Detailed phenolic composition of Vidal grape pomace by ultrahigh-performance liquid chromatography–tandem mass spectrometry

Luo, Lanxin; Cui, Yan; Zhang, Shuting; Li, Lingxi; Suo, Hao; Sun, Baoshan

doi:10.1016/j.jchromb.2017.10.031

Cited by 19 publications

(13 citation statements)

References 32 publications

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“…These factors are considered as the main extraction-independent variables, at the expense of others less significant, such as solid-solvent ratio or solvent pH [13,32]. Aqueous methanol has been proposed as the most suitable solvent for the extraction of phenolic compounds from grape products [11,22]. Nevertheless, this toxic solvent is currently being replace by aqueous ethanol [6,12].…”

Section: Experimental Model Fittingmentioning

confidence: 99%

“…Numerous flavan-3-ols were also determined, including monomers, dimers and oligomers [40]. Catechin was the main monomeric compound, followed by epicatechin, whereas dimer B 1 turned out to be the highest dimer compound [11].…”

Section: Ms/ms Fragments Mg/g Dry Extractmentioning

confidence: 99%

“…Nevertheless, there is a lack of studies with a comprehensive description of the phenolic composition of grape stem extracts. Thus, some studies are only focused on stilbene compounds [9,10], flavan-3-ol composition [11], their main phenolic constituents [3,6], or other specific groups [12,13]. However, there is scarce information about the proanthocyanidin fraction [12,14].…”

Section: Introductionmentioning

confidence: 99%

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Valorisation of Grape Stems as a Source of Phenolic Antioxidants by Using a Sustainable Extraction Methodology

Nieto

Santoyo

Pródanov

et al. 2020

Foods

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Pressurized liquid extraction with ethanol:water mixtures was proposed for obtaining phenolic antioxidants from grape stems. The optimal extraction conditions were elucidated by using a central composite rotatable design (solvent (X1, 0–100% ethanol:water v/v), temperature (X2, 40–120 °C) and time (X3, 1–11 min)). Response surface methodology determined 30% ethanol:water, 120 °C and 10 min as the optimal extraction conditions regarding total phenolic content (TPC) (185.3 ± 2.9 mg gallic acid/g of extract) and antioxidant activity (3.55 ± 0.21 mmol Trolox/g, 1.22 ± 0.06 mmol Trolox/g and 1.48 ± 0.17 mmol Trolox/g of extract in ABTS, DPPH and ORAC methodologies, respectively). The antioxidant activity was attributed to total polymer procyanidins and flavan-3-ol monomers and oligomers, although other phenolic compound contributions should not be ruled out. Forty-two phenolic compounds were identified in the optimal extract, mainly polymer procyanidins and, to a lesser extent, monomers and oligomers of flavan-3-ols, quercetin-3-O-glucuronide, ε-viniferin, gallic and caftaric acid. Ethyl gallate, ellagic acid, protocatechuic aldehyde, delphinidin-7-O-glucoside and cyanidin-3-O-glucoside were reported for the first time in grape stem extracts. In conclusion, this study highlights the use of this winery side stream as a source of antioxidants within a sustainable food system.

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Section: Experimental Model Fittingmentioning

confidence: 99%

Section: Ms/ms Fragments Mg/g Dry Extractmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Valorisation of Grape Stems as a Source of Phenolic Antioxidants by Using a Sustainable Extraction Methodology

