Prediction of the functionality of young<scp>S</scp>outh<scp>A</scp>merican red wines based on chemical parameters

Llobodanin, Laura Garcia; Barroso, Lúcia Pereira; Castro, Inar Alves de

doi:10.1111/ajgw.12057

Cited by 16 publications

(6 citation statements)

References 34 publications

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“…This result shows the importance of grape juice pigments (anthocyanins) in the differentiation of samples from different producing locations and farming systems. Similarly, Llobodanin and others () quantified the total phenolic, total monomeric anthocyanins, antioxidant activity (DPPH, ORAC), and instrumental color of 666 red wines from Argentina, Brazil, Chile, and Uruguay and proposed a multivariate unsupervised classification based on PCA and cluster analysis and verified that wines with higher functionality presented higher contents of total phenolic content, total anthocyanins, delphinidin‐3‐glucoside, malvidin‐3‐glucoside, and cyanidin‐3‐glucoside, among other compounds.…”

Section: Resultsmentioning

confidence: 95%

Authentication of Geographical Origin and Crop System of Grape Juices by Phenolic Compounds and Antioxidant Activity Using Chemometrics

Granato

Koot

Schnitzler

et al. 2015

Journal of Food Science

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The main goal of this work was to propose an authentication model based on the phenolic composition and antioxidant and metal chelating capacities of purple grape juices produced in Brazil and Europe in order to assess their typicality. For this purpose, organic, conventional, and biodynamic grape juices produced in Brazil (n = 65) and in Europe (n = 31) were analyzed and different multivariate class-modeling and classification statistical techniques were employed to differentiate juices based on the geographical origin and crop system. Overall, Brazilian juices, regardless of the crop system adopted, presented higher contents of total phenolic compounds and flavonoids, total monomeric anthocyanins, proanthocyanidins, flavonols, flavanols, cyanidin-3-glucoside, delphinidin-3-glucoside, and malvidin-3,5-glucoside. No differences were observed for trans-resveratrol, malvidin-3-glucoside, and pelargonidin-3-glucoside between countries and among crop systems. A total of 91% of Brazilian and 97% of European juices were adroitly classified using partial least squares discriminant analysis when the producing region was considered (92% efficiency), in which the free-radical scavenging activity toward 2,2-diphenyl-1-picrylhydrazyl, content of total phenolic compounds, gallic acid, and malvidin-3-glucoside were the variables responsible for the classification. Intraregional models based on soft independent modeling of class analogy were able to differentiate organic from conventional Brazilian juices as well as conventional and organic/biodynamic European juices.

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Section: Resultsmentioning

confidence: 95%

Authentication of Geographical Origin and Crop System of Grape Juices by Phenolic Compounds and Antioxidant Activity Using Chemometrics

Granato

Koot

Schnitzler

et al. 2015

Journal of Food Science

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“…The intake of wine (0.67 mL/day) and dealcoholized wine (0.77 mL/day) applied in our study corresponded to about 360 mL in a human model. In fact, the wine selected to compose this study presented the highest in vitro antioxidant activity among 666 samples of South American red wines [21]. Concerning to trans-resveratrol, the dose was 0.82 mg trans-resveratrol/animal/day, which corresponds to 2,30 g transresveratrol/day for a human of 70 Kg.…”

Section: Discussionmentioning

confidence: 99%

Comparison between red wine and isolated trans-resveratrol on the prevention and regression of atherosclerosis in LDLr (−/−) mice

