DOCSLIB.ORG

Universita' Degli Studi Di Napoli Federico Ii

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Universita' Degli Studi Di Napoli Federico Ii UNIVERSITA’ DEGLI STUDI DI NAPOLI FEDERICO II DIPARTIMENTO DI AGRARIA Dottorato di Ricerca in Scienze e Tecnologie delle Produzioni Agroalimentari XXVI Ciclo Effect of size and toasting degree of oak chips on the ellagitannins content and on acutissimin formation in wine model solution and in red wine Coordinatore Prof. Giancarlo Barbieri Tutor Candidata: Prof. Raffaele Romano Dott.sa Laura Le Grottaglie 1 1 UNIVERSITA’ DEGLI STUDI DI NAPOLI FEDERICO II XXVI DOTTORATO IN SCIENZE E TECNOLOGIE DELLE PRODUZIONI AGRO-ALIMENTARI UNIVERSITA’ DEGLI STUDI DI NAPOLI FEDERICO II XXVI DOTTORATO IN SCIENZE E TECNOLOGIE DELLE PRODUZIONI AGRO-ALIMENTARI Guardai il cielo: la via Lattea si stendeva sopra di me, mostrando l’immenso cammino che dovevamo percorrere. In un altro momento, questa immensità avrebbe suscitato in me una grande angoscia, una paura terribile di non poter ottenere niente, di essere troppo piccolo per quell’impresa. Ma quel giorno io ero una semente ed ero nato di nuovo. Avevo scoperto che, nonostante il conforto della terra e del sonno che stavo dormendo, la vita “lassù in cima” era molto più bella. E avrei potuto nascere sempre, ogni volta che avessi voluto, finché le mie braccia fossero diventate abbastanza grandi da stringere tutta la terra da cui provenivo. Paulo Coelho, Il cammino di Santiago 2 UNIVERSITA’ DEGLI STUDI DI NAPOLI FEDERICO II XXVI DOTTORATO IN SCIENZE E TECNOLOGIE DELLE PRODUZIONI AGRO-ALIMENTARI Contents Abstract ........................................................................................................................................ 7 1.Introduction ............................................................................................................................... 8 2. The present and the future of the International wine industry .................................................. 9 2.1 Introduction ........................................................................................................................ 9 2.2 The economics of wine productions ................................................................................... 9 2.3 References ........................................................................................................................ 11 3. Description and composition of the mature grape .................................................................. 12 3.1 The berry .......................................................................................................................... 12 3.2 Berry formation and the development stages of the grape ................................................ 12 3.3 Grape morphology ................................................................................................................ 12 3.4 Changes in the grape during maturation ........................................................................... 14 3.4.1 Definition of maturity ................................................................................................ 15 3.4.2 Evaluation of the state of maturity. Maturation Index ............................................... 15 3.5 References ........................................................................................................................ 16 4. Red winemaking ..................................................................................................................... 17 4.1 Introduction ...................................................................................................................... 17 4.2 Basic procedures of wine production ............................................................................... 17 4.3 Preparation of the must ..................................................................................................... 18 4.4 Destemming ...................................................................................................................... 18 4.5 Crushing ........................................................................................................................... 19 4.6 Filling vats and principal vatting systems ......................................................................... 20 4.7 Maceration ........................................................................................................................ 20 4.7.1 The role of maceration ............................................................................................... 20 4.7.2 Different type of maceration ...................................................................................... 21 4.7.3 Principles of maceration ............................................................................................ 21 4.7.4 The maceration process: grape quality and tannin concentration in wines ................ 22 4.8 Running off and pressing .................................................................................................. 24 4.8.1 Choosing the moment for running off ....................................................................... 24 4.8.2 Running off ................................................................................................................ 24 4.8.3 Pressing...................................................................................................................... 25 4.9 Fermentation ..................................................................................................................... 26 4.9.1 Biochemistry of alcoholic fermentation .................................................................... 