Fast quantitative determination of phenolic compounds in grape juice by UPLC-MS: method validation and characterization of juices produced with different grape varieties

Canedo-Reis, Natalia Alejandra Pisoni; Guerra, C. C.; Silva, Letícia Flores da; Wetzstein, Luísa Carolina; Junges, Carlos Henrique; Ferrão, Marco Flôres; Bergold, Ana María

doi:10.1007/s11694-020-00706-8

Cited by 10 publications

(6 citation statements)

References 36 publications

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“…This might indicate the suitability of this technique to quantify low levels of polyphenols such as those found in white juices and wines. An example of this is presented in work reported by Canedo‐Reis et al 100 . in which UPLC‐MS was used to characterise the phenolic content of juices from multiple varieties.…”

Section: Chromatographic Methods Of Analysis and Capillary Electropho...mentioning

confidence: 99%

White wine phenolics: current methods of analysis

et al. 2022

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White wine phenolic analyses are less common in the literature than analyses of red wine phenolics. Analytical techniques for white wine phenolic analyses using spectrophotometric, chromatographic, spectroscopic, and electrochemical methods are reported. The interest of research in this area combined with the advances in technology aimed at the winemaking industry are promoting the establishment of novel approaches for identifying, quantifying, and classifying phenolic compounds in white wine. This review article provides an overview of the current research into white wine phenolics through a critical discussion of the analytical methods employed. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Section: Chromatographic Methods Of Analysis and Capillary Electropho...mentioning

confidence: 99%

White wine phenolics: current methods of analysis

et al. 2022

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“…During long and extenuating physical exercises, oxidative stress is caused owing to a considerable increase of reactive oxygen species (ROS) promoting an imbalance in antioxidant capacity in the body, which leads to protein modification, lipid oxidation (42), DNA damage (43), inflammation (44), and chronic diseases including cancer and neurological and cardiovascular diseases (45). Grape and grape derivative products are a source of polyphenols (48) which are known of high antioxidant activities (46) and can be beneficial against oxidative damage (47).…”

Section: Contribution Of Grape Juice To Isotonic Drinksmentioning

confidence: 99%

“…Grape and grape derivative products are a source of polyphenols (48) which are known of high antioxidant activities (46) and can be beneficial against oxidative damage (47). In addition, the carbohydrate content is useful for glycogen deposition and improvements of practice during long term exercises (42). Therefore, many researchers have studied the beneficial effect of grape juice related to improve performances during physical exercises.…”

Section: Contribution Of Grape Juice To Isotonic Drinksmentioning

confidence: 99%

Use of red grape juice (concentrated and treated by UHPH) as a base to produce isotonic drinks

Gonzalez,

Bendaali,

Vaquero

et al. 2023

BIO Web Conf.

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The physical-chemical composition, sensory characteristics, and nutritional value of the grape juice can provide sports drink (isotonic beverage) with antioxidant compounds that complement the beneficial effect of these drinks to the rehydration and replacement of minerals and carbohydrates, during physical activity. Grape juice contains mainly water, sugars, organic acids, and phenolic compounds. By diluting the sugar content of the must to 40-50 g/L, it will allow us to obtain a drink with beneficial properties for health, avoiding the addition of sweeteners. Phenolic compounds play an important role in the prevention of various diseases through their biological activities related to antioxidant, anti-inflammatory, anticancer, anti-aging, antimicrobial and cardioprotective properties. Several studies have shown that grape juice allows to improve the performance of the activity, protect against oxidative damage, and reduce inflammation during, sports activities. The polyphenolic substances present in grape musts provide sensory characteristics of interest, mainly color and aroma, important indicators for consumers when choosing this type of beverage. The anthocyanin content of musts from red varieties, gives the drink a more natural and attractive character for the consumer without the use of synthetic dyes. It is important to recognize the demand of consumers for new innovative, and healthy products, so we focus on the development of a natural, functional drink using red grape musts as a base (concentrated or treated with UHPH) as a source of polyphenols and sugars, showing interesting organoleptic properties without chemical additives, and that allows to replenish electrolytes and energy.

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“…During extended and intense exercises such as marathon and ultramarathon races, athletes exhibit severe physiological stress that appears as muscle microtrauma, oxidative stress, gastrointestinal dysfunction, or inflammation ( 63 ). According to ( 64 ), during long and extenuating physical exercises, oxidative stress is caused owing to a considerable increase of reactive oxygen species (ROS) promoting an imbalance in antioxidant capacity in the body, which leads to protein modification, lipid oxidation, DNA damage ( 65 ), inflammation ( 66 ), and chronic diseases including cancer and neurological and cardiovascular diseases ( 67 ). Grape and grape derivative products are a source of polyphenols ( 63 ) which are known of high antioxidant activities ( 68 ) and can be beneficial against oxidative damage ( 69 ).…”

Section: Contribution Of Grape Juice To Isotonic Drinksmentioning

confidence: 99%

Contribution of Grape Juice to Develop New Isotonic Drinks With Antioxidant Capacity and Interesting Sensory Properties

et al. 2022

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Nowadays, the sector of isotonic beverages has developed its market based on fruit juices that provide a sports drink with antioxidant and biological activities in addition to their principal role of rehydration and replacement of minerals and carbohydrates during physical exercise. Consumption of grape juice is increasing worldwide because of its sensory characteristics and nutritional value. It contains mainly water, sugars, organic acids, and phenolic compounds. Phenolic compounds play a major role in prevention of various diseases through their biological activities linked to antioxidant, anti-inflammation, anticancer, anti-aging, antimicrobial, and cardioprotective properties. Several studies have demonstrated that grape juice is able to improve performances of antioxidant activity, protect against oxidative damage, and reduce inflammation during sports activities. Polyphenol content also provides a great sensory profile, mainly color which is an important indicator for consumers when choosing beverage products. The contribution of grape juice through its nutritional value and sensory properties makes it an alternative for the development of a new isotonic drink that will be a novel and healthy product in the field of healthy beverages.

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Fast quantitative determination of phenolic compounds in grape juice by UPLC-MS: method validation and characterization of juices produced with different grape varieties

Cited by 10 publications

References 36 publications

White wine phenolics: current methods of analysis

White wine phenolics: current methods of analysis

Use of red grape juice (concentrated and treated by UHPH) as a base to produce isotonic drinks

Contribution of Grape Juice to Develop New Isotonic Drinks With Antioxidant Capacity and Interesting Sensory Properties

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