The consumption of fruits and vegetables, as well as foods enriched in bioactive compounds and nutraceuticals, has increased due to consumers' interest in the relevance of food composition for human ...health. Considerable recent interest has focused on bioactive phenolic compounds in grape, as they possess many biological activities, such as antioxidant, cardioprotective, anticancer, anti-inflammation, anti-ageing and antimicrobial properties. Observational studies indicate that the intake of polyphenol-rich foods improves vascular health, thereby significantly reducing the risk of hypertension, and cardiovascular disease (CVD). Other researchers have described the benefits of a grape polyphenol-rich diet for other types of maladies such as diabetes mellitus. This is a comprehensive review on the consumption of polyphenolic grape compounds, concerning their potential benefits for human health in the treatment of cardiovascular diseases and diabetes.
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Grape pomace seeds and skins from different Mediterranean varieties (Grenache GRE, Syrah SYR, Carignan CAR, Mourvèdre MOU and Alicante ALI) were extracted using water and water/ethanol 70% in order ...to develop edible extracts (an aqueous extract EAQ and a 70% hydro-alcoholic extract EA70) for potential use in nutraceutical or cosmetic formulations. In this study, global content (total polyphenols, total anthocyanins and total tannins), flavan-3-ols and anthocyanins were assessed using HPLC-UV-Fluo-MSn. In addition, extract potential was evaluated by four different assays: Oxygen Radical Absorbance Capacity (ORAC), Ferric Reducing Antioxidant Potential assay (FRAP), Trolox equivalent antioxidant capacity (TEAC) or ABTS assay and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. As expected, seed pomace extracts contained higher amounts of polyphenols then skin pomace extracts. Indeed, seeds from Syrah contained a particularly important amount of total polyphenols and tannins in both type of extract (up to 215.84 ± 1.47 mg of gallic acid equivalent GAE/g dry weight (DW) and 455.42 ± 1.84 mg/g DW, respectively). These extracts also expressed the highest antioxidant potential with every test. For skins, the maximum total phenolic was found in Alicante EAQ (196.71 ± 0.37 mg GAE/g DW) and in Syrah EA70 (224.92 ± 0.18 mg GAE/g DW). Results obtained in this article constitute a useful tool for the pre-selection of grape pomace seed and skin extracts for nutraceutical purposes.
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•Proanthocyanidins profiles of Nero d’Avola and Grillo wines were determined.•Soil chemical-physical parameters affect the proanthocyanidins composition of the wines.•Soil parameters ...related to nutrient dynamics affect tannin composition in Nero d’Avola red wines.•Soil parameters related to water dynamics affect tannin composition in Grillo white wines.
In this study, the effects of the main soil chemical-physical parameters (i.e. texture, pH, total carbonates, cation exchange capacity, electric conductivity, organic matter and mineral endowment) on proanthocyanidin composition of Nero d’Avola red wines and Grillo white wines were investigated. Monomer proanthocyanidins (i.e. (+)-catechin and (-)-epicatechin) and oligomer proanthocyanidins (i.e. B1, B2, B3 and B4 dimers and C1 trimer), as well as proanthocyanidins subunit composition, percentage of galloylation, percentage of prodelphinidins and mean degree of polymerization, were studied for each wine. Results highlighted that the proanthocyanidins composition of both red and white wines is greatly affected by soil. In particular, the proanthocyanidins composition of Nero d’Avola red wines appeared to be affected by the soil physical–chemical parameters related to nutrients dynamics (CEC, EC, pH, organic matter, mineral endowment), whereas the proanthocyanidins composition of Grillo white wines was mainly influenced by the soil texture, that modulates soil water dynamics.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Grenache, Syrah, Carignan Noir, Mourvèdre, Counoise and Alicante Bouchet grape seeds and skins, harvested in 2009 and 2010 in the Rhône valley area of France, and their respective pomaces remaining ...after vinification, were analyzed for their phenolic composition and antioxidant activity. The polyphenol content was quantified by HPLC and the Folin-Ciocalteu assay. The antioxidant potential was measured with four different assays: ORAC, FRAP, ABTS and DPPH. Seeds contained higher amounts of total polyphenols, up to 44.5 mg of gallic acid equivalent GAE/g dry weight in Alicante pomace, than skin extracts. The maximum total phenolic in skins was 31.6 mg GAE/g dry weight detected in 2010 Alicante pomace. Seeds also had the highest antioxidant capacity. HPLC analysis revealed that, despite the vinification process, pomaces still contained an appreciable amount of proanthocyanidins as well as several anthocyanin glycosides. Alicante and Syrah proved to be the varieties of most interest in terms of their potential development for nutraceutical purposes.
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Pomegranate juice is a rich source of ellagitannins (ETs) believed to contribute to a wide range of pomegranate's health benefits. While a lot of experimental studies have been devoted to Alzheimer ...disease and hypoxic-ischemic brain injury, our knowledge of pomegranate's effects against Parkinson's disease (PD) is very limited. It is suggested that its neuroprotective effects are mediated by ETs-derived metabolites-urolithins. In this study, we examined the capability of pomegranate juice for protection against PD in a rat model of parkinsonism induced by rotenone. To evaluate its efficiency, assessment of postural instability, visualization of neurodegeneration, determination of oxidative damage to lipids and α-synuclein level, as well as markers of antioxidant defense status, inflammation, and apoptosis, were performed in the midbrain. We also check the presence of plausible active pomegranate ETs-derived metabolite, urolithin A, in the plasma and brain. Our results indicated that pomegranate juice treatment provided neuroprotection as evidenced by the postural stability improvement, enhancement of neuronal survival, its protection against oxidative damage and α-synuclein aggregation, the increase in mitochondrial aldehyde dehydrogenase activity, and maintenance of antiapoptotic Bcl-xL protein at the control level. In addition, we have provided evidence for the distribution of urolithin A to the brain.
