancha, Ctra. Toledo-Albacete s/n, 13700 Tomelloso, Ciudad Real, Spain
| | - Francesca Fort
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo, s/n, 43007 Tarragona, Spain
| | - Joan Miquel Canals
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo, s/n, 43007 Tarragona, Spain
| | - Isidro Hermosín-Gutíerrez
- Universidad de Castilla-La Mancha, Instituto Regional de Investigación Científica Aplicada, Campus Universitario s/n, 13071 Ciudad Real, Spain
| | - Fernando Zamora
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo, s/n, 43007 Tarragona, Spain.
| |
Collapse
|
47
|
Yamamoto LY, de Assis AM, Roberto SR, Bovolenta YR, Nixdorf SL, García-Romero E, Gómez-Alonso S, Hermosín-Gutiérrez I. Application of abscisic acid (S-ABA) to cv. Isabel grapes (Vitis vinifera×Vitis labrusca) for color improvement: Effects on color, phenolic composition and antioxidant capacity of their grape juice. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.10.019] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
|
48
|
de Castilhos MBM, Corrêa OLDS, Zanus MC, Maia JDG, Gómez-Alonso S, García-Romero E, Del Bianchi VL, Hermosín-Gutiérrez I. Pre-drying and submerged cap winemaking: Effects on polyphenolic compounds and sensory descriptors. Part II: BRS Carmem and Bordô ( Vitis labrusca L.). Food Res Int 2015; 76:697-708. [DOI: 10.1016/j.foodres.2015.07.033] [Citation(s) in RCA: 6] [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] [Received: 05/22/2015] [Revised: 07/05/2015] [Accepted: 07/20/2015] [Indexed: 10/23/2022]
|
49
|
Portu J, López-Alfaro I, Gómez-Alonso S, López R, Garde-Cerdán T. Changes on grape phenolic composition induced by grapevine foliar applications of phenylalanine and urea. Food Chem 2015; 180:171-180. [DOI: 10.1016/j.foodchem.2015.02.042] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2014] [Revised: 01/12/2015] [Accepted: 02/10/2015] [Indexed: 10/24/2022]
|
50
|
Yamamoto LY, Koyama R, Assis AMD, Roberto SR, Bovolenta YR, Nixdorf SL, García-Romero E, Gómez-Alonso S, Hermosín-Gutiérrez I. Phenolic compounds in juice of “Isabel” grape treated with abscisic acid for color improvement. BIO Web of Conferences 2015. [DOI: 10.1051/bioconf/20150501014] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
|