scholarly journals Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review

Molecules ◽  
2021 ◽  
Vol 26 (3) ◽  
pp. 718
Author(s):  
Rocío Gutiérrez-Escobar ◽  
María José Aliaño-González ◽  
Emma Cantos-Villar
Keyword(s):  
Analytical Techniques ◽  
Extraction Methods ◽  
Climatic Conditions ◽  
Phenolic Composition ◽  
Wine Quality ◽  
Current Review ◽  
Fining Agents ◽  
Health Promoting ◽  
Hydroxybenzoic Acids ◽  
Wine Polyphenol

Wine is one of the most consumed beverages around the world. It is composed of alcohols, sugars, acids, minerals, proteins and other compounds, such as organic acids and volatile and phenolic compounds (also called polyphenols). Polyphenols have been shown to be highly related to both (i) wine quality (color, flavor, and taste) and (ii) health-promoting properties (antioxidant and cardioprotective among others). Polyphenols can be grouped into two big families: (i) Flavonoids, including anthocyanidins, flavonols, flavanols, hydrolysable and condensed tannins, flavanones, flavones and chalcones; and (ii) Non-flavonoids, including hydroxycinnamic acids, hydroxybenzoic acids, stilbenes, tyrosol and hydroxytyrosol. Each group affects in some way the different properties of wine to a greater or a lesser extent. For that reason, the phenolic composition can be managed to obtain singular wines with specific, desirable characteristics. The current review presents a summary of the ways in which the phenolic composition of wine can be modulated, including (a) invariable factors such as variety, field management or climatic conditions; (b) pre-fermentative strategies such as maceration, thermovinification and pulsed electric field; (c) fermentative strategies such as the use of different yeasts and bacteria; and (d) post-fermentative strategies such as maceration, fining agents and aging. Finally, the different extraction methods and analytical techniques used for polyphenol detection and quantification have been also reviewed.

scholarly journals Grapevine Cane Extracts: Raw Plant Material, Extraction Methods, Quantification, and Applications

Biomolecules ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 1195 ◽  
Author(s):  
María José Aliaño-González ◽  
Tristan Richard ◽  
Emma Cantos-Villar
Keyword(s):  
Neurological Diseases ◽  
Analytical Techniques ◽  
Extraction Methods ◽  
Biotic And Abiotic Stress ◽  
Advantages And Disadvantages ◽  
Current State ◽  
Depth Study ◽  
Health Promoting ◽  
Growing Conditions ◽  
The Individual

Grapevine canes are viticulture waste that is usually discarded without any further use. However, recent studies have shown that they contain significant concentrations of health-promoting compounds, such as stilbenes, secondary metabolites of plants produced as a response to biotic and abiotic stress from fungal disease or dryness. Stilbenes have been associated with antioxidant, anti-inflammatory, and anti-microbial properties and they have been tested as potential treatments of cardiovascular and neurological diseases, and even cancer, with promising results. Stilbenes have been described in the different genus of the Vitaceae family, the Vitis genera being one of the most widely studied due to its important applications and economic impact around the world. This review presents an in-depth study of the composition and concentration of stilbenes in grapevine canes. The results show that the concentration of stilbenes in grapevine canes is highly influenced by the Vitis genus and cultivar aspects (growing conditions, ultraviolet radiation, fungal attack, etc.). Different methods for extracting stilbenes from grapevine canes have been reviewed, and the extraction conditions have also been studied, underlining the advantages and disadvantages of each technique. After the stilbenes were extracted, they were analyzed to determine the stilbene composition and concentration. Analytical techniques have been employed with this aim, in most cases using liquid chromatography, coupled with others such as mass spectrometry and/or nuclear magnetic resonance to achieve the individual quantification. Finally, stilbene extracts may be applied in multiple fields based on their properties. The five most relevant are preservative, antifungal, insecticide, and biostimulant applications. The current state-of-the-art of the above applications and their prospects are discussed.

