Antioxidant Activity of Some Types of White Wines and Juices Investigated by Epr Spectroscopy

Petrisor, D.; Damian, Grigore; Simon, S.; Hosu, Anamaria; Miclăuş, Vasile

doi:10.1142/s0217984908017175

Cited by 7 publications

(4 citation statements)

References 18 publications

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“…Summing up, the antioxidant capacity of the individual hop oils discussed in this study was quite diverse and yet, in general, the respective numerical values were in the range of 0-45 µmol of TR, GA, or AA per 100 mL hop oil sample (Table 3). This meant that, compared to other edible liquids, the antioxidant capacity of the commercial hop oils was lower than that of red wines [47,48] and comparable with the data obtained from EPR spectroscopy studies of beers [49] and white wines [47,48,50]. For example, the numerical values of TREAC reported in reference [49] for 63 commercial beers (pilsner, lager etc.)…”

Section: Epr Spectroscopic Assessment Of Antioxidant Capacity Of Hop ...supporting

confidence: 73%

A Comparison of Quantitative Composition and Bioactivity of Oils Derived from Seven North American Varieties of Hops (Humulus lupulus L.)

et al. 2023

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Seven commercial hop (Humulus lupulus L.) oils originating from a selection of North American hop varieties (Amarillo, Azacca, Cascade, Centennial, Chinook, Saaz, and Ahhhroma) and six homemade hop oils hydrodistilled from the same commercial hop pellets (except Ahhhroma) were compared. Seven terpenes regarded as hop oil markers (i.e., α-pinene, β-pinene, β-myrcene, β-ocimene, limonene, β-caryophyllene, and α-humulene) and methyl heptanoate were identified and quantified by GC–MS and GC-FID. The antioxidant potential of the commercial hop oil samples was evaluated using electron paramagnetic resonance (EPR) spectroscopy, while their components’ antibacterial (against Aliivibrio fischeri) and enzyme (α-glucosidase and lipase) inhibition activities were screened using high-performance thin-layer chromatography (HPTLC)-based assays. A distinct feature of five of the commercial hop oils (except Saaz and Ahhhroma) was relatively high contents of β-myrcene (between 4.21 and 6.40 µg mg−1 hop oil). Azacca, Cascade, and Centennial hydrodistilled oils had perceptibly higher contents of β-caryophyllene than the rest, and most of them (except Chinook) contained relatively high amounts of α-humulene. Differences between the terpene profiles of the commercial and homemade hydrodistilled hop oils suggested that the commercial hop oils were derived from hop cones in a process different from hydrodistillation. The oils showed relatively low antioxidant potential, comparable to that of popular beers and white wines. The highest antioxidant potential was observed in Ahhhroma oil, while it was very low in Centennial oil, and no antioxidant potential was observed in Cascade and Saaz oils. The developed streamlined workflow, including parallel HPTLC-directed bioassays and HPTLC—TLC–MS Interface—SPME–GC–MS, enabled the identification of β-myrcene, dimyrcenes, β-farnesene, and 2-methylbutyl isobutyrate as anti-obesity compounds and β-farnesene, β-myrcene, and 2-methylbutyl isobutyrate as weak antibacterial hop oil components.

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Section: Epr Spectroscopic Assessment Of Antioxidant Capacity Of Hop ...supporting

confidence: 73%

A Comparison of Quantitative Composition and Bioactivity of Oils Derived from Seven North American Varieties of Hops (Humulus lupulus L.)

et al. 2023

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“…The HRCs ESR signal is characterized by a singlet signal at 3454 Gauss, correspondent to peroxyl radicals induced by gamma irradiation ( Andersen et al, 2000 ; Ichikawa et al, 2001 ; Nagata et al, 2003 ; Rossetto et al, 2007 ; Esatbeyoglu et al, 2014 ; Faure et al, 2014 ). Negligible satellite peaks below 3,440 and above 3,480 Gauss are present as well and are related to several different contributions (such as cellulose-like molecules and anthocyanins) ( Andersen et al, 2000 ; Tuner and Korkmaz, 2007 ; Petrisor et al, 2008 ; Esatbeyoglu et al, 2014 ; Faure et al, 2014 ). Typical ESR spectra of HRCs irradiated at 2,000 Gy absorbed dose, are shown in Figure 8A .…”

