DOCSLIB.ORG

Use of Non-Saccharomyces Yeasts to Enhance the Quality of Red Wines

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Use of Non-Saccharomyces Yeasts to Enhance the Quality of Red Wines UNIVERSIDAD POLITÉCNICA DE MADRID ESCUELA TÉCNICA SUPERIOR DE INGENIERÍA AGRONÓMICA, ALIMENTARIA Y DE BIOSISTEMAS Use of non-Saccharomyces yeasts to enhance the quality of red wines Tesis Doctoral Carlos Escott Pérez Licenciado en Ciencias Químicas Madrid 2018 i ii UNIVERSIDAD POLITÉCNICA DE MADRID ESCUELA TÉCNICA SUPERIOR DE INGENIERÍA AGRONÓMICA, ALIMENTARIA Y DE BIOSISTEMAS Departamento de Química y Tecnología de Alimentos Use of non-Saccharomyces yeasts to enhance the quality of red wines Tesis Doctoral Carlos Escott Pérez Licenciado en Ciencias Químicas -Director- Antonio Morata Barrado Prof. Tecnología de Alimentos Madrid 2018 iii iv AGRADECIMIENTOS Agradezco, en primer lugar, a mi tutor y director de tesis, Prof. Antonio Morata Barrado por la confianza depositada en mí al momento de aceptar dirigir este trabajo doctoral. Han sido tres años que me han dejado satisfacciones personales y profesionales y, además, me han devuelto la pasión por la investigación. Dra. Laura Romero Robles, mi reconocimiento a la profesional que eres. Mi cariño y agradecimiento por siempre darme un voto a favor. Agradezco al CONACYT México por la beca otorgada para la realización de este doctorado. Sin ella no habría sido capaz de realizar este logro personal. Agradezco a los profesores del Departamento de Tecnología de Alimentos por compartir conocimientos y buenos momentos. José Antonio, María Antonia, Wendu, María Jesús, Carmen, Karen, Felipe, Santiago, Fernando. Gracias también a Juan Antonio, Paco, José Antonio y, en particular, Cristian por el apoyo incondicional en todo momento. Gracias al personal de la Facultad de Veterinaria de la UCM que nos permitió el uso del equipo de Luz Pulsada para realizar ensayos de esterilización de uva. Por compartir vuestra experiencia y conocimientos. Agradezco al Profesor Jorge M. Ricardo da Silva del Instituto Superior de Agronomía de la Universidad de Lisboa por recibirme durante tres meses para la realización de una estancia de investigación. Gracias también a la gente maravillosa que conocí en el Edificio Ferreira Lapa y al resto de profesionales de la facultad con especial mención a Daniel, Joana, Diana, Sofía, Juliane, Diana, Ana Catarina, Joao, Gonçalo, Luis, Santiago, Francisco. Gracias por vuestra amistad. Gracias a mis compañeros de aventuras y despacho, Iris y Juan Manuel, habéis sido una parte importante en todo momento durante estos años. A mis amigos, los nuevos, los que siempre han estado, los que están aquí, los que están desde la distancia conmigo: Laura, Michelle, Jorge, Susana, Yesica, Sara, Marta, Marina, Álvaro O, v Álvaro L, Theano, Julia, Güicha, Lila, Karina, Anwar, Chivis, Ramón, Nayeli. Han recorrido este camino junto conmigo. Gracias familia, os quiero. Sé que os ha costado preocupaciones y desvelos también. Adán, Martha, Gabriela y Alejandro sois y seréis siempre mi motor. Os dedico este trabajo. vi RESUMEN El uso controlado de levaduras no-Saccharomyces, tanto en fermentaciones mixtas como en fermentaciones secuenciales, representa una alternativa biotecnológica en la búsqueda de parámetros organolépticos de calidad, y a la vez diferenciadores, en vinos tinos. El metabolismo microbiano de las distintas especies de levaduras favorece la producción de metabolitos fermentativos que no solo contribuyen al enriquecimiento del perfil aromático de los vinos, sino que, al mismo tiempo, favorecen reacciones de condensación y polimerización de polifenoles, incluidos los antocianos, así como la formación de compuestos del tipo vitisinas y vinilfenólicos. La selección microbiológica, de la mano de buenas prácticas enológicas durante la maceración, la vinificación y el envejecimiento del vino, favorecerá dicha mejora biotecnológica. Las tecnologías emergentes para el tratamiento de la conservación de los alimentos se han convertido en alternativas tecnológicas en el control de microorganismos durante los distintos procesos productivos y, al mismo tiempo, favorecen la protección del perfil aromático y una mayor extracción de pigmentos en el vino. Esta tesis presenta el estudio realizado con diversas levaduras no-Saccharomyces con el objetivo de evaluar su potencial en la formación de