Evolution of phenolic compounds and metal content of wine during alcoholic fermentation and storage

Bimpilas, Andreas; Tsimogiannis, Dimitrios; Balta-Brouma, Kalliopi P.; Lymperopoulou, Theopisti; Oreopoulou, Vassiliki

doi:10.1016/j.foodchem.2015.01.090

Cited by 71 publications

(64 citation statements)

References 35 publications

(51 reference statements)

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“…From the literature it is well known that anthocyanintype pigments can cause great interference in the chromatographic separation and identification of non-anthocyanin phenolic compounds. 36 In our study, anthocyanins were successfully removed using HLB cartridges. Another advantage of HLB cartridges over conventional C18 columns in the separation of phenolic compounds are that more polar interferences (e.g.…”

Section: Resultsmentioning

confidence: 90%

Simultaneous GC-MS Determination of Free and Bound Phenolic Acids in Slovenian Red Wines and Chemometric Characterization

Ivanović

Razboršek

Kolar

2016

ACSi

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Several phenolic acids (PAs), caffeic, vanillic, syringic, p-coumaric and ferulic acid, found in Slovenian red wines were studied using gas chromatography and mass spectrometry. For isolation of the PAs from wine samples, solid phase extraction using hydrophilic modified styrene -HLB cartridges was used. The bound PAs were extracted after basic hydrolysis and o-coumaric acid was used as the internal standard. The developed method was validated and the linear concentration range for all analytes was from 1 to 100 mg L -1 with correlation coefficients above 0.999. We show that the method is repeatable (RSD<2%), recoveries were above 96%, and LOD and LOQ values were acceptable. In all of the wine samples tested, caffeic and p-coumaric acid were determined to be the predominant PAs (17-72 mg L -1 ), while other compounds were found in lower concentrations. Principal Component Analysis and Cluster Analysis were used to study differences between wines related towards varieties and Slovenian wine regions. The results demonstrate that variety has more influence on PAs content than wine regions in Slovenian red wines.

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Section: Resultsmentioning

confidence: 90%

Simultaneous GC-MS Determination of Free and Bound Phenolic Acids in Slovenian Red Wines and Chemometric Characterization

Ivanović

Razboršek

Kolar

2016

ACSi

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“…The chromatographic separation of compounds was based on the method proposed by Bimpilas et al . () for wine samples. For the identification of anthocyanins ElectroSpray Ionization/Mass Spectrometry (ESI/MS) and ESI‐MS/MS was used, employing the following parameters: positive ionization mode, drying gas, N 2 ; drying temperature, 350C; nebulizer, 65 psi; capillary, 2.5 kV; compound stability, 100%; scan range, 100–1,200 m/z .…”

Section: Methodsmentioning

confidence: 99%

“…Samples were injected after filtration (0.2 lm, polyvinylidene fluoride (PVDF) syringe filters, Teknokroma, Barcelona, Spain) on a reversed phase Hypersil C18 column (octadecyl silica (ODS) 5 lm, 250 3 4.6 mm, MZ Analysentechnik, Mainz, Germany). The chromatographic separation of compounds was based on the method proposed by Bimpilas et al (2015) for wine samples. For the identification of anthocyanins ElectroSpray Ionization/Mass Spectrometry (ESI/MS) and ESI-MS/MS was used, employing the following parameters: positive ionization mode, drying gas, N 2 ; drying temperature, 350C; nebulizer, 65 psi; capillary, 2.5 kV; compound stability, 100%; scan range, 100-1,200 m/z.…”

Section: Storage and Shelf Life Studymentioning

confidence: 99%

Process Optimization and Kinetic Modeling of Quality of Fresh-Cut Strawberry Cubes Pretreated by High Pressure and Osmosis

Dermesonlouoglou

Bimpilas

Andreou

et al. 2016

Journal of Food Processing and Preservation

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The quality and preservation of strawberry can be improved by applying mild treatments such as osmotic dehydration and high pressure. The aim was to optimize treatment conditions based on mass transfer, water activity and quality data and model the effect of the process, combined with high pressure, on important quality attributes (sensory indices, anthocyanin, color, etc.) and microbial stability during subsequent refrigerated storage. Strawberry cubes were osmotically treated at preselected conditions (35C, 45 min) (OD) and by in‐pack cold‐pasteurization (600 MPa, 25C, 5 min) (Osmosed and High Pressured, OHP) and stored at isothermal (5–15C) and dynamic conditions (Teff = 7.8C). Kinetics of quality change was studied and modeled as a function of storage conditions. Shelf life was significantly prolonged for both OHP and OD (up to 10 and 4 months at 5C, respectively) compared to untreated samples (7 days at 5C). Samples with L‐cysteine added in the OD solution exhibited an exceptional red color intensity and stability during prolonged storage. Practical Applications Extension of the storage life of the delicate tissue of strawberry is a challenge and can be achieved with the application of mild, nonthermal pretreatments, such as osmotic dehydration (OD) and high hydrostatic pressure (HP). The goal is to optimize the OD operating conditions in terms of water activity and end product quality. This study also provides information on the effects of pretreatments on the main quality attributes and microbial stability during subsequent refrigerated storage. Based on the validated models established, shelf life extension for OD and OD/HP‐treated strawberry cubes can be predicted at any isothermal or dynamic conditions, and be compared to that of untreated fruit samples. It is concluded that the effective combination of OD and HP processing can be used for the production of superior, fresh‐like quality fruit‐cubes, with extended shelf life, stable under chilled conditions.

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“…Phenolics are a chemical class including a hydroxyl group (−OH) directly bounded to aromatic ring. They are present as a constitutive agent in plants, which response to microbial attack (Bimpilas, Tsimogiannis, Balta-Brouma, Lymperopoulou, & Oreopoulou, 2015;. Flavonoids are the main class of phenolics and widely dispersed in plants.…”

Section: Introductionmentioning

confidence: 99%

Lactoperoxidase inhibition of some natural phenolic compounds: Kinetics and molecular docking studies

Köksal

Kalın

et al. 2019

J Food Biochem

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The inhibition effects of some phenolic compounds from natural products such as taxifolin, resveratrol, olivetol, cynarine, and phloretin on bovine milk lactoperoxidase (LPO) enzyme were examined. For this aim, LPO was purified by the affinity chromatography technique with a yield of 77.68% in 421.32 times. The kinetic value, K i , was calculated from the equations obtained from drawn graphs. In order to discover inhibition mechanism of phenolic compounds, induced fit docking process was performed on the LPO receptors. The binding affinity of the compounds was calculated and at the best-scored ligand-receptor complex, residues responsible for enzyme inhibition were detected. As a result, this molecule demonstrated the potential inhibitory effect on LPO. According to the results of kinetic study. It has shown a noncompetitive inhibition effect, Phloretin's K i value was determined by 48.89 ± 14.22 nM.

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Evolution of phenolic compounds and metal content of wine during alcoholic fermentation and storage

Cited by 71 publications

References 35 publications

Simultaneous GC-MS Determination of Free and Bound Phenolic Acids in Slovenian Red Wines and Chemometric Characterization

Simultaneous GC-MS Determination of Free and Bound Phenolic Acids in Slovenian Red Wines and Chemometric Characterization

Process Optimization and Kinetic Modeling of Quality of Fresh-Cut Strawberry Cubes Pretreated by High Pressure and Osmosis

Lactoperoxidase inhibition of some natural phenolic compounds: Kinetics and molecular docking studies

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