Section: Resultsmentioning

confidence: 97%

“…2007; Esatbeyoglu et al, 2014;Faure et al, 2014). Negligible satellite peaks below 3,440 and above 3,480 Gauss are present as well and are related to several different contributions (such as cellulose-like molecules and anthocyanins) (Andersen et al, 2000;Tuner and Korkmaz, 2007;Petrisor et al, 2008;Esatbeyoglu et al, 2014;Faure et al, 2014). Typical ESR spectra of HRCs irradiated at 2,000 Gy absorbed dose, are shown in Figure 8A.…”

Section: Electron Spin Resonance Analysismentioning

confidence: 93%

Modifying Anthocyanins Biosynthesis in Tomato Hairy Roots: A Test Bed for Plant Resistance to Ionizing Radiation and Antioxidant Properties in Space

et al. 2022

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Gene expression manipulation of specific metabolic pathways can be used to obtain bioaccumulation of valuable molecules and desired quality traits in plants. A single-gene approach to impact different traits would be greatly desirable in agrospace applications, where several aspects of plant physiology can be affected, influencing growth. In this work, MicroTom hairy root cultures expressing a MYB-like transcription factor that regulates the biosynthesis of anthocyanins in Petunia hybrida (PhAN4), were considered as a testbed for bio-fortified tomato whole plants aimed at agrospace applications. Ectopic expression of PhAN4 promoted biosynthesis of anthocyanins, allowing to profile 5 major derivatives of delphinidin and petunidin together with pelargonidin and malvidin-based anthocyanins, unusual in tomato. Consistent with PhAN4 features, transcriptomic profiling indicated upregulation of genes correlated to anthocyanin biosynthesis. Interestingly, a transcriptome reprogramming oriented to positive regulation of cell response to biotic, abiotic, and redox stimuli was evidenced. PhAN4 hairy root cultures showed the significant capability to counteract reactive oxygen species (ROS) accumulation and protein misfolding upon high-dose gamma irradiation, which is among the most potent pro-oxidant stress that can be encountered in space. These results may have significance in the engineering of whole tomato plants that can benefit space agriculture.

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“…The EPR spectra were recorded from 2 to 2 minutes, for 20 minutes. The antioxidant capacity of extracts was characterized by the decrease in time of the relative concentration of the paramagnetic species obtained by double integration of EPR signals (Petrişor et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

The Analysis of Different Factors Affecting the Red Wines Antioxidant Content

Hosu

Cimpoiu

Pop

et al. 2011

Not Bot Hort Agrobot Cluj

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The benefits of moderate consumption of wines consist in the protective effects against cardiovascular diseases and anticarcinogenic is associated with their antioxidants content. There are plenty of analytical methods for assessing the antioxidant content of wines but unfortunately, there is not a standardized method. The antioxidant content of ‘Cabernet Sauvignon’, ‘Merlot’ and ‘Pinot Noir’ wines obtained from cultivated grapes varieties from Recas and Minis Romanian vineyard from different harvesting years were investigated. The electron paramagnetic resonance spectroscopy, using the 2,2,6,6-tetramethyl-4-hydroxypiperidine-N-oxyl (Tempol) free stable radical, was used to determine the antioxidant content of wines. Measurements were done in order to analyze the effects of the grape varieties, the harvesting year and the vineyard on the antioxidant content of wines. The obtained results revealed that the antioxidant content of studied red wines depends on the harvesting year of grape, the grape variety and on the vineyard. Using the observed values of the antioxidant content, a relationship was identified between the antioxidant content of wines and the harvesting year of grapes. Furthermore, the designed generalized nonlinear model revealed that the antioxidant content of wine depends on the combined effect of the grape variety and the vineyard, besides the year, the grape variety and the vineyard.

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Antioxidant Activity of Some Types of White Wines and Juices Investigated by Epr Spectroscopy

Cited by 7 publications

References 18 publications

A Comparison of Quantitative Composition and Bioactivity of Oils Derived from Seven North American Varieties of Hops (Humulus lupulus L.)

A Comparison of Quantitative Composition and Bioactivity of Oils Derived from Seven North American Varieties of Hops (Humulus lupulus L.)

Modifying Anthocyanins Biosynthesis in Tomato Hairy Roots: A Test Bed for Plant Resistance to Ionizing Radiation and Antioxidant Properties in Space

The Analysis of Different Factors Affecting the Red Wines Antioxidant Content

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