pigmentos del tipo pyranoantociánico y su capacidad en la formación de pigmentos poliméricos mediante el uso de técnicas analíticas avanzadas. Por otra parte, se evalúa el impacto que tienen dichas levaduras en los demás parámetros organolépticos a través del análisis sensorial de los vinos. Palabras clave: Vino tinto, no-Saccharomyces, pyranoantocianos, pigmentos poliméricos, acetaldehído, fermentación secuencial, HPLC-MS, vinilfenólicos, flavanoles, taninos vii viii ABSTRACT The use of non-Saccharomyces yeasts in controlled mixed and sequential fermentations is, nowadays, a biotechnological alternative in the production of wines with optimized organoleptic parameters. This optimization would become a differentiator of wines for the costumers. The metabolism of the diverse yeasts species allows the production of fermentative volatiles able to enrich que aroma profile of wines; in the same time, these yeasts contribute to the polymeric reactions and condensation of polyphenols, including anthocyanins, just as they promote the formation of vitisins and vinyl phenolics. Microbiological selection of yeasts, together with good oenological practices during maceration, wine making and wine ageing, will enhance such biotechnological practice. Emerging technologies used in food preservation and conservation, have become useful in the control of microorganisms during the different productive stages of wine making; these technologies would enrich aroma profile, pigments extraction and complexity of wines as an overall result. This thesis work explores the use of non-Saccharomyces yeasts with interest in the formation of pyranoanthocyan and polymeric pigments through pure culture and sequential fermentations. The assessment of the potential these yeasts may have, is achieved by instrumental analysis techniques. On the other hand, sensory analysis is also used to evaluate their impact on the organoleptic parameters of the experimental wines produced. Keywords: Red-wine, non-Saccharomyces, pyranoanthoycanins, polymeric-pigments, acetaldehyde, sequential-fermentation, HPLC-MS, vinyl phenolics, flavanols, tannins ix x TABLE OF CONTENTS LIST OF FIGURES ........................................................................................................................ XV LIST OF TABLES ......................................................................................................................... XXI 1. INTRODUCTION .......................................................................................................................... 1 1.1 COLOUR OF RED WINE: ANTHOCYANINS ........................................................................................... 3 1.1.1 Vitis vinifera L. cv. Tempranillo .................................................................................................... 4 1.1.2 Water stress and climate .................................................................................................................. 5 1.1.3 Maceration and anthocyanins extraction .................................................................................. 5 1.1.4 Nonthermal pasteurization technologies and anthocyanins extraction ......................... 6 1.1.5 Oak barrel and bottle ageing ......................................................................................................... 9 1.2 RED WINE COLOUR STABILITY .......................................................................................................... 11 1.2.1 Effect of pH variation and temperature. ................................................................................. 11 1.2.2 Use of SO2 ........................................................................................................................................... 12 1.3 COPIGMENTATION ............................................................................................................................... 15 1.4 PYRANOANTHOCYANINS AND POLYMERIC PIGMENTS. ............................................................... 20 1.4.1 Vitisins .................................................................................................................................................. 20 1.4.2 Vinylphenolics ................................................................................................................................... 