Synthesis and Analysis of Chlorogenic Acid Derivatives from Food Processing
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Microclimatic Influences on Grape Quality
AusdemInstitutfürWeinanalytikundGetränkeforschung derHochschuleGeisenheimUniversity Prof.Dr.HelmutDietrich unddem InstitutfürPŇanzenbauundPŇanzenzüchtungII derJustusͲLiebigͲUniversitätGießen ProfessurfürBiometrieundPopulationsgenetik Prof.Dr.MatthiasFrisch Microclimaticinfluencesongrapequality Dissertation zurErlangungdesGradeseinesDoktors derAgrarwissenschaften imFachbereich Agrarwissenschaften,OekotrophologieundUmweltmanagement JustusͲLiebigͲUniversitätGießen Vorgelegtvon MatthiasFriedelausAlzenau Gießen,31.03.2017 Selbständigkeitserklärung Icherkläre:IchhabedievorgelegteDissertationselbständigundohneunerlaubte fremde Hilfe und nur mit den Hilfen angefertigt, die ich in der Dissertation angegebenhabe.AlleTextstellen,diewörtlichodersinngemäßausveröffentlichten Schriften entnommen sind, und alle Angaben, die auf mündlichen Auskünften beruhen,sindalssolchekenntlichgemacht.Beidenvonmirdurchgeführtenundin der Dissertation erwähnten Untersuchungen habe ich die Grundsätze guter wissenschaftlicher Praxis, wie sie in der „Satzung der JustusͲLiebigͲUniversität Gießen zur Sicherung guter wissenschaftlicher Praxis“ niedergelegt sind, eingehalten. Declarationofauthorship Ideclare: thisdissertationsubmittedisaworkof myown,writtenwithoutany illegitimate help by any third party and only with materials indicated in the dissertation. I have indicated in the text where I have used text from already publishedsources,eitherwordforwordorinsubstance,andwhereIhavemade statements based on oral information given to me. At any time during the investigationscarriedoutbymeanddescribedinthedissertation,Ifollowedthe -
Antioxidant Capacities and Phenolic Levels of Different Varieties of Serbian White Wines
Molecules 2010, 15, 2016-2027; doi:10.3390/molecules15032016 OPEN ACCESS molecules ISSN 1420-3049 www.mdpi.com/journal/molecules Article Antioxidant Capacities and Phenolic Levels of Different Varieties of Serbian White Wines Milan N. Mitić, Mirjana V. Obradović, Zora B. Grahovac and Aleksandra N. Pavlović * Faculty of Sciences and Mathematics, Department of Chemistry, University of Niš, Višegradska 33, P.O.Box 224, 18000 Niš, Serbia; E-Mails: [email protected](M.N.M.); [email protected] (M.V.O.); [email protected] (Z.B.G.) ∗ Author to whom correspondence should be addressed; E-Mail: [email protected]. Received: 22 January 2010; in revised form: 23 February 2010 / Accepted: 9 March 2010 / Published: 22 March 2010 Abstract: The biologically active compounds in wine, especially phenolics, are responsible for reduced risk of developing chronic diseases (cardiovascular disrease, cancer, diabetes, etc.), due to their antioxidant activities. We determined the contents of total phenolics (TP) and total flavonoids (TF) in selected Serbian white wines by colorimetric methods. Total antioxidant activity (TAA) of the white wines was analyzed using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity assay. Međaš beli had the highest content of TP, TF and TAA. The radical scavenging capacity (RSC) and total antioxidant activity (TAA) of white wines were 15.30% and 1.055 mM Trolox equivalent, respectively. Total phenolic (TP) and total flavonoid (TF) contents in white wines ranged from 238.3 to 420.6 mg gallic acid equivalent per L of wines and 42.64 to 81.32 mg catechin equivalent per L of wines, respectively. -
Chemical Composition, Cytotoxic and Antioxidative Activities of Ethanolic