27 3 UNIVERSITA’ DEGLI STUDI DI NAPOLI FEDERICO II XXVI DOTTORATO IN SCIENZE E TECNOLOGIE DELLE PRODUZIONI AGRO-ALIMENTARI 4.9.2 Must inoculation ........................................................................................................ 28 4.9.4 Spontaneous vs. induced fermentation ...................................................................... 28 4.10 References ...................................................................................................................... 29 5. Phenolic compounds in must and wine .................................................................................. 30 5.1 Introduction ...................................................................................................................... 30 5.2 Definitions ........................................................................................................................ 30 5.3 Non flavonoids ................................................................................................................. 30 5.3.1 Hydroxycinnamates ................................................................................................... 30 5.3.2 Benzoic acids ............................................................................................................. 31 5.3.3 Hydrolysable tannins ................................................................................................. 31 5.3.4 Stilbenes .................................................................................................................... 31 5.4 Flavonoids ........................................................................................................................ 31 5.4.1 Flavanols .................................................................................................................... 32 5.4.2 Flavonols ................................................................................................................... 33 5.4.3 Anthocyanins ............................................................................................................. 33 5.5 References ........................................................................................................................ 34 6. Post-fermentation treatments: wine aging .............................................................................. 35 6.1 Introduction ...................................................................................................................... 35 6.2 Effect of aging .................................................................................................................. 35 6.2.1 Appearance ................................................................................................................ 35 6.2.2 Taste and mouth-feel sensations ................................................................................ 36 6.2.3 Loss of modification of aroma and fermentation bouquet ......................................... 36 6.3 Barrel aging red wines ...................................................................................................... 37 6.3.1 Role of barrel aging ................................................................................................... 37 6.3.2 Oxidation-reduction ................................................................................................... 38 6.3.3 Non-volatile compounds extracted from oak barrels ................................................. 38 6.3.4 Volatile compounds extracted from oak barrels ........................................................ 39 6.4 Oak and cooperage ........................................................................................................... 39 6.4.1 Oak species and wood properties .............................................................................. 39 6.4.2 Primacy of oak ..........................................................................................................
Load more

Recommended publications
  • Chemical Properties of Phenolic Compounds
    Chapter title i PHENOLIC COMPOUND BIOCHEMISTRY Contents iii PHENOLIC COMPOUND BIOCHEMISTRY By WILFRED VERMERRIS University of Florida, Gainesville, FL, U.S.A. and RALPH NICHOLSON Purdue University, West Lafayette, IN, U.S.A. iv Contents A C.I.P. Catalogue record for this book is available from the Library of Congress. ISBN-10 1-4020-5163-8 (HB) ISBN-13 978-1-4020-5163-0 (HB) ISBN-10 1-4020-5164-6 (e-book) ISBN-13 978-1-4020-5164-7 (e-book) Published by Springer, P.O. Box 17, 3300 AA Dordrecht, The Netherlands. www.springer.com Printed on acid-free paper All Rights Reserved © 2006 Springer No part of this work may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, microfilming, recording or otherwise, without written permission from the Publisher, with the exception of any material supplied specifically for the purpose of being entered and executed on a computer system, for exclusive use by the purchaser of the work. Contents v CONTENTS PREFACE xi CHAPTER 1 Families of Phenolic Compounds and Means of Classification 1. Definitions 1 2. Classification 2 3. Classes of phenolic compounds 3 3.1 Simple phenolics 3 3.2 Phenolic acids and aldehydes 4 3.3 Acetophenones and phenylacetic acids 4 3.4 Cinnamic acids 5 3.5 Coumarins 6 3.6 Flavonoids 7 3.6.1 Chalcones 8 3.6.2 Aurones 8 3.6.3 Flavonoids 9 3.6.3.1 Flavanones 10 3.6.3.2 Flavanonols 10 3.6.3.3 Leucoanthocyanidins 11 3.6.3.4 Flavones 12 3.6.3.5 Anthocyanidins and deoxyanthocyandins 12 3.6.3.6 Anthocyanins 15 3.7 Biflavonyls 15 3.8 Benzophenones, xanthones and stilbenes 16 3.9 Benzoquinones, anthraquinones and naphthaquinones 17 3.10 Betacyanins 17 3.11 Lignans 18 3.12 Lignin 20 3.13 Tannins 23 3.13.1 Condensed tannins 24 vi Contents 3.13.2 Gallotannins 25 3.13.3 Ellagitannins 26 3.13.4 Complex tannins 29 3.14 Phlobaphenes 30 4.
