scholarly journals Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Phenolic Compounds and Antioxidant Activity

Membranes ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 322
Author(s):  
Ivana Ivić ◽  
Mirela Kopjar ◽  
Dubravko Pichler ◽  
Ivana Buljeta ◽  
Anita Pichler
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Chemical Properties ◽  
Processing Parameters ◽  
Operating Conditions ◽  
Total Phenolic ◽  
Cabernet Sauvignon ◽  
Temperature Regimes ◽  
Colour Parameters ◽  
Membrane Type

The aim of this study was to investigate the influence of different operating conditions (four pressures: 2.5, 3.5, 4.5 and 5.5 MPa; two temperature regimes: with and without cooling) and wine type on phenolic compounds retention during the nanofiltration process of two Cabernet Sauvignon red wines (conventionally and ecologically produced). The nanofiltration process was conducted on Alfa Laval LabUnit M20 with plate module and six NF M20 membranes. In initial wines and obtained retentates, total polyphenol and flavonoid contents, monomeric anthocyanins content, antioxidant activity, individual phenolic compounds and CIELab colour parameters were determined. A loss of total phenolic compounds and decrease in antioxidant activity was observed in all retentates comparing to initial wine. However, retentate cooling and higher pressure increased their retention. Besides processing parameters, individual phenolic compound retention depended on several factors, such as the wine type, chemical properties of compounds and membrane type, and their combinations. Different chemical composition of initial conventional and ecological wine influenced the retention of individual compounds.

scholarly journals Influence of Reverse Osmosis Process in Different Operating Conditions on Phenolic Profile and Antioxidant Activity of Conventional and Ecological Cabernet Sauvignon Red Wine

Membranes ◽  
2022 ◽  
Vol 12 (1) ◽  
pp. 76
Author(s):  
Ivana Ivić ◽  
Mirela Kopjar ◽  
Ivana Buljeta ◽  
Dubravko Pichler ◽  
Josip Mesić ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Reverse Osmosis ◽  
Red Wine ◽  
Chemical Properties ◽  
Processing Parameters ◽  
Negative Influence ◽  
Operating Conditions ◽  
Cabernet Sauvignon ◽  
Phenolic Profile ◽  
Wine Polyphenols

Red wine polyphenols are responsible for its colour, astringency, and bitterness. They are known as strong antioxidants that protect the human body from the harmful effects of free radicals and prevent various diseases. Wine phenolics are influenced by viticulture methods and vinification techniques, and therefore, conventionally and ecologically produced wines of the same variety do not have the same phenolic profile. Ecological viticulture avoids the use of chemical adjuvants in vineyards in order to minimise their negative influence on the environment, wine, and human health. The phenolic profile and antioxidant activity of wine can also be influenced by additional treatments, such as concentration by reverse osmosis. The aim of this study was to investigate the influence of four different pressures (2.5, 3.5, 4.5, and 5.5 MPa) and two temperature regimes (with and without cooling) on the phenolic profile and antioxidant activity of conventional and ecological Cabernet Sauvignon red wine during concentration by reverse osmosis. The results showed that retention of individual phenolic compounds depended on the applied processing parameters, chemical composition of the initial wine, and chemical properties of a compound. Higher pressure and retentate cooling favoured the retention of total polyphenols, flavonoids, and monomeric anthocyanins, compared to the opposite conditions. The same trend was observed for antioxidant activity.

scholarly journals Aroma Profile and Chemical Composition of Reverse Osmosis and Nanofiltration Concentrates of Red Wine Cabernet Sauvignon

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 874
Author(s):  
Ivana Ivić ◽  
Mirela Kopjar ◽  
Vladimir Jukić ◽  
Martina Bošnjak ◽  
Matea Maglica ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Reverse Osmosis ◽  
Red Wine ◽  
Processing Parameters ◽  
Aroma Compounds ◽  
Operating Conditions ◽  
Structure Stability ◽  
Cabernet Sauvignon ◽  
Wine Aroma ◽  
Temperature Regimes

Wine aroma represents one of the main properties that determines the consumer acceptance of the wine. It is different for each wine variety and depends on a large number of various chemical compounds. The aim of this study was to prepare red wine concentrates with enriched aroma compounds and chemical composition. For that purpose, Cabernet Sauvignon red wine variety was concentrated by reverse osmosis (RO) and nanofiltration (NF) processes under different operating conditions. Different pressures (2.5, 3.5, 4.5 and 5.5 MPa) and temperature regimes (with and without cooling) were applied on Alfa Laval LabUnit M20 equipped with six composite polyamide RO98pHt M20 or NF M20 membranes. Higher pressure increased the retention of sugars, SO2, total and volatile acids and ethanol, but the temperature increment had opposite effect. Both membranes were permeable for water, ethanol, acetic acid, 4-ethylphenol and 4-ethylguaiacol and their concentration decreased after wine filtration. RO98pHt membranes retained higher concentrations of total aroma compounds than NF membranes, but both processes, reverse osmosis and nanofiltration, resulted in retentates with different aroma profiles comparing to the initial wine. The retention of individual compounds depended on several factors (chemical structure, stability, polarity, applied processing parameters, etc.).

