Search results for "Proanthocyanidins"
showing 4 items of 24 documents
Application of high Power ultrasounds during red wine vinification
2017
[EN] Wine colour is one of the main organoleptic characteristics influencing its quality. It is of special interest in red vinifications due to the economic resources that wineries have to invest for the extraction of the phenolic compounds responsible for wine colour, compounds that are mainly located inside the skin cell vacuoles, where the volatile compounds are also found. The transfer of phenolic compounds from grapes to must during vinification is closely related to the type of grapes and the winemaking technique. During traditional winemaking, grapes are crushed and skin macerated for several days, with pumps overs to facilitate the colour extraction. To increase this extraction, som…
Behaviour of some compounds with lmax at 280 nm in determination of total flavonoids of grape skin extracts made from a hydroalcoholic SO2-rich solve…
2010
This paper reports the results of a study on the ambiguous behaviour of substances with lmax at 280 nm in the determination of total flavonoids in whole grape skin extracts made from a hydroalcoholic SO2-rich solvent, apparently not eluted with methanol after absorption on a C18 cartridge employed for sample pre-concentration and SO2 removal. After rejecting the hypothesis that they were irreversibly absorbed on the C18 cartridge, it seemed that they reacted with other phenolics during passage through the C18 cartridge and were totally eluted with methanol in this new combined form. This new hypothesis seems very probable and is in accord with the more recent acquisition about the synthesis…
Proanthocyanidins and Where to Find Them: A Meta-Analytic Approach to Investigate Their Chemistry, Biosynthesis, Distribution, and Effect on Human He…
2021
Proanthocyanidins (PACs) are a class of polyphenolic compounds that are attracting considerable interest in the nutraceutical field due to their potential health benefits. However, knowledge about the chemistry, biosynthesis, and distribution of PACs is limited. This review summarizes the main chemical characteristics and biosynthetic pathways and the main analytical methods aimed at their identification and quantification in raw plant matrices. Furthermore, meta-analytic approaches were used to identify the main plant sources in which PACs were contained and to investigate their potential effect on human health. In particular, a cluster analysis identified PACs in 35 different plant famili…
Sicilian pistachio (Pistacia vera L.) nut inhibits expression and release of inflammatory mediators and reverts the increase of paracellular permeabi…
2014
Background Dietary approaches to control inflammatory bowel diseases (IBD) may include proanthocyanidin-rich foods. Our previous research showed that a hydrophilic extract from Sicilian pistachio nut (HPE) contains sub- stantial amounts of proanthocyanidins and possesses anti- inflammatory activities. Purpose We studied the effects of HPE and of its poly- meric proanthocyanidin fraction (PPF) in a cell model that simulated some conditions of IBD, consisting of interleukin (IL)-1b-stimulated Caco-2 cells. Methods HPE was prepared by Pistacia vera L. nuts, and PPF was isolated from HPE by adsorbance chromatogra- phy. Proanthocyanidins were quantified as anthocyanidins after acidic hydrolysis.…