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Ren R, Shi J, Zeng M, Tang Z, Xie S, Zhang Z. Inter- and intra-varietal genetic variations co-shape the polyphenol profiles of Vitis vinifera L. grapes and wines. Food Chem X 2023; 20:101030. [PMID: 38144762 PMCID: PMC10740138 DOI: 10.1016/j.fochx.2023.101030] [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] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 11/22/2023] [Accepted: 11/22/2023] [Indexed: 12/26/2023] Open
Abstract
Inheritance and mutations are important factors affecting grape phenolic composition. To investigate the inter- and intra-varietal differences in polyphenolic compounds among grapes and wines, 27 clones belonging to eight varieties of Vitis vinifera L. were studied over two consecutive years. A total of 24 polyphenols (nine anthocyanins, three flavanols, five flavonols, and seven phenolic acids) were analyzed, and the physicochemical parameters of the grapes and wines were determined. Polyphenol profiles showed significant varietal and clonal polymorphisms, and malvidin-3-O-glucoside, peonidin-3-O- glucoside, and epicatechin were identified as key biomarkers distinguishing different grapes and wines when using an orthogonal partial least squares discriminant analysis. Further multivariate analysis classified these genotypes into three subclasses, and a somatic variant of 'Malbec', MBVCR6, had the most abundant polyphenolic compounds that were related to the titratable acid content. The current results reveal that varietal and clonal variations are important for obtaining wines with high polyphenol content.
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Affiliation(s)
- Ruihua Ren
- College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Jingjing Shi
- College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Maoyu Zeng
- College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Zizhu Tang
- College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Sha Xie
- College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Zhenwen Zhang
- College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
- China Wine Industry Technology Institute, Room 1606, Zhongguancun Innovation Center, Yinchuan, Ningxia 750021, China
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2
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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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3
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Meini MR, Cabezudo I, Boschetti CE, Romanini D. Recovery of phenolic antioxidants from Syrah grape pomace through the optimization of an enzymatic extraction process. Food Chem 2019; 283:257-264. [PMID: 30722869 DOI: 10.1016/j.foodchem.2019.01.037] [Citation(s) in RCA: 71] [Impact Index Per Article: 14.2] [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: 08/02/2018] [Revised: 12/07/2018] [Accepted: 01/04/2019] [Indexed: 12/01/2022]
Abstract
Phenolic compounds are highly valuable products that remain trapped in grape pomace, an abundant winery by-product. Therefore, efficient extraction procedures of these compounds represent a route for grape pomace valorisation. Here we performed a screening of the factors affecting the aqueous enzymatic extraction of phenolic compounds from Syrah grape pomace, including the following independent variables: temperature, pH, pectinase, cellulase and tannase; and a subsequent optimization through response surface methodology. At the optimal region, the enzymatic treatment enhanced the extraction yield of phenolics by up to 66% and its antioxidant capacity by up to 80%, reducing the incubation time and enzyme doses in respect to previous studies. We found that tannase raises the antioxidant capacity of the extract by the liberation of gallic acid, while cellulose favours the liberation of p-coumaric acid and malvidin-3-O-glucoside. We also tested the procedure in different grape pomace varieties, verifying its wide applicability.
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Affiliation(s)
- María-Rocío Meini
- Instituto de Procesos Biotecnológicos y Químicos (IPROBYQ); Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Rosario, Argentina; Área Biofísica, Facultad de Ciencias Bioquímicas y Farmacéuticas, UNR, Rosario, Argentina.
| | - Ignacio Cabezudo
- Instituto de Procesos Biotecnológicos y Químicos (IPROBYQ); Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Rosario, Argentina.
| | - Carlos E Boschetti
- Instituto de Procesos Biotecnológicos y Químicos (IPROBYQ); Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Rosario, Argentina; Departamento de Tecnología, Facultad de Ciencias Bioquímicas y Farmacéuticas, UNR, Rosario, Argentina.
| | - Diana Romanini
- Instituto de Procesos Biotecnológicos y Químicos (IPROBYQ); Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Rosario, Argentina; Departamento de Tecnología, Facultad de Ciencias Bioquímicas y Farmacéuticas, UNR, Rosario, Argentina.
