Abstract Objective We determined and compared acute effects of different alcoholic beverages on oxygen-induced increase in oxidative stress plasma marker and arterial stiffness in healthy humans. ...Methods Ten males randomly consumed one of four tested beverages: red wine (RW), vodka, beer (0.32 g ethanol/kg body wt) and water as control. Every beverage was consumed once, a week apart, in a cross-over design. The volunteers breathed 100% normobaric O2 between 60th and 90th min of 3 h study protocol. Plasma lipid peroxides (LOOH) and uric acid (UA) concentration, blood alcohol concentration (BAC) and arterial stiffness (indicated by augmentation index, AIx) were measured before and 30, 60, 90, 120 and 180 min after beverage consumption. Results Intake of all alcoholic beverages caused a similar increase of BAC. The oxygen-induced elevation in AIx was similarly reduced in all three groups relative to the control (3.4 ± 1.3%, 5.4 ± 2.2% and 0.2 ± 1.6% vs. 13.7 ± 2.6% for red wine, vodka, beer and control, respectively, 60 min after intake). Exposure to oxygen resulted in increased plasma LOOH in all groups. However, in RW group this increase was lowest (1.1 ± 0.5) in comparison to the vodka (2.1 ± 0.5), beer (1.6 ± 0.3) and control (2.5 ± 0.4 μM/L H2 O2 ). 60 min after intake of RW and beer plasma UA significantly increased (34 ± 4 and 15 ± 3) in contrast to vodka and control (−6 ± 2 and −8 ± 2 μmol/L). Conclusion All three alcoholic beverages provided similar protection against oxygen-induced increase in arterial stiffness, probably due to central vasodilatatory effect of alcohol itself, but only RW provided protection against oxygen-induced oxidative stress.
Brazilian wine production is dominated by the use of American grape cultivars (Vitis labrusca L.) and their hybrids. In this context, this study analyzed the phenolic composition and sensory profile ...of Bordô and BRS Carmem red wines elaborated from traditional and two alternative winemaking technologies: grape pre-drying and submerged cap of chaptalized musts. Anthocyanins and pyranoanthocyanins apparently seemed to be affected by the thermal process (60°C), causing their degradation. In addition, the decrease of the concentration of these compounds could be suggested as a result of possible oxidation and hydrolysis reactions of anthocyanin 3-glucosides. Stilbenes were also affected by thermal degradation; however, flavan-3-ols and HCAD seemed to be less affected by the drying process. Submerged cap winemaking resulted in an increase of the anthocyanin and pyranoanthocyanin compounds due to the constant contact between the must and pomace during the alcoholic fermentation. The antioxidant capacity seemed not to be affected by thermal degradation, since the products of Maillard reaction also present antioxidant properties. Pre-dried wines were described as structured due to their higher flavan-3-ols content, and with high color intensity probably due to the formation of Maillard reaction products. The submerged cap wines presented an intense violet hue due to their high anthocyanin derivative concentrations and showed strong correlation with all other classes of the phenolic compounds.
•Phenolic and sensory profiles of Bordô and Carmem red wines were analyzed.•Three winemaking techniques were assayed: traditional, pre-drying and submerged cap.•Pre-dried wines were better structured due to their flavan-3-ols content.•Maillard reaction products contributed to the intense color of pre-dried wines.•Submerged cap wines showed intense violet hue due to their high anthocyanin content.
The objective was to investigate the role of consumption of grape juice (GJ), red wine (RW) or resveratrol solution (RS) on rats treated with a high-fat diet (HFD). Among the drinks offered, GJ had ...lower content of polyphenols and trans-resveratrol. Nevertheless, GJ showed similar content of anthocyanin and antioxidant activity to RW, although higher than RS. In rats treated with HFD, consumption of GJ presented best antioxidant and anti-inflammatory activity, reducing glutathione peroxidase and interleukin-6 serum levels. In addition, GJ promoted better levels of cholesterol and liver markers. On the other hand, RW aggravated the oxidizing effect of HFD, increasing catalase activity and interleukin-6 level. Already, RS showed no benefit in animals. Thus, GJ minimized the effects of HFD on oxidative stress and inflammation beyond promoted better levels of lipid profile and liver biomarkers. However, consumption of RS showed no benefit and RW revealed a pro-oxidant effect, as did HFD.
