Effect of Temperature during Bottle Aging on the Flavor Profile and Antioxidant Capacity of Ruby Cabernet Red Wine

In this paper it was obtained the apple vinegar with addition of red wines concentrates in different percents for to improve the antioxidant properties. For processing of red wine concentrates it was used the young red wines Merlot and Cabernet Sauvignon. For resulted vinegar types were analyzed total acidity, extract, total antioxidant capacity (using FRAP method), total polyphenols amount (by Folin-Ciocalteu method) and monomeric anthocyanins (using pH-differential method). Polyphenols content from vinegar with Cabernet Sauvignon concentrates addition was situated in the range 0.74-3.42 mM gallic acid/L and for vinegar with red wine Merlot concentrates addition between 0.74-2.64 mM gallic acid/L. The antioxidant capacity was presented the values between 0.45-8.18 mM Fe2+/L for apple vinegar with Cabernet Sauvignon concentrates addition and between 0.45-6.69 mM Fe2+/L for vinegar with Merlot concentrate addition. The polyphenols content and monomeric anthocyanins content of apple vinegars with red wine concentrates increase in rapport with the percent of red wines concentrates added. The values of polyphenols content and total antioxidant capacity were more with approximate 20% in the case of vinegar with Cabernet Sauvignon concentrates addition comparatively with the case of vinegar with Merlot concentrates addition.

Download Full-text

PENGARUH SUHU DAN WAKTU MASERASI TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK KULIT BUAH KAKAO (Theobroma cacao L.)

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI ◽

10.24843/jrma.2021.v09.i02.p04 ◽

2021 ◽

Vol 9 (2) ◽

pp. 186

Author(s):

Dimas Anggi Ananta ◽

G.P. Ganda Putra ◽

I Wayan Arnata

Keyword(s):

Antioxidant Capacity ◽

Block Design ◽

Natural Antioxidants ◽

Effect Of Temperature ◽

Total Phenolic ◽

Extraction Temperature ◽

Randomized Block Design ◽

Cocoa Pod Husk ◽

Effect On Yield ◽

Temperature Time

Cocoa pod husk is a by-product of cocoa processing which is quite abundant and has not been used optimally. Cacao pod husk can be used more optimally by extracting, its content of polyphenol compounds which can be used as natural antioxidants. The aim of this study were to determine the effect of temperature and maceration time of cocoa pod husk extract as a source of antioxidants and to determine the best type of temperature and maceration time to produce cocoa pod husk extract as a source of antioxidants. This experiment was designed by using factorial randomized block design. The first factor was type of maceration temperature consisting of 30±2°C, 45±2°C and 60±2°C. The second factor was maceration time, which were done for 24, 36 and 48 h. The data were analyzed with analysis of variance and continued with the Tukey test. The results showed that the temperature and time of maceration had a very significant effect on yield, total phenolic and antioxidant capacity of cocoa pod husk extract. Interactions between treatments had a very significant effect on total phenolic and antioxidant capacity but did not significantly affect the yield of cocoa pod husk extract. The best treatment for producing cocoa pod husk extract as a source of antioxidants was using maceration temperature 60±2°C and maceration time for 36 h with yield characteristics 5,28±0,15%, total phenolic at 168.16±0,06 mg GAE/g and capacity antioxidant 130.94±0.84 mg GAEAC/g. Keywords: Cocoa pod husk, extraction, temperature, time, antioxidants.

Download Full-text

Astringency subqualities and sensory perception of Tuscan Sangiovese wines

OENO One ◽

10.20870/oeno-one.2020.54.1.2523 ◽

2020 ◽

Vol 54 (1) ◽

pp. 75-85 ◽

Cited By ~ 1

Author(s):

Alessandra Rinaldi ◽

Virginie Moine ◽

Luigi Moio

Keyword(s):