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4
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Duan B, Song C, Zhao Y, Jiang Y, Shi P, Meng J, Zhang Z. Dynamic changes in anthocyanin biosynthesis regulation of Cabernet Sauvignon (Vitis vinifera L.) grown during the rainy season under rain-shelter cultivation. Food Chem 2019; 283:404-413. [PMID: 30722891 DOI: 10.1016/j.foodchem.2018.12.131] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2018] [Revised: 12/05/2018] [Accepted: 12/31/2018] [Indexed: 01/09/2023]
Abstract
The grapevine (Vitis vinifera L.) berry coloring mechanism in response to seasonal rain during grape ripening remains poorly understood. Therefore, anthocyanin biosynthesis regulation, dynamic changes in anthocyanin accumulation, biosynthetic enzyme activities, and related gene expression patterns were investigated in Cabernet Sauvignon grown under rain-shelter cultivation and open-field cultivation. Results showed that anthocyanin biosynthesis was strongly repressed during the rainy season. Environmental fluctuation from seasonal rain provoked metabolic responses in grapes, and there was a significantly greater accumulation of most of the anthocyanins, mainly the compositions of non-acylated and non-methylated, under rain-shelter cultivation; these findings indicate that rain-shelter cultivation may help improve tolerance to seasonal rain-induced stresses. Obvious resilience was observed in anthocyanins of open-field-cultivated grapes at harvest. Hierarchical cluster analysis indicated strong correlations between anthocyanin contents, CHI and DFR activities, and VvMYB5b transcriptional level. These findings provide novel insight into the crucial factors that directly modulate anthocyanin biosynthesis and consequently control grape coloration.
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Affiliation(s)
- Bingbing Duan
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Changzheng Song
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Yimei Zhao
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Yue Jiang
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Pengbao Shi
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China; College of Food Science & Technology, Hebei Normal University of Science & Technology, Qinhuangdao 066600, Hebei, China.
| | - Jiangfei Meng
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China; Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A & F University, Yangling 712100, Shaanxi, China.
| | - Zhenwen Zhang
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China; Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A & F University, Yangling 712100, Shaanxi, China.
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5
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Escott C, Del Fresno JM, Loira I, Morata A, Tesfaye W, González MDC, Suárez-Lepe JA. Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non-Saccharomyces yeasts. Food Chem 2017; 239:975-983. [PMID: 28873660 DOI: 10.1016/j.foodchem.2017.07.037] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [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: 04/04/2017] [Revised: 06/30/2017] [Accepted: 07/10/2017] [Indexed: 11/17/2022]
Abstract
Non-Saccharomyces yeasts may contribute to enrich wine aroma while promoting the formation of stable pigments. Yeast metabolites such as acetaldehyde and pyruvate participate in the formation of stable pigments during fermentation and wine aging. This work evaluated the formation of polymeric pigments in red musts added with (+)-Catechin, ProcyanidinB2 and ProcyanidinC1. The non-Saccharomyces yeasts used were Lachancea thermotolerans, Metschnikowia pulcherrima and Torulaspora delbrueckii in sequential fermentation with Saccharomyces cerevisiae and Schizosaccharomyces pombe. Use of Lachancea thermotolerans led to larger amounts of polymeric pigments in sequential fermentation. (+)-Catechin is the flavanol prone to forming such pigments. The species Metschnikowia pulcherrima produced higher concentration of esters and total volatile compounds. The sensory analysis pointed out differences in fruitiness and aroma quality. The results obtained strengthen the fact that metabolites from non-Saccharomyces yeasts may contribute to form stable polymeric pigments while also influencing wine complexity.
