Over-evaluation of total flavonoids in grape skin extracts containing sulphur dioxide

Corona, Onofrio; Squadrito, M; Vento, Giovanni; Tirelli, Antonio; Stefano, Rocco Di

doi:10.1016/j.foodchem.2014.09.125

Cited by 14 publications

(13 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…For the assessment of total flavonoid content, the samples were properly diluted with a hydrochloric ethanol solution (ethanol/water/hydrochloric acid 37%, 70/30/1 v/v/v) in order to obtain an absorption value lower than 1 ± 0.05 AU at 280 nm. The absorption spectra of the sample were recorded in the wavelength range 700-230 nm and the quantification of flavonoids was carried out according to Corona et al [53]. The results are expressed as mg catechin/L, taking into account the derivative of the peak registered at 280 nm and the molar extinction coefficient of catechin in hydrochloric ethanol.…”

Section: Determination Of the Free Amino Acidic Profilementioning

confidence: 99%

Light-Struck Taste in White Wine: Protective Role of Glutathione, Sulfur Dioxide and Hydrolysable Tannins

et al. 2021

Self Cite

View full text Add to dashboard Cite

Light exposure of white wine can cause a light-struck taste (LST), a fault induced by riboflavin (RF) and methionine (Met) leading to the formation of volatile sulfur compounds (VSCs), including methanethiol (MeSH) and dimethyl disulfide (DMDS). The study aimed to investigate the impact of different antioxidants, i.e., sulfur dioxide (SO2), glutathione (GSH) and chestnut tannins (CT), on preventing LST in model wine (MW) and white wine (WW), both containing RF and Met. Both MW and WW samples were added with the antioxidants, either individually or in different combinations, prior to 2-h light exposure and they were stored in the dark for 24 months. As expected, the light induced the degradation of RF in all the conditions assayed. Met also decreased depending on the antioxidants added. The presence of antioxidants limited the formation of LST as lower concentrations of VSCs were found in both MW and WW samples. In the latter matrix, neither MeSH nor DMDS were detected in the presence of CT, while only DMDS was found in WW+GSH, WW+SO2+GSH and WW+CT+SO2 samples at a concentration lower than the perception thresholds. Considering the antioxidants individually, the order of their effectiveness was CT ≥ GSH > SO2 in WW under the adopted experimental conditions. The results indicate tannins as an effective enological tool for preventing LST in white wine and their use will be further investigated in different white wines under industrial scale.

show abstract

Section: Determination Of the Free Amino Acidic Profilementioning

confidence: 99%

Light-Struck Taste in White Wine: Protective Role of Glutathione, Sulfur Dioxide and Hydrolysable Tannins

et al. 2021

Self Cite

View full text Add to dashboard Cite

show abstract

“…The quantification of anthocyanins and flavonoids was carried out spectrophotometrically by recording the UVvisible spectra in the range 230 to 700 nm using a Lambda 25 spectrophotometer (Perkin Elmer, Cetus, Norwalk, CT) and measuring the absorption values at 280 nm and 520 nm, as reported by Corona et al (2015). The results are expressed as g catechin/kg grape and g cyanidin/kg grape for the flavonoids and anthocyanins respectively.…”

Section: Phenol Determinationmentioning

confidence: 99%

“…The absorption spectra of the diluted wine in the wavelength range 230 to 700 nm was recorded and the quantification was carried out according to Corona et al (2015). The results are expressed as mg catechin/L, taking into account the height of the peak registered at 280 nm.…”

