Reactivity of Cork Extracts with (+)-Catechin and Malvidin-3-<i>O</i>-glucoside in Wine Model Solutions: Identification of a New Family of Ellagitannin-Derived Compounds (Corklins)

Azevedo, Joana; Fernandes, Ana; Oliveira, Joana; Brás, Natércia F.; Reis, Sofia F.; Lopes, Paulo; Roseira, Isabel; Cabral, Miguel; Mateus, Nuno; Freitas, Víctor de

doi:10.1021/acs.jafc.7b02845

Cited by 15 publications

(10 citation statements)

References 26 publications

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“…Other types of compounds may be extracted from cork; these are various derivatives of terpenes, polyphenols, and others. There were recent reports about the reactivity of such extracts with compounds in wine (Azevedo et al., 2017) and a more comprehensive study using a metabolomic approach (Pinto et al., 2019), including NMR spectroscopy, to study the impact of the corks on wine.…”

Section: Status Quomentioning

confidence: 99%

NMR spectroscopy in wine authentication: An official control perspective

Solovyev

Fauhl-Hassek

Riedl

et al. 2021

Comp Rev Food Sci Food Safe

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Wine authentication is vital in identifying malpractice and fraud, and various physical and chemical analytical techniques have been employed for this purpose. Besides wet chemistry, these include chromatography, isotopic ratio mass spectrometry, optical spectroscopy, and nuclear magnetic resonance (NMR) spectroscopy, which have been applied in recent years in combination with chemometric approaches. For many years, 2H NMR spectroscopy was the method of choice and achieved official recognition in the detection of sugar addition to grape products. Recently, 1H NMR spectroscopy, a simpler and faster method (in terms of sample preparation), has gathered more and more attention in wine analysis, even if it still lacks official recognition. This technique makes targeted quantitative determination of wine ingredients and nontargeted detection of the metabolomic fingerprint of a wine sample possible. This review summarizes the possibilities and limitations of 1H NMR spectroscopy in analytical wine authentication, by reviewing its applications as reported in the literature. Examples of commercial and open‐source solutions combining NMR spectroscopy and chemometrics are also examined herein, together with its opportunities of becoming an official method.

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Section: Status Quomentioning

confidence: 99%

NMR spectroscopy in wine authentication: An official control perspective

Solovyev

Fauhl-Hassek

Riedl

et al. 2021

Comp Rev Food Sci Food Safe

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“…Organic phases were combined, and the organic solvent evaporated in a speed vacuum [34]. The obtained fraction was then re-suspended in water/methanol (1/1; v/v) and analyzed by UPLC-DAD, using CH 3 COOH/H 2 O (1/99, v/v) and CH 3 COOH/CH 3 CN/H 2 O (1/20/79, v/v) as solvents [35]. Results were expressed as µg GAE.mg −1 dry weight.…”

Section: Reverse Phase Liquid Chromatography Analysis Of Polyphenolsmentioning

confidence: 99%

The Antidiabetic Effect of Grape Pomace Polysaccharide-Polyphenol Complexes

et al. 2021

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Type 2 diabetes mellitus (T2DM) is one of the most prevalent chronic metabolic diseases of the 21st century. Nevertheless, its prevalence might be attenuated by taking advantage of bioactive compounds commonly found in fruits and vegetables. This work is focused on the recovery of polyphenols and polysaccharide–polyphenol conjugates from grape pomace for T2DM management and prevention. Bioactives were extracted by solid–liquid extraction and by pressurized hot water extraction (PHWE). Polyphenolic fraction recovered by PHWE showed the highest value for total phenolic content (427 μg GAE.mg−1), mainly anthocyanins and proanthocyanidins, and higher antioxidant activity compared to the fraction recovered by solid–liquid extraction. Polysaccharide–polyphenol conjugates comprehended pectic polysaccharides to which approximately 108 μg GAE of phenolic compounds (per mg fraction) were estimated to be bound. Polyphenols and polysaccharide–polyphenol conjugates exhibited distinct antidiabetic effects, depending on the extraction methodologies employed. Extracts were particularly relevant in the inhibition of a-glucosidase activity, with free polyphenols showing an IC50 of 0.47 μg.mL−1 while conjugates showed an IC50 of 2.7, 4.0 and 5.2 μg.mL−1 (solid–liquid extraction, PHWE at 95 and 120 °C, respectively). Antiglycation effect was more pronounced for free polyphenols recovered by PHWE, while the attenuation of glucose uptake by Caco-2 monolayers was more efficient for conjugates obtained by PHWE. The antidiabetic effect of grape pomace bioactives opens new opportunities for the exploitation of these agri-food wastes in food nutrition, the next step towards reaching a circular economy in grape products.

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“…Polyphenols are easily extracted by a hydroalcoholic solution [55] and may react with the main components of wine [58], impacting on color and sensory properties of a bottled wine such as odor, flavor, and astringency. Azevedo et al [59] identified and quantified the phenolic compounds from cork that were able to migrate from different cork stoppers to wine model solutions during 27 months.…”

Section: Off-flavors and Beneficial Compoundsmentioning

confidence: 99%

Cork and Cork Stoppers: Quality and Performance

Oliveira¹,

Pereira²

2021

Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging

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Cork is a world-renowned material used for sealing wine bottles. Cork is a cellular material with chemical inertia and a set of physical and mechanical properties that provide an outstanding performance for in-bottle wine aging, by combining minute oxygen transfer with sealing, durability, and chemical stability, for example, inertness toward the liquid content and along storage, preventing sensory deterioration. Cork is a natural material, one of the most important nontimber forest products, that is associated with sustainability and ecosystem preservation. The cork industry has steadily improved production processes and adopted innovative technologies, quality control measures, and certification, regarding prevention of potential wine taints and off-flavors. This chapter makes a review of cork stoppers, their properties, and quality and role for wine bottle aging, tackling their importance for wine aroma and off-flavors while presenting the latest advances in cork research.

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Reactivity of Cork Extracts with (+)-Catechin and Malvidin-3-O-glucoside in Wine Model Solutions: Identification of a New Family of Ellagitannin-Derived Compounds (Corklins)

Cited by 15 publications

References 26 publications

NMR spectroscopy in wine authentication: An official control perspective

NMR spectroscopy in wine authentication: An official control perspective

The Antidiabetic Effect of Grape Pomace Polysaccharide-Polyphenol Complexes

Cork and Cork Stoppers: Quality and Performance

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