scholarly journals Varietal differentiation of white wines on the basis of phenolic compounds profile

2013 ◽  
Vol 31 (No. 2) ◽  
pp. 172-179 ◽  
Author(s):  
L. Lampíř
Keyword(s):  
Phenolic Compounds ◽  
Protocatechuic Acid ◽  
Syringic Acid ◽  
Hplc Method ◽  
Hydroxycinnamic Acids ◽  
Analysis Method ◽  
White Wines ◽  
The Czech Republic ◽  
Grapevine Variety ◽  
Hydroxybenzoic Acids

The authenticity of grapevine varieties is a very important topic in the Czech Republic, where varietal wines is very important for wine drinkers. The wines from 7 grapevine varieties were investigated. Sixteen phenolic compounds belonging among hydroxybenzoic and hydroxycinnamic acids, stilbenes, and flavan-3-ols were analysed by HPLC method. The aim of this study was to find markers of varietal origin of wines among the phenolic compounds studied. The analytical parameters obtained were evaluated for this purpose by CVA (canonical varietal analysis) method. It proved to be successful in detecting the following grapevine variety authenticity markers: hydroxycinnamic acids (i.e. p-coutaric acid and caftaric acid), hydroxybenzoic acids (protocatechuic acid and syringic acid), and flavan-3-ols <br />((&ndash;)-epicatechin and (+)-catechin). &nbsp;

scholarly journals Authentication of Riesling wines from the Czech Republic on the basis of the non-flavonoid phenolic compounds

2013 ◽  
Vol 31 (No. 5) ◽  
pp. 474-482 ◽  
Author(s):  
P. Pavloušek ◽  
M. Kumšta
Keyword(s):  
Czech Republic ◽  
Phenolic Compounds ◽  
Protocatechuic Acid ◽  
Geographical Origin ◽  
Hplc Method ◽  
Canonical Discriminant Analysis ◽  
Multivariate Statistical ◽  
White Wines ◽  
The Czech Republic ◽  
Hydroxybenzoic Acids

Eighteen non-flavonoid phenolic compounds comprising hydroxybenzoic acids, hydroxycinnamates, and stilbenes were analysed in 43 monovarietal wines originated from five wine-growing regions in the Czech Republic. The non-flavonoid phenolic compounds in wine were analysed by a HPLC method. The methods of multivariate statistical analysis were used for the wine discrimination on the basis of the geographical origin. The canonical discriminant analysis (CDA) proved the possibility to discriminate wines according to their provenance on the basis of the following parameters: protocatechuic acid, p-hydroxybenzoic acid, caftaric acid, p-coutaric acid, trans-resveratrol, and cis-resveratrol. On the basis of statistical analyses, 95.4% of the wine samples were correctly classified. The results therefore indicate that the non-flavonoid phenolic compounds can be used to discriminate the geographical origin of white wines.

scholarly journals Influence of locality on content of phenolic compounds in white wines

2013 ◽  
Vol 31 (No. 6) ◽  
pp. 619-626 ◽  
Author(s):  
L. Lampíř ◽  
P. Pavloušek
Keyword(s):  
Czech Republic ◽  
Phenolic Compounds ◽  
Protocatechuic Acid ◽  
Statistical Evaluation ◽  
Hydroxybenzoic Acid ◽  
White Wines ◽  
The Czech Republic ◽  
Caftaric Acid ◽  
Grape Varieties

Phenolic compounds in grapes and wines are significantly influenced by the environment. Phenolic compounds in grapes are therefore a good reflection of terroir. The authentic wines were made from seven white grape varieties and two localities in the Czech Republic. S&aacute;dek is a location on the edge of production wine-growing in the Czech Republic and Pern&aacute; is a typical wine-growing location in the Czech Republic. The profile of phenolic compounds was analysed by HPLC. Based on the statistical evaluation of these results, the following phenolic compounds were found to very well reflect the terroir conditions: protocatechuic acid, p-hydroxybenzoic acid, caftaric acid, cis-piceid, (+)-catechin and (&ndash;)-epicatechin. Since these compounds were not influenced significantly by vintage, they can be good markers of terroir.

