New Family of Bluish Pyranoanthocyanins

Mateus, Nuno; Oliveira, Joana; Haettich-Motta, Mafalda; Freitas, Victor de

doi:10.1155/s1110724304404033

Cited by 58 publications

(33 citation statements)

References 33 publications

(31 reference statements)

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“…That was consistent with their conversion during wine storage, into derivatives not amenable to our GC-MS conditions, such as 4-(ethoxyethyl)-phenol, 4-(ethoxyethyl)-guaiacol and pyroanthocyanins (Dugelay et al, 1995;Hayasaka and Asenstorfer, 2002;Mateus et al, 2004). The other volatile phenols had a varietal origin, occurring mainly from hydrolysis of their glycoconjugates .…”

Section: Tablesupporting

confidence: 81%

Changes in aromatic characteristics of Loureiro and Alvarinho wines during maturation

Oliveira

Baumes

et al. 2008

Journal of Food Composition and Analysis

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a b s t r a c tChanges in volatiles during maturation in bottles of monovarietal Vinhos Verdes wines from Loureiro and Alvarinho grape varieties, were followed by chemical and sensory analyses. Young wines and wines matured for 8 and 20 months were studied. The volatiles were determined by gas chromatographymass spectrometry (GC-MS) after extraction on XAD-2 resin. Straight chain fatty acid ethyl esters and acetates of fusel alcohols decreased quicker for Loureiro wine, while the increase in ethyl esters of branched fatty acids was similar for both varieties. Linalool, Ho-trienol, a-terpineol and b-damascenone could be used to differentiate between each variety. However, linalool decreased to negligible values after 20 months of maturation. b-Damascenone decreased but remained high enough to be useful for differentiating each variety. Sensory analysis indicated a decrease of tropical fruit and tree fruit characters with conservation time for Alvarinho wine, and the opposite for Loureiro; moreover, citrus fruit character decreased in both varieties.

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Section: Tablesupporting

confidence: 81%

Changes in aromatic characteristics of Loureiro and Alvarinho wines during maturation

Oliveira

Baumes

et al. 2008

Journal of Food Composition and Analysis

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“…Six of them (pelargonidin, peonidin, cyanidin, malvidin, petunidin and delphinidin) are common in higher plants (Kahkonen and Heinonen, 2003). The dark colour of the berries of European elder is mainly due to the presence of cyanidin-3-glucoside and cyanidin-3-sambubioside (Mateus et al, 2004). Among 14 different anthocyanins, cyanidin-3-glucoside had the highest antioxidative activity, 3.5 times higher than that of a vitamin E analogue (Wang et al, 1997).…”

Section: Discussionmentioning

confidence: 99%

A systematic review on the sambuci fructus effect and efficacy profiles

Vlachojannis

Cameron

Chrubasik

2009

Phytotherapy Research

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The berries of European elder are used in traditional German medicine for various complaints. Due to insufficient research data, elderberry fruit was not monographed by the German Commission E at the end of the last century. A comprehensive review of the literature was conducted to summarize the pharmacological and clinical effects of elderberry fruit. Several databases and other sources were searched to identify in vitro and animal studies, and clinical trials investigating elderberry fruit preparations. For the latter, the level of evidence was evaluated as described previously. Elderberry fruit preparations may provide antioxidant, antiviral and antiproliferative effects in vitro. One animal experiment and one clinical trial were able to back the antioxidative impact in terms of a weak antilipidemic effect. Antibacterial and antiinflammatory effects seem possible, but need further support. In rats, an aqueous elderberry fruit extract produced central depression and analgesia and an ethanol fruit extract improved acetic acid-induced colitis. Several in vitro studies together with two exploratory studies in humans and one open study in chimpanzees indicate that the aqueous elderberry extract Sambucol may be useful for the treatment of viral influenza infections. These promising effects of elderberry fruit preparations from experimental and clinical studies should be backed by more rigorous studies before these preparations are recommended in the prevention of diseases and in treatment schedules.

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“…[5][6][7][8] Most of these pigments are synthesized during wine storage and ageing. They have extended π-conjugated systems, in which the flavylium cation form is stabilized, which therefore exhibit visible colors (red to orange hue).…”

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confidence: 99%