Part I. Polyphenols composition and antioxidant potential during ‘Blaufränkisch’ grape maceration and red wine maturation, and the effects of trans-resveratrol addition

Ulrih, Nataša Poklar; Opara, Rok; Skrt, Mihaela; Košmerl, Tatjana; Wondra, Mojmir; Abram, Veronika

doi:10.1016/j.fct.2020.111122

Cited by 16 publications

(20 citation statements)

References 23 publications

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“…Prolonged maceration time has been shown to increase the content of certain phenolic compounds (Figs. 1-3) [22]. The concentration of gallic acid increased during alcoholic fermentation and maceration, until day 20 (34.92  1.35 mg/l; Figs.…”

Section: Influence Of Maceration Time and Enzyme Preparations On The mentioning

confidence: 91%

Extraction kinetic of some phenolic compounds during Cabernet Sauvignon alcoholic fermentation and antioxidant properties of derived wines

Lisov

Petrović

Čakar

et al. 2020

Maced. J. Chem. Chem. Eng.

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In this study, we estimated the usage of Cabernet Sauvignon in microvinifications, obtaining wines with increased phenolic compound content. Kinetic extraction of phenolic compounds during alcoholic fermentation was affected by maceration time (3, 5, 7, 14 and 21 days) and the addition and kinetics of enzyme preparations (EP). The highest extraction rates were observed for catechin (EXV EP – EXV enzyme preparation and CP EP – Color plus enzyme preparation) and p-hydroxybenzoic acid (Car EP - Caractere enzyme preparation). According to extraction time of the analyzed phenolic compounds, maximal values (ellagic acid, ferulic acid, chlorogenic acid, caffeic acid, naringenin, p-hydroxybenzoic acid, p-coumaric acid, protocatechuic acid, trans-resveratrol, syringic acid, vanillin, and vanillic acid) were obtained on day 15 of maceration with addition of CP EP, with exceptions of gallic acid, catechin, and myricetin. Prolonged maceration times, up to 21 days, showed the most potent DPPH free radical scavenging activity with Car EP and the highest Ferric Reducing Ability of Plasma (FRAP) values with CP EP.

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Section: Influence Of Maceration Time and Enzyme Preparations On The mentioning

confidence: 91%

Extraction kinetic of some phenolic compounds during Cabernet Sauvignon alcoholic fermentation and antioxidant properties of derived wines

Lisov

Petrović

Čakar

et al. 2020

Maced. J. Chem. Chem. Eng.

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“…This total was rounded up to 40 animals, divided in five experimental groups: 1) CIR group -treated with 3.715 mL/kg/day of saline solution 0.9%, n = 8; 2) CIR+RES group -treated with RES 1 mg/kg/day, n = 8; 3) CIR+GJ group -treated with 3.715 mL/kg/day of Aurora ® whole GJ, n = 8; 4) CIR+ethanol (ET) group -treated with 3.715 mL/kg/day of 12.5% ethanol solution, n = 8; 5) CIR+RW group -treated with 3.715 mL/kg/day of RW (Malbec Wine, Valdorella®, containing 12.5% ethanol, n = 8). The doses administered to the animals corresponded, approximately, to 300 mL of GJ and RW consumed by humans, dose equivalent to 1.3 mg/L of polyphenols, including the RES 15,16 .…”

Section: Methodsmentioning

confidence: 99%

Cardioprotection stimulated by resveratrol and grape products prevents lethal cardiac arrhythmias in an animal model of ischemia and reperfusion

et al. 2021

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To evaluate the preventive cardioprotective effects of resveratrol and grape products, such as grape juice and red wine, in animal model of cardiac ischemia and reperfusion. Methods: Male Wistar rats orally pretreated for 21-days with resveratrol and grape products were anesthetized and placed on mechanical ventilation to surgically induce cardiac ischemia and reperfusion by obstruction (ischemia) followed by liberation (reperfusion) of blood circulation in left descending coronary artery. These rats were submitted to the electrocardiogram (ECG) analysis to evaluate the effects of pretreatment with resveratrol and grape products on the incidence of ventricular arrhythmias (VA), atrioventricular block (AVB) and lethality (LET) resulting from cardiac ischemia and reperfusion. Results: It was observed that the incidence of AVB was significantly lower in rats pretreated with resveratrol (25%), grape juice (37.5%) or red wine (12.5%) than in rats treated with saline solution (80%) or ethanol (80%). Similarly, incidence of LET was also significantly lower in rats pretreated with resveratrol (25%), grape juice (25%) or red wine (0%) than in rats treated with saline solution (62.5%) or ethanol (75%). Conclusion: These results indicate that the cardioprotective response stimulated by resveratrol and grape products prevents the lethal cardiac arrhythmias in animal model of ischemia and reperfusion, supporting the idea that this treatment can be beneficial for prevention of severe cardiac arrhythmias in patients with ischemic heart disease.

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“…They identified epigallocatechin and trans -caftaric acid as the major compounds while resveratrol concentration was affected by various conditions including the variety of grape vine and also by processing conditions, such as duration of maceration. It was found that the concentrations of total phenolics, flavonoids, anthocyanins as well as resveratrol reached its maximum with extended maceration time up to 250 days ( Ulrih et al, 2020 ). Phenolic compounds possess a critical role due to their contribution to organoleptic wine quality as color, astringency, and bitterness ( Hornedo-Ortega et al, 2021 ).…”

Section: Bioactive Composition Analysis In Different Grape Extractsmentioning

confidence: 99%

Grape bioactive molecules, and the potential health benefits in reducing the risk of heart diseases

2021

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Highlights Grapes are a rich source of bioactive molecules which contribute to the health benefits. Bioactive phytochemicals of grapes include phenolic compounds such as hydroxycinnamic acids, anthocyanins, proanthocyanidins and stilbenes. Grape consumption is linked to reduced incidence of cardiovascular disease and its major risk factors including hypertension. Grapes and its products can be considered as potential functional food in reducing hypertension.

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Part I. Polyphenols composition and antioxidant potential during ‘Blaufränkisch’ grape maceration and red wine maturation, and the effects of trans-resveratrol addition

Cited by 16 publications

References 23 publications

Extraction kinetic of some phenolic compounds during Cabernet Sauvignon alcoholic fermentation and antioxidant properties of derived wines

Extraction kinetic of some phenolic compounds during Cabernet Sauvignon alcoholic fermentation and antioxidant properties of derived wines

Cardioprotection stimulated by resveratrol and grape products prevents lethal cardiac arrhythmias in an animal model of ischemia and reperfusion

Grape bioactive molecules, and the potential health benefits in reducing the risk of heart diseases

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