scholarly journals Polyphenolic Characterization of Merlot, Tannat and Syrah Skin Extracts at Different Degrees of Maturity and Anti-Inflammatory Potential in RAW 264.7 Cells

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 541
Author(s):  
Nawel Benbouguerra ◽  
Josep Valls-Fonayet ◽  
Stephanie Krisa ◽  
François Garcia ◽  
Cédric Saucier ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Ultra Performance Liquid Chromatography ◽  
Raw 264.7 Cells ◽  
Triple Quadrupole Mass Spectrometer ◽  
Polyphenolic Composition ◽  
Anti Inflammatory ◽  
Red Grape ◽  
Species Production ◽  
Grape Varieties

(1) Background: Both sensory quality and healthy attributes of Vitis vinifera grapes used for winemaking are closely related with the polyphenolic composition of their skins. (2) Methods: In this study, the polyphenolic characterization (flavan-3-ols, procyanidins, flavonols, stilbenes, anthocyanins) was investigated by ultra performance liquid chromatography coupled to a triple quadrupole mass spectrometer (UPLC-QqQ-MS). Skins from Vitis vinifera Merlot, Tannat, and Syrah red grape varieties cultivated in the south of France at different stages of ripening in 2018 were used. The anti-inflammatory and the antioxidant potential of the extracts were evaluated by the measure of nitric oxide (NO) and the intracellular reactive oxygen species production (ROS) in lipopolysaccharide (LPS)-stimulated macrophages. (3) Results: 41 polyphenols were quantified in all samples. Generally, the flavan-3-ol and procyanidin content decreased during ripening whereas the anthocyanins and stilbenes increased. In addition, as a novelty of this work, a wide identification and characterization of monomeric and oligomeric stilbenes was assessed by using authentic standards isolated in our laboratory, some of them (parthenocissin A and miyabenol C) reported for the first time in Merlot, Tannat and Syrah cultivars. The before-veraison skin extracts of all studied varieties, exhibited higher NO and ROS productions inhibition (>50%) proving both antioxidant and anti-inflammatory properties.

Polyphenolic composition of Spanish red wines made from Spanish Vitis vinifera L. red grape varieties in danger of extinction

2013 ◽  
Vol 236 (4) ◽  
pp. 647-658 ◽  
Author(s):  
M. A. Gómez Gallego ◽  
E. Sánchez-Palomo ◽  
I. Hermosín-Gutiérrez ◽  
M. A. González Viñas
Keyword(s):  
Vitis Vinifera ◽  
Vitis Vinifera L ◽  
Red Wines ◽  
Polyphenolic Composition ◽  
Red Grape ◽  
Grape Varieties

Characterization of grape seed oil from different grape varieties (Vitis vinifera)

2009 ◽  
Vol 111 (2) ◽  
pp. 188-193 ◽  
Author(s):  
Jose Emilio Pardo ◽  
Enrique Fernández ◽  
Manuela Rubio ◽  
Andrés Alvarruiz ◽  
Gonzalo Luis Alonso
Keyword(s):  
Vitis Vinifera ◽  
Seed Oil ◽  
Grape Seed ◽  
Grape Seed Oil ◽  
Grape Varieties

Anthocyanins profile, total phenolics and antioxidant activity of two Romanian red grape varieties: Feteascǎ neagrǎ and Bǎbeascǎ neagrǎ (Vitis vinifera)

2015 ◽  
Vol 69 (12) ◽  
Author(s):  
Oana Emilia Constantin ◽  
Mihaela Skrt ◽  
Natasa Poklar Ulrih ◽  
Gabriela Râpeanu
Keyword(s):  
Antioxidant Activity ◽  
Vitis Vinifera ◽  
High Performance ◽  
Total Phenolics ◽  
High Performance Liquid Chromatographic ◽  
Phenolic Composition ◽  
Total Anthocyanins ◽  
Red Grape ◽  
Grape Varieties ◽  
Liquid Chromatographic

AbstractThe phenolic composition of Fetească neagră and Băbească neagră grapes from Dealul Bujorului vineyard (south-east Romania) was studied using the spectrophotometric and high-performance liquid chromatographic (HPLC) methods. The results revealed significant differences between these cultivars. Total anthocyanins ranged from 0.22-5.98 mg g

scholarly journals Metabolomic Profiling, Antioxidant and Anti-inflammatory Activities of Hypericum Species Growing in South Korea