scholarly journals Influence of Processing Parameters on Phenolic Compounds and Color of Cabernet Sauvignon Red Wine Concentrates Obtained by Reverse Osmosis and Nanofiltration

Processes ◽  
2021 ◽  
Vol 9 (1) ◽  
pp. 89
Author(s):  
Ivana Ivić ◽  
Mirela Kopjar ◽  
Lidija Jakobek ◽  
Vladimir Jukić ◽  
Suzana Korbar ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Reverse Osmosis ◽  
Membrane Fouling ◽  
Red Wine ◽  
Color Change ◽  
Applied Pressure ◽  
Operating Conditions ◽  
Membrane Properties ◽  
Cabernet Sauvignon

In this study, Cabernet Sauvignon red wine was subjected to reverse osmosis and nanofiltration processes at four different pressures (25, 35, 45, and 55 bar) and two temperature regimes (with and without cooling). The aim was to obtain concentrates with a higher content of phenolic compounds and antioxidant activity and to determine the influence of two membrane types (Alfa Laval RO98pHt M20 for reverse osmosis and NF M20 for nanofiltration) and different operating conditions on phenolics retention. Total polyphenol, flavonoid, monomeric anthocyanin contents, and antioxidant activity were determined spectrophotometrically. Flavan-3-ols and phenolic acids were analyzed on a high-performance liquid chromatography system and sample colour was measured by chromometer. The results showed that the increase in applied pressure and decrease in retentate temperature were favorable for higher phenolics retention. Retention of individual compounds depended on their chemical structure, membrane properties, membrane fouling, and operating conditions. Both types of membranes proved to be suitable for Cabernet Sauvignon red wine concentration. In all retentates, phenolic compounds content was higher than in the initial wine, but no visible color change (ΔE* < 1) was observed. The highest concentrations of phenolic compounds were detected in retentates obtained at 45 and 55 bar, especially with cooling.

scholarly journals Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Volatile Compounds and Chemical Composition

Membranes ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 320
Author(s):  
Ivana Ivić ◽  
Mirela Kopjar ◽  
Jasmina Obhođaš ◽  
Andrija Vinković ◽  
Dubravko Pichler ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Volatile Compounds ◽  
Red Wine ◽  
Chemical Properties ◽  
Processing Parameters ◽  
Cabernet Sauvignon ◽  
Individual Compound ◽  
Permeate Flux ◽  
Temperature Regimes ◽  
The Impact

Ecological viticulture represent an upward trend in many countries. Unlike conventional viticulture, it avoids the use of chemical fertilizers and other additives, minimizing the impact of chemicals on the environment and human health. The aim of this study was to investigate the influence of nanofiltration (NF) process on volatiles and chemical composition of conventional and ecological Cabernet Sauvignon red wine. The NF process was conducted on laboratory Alfa Laval LabUnit M20 (De Danske Sukkerfabrikker, Nakskov, Denmark) equipped with six NF M20 membranes in a plate module, at two temperature regimes, with and without cooling and four pressures (2.5, 3.5, 4.5 and 5.5 MPa). Different processing parameters significantly influenced the permeate flux which increased when higher pressure was applied. In initial wines and obtained retentates, volatile compounds, chemical composition and elements concentration were determined. The results showed that the higher pressure and retentate cooling was more favourable for total volatiles retention than lower pressure and higher temperature. Individual compound retention depended on its chemical properties, applied processing parameters and wine composition. Nanofiltration process resulted in lower concentrations of ethanol, acetic acid (>50%), 4-ethylphenol and 4-ethylguaiacol (>90%). Different composition of initial feed (conventional and ecological wine) had an important impact on retention of elements.