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Grape and wine phenolics are structurally diverse, from simple molecules to oligomers and polymers usually designated as tannins. They have an important impact on the organoleptic properties of ...wines, that's why their analysis and quantification are of primordial importance. The extraction of phenolics from grapes and from wines is the first step involved in the analysis. Then, several analytical methods have been developed for the determination of total content of phenolic, while chromatographic and spectrophotometric analyses are continuously improved in order to achieve adequate separation of phenolic molecules, their subsequent identification and quantification. This review provides a summary of evolution of analysis of polyphenols from grapes, wines and extracts.
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The effect of toasting method and forest origin on volatile compounds and ellagitannin concentration extracted into Merlot wine during 1-year barrel maturation is described. Sensory analysis ...concerning vanilla, spicy, overall woody, astringency, bitterness and sweetness is conducted in parallel. The study is realized in two different experimental designs having only a common parameter, the wine. For the first one, common toasting methods (light, medium) and specific ones (medium toast with watering, medium plus toast, medium plus toast with watering, medium toast with toasted head and Noisette) are chosen. For the second one, the oak from which barrels are made is sourced from Center, Limousin, Allier and Colbert forests in France, from Pennsylvania forest in America, and from Slavonia forest in East Europe. Wine with different characteristics is obtained from the same wine in relation to forest origin and toasting process. Watering process during toasting enhances furanic compounds vanillin and oak lactones extraction, whereas toasting barrel head pieces may lead to eugenol and ellagitannin degradation. Wine in light toast barrel is perceived as less sweet, bitter and more astringent. Ellagitannin concentration is closely correlated to astringency, reflecting the relationship between them, R = 0.599, p < 0.001. Forest origin induces important changes; wine in American barrels is differentiated from those in Slavonia and French barrels. Ellagitannin concentration in barrels from Slavonia is halfway between French and American, and ellagitannin concentration is related linearly to astringency intensity (R = 0.811, p < 0.001). Wine aged in Slavonia showed characteristics similar and intermediate to those of the same wine aged in French and American oak woods, suggesting that they are suitable for barrel production of quality wine.
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CEKLJ, EMUNI, FIS, FZAB, GEOZS, GIS, IJS, IMTLJ, KILJ, KISLJ, MFDPS, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, SBMB, SBNM, UKNU, UL, UM, UPUK, VKSCE, ZAGLJ
Better knowledge of wine composition, especially that of anthocyanin-derived pigments, has helped improve wine quality over the years. The use of micro-oxygenation (MOX), which consists in adding low ...quantities of oxygen at different stages of the winemaking process, contributes to enhancing and stabilizing wine color through the formation of stable pigments called pyranoanthocyanins, while the cycloaddition of anthocyanins requires an oxidation step.
This review describes the formation kinetics and the evolution of the concentrations of the various groups of pyranoanthocyanins. Both non-oxygenated and oxygenated varietal red wine samples are compared in order to determine the impact of MOX on pyranoanthocyanin contents.
During alcoholic fermentation, the concentration of vitisin A increases due to the availability of pyruvic acid and progressively decreases with aging. Higher contents are found in Port red wines. MOX can enhance the concentrations in dry red wines but the contents remain lower than those found in Port wines. The formation of vitisin B can be promoted by the oxidation of ethanol in acetaldehyde but the results depend on the varietal red wine used. Flavanol-pyranoanthocyanin contents also vary according to wine age, with a reported decreasing concentration during aging for Port and dry red wines. After MOX treatment, their concentrations increase with a more acidic pH and a higher oxygen rate. The increase of the content in pyranoanthocyanins after two years of ageing contributes to stabilize wine colour. Further studies will determine the impact of oxygen on phenyl-pyranoanthocyanins since data are still scarce on the subject.
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•Oxygen improves cycloaddition and enhances the formation of pyranoanthocyanins.•Micro-oxygenated red wines are richer in Vitisin A than the control ones.•Higher oxygen rate and lower pH values enhance flavanol-pyranoanthocyanin contents.•Trends in Vitisin B contents depend on the varietal red wine used.•Further data are needed to evaluate phenyl-pyranoanthocyanin contents.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
The sensory properties, the phenolic composition, and the volatile profile of Chardonnay wine made in amphorae were compared with the wine obtained in large wooden barrels (2000 L) and small toasted ...barrels (225 L). Hierarchical cluster analysis and principal component analysis built on the phenolics and volatiles variables allowed to group effectively the samples according to the winemaking material used. In‐amphorae wines showed more abundant catechin and caffeic acid and less abundant caftaric acid and trans‐coutaric acid. Condensation reactions proceeded in the wood containers leading to esterification of organic acids with ethanol and alcohols, whereas in‐amphorae wines were characterized by a higher content of free phenolic acids and higher volatile alcohols. Among the volatile compounds, ramified ethyl esters contributed mostly in samples made in small toasted barrels, whereas nonbranched ethyl esters contributed more for the samples made in large wooden tanks; higher alcohols contributed more for the in‐amphorae wine. The sensory analysis showed negligible differences induced by the in‐amphorae vinification with respect to the wooden one. Four variables could distinguish wines made in‐amphorae compared with the other containers: solvent and acetone (SA), astringent/pungency (AP), fruity (FR), and color intensity (CI). The overall approach proposed here is promising for future developments of innovative types of Chardonnay wine blends.
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