    [Show full text]
  • Oenological Tannins : Characteristics, Properties and Functionalities
    Oenological Tannins : characteristics, properties and functionalities. Impact on wine quality. Adeline Vignault To cite this version: Adeline Vignault. Oenological Tannins : characteristics, properties and functionalities. Impact on wine quality.. Agricultural sciences. Université de Bordeaux; Universitat Rovira i Virgili (Tarragone, Espagne), 2019. English. NNT : 2019BORD0263. tel-02499650 HAL Id: tel-02499650 https://tel.archives-ouvertes.fr/tel-02499650 Submitted on 5 Mar 2020 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 EN COTUTELLE PRÉSENTÉE POUR OBTENIR LE GRADE DE DOCTEUR DE L’UNIVERSITÉ DE BORDEAUX ET DE L’UNIVERSITÉ ROVIRA i VIRGILI ÉCOLE DOCTORALE SCIENCES DE LA VIE ET DE LA SANTE ÉCOLE DOCTORALE BIOQU ĺMICA Y BIOTECNOLOG ĺA SPÉCIALITÉ OENOLOGIE Par Adeline VIGNAULT TANINS ŒNOLOGIQUES : CARACTÉRISTIQUES, PROPRIÉTÉS ET FONCTIONNALITÉS Impact sur la qualité des vins Sous la direction de Pierre-Louis TEISSEDRE et de Fernando ZAMORA Soutenue le 25 novembre 2019 Membres du jury : Pr. RICARDO DA SILVA, Jorge Université de Lisbonne Président Pr. KALLITHRAKA, Stamatina Université d’Athènes Rapporteur Pr. MARÍN ARROYO, Remedios María Université de Navarre Rapporteur Pr. GÓMEZ PLAZA, Encarna Université de Murcia Examinateur Pr. TEISSEDRE, Pierre-Louis Université de Bordeaux Directeur de Thèse Pr.
    [Show full text]
  • Polyphenol Metabolism: from in Vitro to in Vivo Approaches
    Polyphenol metabolism: from in vitro to in vivo approaches Aida Serra Maqueda AIDA SERRA MAQUEDA POLYPHENOL METABOLISM: FROM IN VITRO TO IN VIVO APPROACHES Doctoral Thesis Directed by Maria José Motilva Casado, PhD co-directed by Alba Macià Puig, PhD Antioxidants Research Group Department of Food Technology Universitat de Lleida Lleida, 2012 Dissertation presented by Aida Serra Maqueda to obtain the PhD degree from the University of Lleida. This work was carried out under the supervision of Maria José Motilva Casado and Alba Macià Puig. The present work has been carried out in the Antioxidant Research Group in the Food Technology Department and is included in the “Ciéncia i Tecnologia Agraria i Alimentaria” doctorate program. The work is part of the following projects: a) Methodologies for the design, evaluation and validation of functional foods to prevent cardiovascular disease and Alzheimer (MET-DEV-FUN). Funding entity: Centro para el Desarrollo Tecnológico Industrial del Ministerio de Economía y Competitividad. b) Virgin olive oil and functionality of HDL. Optimization of the phenolic composition of olive oil to evaluate the bioavailability (Coordinated Project) Funding entity: Ministerio de Ciencia e Innovación. AGL2009-13517-C03-02 (subprograma ALI) The financing of the PhD candidate was through: March 2009 -December 2009 University doctoral grant UdL-Competitive projects January 2010 - December 2012 Catalan Doctoral grant FI-DGR 2010. For the evaluation of the in utero exposure effects of a high fructose and saturated fat diet on the hepatic glucuronidation toward quercetin, performed during the 3- month internship realized in the Antioxidants Research Laboratory of the Jean Mayer USDA Human Nutrition Research Center on Aging at the TUFTS University of Boston, the candidate received an internship grant BE-DGR 2011 from the Agència de Gestió d’Ajuts Universitaris i de Recerca of the Generalitat de Catalunya.
