scholarly journals Evolution of Phenolic Compound Profiles and Antioxidant Activity of Syrah Red and Sparkling Moscatel Wines Stored in Bottles of Different Colors

Beverages ◽  
2018 ◽  
Vol 4 (4) ◽  
pp. 89 ◽  
Author(s):  
Joyce de Souza ◽  
Antonio de Souza Nascimento ◽  
Maria Linhares ◽  
Maria Dutra ◽  
Marcos dos Santos Lima ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Compound ◽  
High Performance ◽  
Storage Time ◽  
Reversed Phase ◽  
Red Wines ◽  
Array Detection ◽  
One Year

The objective of this study was to evaluate the effects of storage time and bottle color on the phenolic compound profiles of Syrah red and sparkling Moscatel wines stored for 12 months in green, amber, and clear bottles. The profile of the phenolic compounds and their antioxidant activity in vitro were determined. Commercial wines were bottled in an automatic filling machine and closed with natural cork. After the bottling process, the wines were stored vertically on shelves which received natural light indirectly (±8 h/day), at temperatures which varied from 24 to 30 °C and relative humidity 40–65%. The wines were analyzed every three months over one year. Several phenolic compound families were quantified through reversed-phase high performance liquid chromatography (RP-HPLC) coupled to diode-array detection (DAD) and fluorescence detection (FD). The different bottle colors studied had not influenced the evolution of the sparkling Moscatel and Syrah red wines. The main variations obtained were related to storage time. The main changes were observed in the Syrah wine, where storage time was associated with an increase in hue (h*), decrease in catechin and epicatechin, and most notably, a decrease in the anthocyanin malvidin 3-glucoside. The sparkling Moscatel wine did not show important changes in most phenolic compounds; however, the catechin increased significantly during storage and this increase was similar in bottles of all colors. In general, the wines were stable in relation to the antioxidant activity in vitro.

scholarly journals Evolution of Phenolic Compounds Profile and Antioxidant Activity of Syrah Red and Sparkling Moscatel Wines Stored in Bottles of Different Colors

2018 ◽  
Author(s):  
Joyce Fagundes Souza ◽  
Antonio Mendes Nascimento ◽  
Maria do Socorro Silva Linhares ◽  
Maria da Conceição Prudêncio Dutra ◽  
Marcos dos Santos Lima ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
High Performance ◽  
Storage Time ◽  
Reversed Phase ◽  
Red Wines ◽  
Rp Hplc ◽  
Array Detection ◽  
One Year

The objective of this study was to evaluate the evolution of the Syrah red and sparkling Moscatel wines stored for 12 months in green, amber and clear bottles. The phenolic compounds profile and antioxidant activity in vitro were determined. Commercial wines were bottled in an automatic filling machine, stored and analyzed every three months for one year. Several phenolic compound families were quantified through reversed-phase high performance liquid chromatography (RP-HPLC) coupled to diode-array detection (DAD) and fluorescence detection (FD). The different bottle colors studied did not influence the evolution of the sparkling Moscatel and Syrah red wines, since the main variations obtained were related to storage time. The main changes were observed in the Syrah wine, where storage time was associated with an increase in hue (h*), decrease in catechins, increase in procyanidins and, most notably, a decrease in the anthocyanin malvidin 3-glucoside. In general, the wines showed good stability in relation to the antioxidant activity in vitro.

Phenolic composition and antioxidant capacity of hawthorn (Crataegus oxyacantha L.) flowers and fruits grown in Algeria

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Ouarda Issaadi ◽  
Marta Fibiani ◽  
Valentina Picchi ◽  
Roberto Lo Scalzo ◽  
Khodir Madani
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
High Performance ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Paramagnetic Resonance ◽  
Array Detection ◽  
The Relationship