scholarly journals Identification and Quantification of Naphthoquinones and Other Phenolic Compounds in Leaves, Petioles, Bark, Roots, and Buds of Juglans regia L., Using HPLC-MS/MS

Horticulturae ◽  
2021 ◽  
Vol 7 (9) ◽  
pp. 326
Author(s):  
Aljaz Medic ◽  
Tilen Zamljen ◽  
Metka Hudina ◽  
Robert Veberic
Keyword(s):  
Phenolic Compounds ◽  
Juglans Regia ◽  
Hydroxycinnamic Acids ◽  
Main Root ◽  
Valuable Source ◽  
Phenolic Group ◽  
Hydroxybenzoic Acids ◽  
Common Walnut ◽  
Agro Residues ◽  
Identification And Quantification

The present study was designed to identify and quantify the major phenolic compounds in different Juglans regia L. (common walnut) tissues (leaves, petioles, bark, roots, buds), to define the compositions and contents of phenolic compounds between these tissues. A total of 91 individual phenolic compounds were identified and quantified, which comprised 8 hydroxycinnamic acids, 28 hydroxybenzoic acids, 11 flavanols, 20 flavonols, 22 napthoquinones, and 2 coumarins. Naphthoquinones were the major phenolic group in leaves, petioles, bark, and buds, as >60% of those identified, while hydroxybenzoic acids were the major phenolic group in side roots, as ~50% of those identified. The highest content of phenolic compounds was in the J. regia main root, followed by side roots and buds, leaves, and 1-year-old bark; the lowest content was in petioles and 2-year-old bark. Leaves, roots, and buds of J. regia represent a valuable source of these agro-residues.

scholarly journals Development of a rapid resolution HPLC method for the separation and determination of 17 phenolic compounds in crude plant extracts

2011 ◽  
Vol 9 (1) ◽  
pp. 133-142 ◽  
Author(s):  
Aleksandra Mišan ◽  
Neda Mimica-Dukić ◽  
Anamarija Mandić ◽  
Marijana Sakač ◽  
Ivan Milovanović ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Hplc Method ◽  
Total Phenolic ◽  
Rapid Separation ◽  
Rapid Resolution ◽  
Peak Areas ◽  
Hydroxybenzoic Acids ◽  
The Individual

AbstractRapid Resolution HPLC/DAD method, on a 1.8 µm, 4.6×50 mm column, was developed to enable a rapid separation of a mixture of 17 compounds, which consisted of hydroxybenzoic acids, hydroxycinnamic acids, flavones, flavonols, flavanone, flavonol-glycoside and antraquinone, in a single run, within 22 minutes. The developed method is precise, accurate and sensitive enough for simultaneous quantitative evaluation of major compounds in crude and hydrolyzed extracts of parsley, buckthorn, mint, caraway and birch. In order to overcome the inability to quantify all the phenolic compounds present in the samples caused by lack of external standards, HPLC approaches for the total phenolic content estimation based on sum of all integrated peak areas were made. These results were compared with the total phenolic content determined by Folin-Cioacalteu method. Although the correlation between the series of data was not significant (pHPLC was not high in the case of parsley, buckthorn and mint extract. Regarding the obtained results, the HPLC approach could serve as an excellent tool for total phenolic content estimation, without the need for complete identification of the individual compounds.

scholarly journals Influence of terroir on the concentration of selected stilbenes in wines of the cv. Riesling in the Czech Republic

2012 ◽  
Vol 39 (No. 1) ◽  
pp. 38-46 ◽  
Author(s):  
M. Kumšta ◽  
P. Pavloušek ◽  
J. Kupsa
Keyword(s):  
Czech Republic ◽  
Phenolic Compounds ◽  
Geographical Origin ◽  
Hplc Method ◽  
The Czech Republic ◽  
The Subject ◽  
The Relationship ◽  
Mean Concentration