CORE Metadata, citation and similar papers at core.ac.uk Provided by Cherry - Repository of the Faculty of Chemistry; University of Belgrade Chemical composition, cytotoxic and antioxidative activities of ethanolic extracts of propolis on HCT-116 cell line Jovana B Žižića,∗, Nenad L Vukovićb, Milka B Jadraninc, Boban D Anđelkovićd, Vele V Teševićd, Miroslava M Kacaniovae , Slobodan B Sukdolakb and Snežana D Markovića aDepartment of Biology and Ecology, Faculty of Science, University of Kragujevac, Radoja Domanovića 12, 34 000 Kragujevac, Serbia bDepartment of Chemistry, Faculty of Science, University of Kragujevac, Radoja Domanovića 12, 34 000 Kragujevac, Serbia cInstitute of Chemistry, Technology and Metallurgy, University of Belgrade, Njegoševa 12, 11000 Belgrade, Serbia dFaculty of Chemistry, University of Belgrade, Studentski trg 16, 11000 Belgrade, Serbia eDepartment of Microbiology, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic This article has been accepted for publication and undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Please cite this article as doi: 10.1002/jsfa.6132 © 2013 Society of Chemical Industry *Correspondence to: Jovana B Žižić, Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Radoja Domanovića 12, 34 000 Kragujevac, Serbia E-mail: [email protected] Abstract BACKGROUND: Propolis is a complex resinous sticky substance that honeybees collect from buds and exudates of various plants. Due to propolis versatile biological and pharmacological activities, it is widely used in medicine, cosmetics and food industry. -
Influence Des Phénomènes D'oxydation Lors De L'élaboration Des Moûts Sur La Qualité Aromatique Des Vins De Melon B. Et
CENTRE INTERNATIONAL D’ETUDES SUPERIEURES EN SCIENCES AGRONOMIQUES – MONTPELLIER SUPAGRO THESE Pour obtenir le grade de DOCTEUR DU CENTRE INTER NATIONAL D’ETUDES SUPERIEURES EN SCIENCES AGRONOMIQUES – MONTPELLIER SUPAGRO Ecole Doctorale : Sciences des Procédés – Sciences des Aliments Spécialité : Biochimie, Chimie, Technologie des Aliments Présentée et soutenue publiquement par Aurélie ROLAND Le 4 Novembre 2010 Influence des phénomènes d’oxydation lors de l’élaboration des moûts sur la qualité aromatique des vins de Melon B. et de Sauvignon Blanc en Val de Loire JURY Doris Rauhut Professeur, Forschungsanstalt Geisenheim, Fachgebiet Rapporteur Mikrobologie und Biochemie, Allemagne Juan Cacho Professeur, Universidad de Zaragoza, Departamento de Rapporteur Química Analítica, Espagne Eric Spinnler Professeur, AgroParisTech, Département Sciences et Examinateur Procédés des Aliments et Bioproduits, Grignon, France Florine Cavelier Directeur de Recherche CNRS, Institut des Biomolécules Examinateur Max Mousseron, Montpellier, France Frédéric Charrier Ingénieur Œnologue, Institut Français de la Vigne et du Vin, Membre Invité Pôle Val de Loire, Vertou, France Etienne Goulet Directeur Technique, Interloire, Angers, France Membre Invité Alain Razungles Professeur, Montpellier Supagro, UMR Sciences pour Directeur de Thèse l’œnologie , France Rémi Schneider Directeur UMT Qualinov, Institut Français de la Vigne et du Directeur de Thèse Vin, Pôle Rhône Méditerranée, Montpellier, France REMERCIEMENTS Ce travail de thèse a été réalisé au sein du Plateau Technique des Volatils à l’INRA de Montpellier dans le cadre d’un contrat CIFRE avec INTERLOIRE et en partenariat avec l’Institut Français de la Vigne et du Vin et la SICAVAC de Sancerre. En premier lieu, je souhaite remercier très sincèrement Rémi Schneider , mon directeur de thèse, pour avoir dirigé ce travail avec rigueur et enthousiasme, pour m’avoir encouragé e dans mes choix et fait confiance tout au long de ma thèse. -
Value Addition of Southern African Monkey Orange (Strychnos Spp.): Composition, Utilization and Quality Ruth Tambudzai Ngadze
Value addition of Southern African monkey orange ( Value addition of Southern African monkey orange (Strychnos spp.): composition, utilization and quality Strychnos spp.): composition, utilization and quality Ruth Tambudzai Ngadze 2018 Ruth Tambudzai Ngadze Propositions 1. Food nutrition security can be improved by making use of indigenous fruits that are presently wasted, such as monkey orange. (this thesis) 2. Bioaccessibility of micronutrients in maize-based staple foods increases by complementation with Strychnos cocculoides. (this thesis) 3. The conclusion from Baker and Oswald (2010) that social media improve connections, neglects the fact that it concomitantly promotes solitude. (Journal of Social and Personal Relationships 27:7, 873–889) 4. Sustainable agriculture in developed countries can be achieved by mimicking third world small-holder agrarian systems. 5. Like first time parenting, there is no real set of instructions to prepare for the PhD journey. 