AbstractBackgroundTo the best of our knowledge, up to now, there are no reports on the antioxidant activity of phenolic compounds of Crataegus oxyacantha flowers and fruits. Such detailed information is essential to advance the existing knowledge and to promote the use of this species growing in Africa.Therefore, the objective of this investigation was to analyze the content of phenolic compounds as well as the antioxidant activities of flowers and fruits of C. oxyacantha from Bejaia (Northeastern Algeria) by different analytical methods, and to determine the relationship between them.MethodsPhenolic compounds and antioxidant activity of Algerian hawthorn flowers and fruits (C. oxyacantha L.) were studied. Total phenolics, flavonoids and flavonols were determined using colorimetric methods. The phenolic profile was analyzed by high-performance liquid chromatography with diode array detection, and the in vitro antioxidant activity was measured using scavenging assay (FRAP) and Fremy’s salt, using electronic paramagnetic resonance.ResultsDifferent classes of phenolic compounds were identified and quantified. Hawthorn flowers contained higher levels of hydroxycinnamic acids, vitexin derivatives and flavonols compared to fruits, while anthocyanins were present only in fruits. Significant correlations were found between phenolic content and antioxidant activity. The results also showed that although the phenolic content of the two parts was different, their antioxidant capacity was not statistically different.ConclusionsThe results of this study indicate that hawthorn flowers and fruits of C. oxyacantha may be considered as a natural source of bioactive compounds.

scholarly journals Inhibitory effect of the glucosinolate–myrosinase system on Phytophthora cinnamomi and Pythium spiculum

2019 ◽  
Vol 55 (No. 2) ◽  
pp. 93-101 ◽  
Author(s):  
Francisco Teodoro Arroyo Cordero ◽  
Rocío Rodríguez-Arcos ◽  
Ana Jiménez-Araujo ◽  
Rafael Guillén-Bejarano ◽  
María José Basallote ◽  
...  
Keyword(s):  
Mycelial Growth ◽  
High Performance ◽  
Phytophthora Cinnamomi ◽  
Inhibitory Effect ◽  
Reversed Phase ◽  
Field Application ◽  
Additional Information ◽  
Array Detection ◽  
Important Additional Information

Glucosinolate extracts from sprouts of common Brassica nigra, B. juncea cv. Scala, B. carinata cv. Eleven, and Sinapis alba cv. Ludique were analysed by reversed phase high-performance liquid chromatography-diode array detection-mass spectrometry. The effect of the glucosinolate–myrosinase system on in vitro mycelial growth of Phytophthora cinnamomi Rands and Pythium spiculum B. Paul was assessed. Likewise, sinigrin and sinalbin monohydrate commercial standards were also tested. The extracts from B. carinata, which contained 159 mmol/g plant DW equivalent (85% sinigrin, 5% gluconapin, and 3% glucotropaeolin), were the most effective against Phytophthora and Pythium isolates used in this study. However, the extract from S. alba, which contained 1 180 mmol/g (100% sinalbin), did not inhibit the mycelial growth of the isolates tested. The use of the glucosinolate-myrosinase system provides important additional information to advance in the implementation of field application of brassicaceous amendments for the control of soil-borne pathogens.

scholarly journals Bioactive Compounds and Antioxidant Activity of Mango Peel Liqueurs (Mangifera indica L.) Produced by Different Methods of Maceration

Antioxidants ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 102 ◽  
Author(s):  
Emanuela Monteiro Coelho ◽  
Marcelo Eduardo Alves Olinda de Souza ◽  
Luiz Claudio Corrêa ◽  
Arão Cardoso Viana ◽  
Luciana Cavalcanti de Azevêdo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
High Performance ◽  
Mangifera Indica ◽  
Epigallocatechin Gallate ◽  
Reversed Phase ◽  
Epicatechin Gallate ◽  
Bioactive Content ◽  
Mango Peels