24 1.4.3 Polymeric pigments ......................................................................................................................... 26 1.5 NON-SACCHAROMYCES YEASTS ........................................................................................................ 29 1.5.1 Effect on the colour ......................................................................................................................... 29 1.5.2 Effect on the aroma profile ........................................................................................................... 30 1.6 THESIS OBJECTIVES ............................................................................................................................. 33 2. MATERIALS AND METHODS ............................................................................................. 35 2.1 FERMENTATION MEDIA ....................................................................................................................... 37 2.1.1
Load more

Recommended publications
  • Grape Seeds Proanthocyanidins: Advanced Technological Preparation and Analytical Characterization
    antioxidants Article Grape Seeds Proanthocyanidins: Advanced Technological Preparation and Analytical Characterization Paolo Morazzoni 1, Paola Vanzani 2, Sandro Santinello 1, Antonina Gucciardi 2,3 , Lucio Zennaro 2, Giovanni Miotto 2,3,4,* and Fulvio Ursini 2,* 1 Distillerie Bonollo Umberto S.p.A., Nutraceutical Division, Mestrino, 35035 Padova, Italy; [email protected] (P.M.); [email protected] (S.S.) 2 Department of Molecular Medicine, University of Padova, 35129 Padova, Italy; [email protected] (P.V.); [email protected] (A.G.); [email protected] (L.Z.) 3 Proteomics Center, University of Padova and Azienda Ospedaliera di Padova, 35129 Padova, Italy 4 CRIBI Biotechnology Center, University of Padova, 35129 Padova, Italy * Correspondence: [email protected] (G.M.); [email protected] (F.U.); Tel.: +39-0498276130 (G.M.); +39-0498276104 (F.U.) Abstract: A “green” solvent-free industrial process (patent pending) is here described for a grape seed extract (GSE) preparation (Ecovitis™) obtained from selected seeds of Veneto region wineries, in the northeast of Italy, by water and selective tangential flow filtration at different porosity. Since a comprehensive, non-ambiguous characterization of GSE is still a difficult task, we resorted to using an integrated combination of gel permeation chromatography (GPC) and electrospray ionization high resolution mass spectrometry (ESI-HRMS). By calibration of retention time and spectroscopic quantification of catechin as chromophore, we succeeded in quantifying GPC polymers up to traces at Citation: Morazzoni, P.; Vanzani, P.; n = 30. The MS analysis carried out by the ESI-HRMS method by direct-infusion allows the detection Santinello, S.; Gucciardi, A.; Zennaro, of more than 70 species, at different polymerization and galloylation, up to n = 13.
    [Show full text]
  • 1 1 2 Trends in Lc-Ms and Lc-Hrms Analysis And
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Diposit Digital de la Universitat de Barcelona 1 2 3 TRENDS IN LC-MS AND LC-HRMS ANALYSIS AND CHARACTERIZATION OF 4 POLYPHENOLS IN FOOD. 5 6 Paolo Lucci1, Javier Saurina 2,3 and Oscar Núñez 2,3,4 * 7 8 9 1Department of Food Science, University of Udine, via Sondrio 2/a, 33100 Udine, Italy 10 2Department of Analytical Chemistry, University of Barcelona. Martí i Franquès, 1-11, 11 E-08028 Barcelona, Spain. 12 3 Research Institute in Food Nutrition and Food Safety, University of Barcelona, Recinte Torribera, 13 Av. Prat de la Riba 171, Edifici de Recerca (Gaudí), E-08921 Santa Coloma de Gramenet, 14 Barcelona, Spain. 15 4 Serra Húnter Fellow, Generalitat de Catalunya, Spain. 16 17 18 19 20 * Corresponding author: Oscar Núñez 21 Department of Analytical Chemistry, University of Barcelona. 22 Martí i Franquès, 1-11, E-08028 Barcelona, Spain. 23 Phone: 34-93-403-3706 24 Fax: 34-93-402-1233 25 e-mail: [email protected] 26 27 28 29 30 31 1 32 33 34 35 Contents 36 37 Abstract 38 1. Introduction 39 2. Types of polyphenols in foods 40 2.1. Phenolic acids 41 2.2. Flavonoids 42 2.3. Lignans 43 2.4. Stilbenes 44 3. Sample treatment procedures 45 4. Liquid chromatography-mass spectrometry 46 5. High resolution mass spectrometry 47 5.1. Orbitrap mass analyzer 48 5.2. Time-of-flight (TOF) mass analyzer 49 6. Chemometrics 50 6.1.