2017 ◽  
Vol 12 (7) ◽  
pp. 1934578X1701200 ◽  
Author(s):  
Heung Joo Yuk ◽  
Kyeong Yeol Oh ◽  
Doo-Young Kim ◽  
Hyuk-Hwan Song ◽  
Jun Young Kim ◽  
...  
Keyword(s):  
Biological Activities ◽  
Chemical Constituents ◽  
Folk Medicine ◽  
Principal Component ◽  
Ultra Performance Liquid Chromatography ◽  
Raw 264.7 Cells ◽  
Bioactive Metabolites ◽  
Flight Mass Spectrometry ◽  
Anti Inflammatory ◽  
Hypericum Species

Although Hypericum species are best known as plants that produce hypericin and are used in folk medicine, their other chemical constituents are poorly understood. Polyphenolic secondary metabolites from whole plants of representative Korean Hypericum species ( H. laxum Koidz., H. erectum Thunb., and H. ascyron L.) were analyzed using a ultra performance liquid chromatography-quadrupole time-of-flight/mass spectrometry (UPLC-Q-TOF/MS)-based approach combined with unsupervised principal component analysis (PCA) multivariate analysis. On the loading scatter plot, significant changes in metabolites were found between species, and three flavonol glycosides (8: quercetin-3- O-galactoside, 12: kaempferol-3- O-glucoside, and 13: quercetin-3- O-rhamnoside) were evaluated as key markers among 17 isolated metabolites. The extracts of H. laxum Koidz. exhibited significant quenching effects on DPPH and ABTS radicals, with IC50 values of 10–20 μg/mL, and were slightly higher in total phenol (TP) and total flavonoid (TF) contents than other species. Additionally, anti-inflammatory activity was observed by reduced nitric oxide (NO) and interleukin-6 (IL-6) production from lipopolysaccharide (LPS)-stimulated macrophages (RAW 264.7 cells). This is the first study to report the presence of bioactive metabolites and their correlating biological activities in H. laxum Koidz.

Anthocyanin profile of Spanish Vitis vinifera L. red grape varieties in danger of extinction

2007 ◽  
Vol 13 (3) ◽  
pp. 150-156 ◽  
Author(s):  
S. GÓMEZ-ALONSO ◽  
M. FERNÁNDEZ-GONZÁLEZ ◽  
A. MENA ◽  
J. MARTÍNEZ ◽  
E. GARCÍA-ROMERO
Keyword(s):  
Vitis Vinifera ◽  
Vitis Vinifera L ◽  
Anthocyanin Profile ◽  
Red Grape ◽  
Grape Varieties

scholarly journals Determination of major anthocyanin pigments and flavonols in red grape skin of some table grape varieties (Vitis vinifera sp.) by high-performance liquid chromatography–photodiode array detection (HPLC-DAD)

OENO One ◽  
2016 ◽  
Vol 50 (3) ◽  
Author(s):  
Farida Benmeziane ◽  
Yves Cadot ◽  
Rachid Djamai ◽  
Lynda Djermoun
Keyword(s):  
Vitis Vinifera ◽  
High Performance ◽  
Natural Antioxidants ◽  
Reversed Phase ◽  
Table Grape ◽  
Photodiode Array Detection ◽  
Grape Skin ◽  
Total Anthocyanins ◽  
Red Grape ◽  
Grape Varieties

<p style="text-align: justify;"><strong>Aim</strong>: The aim of this study was the investigation of the anthocyanin and flavonol content in grape skin extracts. Five prevalent anthocyanin-types and four flavonol-types were determined in the skin of three red table grape varieties widely cultivated in El-Tarf (Algeria).</p><p style="text-align: justify;"><strong>Methods and results</strong>: The identification of the compounds was performed by HPLC-DAD based on C-18 reversed phase column separation. Results from HPLC analysis showed that malvidin and petunidin-3-<em>O</em>-glucoside were the major anthocyanin glucoside, whereas quercetin-3-<em>O</em>-glucoside was the major flavonol among the four identified.</p><p style="text-align: justify;"><strong>Conclusion</strong>: The content of anthocyanins and flavonols in the grape skin of three grapevine (<em>Vitis vinifera</em>) varieties exhibits notable differences among the cultivars studied, confirming their importance in the varietal characterization. The highest concentrations of total anthocyanins and flavonols corresponded to the Gros noir variety. The results of the present study also indicate that the grape skin extracts of these Algerian cultivars can be used as easily accessible source of natural antioxidants.  </p><strong>Significance and impact of the study</strong>: To the best of our knowledge, this is the first report on the identification of different anthocyanins and flavonols in berry skin from some red grape varieties largely cultivated in this region of Algeria.

