Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines

A new spectrophotometric enzymatic method for the determination of total phenol content in tea and wine has been developed. The method is based on the peroxidase-catalyzed oxidation, by hydrogen peroxide, of phenols to phenoxyl radicals, which can react with aromatic substrates to form intensely colored adducts. In comparison with the widely used Folin-Ciocalteu method, this method appears to be more specific and more rapid and as a whole is not affected by the common interfering substances such as ascorbate, citrate, and sulfite. Numerous samples of teas and wines were analyzed by using the new method, and the results compared with those obtained by using the Folin and scavenging of DPPH methods. The differences of the total phenols content found by applying the three methods are discussed in terms of the different specificities of the analytical basis.

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“…The aging, in fact, promotes the chemical oxidation of polyphenols to quinones and insoluble brown polymers (38).…”

Section: Enzymatic Methods For Total Polyphenols Determinationmentioning

confidence: 99%

New Enzymatic Method for the Determination of Total Phenolic Content in Tea and Wine

Stevanato¹,

Fabris²,

Momo³

2004

J. Agric. Food Chem.

108

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“…Certains composes phenoIiques sont de tres bons substrats des PPOs (o-diphenols tels que les derives de l'acide cafeique et les catechines) alors que d'autres (anthocyanines) sont degrades au cours des reactions de brunissement par l'intermediaire de reactions couplees de nature non enzymatique (Cheynier eta/., 1989). Dans le cas des vins, Ie processus d'oxydation intervient a deux niveaux : d'une part au cours du broyage des grains de raisin (reaction enzymatique) et d'autre part au cours du vieillissement des vins (reaction non enzymatique) pendant lequel on peut assister a d'importants changements de couleur et d'astringence (Macheix et al .. 1991 ).…”

Section: Facteurs De Variationsunclassified

Les composés phénoliques et la qualité des produits d'origine végétale consommés par l'homme

Fleuriet

Uhel

Dédaldéchamp

1996

Acta Botanica Gallica

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“…Rosaceae fruits are also a major human dietary source of phytochemicals, such as flavonoids, cyanogenic glycosides, phytoestrogens (Mazur et al, 2000), and phenols that could potentially yield health and disease -fighting advantages. LAscorbic acid, quercetin, kaempferol, myricetin, p-coumaric acid, gallic acid, and ellagic acid are well known antioxidants and/or cancer-inhibiting compounds that have been identified in these fruits (Macheix et al, 1991(Macheix et al, , 1998Selmar, 1999). The family Rosaceae has found for own rich generic representation of an application in the prevention and treatment of many pathological conditions.…”

Section: Rosaceae Familymentioning

confidence: 99%

Cyanogenic Glycosides as a Potential Bioregulator

Michalcová¹,

Halenár²,

Kolesárová³

2016

J microb biotech food sci

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Natural substances which are considered to be a food that provides medical and health benefits are called bioregulator. Bioregulators can be used in medicine for preventing and treating migraine, hypertension, chronic inflammation, and other reaction source diseases. Amygdalin is considered for one of the most important bioregulator. It is a controversial nature cyanogenic glycoside abundant in the seeds of Rosaceae family. The family includes herbs, shrubs, and trees and most species are deciduous, but some are evergreen. In the past few years, has been a renewed interest about distribution of Rosaceae fruits because amygdalin has been used for many years in traditional and alternative medicine. Therefore, it is included in regulatory pathways and processes. Recent data indicate potential regulatory activity of amygdalin in signaling pathways of highly metastatic cells, suggesting that amygdalin might not only be an innovative tool to neutralize metastatic dissemination but also to complement mTOR-inhibitor based regimens.

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Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines

Cited by 213 publications

References 177 publications

New Enzymatic Method for the Determination of Total Phenolic Content in Tea and Wine

New Enzymatic Method for the Determination of Total Phenolic Content in Tea and Wine

Les composés phénoliques et la qualité des produits d'origine végétale consommés par l'homme

Cyanogenic Glycosides as a Potential Bioregulator

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