    [Show full text]
  • Anti-Inflammatory Activity of Sambucus Plant Bioactive
    Natural Product Sciences 25(3) : 215-221 (2019) https://doi.org/10.20307/nps.2019.25.3.215 Anti-inflammatory Activity of Sambucus Plant Bioactive Compounds against TNF-α and TRAIL as Solution to Overcome Inflammation Associated Diseases: The Insight from Bioinformatics Study Wira Eka Putra1, Wa Ode Salma2, Muhaimin Rifa'i3,* 1Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Negeri Malang, Indonesia 2Department of Nutrition, Faculty of Medicine, Halu Oleo University, Indonesia 3Department of Biology, Faculty of Mathematics and Natural Sciences, Brawijaya University, Indonesia Abstract − Inflammation is the crucial biological process of immune system which acts as body’s defense and protective response against the injuries or infection. However, the systemic inflammation devotes the adverse effects such as multiple inflammation associated diseases. One of the best ways to treat this entity is by blocking the tumor necrosis factor alpha (TNF-α) and TNF-related apoptosis-inducing ligand (TRAIL) to avoid the pro- inflammation cytokines production. Thus, this study aims to evaluate the potency of Sambucus bioactive compounds as anti-inflammation through in silico approach. In order to assess that, molecular docking was performed to evaluate the interaction properties between the TNF-α or TRAIL with the ligands. The 2D structure of ligands were retrieved online via PubChem and the 3D protein modeling was done by using SWISS Model. The prediction results of the study showed that caffeic acid (-6.4 kcal/mol) and homovanillic acid (-6.6 kcal/mol) have the greatest binding affinity against the TNF-α and TRAIL respectively. This evidence suggests that caffeic acid and homovanillic acid may potent as anti-inflammatory agent against the inflammation associated diseases.
    [Show full text]
  • Trimer Procyanidin Oligomers Contribute to the Protective Effects of Cinnamon Extracts on Pancreatic Β-Cells in Vitro
    Acta Pharmacologica Sinica (2016) 37: 1083–1090 © 2016 CPS and SIMM All rights reserved 1671-4083/16 www.nature.com/aps Original Article Trimer procyanidin oligomers contribute to the protective effects of cinnamon extracts on pancreatic β-cells in vitro Peng SUN1, 2, #, Ting WANG1, #, Lu CHEN2, #, Bang-wei YU1, Qi JIA2, Kai-xian CHEN1, 2, Hui-min FAN3, Yi-ming LI2, *, He-yao WANG1, * 1Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai 201203, China; 2School of Pharmacy, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China; 3Department of Cardiovascular and Thoracic Surgery, Shanghai Heart Failure Research Center, Shanghai East Hospital, Tongji University School of Medicine, Shanghai 200123, China Aim: Cinnamon extracts rich in procyanidin oligomers have shown to improve pancreatic β-cell function in diabetic db/db mice. The aim of this study was to identify the active compounds in extracts from two species of cinnamon responsible for the pancreatic β-cell protection in vitro. Methods: Cinnamon extracts were prepared from Cinnamomum tamala (CT-E) and Cinnamomum cassia (CC-E). Six compounds procyanidin B2 (cpd1), (–)-epicatechin (cpd2), cinnamtannin B1 (cpd3), procyanidin C1 (cpd4), parameritannin A1 (cpd5) and cinnamtannin D1 (cpd6) were isolated from the extracts. INS-1 pancreatic β-cells were exposed to palmitic acid (PA) or H2O2 to induce lipotoxicity and oxidative stress. Cell viability and apoptosis as well as ROS levels were assessed. Glucose-stimulated insulin secretion was examined in PA-treated β-cells and murine islets. Results: CT-E, CC-E as well as the compounds, except cpd5, did not cause cytotoxicity in the β-cells up to the maximum dosage using in this experiment.
