Phenolic compounds and antioxidant activity of red wine made from grapes treated with different fungicides

Mulero, Juana; Martínez, G.; Oliva, J.; Cermeño, S.; Cayuela, José María; Zafrilla, Pilar; Martínez-Cachá, Adela; Barba, A.

doi:10.1016/j.foodchem.2015.01.141

Cited by 55 publications

(39 citation statements)

References 29 publications

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“…Phenolic compounds have been verified to exert essential quality factors in wine, such as colour, acerbity and taste. Previous findings suggest that phenolic compounds are mainly located in vacuoles, protoplast and chloroplasts, which mainly make contributions as the conjugates with proteins, mono‐ and polysaccharides (Mulero et al ., ). In addition, HPLC results revealed no phenolic profile differences between PEF and control group, yet the individual concentrations were different, which was consistent with the other report (Corrales et al ., ).…”

Section: Resultsmentioning

confidence: 97%

Effects of pulsed electric fields pretreatment on the quality of jujube wine

Tang

Wen

et al. 2019

Int J of Food Sci Tech

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Pulsed electric fields (PEF) accounts for one of the novel non‐thermal processing and preservation technologies and is regarded as an emerging application with the advantage of minimising the loss of valued bioactive compounds in food processing. In this study, various PEF pulses were applied to jujube pulp before fermentation. The fermentation kinetics, compositions, volatile and sensory characteristics were investigated and compared. Results showed that the PEF pretreatment with ten exponential wave pulses at 1.5 kV cm−1, 1 Hz improved phenolic compounds extraction, especially for caffeic acid, morin and p‐hydroxybenzoic acid. Besides, fifty pulses pretreatment enhanced 10% of the wine dry extract. In addition, PEF pretreatment significantly enriched the floral and fruity volatile notes to jujube wine with a decrease in fusel oil. Consequently, PEF preprocessing is a promising method that can be adopted in winemaking industry to promote wine quality and sensory profile.

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Section: Resultsmentioning

confidence: 97%

Effects of pulsed electric fields pretreatment on the quality of jujube wine

Tang

Wen

et al. 2019

Int J of Food Sci Tech

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“…They show many biological activities, such as antioxidant, cardio protective, anticancer and antimicrobial properties [3]. These are the main components, which are responsible for the physical parameters, which give the differences between types of wine especially the color characteristics [4] and for chemical and biochemical phenomena (oxidation, degradation, condensation) [5].…”

Section: Introductionmentioning

confidence: 99%

Grouping of Bulgarian wines according to grape variety by using statistical methods

Milev

Nikolova²,

Ivanova³

et al. 2017

AIP Conference Proceedings

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Abstract. 68 different types of Bulgarian wines were studied in accordance with 9 optical parameters as follows: color parameters in XYZ and SIE Lab color systems, lightness, Hue angle, chroma, fluorescence intensity and emission wavelength. The main objective of this research is using hierarchical cluster analysis to evaluate the similarity and the distance between examined different types of Bulgarian wines and their grouping based on physical parameters. We have found that wines are grouped in clusters on the base of the degree of identity between them. There are two main clusters each one with two subclusters. The first one contains white wines and Sira, the second contains red wines and rose. The results from cluster analysis are presented graphically by a dendrogram. The other statistical technique used is factor analysis performed by the Method of Principal Components (PCA). The aim is to reduce the large number of variables to a few factors by grouping the correlated variables into one factor and subdividing the noncorrelated variables into different factors. Moreover the factor analysis provided the possibility to determine the parameters with the greatest influence over the distribution of samples in different clusters. In our study after the rotation of the factors with Varimax method the parameters were combined into two factors, which explain about 80 % of the total variation. The first one explains the 61.49% and correlates with color characteristics, the second one explains 18.34% from the variation and correlates with the parameters connected with fluorescence spectroscopy.

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“…Recent studies have shown that plant polyphenols possess a number of beneficial properties, such as reducing the risks of cancer and heart diseases (Aravindan, Ramraj, Somasundaram, Herman, & Aravindan, 2015;Ko et al, 2015), green tea and grape powder have shown effects on alleviating cognitive impairments and leading to a lower prevalence of depressive symptoms (Mulero et al, 2015;Patki, Ali, Pokkunuri, Asghar, & Salim, 2015;Solanki, Alkadhi, Atrooz, Patki, & Salim, 2015). It has been recognized that red wines are one of the richest sources in polyphenols and thus possess beneficial effects on human health when drunk in moderation (Edmands et al, 2015;Urquiaga et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Antidepressant-like activity of red wine phenolic extracts in repeated corticosterone-induced depression mice via BDNF/TrkB/CREB signaling pathway

et al. 2016

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Abstract. The aim of this study was to investigate the antidepressant-like effect of red wine phenolic extracts in mouse model exposed to exogenous corticosterone. The results showed that 3-week corticosterone injections caused depression-like behavior in mice, as indicated by the significant decrease in sucrose consumption and increase immobility time in the forced swim test. Red wine phenolic extracts treatment significantly reduced serum corticosterone levels. Moreover, it was found that red wine phenolic extract increased the brain-derived neurotrophic factor protein (BNDF) and Tropomyosin-related kinase B (TrkB) phosphorylation and cAMP-responsive element binding protein (CREB) phosphorylation levels in the hippocampus and prefrontal cortex. However, K252a, an inhibitor of TrkB, completely abolished those antidepressant-like effects. These results suggested that the red wine phenolic extracts produce an antidepressant-like effect in corticosterone-treated mice, at least in part, which is possibly mediated by modulating hypothalamic-pituitary-adrenal (HPA) axis, BDNF, TrkB and CREB phosphorylation levels in the brain region of mice.

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Phenolic compounds and antioxidant activity of red wine made from grapes treated with different fungicides

Cited by 55 publications

References 29 publications

Effects of pulsed electric fields pretreatment on the quality of jujube wine

Effects of pulsed electric fields pretreatment on the quality of jujube wine

Grouping of Bulgarian wines according to grape variety by using statistical methods

Antidepressant-like activity of red wine phenolic extracts in repeated corticosterone-induced depression mice via BDNF/TrkB/CREB signaling pathway

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