Precipitation of low molecular weight phenolic compounds of grape seeds cv. Carménère (Vitis vinifera L.) by whole saliva

Tannase improves gallic acid bioaccessibility and maintains the quality of mango juice

“…Modelling the oral phase of digestion that includes saliva is often omitted in in vitro digestion models, which could lead to the overestimation of bioaccessibility of polyphenols due to polyphenol‐protein interactions (Obreque‐Slier et al ., ). It was investigated whether the addition of saliva during oral digestion would decrease the bioaccessibility of GA. At 0, 1 and 2 h GA was significantly lower ( P < 0.05) in mango juice when in the presence of human saliva in comparison to mango juice that had no added saliva (Table ).…”

Differential interaction of seed polyphenols from grapes collected at different maturity stages with the protein fraction of saliva

“…, 2010b), complex proteins like gelatins (Glories, 1984; Obreque‐Slier et al. , 2010a) and complex proteinaceous mixtures like human saliva (Bacon & Rhodes, 2000; Obreque‐Slier et al. , 2011).…”

“…Low molecular weight phenolic compounds were identified and quantitatively assessed by HPLC–DAD analysis as described in detail elsewhere (Peña‐Neira et al. , 2004; Obreque‐Slier et al. , 2009, 2011).…”

Berry Heterogeneity as a Possible Factor Affecting the Potential of Seed Mechanical Properties to Classify Wine Grape Varieties and Estimate Flavanol Release in Wine-like Solution

“…It is well known that galloylation increases the astringency perceived (Ferrer-Gallego et al, 2010). The spectrophotometric index PRO is mainly associated with the concentration of high molecular weight proanthocyanidins, whereas the FRV index is strongly sensitive to the presence of monomeric flavanols and is partially related to low molecular weight flavanols (Peleg et al, 1999;Cheynier et al, 2006;Obreque-Slier et al, 2011). Furthermore, oligomeric flavanols represent the main phenolic fraction released from the intact seeds during winemaking.…”

“…Grape seeds are a rich source of gallic acid and flavanols, particularly monomeric catechins (catechin, epicatechin and epicatechin-3-O-gallate), as well as their oligomeric and polymeric procyanidins (Monagas et al, 2003;Rodríguez Montealegre et al, 2006;Mattivi et al, 2009;Ferrer-Gallego et al, 2010). Low molecular weight flavanols are important determinants of bitterness, whereas astringency increases with an increase in the chain length and galloylation percentage (Peleg et al, 1999;Cheynier et al, 2006;Ferrer-Gallego et al, 2010;Obreque-Slier et al, 2011). Otherwise, flavanols undergo complex interactions with anthocyanins during winemaking and wine ageing, and therefore play a key role in the colour of red wines (Cheynier et al, 2006;Pérez-Magariño & González-San José, 2006;Puškaš & Miljić, 2012).…”