    [Show full text]
  • PROSPECÇÃO DE GENES TECIDO ESPECÍFICO E METABÓLITOS EM Elaeis Spp
    LUIZ HENRIQUE GALLI VARGAS PROSPECÇÃO DE GENES TECIDO ESPECÍFICO E METABÓLITOS EM Elaeis spp. LAVRAS - MG 2014 LUIZ HENRIQUE GALLI VARGAS PROSPECÇÃO DE GENES TECIDO ESPECÍFICO E METABÓLITOS EM Elaeis spp. Dissertação apresentada à Universidade Federal de Lavras, como parte das exigências do Programa de Pós- Graduação em Biotecnologia Vegetal, área de concentração em Biotecnologia Vegetal, para a obtenção do título de Mestre. Orientador Dr. Manoel Teixeira Souza Júnior Coorientadores Dr. Eduardo Fernandes Formighieri Dra. Patrícia Verardi Abdelnur LAVRAS – MG 2014 Ficha Catalográfica Elaborada pela Coordenadoria de Produtos e Serviços da Biblioteca Universitária da UFLA Vargas, Luiz Henrique Galli. Prospecção de genes tecido específico e metabólitos em Elaeis spp. / Luiz Henrique Galli Vargas. – Lavras : UFLA, 2014. 138 p. : il. Dissertação (mestrado) – Universidade Federal de Lavras, 2014. Orientador: Manoel Teixeira Souza Júnior. Bibliografia. 1. Genoma. 2. Palma de óleo. 3. Caiaué. 4. UHPLC-MS. 5. Expressão relativa. I. Universidade Federal de Lavras. II. Título. CDD – 633.851233 LUIZ HENRIQUE GALLI VARGAS PROSPECÇÃO DE GENES TECIDO ESPECÍFICO E METABÓLITOS EM Elaeis spp. Dissertação apresentada à Universidade Federal de Lavras, como parte das exigências do Programa de Pós- Graduação em Biotecnologia Vegetal, área de concentração em Biotecnologia Vegetal, para a obtenção do título de Mestre. APROVADO em 15 de agosto de 2014. Dr. Eduardo Fernandes Formighieri EMBRAPA - Agroenergia Dra. Patrícia Verardi Abdelnur EMBRAPA - Agroenergia Dr. João Ricardo Moreira de Almeida EMBRAPA - Agroenergia Dr. Alexandre Alonso Alves EMBRAPA - Agroenergia Dr. Manoel Teixeira Souza Júnior Orientador LAVRAS – MG 2014 Aos meus pais, irmãos e toda família. Aos meus avós (in memoriam). DEDICO AGRADECIMENTOS Aos meus pais, Luiz Sérgio Oliveira Vargas e Neli Galli, por permitirem a realização deste sonho, à minha “mãe” de coração, Magna Viana pelos incentivos durante os anos.
    [Show full text]
  • Grape Pip/CD
    Research Grape Seed Extract Abstracts The cellular and molecular basis of health benefits of grape seed proanthocyanidin extract Red grape seed extract containing proanthocyanidins and other antioxidants are being used as nutritional supplements by many health conscious individuals. The beneficial effects of grape seed proanthocyanidins (GSPE) have been reported, however, little is known about their mechanism(s) of action. One of the beneficial effects of GSPE is chemoprevention of cellular damage. The precise mechanism by which GSPE mediates, chemoprevention is not yet understood. This report addresses this issue. We investigated the mechanisms of actions of GSPE, which ameliorates chemotherapy-induced toxic effects of Idarubicin (Ida) and 4,-hydroxyperoxycyclophosphamide (4-HC) in normal human Chang liver cells. Exposure to GSPE resulted in a significant reduction in apoptosis in response to the cytotoxicity of chemotherapeutic agents. RT-PCR analysis showed a significant increase in the anti-apoptotic gene Bcl-2 and a decrease in the cell cycle associated and proapoptotic genes, c-myc and p53 in cells treated with GSPE. These results suggest that some of the chemopreventive effects of GSPE are mediated by upregulating Bcl-2 and down regulating c-myc and p53 genes. Joshi SS, Kuszynski CA, Bagchi D Curr Pharm Biotechnol 2001 Jun;2(2):187-200. Free radicals scavenging action and anti-enzyme activities of procyanidines from Vitis vinifera. A mechanism for their capillary protective action The scavenging by procyanidines (polyphenol oligomers from Vitis vinifera seeds, CAS 85594-37-2) of reactive oxygen species (ROS) involved in the onset (HO degrees) and the maintenance of microvascular injury (lipid radicals R degrees, RO degrees, ROO degrees) has been studied in phosphatidylcholine liposomes (PCL), using two different models of free radical generation: a) iron-promoted and b) ultrasound-induced lipid peroxidation.