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Affiliation(s)
- Carlos Escott
- enotecUPM, Chemistry and Food Technology Department, School of Agronomic, Food and Biosystems Engineering, Technical University of Madrid, Av. Puerta de Hierro 2, 28040 Madrid, Spain.
| | - Juan Manuel Del Fresno
- enotecUPM, Chemistry and Food Technology Department, School of Agronomic, Food and Biosystems Engineering, Technical University of Madrid, Av. Puerta de Hierro 2, 28040 Madrid, Spain
| | - Iris Loira
- enotecUPM, Chemistry and Food Technology Department, School of Agronomic, Food and Biosystems Engineering, Technical University of Madrid, Av. Puerta de Hierro 2, 28040 Madrid, Spain
| | - Antonio Morata
- enotecUPM, Chemistry and Food Technology Department, School of Agronomic, Food and Biosystems Engineering, Technical University of Madrid, Av. Puerta de Hierro 2, 28040 Madrid, Spain
| | - Wendu Tesfaye
- enotecUPM, Chemistry and Food Technology Department, School of Agronomic, Food and Biosystems Engineering, Technical University of Madrid, Av. Puerta de Hierro 2, 28040 Madrid, Spain
| | - María Del Carmen González
- enotecUPM, Chemistry and Food Technology Department, School of Agronomic, Food and Biosystems Engineering, Technical University of Madrid, Av. Puerta de Hierro 2, 28040 Madrid, Spain
| | - José Antonio Suárez-Lepe
- enotecUPM, Chemistry and Food Technology Department, School of Agronomic, Food and Biosystems Engineering, Technical University of Madrid, Av. Puerta de Hierro 2, 28040 Madrid, Spain
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6
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Mojica L, Berhow M, Gonzalez de Mejia E. Black bean anthocyanin-rich extracts as food colorants: Physicochemical stability and antidiabetes potential. Food Chem 2017; 229:628-639. [PMID: 28372224 DOI: 10.1016/j.foodchem.2017.02.124] [Citation(s) in RCA: 91] [Impact Index Per Article: 13.0] [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: 11/26/2016] [Revised: 02/22/2017] [Accepted: 02/25/2017] [Indexed: 01/06/2023]
Abstract
Black beans contain anthocyanins that could be used as colorants in foods with associated health benefits. The objective was to optimize anthocyanins extraction from black bean coats and evaluate their physicochemical stability and antidiabetes potential. Optimal extraction conditions were 24% ethanol, 1:40 solid-to-liquid ratio and 29°C (P<0.0001). Three anthocyanins were identified by MS ions, delphinidin-3-O-glucoside (465.1m/z), petunidin-3-O-glucoside (479.1m/z) and malvidin-3-O-glucoside (493.1m/z). A total of 32mg of anthocyanins were quantified per gram of dry extract. Bean anthocyanins were stable at pH 2.5 and low-temperature 4°C (89.6%), with an extrapolated half-life of 277days. Anthocyanin-rich extracts inhibited α-glucosidase (37.8%), α-amylase (35.6%), dipeptidyl peptidase-IV (34.4%), reactive oxygen species (81.6%), and decreased glucose uptake. Black bean coats are a good source of anthocyanins and other phenolics with the potential to be used as natural-source food colorants with exceptional antidiabetes potential.
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Affiliation(s)
- Luis Mojica
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, IL 61801, United States; Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A. C., CIATEJ, 44270 Guadalajara, Mexico
| | - Mark Berhow
- United States Department of Agriculture, Agricultural Research Service, 1815 North University Street, Peoria, IL 61604, United States
| | - Elvira Gonzalez de Mejia
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, IL 61801, United States.
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7
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Bimpilas A, Panagopoulou M, Tsimogiannis D, Oreopoulou V. Anthocyanin copigmentation and color of wine: The effect of naturally obtained hydroxycinnamic acids as cofactors. Food Chem 2016; 197:39-46. [PMID: 26616922 DOI: 10.1016/j.foodchem.2015.10.095] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [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: 08/29/2015] [Revised: 10/16/2015] [Accepted: 10/19/2015] [Indexed: 10/22/2022]
Abstract
Copigmentation of anthocyanins accounts for over 30% of fresh red wine color, while during storage, the color of polymeric pigments formed between anthocyanins and proanthocyanidins predominates. Rosmarinic acid and natural extracts rich in hydroxycinnamic acids, obtained from aromatic plants (Origanum vulgare and Satureja thymbra), were examined as cofactors to fresh Merlot wine and the effect on anthocyanin copigmentation and wine color was studied during storage for 6months. An increase of the copigmented anthocyanins that enhanced color intensity by 15-50% was observed, confirming the ability of complex hydroxycinnamates to form copigments. The samples with added cofactors retained higher percentages of copigmented anthocyanins and higher color intensity, compared to the control wine, up to 3 months. However, the change in the equilibrium between monomeric and copigmented anthocyanins that was induced by added cofactors, did not affect the rate of polymerization reactions during storage.
