Genotype, Environment and Management Practices on Red/ Dark-Colored Fruits Phenolic Composition and Its Impact on Sensory Attributes and Potential Health Benefits

Abstract

Phenolic compounds are secondary metabolites abundant in our diet. These compounds may afect positively or negatively the sensory characteristics of food with important impacts on color, lavor, and astringency. An adequate consumption of phenolic compounds may also ofer health beneits. After the consumption of fruits, the colon is the main site of microbial fermentation, where high molecular weight phenolic compounds are transformed into low molecular weight phenolic compounds such as phenolic acids or lactone structures by intestinal microbiota, which produce metabolites with biological and antioxidant activity, with evidence on health beneits for humans. A large amount of diferent phenolic compounds are responsible for physicochemical and sensory characteristics of table grapes and wines. Also, sweet cherry (Prunus avium L.) is one of the most popular temperate table fruits; they contain lavonoids, lavan-3-ols, and lavonols in addition to non-lavonoid compounds. Anthocyanins are the major polyphenols in blueberries, and this group of phytochemicals is thought to be responsible for many of the health beneits of berry consumption. Therefore, considering the importance of red/dark-colored fruits phenolic composition, the purpose of this chapter is to make a review of the most recent publications about these fruits' phenolic composition and their impact on sensorial properties as well as the efect of microorganisms on fruit phenolic composition.

Modulation of Aroma and Sensory Properties of Prokupac Wines by a Bacillus-based Preparation Applied to Grapes Prior to Harvest

“…Recently published results show that the content of total phenolic compounds (323.2 mg/L and 307.2 mg/L) in Prokupac wine (2013 and 2014 vintages) was four times lower (Lakićević et al, 2019) than the contents in the wine samples analysed in this study, while a significantly higher content of total phenolic compounds (about 2.3 g/L) and lower levels of total anthocyanins (about 0.28 g/L) were observed in another sample of Prokupac wine (Malićanin et al, 2017). Such a large difference can be explained by differences in climatic factors, soil type, sunlight exposure, vineyard altitude or vinification process, which are all crucial for the wine phenolic content (Cosme et al, 2017).…”

Adsorption, Isotherms, and Kinetics for Phenol Removal on Biochar Prepared from Wheat Husk

“…The Freundlich isotherm model were discovered to be favorable for biochar prepared from Wheat husks. [1,2,[11][12][13][14][15][16][17][18][19][20]3,[21][22][23][24][25][27][28][29][30][31]4,[32][33][34][35][36][37][38][39][40][41]5,42,[6][7][8][9][10]…”

“…Phenol is one of these chemicals that are available in nature in [1,2] the same colors as fruits [3] and some are manufactured to be used in daily life. Phenol enters the water environment as a result of industrial, agricultural and natural waste, and sometimes it is present due to the decomposition of organic materials present in the water as a result of industrial waste [4][5][6].…”

Polyphenols: Bioavailability, Microbiome Interactions and Cellular Effects on Health in Humans and Animals

“…(f) absorbed polyphenols are transported via the portal vein into the liver to undergo further conjugation reactions; (g) a portion of polyphenol metabolites re-enter the gastrointestinal tract from the liver via the bile duct; (h) the rest of the polyphenol metabolites in the liver enter circulation, with some reaching cells of body tissues and organs not pictured here (e.g., heart, muscle, brain, bone). Within these tissues there is evidence of polyphenol metabolites deconjugating into aglycones and the activation of anti-oxidant/anti-inflammatory effects; (i) circulating polyphenols are then ultimately excreted in urine via the kidneys (adapted from ( [35][36][37]).…”

“… A schematic showing the general biotransformations of dietary polyphenols in monogastric animals: (a) dietary polyphenols (often in the form of glycosides) are initially hydrolyzed by stomach acids; (b) further hydrolysis and biotransformation occurs to polyphenols in the small and large intestines via intestinal and microbial enzymes, effecting changes in the microbial species; (c) The left side of the image depicts the types of structural changes that can occur to polyphenols (e.g., peduncugalin, an ellagitannin) in the gastrointestinal tract; (d) biotransformed dietary polyphenols are absorbed through the intestinal barrier and typically undergo conjugation reactions; (e) remaining polyphenols in the large intestine (both metabolized and unmetabolized) are excreted as feces; (f) absorbed polyphenols are transported via the portal vein into the liver to undergo further conjugation reactions; (g) a portion of polyphenol metabolites re-enter the gastrointestinal tract from the liver via the bile duct; (h) the rest of the polyphenol metabolites in the liver enter circulation, with some reaching cells of body tissues and organs not pictured here (e.g., heart, muscle, brain, bone). Within these tissues there is evidence of polyphenol metabolites deconjugating into aglycones and the activation of anti-oxidant/anti-inflammatory effects; (i) circulating polyphenols are then ultimately excreted in urine via the kidneys (adapted from ([ 35 , 36 , 37 ]). …”