    [Show full text]
  • Growing Naturally in Sudan No
    50 REPORTS FORESTRY TROPICAL UNIVERSITY OF HELSINKI UNIVERSITY OF HELSINKI Viikki Tropical Resources Institute Viikki Tropical Resources Institute VITRI UNIVERSITYVITRI OF HELSINKI Viikki Tropical Resources Institute TROPICAL FORESTRY REPORTS VITRI TROPICAL FORESTRY REPORTS No.No. 37 32 Husgafvel,Laxén, J. 2007.R. 2010. Is prosopis Global aand curse EU or governance a blessing? for– An sustainable ecological-economic forest management with special TROPICAL FORESTRY REPORTS referenceanalysis to of capacity an invasive building alien in tree Ethiopi speciesa and in SouthernSudan. Doctoral Sudan. thesis.Doctoral thesis. 34 No.No. 38 33 Walter,Katila, K. P. 2011. 2008. Prosopis, Devolution an alienof forest-related among the sacred rights: trees Comparative of South analysesIndia. Doctoral of six developing thesis. 50 No. 39 Kalame,countries. F.B. Doctoral2011. Forest thesis. governance and climate change adaptation: Case studies of four African No. 34 countries.Reyes, T.Doctoral 2008. Agroforestry thesis. systems for sustainable livelihoods and improved Ethnobotan No. 40 Paavola,land management M. 2012. The in impact the East of villageUsambara development Mountains, funds Tanzania. on community Doctoral welfare thesis. in the Lao People’s and No. 35 DemocraticZhou, P. 2008.Republic. Landscape-scale Doctoral thesis. soil erosion modelling and ecological restoration for a Anogeissus No. 41 Omoro,mountainous Loice M.A. watershed 2012. Impacts in Sichuan, of indigenous China. Doctoral and exotic thesis. tree species on ecosystem services: Case No. 36 studyHares, on the M. mountain& Luukkanen, cloud O. forests 2008. ofResearch Taita Hills, Collaboration Kenya. Doctoral on Responsible thesis. Natural Resource No. 42 Alam,Management, S.A. 2013. TheCarbon 1st UniPID stocks, Workshop.
    [Show full text]
  • A 1A9, A431 and A549 Cell Lines, 3478 12Α,13Α-Aziridinyl Epothilone
    Index A Acanthoscelides obtectus, 4091 1A9, A431 and A549 cell lines, 3478 Acanthostrongylophora, 1293 12a,13a-Aziridinyl epothilone derivatives, 990 Acari, 4070, 4083 Aaptos ciliata, 1292 Acaricides, 4070, 4076, 4083 AATs. See Anthocyanin acyltransferases Accelerated solvent extraction (ASE), 1017, (AATs) 2017, 2021–2023, 2032, 2037, 2111 Ab (1-42), 2287 p-Acceptors, 692 ABA biosynthesis, 1736 Accretion, 2405 Ab aggregation, 2286 Accumulation, 2321 Abdominal troubles, 3477 Acetaldehyde (ATL), 2902 Aberrant behavior, 1375 Acetaldehyde acid, 1783 Aberrant estrous cycles, 2421 Acetate, 50, 59 Abies alba, 2980 Acetate-mevalonate (Ac-MEV), 2943 Abietadiene synthase, 2725 Acetate pathway, 2314 Abiotic and biotic elicitors, 2783 Acetic acid (ACE), 851, 1608, 2884 Abiotic factor, 1697 Acetogenic bacteria, 2443 Abiotic stresses, 2930 Acetone, 3371 Ab neuropathology, 2285 Acetonitrile, 691, 1170, 1175 Ab oligomerization, 2285 3-Acetylaconitine, 1508 Ab oligomers, 2283 Acetyl-ACP, 963 Ab peptides, 1308, 2285 Acetyl-and butyrylcholinesterase inhibitors, Ab polymerization, 2287 3488 Abrin, 296 Acetylcholine (ACh), 1241, 1306, 1333, 1526, Abscisic acid (ABA), 2860, 3591 1527, 1529, 1530, 3710 Absolute configuration, 930, 3320 Acetylcholine esterase, 51, 52 Absolute configuration of monosaccharides, Acetylcholine esterase inhibitor activity, 2906 3319 Acetylcholinesterase (AChE), 41, 1246, 1308, Absorbance (A), 3334, 3380 1334, 1527, 1529–1533, 1535, 4097 Absorbance spectrum, 3929, 3933, 3934 Acetyl-CoA, 61, 584 Absorption, 1230, 2321, 2470–2476, Acetyl-CoA carboxylase (ACC), 1658, 1825 2478–2481, 3134, 3377, 3616, 4024 3-Acetyldeoxynivalenol, 3127, 3145 coefficient, 3380 15-Acetyl deoxynivalenol (15ADON), and metabolism, 1428 3127, 3145 wavelength, 4028 Acetylerucifoline, 1061 Abusive correlations, 2410 Acetylgaertneroside, 3054 Acacetin, 1830 60-O-Acetylgeniposide, 3058 Acacia, 865 8-O-Acetylharpagide, 3055 a2C adrenergic, 4124 Acetylintermedine, 1061 Acanthaceae, 801 Acetyllycopsamine, 1061 K.G.
