Simulated Digestion and Antioxidant Activity of Red Wine Fractions Separated by High Speed Countercurrent Chromatography

2008 ◽  
Vol 56 (19) ◽  
pp. 8879-8884 ◽  
Author(s):  
Maria Noguer ◽  
Ana B. Cerezo ◽  
Michael Rentzsch ◽  
Peter Winterhalter ◽  
Ana M. Troncoso ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
High Speed ◽  
Red Wine ◽  
Countercurrent Chromatography ◽  
Simulated Digestion

Isolation of glucosinolates from broccoli seeds by use of high-speed countercurrent chromatography

2008 ◽  
Vol 20 (3) ◽  
pp. 489-496 ◽  
Author(s):  
Q. Du ◽  
L. Zhang ◽  
H. Cui ◽  
K. Wang ◽  
L. Xiu ◽  
...  
Keyword(s):  
High Speed ◽  
Countercurrent Chromatography

scholarly journals Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1499
Author(s):  
Giovanna Fia ◽  
Ginevra Bucalossi ◽  
Bruno Zanoni
Keyword(s):  
Antioxidant Activity ◽  
Red Wine ◽  
Waste Product ◽  
Natural Antioxidants ◽  
White Wine ◽  
Small Scale ◽  
Protective Effects ◽  
White Wines ◽  
Accelerated Oxidation ◽  
Wine Colour

Unripe grapes (UGs) are a waste product of vine cultivation rich in natural antioxidants. These antioxidants could be used in winemaking as alternatives to SO2. Three extracts were obtained by maceration from Viognier, Merlot and Sangiovese UGs. The composition and antioxidant activity of the UG extracts were studied in model solutions at different pH levels. The capacity of the UG extracts to protect wine colour was evaluated in accelerated oxidation tests and small-scale trials on both red and white wines during ageing in comparison with sulphur dioxide, ascorbic acid and commercial tannins. The Viognier and Merlot extracts were rich in phenolic acids while the Sangiovese extract was rich in flavonoids. The antioxidant activity of the extracts and commercial tannins was influenced by the pH. In the oxidation tests, the extracts and commercial products showed different wine colour protection capacities in function of the type of wine. During ageing, the white wine with the added Viognier UG extract showed the lowest level of colour oxidation. The colour of the red wine with the UG extract evolved similarly to wine with SO2 and commercial tannins. The obtained results indicated that natural and healthy UG extracts could be an interesting substitute for SO2 during wine ageing.

Separation of anti-ulcer flavonoids from Artemisia extracts by high-speed countercurrent chromatography

2011 ◽  
Vol 129 (2) ◽  
pp. 679-683 ◽  
Author(s):  
Kee Dong Yoon ◽  
Young-Won Chin ◽  
Min Hye Yang ◽  
Jinwoong Kim
Keyword(s):  
High Speed ◽  
Countercurrent Chromatography

Separation and purification of 9,10-dihydrophenanthrenes and bibenzyls fromPholidota chinensisby high-speed countercurrent chromatography

2015 ◽  
Vol 38 (3) ◽  
pp. 453-459 ◽  
Author(s):  
Yang Chen ◽  
Shining Cai ◽  
Liang Deng ◽  
Qiang Xia ◽  
Lian-Feng Du ◽  
...  
Keyword(s):  
High Speed ◽  
Countercurrent Chromatography ◽  
Separation And Purification
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