Section: Total Flavonoids In Winementioning

confidence: 99%

Characterization of Vernaccia Nera (Vitis vinifera L.) Grape and Wine

Fracassetti¹,

Gabrielli²,

Corona³

et al. 2017

SAJEV

Self Cite

View full text Add to dashboard Cite

Vernaccia Nera (VN) is a minor Italian red grape cultivar whose oenological properties have not been investigated yet. Traditional winemaking procedures with VN can include grape drying and even triple sequential fermentations, but a rational vinification approach should be based on the grape composition. Since a comprehensive characterisation of the VN grape is still missing, the ripening of VN grapes was monitored by evaluating flavour compounds, proanthocyanidins and anthocyanins. The grapes were used to produce red wine whose chemical composition and sensory properties were assessed. Ripe VN grapes contained high amounts of extractable anthocyanins (0.88 g/kg). The most abundant anthocyanin was malvidin (56.6%), and high relative amounts of cumarate forms (11.3%) were also found. The grape skin showed a high concentration of proanthocyanidins (2 g/kg), whose degree of polymerisation was low (10.3). Epigallocatechin accounted for up to 39% of the flavan-3-ol units in the skin. Flavour compounds in the grapes included glycosylated norisoprenoids (mainly 3-oxo-α-ionol and vomifoliolo) and benzenoids. The VN red wine showed a high concentration of anthocyanins, but the level of proanthocyanidins (0.93 g/L) was lower than expected. The spicy flavours were the notes mostly recognised in the sensory evaluation. Our data highlight the VN grape as suitable for the production of ready-to-drink or shortly aged red wine due to its high acidity and low astringency.

show abstract

“…Selain itu, salah satu produk pangan yang kaya akan senyawa flavanol adalah produk olahan kakao dan cokelat. Beberapa penelitian menunjukkan bahwa kakao mempunyai aktivitas antioksidan lebih tinggi dibandingkan teh dan anggur merah (Ruxton, 2009;Hodgson dan Croft, 2010;Martin et al, 2010;Patras et al, 2014;Corona et al, 2015;McKay et al, 2015). Besarnya jumlah flavanol yang identik dengan besarnya aktivitas antioksidan telah menyebabkan produk kakao menarik perhatian para peneliti maupun konsumen (Dasgupta dan Klein, 2014;Li et al, 2017).…”

Section: Pendahuluanunclassified

Pengaruh Penyangraian Dengan Teknologi Vibro-Fluidized Terhadap Aktivitas Antioksidan Biji Kakao

Wibowo

Manalu

Astuti³

et al. 2017

JTP

View full text Add to dashboard Cite

Proses penyangraian biji kakao dapat mempengaruhi mutu kakao. Akibat suhu yang tinggi pada proses penyangraian, aktivitas antioksidan biji kakao dapat menurun. Oleh karena itu, untuk mengurangi tingkat penurunan aktivitas antioksidan biji kakao maka perlu dilakukan proses penyangraian yang lebih efektif (waktu penyangraian yang lebih cepat dan pemanasan yang lebih merata). Penelitian ini bertujuan untuk mengetahui pengaruh penyangraian biji kakao secara cepat dan efektif dengan menggunakan alat vibro-fluidized roaster, sehingga penurunan aktivitas antioksidan biji kakao dapat dikurangi. Biji kakao yang tidak di fermentasi dipilih untuk disangrai menggunakan alat vibro-fluidized roaster atau disangrai menggunakan penyangrai konvensional. Proses penyangraian dilakukan pada suhu 140 °C selama waktu tertentu sehingga kadar airnya mencapai 2-2.5%. Selanjutnya, biji hasil sangrai dipecah dan dipisah antara nib kakao dengan kulit kakao. Nib kakao dianalisa antioksidannya dan laju penurunan kadar airnya. Hasil penelitian menunjukkan bahwa produk biji kakao yang dihasilkan dari proses penyangraian menggunakan vibro-fluidized roaster memiliki kandungan anti oksidan sebesar 46.86%, sedangkan produk yang dihasilkan menggunakan penyangrai konvensional sebesar 38.16%. Laju penurunan kadar air dari hasil penyangraian menggunakan alat vibro-fluidized roaster lebih cepat dari pada menggunakan penyangrai konvensional

show abstract

Over-evaluation of total flavonoids in grape skin extracts containing sulphur dioxide

Cited by 14 publications

References 17 publications

Light-Struck Taste in White Wine: Protective Role of Glutathione, Sulfur Dioxide and Hydrolysable Tannins

Light-Struck Taste in White Wine: Protective Role of Glutathione, Sulfur Dioxide and Hydrolysable Tannins

Characterization of Vernaccia Nera (Vitis vinifera L.) Grape and Wine

Pengaruh Penyangraian Dengan Teknologi Vibro-Fluidized Terhadap Aktivitas Antioksidan Biji Kakao

Contact Info

Product

Resources

About