The relationship between the terroir and the quality of grapes and/or wines is used in wine authenticity determination based on geographical origin. The phenolic compounds in grapes and wines are probably related to the terroir. The subject of the study was the analysis of 43 wines of the cv. Riesling from six wine-growing sub-regions, 16 different localities and four vintages to determine the content of trans-resveratrol, trans-piceid, cis-resveratrol and cis-piceid. The analyses were performed using an HPLC method. A relationship was observed between trans-resveratrol concentration in wines and wine-growing locality. The concentration of trans-resveratrol ranged from 0.04 to 0.82 mg/l with mean concentration of 0.28 mg/l. The highest concentrations of trans-resveratrol were found in wines from the localities Podmol&iacute; (0.66 mg/l), Hostěradice (0.64 mg/l and 0.82 mg/l), Měln&iacute;k (0.59 mg/l) and Litoměřice (0.57 mg/l). Differences were also found in the relationship between trans-resveratrol and wine-growing sub-regions. Relationships between trans-piceid, cis-resveratrol or cis-piceid concentration and wine terroir were not demonstrated. The results of this study demonstrated the capability to differentiate the wine terroir using the trans-resveratrol concentrations.

scholarly journals A Reference List of Phenolic Compounds (Including Stilbenes) in Grapevine (Vitis vinifera L.) Roots, Woods, Canes, Stems, and Leaves

Antioxidants ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 398 ◽  
Author(s):  
Piebiep Goufo ◽  
Rupesh Kumar Singh ◽  
Isabel Cortez
Keyword(s):  
Phenolic Compounds ◽  
Biological Activities ◽  
Hydroxycinnamic Acids ◽  
Total Phenolic ◽  
Vitis Vinifera L ◽  
Reference List ◽  
Vegetative Organs ◽  
Naturally Occurring ◽  
Hydroxybenzoic Acids ◽  
Stems And Leaves

Due to their biological activities, both in plants and in humans, there is a great interest in finding natural sources of phenolic compounds or ways to artificially manipulate their levels. During the last decade, a significant amount of these compounds has been reported in the vegetative organs of the vine plant. In the roots, woods, canes, stems, and leaves, at least 183 phenolic compounds have been identified, including 78 stilbenes (23 monomers, 30 dimers, 8 trimers, 16 tetramers, and 1 hexamer), 15 hydroxycinnamic acids, 9 hydroxybenzoic acids, 17 flavan-3-ols (of which 9 are proanthocyanidins), 14 anthocyanins, 8 flavanones, 35 flavonols, 2 flavones, and 5 coumarins. There is great variability in the distribution of these chemicals along the vine plant, with leaves and stems/canes having flavonols (83.43% of total phenolic levels) and flavan-3-ols (61.63%) as their main compounds, respectively. In light of the pattern described from the same organs, quercetin-3-O-glucuronide, quercetin-3-O-galactoside, quercetin-3-O-glucoside, and caftaric acid are the main flavonols and hydroxycinnamic acids in the leaves; the most commonly represented flavan-3-ols and flavonols in the stems and canes are catechin, epicatechin, procyanidin B1, and quercetin-3-O-galactoside. The main stilbenes (trans-ε-viniferin, trans-resveratrol, isohopeaphenol/hopeaphenol, vitisin B, and ampelopsins) accumulate primarily in the woods, followed by the roots, the canes, and the stems, whereas the leaves, which are more exposed to environmental stresses, have a low concentration of these compounds. Data provided in this review could be used as (i) a metabolomic tool for screening in targeted and untargeted analyses and (ii) a reference list in studies aimed at finding ways to induce naturally occurring polyphenols on an industrial scale for pant and human disease control.

