Polyphenolic profile in cider and antioxidant power

Zuriarrain, Andoni; Zuriarrain, Juan; Puertas, Ana Isabel; Dueñas, María Teresa; Ostra, Miren; Berregi, Iñaki

doi:10.1002/jsfa.7036

Cited by 17 publications

(7 citation statements)

References 27 publications

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“…In Basque ciders, the measured total polyphenol content (TPI) (average 5 8.78 au) and the total content in hydroxycinnamic acids (HCA) (average 5 4.41 au) are comparable with the results reported for Basque ciders produced with the Mantonni apple variety (Zuriarrain et al, 2015).…”

Section: Effect Of Origin On Conventional Parameters Colour Coordinat...supporting

confidence: 77%

“…Further 50 mL of samples were centrifuged at 10,000× g for 20 min (Zuriarrain et al. , 2015) and filtered at 0.45 μm using a sterile syringe.…”

Section: Methodsmentioning

confidence: 99%

“…Further 50 mL of samples were centrifuged at 10,0003g for 20 min (Zuriarrain et al, 2015) and filtered at 0.45 μm using a sterile syringe. Absorbance at 280 nm (estimation of the total polyphenol content-TPI) and 320 nm (total hydroxycinnamic acid-HCA content) of diluted samples (1:50) were measured using Shimadzu UV-1800 spectrophotometer (Shimadzu Corporation, Kyoto, Japan) and quartz cuvettes of 10 mm path-length.…”

Section: Cider Samplesmentioning

confidence: 99%

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Sensory-directed approach to explore cider typicity: the case of ciders from the Canary Islands (Spain)

Di Fede,

Gonzalez-Hernandez,

Parga-Dans

et al. 2024

BFJ

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PurposeThe main aim of this study is to characterise and identify specific chemo-sensory profiles of ciders from the Canary Islands (Spain).Design/methodology/approachCommercial samples of Canary ciders were compared to ciders from the Basque Country and Asturias. In total, 18 samples were studied, six for each region. The analysis comprised their sensory profiling and chemical characterisation of their polyphenolic profile, volatile composition, conventional chemical parameters and CIELAB colour coordinates. In parallel, the sensory profile of the samples from the Canary Islands was first compared with their Basque and Asturian counterparts by labelled sorting task. Then, their specific aroma profile was characterised by flash profile. Further quantification of sensory-active compounds was performed by GC–MS and GC-FID to identify the volatile compounds involved in their aroma profile.FindingsResults show that Canary ciders present a specific chemical profile characterised by higher levels of ethanol, and hydroxycinnamic acids, mainly t-ferulic, t-coumaric and neochologenic acids, and lower levels of volatile and total acidity than their Asturian and Basque counterparts. They also present a specific aroma profile characterised by fruity aroma, mainly fruit in syrup and confectionary, and sweet flavours related to their highest levels of vinylphenols formed by transformation of hydroxycinnamic acids.Originality/valueAn integrated strategy to explore the typicity of the currently existing Canary ciders in the market was developed. The results are important in that they will help other regions to identify specific typical chemo-sensory profiles and to promote the creation of certifications supporting regional typicity.

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Section: Effect Of Origin On Conventional Parameters Colour Coordinat...supporting

confidence: 77%

“…Further 50 mL of samples were centrifuged at 10,000× g for 20 min (Zuriarrain et al. , 2015) and filtered at 0.45 μm using a sterile syringe.…”

Section: Methodsmentioning

confidence: 99%

Section: Cider Samplesmentioning

confidence: 99%

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Sensory-directed approach to explore cider typicity: the case of ciders from the Canary Islands (Spain)

Di Fede,

Gonzalez-Hernandez,

Parga-Dans

et al. 2024

BFJ

View full text Add to dashboard Cite

show abstract

“…[25] Moreover, polyphenols undergo biotransformation by microbiota, generating new metabolites that could have stronger effects than their parent compounds. [26] Fruit juices, ciders, and wines contain high amounts of phenolic compounds with neuroprotective properties, such as anthocyanins, catechins, or resveratrol, [27][28][29] so fruit-derived drinks intake will have a protective effect. Nevertheless, diabetic people should be careful with sugar content, especially with added glucose.…”

