Effect of Phenolic Acid on Antioxidant Activity of Wine and Inhibition of Pectin Methyl Esterase

Chen, Chien-Hao; Wu, Ming‐Chang; Hou, Chih‐Yao; Jiang, Chaowei; Huang, Chi-Ming; Wang, Yuh Tai

doi:10.1002/j.2050-0416.2009.tb00388.x

Cited by 12 publications

(7 citation statements)

References 34 publications

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“…As a result, high free-radical scavenging activities against the DPPH free radical were exhibited. These results are comparable to the results reported for the antioxidant activities in red grapes ( Vitis vinifera , L.) extracts [8, 9]. Moreover, we showed that enzymatic hydrolysates from honeybee-collected pollens possessed even higher antioxidative properties.…”

Section: Introductionsupporting

confidence: 91%

Preparation of Antioxidant Enzymatic Hydrolysates from Honeybee-Collected Pollen Using Plant Enzymes

Маринова

Tchorbanov

2010

Enzyme Research

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Enzymatic hydrolysates of honeybee-collected pollen were prepared using food-grade proteinase and aminopeptidases entirely of plant origin. Bromelain from pineapple stem was applied (8 mAU/g substrate) in the first hydrolysis stage. Aminopeptidase (0.05 U/g substrate) and proline iminopeptidase (0.03 U/g substrate) from cabbage leaves (Brassica oleracea var. capitata), and aminopeptidase (0.2 U/g substrate) from chick-pea cotyledons (Cicer arietinum L.) were involved in the additional hydrolysis of the peptide mixtures. The degree of hydrolysis (DH), total phenolic contents, and protein contents of these hydrolysates were as follows: DH (about 20–28%), total phenolics (15.3–27.2 μg/mg sample powder), and proteins (162.7–242.8 μg/mg sample powder), respectively. The hydrolysates possessed high antiradical scavenging activity determined with DPPH (42–46% inhibition). The prepared hydrolysates of bee-collected flower pollen may be regarded as effective natural and functional dietary food supplements due to their remarkable content of polyphenol substances and significant radical-scavenging capacity with special regard to their nutritional-physiological implications.

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Section: Introductionsupporting

confidence: 91%

Preparation of Antioxidant Enzymatic Hydrolysates from Honeybee-Collected Pollen Using Plant Enzymes

Маринова

Tchorbanov

2010

Enzyme Research

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“…Lewis et al (2008) found that green tea catechins can be used to inhibit PE activity across plant taxa and that the inhibitory interaction occurred at the substrate binding site of PE [10]. Chen et al (2009) showed that the addition of gallic acid and coumaric acid in the wine-making process may reduce methanol content by a mixed inhibition pattern of PE activity [22]. Previous studies indicated that phenolic compounds might have potential inhibitory activity toward PE.…”

Section: Discussionmentioning

confidence: 99%

Complex Tannins Isolated from Jelly Fig Achenes Affect Pectin Gelation through Non-Specific Inhibitory Effect on Pectin Methylesterase

et al. 2019

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Jelly fig (Ficus awkeotsang Makino) is used to prepare drinks and desserts in Asia, owing to the gelling capability of its pectin via endogenous pectin methylesterase (PE) catalyzation. Meanwhile, substances with PE inhibitory activity (SPEI) in jelly fig achenes (JFA) residue were noticed to be able to impede the gelation. In this study, we characterized and isolated SPEI from JFA by a series of PE inhibition-guided isolations. Crude aqueous extract of JFA residue was mixed with acetone, and 90% acetone-soluble matter was further fractionated by Diaion HP-20 chromatography. The retained fraction with dominant PE inhibitory activity was collected from 100% methanol eluate. Results from high-performance liquid chromatography mass spectrometry (HPLC/MS) and hydrolysis-induced chromogenic transition revealed the SPEI as complex tannins. Total tannins content was determined in each isolated fraction, and was closely related to PE inhibitory activity. In addition, SPEI in this study could inhibit activities of digestive enzymes in vitro and may, therefore, be assumed to act as non-specific protein binding agent.

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“…[ 27] The method used for ABTS •scavenging assay was reported by Re et al [28] All the results for the DPPH (ABTS) scavenging capacity of wine samples were expressed as trolox equivalent antioxidant capacity (TEAC). The standard solutions of trolox ranged from 0 to 400 mg/L.…”

Section: Dpph and Abts Free Radical Scavenging Capacitymentioning

confidence: 99%

Volatiles and antioxidant activity of fermented Goji (LyciumChinese) wine: Effect of different oak matrix (barrel, shavings and chips)

Niu

Huang

Yao

et al. 2017

International Journal of Food Properties

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The effect of oak matrix (medium toast barrel, medium toast shavings, nontoast chips, light toast chips, medium toast chips, and heavy toast chips) on the volatiles and antioxidant activity in Goji wine, a novel functional but aroma lackluster wine, were investigated. Results showed that the oak matrix used for Goji wine during aging improved its volatile profile and enhanced its antioxidant activity, depending on the toast degree and particularly the type of oak matrix. With regard to the volatiles of Goji wine, the oak shavings sample was the most efficient for the esters formation and the release of oak-related compounds. The analysis of odour activity values of volatiles in Goji wine also showed that the flavour of woody, vanilla, and clove was the highest in the oak shavings sample, which were related to the compounds such as cis-and trans-whisky lactone, vanillin, eugenol, isoeugenol, and 4-vinylguaiacol. According to the sensory analysis, the oak shavings samples had the highest score in olfactory and gustative. In addition, results of the effect of oak matrix on antioxidant activity of Goji wine indicated that Goji wine treated with oak shavings exhibited the highest antioxidant activity thanks to the high content of phenols (5.47 g/L GAE) and flavonoids (0.36 g/L). ARTICLE HISTORY

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Effect of Phenolic Acid on Antioxidant Activity of Wine and Inhibition of Pectin Methyl Esterase

Cited by 12 publications

References 34 publications

Preparation of Antioxidant Enzymatic Hydrolysates from Honeybee-Collected Pollen Using Plant Enzymes

Preparation of Antioxidant Enzymatic Hydrolysates from Honeybee-Collected Pollen Using Plant Enzymes

Complex Tannins Isolated from Jelly Fig Achenes Affect Pectin Gelation through Non-Specific Inhibitory Effect on Pectin Methylesterase

Volatiles and antioxidant activity of fermented Goji (LyciumChinese) wine: Effect of different oak matrix (barrel, shavings and chips)

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