    [Show full text]
  • Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols As a Case Study
    foods Review Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case Study José S. Câmara 1,2,* , Bianca R. Albuquerque 3,4 , Joselin Aguiar 1,Rúbia C. G. Corrêa 3,5, João L. Gonçalves 1 , Daniel Granato 6 , Jorge A. M. Pereira 1 , Lillian Barros 3,* and Isabel C. F. R. Ferreira 3 1 CQM—Centro de Química da Madeira, Campus Universitário da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal; [email protected] (J.A.); [email protected] (J.L.G.); [email protected] (J.A.M.P.) 2 Departamento de Química, Faculdade de Ciências Exatas e da Engenharia da Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal 3 Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; [email protected] (B.R.A.); [email protected] (R.C.G.C.); [email protected] (I.C.F.R.F.) 4 REQUIMTE—Science Chemical Department, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira N◦ 228, 4050-313 Porto, Portugal 5 Program of Master in Clean Technologies, Cesumar Institute of Science Technology and Innovation (ICETI), Cesumar University—UniCesumar, Parana 87050-390, Brazil 6 Food Processing and Quality, Natural Resources Institute Finland (Luke), Tietotie 2, FI-02150 Espoo, Finland; daniel.granato@luke.fi * Correspondence: [email protected] (J.S.C.); [email protected] (L.B.); Tel.: +351-29170-5112 (J.S.C.); +351-2-7333-0901 (L.B.) Abstract: Experimental studies have provided convincing evidence that food bioactive compounds (FBCs) have a positive biological impact on human health, exerting protective effects against non- communicable diseases (NCD) including cancer and cardiovascular (CVDs), metabolic, and neu- rodegenerative disorders (NDDs).
    [Show full text]
  • Tannins Extraction: a Key Point for Their Valorization and Cleaner Production Pedro De Hoyos-Martinez, Juliette Merle, Jalel Labidi, Fatima Charrier-El Bouhtoury
    Tannins extraction: A key point for their valorization and cleaner production Pedro de Hoyos-Martinez, Juliette Merle, Jalel Labidi, Fatima Charrier-El Bouhtoury To cite this version: Pedro de Hoyos-Martinez, Juliette Merle, Jalel Labidi, Fatima Charrier-El Bouhtoury. Tannins ex- traction: A key point for their valorization and cleaner production. Journal of Cleaner Production, Elsevier, 2019, 206, pp.1138-1155. 10.1016/j.jclepro.2018.09.243. hal-01925978 HAL Id: hal-01925978 https://hal.archives-ouvertes.fr/hal-01925978 Submitted on 27 Nov 2018 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. 1 ACCEPTED MANUSCRIPT Tannins extraction: a key point for their valorization and cleaner production Pedro L. de Hoyos-Martínez1,2, Juliette Merle2, Jalel Labidi1, Fatima Charrier – El Bouhtoury2* 1 Chemical and environmental engineering department, University of the Basque Country, Plaza Europa, 1, 20018, Donostia-San sebastián, Spain. 2 CNRS/UPPA PAU & PAYS ADOUR/ E25 UPPA, Institute of Analytical Sciences and Physico-Chemistry for Environment and Materials (IPREM), IUT des Pays de l’Adour, 371 Rue de Ruisseau, 40004 Mont de Marsan, France *Corresponding author: Fatima Charrier - El Bouhtoury: [email protected] Abstract: Tannins are phenolic compounds with considerable abundance in nature.
