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Janković B, Manić N. Model-free and model-based analysis of thermo-oxidative response of wolfberries: A new developed mechanistic scheme. Food Chem 2020; 343:128530. [PMID: 33168260 DOI: 10.1016/j.foodchem.2020.128530] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [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: 06/04/2020] [Revised: 10/19/2020] [Accepted: 10/29/2020] [Indexed: 11/28/2022]
Abstract
Thermally accelerated oxidative degradation of wolfberry pulp was kinetically monitored using model-free and model-based approaches. Kinetic calculations were performed based on simultaneous thermal analysis measurements in an air at four different heating rates. From kinetic analysis, new developed mechanistic scheme which is responsible for wolfberries anti-oxidative behavior was proposed. It was found that thermo-oxidative process proceeds through multiplestep mechanism including sum of two independent reaction sets, via consecutive and competitive steps. It was established that rutoside degradation pathway to flavonol through hydrolysis reaction is rate-determining step of considered process. Furthermore, it was found that key flavonol compound degraded by competitive reactions mechanism forming such kinetic branches, which lead to compounds responsible for wolfberries antioxidant activity. It was established that flavonol oxidative cleavage reaction and oxidative polymerization are main chemical routes which are very important in a complex antioxidant mechanism for scavenging free radicals in wolfberries oxidative stress response.
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Affiliation(s)
- Bojan Janković
- University of Belgrade, Department of Physical Chemistry, "Vinča" Institute of Nuclear Sciences - National Institute of the Republic of Serbia, Mike Petrovića Alasa 12-14, P.O. Box 522, 11001 Belgrade, Serbia.
| | - Nebojša Manić
- University of Belgrade, Fuel and Combustion Laboratory, Faculty of Mechanical Engineering, Kraljice Marije 16, P.O. Box 35, 11120 Belgrade, Serbia
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Chen H, Yang J, Deng X, Lei Y, Xie S, Guo S, Ren R, Li J, Zhang Z, Xu T. Foliar-sprayed manganese sulfate improves flavonoid content in grape berry skin of Cabernet Sauvignon (Vitis vinifera L.) growing on alkaline soil and wine chromatic characteristics. Food Chem 2020; 314:126182. [PMID: 31968293 DOI: 10.1016/j.foodchem.2020.126182] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [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: 08/02/2019] [Revised: 12/06/2019] [Accepted: 01/08/2020] [Indexed: 12/25/2022]
Abstract
Flavonoids are key determinants of grape quality and wine color. Grapevines growing in alkaline soil are prone to manganese deficiency, which can decrease the contents of secondary metabolites, including flavonoids. We determined the effects of a foliar Mn treatment (MnSO4·H2O) of Cabernet Sauvignon grapevines (V. vinifera L.) growing in alkaline soil on the flavonoid contents in grape skin, and the quality of wine. The Mn treatments were applied in 2017 and 2018, and tended to increase the grape sugars, berry weight, and the contents of phenolic compounds from veraison until harvest. The Mn treatments increased the amounts of acetylated, methylated, and total anthocyanins, as well as the total flavonol contents in grape berry skin at harvest. The wines prepared from these grapes had a higher color intensity than those prepared from grapes from control vines. Foliar-applied MnSO4·H2O can promote flavonoid biosynthesis in grape berries, and improve the color of wine.
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Affiliation(s)
- Huangzhao Chen
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, Henan 450046, China.
| | - Jun Yang
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiaoxu Deng
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, Henan 450046, China
| | - Yujuan Lei
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.
| | - Sha Xie
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.
| | - Shuihuan Guo
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ruihua Ren
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Junnan Li
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Zhengwen Zhang
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.
| | - Tengfei Xu
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, China.
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Chatham LA, Howard JE, Juvik JA. A natural colorant system from corn: Flavone-anthocyanin copigmentation for altered hues and improved shelf life. Food Chem 2020; 310:125734. [PMID: 31791725 DOI: 10.1016/j.foodchem.2019.125734] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2019] [Revised: 10/15/2019] [Accepted: 10/15/2019] [Indexed: 02/06/2023]
Abstract
Anthocyanins are a major source of natural red colorants but currently face difficulties matching the hue range, stability, and affordability of synthetic options. Purple corn offers an FDA and EFSA-approved economical source of anthocyanin-based colorants. A C-glycosyl flavone and anthocyanin copigmentation system consisting of a flavone-rich anthocyanin-poor line and two anthocyanin-rich flavone-poor lines containing either pelargonidin or cyanidin-derived anthocyanins is described. This system offers a broad hue range and can improve stability. Cyanidin-rich model beverages had better stability than pelargonidin-rich beverages over time, but the addition of flavone-rich extract to both resulted in significantly longer half-lives (up to 50% longer). Flavone copigments produced hyperchromic and bathochromic shifts in both. A protective effect from flavone copigmentation was observed for glycosides. In contrast acylated forms displayed significantly shorter half-lives. Results suggest that corn C-glycosyl flavone-rich extracts could serve as a color enhancing and stabilizing agent for anthocyanin colorants.
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Wang Z, Yan Y, Nisar T, Zou L, Yang X, Niu P, Sun L, Guo Y. Comparison and multivariate statistical analysis of anthocyanin composition in Lycium ruthenicum Murray from different regions to trace geographical origins: The case of China. Food Chem 2017; 246:233-241. [PMID: 29291844 DOI: 10.1016/j.foodchem.2017.11.030] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [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: 07/22/2017] [Revised: 11/08/2017] [Accepted: 11/08/2017] [Indexed: 02/02/2023]
Abstract
Anthocyanin composition in forty-five Lycium ruthenicum Murray (LRM) samples grown in China was identified by high-performance liquid chromatography-electrospray ionisation-mass spectrometry (HPLC-ESI-MS) and quantified by HPLC with a diode array detector (HPLC-DAD). The results showed that the overall pattern of anthocyanin composition of LRM from different provinces was the same, while the individual and total anthocyanin concentrations, were significantly different, indicating an important impact of geographical origin on anthocyanin composition, which can be considered as credible indices for LRM classification. Principal component analysis (PCA) and linear discriminant analysis (LDA) were applied to develop discrimination models for the anthocyanin concentrations. PCA clearly separated the LRM based on its geographical origins. LDA satisfactorily categorized the samples by providing a 100% success rate based on geographical origins. The results obtained could be used to trace the geographical origin of LRM.
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Affiliation(s)
- Zichao Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi Province, Xi'an 710000, China; College of Life Science, Qinghai Normal University, Qinghai Province, Xining 810099, China
| | - Yuzhen Yan
- College of Life Science, Qinghai Normal University, Qinghai Province, Xining 810099, China
| | - Tanzeela Nisar
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi Province, Xi'an 710000, China
| | - Li Zou
- Shaanxi Product Quality Supervision and Inspection Research Institute, Shaanxi Province, Xi'an 710000, China
| | - Xi Yang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi Province, Xi'an 710000, China
| | - Pengfei Niu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi Province, Xi'an 710000, China
| | - Lijun Sun
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi Province, Xi'an 710000, China.
| | - Yurong Guo
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi Province, Xi'an 710000, China.
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