scholarly journals The contents of total polyphenolic compounds and trans-resveratrol in white Riesling originated in the Czech Republic

2011 ◽  
Vol 22 (No. 6) ◽  
pp. 215-221 ◽  
Author(s):  
k. Faitová ◽  
a. Hejtmánková ◽  
j. Lachman ◽  
V. Pivec ◽  
j. Dudjak
Keyword(s):  
Phenolic Compounds ◽  
Oxidation Process ◽  
Hplc Method ◽  
Polyphenolic Compounds ◽  
Average Content ◽  
Total Polyphenols ◽  
The Czech Republic ◽  
Harvest Year ◽  
Gallic Acid Equivalent ◽  
Growing Region

Wine is a significant source of antioxidants in human nutrition. Every glass of wine contains approximately 200&nbsp;different phenolic compounds, several of which have been noted as antioxidants because they have been shown to slow down the potentially damaging cell oxidation process. In white Riesling from different wine-growing sub-regions, kinds of wine, years of harvest and vintners, the content of total polyphenols (TP) was determined using spectrophotometric method, and that of trans-resveratrol (R) by HPLC method. The TP content was presented as gallic acid equivalent per litre of wine, and the content of R as trans-resveratrol per litre of wine. TP values in the wine-growing region of Bohemia ranged from 223.0 to 532.7 mg/l (average content 330.3 mg/l), in the wine-growing region of Moravia from 175.0 to 465.0 mg/l (average content 271.7 mg/l), while R values in the wine-growing region of Bohemia ranged from &lt; 0.033 to 0.421 mg/l (average content 0.117 mg/l), in the wine-growing region of Moravia from &lt; 0.033 to 0.875 mg/l (average content 0.123 mg/l). The highest average TP content (370.1 mg/l) and R content (0.262 mg/l) were found in the sub-region Roudnick&aacute; (the wine-growing region of Bohemia). The harvest year of 1994 was evaluated as that providing the highest average levels of TP (386.5 mg/l) and R (0.201 mg/l). The kind of wine with the highest average TP was the kind of &ldquo;selected grapes&rdquo; (327.2 mg/l), while the highest average R content was found in the late harvest wine (0.141 mg/l). The R and TP contents were not significantly affected by vintage, wine-growing sub-region or the kind of wine. The statistically significant correlation between TP and R content was not demonstrated (5.73%). &nbsp; &nbsp;

scholarly journals Protective Effect of Honey and Propolis against Gentamicin-Induced Oxidative Stress and Hepatorenal Damages

2021 ◽  
Vol 2021 ◽  
pp. 1-19
Author(s):  
Hassan Laaroussi ◽  
Meryem Bakour ◽  
Driss Ousaaid ◽  
Pedro Ferreira-Santos ◽  
Zlatina Genisheva ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Uric Acid ◽  
Phenolic Compounds ◽  
Protective Effect ◽  
Hydroxycinnamic Acids ◽  
Renal Diseases ◽  
Antioxidant Power ◽  
Propolis Extract ◽  
Hydroxybenzoic Acids ◽  
Promising Source

Bee products are a promising source of phenolic compounds with strong antioxidant activity. The present study was designed to explore the protective effect of honey, propolis, and their combination on gentamicin-induced oxidative stress and hepatorenal dysfunction. This study was conducted on male Wistar rats by intraperitoneal injections of gentamicin (120 mg/kg BW/day, i.p.) or normal saline (1 ml/kg BW/day, i.p.) for 10 consecutive days. Honey (2 g/kg BW), propolis (100 mg/kg BW), or their combination were given daily by gavage to normal and gentamicin groups. Honey and propolis samples were evaluated for their phytochemical composition and antioxidant capacity. The in vitro investigations showed that the evaluated samples especially propolis extract have high antioxidant power associated with the presence of several phenolic compounds such as flavonoids, flavan-3-ols, hydroxybenzoic acids, hydroxycinnamic acids, and stilbenes, while honey contains only hydroxybenzoic acids and hydroxycinnamic acids. It was also shown that simultaneous treatment with honey or propolis extract alone or in association prevented changes caused by gentamicin administration and improved hepatic and renal functions. Changes caused by gentamicin administration, observed by in vivo experiments, include significant elevation of uric acid, urea, creatinine, and hepatic enzyme levels (ALT, AST, and ALP) and kidney biochemical changes (an increase of urea, uric acid, and creatinine and a decrease of albumin and total protein) as well as remarkable changes of renal and liver oxidative stress markers (CAT, GPx, and GSH) and elevation of MDA levels. Overall, it can be concluded that honey and propolis might be useful in the management of liver and renal diseases induced by xenobiotics.