    [Show full text]
  • Tannins: Prospectives and Actual Industrial Applications
    biomolecules Review Tannins: Prospectives and Actual Industrial Applications Antonio Pizzi LERMAB-ENSTIB, University of Lorraine, 27 rue Philippe Seguin, 88000 Epinal, France; [email protected] Received: 31 May 2019; Accepted: 3 August 2019; Published: 5 August 2019 Abstract: The origin of tannins, their historical evolution, their different types, and their applications are described. Old and established applications are described, as well as the future applications which are being developed at present and that promise to have an industrial impact in the future. The chemistry of some of these applications is discussed where it is essential to understand the tannins and their derivates role. The essential points of each application, their drawbacks, and their chance of industrial application are briefly discussed. The article presents historical applications of tannins, such as leather, or traditional medicine, and more recent applications. Keywords: tannins; applications; new applications; drawbacks; advantages 1. Origin of Tannins Leather tanning has been used for centuries, even millennia, by immersing skins in water where special barks or woods containing tannin have been added. Up to a full year was necessary for leather to be produced in such a manner. However, the current tannin extraction industry is relatively newer. The more modern history of tannins began in the 17th century when Giovannetti, an Italian chemist, studied the interactions between iron solutions and substances called “astringents”. In 1772, various researchers identified the presence of an acid in these compounds. This acid was then isolated by Scheele and turned out to be gallic acid. Based on the experiments of Deyeux and Bartholdi, continued by Proust in the late 18th and early 19th centuries, tannins have been officially recognized as a discrete group of different molecules based on gallic acid content.
    [Show full text]
  • Defining Phytochemical Phenotypes: Size and Shape Analysis of Phenolic Compounds in Oaks (Fagaceae, Quercus) of the Chihuahuan Desert
    1233 Defining phytochemical phenotypes: size and shape analysis of phenolic compounds in oaks (Fagaceae, Quercus) of the Chihuahuan Desert Christopher T. Yarnes, William J. Boecklen, Kati Tuominen, and Juha- Pekka Salminen Abstract: Interspecific variation in phenolic metabolism across plant species has been correlated to numerous ecological factors, yet generalities concerning the ecological role(s) of phenolics remain elusive. Moreover, studies of allometric var- iation (absolute and relative concentration) in phenolic metabolism are rare despite the importance of each to ecological in- teractions. In this study, we characterize individual phenolics in a group of 12 oak species from the Chihuahuan Desert and examine interspecific variation in the absolute and relative concentrations of phenolics using size and shape analysis. Size and shape analysis was able to successfully identify those compounds that contribute most to the interspecific allo- metric variation in phenolics and classify the oak species on the basis of phenolic metabolism. White versus black oak subgenera were found to be most different in their phenolic composition, where the two black oak species contained fewer and less diverse phenolics. Within the 10 white oak species, a predominantly eastern white oak, Quercus muhlenbergii En- gelmann, was found to vary significantly from the more widespread white oaks of the Chihuahuan Desert. We also report the occurrence of complex tannins in oaks of North America for the first time, update proposed pathways of ellagitannin biosynthesis in oaks, and discuss the applicability of size and shape analysis to ecological studies of phenolics. Key words: phenolic, size and shape, relative, absolute, Quercus, oak, phenotype. Re´sume´ : La variation interspe´cifique du me´tabolisme phe´nolique, parmi les espe`ces de plantes, a e´te´ corre´le´e avec de nombreux facteurs e´cologiques, alors que les ge´ne´ralite´s concernant le(s) roˆle(s) e´cologique(s) des phe´nols demeure(nt) obscur(es).
    [Show full text]
  • Technological Application of Tannin-Based Extracts
    molecules Review Technological Application of Tannin-Based Extracts Maria Fraga-Corral 1,2 , Paula García-Oliveira 1, Antia G. Pereira 1,2, Catarina Lourenço-Lopes 1 , Cecilia Jimenez-Lopez 1,2, Miguel Angel Prieto 1 and Jesus Simal-Gandara 1,* 1 Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; [email protected] (M.F.-C.); [email protected] (P.G.-O.); [email protected] (A.G.P.); [email protected] (C.L.-L.); [email protected] (C.J.-L.); [email protected] (M.A.P.) 2 Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal * Correspondence: [email protected]; Tel.: +34-988-38-700 Academic Editor: Teresa Escribano-Bailón Received: 19 December 2019; Accepted: 29 January 2020; Published: 30 January 2020 Abstract: Tannins are polyphenolic compounds naturally found in vegetables. Their presence in nature has prompted their historical use in many different ways. The revision of their traditional utilization has allowed their further modification aiming for an industrial application. Sometimes these modifications have implied the addition of harmful substances such as formaldehyde, classified as a carcinogen of category B1. In other cases, these natural tannins have been replaced by synthetic compounds that threaten human and animal health and damage the environment. Therefore, currently, both academy and industry are searching for the substitution of these unsafe complexes by the increasing inclusion of tannins, natural molecules that can be obtained from several and diverse renewable resources, modified using harmless additives.