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Affiliation(s)
- Andreas Bimpilas
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens (NTUA), 5 Iroon Polytechniou Str., Athens GR 15780, Greece
| | - Marilena Panagopoulou
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens (NTUA), 5 Iroon Polytechniou Str., Athens GR 15780, Greece
| | - Dimitrios Tsimogiannis
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens (NTUA), 5 Iroon Polytechniou Str., Athens GR 15780, Greece
| | - Vassiliki Oreopoulou
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens (NTUA), 5 Iroon Polytechniou Str., Athens GR 15780, Greece.
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8
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Morata A, Loira I, Heras JM, Callejo MJ, Tesfaye W, González C, Suárez-Lepe JA. Yeast influence on the formation of stable pigments in red winemaking. Food Chem 2015; 197:686-91. [PMID: 26617004 DOI: 10.1016/j.foodchem.2015.11.026] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [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: 09/01/2015] [Revised: 11/04/2015] [Accepted: 11/05/2015] [Indexed: 10/22/2022]
Abstract
The anthocyanin profile of a wine greatly varies over time depending on many factors. In addition to color modifications due to changes in the chemical composition of wine, there may be some influence of the yeast strain used in fermentation. The main aim of this study is to identify and quantify the different ways in which yeast may influence on wine color and its stability, during red winemaking. Hydroxycinnamate decarboxylase activity was measured by the ability to transform the p-coumaric acid (HPLC-DAD). Acetaldehyde (GC-FID) and pyruvic acid (Y15 enzymatic autoanalyser) contents were monitored along fermentation. Stable pigments formation, including vitisins, vinylphenolic pyranoanthocyanins and flavanols-anthocyanins adducts, were analyzed by HPLC-DAD/ESI-MS. Moreover, the ability of adsorbing color molecules by yeasts' cell walls was assessed. It could be concluded that the strain used has substantial influence on the formation of stable pigments, and therefore, proper yeast selection is important to ensure the stability of the wine coloring matter.
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Affiliation(s)
- Antonio Morata
- enotecUPM, Chemistry and Food Technology Department, Technical College of Agronomic Engineers, Technical University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain.
| | - Iris Loira
- enotecUPM, Chemistry and Food Technology Department, Technical College of Agronomic Engineers, Technical University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain
| | | | - María Jesús Callejo
- enotecUPM, Chemistry and Food Technology Department, Technical College of Agronomic Engineers, Technical University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain
| | - Wendu Tesfaye
- enotecUPM, Chemistry and Food Technology Department, Technical College of Agronomic Engineers, Technical University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain
| | - Carmen González
- enotecUPM, Chemistry and Food Technology Department, Technical College of Agronomic Engineers, Technical University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain
| | - José Antonio Suárez-Lepe
- enotecUPM, Chemistry and Food Technology Department, Technical College of Agronomic Engineers, Technical University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain
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Ferreira V, Fernandes F, Pinto-Carnide O, Valentão P, Falco V, Martín JP, Ortiz JM, Arroyo-García R, Andrade PB, Castro I. Identification of Vitis vinifera L. grape berry skin color mutants and polyphenolic profile. Food Chem 2015; 194:117-27. [PMID: 26471534 DOI: 10.1016/j.foodchem.2015.07.142] [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: 05/11/2015] [Revised: 07/27/2015] [Accepted: 07/28/2015] [Indexed: 10/23/2022]
Abstract
A germplasm set of twenty-five grapevine accessions, forming eleven groups of possible berry skin color mutants, were genotyped with twelve microsatellite loci, being eleven of them identified as true color mutants. The polyphenolic profiling of the confirmed mutant cultivars revealed a total of twenty-four polyphenols, comprising non-colored compounds (phenolic acids, flavan-3-ols, flavonols and a stilbene) and anthocyanins. Results showed differences in the contribution of malvidin-3-O-glucoside to the characteristic Pinot Noir anthocyanins profile. Regarding the two Pique-Poul colored variants, the lighter variant was richer than the darker one in all classes of compounds, excepting anthocyanins. In Moscatel Galego Roxo the F3'H pathway seems to be more active than F3'5'H, resulting in higher amounts of cyanidin, precursor of the cyanidin derivatives. As far as we are aware, this is the first time that a relationship between the content of polyphenolic compounds is established in groups of grape berry skin color mutant cultivars.