Larvicidal Activity of Essential Oils Against Aedes aegypti (Diptera: Culicidae)

2020 ◽  
Vol 26 (33) ◽  
pp. 4092-4111
Author(s):  
Mikael A. de Souza ◽  
Larissa da Silva ◽  
Maria A. C. dos Santos ◽  
Márcia J. F. Macêdo ◽  
Luiz J. Lacerda-Neto ◽  
...  
Keyword(s):  
Aedes Aegypti ◽  
Essential Oils ◽  
Larval Mortality ◽  
Analytical Techniques ◽  
Extraction Methods ◽  
Control Programs ◽  
Plant Parts ◽  
Natural Insecticides ◽  
Methods Analytical ◽  
Meta Analyses

The Aedes aegypti is responsible for the transmission of arboviruses, which compromise public health. In the search for synthetic product alternatives, essential oils (OEs) have been highlighted by many researchers as natural insecticides. This systematic review (SR) was performed according to PRISMA guidelines (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) and its objective was to evaluate studies addressing OEs with larvicidal properties against Ae. aegypti, through electronic database searches (Pubmed, Science Direct and Scielo), covering an overview of the plant sources OEs, which plant parts were used, the extraction methods, analytical techniques, major and/or secondary constituents with greater percentages, as well as the LC50s responsible for larval mortality. Following study analysis, plants distributed across 32 families, 90 genera and 175 species were identified. The Lamiaceae, Myrtaceae, Piperaceae, Asteraceae, Rutaceae, Euphorbiaceae and Lauraceae families obtained the highest number of species with toxic properties against larvae from this vector. Practically all plant parts were found to be used for OE extraction. Hydrodistillation and steam distillation were the main extraction methods identified, with GC-MS/GC-FID representing the main analytical techniques used to reveal their chemical composition, especially of terpene compounds. In this context, OEs are promising alternatives for the investigation of natural, ecologically correct and biodegradable insecticides with the potential to be used in Ae. aegypti control programs.

scholarly journals Optimization of extraction methods for characterization of phenolic compounds in apricot fruit (Prunus armeniaca)

2019 ◽  
Vol 10 (10) ◽  
pp. 6492-6502
Author(s):  
Lisard Iglesias-Carres ◽  
Anna Mas-Capdevila ◽  
Francisca Isabel Bravo ◽  
Cinta Bladé ◽  
Anna Arola-Arnal ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Extraction Methods ◽  
Prunus Armeniaca ◽  
Health Promoting

Fruits are rich in phenolic compounds with health-promoting activities.

scholarly journals An insight into the polymeric structures in Asian Palmyra palm (Borassus flabellifer Linn)

2021 ◽  
Vol 2 (2) ◽  
Author(s):  
Paulraj Mosae Selvakumar ◽  
Rex Jeya Rajkumar Samdavid Thanapaul
Keyword(s):  
Climatic Conditions ◽  
Palm Tree ◽  
Asian Countries ◽  
Current Review ◽  
Medicinal Value ◽  
Native Tree ◽  
Polymeric Compounds ◽  
Value Add ◽  
Polymeric Structures ◽  
Insight Into

Palmyra Palm (Borassus flabellifer Linn) is a native tree with various ecological, medicinal, economic, and sociological benefits from Asian countries. Palmyra Palm tree-based self-reliant lifestyle and Eco-friendly community living which leads to sustainable development can be called as palmyraculture. For each component, it is the most beneficial species that has economic and medicinal value that could sustain adverse climatic conditions and resist natural calamities. Non-edible, edible, and value add-based uses could be widely categorized into the utility of the plant. Palmyra palm tree is working like a non-stop biochemical factory, creates sugars and many other useful chemicals. They also produce many useful polymeric compounds such as pectin, cellulose, hemicellulose, galactomannan, pentosan, polyphenols, and lignin. The current review gives an insight into the structural, biological and polymeric elements of Asian palmyra. . 

scholarly journals Gelatine, casein and potassium caseinate as distinct wine fining agents: different effects on colour, phenolic compounds and sensory characteristics

OENO One ◽  
2007 ◽  
Vol 41 (4) ◽  
pp. 203 ◽  
Author(s):  
Asençao Braga ◽  
Fernanda Cosme ◽  
Jorge Manuel Ricardo-da-Silva ◽  
Olga Laureano
Keyword(s):  
Phenolic Compounds ◽  
Charge Density ◽  
Surface Charge ◽  
Surface Charge Density ◽  
White Wine ◽  
Sensory Characteristics ◽  
Wine Quality ◽  
Physico Chemical ◽  
Fining Agents ◽  
Monomeric Anthocyanins