Wine is one of the most consumed alcoholic beverages around the world. Red wine has demonstrated several benefits for health maintenance. One group of potential anti-inflammatory compounds is the ...phytoprostanes, oxidative degradation products of linolenic acid. The aim of the present study was to measure, for the first time, the phytoprostane content in wine and must by an UHPLC-QqQ-MS/MS method after solid-phase extraction. The data showed two predominant classes of phytoprostanes: F1- and D1-phytoprostane series. In wines, the total phytoprostane concentration ranged from 134.1 ± 2.3 to 216.2 ± 3.06 ng/mL. Musts showed concentrations between 21.4 ± 0.8 and 447.1 ± 15.8 ng/mL. The vinification and aging procedures for the production of wine seem to influence the final phytoprostane levels in red wine and to modify the phytoprostane profile. The high concentrations observed and previous reports on anti-inflammatory effects of phytoprostanes make further research on the benefits of phytoprostanes more important.
Phenolic compounds of 14 pomace samples originating from red and white winemaking were characterized by HPLC-MS. Up to 13 anthocyanins, 11 hydroxybenzoic and hydroxycinnamic acids, and 13 catechins ...and flavonols as well as 2 stilbenes were identified and quantified in the skins and seeds by HPLC-DAD. Large variabilities comprising all individual phenolic compounds were observed, depending on cultivar and vintage. Grape skins proved to be rich sources of anthocyanins, hydroxycinnamic acids, flavanols, and flavonol glycosides, whereas flavanols were mainly present in the seeds. However, besides the lack of anthocyanins in white grape pomace, no principal differences between red and white grape varieties were observed. This is the first study presenting comprehensive data on the contents of individual phenolic compounds comprising all polyphenolic subclasses of grapes including a comparison of several red and white pomaces from nine cultivars. The results obtained in the present study confirm that both skins and seeds of most grape cultivars constitute a promising source of polyphenolics. Keywords: Grape pomace; grape skin; grape seed; screening; HPLC-DAD-MS/MS; anthocyanins; hydroxybenzoic acids; hydroxycinnamic acids; flavanols; flavonols; stilbenes
Two newly formed anthocyanin-derived pigments that revealed unique spectroscopic features, showing maximum absorption in their UV−vis spectra at 575 nm, were isolated by TSK Toyopearl HW-40 (S) gel ...column chromatography and semipreparative HPLC from an aged Port red wine. Further characterization by ESI/MS and NMR (1H, gCOSY) showed them to belong to a new class of pigments described here for the first time, the structure of which consisted of a pyranoanthocyanin moiety linked to a flavanol by a vinyl bridge. The extended conjugation of the π electrons throughout all the pigment molecule is likely to confer a higher stability on it and is probably the origin of the intense blue color. The formation of these pigments was found to arise from the reaction between anthocyanin−pyruvic acid adducts and vinyl−flavanol adducts. Keywords: Pyranoanthocyanin; flavanols; red wine; aging; blue color
A method was developed for the determination of 10 organic acids in liquor, yellow rice wine, and dry red wine by ion chromatography-triple quadrupole mass spectrometry (IC-MS/MS). First, the liquor ...samples were diluted with deionized water, degassed with nitrogen, and analyzed by IC-MS/MS. Then, the yellow rice wine and dry red wine samples were purified with different solid-phase extraction cartridges. Finally, the GCB solid-phase extraction cartridge was selected for purification, diluted with deionized water, and analyzed by IC-MS/MS. The samples were separated using a Dionex IonPac AS11-HC anion analysis column with high capacity and strong hydrophilicity, with an KOH aqueous solution as the eluent, which was produced by an automatic generator for gradient elution. After being suppressed using a suppressor, the eluent was injected directly into the electrospray ionization tandem mass spectrometry (ESI-MS/MS), ionized in negative ion mode, detected in multiple reaction monitoring (MRM) mode, and quantified using an external standard method. Oxalic acid, fumaric acid, maleic acid, malic acid, tartaric acid, citric acid, quinic acid, and aconitic acid showed good linear relationships in the range of 0.05-2 mg/L. Succinic acid and lactic acid showed good linearities in the range of 0.05-5 mg/L and 0.05-10 mg/L, respectively. The correlation coefficients (
) were >0.99. The limits of detection (LODs) and limits of quantification (LOQs) were 1.0-8.0 μg/L and 3.5-26.5 μg/L, respectively. The average recoveries ranged from 83.0% to 112.1%, and the relative standard deviations (RSDs) were <9.1% in spiked samples at three levels. The proposed method allowed easy pretreatment without using organic solvents or derivatization processing. Overall, the proposed method is accurate, rapid, sensitive, and it is suitable for the qualitative and quantitative analyses of the 10 organic acids in three wine samples. Moreover, it can be used for the determination of flavor and quality of alcoholic products.