Synbiotic Functional Malt Beverage Supplemented with Inulin and Probiotic Strains

2020 ◽  
Vol 16 (7) ◽  
pp. 1098-1105
Author(s):  
Nayereh Zakipour ◽  
Leila R. Nasiraie ◽  
Amir M. Mortazavian ◽  
Nasim Khorshidian ◽  
Sara Sohrabvandi
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Lactobacillus Casei ◽  
Phenolic Content ◽  
Ethanol Concentration ◽  
Antioxidant Properties ◽  
Chemical Properties ◽  
Total Phenolic ◽  
Probiotic Strains ◽  
Hydrolysis Of

Background: Cereal-based beverages can provide essential nutrients and phytochemicals as well as being suitable carriers for probiotics. Prebiotic ingredients present in grains or incorporated into beverages can improve the growth of probiotics leading to the emergence of functional synbiotic beverages. Objective: This study aimed to produce a malt-based synbiotic beverage containing inulin as a prebiotic and three strains of probiotics and evaluate its physiochemical and antioxidant properties during storage. Methods: A synbiotic malt beverage containing 2.25% inulin and 2.25% sucrose with three probiotic strains including Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum was produced and its chemical properties, antioxidant activity, total phenolic compounds and viability of probiotics were determined during 28 days of storage. Results: The results showed that although the viability of probiotic bacteria in synbiotic malt beverage was decreased during refrigerated storage, it remained above 107 cfu/mL. The lowest and the highest viability was observed in the case of L. acidophilus and L. plantarum, respectively after 28 days of storage. pH, brix and total sugar decreased due to probiotic growth and activity. Ethanol concentration increased, but was lower than 0.1% in all samples and thus the final product can be considered as non-alcoholic. Moreover, the content of phenolic compounds was increased in samples with probiotics due to the hydrolysis of glycosylic phenolic compounds and the generation of free phenolic compounds. The samples containing L. casei presented the highest total phenolic content followed by L. acidophilus and L. plantarum, respectively. Malt beverages containing L. casei showed the highest antioxidant activity followed by samples with L. acidophilus and L. plantarum. Conclusion: It can be concluded that proper probiotic strains besides inulin as a prebiotic can be used for the development of a functional synbiotic malt beverage with high phenolic content and antioxidant activity.

Stability of phenolic compounds, antioxidant activity and colour parameters of a coloured extract obtained from coloured-flesh potatoes

LWT ◽  
2021 ◽  
Vol 136 ◽  
pp. 110370
Author(s):  
Stefano Ercoli ◽  
Jennifer Cartes ◽  
Pablo Cornejo ◽  
Gonzalo Tereucán ◽  
Peter Winterhalter ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Colour Parameters

scholarly journals Relationships Between the Content of Phenolic Compounds and the Antioxidant Activity of Polish Honey Varieties as a Tool for Botanical Discrimination

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1810
Author(s):  
Monika Kędzierska-Matysek ◽  
Małgorzata Stryjecka ◽  
Anna Teter ◽  
Piotr Skałecki ◽  
Piotr Domaradzki ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Caffeic Acid ◽  
Principal Component ◽  
Total Content ◽  
Component Analysis ◽  
Total Phenolic ◽  
Hydroxybenzoic Acid ◽  
Coumaric Acid

The study compared the content of eight phenolic acids and four flavonoids and the antioxidant activity of six Polish varietal honeys. An attempt was also made to determine the correlations between the antioxidant parameters of the honeys and their polyphenol profile using principal component analysis. Total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (ABTS) and reduction capacity (FRAP) were determined spectrophotometrically, and the phenolic compounds were determined using high-performance liquid chromatography (HPLC). The buckwheat honeys showed the strongest antioxidant activity, most likely because they had the highest concentrations of total phenols, total flavonoids, p-hydroxybenzoic acid, caffeic acid, p-coumaric acid, vanillic acid and chrysin. The principal component analysis (PCA) of the data showed significant relationships between the botanic origin of the honey, the total content of phenolic compounds and flavonoids and the antioxidant activity of the six Polish varietal honeys. The strongest, significant correlations were shown for parameters of antioxidant activity and TPC, TFC, p-hydroxybenzoic acid, caffeic acid and p-coumaric acid. Analysis of four principal components (explaining 86.9% of the total variance), as a classification tool, confirmed the distinctiveness of the Polish honeys in terms of their antioxidant activity and content of phenolic compounds.

