scholarly journals Recovery of Oligomeric Proanthocyanidins and Other Phenolic Compounds with Established Bioactivity from Grape Seed By-Products

Molecules ◽  
2019 ◽  
Vol 24 (4) ◽  
pp. 677 ◽  
Author(s):  
Federica Pasini ◽  
Fabio Chinnici ◽  
Maria Caboni ◽  
Vito Verardo
Keyword(s):  
Phenolic Compounds ◽  
Grape Seed ◽  
Grape Pomace ◽  
Grape Seeds ◽  
Esi Ms ◽  
Oligomeric Proanthocyanidins ◽  
Main Class ◽  
Normal Phase Hplc ◽  
By Products

Grape seeds are a copious part of the grape pomace produced by wine and juice industry and they represent an interesting source of phenolic compounds. Proanthocyanidins (PAs) are the main class of grape seed phenols and are important dietary supplements for their well-known beneficial properties. In this study enriched extracts obtained from Chardonnay and Pignoletto grape seeds were characterized for their proanthocyanidins and other minor phenolic compounds content and composition. Seed PAs were fractionated using Sephadex LH-20, using different ethanol aqueous solutions as mobile phase and analysed by normal phase HPLC-FLD-ESI-MS. Monomers, oligomers up to dodecamers and polymers were recorded in all samples. For both cultivars, the extracts showed a high content in PAs. The determination of other phenolic compounds was carried out using a HPLC-QqQ-ESI-MS and Chardonnay samples reported a greater content compared to Pignoletto samples. Contrary to PAs fraction, extracts obtained with ethanol/water 50/50 (v/v) presented a significant higher phenolic content than the others.

Note: Influence of the Packaging Material on the Major Volatile Compounds of Tsipouro, A Traditional Greek Distillate

2003 ◽  
Vol 9 (5) ◽  
pp. 371-378 ◽  
Author(s):  
A. I. Flouros ◽  
A. A. Apostolopoulou ◽  
P. G. Demertzis ◽  
K. Akrida-Demertzi
Keyword(s):  
Volatile Compounds ◽  
Alcoholic Fermentation ◽  
Alcoholic Beverage ◽  
Grape Pomace ◽  
Alcoholic Beverages ◽  
Plastic Containers ◽  
Container Material ◽  
By Products

Tsipouro is a traditional Greek alcoholic beverage, produced by distillation of fermented grape pomace. Some of the by-products of the alcoholic fermentation such as acetaldehyde, ethylacetate and amyl alcohols are mainly responsible for the aroma of alcoholic beverages and their amounts specify the quality of the distillate. Several tsipouro samples were stored for 12 months in three types of containers (PET, PVC and glass bottles) to determine the effect of thepackaging material on changes in aroma of the distillate. Determination of volatile compounds was performed by gas chromatography and identification by mass spectrometry. The results revealed that the major volatile constituents of tsipouro were not significantly affected by the container material. Changes in concentrations could be attributed to the natural evolution of the distillate. However, migration of plasticisers from plastic containers into the distillate has been detected, an issue that requires further investigation.

Analysis by UPLC–DAD–ESI-MS of Phenolic Compounds and HPLC–DAD-Based Determination of Carotenoids in Noni (Morinda citrifolia L.) Bagasse

2019 ◽  
Vol 67 (26) ◽  
pp. 7365-7377 ◽  
Author(s):  
Claudia Barraza-Elenes ◽  
Irma L. Camacho-Hernández ◽  
Elhadi M. Yahia ◽  
José J. Zazueta-Morales ◽  
Ernesto Aguilar-Palazuelos ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Morinda Citrifolia ◽  
Esi Ms

scholarly journals Grape Seeds Proanthocyanidins: An Overview of In Vivo Bioactivity in Animal Models

Nutrients ◽  
2019 ◽  
Vol 11 (10) ◽  
pp. 2435 ◽  
Author(s):  
Rodríguez-Pérez ◽  
García-Villanova ◽  
Guerra-Hernández ◽  
Verardo
Keyword(s):  
Oxidative Stress ◽  
Animal Studies ◽  
Grape Seeds ◽  
Oligomeric Proanthocyanidins ◽  
Well Design ◽  
Public Health Organizations ◽  
The Impact ◽  
By Products ◽  
Shed Light

