phenolic profile
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2022 ◽  
Vol 146 ◽  
pp. 196-204
Author(s):  
Fayza Abbou ◽  
Rachid Azzi ◽  
Khaoula Ouffai ◽  
Imad Abdelhamid El Haci ◽  
Nabila Belyagoubi-Benhammou ◽  
...  

2022 ◽  
Vol 146 ◽  
pp. 771-775
Author(s):  
Faten Mezni ◽  
Boutheina Stiti ◽  
Sondes Fkiri ◽  
Faten Ayari ◽  
Lassaad Ben Slimane ◽  
...  

Membranes ◽  
2022 ◽  
Vol 12 (1) ◽  
pp. 76
Author(s):  
Ivana Ivić ◽  
Mirela Kopjar ◽  
Ivana Buljeta ◽  
Dubravko Pichler ◽  
Josip Mesić ◽  
...  

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.


Author(s):  
Bibiana Silva ◽  
Thiago Caon ◽  
Eduarda Talita Bramorski Mohr ◽  
Fabíola Carina Biluca ◽  
Luciano Valdomiro Gonzaga ◽  
...  

Author(s):  
Deocleciano Cassiano de Santana Neto ◽  
Valquíria Cardoso da Silva Ferreira ◽  
Íris Braz da Silva Araújo ◽  
Bruno Raniere Lins de Albuquerque Meireles ◽  
Ângela Maria Tribuzy de Magalhães Cordeiro ◽  
...  

2022 ◽  
pp. 101548
Author(s):  
Tuğba Demir ◽  
Özlem Akpınar ◽  
Haki Kara ◽  
Hüseyin Güngör

2022 ◽  
Vol 26(1) (26(1)) ◽  
pp. 1180-1190
Author(s):  
Aybeniz YILDIRIM ◽  
Ali ŞEN ◽  
Fatih GÖĞER ◽  
Özlem BİNGÖL ÖZAKPINAR ◽  
Leyla BİTİŞ

Nutrients ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 4538
Author(s):  
Krystyna Szymandera-Buszka ◽  
Małgorzata Gumienna ◽  
Anna Jędrusek-Golińska ◽  
Katarzyna Waszkowiak ◽  
Marzanna Hęś ◽  
...  

A trend related to adding legume seeds to various products has been observed. This work aimed to use fermented red bean/broad bean seeds and their hulls to produce extruded snacks with more beneficial nutritional properties and good sensory quality. Extruded snacks containing fermented ground seeds (50%) or hull (10%) of red bean/broad bean and corn grits with the addition of selected herbs/spices (0.5%) were prepared. The chemical composition, phenolic profile, antioxidant activity, and sensory quality were analysed. The results showed that the protein content ranged from 9 to 22.9 g 100 g−1, phenolic compounds ranged from 3.97 to 12.80 mg 100 g−1 (with the addition of herbs/spices, even up to 62.88 mg 100 g−1), and antioxidant activities ranged from 4.32 to 10.23 Trolox g−1 (ABTS assay), depending on the type of fermented materials. The addition of ground seeds/hull did not influence the consumer desirability, whereas the addition of selected herbs/spices, particularly lovage, increased it. The application of fermented red bean and broad bean seeds and their hulls, as part of the assumptions of the planetary diet, enabled enrichment of extruded corn products, which are often consumed by vegans and vegetarians, with nutritionally valuable ingredients.


2021 ◽  
pp. 46-52
Author(s):  
Ирина Николаевна Грибкова ◽  
Ольга Алексеевна Борисенко ◽  
Максим Александрович Захаров ◽  
Варвара Алексеевна Захарова ◽  
Валерий Иванович Козлов

Статья посвящена вопросу изменения фенольного профиля пива в условиях «холодного» охмеления во время дображивания пива. Оценено влияние метаболизма дрожжевых клеток и типа хмеля во время дображивания на изменение общего количества полифенолов, изоксантогумола, изогумулона, кверцетина и рутина. Показано, что применение низовой расы дрожжей Rh и горького типа хмеля Mагнум позволяет добиться высокого (до 123,0 мг/дм3) содержания полифенолов в пиве к 1 сут «холодного» охмеления в отличие от тонко-ароматного хмеля Tетнангера, применение которого дает максимум количества полифенолов к 14 сут процесса. Применение верховой расы дрожжей Nottinghem приводит к замедлению увеличения концентрации полифенолов в среде, поскольку только к 7-14 сут вне зависимости от типа хмеля происходит их накопление. Показана зависимость в течение первых 14 сут изменения количества изоксантогумола от расы дрожжей и типа хмеля, а в последующем - только от типа хмеля. Авторами получены результаты, свидетельствующие о том, что кверцетин не вовлекается низовыми дрожжами в метаболический цикл, в отличие от верховых. Изменение концентрации рутина в пиве не зависит от расы дрожжей, и определяется своим содержанием в хмеле определенного типа. В работе показана взаимосвязь между процессами изменения содержания изогумулона и изоксантогумола при «холодном» охмелении в зависимости от ряда факторов. Проведение органолептического анализа позволило соотнести балловую оценку дескрипторов пива с основными показателями фенольного профиля. The article is devoted to the issue of beer phenolic profile changing in the conditions of «dry» hopping during the after-fermentation of beer. The influence of the yeast cells metabolism and the hop type during fermentation on the change in the polyphenol, isoxanthohumol, isogumulone, quercetin and rutin total amount, was evaluated. It has been shown that the Rh lager yeast race use and the Magnum bitter hop type makes it possible to achieve a high (up to 123.0 mg/dm3) polyphenol content in beer by 1 day of «dry» hopping, in contrast to the finely aromatic Tettnanger hops, the use of which gives the maximum polyphenol amount by 14 days of the process. The Nottinghem ale yeast race use leads to a slowdown in the polyphenol concentration increase in the medium, since their accumulation occurs only by 7-14 days, regardless of the hop type. The dependence during the first 14 days of the change in the isoxanthohumol amount on the yeast race and the hop type, and subsequently - only on the hop type was shown. The authors obtained results indicating that quercetin is not involved in the metabolic cycle by lager yeast, in contrast to ale yeast. The change in the rutin concentration in beer does not depend on the yeast race and is determined by its content in a certain type of hop. The paper shows the relationship between the processes of changing the isogumulone and isoxanthohumol content during «dry» hopping, depending on several factors. Organoleptic analysis made it possible to correlate the beer descriptors scoring with the phenolic profile main indicators.


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