Characterization of Tempranillo negro (VN21), a high phenolic content grapevine Tempranillo clone, through UHPLC-QqQ-MS/MS polyphenol profiling

Royo, C.; Ferradás, Yolanda; Martı́nez-Zapater, José M.; Motilva, Marı́a-José

doi:10.1016/j.foodchem.2021.130049

Cited by 12 publications

(10 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Considering the total anthocyanins, the highest concentration was found in the seeds from GRA (1404 mg kg –1 ), MAZ (1307 mg kg –1 ), and MATT (980 mg kg –1 ), compared with VD (483 mg kg –1 ), GART (393 mg kg –1 ), and TT (268 mg kg –1 ). In general, anthocyanins do not accumulate in grape seeds with the exception of some specific clones from the Tempranillo cultivar VN21 . So, the presence of anthocyanins in the seeds from grape pomace is probably the consequence of their diffusion from the skin to the must during maceration and alcoholic fermentation …”

Section: Resultsmentioning

confidence: 99%

“…In general, anthocyanins do not accumulate in grape seeds with the exception of some specific clones from the Tempranillo cultivar VN21. 17 So, the presence of anthocyanins in the seeds from grape pomace is probably the consequence of their diffusion from the skin to the must during maceration and alcoholic fermentation. 18 Stems are separated from bunches before crushing and, therefore, do not take part in the maceration and fermentation steps.…”

Section: Influence Of Cultivar On the Anthocyanin Composition Of Wine...mentioning

confidence: 99%

“…There are a few data regarding the differences in the polyphenolic composition of residues obtained from CF and CM. Recently, some studies in France, , Italy, and Spain have evaluated the phenolic composition of red grape cultivars after CM but none of these included comparisons with CF.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Phenolic Composition of Red and White Wine Byproducts from Different Grapevine Cultivars from La Rioja (Spain) and How This Is Affected by the Winemaking Process

Mosele,

da Costa,

Bobadilla

et al. 2023

J. Agric. Food Chem.

Self Cite

View full text Add to dashboard Cite

The recovery of raw materials offers an opportunity for applying the principles of circular bioeconomy. The phenolic composition of three underused wine byproducts (skin, seed, and bunch stem) was analyzed through UHPLC-QqQ-MS/MS to evaluate the intercultivar variability comparing red and white grape cultivars from La Rioja (Spain) and the influence of the winemaking, comparing conventional fermentation and carbonic maceration. We observed that the red skin, especially from Graciano, is rich in anthocyanins, whereas the white skin contains mainly phenolic acids, flavonols, and flavan-3-ols, with Maturana Blanca being the richest variety. Seeds are rich in flavan-3-ols and lignans with Maturana Blanca and Viura, respectively, the richest cultivars. Stems contain high amounts of flavan-3-ols, lignans, and stilbenes, with the red cultivars of Garnacha and Tempranillo being the richest samples. Carbonic maceration has a negative effect on the phenolic amount compared to conventional fermentation. In synthesis, we observed that each type of byproduct from red or white grape cultivars has a particular phenolic composition that can result in obtaining different ingredients with particular phenolic composition for target applications.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Influence Of Cultivar On the Anthocyanin Composition Of Wine...mentioning

confidence: 99%

See 1 more Smart Citation

Phenolic Composition of Red and White Wine Byproducts from Different Grapevine Cultivars from La Rioja (Spain) and How This Is Affected by the Winemaking Process

Mosele,

da Costa,

Bobadilla

et al. 2023

J. Agric. Food Chem.

Self Cite

View full text Add to dashboard Cite

show abstract

“…Analysis of phenolic compounds was carried out at the Instrumental Analysis service of the ICVV according to Royo et al (2021). The liquid chromatography (LC) analyses were carried out on a Shimadzu Nexera liquid chromatograph (Shimadzu Corporation, Japan), coupled to a hybrid triple quadrupole/linear ion trap AB Sciex 3200QTRAP® mass spectrometer (Sciex, USA).…”