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Affiliation(s)
- Vanessa Ferreira
- Centro de Investigação e de Tecnologias Agro-Ambientais e Biológicas (CITAB), Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal; Centro de Biotecnología y Genómica de Plantas (CBGP), Campus de Montegancedo, Autovía M40, km38, 28223 Pozuelo de Alarcón, Madrid, Spain
| | - Fátima Fernandes
- REQUIMTE/LAQV, Laboratório de Farmacognosia, Departamento de Química, Faculdade de Farmácia, Universidade do Porto, R. Jorge Viterbo Ferreira, n° 228, 4050-313 Porto, Portugal
| | | | - Patrícia Valentão
- REQUIMTE/LAQV, Laboratório de Farmacognosia, Departamento de Química, Faculdade de Farmácia, Universidade do Porto, R. Jorge Viterbo Ferreira, n° 228, 4050-313 Porto, Portugal
| | - Virgílio Falco
- Centro de Química de Vila Real (CQ-VR), Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
| | - Juan Pedro Martín
- Dpto. de Biotecnología-Biología Vegetal, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid, Ciudad Universitária s/n, 28040 Madrid, Spain
| | - Jesús María Ortiz
- Dpto. de Biotecnología-Biología Vegetal, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid, Ciudad Universitária s/n, 28040 Madrid, Spain
| | - Rosa Arroyo-García
- Centro de Biotecnología y Genómica de Plantas (CBGP), Campus de Montegancedo, Autovía M40, km38, 28223 Pozuelo de Alarcón, Madrid, Spain
| | - Paula B Andrade
- REQUIMTE/LAQV, Laboratório de Farmacognosia, Departamento de Química, Faculdade de Farmácia, Universidade do Porto, R. Jorge Viterbo Ferreira, n° 228, 4050-313 Porto, Portugal
| | - Isaura Castro
- Centro de Investigação e de Tecnologias Agro-Ambientais e Biológicas (CITAB), Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal.
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10
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Fanzone M, González-Manzano S, Pérez-Alonso J, Escribano-Bailón MT, Jofré V, Assof M, Santos-Buelga C. Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside. Food Chem 2014; 175:166-73. [PMID: 25577066 DOI: 10.1016/j.foodchem.2014.11.123] [Citation(s) in RCA: 13] [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: 08/20/2014] [Revised: 11/18/2014] [Accepted: 11/20/2014] [Indexed: 10/24/2022]
Abstract
Malbec is a wine grape variety of great phenolic potential characterized for its high levels of anthocyanins and dihydroflavonols. To evaluate the possible implication of dihydroflavonols in the expression of red wine color through reactions of copigmentation or condensation, assays were carried out in wine model systems with different malvidin-3-O-glucoside:dihydroquercetin-3-O-glucoside molar ratios. The addition of increasing levels of dihydroquercetin-3-O-glucoside to a constant malvidin-3-O-glucoside concentration resulted in a hyperchromic effect associated with a darkening of the anthocyanin solutions, greater quantity of color and visual saturation, perceptible to the human eye. Copigmentation and thermodynamic measurements showed that dihydroquercetin-3-O-glucoside can act as an anthocyanin copigment, similar to other usual wine components like flavanols or phenolic acids, although apparently less efficient than flavonols. The high levels of dihydroflavonols existing in Malbec wines in relation to other non-anthocyanin phenolics should make this family of compounds particularly important to explain the color expression in Malbec young red wines.