Red Wine ◽

Sensory Perception ◽

Sensory Characteristics ◽

Grape Cultivar ◽

Base Parameters ◽

Detailed Evaluation ◽

Sensory Modification ◽

Bottle Aging ◽

First Time

Aim: The Sangiovese grape cultivar is at the basis of the most well-known Italian wines produced in the Tuscany region. However, little is known about the sensory characteristics of Tuscan Sangiovese wines, and the diversity in astringency subqualities has never been investigated. In this study we evaluated the sensory perception of 16 commercial Sangiovese wines belonging to four categories of denomination (Chianti DOCG, CH; Chianti Classico DOCG, CC; Morellino di Scansano DOCG, MS; Toscana IGT, TS), and again after 20 months of bottle aging.Methods and results: A sensory evaluation was made, consisting of the astringency subqualities, taste, odor, and aroma profiles of wines. In addition, chemical analyses were carried out for the base parameters, polyphenols and some volatile compounds. Astringency subqualities varied depending on the percentage of Sangiovese in wines (from 80 % to 100 %). Blended Sangiovese wines were characterized by positive mouthfeel sensations. According to these, the drivers of liking the wines were associated with soft, mouthcoat, and rich subqualities. The Tuscan Sangiovese denominations were differentiated by volatile active compounds, whereas after about two years of bottle aging the astringency subqualities better achieved this task. Moreover, aging also influenced the evolution of wines: CC and CH wines positively evolved, revealing a complex odor profile; MS lost the fruity character; and TS was less involved in sensory modification. Conclusions: For the first time, a detailed evaluation of the astringency subqualities of commercial Sangiovese wines was undertaken. Sangiovese subqualities differed according to the percentage of Sangiovese and denomination. Tuscan denominations were distinguished by peculiar sensory characteristics. In addition, bottle aging significantly influenced the evolution of the sensory perception of Sangiovese wine. In particular, mono-varietal Sangiovese wine needed a long period of aging to soften the astringency characteristics.Significance and impact of the study: Sangiovese wine represents - with its denominations and styles - the best-known and high-quality Italian wine in the world, and its popularity is increasing worldwide. Tuscan Sangiovese wines are often a blend with other red varieties of the region, and these can vary according to the production regulations. This study aimed to improve the knowledge of the sensory characteristics of Sangiovese wines belonging to different denominations and made with different percentages of this grape cultivar. In particular, the astringency subqualities are fundamental to fully appreciating the quality of the red wine during tasting.

Download Full-text

Optimization of the Extraction of Bioactive Compounds from Walnut (Juglans major 209 x Juglans regia) Leaves: Antioxidant Capacity and Phenolic Profile

Antioxidants ◽

10.3390/antiox9010018 ◽

2019 ◽

Vol 9 (1) ◽

pp. 18 ◽

Cited By ~ 3

Author(s):

Adela Fernández-Agulló ◽

Aída Castro-Iglesias ◽

María Sonia Freire ◽

Julia González-Álvarez

Keyword(s):

Antioxidant Capacity ◽

Antioxidant Activities ◽

Juglans Regia ◽

Ultra Performance Liquid Chromatography ◽

Extraction Yield ◽

Effect Of Temperature ◽

Antioxidant Power ◽

Linear Effect ◽

Flight Mass Spectrometry ◽

Walnut Leaves

This work studies the extraction of phenolic compounds from walnut leaves of the hybrid Juglans major 209 x Juglans regia based on extract antioxidant capacity. Once the solid/liquid ratio was selected (1/10 g/mL), by means of a Box-Benkhen experimental design, the influence of temperature (25–75 °C), time (30–120 min), and aqueous ethanol concentration (10–90%) on extraction yield and ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2’-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) antioxidant activities were analyzed. In all cases, the quadratic effect of % EtOH was the most significant, followed by the linear effect of temperature and, for most of the responses, the effect of time was almost negligible. Response surface analysis allowed to select the optimal extraction conditions: 75 °C, 120 min and 50% ethanol, which led to the following extract properties: extraction yield, 30.17%; FRAP, 1468 nmol ascorbic acid equivalents (AAE)/mg extract d.b.; DPPH, 1.318 mmol Trolox equivalents (TRE)/g extract d.b.; DPPH EC50, 0.11 mg/mL; ABTS, 1.256 mmol TRE/g extract (on dry basis) and ABTS EC50, 0.985 mg/mL. Quercetin 3-β-D-glucoside, neochlorogenic acid, and chlorogenic acid, in this order, were the main compounds identified in this extract by ultra-performance liquid chromatography coupled with electrospray ionization and time-of-flight mass spectrometry (UPLC/ESI-QTOF-MS), with various potential applications that support this valorization alternative for walnut leaves.

Download Full-text

Flavor Profile Evolution of Bottle Aged Rosé and White Wines Sealed with Different Closures

Molecules ◽

10.3390/molecules24050836 ◽

2019 ◽

Vol 24 (5) ◽

pp. 836 ◽

Cited By ~ 3

Author(s):

Meng-Qi Ling ◽

Han Xie ◽

Yu-Bo Hua ◽

Jian Cai ◽

Si-Yu Li ◽

...

Keyword(s):

Volatile Compounds ◽

Flavor Compounds ◽

Aliphatic Acid ◽

Maturation Time ◽

White Wines ◽

Bottle Aging ◽

Visual Difference ◽

Flavor Profile ◽

Acid Esters ◽

Long Chain

Bottle aging is the final stage before wines are drunk, and is considered as a maturation time when many chemical changes occur. To get a better understanding of the evolution of wines’ flavor profile, the flavor compounds (phenolic and volatile compounds), dissolved oxygen (DO), and flavor characters (OAVs and chromatic parameters) of rosé and dry white wines bottled with different closures were determined after 18 months’ bottle aging. The results showed the main phenolic change trends of rosé wines were decreasing while the trends of white wines were increasing, which could be the reason for their unique DO changing behaviors. Volatile compounds could be clustered into fluctuating, increasing, and decreasing groups using k-means algorithm. Most volatile compounds, especially some long-chain aliphatic acid esters (octanoates and decanoates), exhibited a lower decrease rate in rosé wines sealed with natural corks and white wines with screw caps. After 18 months of bottle aging, wines treated with natural corks and their alternatives could be distinguished into two groups based on flavor compounds via PLS-DA. As for flavor characters, the total intensity of aroma declined obviously compared with their initial counterparts. Rosé wines exhibit visual difference in color, whereas such a phenomenon was not observed in white wines.