    [Show full text]
  • Original Article Utilizing Network Pharmacology to Explore the Underlying Mechanism of Cinnamomum Cassia Presl in Treating Osteoarthritis
    Int J Clin Exp Med 2019;12(12):13359-13369 www.ijcem.com /ISSN:1940-5901/IJCEM0100310 Original Article Utilizing network pharmacology to explore the underlying mechanism of Cinnamomum cassia Presl in treating osteoarthritis Guowei Zhou, Ruoqi Li, Tianwei Xia, Chaoqun Ma, Jirong Shen Affiliated Hospital of Nanjing University of Chinese Medicine, Nanjing 210029, Jiangsu, China Received July 30, 2019; Accepted October 8, 2019; Epub December 15, 2019; Published December 30, 2019 Abstract: Objective: The network pharmacology method was adopted to establish the relationship between “Ingre- dients-Disease Targets-Biological Pathway”, screen the potential target of Cinnamomum cassia Presl in treating osteoarthritis (OA), and explore the underlying mechanism. Methods: Chemical components and selected targets related to Cinnamomum cassia Presl were retrieved from BATMAN-TCM. OA disease targets were searched from TTD, DrugBank, OMIM, GAD, PharmGKB, and DisGeNET databases. Canonical SMILES were obtained from Pub- chem, and targets were obtained from SwissTargetPrediction. We constructed a target interaction network graph by using the STRING database and Cytoscape 3.2.1, and screened key targets by using the MCC algorithm of cytoHubba. Enrichment analysis of the GO function and KEGG pathway was conducted using the DAVID database. Results: Eighteen active compounds derived from Cinnamomum cassia Presl and 40 intersections between Cin- namomum cassia Presl and OA were obtained. Ten key targets were screened by the MCC algorithm, including PTGS2, MAPK8, MMP9, ALB, MMP2, MMP1, SERPINE1, TGFB1, PLAU, and ESR1. The GO analysis consisted of 33 enrichment results, including biological processes (e.g., collagen catabolic process and inflammatory response), cell composition (e.g., extracellular space and extracellular matrix), and molecular function (e.g., heme binding and aromatase activity).
    [Show full text]
  • A Detailed View on the Proanthocyanidins in Ginkgo Extract Egb 761
    Published online: 2021-04-16 Original Papers A Detailed View on the Proanthocyanidins in Ginkgo Extract EGb 761 Authors Žarko Kulić 1*, Thomas Ritter2, Birgit Röck 1, Jens Elsäßer 1, Heike Schneider 1,StefanGermer2* Affiliations ABSTRACT 1 Department of Preclinical Research and Development, The Ginkgo extract EGb 761® manufactured with leaves of Dr. Willmar Schwabe GmbH & Co. KG, Karlsruhe, Germany Ginkgo biloba has been continuously produced over decades 2 Department of Analytical Development, Dr. Willmar at a large scale and is used as a clinically proven remedy for, Schwabe GmbH & Co. KG, Karlsruhe, Germany among other things, the improvement of age-associated cognitive impairment and quality of life in patients with mild Key words dementia. It belongs to the class of extracts addressed as EGb 761, quality, Ginkgo biloba, Ginkgoaceae, quantified extracts according to the European Pharmacopeia. proanthocyanidins, HPLC Accordingly, several compounds (e.g., flavone glycosides and terpene trilactones) are acknowledged to contribute to its received July 21, 2020 clinical efficacy. Covering only about 30% of the mass bal- accepted after revision January 31, 2021 ance, these characterized compounds are accompanied by a published online larger fraction of additional compounds, which might also contribute to the clinical efficacy and safety of the extract. Bibliography As part of our systematic research to fully characterize the Planta Med 2021 constituents of Ginkgo extract EGb 761, we focus on the DOI 10.1055/a-1379-4553 structural class of proanthocyanidins in the present study. ISSN 0032‑0943 Structural insights into the proanthocyanidins present in EGb © 2021. The Author(s). 761 and a quantitative method for their determination using This is an open access article published by Thieme under the terms of the Creative Commons Attribution-NonDerivative-NonCommercial-License, permitting copying HPLC are shown.
