Characterization of phenolic profile in dried grape skin of Vitis vinifera L. cv. Pinot Blanc with UHPLC-MS/MS and its development during ripening

Serni, Enrico; Tomada, Selena; Haas, Florian; Robatscher, Peter

doi:10.1016/j.jfca.2022.104731

Cited by 3 publications

(4 citation statements)

References 66 publications

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“…Total phenolic content was in the range of 340.98-1794.80 mg EAG/100 g. The TPC concentration of grape BRS Vitória increased with the drying process. Our results were in agreement with Serni et al [43] determined TPC in dried grape pinot blanc skin during ripening in the range from 582. 33 1101.61 ± 35.12 mg GAE/100 g. However, in this study, all drying methods reduced TPC concentration significantly.…”

Section: Total Phenolic Contentsupporting

confidence: 93%

Effects of Pretreatments with Ethanol and Ultrasound on Convective Drying of BRS Vitória Grapes

Silva¹,

Azoubel²,

Maciel³

2023

A Comprehensive Review of the Versatile Dehydration Processes

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The objective of this study was to evaluate the effect of ethanol and ultrasound as pretreatment to improve the convective drying of the BRS Vitória grape. The drying kinetics, rehydration, quality parameters, and phenolic compounds were evaluated. Before drying, grapes cv. BRS Vitória was ultrasound treated using two separate means, with ethanol (99.5% v/v) and distilled water. After pretreatment, the grapes were dried at 60°C and 0.1 m/s. The Logarithmic model provided a better prediction to describe the drying of grapes. Peleg’s model showed satisfactory adjustments to predict rehydration. Compared to the Control, pretreatment using the combination of ultrasound and ethanol decreased the drying time of the grapes by 61%. The pretreatments did not influence in quality parameters. In contrast, phenolic retention was observed in samples with ethanol. These results open new perspectives on the drying process and product quality by combining ethanol and ultrasound.

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Section: Total Phenolic Contentsupporting

confidence: 93%

Effects of Pretreatments with Ethanol and Ultrasound on Convective Drying of BRS Vitória Grapes

Silva¹,

Azoubel²,

Maciel³

2023

A Comprehensive Review of the Versatile Dehydration Processes

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“…Hence, the present study was one of the first to provide a report on the identification of 28 individual phenolic compounds in melon pulp by UHPLC-QQQ-MS. Free protocatechuic acid, chlorogenic acid, vanillic acid, syringic acid, p-coumaric acid, caffeic acid, trans-cinnamic acid, ferulic acid, sinapic acid, resveratrol, apigenin-7-O-glucoside, hesperidin, isorhamnetin-3-O-glucoside, kaempferol-3-O-rutinoside, and myricetin were detected in melon pulp extracts [2,8,34,35]. Protocatechualdehyde, taxifolin, hinokiflavone, baicalein, and the flavan-3-ols gallocatechin, epigallocatechin, epigallocatechin gallate, and procyanidin B1 were detected in various fruits [37]. Here, bound vanillin, ethyl vanillin, taxifolin-7-O-rhamnoside, cyanidin, and leucocyanidin were found in melon pulp for the first time.…”

Section: Phenolic Compounds Identificationmentioning

confidence: 99%

“…However, caffeic acid derivatives, such as caffeic acid-O-hexoside, in melon peel and esterified products of hydroxycinnamic and quinic acids, such as feruloylquinic acid and coumaroylquinic acid, were previously detected in melon pulp [2]. Gallocatechin, epigallocatechin gallate, taxifolin, and hinokiflavone were found in various fruits [37]. Amentoflavone is a hinokiflavone isomer that occurs in free form in melon pulp and peel [34,38].…”

Section: Phenolic Compounds Identificationmentioning

confidence: 99%

“…Principal component analyses (PCA) and hierarchical cluster analyses (HCA) have been extensively utilized to identify the similarities and differences among fruit varieties based on their TPC and antioxidant ability [32,37]. Here, the free, bound, and total TPC, the content of individual phenolic compounds, and the antioxidant activity (FRAP and ABTS + ) of the six melon varieties planted in Hainan Province comprised the initial 6 × 56 matrix.…”

Section: Principal Component Analysis and Hierarchical Cluster Analysesmentioning

confidence: 99%

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Free and Bound Phenolic Profiles and Antioxidant Activities in Melon (Cucumis melo L.) Pulp: Comparative Study on Six Widely Consumed Varieties Planted in Hainan Province

Wang,

Gao,

Guo

et al. 2023

Foods

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Bound phenolic compounds in the melon pulp have seldom been investigated. This study revealed considerable differences in the total phenolic content (TPC) and antioxidant activity of the free and bound phenolic extracts in the pulps of six melon varieties from Hainan Province, China. Naixiangmi and Yugu demonstrated the highest free TPC, while Meilong showed the highest bound and total TPC and antioxidant activity. UHPLC-QQQ-MS identified and quantified 30 phenolic compounds. The melon cultivars markedly differed in the amount and content of their free and bound phenolic compounds. Xizhoumi No. 25 and Meilong afforded the most phenolic compounds. Hongguan emerged with the highest free phenolic compound content and total content of phenolic compounds; however, Meilong possessed the highest bound phenolic compound content. Hierarchical cluster analysis divided the melon varieties into four different taxa. The present study provides a scientific basis for developing the health-promoting effects of melon pulp.

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Exploration of chemical interactions between Viscum combreticola Engl. and its hosts through a metabolic profiling approach and molecular networking

Moyo,

Tavengwa,

Dubery

et al. 2023

Journal of Plant Interactions

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Characterization of phenolic profile in dried grape skin of Vitis vinifera L. cv. Pinot Blanc with UHPLC-MS/MS and its development during ripening

Cited by 3 publications

References 66 publications

Effects of Pretreatments with Ethanol and Ultrasound on Convective Drying of BRS Vitória Grapes

Effects of Pretreatments with Ethanol and Ultrasound on Convective Drying of BRS Vitória Grapes

Free and Bound Phenolic Profiles and Antioxidant Activities in Melon (Cucumis melo L.) Pulp: Comparative Study on Six Widely Consumed Varieties Planted in Hainan Province

Exploration of chemical interactions between Viscum combreticola Engl. and its hosts through a metabolic profiling approach and molecular networking

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