scholarly journals Phenolic compounds in strawberry (Fragaria x ananassa Duch.) microshoots

2020 ◽  
Vol 24 ◽  
pp. 00041
Author(s):  
Olga Kotsupiy ◽  
Evgeniya Karpova ◽  
Elena Ambros
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Ellagic Acid ◽  
Hplc Method ◽  
Fragaria X Ananassa ◽  
Plant Adaptation ◽  
Hydroxybenzoic Acids ◽  
High Level

The HPLC method was used to study the composition and contents of phenolic compounds in the microshoots of Fragaria × ananassa Duch. plantlets during the multiplication and in vitro rooting stages in comparison with field-grown plants. Phenolic compounds of the microshoots are predominantly represented by ellagic acid and its derivatives, as well as hydroxycinnamic and hydroxybenzoic acids, in contrast to the leaves of field-grown plants with a high level of flavonoids. The increased contents of individual hydroxybenzoic and hydroxycinnamic acids in the microshoots compared with the leaves of field-grown strawberry plants indicates a possible role of phenolic acids in plant adaptation under in vitro conditions.

scholarly journals Effect of Pre-fermentation Maceration on the Content of Antioxidant Compounds in Grapevine Juice

2017 ◽  
Vol 45 (1) ◽  
pp. 105-111 ◽  
Author(s):  
Mojmir BARON ◽  
Michal KUMSTA ◽  
Bozena PRUSOVA ◽  
Lenka TOMASKOVA ◽  
Jiri SOCHOR
Keyword(s):  
Phenolic Compounds ◽  
Red Wine ◽  
White Wine ◽  
Hydroxycinnamic Acids ◽  
Antioxidant Compounds ◽  
Main Role ◽  
Lower Content ◽  
White Wines ◽  
Anti Oxidant

Lower antioxidant capacity of white wines is caused by a lower content of phenolic compounds. In red wine, a higher content of phenolic compounds is the result of maceration. This study deals with effects of pre-fermentation maceration on contents of some selected compounds (above all antioxidants) in juices made of grapes of white varieties 'Welschriesling', 'Green Veltliner' and 'Neuburger'. The grapevine mush was macerated for 0; 2; 4; 8; 12; 24 and 48 hours. The spectrophotometry methods was used to estimate juice antioxidant activity and content of flavanols, anthocyans, catechins, hydroxycinnamic acids and flavonols. Contents of total titratable acids and pH were estimated as well. Results of this study show increasing tendency of all parameters with length of maceration. The highest content of antioxidants were found out in the variety 'Welschriesling'. Important are increasing values of hydroxycinnamic acids. However, the main role of the phenolics acids is to contribute to the anti-oxidant capacity, the tartaric esters of hydroxycinnamic acids (particularly caftaric acid) are centrally involved in oxidation and browning reactions in white wine. Their levels increased during the whole period of maceration. In 'Welschriesling', their content increased by 74 mg·L-1. Decreasing tendency show results of titratable acids. Their contents decreased within the first 12 hours of maceration and thereafter they do not change. Longer must maceration could contribute to a decrease in contents of total titratable acids and, thus, to a better harmony of produced wine.

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