Over the last decade, proanthocyanidins (PACs) are attracting attention not only from the food industry but also from public health organizations due to their health benefits. It is well-known that grapes are a good source of PACs and for that reason, the industry is also focused on grape by-products identification and bioactivity evaluation. Grape seeds extract (GSPE) is a rich source of PACs, mainly composed of monomeric catechin and epicatechin, gallic acid and polymeric and oligomeric proanthocyanidins. Thus, this review encompasses the state-of-art structure and the most recent evidence about the impact of GSPE on chronic diseases, with a focus on oxidative stress, inflammation and metabolic syndrome (MeS)-related disorders such as obesity, diabetes and cardiovascular risk disease in vivo to offer new perspectives in the field that allow further research. Despite the controversial results, is undeniable that PACs from grape seeds are highly antioxidants, thus, the capacity of GSPE to improve oxidative stress might mediate the inflammation process and the progress of MeS-related pathologies. However, further well-design animal studies with standardized dosages and GSPE composition are necessary to shed light into the cause-effect relationship in a more accurate way to later allow a deeper study of the effect of GSPE in humans.

scholarly journals Characterization of Free and Bound Phenolic Acids and Flavonoid Aglycones in Rosa rugosa Thunb. Leaves and Achenes Using LC–ESI–MS/MS–MRM Methods

Molecules ◽  
2020 ◽  
Vol 25 (8) ◽  
pp. 1804 ◽  
Author(s):  
Marta Olech ◽  
Wioleta Pietrzak ◽  
Renata Nowak
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Multiple Reaction Monitoring ◽  
Reversed Phase ◽  
Rosa Rugosa ◽  
Plant Materials ◽  
Reliable Determination ◽  
Flavonoid Aglycones ◽  
Esi Ms

Fast and reliable determination of polyphenols is a quite common goal during investigation of new plant materials and herbal products, their standardization, quality control, or chemo-taxonomical studies. The aim of this study was to develop and validate methods based on the application of reversed phase liquid chromatography/electrospray ionization triple quadrupole mass spectrometry (LC-ESI-MS/MS) using multiple reaction monitoring (MRM) for comprehensive quantitative and qualitative analysis of phenolic acids and flavonoid aglycones. LC-MS/MS-MRM protocols were applied for the determination of free and bound phenolics in a series of plant samples prepared from leaves and achenes (true fruits) of Japanese rose (Rosa rugosa Thunb.). The presence of large amount of phenolic compounds was detected in rose leaves (786.44 µg/g and 14.46 µg/g of phenolic acids and flavonoid aglycones, respectively). Isoferulic acid and five aglycones were revealed for the first time in this plant material. Moreover, 15 phenolic acids and six aglycones were found in the rose achenes, including eight phenolic acids and four aglycones that had not been previously reported in this rose organ. It was shown that leaves and achenes may constitute an industrially relevant source of phenolic compounds for potential commercial use in pharmaceutical, food, or cosmetic industry.

scholarly journals Study of phenolic compounds and lipids of grape pomace

2021 ◽  
Vol 285 ◽  
pp. 05018
Author(s):  
Natalia Ageyeva ◽  
Anastasia Tikhonova ◽  
Svetlana Biryukova ◽  
Ekaterina Globa
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Epigallocatechin Gallate ◽  
Correlation Factor ◽  
Grape Pomace ◽  
Pinot Noir ◽  
Grape Seeds ◽  
High Concentrations ◽  
Red Grape

