The main metabolites of caffeic and ferulic acids (ferulic acid-4′-O-sulfate, caffeic acid-4′-O-sulfate, and caffeic acid-3′-O-sulfate), the most representative phenolic acids in fruits and ...vegetables, and the acyl glucuronide of ferulic acid were synthesized, purified, and tested for their antioxidant activity in comparison with those of their parent compounds and other related phenolics. Both the ferric reducing antioxidant power (FRAP) assay and the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging method were used. Ferulic acid-4′-O-sulfate and ferulic acid-4′-O-glucuronide exhibited very low antioxidant activity, while the monosulfate derivatives of caffeic acid were 4-fold less efficient as the antioxidant than caffeic acid. The acyl glucuronide of ferulic acid showed strong antioxidant action. The antioxidant activity of caffeic acid-3′-O-glucuronide and caffeic acid-4′-O-glucuronide was also studied. Our results demonstrate that some of the products of phenolic acid metabolism still retain strong antioxidant properties. Moreover, we first demonstrate the ex vivo synthesis of the acyl glucuronide of ferulic acid by mouse liver microsomes, in addition to the phenyl glucuronide.
The aim of this work was to study the physicochemical changes of eight red wines stored under conditions differing in O2 exposure and temperature and time under anoxia. The methods used to analyze ...the wines included the measurement of volatile sulfur compounds, color, tannin (T) polymerization, and liquid chromatography–mass spectrometry untargeted metabolomic fingerprint. After 3 months, the color of the oxidized samples evolved 4–5 times more intensively than in wines stored under anoxia. The major metabolomic differences between oxidative and anoxic conditions were linked to reactions of acetaldehyde (favored in oxidative) and SO2 (favored in anoxia). In the presence of oxygen, the C-4 carbocation of flavanols delivered ethyl-linked tannin–anthocyanin (T–A) and tannin–tannin (T–T) adducts, pyranoanthocyanins, and sulfonated indoles, while under reduction, the C-4 carbocation delivered direct linked T–A adducts, rearranged T–T adducts, and sulfonated tannins. Some of these last reactions could be related to the accumulation of reduced species, eventually ending with reductive off-odors.
Background and Aims
Italy is the richest grape‐producing country in terms of cultivars. Our aims were to describe the diversity of astringency of Italian red wines from 11 cultivars, Teroldego, ...Corvina, Raboso, Nebbiolo, Sangiovese, Sagrantino, Montepulciano, Cannonau, Aglianico, Primitivo and Nerello, and to test correlations between in‐mouth sensory variables and chemical composition.
Methods and Results
A sample sub‐set was selected by sorting and then assessed on astringency sub‐qualities (drying, harsh, unripe, dynamic, complex, surface smoothness, particulate) and tastes (sweet, acid, bitter). Inter‐cultivar differences were detected for six of the seven sub‐qualities: three diverse intensities for drying, two for harsh, unripe, dynamic, complex and velvet and none for particulate. Discriminant analysis showed that these sub‐qualities allowed a good discrimination of the wines according to the cultivar. Well reclassified samples (88%) were considered to develop a single‐cultivar ‘astringency spectra’, profiles describing the balance among sub‐qualities. Correlations highlighted that neither total phenols nor proanthocyanidins can predict the perception of all astringency nuances.
Conclusions
For some single cultivar wines, it was possible to identify a pattern of astringency features likely to be linked to the cultivar.
Significance of the Study
This work adds insights to the understanding of astringency sub‐qualities while enhancing the knowledge of Italian wines. Results may support the awareness of winemakers of wines from native cultivars, and assist in building models of astringency.
Abstract
Grapes and berries are two types of widely consumed fruits characterized by a high content in different phytochemicals. However, their accurate dietary assessment is particularly arduous, ...because of the already wide recognized bias associated with self-reporting methods, combined with the large range of species and cultivars and the fact that these fruits are popularly consumed not only in fresh and frozen forms but also as processed and derived products, including dried and canned fruits, beverages, jams, and jellies. Reporting precise type and/or quantity of grape and berries in FFQ or diaries can obviously be affected by errors. Recently, biomarkers of food intake (BFIs) rose as a promising tool to provide accurate information indicating consumption of certain food items. Protocols for performing systematic reviews in this field, as well as for assessing the validity of candidate BFIs have been developed within the Food Biomarker Alliance (FoodBAll) Project. This paper aims to evaluate the putative BIFs for blueberries, strawberries, raspberries, blackberries, cranberries, blackcurrant, and grapes. Candidate BFIs for grapes were resveratrol metabolites and tartaric acid. The metabolites considered as putative BFI for berries consumption were mostly anthocyanins derivatives together with several metabolites of ellagitannins and some aroma compounds. However, identification of BFIs for single berry types encountered more difficulties. In the absence of highly specific metabolites reported to date, we suggested some multi-metabolite panels that may be further investigated as putative biomarkers for some berry fruits.