Section: Polyphenol Analysismentioning

confidence: 99%

Sensory-directed approach to explore cider typicity: the case of ciders from the Canary Islands (Spain)

Di Fede,

Gonzalez-Hernandez,

Parga-Dans

et al. 2024

BFJ

View full text Add to dashboard Cite

PurposeThe main aim of this study is to characterise and identify specific chemo-sensory profiles of ciders from the Canary Islands (Spain).Design/methodology/approachCommercial samples of Canary ciders were compared to ciders from the Basque Country and Asturias. In total, 18 samples were studied, six for each region. The analysis comprised their sensory profiling and chemical characterisation of their polyphenolic profile, volatile composition, conventional chemical parameters and CIELAB colour coordinates. In parallel, the sensory profile of the samples from the Canary Islands was first compared with their Basque and Asturian counterparts by labelled sorting task. Then, their specific aroma profile was characterised by flash profile. Further quantification of sensory-active compounds was performed by GC–MS and GC-FID to identify the volatile compounds involved in their aroma profile.FindingsResults show that Canary ciders present a specific chemical profile characterised by higher levels of ethanol, and hydroxycinnamic acids, mainly t-ferulic, t-coumaric and neochologenic acids, and lower levels of volatile and total acidity than their Asturian and Basque counterparts. They also present a specific aroma profile characterised by fruity aroma, mainly fruit in syrup and confectionary, and sweet flavours related to their highest levels of vinylphenols formed by transformation of hydroxycinnamic acids.Originality/valueAn integrated strategy to explore the typicity of the currently existing Canary ciders in the market was developed. The results are important in that they will help other regions to identify specific typical chemo-sensory profiles and to promote the creation of certifications supporting regional typicity.

show abstract

“…These compounds frequently appear in a conjugated form, namely as glycosylated derivatives or esters of quinic acid, shikimic acid, and tartaric acid [ 13 , 14 ]. The genotype appears to be the major factor influencing the relative concentrations of the different phenolic compounds [ 33 ]. Flavonoids belonging to this group, such as flavan-3-ols, have a nuclear molecular structure of C6-C3-C6 and differ in the degree of oxidation of the central pyran ring [ 15 ].…”

Section: Updating Of Bioactive Compounds Extracted From Winemaking By...mentioning

confidence: 99%

Next Generation Ingredients Based on Winemaking By-Products and an Approaching to Antiviral Properties

Pascual

López

Vargas

et al. 2022

Foods

View full text Add to dashboard Cite

Management of waste and use of winemaking by-products plays an important role in the development of new ingredients, especially with antiviral properties. Although the richness of bioactive compounds from wine waste is known, less is known about potential antiviral action. Bioactive compounds and health-enhancing effects of winery by-products make them potential candidates for use in antiviral ingredients. The design of new formulations by using nano-microencapsulation techniques will be necessary to successfully control diseases produced by viruses. Outcomes about the use of winery by-products, bioactive compounds found in winery wastes, green extraction techniques to concentrate these compounds, and development of formulations to obtain new ingredients were extracted from research around the world to be discussed and updated in this manuscript. The evidence collected in this review aims to encourage transfer of in vitro and in vivo knowledge to a new step for the development of antiviral and treatments.

show abstract

Characterization of Tempranillo negro (VN21), a high phenolic content grapevine Tempranillo clone, through UHPLC-QqQ-MS/MS polyphenol profiling

Cited by 12 publications

References 34 publications

Phenolic Composition of Red and White Wine Byproducts from Different Grapevine Cultivars from La Rioja (Spain) and How This Is Affected by the Winemaking Process

Phenolic Composition of Red and White Wine Byproducts from Different Grapevine Cultivars from La Rioja (Spain) and How This Is Affected by the Winemaking Process

Sensory-directed approach to explore cider typicity: the case of ciders from the Canary Islands (Spain)

Next Generation Ingredients Based on Winemaking By-Products and an Approaching to Antiviral Properties

Contact Info

Product

Resources

About