Effect of Addition of Commercial Grape Seed Tannins on Phenolic Composition, Chromatic Characteristics, and Antioxidant Activity of Red Wine

Aim: This study was designed to investigate the phytochemical profile and the cytotoxic activities of the eco-friendly extracts of olive leaves from Chemlali cultivar. Materials and Methods: The Phenolic composition of olive leaves extracts, the antioxidant activity and the cytotoxic effects against MCF-7 and HepG2 cells were determined. Results: Olive leaves extracts showed relevant total polyphenols contents. Oleuropein was the major detected phenolic compound reaching a concentration of 16.9 mg/ml. The antioxidant potential of the studied extracts varied from 23.7 to 46.5mM Trolox equivalents as revealed by DPPH and ABTS assays. Cytotoxicity experiments showed similar trends for both HepG2 and MCF-7 cells with the infusion extract being the most active. Conclusion: This study denotes that olive leaves may have great potential as endless bioresource of valuable bioactive compounds which may have a wide application.

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Phenolic Composition and Antioxidant Activity of Plants Belonging to the Cephalaria (Caprifoliaceae) Genus

Plants ◽

10.3390/plants10050952 ◽

2021 ◽

Vol 10 (5) ◽

pp. 952

Author(s):

Małgorzata Chrząszcz ◽

Barbara Krzemińska ◽

Rafał Celiński ◽

Katarzyna Szewczyk

Keyword(s):

Antioxidant Activity ◽

Lung Diseases ◽

Antioxidative Activity ◽

Biological Activities ◽

Natural Antioxidants ◽

Antioxidant Effect ◽

In Vivo Studies ◽

Phenolic Composition

The genus Cephalaria, belonging to the Caprifoliaceae family, is a rich source of interesting secondary metabolites, including mainly saponins which display a variety of biological activities, such as immunomodulatory, antimicrobial and hemolytic effects. Besides these compounds, flavonoids and phenolic acids were identified in Cephalaria species. Cephalaria is employed in traditional medicine e.g., to cure cardiac and lung diseases, rheumatism, and regulate menstruation. In this review we focus on the phenolic compound composition and antioxidative activity of Cephalaria species. The antioxidant effect can be explained by flavonoids present in all parts of these plants. However, future efforts should concentrate more on in vitro and in vivo studies and also on clinical trials in order to confirm the possibility of using these plants as natural antioxidants for the pharmacology, food or cosmetic industries.

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Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition

Molecules ◽

10.3390/molecules26040815 ◽

2021 ◽

Vol 26 (4) ◽

pp. 815

Author(s):

Francesca Coppola ◽

Luigi Picariello ◽

Martino Forino ◽

Luigi Moio ◽

Angelita Gambuti

Keyword(s):

Red Wine ◽

Phenolic Composition ◽

Red Wines ◽

Initial Composition ◽

Accelerated Oxidation ◽

Before And After ◽

Saturation Method ◽

Lower Variability ◽

Wine Oxidation ◽

Wine Color

Background: Three accelerated oxidation tests were proposed to simulate red wine oxidation thus providing information useful to correctly manage moderate oxygen exposure of wine during aging in regard to phenolic composition and wine color. Since the results of the tests have never been compared on wines with different initial composition, the aim of this study was to find a suitable method to simulate oxidation of any still red wine. Methods: Aglianico, Barbera, Gaglioppo, Magliocco, and Nerello wines were treated with (1) three cycles of air saturation, (2) the addition of hydrogen peroxide, and (3) the addition of acetaldehyde. Changes in chromatic characteristics and phenolic composition were determined by spectrophotometric and HPLC methods. Results: Important differences in the behavior of the different wines were detected: the highest formation of polymeric pigments was observed in Barbera and Aglianico wines. In contrast, Gaglioppo and Magliocco wines showed a lower variability before and after the oxidation probably due to the lower anthocyanin/tannin ratio. Among the accelerated oxidation tests applied, no significant differences in color parameters and phenolic composition were detected in samples treated with the addition of H2O2 and the air saturation method. Conclusion: The study demonstrated that H2O2 addition is a successful tool to predict the evolution of different phenolic compounds during the air saturation treatment of wines.

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Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products

Foods ◽

10.3390/foods10071499 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1499

Author(s):

Giovanna Fia ◽

Ginevra Bucalossi ◽

Bruno Zanoni

Keyword(s):

Antioxidant Activity ◽

Red Wine ◽

Waste Product ◽

Natural Antioxidants ◽

White Wine ◽

Small Scale ◽

Protective Effects ◽

White Wines ◽

Accelerated Oxidation ◽

Wine Colour

Unripe grapes (UGs) are a waste product of vine cultivation rich in natural antioxidants. These antioxidants could be used in winemaking as alternatives to SO2. Three extracts were obtained by maceration from Viognier, Merlot and Sangiovese UGs. The composition and antioxidant activity of the UG extracts were studied in model solutions at different pH levels. The capacity of the UG extracts to protect wine colour was evaluated in accelerated oxidation tests and small-scale trials on both red and white wines during ageing in comparison with sulphur dioxide, ascorbic acid and commercial tannins. The Viognier and Merlot extracts were rich in phenolic acids while the Sangiovese extract was rich in flavonoids. The antioxidant activity of the extracts and commercial tannins was influenced by the pH. In the oxidation tests, the extracts and commercial products showed different wine colour protection capacities in function of the type of wine. During ageing, the white wine with the added Viognier UG extract showed the lowest level of colour oxidation. The colour of the red wine with the UG extract evolved similarly to wine with SO2 and commercial tannins. The obtained results indicated that natural and healthy UG extracts could be an interesting substitute for SO2 during wine ageing.

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Characterization of phenolic compounds and antioxidant properties of Glycyrrhiza glabra L. rhizomes and roots

RSC Advances ◽

10.1039/c5ra03963k ◽

2015 ◽

Vol 5 (34) ◽

pp. 26991-26997 ◽

Cited By ~ 40

Author(s):

Natália Martins ◽

Lillian Barros ◽

Montserrat Dueñas ◽

Celestino Santos-Buelga ◽

Isabel C. F. R. Ferreira

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Antioxidant Properties ◽

Glycyrrhiza Glabra ◽

Phenolic Composition ◽

Glycyrrhiza Glabra L

The present work aims to characterize and quantify the phenolic composition and to evaluate the antioxidant activity of Glycyrrhiza glabra L. (commonly known as licorice) rhizomes and roots.

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