<p style="text-align: justify;"><strong>Aims</strong>: Describe and compare some characteristics, such as molecular weight (MW) distribution and surface charge density of commercial protein fining agents and to enhance the understanding of their effect on wine chemical and sensory characteristics.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Protein (casein, potassium caseinate and gelatine) MW distribution was characterised by electrophoresis. These proteins were added to a red and a white wine, in order to evaluate its effect on colour, phenolic compounds and sensory attributes.</p><p style="text-align: justify;"><strong>Conclusion</strong>: A band at 30.0 kDa characterised casein and potassium caseinate. Gelatines showed polydispersion on the MW distribution, gelatine GSQ on the higher MW (&gt; 43.0 kDa) and gelatine GL on the lower MW (&lt; 43.0 kDa). Despite the fact that casein and potassium caseinate had similar MW distribution, casein decreased essentially the monomeric ((+) - catechin and (-) - epicatechin) while the potassium caseinate showed a lower influence on these compounds. Also, among the two gelatines used, a different behaviour was observed. The gelatine characterised by a polydispersion below 43.0 kDa depleted more the polymeric tannin fractions than the gelatine characterised by a polydispersion above 43.0 kDa. That gelatine has also decreased colour intensity and coloured anthocyanins of red wine but the hue remains unchanged. Addition of fining agents did not affect greatly the concentration of monomeric anthocyanins. Sensory analysis showed that wines fined with the different proteins presented distinct characteristics.</p><p style="text-align: justify;"><strong>Significance and impact of study</strong>: The knowledge of the physico-chemical characteristics, such as MW distribution and surface charge density, is important for wine fining optimisation and consequently for the wine quality.</p>

scholarly journals Phenolic Composition Influences the Health-Promoting Potential of Bee-Pollen

Biomolecules ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 783 ◽  
Author(s):  
Mirjana Mosić ◽  
Jelena Trifković ◽  
Irena Vovk ◽  
Uroš Gašić ◽  
Živoslav Tešić ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
High Performance ◽  
Ion Trap ◽  
Therapeutic Potential ◽  
Flavonoid Glycosides ◽  
Phenolic Composition ◽  
Bee Pollen ◽  
Orbitrap Mass Spectrometry ◽  
Health Promoting ◽  
First Time

Information on compositional, nutritional and functional properties of bee-pollen, as a health-promoting food, is essential for defining its quality. Concerning the nutritional importance of phenolic compounds, the aim of this study was to determine the phenolic profile and antioxidant activity of twenty-four bee-pollen samples collected from different regions of Serbia. High-performance thin-layer chromatographic (HPTLC) fingerprinting was used for profiling of bee-pollen samples according to the botanical type. HPTLC hyphenated with image analysis and a pattern recognition technique confirmed the grouping of samples caused by the specific phenolic composition of pollens of different botanical origin. Flavonoid glycosides in bee-pollen samples were identified by applying ultra-high-performance liquid chromatography (UHPLC) coupled with linear ion trap-Orbitrap mass spectrometry (LTQ Orbitrap MS). Eight out of twenty-seven flavonol glycosides were identified in bee-pollen samples for the first time. All analyzed bee-pollen samples showed a high number of phenolic compounds which may have therapeutic potential.

scholarly journals Performance of resistant varieties (PIWI) at two different altitudes in Southern Brazil

2019 ◽  
Vol 12 ◽  
pp. 01021
Author(s):  
A.L.K. de Souza ◽  
A.F. Brighenti ◽  
E. Brighenti ◽  
V. Caliari ◽  
M. Stefanini ◽  
...  
Keyword(s):  
Climatic Conditions ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Southern Brazil ◽  
Wine Quality ◽  
Phenological Stages ◽  
Lower Altitude ◽  
Grape Quality ◽  
Resistant Varieties ◽  
Solids Content