Phenolic characterization of minor red grape varieties grown in Castilla-La Mancha region in different vinification stages

2014 ◽  
Vol 240 (3) ◽  
pp. 595-607 ◽  
Author(s):  
María Jesús Cejudo-Bastante ◽  
Almudena Vicario ◽  
Dominico A. Guillén ◽  
Isidro Hermosín-Gutiérrez ◽  
María Soledad Pérez-Coello
Keyword(s):  
La Mancha ◽  
Red Grape ◽  
Grape Varieties

scholarly journals Multi-Sensor Characterization of Sparkling Wines Based on Data Fusion

Chemosensors ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 200
Author(s):  
Anais Izquierdo-Llopart ◽  
Javier Saurina
Keyword(s):  
Data Fusion ◽  
Organic Acids ◽  
Principal Component ◽  
Hierarchical Cluster ◽  
Sensor Data ◽  
Data Set ◽  
Total Antioxidant ◽  
Red Grape ◽  
Grape Varieties

This paper is focused on the assessment of a multi-sensor approach to improve the overall characterization of sparkling wines (cava wines). Multi-sensor, low-level data fusion can provide more comprehensive and more accurate vision of results compared with the study of simpler data sets from individual techniques. Data from different instrumental platforms were combined in an enriched matrix, integrating information from spectroscopic (UV/Vis and FTIR), chromatographic, and other techniques. Sparkling wines belonging to different classes, which differed in the grape varieties, coupages, and wine-making processes, were analyzed to determine organic acids (e.g., tartaric, lactic, malic, and acetic acids), pH, total acidity, polyphenols, total antioxidant capacity, ethanol, or reducing sugars. The resulting compositional values were treated chemometrically for a more efficient recovery of the underlaying information. In this regard, exploratory methods such as principal component analysis showed that phenolic compounds were dependent on varietal and blending issues while organic acids were more affected by fermentation features. The analysis of the multi-sensor data set provided a more comprehensive description of cavas according to grape classes, blends, and vinification processes. Hierarchical Cluster Analysis (HCA) allowed specific groups of samples to be distinguished, featuring malolactic fermentation and the chardonnay and red grape classes. Partial Least Squares-Discriminant Analysis (PLS-DA) also classified samples according to the type of grape varieties and fermentations. Bar charts and complementary statistic test were performed to better define the differences among the studied samples based on the most significant markers of each cava wine type. As a conclusion, catechin, gallic, gentisic, caftaric, caffeic, malic, and lactic acids were the most remarkable descriptors that contributed to their discrimination based on varietal, blending, and oenological factors.

scholarly journals Disease Resistant Bouquet Vine Varieties: Assessment of the Phenolic, Aromatic, and Sensory Potential of Their Wines

Biomolecules ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 793 ◽  
Author(s):  
M. Reyes González-Centeno ◽  
Kleopatra Chira ◽  
Clément Miramont ◽  
Jean-Louis Escudier ◽  
Alain Samson ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Ethyl Esters ◽  
Wine Industry ◽  
Total Phenolic ◽  
Volatile Components ◽  
Straight Chain ◽  
Powdery Mildews ◽  
Anthocyanin Profile ◽  
Red Grape ◽  
Grape Varieties

The search for grape varieties resistant to diseases and to climatic changes notably concerns the wine industry. Nine monovarietal wines from new red grape varieties resistant to cryptogamic diseases (downy and powdery mildews) were evaluated in terms of their total phenolic, anthocyanin and proanthocyanidin contents, anthocyanin profile, volatile composition, and sensory attributes. Thus, the question remains, will these hybrid grapes (≥97.5% of Vitis vinifera genome) lead to wines with organoleptic properties similar to those of Vitis vinifera wines that consumers are used to? Total phenolic (1547–3418 mg GA/L), anthocyanin (186–561 mg malvidin/L), and proanthocyanidin (1.4–4.5 g tannins/L) contents were in broad agreement with those previously described in the literature for monovarietal wines produced with well-known red grape varieties (Cabernet Sauvignon, Merlot, Syrah). With regard to fruity aroma, ethyl esters of straight-chain fatty acids (530–929 μg/L) stood out clearly as the major volatile components for all hybrid wines considered. Sensory analysis revealed significant differences (p < 0.05) for visual aspect, aroma, flavor, global balance, astringency, and body. Overall, these new hybrid grape varieties are not only resistant to cryptogamic diseases, but also present enough potential to become quality wines, since their phenolic and volatile attributes are close to those of common red monovarietal wines.

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