Section: Discussionmentioning

confidence: 99%

Neuroprotective Effects of Apple‐Derived Drinks in a Mice Model of Inflammation

Alvariño

Albrecht

Alfonso

et al. 2019

Molecular Nutrition Food Res

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Scope: Fruit-derived drinks consumption is considered beneficial due to the antioxidant and neuroprotective effects of polyphenols separately, but studies including their total constituents are scarce. In this work, the antioxidant and anti-inflammatory neuroprotective effects of apple-derived beverages are determined in a mouse model of lipopolysaccharide (LPS)-induced inflammation. Methods and results: Preliminary antioxidant and neuroinflammatory experiments are carried out with 15 drink polyphenolic extracts in SH-SY5Y and BV2 cells, using H 2 O 2 as pro-oxidant and LPS as pro-inflammatory stimulus, respectively. Extracts improve antioxidant systems functioning and present neuroprotective mitochondrial-related effects. In microglia, extracts reduce reactive oxygen species and modulate cytokine release. To better mimic human consumption, four concentrated dealcoholized apple-derived drinks (three ciders and apple juice) are supplied to mice for 7 days in substitution of drinking water. Mice treated with beverages present reduced brain oxidative stress and inflammatory markers after LPS injection. Interestingly, genetic expression of antioxidant enzymes and glutathione levels are also greatly augmented after drink intake. Conclusion: The results confirm the antioxidant and anti-inflammatory-mediated neuroprotective properties of apple-derived drinks, suggesting that their consumption could be a good approach for prevention of neurodegenerative disorders. To the authors' knowledge, this is the first description of cider neuroprotective effects. Author ContributionsR.A. did in vitro and in vivo experiments. E.A. and A.A. performed in vivo assays and experimental design. L.M.B. did critical discussion and work design.

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“…Procyanidin B1(PB1) is a small-molecule compound, extracted from a variety of plants [20][21][22][23], especially grapes [24][25][26], and it has strong antioxidant effects [22,24,[27][28][29]. The antioxidant function of PB1 works by reducing the LPS-induced production of ROS and inhibiting extracellular signal-regulated kinase (ERK)1/2 and IkB kinase beta (IKKb) activity [30].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Activity and Anti-Apoptotic Effect of the Small Molecule Procyanidin B1 in Early Mouse Embryonic Development Produced by Somatic Cell Nuclear Transfer

Jin

et al. 2021

Molecules

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As an antioxidant, procyanidin B1(PB1) can improve the development of somatic cell nuclear transfer (SCNT) embryos; PB1 reduces the level of oxidative stress (OS) during the in vitro development of SCNT embryos by decreasing the level of reactive oxygen species (ROS) and increasing the level of glutathione (GSH) and mitochondrial membrane potential (MMP). Metabolite hydrogen peroxide (H2O2) produces OS. Catalase (CAT) can degrade hydrogen peroxide so that it produces less toxic water (H2O) and oxygen (O2) in order to reduce the harm caused by H2O2. Therefore, we tested the CAT level in the in vitro development of SCNT embryos; it was found that PB1 can increase the expression of CAT, indicating that PB1 can offset the harm caused by oxidative stress by increasing the level of CAT. Moreover, if H2O2 accumulates excessively, it produces radical-(HO-) through Fe2+/3+ and damage to DNA. The damage caused to the DNA is mainly repaired by the protein encoded by the DNA damage repair gene. Therefore, we tested the expression of the DNA damage repair gene, OGG1. It was found that PB1 can increase the expression of OGG1 and increase the expression of protein. Through the above test, we proved that PB1 can improve the repairability of DNA damage. DNA damage can lead to cell apoptosis; therefore, we also tested the level of apoptosis of blastocysts, and we found that PB1 reduced the level of apoptosis. In summary, our results show that PB1 reduces the accumulation of H2O2 by decreasing the level of OS during the in vitro development of SCNT embryos and improves the repairability of DNA damage to reduce cell apoptosis. Our results have important significance for the improvement of the development of SCNT embryos in vitro and provide important reference significance for diseases that can be treated using SCNT technology.

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Polyphenolic profile in cider and antioxidant power

Cited by 17 publications

References 27 publications

Sensory-directed approach to explore cider typicity: the case of ciders from the Canary Islands (Spain)

Sensory-directed approach to explore cider typicity: the case of ciders from the Canary Islands (Spain)

Neuroprotective Effects of Apple‐Derived Drinks in a Mice Model of Inflammation

Antioxidant Activity and Anti-Apoptotic Effect of the Small Molecule Procyanidin B1 in Early Mouse Embryonic Development Produced by Somatic Cell Nuclear Transfer

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