6. Undertaking a sandwich PhD is like participating in a survival reality show. Propositions belonging to the thesis, entitled: Value addition of Southern African monkey orange (Strychnos spp.): composition, utilization and quality Ruth T. Ngadze Wageningen, October 10, 2018 Value addition of Southern African monkey orange (Strychnos spp.): composition, utilization and quality Ruth Tambudzai Ngadze i Thesis committee Promotor Prof. Dr V. Fogliano Professor of Food Quality and Design Wageningen University & Research Co-promotors Dr A. R. Linnemann Assistant professor, Food Quality and Design Wageningen University & Research Dr R. Verkerk Associate professor, Food Quality and Design Wageningen University & Research Other members Prof. M. Arlorio, Università degli Studi del Piemonte Orientale A. Avogadro, Italy Dr A. Melse-Boonstra, Wageningen University & Research Prof. -
Isolation and Functional Characterization of a Cdna Coding A
Isolation and functional characterization of a cDNA coding a hydroxycinnamoyltransferase involved in phenylpropanoid biosynthesis in Cynara cardunculus L Cinzia Comino, Sergio Lanteri, Ezio Portis, Alberto Acquadro, Annalisa Romani, Alain Hehn, Romain Larbat, Frédéric Bourgaud To cite this version: Cinzia Comino, Sergio Lanteri, Ezio Portis, Alberto Acquadro, Annalisa Romani, et al.. Isolation and functional characterization of a cDNA coding a hydroxycinnamoyltransferase involved in phenyl- propanoid biosynthesis in Cynara cardunculus L. BMC Plant Biology, BioMed Central, 2007, 7 (1), pp.14. 10.1186/1471-2229-7-14. hal-01738035 HAL Id: hal-01738035 https://hal.archives-ouvertes.fr/hal-01738035 Submitted on 20 Mar 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. Distributed under a Creative Commons Attribution| 4.0 International License BMC Plant Biology BioMed Central Research article Open Access Isolation and functional characterization of a cDNA coding a hydroxycinnamoyltransferase involved in phenylpropanoid biosynthesis in Cynara cardunculus -
Wine-Making with Protection of Must Against Oxidation in a Warm, Semi-Arid Terroir O
Wine-making with Protection of Must against Oxidation in a Warm, Semi-arid Terroir o. Corona Dipartimento di Ingegneria e Tecnologie Agro-Forestali, Universita degli Studi di Palermo, 90128 Palermo, Italy Submitted for publication: November 2009 Accepted for publication: March 201 0 Key words: Enzymatic oxidation, protection against oxidation To protect varietal aromas from oxidation before alcoholic fermentation, two grape must samples were prepared from white grapes potentially low in copper, pre-cooled and supplemented with ascorbic acid and solid CO (trial 2 ) B )' AC02 or S02 (trial S02 The wines prepared from musts protected from oxidation had aroma descriptors that included "passion fruit" and "grapefruit skin". The lower concentrations offtavanols in the AC02 trial demonstrated that the use of solid CO2 as an oxidation preventative instead of S02 reduced the extraction of these polyphenols from the grape solids. The higher concentration of hydroxycinnamoyl tartaric acids of the wine from the AC02 trial with respect to BS02 was ascribed to the lower grape polyphenoloxidase activity induced by the lower oxygen level AC02 B " in the trial, or to the combination of caftaric acid quinone with the S02 in S02 Although the grapes were very ripe (alcohol in wines ~ 14.5% vol), the wines made with musts prepared by the two techniques were characterised by aroma descriptors like "passion fruit" and "grapefruit skin", and these aromas were not detected in the wines prepared from unprotected musts. F or the production of white wine, the grapes are usually pressed Darriet el aI., 1995; Bouchilloux el ai., 1998; Tominaga el ai., after destemming and crushing, and the must that is obtained after 1998; Peyrot des Gachons el ai., 2000; Murat el ai., 2001), can settling is fermented by yeasts at a temperature that generally be oxidised, with a loss of the varietal characters of the wine. -
Characterisation of Extracts Obtained from Unripe Grapes and Evaluation