Nieto

Santoyo

Pródanov

et al. 2020

Foods

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“…Cyanidin 32 Saskatoon berry pomace [15], grape skin [21], blueberry waste [33] Malvidin 33 Grape skin [21], blueberry waste [33] Peonidin 34 Grape skin [21], grape pomace [24], blueberry waste [33] Petunidin 35 Grape pomace [24], blueberry waste [33] Flavonol Quercetin 36 and glycosides Saskatoon berry pomace [15], Vidal grape pomace [27], pear fiber [3], grape skin [21], mango peels [31], jocote peels [19], grape pomace [24], lemon pomace [34] Kaempferol 37 and glycosides Vidal grape pomace [27], grape skin [21], mango peels [31], jocote [19], lemon pomace [35], pomegranate seeds [29] Isorhamnetin 38, glycosides Apple fiber [3], grape skin [21] Myricetin 39 glycosides Grape skin [21] Rhamnetin 40 glycosides Mango peels [27], jocote peels [19] Flavanone Naringenin 41 Orange peels [18], lemon pomace [34] Naringin 42 Orange peels [18], lemon pomace [34], yuzu peels (Citrus junos) [16] Hesperidin 43 Orange peels [18], lemon pomace [34], yuzu peels (Citrus junos) [16] Narirutin 44 Orange peels [18] Hesperetin 45 Orange peels [18], lemon pomace [34] Flavone…”

Section: Example Of Arsmentioning

confidence: 99%

Antioxidant Compounds from Agro-Industrial Residue

Hernández-Carlos¹,

Santos-Sánchez²,

Salas-Coronado³

et al. 2019

Antioxidants

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Agro-industrial residues are a potential source of antioxidant compounds, which in general are phenolic compounds with a large chemical variability. The structure and the complexity of the phenolic compounds (polyphenols) determine their antioxidant capacity, pretreatments, and extraction methods. This chapter gives an overview of the chemical complexity of the phenolic compounds found in extractable and non-extractable fractions of agro-industrial residues, and representative compounds that are present in such residues are shown. Moreover, extraction methods described in this review showed the use of nonconventional technologies and chemical, enzymatic, or thermic treatments, useful to transform non-extractable polyphenols (NEP) to extractable polyphenol (EP) and then apply the EP extraction methods and recover antioxidants.

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“…For example, in ice wines, some authors have determined that phenolic acids and flavanols are the major phenolic compounds (Tian et al, 2009a;Tang et al, 2013). Phenolic composition has been studied in icewines from various regions or cultivars (Li et al, 2016;Luo et al, 2017). Kilmartin et al (2007) observed the impact of freeze concentration and harvest time upon polyphenol composition and concentration.…”

Section: Introductionmentioning

confidence: 99%

Chemical and sensory characterisation of sweet wines obtained by different techniques

Avizcuri-Inac

González-Hernández

Rosáenz-Oroz³

et al. 2018

Ciência Téc. Vitiv.

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Little is known about the chemical and sensory characteristics of natural sweet wines obtained by different grape dehydration processes. The main aim of this work is to characterise several natural sweet wines, in order to understand the influence of grape dehydration on the chemical and sensory profile of those wines. First, conventional oenological parameters and low molecular weight phenolic compounds have been determined. Next, sensory descriptive analysis was performed on individual samples based on citation frequencies for aroma attributes and conventional intensity scores for taste and mouth-feel properties. Low molecular weight phenolic compounds and acidity were found in a lower concentration in most wines from off-vine dried grapes. Late harvest wine presented higher amounts of phenolics. White wines showed higher sensory and chemical acidity. Most wines obtained from off-vine and on-vine grape dehydration presented common notes of dry fruits and raisins as aroma properties. Chemical and sensory analyses performed in this study were able to define sweet wines. No significant differences have been found in chemical and sensory profiles of sweet wines according to dehydration processes of the grapes. Late harvest wine and white wines were differentiated from other wines through chemical and sensory analysis.

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Detailed phenolic composition of Vidal grape pomace by ultrahigh-performance liquid chromatography–tandem mass spectrometry

Cited by 19 publications

References 32 publications

Valorisation of Grape Stems as a Source of Phenolic Antioxidants by Using a Sustainable Extraction Methodology

Valorisation of Grape Stems as a Source of Phenolic Antioxidants by Using a Sustainable Extraction Methodology

Antioxidant Compounds from Agro-Industrial Residue

Chemical and sensory characterisation of sweet wines obtained by different techniques

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