Download Full-text

Evolution of Phenolic Content, Antioxidant Capacity and Phenolic Profile during Cold Pre-fermentative Maceration and Subsequent Fermentation of Cabernet Sauvignon Red Wine

South African Journal of Enology and Viticulture ◽

10.21548/41-1-3778 ◽

2020 ◽

Vol 41 (1) ◽

Cited By ~ 1

Author(s):

Ó.A. Muñoz-Bernal ◽

A.J. Coria-Oliveros ◽

A.A. Vazquez-Flores ◽

L.A. de la Rosa ◽

J.A. Núñez-Gastélum ◽

...

Keyword(s):

Antioxidant Capacity ◽

Red Wine ◽

Phenolic Content ◽

Cabernet Sauvignon ◽

Phenolic Profile

Download Full-text

Bioactive compounds and antioxidant capacity in fennel seeds influenced by pressurized liquid extraction

Proceedings of The Nutrition Society ◽

10.1017/s0029665120004966 ◽

2020 ◽

Vol 79 (OCE2) ◽

Author(s):

Maja Repajić ◽

Petra Tonković ◽

Valentina Kruk ◽

Zoran Zorić ◽

Ivona Elez Garofulić ◽

...

Keyword(s):

Antioxidant Capacity ◽

Liquid Extraction ◽

Extraction Time ◽

Pressurized Liquid Extraction ◽

Aluminium Chloride ◽

Effect Of Temperature ◽

Extraction Temperature ◽

Foeniculum Vulgare ◽

Cycle Number ◽

Antioxidant Power

AbstractFennel (Foeniculum vulgare Mill.) is a well-known aromatic plant, widely used as spice and remedy herb. It provides many beneficial effects and is used as diuretic and expectorant, as well as for various dyspeptic disorders. Beside essential oils, fennel seeds are abundant with various phenols, which are known as strong antioxidants and thereby contribute to human health. Among different extraction methods for phenols isolation, pressurized liquid extraction (PLE) represents a novel technique with numerous advantages over conventional extraction approaches. Its efficiency manifests through combination of high temperature and pressure, enabling extraction time shortening, as well as decreased solvent consumption, thus being environment-friendly technique. In order to achieve maximum extraction yield, it is of great importance to select optimal PLE conditions, e.g., extraction temperature and time. Additionally, solvent selection also affects on content of targeted compounds, where phenols amount depends on polarity of solvent. Hence, the aim of this study was to examine the effect of temperature (75 and 100 °C), static time (5 and 10 min) and cycle number (1, 2 and 3) on total phenols (TP) and total flavonoids (TF) content, as well as the antioxidant capacity (AC) in fennel seeds using three-step exhaustive PLE. Firstly, grinded dry fennel seeds were subjected to PLE using non-polar solvent (hexane) under the mentioned conditions in order to remove seeds' lipid fraction. Afterwards, defatted samples were extracted with polar solvents by the increasing polarity: aqueous acetone solution (30 %, v/v) followed by aqueous methanol solution (30 %, v/v). Obtained acetone (AE) and methanol (ME) extracts (n = 24) were analyzed for TP (Folin-Ciocalteu method), TF (aluminium chloride colorimetric assay) and AC [ferric reducing antioxidant power (FRAP) method]. Multivariate analysis of variance (MANOVA) and Tukey's HSD test (p ≤ 0.05) were applied for statistical analysis of collected data. Expectedly, AE were described with higher values of analyzed parameters (grand means: TP = 416.18 mg/100 g, TF = 41.87 mg/100 g, AC = 359.57 mg AAE/100 g) in comparison with ME (grand means: TP = 80.25 mg/100 g, TF = 16.41 mg/100 g, AC = 96.13 mg AAE/100 g. Furthermore, all examined influences significantly affected TP, TF and AC in all samples, except temperature on TP in ME. Thus, conditions of 100 °C/10 min/3 cycles showed the greatest yield of tested parameters in AE, while 100 °C/5 min/1 cycle were sufficient for maximum TP and AC levels in ME. Regarding TF in ME, slightly longer extraction time was required to achieve the highest efficiency (100 °C/10 min/1 cycle).

Download Full-text

Total phenolic content, antioxidant capacity and phytochemical profiling of grape and pomegranate wines

RSC Advances ◽

10.1039/c5ra20064d ◽

2015 ◽

Vol 5 (123) ◽

pp. 101683-101692 ◽

Cited By ~ 19

Author(s):

Dimitra Z. Lantzouraki ◽

Vassilia J. Sinanoglou ◽

Thalia Tsiaka ◽

Charalampos Proestos ◽

Panagiotis Zoumpoulakis

Keyword(s):

Antioxidant Capacity ◽

Total Phenolic Content ◽

Red Wine ◽

Phenolic Content ◽

Total Phenolic ◽

Phenolic Profile

The object of this study was to determine the phenolic profile, the total phenolic content and antioxidant capacity of pomegranate wine and compare to multi-varietalVitisspp. red wine using different spectrophotometric and spectrometric techniques.

Download Full-text