The article is devoted to the research of the makeup of phenolic compounds and fatty acids of grape pomace. The phenolic compounds were identified in skin and seed extracts and in extracts of skin-and-seed mixtures; the fatty acids – in grape oil generated by direct pressing. It was established that anthocyanins were present mainly in the skins. Low concentrations of ten components of the anthocyanin complex were identified in the Saperavi seeds. Maximum amounts of anthocyanins were found in the Saperavi skins. The concentration of quercetin distinguished by a PP-vitamin activity was by 1.5 to 2.0 times higher in the skin-andseed mixtures, especially of Roesler grapes, than in the skin itself. Maximum amounts of flavan-3-ols, hydroxy-cinnamic and hydroxybenzoic acids and oligomeric procyanidins, as well as the highest antioxidant activity were observed in the skin-and-seed mixture. The highest value of the correlation factor was observed in cases of interaction of antioxidant activity and concentration of procyanidins (r = 0.83), antioxidant activity and concentration of anthocyanins (r = 0.78), and antioxidant activity and concentration of flavan-3-ols (r = 0.75). Among the flavan-3-ols, it was (+)-D-Catechin that prevailed in grape seeds, with its concentration in the Pinot Noir extract (OAO APF Fanagoria) reaching 468 mg/dm3. Maximum concentration of Epigallocatechin-gallate was observed in the Saperavi and Pinot Noir seeds. As regards the concentration of hydroxy-cinnamic acids in the seeds, n-coumaric acid (Ancellotta, Saperavi) stood apart among the others; gallic acid (Saperavi, Ancellotta) came forward among the hydroxy-benzoic acids. In the reviewed samples of grape seeds, procyanidins of groups В1 , В2 and В3 distinguished by high antioxidant activity prevailed. Prevalence of linoleic and oleic acids was established for grape oil extracted from the seeds of such red grape varieties as Cabernet Sauvignon, Pinot Noir and Saperavi. Maximum concentrations of oleic acid were found in the Pinot Noir and Riesling seeds. Palmitic and stearic acids were also available in rather high concentrations in the grape oil.

scholarly journals Grape Seeds: Chromatographic Profile of Fatty Acids and Phenolic Compounds and Qualitative Analysis by FTIR-ATR Spectroscopy

Foods ◽  
2019 ◽  
Vol 9 (1) ◽  
pp. 10 ◽  
Author(s):  
Massimo Lucarini ◽  
Alessandra Durazzo ◽  
Johannes Kiefer ◽  
Antonello Santini ◽  
Ginevra Lombardi-Boccia ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Phenolic Compounds ◽  
Qualitative Analysis ◽  
Unsaturated Fatty Acids ◽  
Analytical Data ◽  
Food Supplement ◽  
Grape Seeds ◽  
Bioactive Substances ◽  
Atr Spectroscopy ◽  
By Products

The primary product of the oenological sector is wine. Nonetheless, the grape processing produces large amounts of by-products and wastes, e.g., the grape seeds. In the context of a sustainable production, there is a strong push towards reutilizing these by-products and waste for making useful derivatives since they are rich of bioactive substances with high additional value. As it is true for the wine itself, bringing these by-products derivatives to the market calls for quality measures and analytical tools to assess quality itself. One of the main objectives is to collect analytical data regarding bioactive compounds using potentially green techniques. In the present work, the profile of fatty acids and the main phenolic compounds were investigated by conventional methods. The qualitative analysis of the main functional groups was carried out by Fourier Transform Infrared (FTIR) spectroscopy. Moreover, the successful use of FTIR technique in combination with chemometric data analysis is shown to be a suitable analytical tool for discriminating the grape seeds. Grape seeds of different origin have different content of bioactive substances, making this technique useful when planning to recover a certain substance with specific potential application in health area as food supplement or nutraceutical. For example, Cesanese d’Affile seeds were found to have a rather high fat content with a significant fraction of unsaturated fatty acids. On the other hand, the seeds of Nero d’Avola exhibit the highest amount of phenolic compounds.

Determination of antioxidant activity and phenolic compounds ofMuntingia calaburaLinn. peel by HPLC-DAD and UPLC-ESI-MS/MS

2017 ◽  
Vol 52 (4) ◽  
pp. 954-963 ◽  
Author(s):  
Eliza Mariane Rotta ◽  
Charles Windson Isidoro Haminiuk ◽  
Liane Maldaner ◽  
Jesuí Vergilio Visentainer
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Esi Ms
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