In southern Brazil there is a predominance of labrusca and hybrid varieties for wine and juice production due to climatic conditions of high rainfall, temperature and relative humidity. Growing varieties that combine disease resistance and wine quality (PIWI) can be an alternative to improve wine quality. The objective of this work was to evaluate the performance of three PIWI varieties (Felicia, Calardis Blanc and Aromera) in two regions (Videira, 27∘01′S and 51∘08′W, altitude 830 m; and São Joaquim, 28∘13′S and 50∘04′W, altitude 1100 m) in the vintage 2018. The date of occurrence of main phenological stages, productiveindexes, clusters characteristics and grape qualitative indexes was evaluated. There was no difference for budbreak date, but flowering, veraison an maturity time varied between regions. The development of plants is slower when they are cultivated at a higher altitude. The number of clusters per plant and yield were higher at 830 m for all varieties. For productive indexes Felicia and Calardis Blanc varieties stood out in relation to Aromera in all parameters. Among the evaluated varieties, Felicia and Calardis Blanc were better adapted to the lower altitude region and had higher productivity and the same grape quality. On the other hand, Aromera presented higher productivity at 830 m but higher soluble solids content at 1100 m.

scholarly journals Extraction and Characterization of Antioxidant Peptides from Fruit Residues

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1018 ◽  
Author(s):  
Saúl Olivares-Galván ◽  
María Luisa Marina ◽  
María Concepción García
Keyword(s):  
Electric Fields ◽  
Antioxidant Properties ◽  
Analytical Techniques ◽  
Deep Eutectic Solvents ◽  
Extraction Methods ◽  
Protective Effects ◽  
Antioxidant Peptides ◽  
Usual Procedure ◽  
Extraction And Purification ◽  
Alkaline Conditions

Fruit residues with high protein contents are generated during the processing of some fruits. These sustainable sources of proteins are usually discarded and, in all cases, underused. In addition to proteins, these residues can also be sources of peptides with protective effects against oxidative damage. The revalorization of these residues, as sources of antioxidant peptides, requires the development of suitable methodologies for their extraction and the application of analytical techniques for their characterization. The exploitation of these residues involves two main steps: the extraction and purification of proteins and their hydrolysis to release peptides. The extraction of proteins is mainly carried out under alkaline conditions and, in some cases, denaturing reagents are also employed to improve protein solubilization. Alternatively, more sustainable strategies based on the use of high-intensity focused ultrasounds, microwaves, pressurized liquids, electric fields, or discharges, as well as deep eutectic solvents, are being implemented for the extraction of proteins. The scarce selectivity of these extraction methods usually makes the subsequent purification of proteins necessary. The purification of proteins based on their precipitation or the use of ultrafiltration has been the usual procedure, but new strategies based on nanomaterials are also being explored. The release of potential antioxidant peptides from proteins is the next step. Microbial fermentation and, especially, digestion with enzymes such as Alcalase, thermolysin, or flavourzyme have been the most common. Released peptides are next characterized by the evaluation of their antioxidant properties and the application of proteomic tools to identify their sequences.

scholarly journals Chemical Components of Agarwood (Aquilaria crassna) Essential Oils Grown in Various Regions of Asia

2019 ◽  
Vol 32 (1) ◽  
pp. 36-40 ◽  
Author(s):  
Tran Thi Kim Ngan ◽  
Dinh Thi Thu Thuy ◽  
Tran Thi Tuyen ◽  
Cam Thi Inh ◽  
Hoang Thi Bich ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Aromatic Compounds ◽  
Extraction Methods ◽  
Extraction Yield ◽  
Climatic Conditions ◽  
Gas Chromatography Mass Spectrometry ◽  
Chemical Components ◽  
Volatile Aromatic Compounds ◽  
Aquilaria Crassna

This study presents a chemometric study on agarwood (Aquilaria crassna) essential oils extracted from selected agarwood samples grown in various regions of Asia. Adopting gas chromatography-mass spectrometry (GC-MS) technique, it was revealed that essential oils, produced by hydrodistillation,constitutes mainly volatile aromatic compounds. Several major components are shared in all samples including dihydro-agarofuran-15-al, jinkoeremol, 10-epi-γ-eudesmol, agarospirol, valerianol, n-hexadecanoic acid, neopetasane and dihydrokaranone. Despite differences in composition, extraction yield and detected constituents found in analyzed samples, characteristic aromatic compounds were abundantly found in the Agarwood essential oil. These discrepancies could be due to cultivation season, climatic conditions and extraction methods. Unambiguous identification of components in agarwood essential oils thereby opens new potential in the application of high-value aromatic compounds in agarwood essential oil in cosmetic products, perfumes, and pharmaceuticals.

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