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Affiliation(s)
- Martín Fanzone
- Laboratorio de Aromas y Sustancias Naturales, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, 5507 Luján de Cuyo, Mendoza, Argentina.
| | - Susana González-Manzano
- Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno s/n, E-37007 Salamanca, Spain
| | - Joaquín Pérez-Alonso
- Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno s/n, E-37007 Salamanca, Spain
| | - María Teresa Escribano-Bailón
- Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno s/n, E-37007 Salamanca, Spain
| | - Viviana Jofré
- Laboratorio de Aromas y Sustancias Naturales, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, 5507 Luján de Cuyo, Mendoza, Argentina
| | - Mariela Assof
- Laboratorio de Aromas y Sustancias Naturales, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, 5507 Luján de Cuyo, Mendoza, Argentina
| | - Celestino Santos-Buelga
- Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno s/n, E-37007 Salamanca, Spain
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Toaldo IM, Cruz FA, Alves TDL, de Gois JS, Borges DLG, Cunha HP, da Silva EL, Bordignon-Luiz MT. Bioactive potential of Vitis labrusca L. grape juices from the Southern Region of Brazil: phenolic and elemental composition and effect on lipid peroxidation in healthy subjects. Food Chem 2014; 173:527-35. [PMID: 25466055 DOI: 10.1016/j.foodchem.2014.09.171] [Citation(s) in RCA: 84] [Impact Index Per Article: 8.4] [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: 04/10/2014] [Revised: 09/08/2014] [Accepted: 09/20/2014] [Indexed: 11/18/2022]
Abstract
Grapes are rich in polyphenols with biologically active properties. Although the bioactive potential of grape constituents are frequently reported, the effects of Brazilian Vitis labrusca L. grape juices ingestion have not been demonstrated in humans. This study identified the phenolic and elemental composition of red and white grape juices and the effect of organic and conventional red grape juice consumption on lipid peroxidation in healthy individuals. Concentrations of anthocyanins, flavanols and phenolic acids and the in vitro antioxidant activity were significantly higher in the organic juice. The macro-elements K, Ca, Na and Mg were the most abundant minerals in all juices. The acute consumption of red grape juices promoted significant decrease of lipid peroxides in serum and TBARS levels in plasma. It is concluded that red V. labrusca L. grape juices produced in Southern Brazil showed lipid peroxidation inhibition abilities in healthy subjects, regardless of the cultivation system.
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Affiliation(s)
- Isabela Maia Toaldo
- Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Admar Gonzaga Rd., 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil
| | - Fernanda Alves Cruz
- Departamento de Análises Clínicas, Universidade Federal de Santa Catarina, Delfino Conti St., Trindade, 88040-900 Florianópolis, SC, Brazil
| | - Tatiana de Lima Alves
- Departamento de Análises Clínicas, Universidade Federal de Santa Catarina, Delfino Conti St., Trindade, 88040-900 Florianópolis, SC, Brazil
| | - Jefferson Santos de Gois
- Departamento de Química, Universidade Federal de Santa Catarina, Des. Vitor Lima Av., Trindade, 88040-900 Florianópolis, SC, Brazil
| | - Daniel L G Borges
- Departamento de Química, Universidade Federal de Santa Catarina, Des. Vitor Lima Av., Trindade, 88040-900 Florianópolis, SC, Brazil; INCT de Energia e Ambiente do CNPq(1), Florianópolis-SC, Brazil
| | - Heloisa Pamplona Cunha
- Departamento de Análises Clínicas, Universidade Federal de Santa Catarina, Delfino Conti St., Trindade, 88040-900 Florianópolis, SC, Brazil
| | - Edson Luiz da Silva
- Departamento de Análises Clínicas, Universidade Federal de Santa Catarina, Delfino Conti St., Trindade, 88040-900 Florianópolis, SC, Brazil
| | - Marilde T Bordignon-Luiz
- Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Admar Gonzaga Rd., 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil.
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