    [Show full text]
  • Chapter Chestnuts Compounds-1.Pdf
    Natural Bioactive Compounds from Fruits and Vegetables as Health Promoters Part II Edited by Luís Rodrigues da Silva CICS – UBI – Health Sciences Research Centre University of Beira Interior Covilhã Portugal & Branca Maria Silva CICS – UBI – Health Sciences Research Centre University of Beira Interior Covilhã Portugal Natural Bioactive Compounds from Fruits and Vegetables as Health Promoters Authors: Luís R. Silva and Branca Silva ISBN (eBook): 978-1-68108-243-1 ISBN (Print): 978-1-68108-244-8 © 2016, Bentham eBooks imprint. Published by Bentham Science Publishers – Sharjah, UAE. All Rights Reserved. First published in 2016. 132 Natural Bioactive Compounds from Fruits and Vegetables, 2016, 132-154 CHAPTER 6 Bioactive Compounds of Chestnuts as Health Promoters Teresa Delgado1,2, José A. Pereira1, Susana Casal2,*, Elsa Ramalhosa1,* 1 Mountain Research Centre (CIMO) - School of Agriculture, Polytechnic Institute of Bragança, Bragança, Portugal 2 LAQV-REQUIMTE, Chemistry Department, Faculty of Pharmacy, Oporto University, Porto, Portugal Abstract: Different chestnut species can be cultivated for fruit production, the most valorised part for nutritional purposes. However Castanea sativa Mill., the “European chestnut”, is one of the most valorised worldwide. Its fruits are consumed either raw or after processing, being boiling and roasting the most usual ones. The nutritional composition of fresh chestnut is variable, with interesting amounts of carbohydrates and fibre, together with low fat content, with differences between cultivars and producing regions. In respect to the presence of bioactive compounds, such as phenolic compounds, vitamins, fatty acids, among others, some studies had focused on the fruit benefits to human health but few reported the effect of processing in those compounds.
    [Show full text]
  • Étude De La Composition Macromoléculaire Du Raisin Et Des Vins : Impact Sur La Qualité Sensorielle Liming Zeng
    Étude de la composition macromoléculaire du raisin et des vins : impact sur la qualité sensorielle Liming Zeng To cite this version: Liming Zeng. Étude de la composition macromoléculaire du raisin et des vins : impact sur la qualité sensorielle. Biologie moléculaire. Université de Bordeaux, 2015. Français. NNT : 2015BORD0302. tel-01443274 HAL Id: tel-01443274 https://tel.archives-ouvertes.fr/tel-01443274 Submitted on 23 Jan 2017 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 PRÉSENTÉE POUR OBTENIR LE GRADE DE DOCTEUR DE L’UNIVERSITÉ DE BORDEAUX ÉCOLE DOCTORALE DES SCIENCES DE LA VIE ET DE LA SANTÉ SPÉCIALITÉ ŒNOLOGIE Par Liming ZENG Étude de la composition macromoléculaire du raisin et des vins : impact sur la qualité sensorielle Sous la direction de : Michaël JOURDES Soutenue le 10 décembre 2015 Membres du jury : M. TEISSÈDRE, Pierre-Louis Professeur Université de Bordeaux Président M. ZAMORA, Fernando Professeur Université Rovira i Virgili Rapporteur M. De FREITAS, Victor Professeur Université de Porto Rapporteur M. DANGLES, Olivier Professeur Université d’Avignon Examinateur M. JOURDES, Michaël MC Université de Bordeaux Directeur de thèse Étude de la composition macromoléculaire du raisin et des vins : impact sur la qualité sensorielle Résumé : Les tanins condensés et les pigments polymérisés sont deux grandes familles de macromolécules qui jouent des rôles importants sur la qualité organoleptique du vin rouge.
    [Show full text]