Chassot

Scolaro

Roschel

et al. 2018

The Journal of Nutritional Biochemistry

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Moderate consumption of red wine has been widely associated with reduced cardiovascular risk, mainly due to its composition in phenolic compounds with antioxidant activity, such as resveratrol. The objective of this study was to compare the effect of red wine vs. trans-resveratrol consumption on the prevention and regression of atherosclerosis in LDLr mice. This study consisted of two protocols: "Prevention" (PREV) and "Regression" (REGR). Both protocols included four groups: red wine (WINE), dealcoholized red wine (EXT), trans-resveratrol (RESV), and control (CONT). In PREV protocol, animals received a regular diet for 8 weeks and then switched to an atherogenic diet for the following 8 weeks, while the opposite was performed in REGR. Animals that received atherogenic diet after an initial period of standard diet (PREV) gained more body weight (39.25±2.30%) than the opposite (29.27±1.91%, P=.0013), suggesting an interaction between age and weight gain. Trans-resveratrol showed the highest hypocholesterolemic effect during PREV, reducing total cholesterol, LDL-C, VLDL-C and HDL-C. Supplementation with trans-resveratrol and dealcoholized red wine changed the fatty acids profile in the liver in both protocols, leading to an increase of MDA concentrations and SOD activity in the PREV protocol. In conclusion, supplementation with trans-resveratrol, red wine and the same wine without alcohol altered biomarkers of oxidative stress and lipidemia but had no effect on the prevention or regression of fatty streaks. These data suggest that cardiovascular protection associated with the "French Paradox" may be a result of synergistic effects between wine and the Mediterranean diet.

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“…Sensory-descriptive analysis of wines quality in combination with one-dimensional or multidimensional statistical analysis is widely used to describe various wines (Noble et al., 1984; Noble and Shannon, 1987; Heymann and Noble, 1987; Koussissi et al., 2002; Kontkanen et al., 2005; Etaio et al., 2008; Esti et al., 2010; Khalafyan et al., 2019). Actively used methods of multivariate analysis - the analysis of variance (ANOVA), the analysis of principal components (PCA), the analysis of correspondence (CA), cluster analysis, regression analysis, logit models (Baker and Ross, 2014; Etaio et al., 2008; Rinaldi and Moio, 2018; Vidal et al., 2018; Jose-Coutinho et al., 2015; Petropoulos et al., 2017; Llobodanin et al., 2014), experimental design (Dooley et al., 2012; Hopfer et al., 2012; Khalafyan et al., 2019; Koak et al., 2010; Vismara et al., 2016), etc., significantly expanded the possibilities to study the factors influencing aromatic and flavoring properties of wines. Moreover, covariance analysis is undeservedly rarely used, despite its methodological significance in identifying complex relationships between the objects characteristics of an arbitrary nature.…”

Section: Introductionmentioning

confidence: 99%

Comparative assessment of amino acids and volatile compounds role in the formation of wines sensor properties by means of covariation analysis

Темердашев

Khalafyan

Yakuba

2019

Heliyon

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The objects of study were 150 samples of natural dry red and white grape wines of Russian origin, obtained by traditional technologies from European and hybrid grape varieties grown in wineries in Krasnodar Krai in 2010-2016. Natural red (Cabernet, Merlot) and white (Aligote, Riesling, Pinot Noir) (alcohol content of 9-13 % by volume, acidity of 4-7 g/dm3), as well as blend wines based on Cabernet Sauvignon, Merlot and Pinot Noir wines made under experimental conditions were analyzed. Chromatographic and electrophoretic methods were used to determine the content of volatile components and amino acids in the studied samples. A sensory assessment of wine quality was carried out by wine specialists working in the wine industry and having professional experience in the field of sensory analysis. Using statistical modeling we carried out a comparative assessment of the role of amino acids-threonine, proline, arginine and volatile compounds-methanol, acetic acid, furfural in the perception of taste and aromatic properties of wines, a general indicator of which is the average tasting rating. High adequacy of the regression model constructed using covariance analysis indicates that mainly amino acids and volatile compounds determine the sensory properties of wines. The dominant role of amino acids in the perception of taste and aromatic characteristics compared to other wine components is mathematically justified in accordance with the criterion of one-dimensional significance. It has been shown that more than 82% of the sensory characteristics of the analyzed wines group fall on the amino acids and volatile compounds under consideration, and less than 18%-on all the others, including titrated acids, free amino acids, mineral components, phenols, etc.

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Prediction of the functionality of youngSouthAmerican red wines based on chemical parameters

Cited by 16 publications

References 34 publications

Authentication of Geographical Origin and Crop System of Grape Juices by Phenolic Compounds and Antioxidant Activity Using Chemometrics

Authentication of Geographical Origin and Crop System of Grape Juices by Phenolic Compounds and Antioxidant Activity Using Chemometrics

Comparison between red wine and isolated trans-resveratrol on the prevention and regression of atherosclerosis in LDLr (−/−) mice

Comparative assessment of amino acids and volatile compounds role in the formation of wines sensor properties by means of covariation analysis

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