foods Article Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products Giovanna Fia * , Ginevra Bucalossi and Bruno Zanoni DAGRI—Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies, University of Florence, Via Donizetti, 6-50144 Firenze, Italy; ginevra.bucalossi@unifi.it (G.B.); bruno.zanoni@unifi.it (B.Z.) * Correspondence: giovanna.fia@unifi.it; Tel.: +39-055-2755503 Abstract: Unripe grapes (UGs) are a waste product of vine cultivation rich in natural antioxidants. These antioxidants could be used in winemaking as alternatives to SO2. Three extracts were obtained by maceration from Viognier, Merlot and Sangiovese UGs. The composition and antioxidant activity of the UG extracts were studied in model solutions at different pH levels. The capacity of the UG extracts to protect wine colour was evaluated in accelerated oxidation tests and small-scale trials on both red and white wines during ageing in comparison with sulphur dioxide, ascorbic acid and commercial tannins. The Viognier and Merlot extracts were rich in phenolic acids while the Sangiovese extract was rich in flavonoids. The antioxidant activity of the extracts and commercial Citation: Fia, G.; Bucalossi, G.; tannins was influenced by the pH. In the oxidation tests, the extracts and commercial products Zanoni, B. Characterisation of Extracts showed different wine colour protection capacities in function of the type of wine. During ageing, Obtained from Unripe Grapes and Evaluation of Their Potential Protective the white wine with the added Viognier UG extract showed the lowest level of colour oxidation. -
Performance of a Protein Extracted from Potatoes for Fining of White Musts
Food Chemistry 190 (2016) 237–243 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevier.com/locate/foodchem Performance of a protein extracted from potatoes for fining of white musts ⇑ Angelita Gambuti a, Alessandra Rinaldi a,b, , Raffaele Romano c, Nadia Manzo c, Luigi Moio a a Dipartimento Agraria, Università degli Studi di Napoli Federico II, Sezione di Scienze della Vigna e del Vino, Viale Italia, 83100 Avellino, Italy b Biolaffort, 126 Quai de la Sauys, 33100 Bordeaux, France c Dipartimento Agraria, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici (NA), Italy article info abstract Article history: In this study, the potentiality of Patatin (P), a protein extracted from potato, as must fining agent was Received 4 March 2015 investigated on musts obtained from two South Italy grape cultivars (Falanghina and Greco). Besides P, Received in revised form 14 May 2015 fining agents as bentonite (B) and potassium caseinate (C) were assayed at different concentrations. Accepted 15 May 2015 The rate of sedimentation, the decline of turbidity during time, the absorbance at 420 nm, the GRP (grape Available online 16 May 2015 reaction products) and hydroxycinnamic acids (HCA) concentrations were determined. The comparative trials showed that P is a suitable fining agent to prevent browning and decrease haze Keywords: during must settling because its effect on grape phenolics, brown pigments and turbidity is comparable Must fining and/or better than that detected for C. Its use as single fining agent or in combination with B depends on Potato proteins Browning must characteristics. Fining agents Ó 2015 Published by Elsevier Ltd. -
Medicinal Herbs Used in Traditional Management of Breast Cancer: Mechanisms of Action
medicines Review Medicinal Herbs Used in Traditional Management of Breast Cancer: Mechanisms of Action Donovan A. McGrowder 1,*, Fabian G. Miller 2,3, Chukwuemeka R. Nwokocha 4 , Melisa S. Anderson 5, Cameil Wilson-Clarke 4 , Kurt Vaz 1, Lennox Anderson-Jackson 1 and Jabari Brown 1 1 Department of Pathology, Faculty of Medical Sciences, The University of the West Indies, Kingston 7, Jamaica; [email protected] (K.V.); [email protected] (L.A.-J.); [email protected] (J.B.) 2 Department of Physical Education, Faculty of Education, The Mico University College, 1A Marescaux Road, Kingston 5, Jamaica; [email protected] 3 Department of Biotechnology, Faculty of Science and Technology, The University of the West Indies, Kingston 7, Jamaica 4 Department of Basic Medical Sciences, Faculty of Medical Sciences, The University of the West Indies, Kingston 7, Jamaica; [email protected] (C.R.N.); [email protected] (C.W.