Vegetative propagation, chemical composition and antioxidant activity of yerba mate genotypes

2021 ◽  
pp. 1-10
Author(s):  
Leandro Marcolino Vieira ◽  
Renata de Almeida Maggioni ◽  
Jéssica de Cássia Tomasi ◽  
Erik Nunes Gomes ◽  
Ivar Wendling ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vegetative Propagation ◽  
Adventitious Rooting ◽  
Ilex Paraguariensis ◽  
Total Phenolic ◽  
Yerba Mate ◽  
Total Phenolic Compounds ◽  
Leaf Retention ◽  
Correlated Components

Abstract Ilex paraguariensis, commonly known as yerba mate, is a tree species native to South America. Its commercial value is due to the manufacturing of teas, with potential also in the pharmacological and cosmetic industries. Vegetative propagation of yerba mate is considered an innovation to the traditional production systems based on sexual propagation. The present study aimed to evaluate the rhizogenic potential and chemical attributes of mini-cuttings from 15 yerba mate genotypes, as well as to verify the correlation between phytochemical and rooting-related variables. Mini-cuttings were collected from a pre-existing mini-clonal hedge and the experimental design was completely randomized, with 15 treatments (genotypes), four replications and 10 mini-cuttings per plot. After 120 days, mini-cuttings were assessed regarding rooting, mortality, callogenesis and leaf retention percentages, percentage of mini-cuttings with both calluses and roots, number of roots and average root length. At the time of collection, subsamples from each plot were used for phytochemical analyses including total phenolic compounds, protein, caffeine and theobromine contents and antioxidant activity. Rooting percentages ranged from 5 to 72.5%, with significant variation among genotypes. Adventitious rooting and phytochemical profile of yerba mate mini-cuttings are genotype-dependent. Leaf retention is a relevant factor in the rooting of yerba mate mini-cuttings and the levels of total phenolic compounds, antioxidants and theobromine present in mini-cuttings are negatively correlated components to Ilex paraguariensis adventitious rooting.

scholarly journals Honeybee Pollen Extracts Reduce Oxidative Stress and Steatosis in Hepatic Cells

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 6
Author(s):  
Juan Esteban Oyarzún ◽  
Marcelo E. Andia ◽  
Sergio Uribe ◽  
Paula Núñez Pizarro ◽  
Gabriel Núñez ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Cell Model ◽  
Radical Scavenging ◽  
Central Zone ◽  
Total Phenolic ◽  
Nonalcoholic Fatty Liver ◽  
Bee Pollen ◽  
Quercetin Concentration

Nonalcoholic fatty liver disease (NAFLD) is a major cause of morbidity and mortality worldwide. Additional therapies using functional foods and dietary supplements have been investigated and used in clinical practice, showing them to be beneficial. Honeybee pollen from Chile has shown a large concentration of phenolic compounds and high antioxidant activity. In this work, we characterized twenty-eight bee pollen extracts from the central zone of Chile according to botanical origin, phenolic profile, quercetin concentration, and antioxidant activity (FRAP and ORAC-FL). Our results show a statistically significant positive correlation between total phenolic content and antioxidant capacity. Selected samples were evaluated on the ability to reverse the steatosis in an in vitro cell model using Hepa1-6 cells. The pollen extracts protected Hepa1-6 cells against oxidative damage triggered by 2,2′-azo-bis(2-amidinopropane) dihydrochloride (AAPH)derived free radicals. This effect can be credited to the ability of the phenolic compounds present in the extract to protect the liver cells from chemical-induced injury, which might be correlated to their free radical scavenging potential. Additionally, bee pollen extracts reduce lipid accumulation in a cellular model of steatosis. In summary, our results support the antioxidant, hepatoprotective, and anti-steatosis effect of bee pollen in an in vitro model.

scholarly journals Analysis of Antioxidant and Antiallergic Active Components Extracted From the Edible Insect Oxya yezoensis

2021 ◽  
Vol 16 (5) ◽  
pp. 1934578X2110233
Author(s):  
Masahiro Saiki ◽  
Naomichi Takemoto ◽  
Maki Nagata ◽  
Masako Matsumoto ◽  
Yhiya Amen ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Unsaturated Fatty Acids ◽  
Soluble Fraction ◽  
Total Phenolic ◽  
Key Factors ◽  
Active Components ◽  
Food And Agriculture ◽  
Food And Agriculture Organization

In recent years, entomophagy has attracted increased attention, as it was recommended as a potential source of food by the Food and Agriculture Organization of the United Nations. In Japan, Oxya yezoensisis one of the most widely eaten insect species, but studies of its functionality as a food are limited. In this study, we reported the optimal characterization of the total phenolic compounds in methanolic extract (OME) and different fractions of OME. Additionally, the antioxidant and antiallergic activities of the OME fractions were evaluated. The results showed that the ethyl acetate-soluble fraction of OME has potential antioxidant activity, whereas the n-hexane-soluble fraction showed the strongest inhibition of β-hexosaminidase, which is one of the key factors in allergic reactions. It was concluded that phenolic compounds might contribute to the antioxidant activity while unsaturated fatty acids contribute to the antiallergy activity.

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