The present work had the objective of producing liqueurs from mango peels (varieties “Haden” and “Tommy Atkins”) by processes of alcoholic maceration and maceration with pectinase, as well as to evaluate bioactive compounds by reversed-phase high-performance liquid chromatography coupled to diode array detection and fluorescence-detection (RP-HPLC/DAD/FD) and in vitro antioxidant activity (AOX), for by-product potential reuse. Alcoholic maceration in wine ethanol (65% v/v) produced liqueurs with higher phytochemical and AOX content. Maceration with pectinase resulted in liqueurs with higher quercetin-3-O-glucopyranoside content. In relation to mango varieties, Haden liqueurs presented higher bioactive content than Tommy Atkins liqueurs. The liqueurs presented high antioxidant activity. The main bioactive compounds found were flavanols (epicatechin-gallate, epigallocatechin-gallate), flavonols (quercetin-3-O-glucopyranoside and rutin), and phenolic acids (gallic acid, o-coumaric acid, and syringic acid). The present study showed that the production of liqueur enabled the recovering of an important part of the bioactive content of mango peels, suggesting an alternative for the recovery of antioxidant substances from this by-product.

scholarly journals Bioactive Sesquiterpene Obtained from Schinus areira L. (Anacardiaceae) Essential Oil

Proceedings ◽  
2019 ◽  
Vol 41 (1) ◽  
pp. 85
Author(s):  
Silvana Rodriguez ◽  
Rosa Ana Sueiro ◽  
Ana Paula Murray ◽  
José Manuel Leiro
Keyword(s):  
Antioxidant Activity ◽  
High Performance ◽  
Ex Vivo ◽  
Metabolic Activation ◽  
Mutagenic Effect ◽  
13C Nmr Spectroscopy ◽  
Reversed Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Trolox Equivalent

The essential oils (EOs) from the leaves of Schinus areira and one of its components, globulol, were studied for their antioxidant, antimutagenic and antipromutagenic activities. The chemical composition of the EOs obtained using hydrodistillation was determined using gas chromatography-mass spectrometry (GC-MS), and fractionated using reversed phase high performance liquid chromatography (RP-HPLC). The active compound (16.61%) isolated was identified by comparison of its 1H and 13C NMR spectroscopy with those reported in the literature. The antioxidant activity of the EOs and globulol were determined using two methods: crocin bleaching inhibition (Trolox Equivalent Value, TEV Krel = 1.16 ± 0.11 vs. 1.24 ± 0.22) and scavenging of the DPPH radical (IC50 = 38.75 ± 2.5 μg/mL vs. 5.60 ± 0.9 μg/mL). The antimutagenic and antipromutagenic activities were evaluated in vitro and ex vivo, using the Ames assay with five strains of Salmonella typhimurium with and without exogenous metabolic activation (rat liver fraction S9), against different mutagens. The result determined that globulol and EOs of S. areira at the applied doses do not exhibit any mutagenic effect and showed the highest antioxidant activity.

scholarly journals Optimization of phenolic compounds extraction with antioxidant activity from açaí, blueberry and goji berry using response surface methodology

2018 ◽  
pp. 180 ◽  
Author(s):  
Cristiane de Moura, Amália Soares dos Reis ◽  
Letícia Dangui da Silva, Vanderlei Aparecido de Lima ◽  
Tatiane Luiza Cadorin Oldoni ◽  
Celeide Pereira ◽  
Solange Teresinha Carpes
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Phenolic Compounds ◽  
Response Surface ◽  
High Performance ◽  
Total Phenolic ◽  
Global Response ◽  
Goji Berry ◽  
Berry Fruits

The aim of this study was to determine the best extraction conditions of phenolic compounds present in açaí, blueberry and goji berry fruits using the response surface methodology (RSM). The phenolic compounds profile by high-performance liquid chromatography, antioxidant activity was also determined. A factorial 23 design was used to analyze the effect of the solvent (ethanol and water), time (30 and 60 min) and temperature (30 °C and 60 °C) on the extraction of total phenolic compounds (TPC) and activity antioxidant (AA). The variables time and temperature had a positive effect on antioxidant activity (AA) in their highest levels, 60 min and 60 °C, respectively. The solvent ethanol 800 g/mL was more efficient in TPC extracting with AA in all matrices. Rutin was present in high amounts in blueberry and goji berry, and the myricetin in açaí. The açaí showed higher in vitro antioxidant activity when extracted at 60 °C for 60 min. The high correlation coefficient (0.98) of global response (GR) showed that we can find out single and global response in research with multiple dependent variables.  The GR analysis indicated the highest values of the TPC and AA when the fruits were extracted at 60°C for 60 min using ethanol as solvent and it was very useful for simplifying and improving the phenolic compounds extraction performance.