Biomarkers of intake for tropical fruits Vázquez-Manjarrez, N.; Ulaszewska, M.; Garcia-Aloy, M. ...
Genes & nutrition,
06/2020, Letnik:
15, Številka:
1
Journal Article
Recenzirano
Odprti dostop
Abstract
Consumption of fruit and vegetable is a key component of a healthy and sustainable diet. However, their accurate dietary assessment remains a challenge. Due to errors in self-reporting ...methods, the available dietary information is usually biased. Biomarkers of intake constitute objective tools to better reflect the usual or recent consumption of different foods, including fruits and vegetables. Partners of The Food Biomarker Alliance (FoodBall) Project have undertaken the task of reviewing the available literature on putative biomarkers of tropical fruit intake. The identified candidate biomarkers were subject to validation evaluation using eight biological and chemical criteria. This publication presents the current knowledge on intake biomarkers for 17 tropical fruits including banana, mango, and avocado as the most widely consumed ones. Candidate biomarkers were found only for banana, avocado, and watermelon. An array of banana-derived metabolites has been reported in human biofluids, among which 5-hydroxyindole-acetic acid, dopamine sulfate, methoxyeugenol glucuronide, salsolinol sulfate, 6-hydroxy-1-methyl-1,2,3,4-tetrahydro-β-carboline-sulfate, and other catecholamine metabolites. Their validation is still at an early stage, with insufficient data on dose-response relationship. Perseitol and mannoheptulose have recently been reported as candidate biomarkers for avocado intake, while the amino acid citrulline has been associated with watermelon intake. Additionally, the examination of food composition data revealed some highly specific phytochemicals, which metabolites after absorption may be further studied as putative BFI for one or several tropical fruits. To make the field move forward, untargeted metabolomics, as a data-driven explorative approach, will have to be applied in both intervention and observational studies to discover putative BFIs, while their full validation and the establishment of dose-response calibration curves will require quantification methods at a later stage.
In this study, Vitis vinifera L wines cv. Cabernet Franc, Merlot, Sangiovese and Syrah, 2006 and 2007 vintages, produced in São Joaquim, a new wine-producing region in southern Brazil, were ...evaluated. As phenolic compound content is one of the most important parameters in assessing wine quality and is possibly partially responsible for the beneficial health properties of wines, in this paper the levels of the main anthocyanins, flavonols, hydroxycinnamic acid and hydroxybenzoic acid (HPLC-DAD and HPLC-DAD–MS analysis) and the in vivo antioxidant activity in mice are reported. The antioxidant capacity of plasma was assessed through the reduction of ferric iron (FRAP). Lipid peroxidation (TBARS), carbonyl protein (CP), reduced glutathione (GSH) levels and the catalase (CAT), superoxide dismutase (SOD) and glutathione peroxidase (GPx) activity were determined in livers of the test animals. The results for the phenolic compounds content of the wine samples were considered appropriate for quality red wines, and the wine consumption promoted a significant increase in FRAP and decreases in the TBARS and CP levels and in the CAT, SOD and GPx activity. Moreover, the phenolic content of the wines was positively correlated with the in vivo antioxidant capacity promoted by regular wine consumption.
Moderate wine consumption has been shown to lower cardiovascular risk. One of the mechanisms could involve the control of postprandial hyperlipaemia, a well-defined risk factor for atherosclerosis, ...reasonably by reducing the absorption of lipid oxidised species from the meal. The objective of the present study was to investigate whether wine consumption with the meal is able to reduce the postprandial increase in plasma lipid hydroperoxides and cholesterol oxidation products, in human subjects. In two different study sessions, twelve healthy volunteers consumed the same test meal rich in oxidised and oxidisable lipids (a double cheeseburger), with 300 ml of water (control) or with 300 ml of red wine (wine). The postprandial plasma concentration of cholesterol oxidation products was measured by GC–MS. The control meal induced a significant increase in the plasma concentration of lipid hydroperoxides and of two cholesterol oxidation products, 7-β-hydroxycholesterol and 7-ketocholesterol. The postprandial increase in lipid hydroperoxides and cholesterol oxidation products was fully prevented by wine when consumed with the meal. In conclusion, the present study provides evidence that consumption of wine with the meal could prevent the postprandial increase in plasma cholesterol oxidation products.
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