-C.) 5 School of Allied Health and Wellness, College of Health Sciences, University of Technology, Kingston 7, Jamaica; [email protected] * Correspondence: [email protected] Received: 1 July 2020; Accepted: 9 August 2020; Published: 14 August 2020 Abstract: Background: Breast cancer is one of the principal causes of death among women and there is a pressing need to develop novel and effective anti-cancer agents. Natural plant products have shown promising results as anti-cancer agents. Their effectiveness is reported as decreased toxicity in usage, along with safety and less recurrent resistances compared with hormonal targeting anti-cancer agents. Methods: A literature search was conducted for all English-language literature published prior to June 2020. -
5-Caffeoylquinic Acid and Caffeic Acid Orally Administered Suppress P-Selectin Expression on Mouse Platelets ⁎ Jae B
Available online at www.sciencedirect.com Journal of Nutritional Biochemistry 20 (2009) 800–805 5-Caffeoylquinic acid and caffeic acid orally administered suppress P-selectin expression on mouse platelets ⁎ Jae B. Park Diet, Genomics, and Immunology Laboratory, BHNRC, ARS, USDA, Beltsville, MD 20705, USA Received 15 February 2008; received in revised form 18 July 2008; accepted 25 July 2008 Abstract Caffeic acid and 5-caffeoylquinic acid are naturally occurring phenolic acid and its quinic acid ester found in plants. In this article, potential effects of 5-caffeoylquinic acid and caffeic acid on P-selectin expression were investigated due to its significant involvement in platelet activation. First, the effects of 5-caffeoylquinic acid and caffeic acid on cyclooxygenase (COX) enzymes were determined due to their profound involvement in regulating P-selectin expression on platelets. At the concentration of 0.05 μM, 5-caffeoylquinic acid and caffeic acid were both able to inhibit COX-I enzyme activity by 60% (Pb.013) and 57% (Pb.017), respectively. At the same concentration, 5-caffeoylquinic acid and caffeic acid were also able to inhibit COX-II enzyme activity by 59% (Pb.012) and 56% (Pb.015), respectively. As expected, 5-caffeoylquinic acid and caffeic acid were correspondingly able to inhibit P-selectin expression on the platelets by 33% (Pb.011) and 35% (Pb.018), at the concentration of 0.05 μM. In animal studies, 5-caffeoylquinic acid and caffeic acid orally administered to mice were detected as intact forms in the plasma. Also, P-selectin expression was respectively reduced by 21% (Pb.016) and 44% (Pb.019) in the plasma samples from mice orally administered 5-caffeoylquinic acid (400 μg per 30 g body weight) and caffeic acid (50 μg per 30 g body weight). -
Production of Verbascoside, Isoverbascoside and Phenolic
molecules Article Production of Verbascoside, Isoverbascoside and Phenolic Acids in Callus, Suspension, and Bioreactor Cultures of Verbena officinalis and Biological Properties of Biomass Extracts Paweł Kubica 1 , Agnieszka Szopa 1,* , Adam Kokotkiewicz 2 , Natalizia Miceli 3 , Maria Fernanda Taviano 3 , Alessandro Maugeri 3 , Santa Cirmi 3 , Alicja Synowiec 4 , Małgorzata Gniewosz 4 , Hosam O. Elansary 5,6,7 , Eman A. Mahmoud 8, Diaa O. El-Ansary 9, Omaima Nasif 10, Maria Luczkiewicz 2 and Halina Ekiert 1,* 1 Chair and Department of Pharmaceutical Botany, Faculty of Pharmacy, Jagiellonian University, Medical College, ul. Medyczna 9, 30-688 Kraków, Poland; [email protected] 2 Chair and Department of Pharmacognosy, Faculty of Pharmacy, Medical University of Gdansk, al. gen. J. Hallera 107, 80-416 Gda´nsk,Poland; [email protected] (A.K.); [email protected] (M.L.) 3 Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Palatucci, 98168 Messina, Italy; [email protected] (N.M.); [email protected] (M.F.T.); [email protected] (A.M.); [email protected] (S.C.) 4 Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, ul. Nowoursynowska 159c, 02-776 Warsaw, Poland; [email protected] (A.S.); [email protected] (M.G.) 5 Plant Production Department, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia; [email protected] 6 Floriculture, Ornamental Horticulture,