scholarly journals Potential of Cooperage Byproducts Rich in Ellagitannins to Improve the Antioxidant Activity and Color Expression of Red Wine Anthocyanins

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 336 ◽  
Author(s):  
María Luisa Escudero-Gilete ◽  
Dolores Hernanz ◽  
Celia Galán-Lorente ◽  
Francisco J. Heredia ◽  
María José Jara-Palacios
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
High Performance ◽  
Red Wine ◽  
Model Solution ◽  
Red Wines ◽  
Liquid Chromatography Mass Spectrometry ◽  
Wood Shavings ◽  
Technology Applications ◽  
Antioxidant Characteristics

Cooperage byproducts are an important source of phenolic compounds that could be used for wine technology applications. The effects of the addition of two types of oak wood shavings (American, AOW, and Ukrainian, UOW) on the antioxidant activity and color of red wine anthocyanins, in a wine model solution, were evaluated by spectrophotometric and colorimetric analyses. Phenolic compounds from shavings, mainly ellagitannins, were determined by ultra-high-performance liquid chromatography/mass spectrometry (UHPLC/MS). Antioxidant and copigmentation effects varied depending on the type of shavings (AOW and UOW) and the phenolic concentration (100, 400, and 500 mg/L). Phenolic compounds from shavings improved the color characteristics (darker and more bluish color) and the copigmentation effect of red wine anthocyanins, being UOW a better source of copigments than AOW shavings. The best antioxidant activity was found for the 400 and 500 mg/L model solutions for both types of shavings. Results show a winemaking technological application based on the repurposing of cooperage byproducts, which could improve color and antioxidant characteristics of red wines.

scholarly journals Evaluation of phenolic compounds content and in vitro antioxidant activity of red wines produced from Vitis labrusca grapes

2011 ◽  
Vol 31 (3) ◽  
pp. 783-800 ◽  
Author(s):  
Daniel Braga de Lima ◽  
Bruna Carla Agustini ◽  
Eliz Guimarães da Silva ◽  
Fernanda Gaensly ◽  
Rodrigo Becker Cordeiro ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Red Wines ◽  
Vitis Labrusca ◽  
In Vitro Antioxidant Activity

scholarly journals Determination of Antioxidant Activity of Selected Vegetables Grown in Iran under Reversed Phase Conditions with UPLC

2015 ◽  
Vol 9 (5) ◽  
pp. 122-125
Author(s):  
Nahid Rastakhiz ◽  
Fereshteh Khosravi ◽  
Seyyed Sina Seyyed Jafari Olia ◽  
Behzad Iranmanesh
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
High Performance ◽  
Phenolic Content ◽  
Reversed Phase ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Reverse Phase

This study describes the determination of some phenolic compounds in four different vegetables of Kerman in Iran including Carrots, Celery, Lettuce and red cabbage .The  phenolic compounds analyzed were (Ascorbate, Ferulic acid, Naringin) using reverse phase high performance liquid chromatography (RPUPLC). The results of analysis showed in vegetables ranged between 90 and 1080mg /kg. A high and significant correlation between antioxidant activity and total phenolic content was determined in vegetables (r2 = 0.9461 P < 0.06). However, flavonoid content was not significantly correlated with antioxidant activity in vegetables. It was observed that total phenolic content is the major contributor to the antioxidant activity of vegetables.DOI: http://dx.doi.org/10.3126/ijls.v9i5.12712

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