Assessment of in-vitro bioaccessibility and antioxidant capacity of phenolic compounds extracts recovered from grapevine bunch stem and cane by-products

Ferreyra, Susana; Torres‐Palazzolo, Carolina; Camargo, Alejandra Beatríz; Fontana, A.

doi:10.1016/j.foodchem.2021.129063

Cited by 27 publications

(50 citation statements)

References 39 publications

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“…The identity of detected anthocyanins was confirmed by comparison with the elution profile and identification of analytes realized in our previous research (Antoniolli et al, 2015). The compounds that were determined were the following: For non-anthocyanins compounds, wine samples were analyzed according to Ferreyra et al (2021). A reversed-phase Kinetex C 18 column (3.0 × 100 mm, 2.6 µm; Phenomenex, Torrance, CA, USA) was used for the chromatographic separation.…”

Section: Phenolic Compounds Profile Of Winesmentioning

confidence: 98%

Phenolic Characterization of Cabernet Sauvignon Wines From Different Geographical Indications of Mendoza, Argentina: Effects of Plant Material and Environment

Muñoz

Urvieta²,

Buscema³

et al. 2021

Front. Sustain. Food Syst.

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The chemical and sensory characteristics of the wines are related to the geographical origin of the grape, as a result of the interplay between the plant material (G), its acclimatization to the environment (E) and the human factor that influences both the vineyard and the winery. The range of phenotypes that a single genotype can express depending on its environment is known as phenotypic plasticity and is the result of G × E interaction. The present study evaluated the independent and interactive effects of Cabernet Sauvignon plant materials (G: Clone 7 and Mount Eden) implanted in different geographical indications of Mendoza, Argentina (E: Agrelo, Pampa El Cepillo, Altamira and Gualtallary) according to fruit yield and phenolic profiles of wines. The experiment was carried out during 2018 and 2019 vintages using a multifactorial design. When berries reached 24 °Brix, the clusters were harvested, analyzed and wines elaborated by a standardized procedure. Then, the anthocyanin and non-anthocyanin phenolic profiles of wines were determined by high-performance liquid chromatography with diode array and fluorescence detection (HPLC-DAD–FLD). The results revealed significant G × E interactions for yield traits, including the number of clusters per plant. Differential chemical composition and quality parameters of the resulting wines, markedly affected by E, were observed; that is the geographical location of the vineyards. There were similarities in the phenolic composition between Pampa El Cepillo and Altamira, while larger differences between Agrelo and Gualtallary were observed. Gualtallary presented the highest levels of anthocyanins, quercetin and trans-resveratrol. The increased amount of these compounds in Gualtallary was associated with an increased UV-B exposure of plants at this high altitude environment. This is the first report that characterizes the effects of plant material and environment for Cabernet Sauvignon. These results are of oenological and viticulture interest for the wine industry demonstrating that the selection of the plant material and the vineyard location for Cabernet Sauvignon can considerably affect the quality attributes of wines.

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Section: Phenolic Compounds Profile Of Winesmentioning

confidence: 98%

Phenolic Characterization of Cabernet Sauvignon Wines From Different Geographical Indications of Mendoza, Argentina: Effects of Plant Material and Environment

Muñoz

Urvieta²,

Buscema³

et al. 2021

Front. Sustain. Food Syst.

Self Cite

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“…Together with the enzymatic action, the pH influence within the gastrointestinal digestion and the presence of compounds that were not analysed in this study (e.g., peptides or complex polyphenols) enhance antioxidant activity [35]. The increase in antioxidant power of the supernatant between the acidic gastric phase and alkaline intestinal phase environments, as seen in this study, can be partially explained by the deprotonation of the hydroxyl groups on the aromatic rings of the polyphenols [36].…”

Section: Tpc and Antioxidant Activities Of Encapsulated And Non-encap...mentioning

confidence: 56%

“…This behaviour has been closely related to the stability and structural changes that each type of polyphenolic acid undergoes [37]. Due to its low molecular weight, gallic acid has been better absorbed in humans compared to other phenolic acids, which makes it highly bioaccessible [36]. For chlorogenic acid, the highest concentration was detected in the gastric phase; then, the concentration of this compound reduced by 63% in the intestinal phase (Table 1).…”

Section: Release Of Tamarillo Polypehnols From Cubosomes During Diges...mentioning

confidence: 98%

“…At neutral pH, some polyphenols have exhibited pro-oxidant activities, whereas, at lower pH, others have demonstrated antioxidant activities [32]. Furthermore, the difference might be related to in vitro digestion conditions used and/or change of polyphenol availability related to the release of matrix associated compounds [36]. In fact, free polyphenols have shown higher antioxidant activity than iron-phenol chelates.…”

Section: Tpc and Antioxidant Activities Of Encapsulated And Non-encap...mentioning

confidence: 99%

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Tamarillo Polyphenols Encapsulated-Cubosome: Formation, Characterization, Stability during Digestion and Application in Yoghurt