    [Show full text]
  • Viburnum Opulus L
    foods Article Valorization of European Cranberry Bush (Viburnum opulus L.) Berry Pomace Extracts Isolated with Pressurized Ethanol and Water by Assessing Their Phytochemical Composition, Antioxidant, and Antiproliferative Activities Lijana Dienaite˙ 1, Milda Pukalskiene˙ 1, Carolina V. Pereira 2, Ana A. Matias 2 and Petras Rimantas Venskutonis 1,* 1 Department of Food Science and Technology, Kaunas University of Technology, Radvilenu˛pl.˙ 19, Kaunas LT-50254, Lithuania; [email protected] (L.D.); [email protected] (M.P.) 2 IBET—Instituto de Biologia Experimental e Tecnológica, Food & Health Division Apartado 12, 2780-901 Oeiras, Portugal; [email protected] (C.V.P.); [email protected] (A.A.M.) * Correspondence: [email protected]; Tel.: +370-699-40978 or +370-37-456647 Received: 9 September 2020; Accepted: 2 October 2020; Published: 6 October 2020 Abstract: Defatted by supercritical CO2, Viburnum opulus berry pomace (VOP) was subjected to consecutive extraction with pressurized ethanol (E) and water (W) and yielded 23% of VOP-E and 8% of VOP-W, respectively. The major phytochemical groups covering 42 identified and quantified constituents in VOP extracts were organic and phenolic acids, iridoids, quercetin and (epi)catechin derivatives, flavalignans, procyanidins, and anthocyanins. The on-line HPLC-DPPH•-scavenging assay revealed the presence of numerous antioxidants. VOP-E had a higher total phenolic content, was a stronger antioxidant (equivalent to 0.77, 0.42, and 0.17 g trolox/g in oxygen radical absorbance capacity (ORAC), ABTS, and DPPH assays, respectively), and recovered the major part of phenolics from the pomace; however, both extracts demonstrated similar antioxidant activity in the cellular assay.
    [Show full text]
  • Identification of Proanthocyanidins from Litchi (Litchi Chinensis Sonn.) Pulp by LC-ESI- Q-TOF-MS and Their Antioxidant Activity
    RESEARCH ARTICLE Identification of Proanthocyanidins from Litchi (Litchi chinensis Sonn.) Pulp by LC-ESI- Q-TOF-MS and Their Antioxidant Activity Qiang Lv1, Fenglei Luo1, Xiaoyong Zhao1, Yu Liu2, Guibing Hu3, Chongde Sun1, Xian Li1*, Kunsong Chen1 1 Laboratory of Fruit Quality Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Zijingang Campus, Hangzhou, PR China, 2 College of Life Sciences, Zhejiang University, Zijingang Campus, Hangzhou, PR China, 3 College of Horticulture, South China Agricultural University, Guangzhou, Guangdong, China * [email protected] Abstract Content of total proanthocyanidins as well as total phenolics, flavonoids, antioxidant activi- ties were evaluated for litchi (Litchi chinensis Sonn.) pulp of 32 cultivars. One cultivar, OPEN ACCESS Hemaoli, showed the highest total proanthocyanidins and total phenolics, and DPPH or Citation: Lv Q, Luo F, Zhao X, Liu Y, Hu G, Sun C, et ABTS radical scavenging activities. ESI-MS and NMR analysis of the Hemaoli pulp crude al. (2015) Identification of Proanthocyanidins from epi Litchi (Litchi chinensis Sonn.) Pulp by LC-ESI-Q- extracts (HPCE) showed that procyandins composed of ( )catechin unites with degree of TOF-MS and Their Antioxidant Activity. PLoS ONE polymerization (DP) of 2–6 were dominant proanthocyanidins in HPCE. After the HPCE 10(3): e0120480. doi:10.1371/journal.pone.0120480 was fractionated by a Sephadex LH-20 column, 32 procyanidins were identified by LC-ESI- Academic Editor: Hitoshi Ashida, Kobe University, Q-TOF-MS in litchi pulp for the first time. Quantification of individual procyanidin in HPCE in- JAPAN dicated that epicatechin, procyanidin B2, procyanidin C1 and A-type procyanidin trimer Received: August 15, 2014 were the main procyanidins.
