Search results for "anthocyanidins"
showing 8 items of 28 documents
Phytochemical profile and antioxidant properties of the edible and non-edible portions of black sapote (Diospyros digyna Jacq.)
2022
This study evaluated the phytochemical profile and antioxidative properties of the edible and non-edible portions of black sapote. The phytochemical analysis highlighted the presence of several bioactive compounds, differently distributed among peel, pulp and seeds. In particular, the peel resulted rich of flavan-3-ols and proanthocyanidins, whereas seeds contained high amount of organic acids, including ferulic, citric and sinapic acids. Concerning functional properties, both edible and non-edible portions showed a significant prevention of lipid peroxidation in a cell-based model. Moreover, the results suggested that the antioxidant protection involved both redox active properties and gen…
Over-evaluation of total flavonoids in grape skin extracts containing sulphur dioxide
2015
Abstract Sulphur dioxide (SO 2 ) proved to increase absorbance at 280 nm of grape skin and seed extracts containing it, diluted with ethanol–HCl to assess total flavonoids and anthocyanins in the same analysis. Additional absorbance at 280 nm was also observed in acetone:H 2 O extracts, if the acetone had not completely evaporated before the extracts were diluted with a solvent. Flavonoids were correctly quantified in the extracts when SO 2 or acetone were removed by solid-phase extraction with a C 18 RP as sorbent and methanol as eluting solvent.
Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sens…
2022
International audience; Addition of oenological tannins claims to have a positive impact on wine stability, protection from oxidation and likely sensory persistence. However, their role on red wine aroma during oxidation is controversial. The present study aims at investigating the effect of addition of oenological tannins on wine flavour (mainly aroma) before and after air exposure. Temporal Dominance of Sensations, a dynamic sensory evaluation, was coupled with a dynamic chemical measurement (nosespace analysis) using a Proton-Transfer-Reaction Mass-Spectrometer connected to the nasal cavity of 17 assessors. Results showed that the oxidation of a non-oaked Pinot Noir red wine decreases th…
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…
Pyroglutamic Acid: A Novel Compound in Wines
2008
Wine contains a complex mixture of nearly 1,000 compounds, which include sugars, acids, alcohols, ketones, aldehydes, esters, amino acids, amines, phenol carbonic acids, flavonoids, anthocyanidins and cathechins. Many of these compounds have an influence on the aroma and bouquet of wine. Identification of wine-related compounds is by far not complete. Recently, pyroglutamic acid has been detected as a so far overlooked novel compound in wine samples, which is described below.
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.…