Two newly formed yellow pigments that revealed unique spectral features were detected and isolated from an aged Port red wine by TSK Toyopearl HW-40(s) gel chromatography and characterized by ...UV−visible spectrophotometry, 1H NMR and 13C NMR, and mass spectrometry (LC-ESI/MS). The UV−vis spectra of these pigments showed maximum absorption at 478 nm that is significantly hypsochromically shifted from those of original grape anthocyanins and other pyranoanthocyanins, exhibiting a more yellow hue in acidic solution. The structures of these pigments correspond to methyl-linked pyranomalvidin 3-glucoside and its respective coumaroyl glucoside derivative. They were shown to arise from the reaction between acetoacetic acid and genuine grape anthocyanins. Isolation and NMR identification using 1D and 2D NMR techniques are reported for the first time for this new family of anthocyanin-derived yellow pigments occurring in red wines. Keywords: Red wine; aging; yellow color; anthocyanins; acetoacetic acid; methyl pyranoanthocyanins; isolation; NMR
The phenolic and chromatic characteristics of dry red wines made from native Chinese species (Vitis amurensis and its hybrids, and V. davidii) and V. vinifera were evaluated by high-performance ...liquid chromatography/triple-quadrupole tandem mass spectrometry and spectrophotometer, respectively. V. amurensis and its hybrids wines had higher phenolic percentage of non-coumaroylated 3, 5-O-diglucosidic anthocyanins, V. davidii wines had higher phenolic percentage of coumaroylated 3, 5-O-diglucosidic anthocyanins, kaempferol-3-O-glucoside, and quercetin-3-O-rhamnoside, V. vinifera wines had higher phenolic percentage offlavan-3-ols and 3-O-monoglucosidic anthocyanins. Wines of native Chinese species had relatively higher blue % value and lower red % value. By the use of principal component analysis and Pearson correlation analysis, specific phenolic compounds could be recognized as phenolic fingerprints of different wines, which not only play an important role in wine differentiation, but also explain their chromatic differences.
We have developed a stable and sensitive nonenzymatic glucose sensor by modifying a glassy carbon electrode (GCE) with a composite incorporating nickel(II) oxides and reduced graphene. The oxides ...were generated by directly electrodepositing nickel on the GCE with a graphene modifier using a multi-potential pulse process, and then oxidizing nickel to nickel(II) oxides by potential cycling. In comparison to the conventional nickel(II) oxides-modified GCE, this new nickel(II) oxides-graphene modified GCE (NiO-GR/GCE) has an about 1.5 times larger current response toward the nonenzymatic oxidation of glucose in alkaline media. The response to glucose is linear in the 20 μM to 4.5 mM concentration range. The limit of detection is 5 μM (at a S/N of 3), and the response time is very short (<3 s). Other beneficial features include selectivity, reproducibility and stability. A comparison was performed on the determination of glucose in commercial red wines by high-performance liquid chromatography (HPLC) and revealed the promising aspects of this sensor with respect to the determination of glucose in real samples.
Figure
A stable and sensitive nonenzymatic glucose sensor is developed by preparing the nickel(II) oxides-reduced graphene nanocomposite modified glassy carbon electrode (NiO-GR/GCE), and then used to detect the glucose contents in the commercial red wines. This NiO-GR/GCE also has a high selectivity
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