    [Show full text]
  • Water-Based Extraction of Bioactive Principles from Hawthorn, Blackcurrant Leaves and Chrysanthellum Americanum
    Water-Based Extraction of Bioactive Principles from Hawthorn, Blackcurrant Leaves and Chrysanthellum Americanum : from Experimental Laboratory Research to Homemade Preparations Phu Cao Ngoc To cite this version: Phu Cao Ngoc. Water-Based Extraction of Bioactive Principles from Hawthorn, Blackcurrant Leaves and Chrysanthellum Americanum : from Experimental Laboratory Research to Homemade Prepa- rations. Analytical chemistry. Université Montpellier, 2020. English. NNT : 2020MONTS051. tel-03173592 HAL Id: tel-03173592 https://tel.archives-ouvertes.fr/tel-03173592 Submitted on 18 Mar 2021 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. THÈSE POUR OBTENIR LE GRADE DE DOCTEUR DE L’UNIVERSITÉ DE MONTPELLIER En Chimie Analytique École doctorale sciences Chimiques Balard ED 459 Unité de recherche Institut des Biomolecules Max Mousseron Water-Based Extraction of Bioactive Principles from Hawthorn, Blackcurrant Leaves and Chrysanthellum americanum: from Experimental Laboratory Research to Homemade Preparations Présentée par Phu Cao Ngoc Le 27 Novembre 2020
    [Show full text]
  • Identification of Flavonoids, Phenolics Profile by LC-MS/ MS and Antioxidant Activity of Crude Extracts of Baobab (Adansoniadigitata
    Open Access Austin Journal of Nutrition and Food Sciences Research Article Identification of Flavonoids, Phenolics Profile by LC-MS/ MS and Antioxidant Activity of Crude Extracts of Baobab (Adansoniadigitata. L) Fruit Pulp from Different Regions in Sudan Ebraheem SE, Idris YM, Mustafa SE* and Baraka BM Abstract Department of Food Science and Technology, College of Flavonoids and Phenolics profiles of aqueous and ethanolic crude extracts Agricultural Studies, Sudan University of Science and of baobab fruit pulp from different geographical regions in Sudan were analyzed Technology, Sudan by LC-MS/MS. Eleven phenolic compounds were identified (Ferulic acid *Corresponding author: Mustafa SE, Department derivative, vanillic acid derivate, (4-6-Dimethyl-3(4’-hydroxyphenylcoumarins, of Food Science and Technology, Sudan University of (+)-(E)-caffeoyl-L-malic acid, Ferulic-caffeoyl glucose derivative, Science and Technology, Sudan p-Hydroxybenzoic acid, Caffeoyl aspartic acid, caffeoyl glucose derivative, caffeoyl glucose, Galloylshikimic and p-Coumaroyl glycolic acid). Thirty-six of Received: October 20, 2020; Accepted: November 12, flavonoids, Stilbenes resveratrol derivate, octadecanoic and Citric acid were 2020; Published: November 19, 2020 found moreover, antioxidant activity results were, DPPH assay for ethanolic and aqueous extracts ranged from 183.50 to 227.92 and 184.70 to 221.30 mg AEAC /g respectively, while for FRAP ethanolic and aqueous extracts ranged from 217.04 to 209.33 and from 205.80 to 191.64 mmol /g of Fe+2 respectively. Furthermore there were significant differences in total phenolic and flavonoids contents between the different extracts from different regions in Sudan. Total phenolics were ranged from 15.50 to 99.66 mg GA/g of Gallic Acid Equivalent (GAE) /g, while Flavonoids were ranged from 1.03 to 21.53 mg of CA/g.
    [Show full text]