2022

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Tamarillo extract is a good source of phenolic and anthocyanin compounds which are well-known for beneficial antioxidant activity, but their bioactivity maybe lost during digestion. In this study, promising prospects of tamarillo polyphenols encapsulated in cubosome nanoparticles prepared via a top-down method were explored. The prepared nanocarriers were examined for their morphology, entrapment efficiency, particle size and stability during in vitro digestion as well as potential fortification of yoghurt. Tamarillo polyphenol-loaded cubosomes showed cubic shape with a mean particle size of 322.4 ± 7.27 nm and the entrapment efficiency for most polyphenols was over 50%. The encapsulated polyphenols showed high stability during the gastric phase of in vitro digestion and were almost completely, but slowly released in the intestinal phase. Addition of encapsulated tamarillo polyphenols to yoghurt (5, 10 and 15 wt% through pre- and post-fermentation) improved the physicochemical and potential nutritional properties (polyphenols concentration, TPC) as well as antioxidant activity. The encapsulation of tamarillo polyphenols protected against pH changes and enzymatic digestion and facilitated a targeted delivery and slow release of the encapsulated compounds to the intestine. Overall, the cubosomal delivery system demonstrated the potential for encapsulation of polyphenols from tamarillo for value-added food product development with yoghurt as the vehicle.

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“…However, the compounds in grapevine canes that have been studied in the greatest depth are the phenolic compounds, in particular stilbenes. Ferreyra et al [ 49 ] analyzed the phenolic compounds in canes of the Malbec variety. The authors identified and quantified the main phenolic compound families: phenolic acids (gallic acid, syringic acid, cinnamic acid, caftaric acid, and p -coumaric acid), stilbenes ( trans -resveratrol and ε-viniferin), flavanols (procyanidin B1, catechin, procyanidin B2, (−)-epicatechin, (−)-gallocatechin gallate, (−)-gallocatechin, and (−)-epigallocatechin gallate), flavanones (naringin and naringenin), flavanonol (astilbin), and flavonols (quercetin-3-glucoside, quercetin-3-galactoside, kaempferol, and myricetin).…”

Section: The Main Fruit Trees In Europe: Bioactive Compounds From Woo...mentioning

confidence: 99%

Wood Waste from Fruit Trees: Biomolecules and Their Applications in Agri-Food Industry

et al. 2022

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In the European Union (EU), a total of 11,301,345 hectares are dedicated to the cultivation of fruit trees, mainly olive orchards, grapevines, nut trees (almond, walnut, chestnut, hazelnut, and pistachio), apple and pear trees, stone fruit trees (peach, nectarine, apricot, cherry, and plum), and citrus fruit trees (orange, clementine, satsuma, mandarin, lemon, grapefruit, and pomelo). Pruning these trees, together with plantation removal to a lesser extent, produces a huge amount of wood waste. A theoretical calculation of the wood waste in the European Union estimates approximately 2 and 25 million tons from wood plantation removal and pruning, respectively, per year. This wood waste is usually destroyed by in-field burning or crushing into the soil, which result in no direct economic benefits. However, wood from tree pruning, which is enriched in high added-value molecules, offers a wide spectrum of possibilities for its valorization. This review focuses on the contribution of wood waste to both sustainability and the circular economy, considering its use not only as biomass but also as a potential source of bioactive compounds. The main bioactive compounds found in wood are polyphenols, terpenes, polysaccharides, organic compounds, fatty acids, and alkaloids. Polyphenols are the most ubiquitous compounds in wood. Large amounts of hydroxytyrosol (up to 25 g/kg dw), resveratrol (up to 66 g/kg dw), protocatechuic acid (up to 16.4 g/kg), and proanthocyanins (8.5 g/kg dw) have been found in the wood from olive trees, grapevines, almond trees and plum trees, respectively. The bioactivity of these compounds has been demonstrated at lower concentrations, mainly in vitro studies. Bioactive compounds present antioxidant, antimicrobial, antifungal, biostimulant, anti-inflammatory, cardioprotective, and anticarcinogenic properties, among others. Therefore, wood extracts might have several applications in agriculture, medicine, and the food, pharmaceutical, nutraceutical, and cosmetics industries. For example, olive tree wood extract reduced thrombin-induced platelet aggregation in vitro; grapevine tree wood extract acts a preservative in wine, replacing SO2; chestnut tree wood extract has antifungal properties on postharvest pathogens in vitro; and stone tree wood extracts are used for aging both wines and brandies. Moreover, the use of wood waste contributes to the move towards both a more sustainable development and a circular economy.

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Assessment of in-vitro bioaccessibility and antioxidant capacity of phenolic compounds extracts recovered from grapevine bunch stem and cane by-products

Cited by 27 publications

References 39 publications

Phenolic Characterization of Cabernet Sauvignon Wines From Different Geographical Indications of Mendoza, Argentina: Effects of Plant Material and Environment

Phenolic Characterization of Cabernet Sauvignon Wines From Different Geographical Indications of Mendoza, Argentina: Effects of Plant Material and Environment

Tamarillo Polyphenols Encapsulated-Cubosome: Formation, Characterization, Stability during Digestion and Application in Yoghurt

Wood Waste from Fruit Trees: Biomolecules and Their Applications in Agri-Food Industry

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