Principal components of phenolics to characterize red Vinho Verde grapes: Anthocyanins or non-coloured compounds?

Dopico-Garcı́a, M.S.; Fique, A.; Guerra, Luís; Afonso, J.M.; Pereira, Olívia R.; Valentão, Patrı́cia; Andrade, Paula B.; Seabra, Rosa M.

doi:10.1016/j.talanta.2008.01.012

Cited by 66 publications

(51 citation statements)

References 32 publications

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“…Several clinical studies on grapes and their derivatives have demonstrated these properties, including protection against cardiovascular diseases [68,69], atherosclerosis [70], hypertension [71], cancer [72], diabetes [73] and neurological problems [74]. The mechanism of action has been attributed to antioxidant activity [75], lipid regulation [76,77], anti-inflammatory effects [78], anti-cancer, antimicrobial, antiviral, cardio protective, neuroprotective, and hepatoprotective activities [1,40,41,48,[79][80][81][82][83].…”

Section: Biological Activity Of Phenolic Compounds Present In Grape Jmentioning

confidence: 99%

“…Grape anthocyanins are flavonoids, and the monomeric anthocyanins are six in total: cyanidin, peonidin, pelargonidin, delphinidin, petunidin and malvidin, the latter being the main found in red grape juices [47]. Anthocyanins are the phenolic compounds responsible for the red colour of grape juices [48,49]. Anthocyanin biosynthesis is influenced by several factors such as climatic conditions, temperature, light and cultural practices [38].…”

Section: General Introductionmentioning

confidence: 99%

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Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View

2018

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Section: Biological Activity Of Phenolic Compounds Present In Grape Jmentioning

confidence: 99%

Section: General Introductionmentioning

confidence: 99%

Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View

2018

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“…Results clearly isolate PGI Minho as the most pigment-rich and as having typical violet-purple tonality. Cultivar influence may play a role in PGI Minho as local Vinhão teinturier-grapes were clearly differentiated by their high content in anthocyanins (97%) with levels of phenolic compounds up to 16 times higher than the rest (Dopico-García et al, 2008). Climatic observations showed unison confirmation of south to north cooler conditions as well as inland (east) to coastal (west) wetter ones (Magalhães et al, 1995;Fraga et al, 2012;Fraga et al, 2013).…”

Section: Inner Key Profilers From Reported Nationwide Sensory Researchmentioning

confidence: 99%

“…The phenolic composition of wines is conditioned by the grape variety and by other factors that affect the berry development, such as soil, geographical location and weather conditions (Monagas et al, 2005). Phenolic compounds in red wines include both non-colored compounds (i.e., flavan-3-ols, flavonols, phenolic acids, stilbenes), potentially colored anthocyanins and anthocyanin derivatives (Boulton 2001;Alcalde-Eon et al, 2006;Dopico-García et al, 2008;Marquez et al, 2013). Flavanol oligomers and polymers are also called condensed tannins or proanthocyanidins.…”

Section: Introductionmentioning

confidence: 99%

Finding Sensory Profilers Amongst Red Wine Composition: A Novel Nationwide Approach

Coutinho

Ávila

Ricardo-da-Silva

2015

Ciência Téc. Vitiv.

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SUMMARYThe objective of this work was to verify the signaling/profiling potential of wine compounds and the physicochemical and bioclimatic winerelated measurements on a nationwide sensory scale of red wine typicality. Color tonality evolved from violet-purple in cooler northern regions to ruby-garnet in hotter southern regions. Acidity and astringency were enhanced from south to north. Conversely, alcohol and viscosity progressed southward. Bitterness was primarily affected by inland-coastal influence. The regional differentiation of astringency and bitterness introduced an orthogonal reading (N north-S south vs. E inland-W coastal, respectively), rather than a linear one, these findings adding novelty to sensory research. Additionally, several Portuguese-related studies were reviewed, and their findings were correlated with six sensory measures. Bioclimatic indexes, pH and the total phenol index were considered the strongest profilers in a nationwide assessment on red wine typicality. The ratio of the oligomeric/polymeric composition of tannins, as well as total anthocyanins, was also to be considered to be a valid sensory profiler. Several nationwide tendencies and correlations between sensory evaluations and wine chemistry may represent interesting findings and challenge unexplored ways for new research. RESUMOO objetivo deste estudo foi a verificação da existência de potenciais indicadores/marcadores da tipicidade sensorial dos vinhos tintos à escala nacional, entre os compostos que constituem o vinho, analisando, também, alguns índices físico-químicos e bioclimáticos, com ele relacionados. A tonalidade da cor evoluiu de violeta-púrpura nas regiões mais frias e nortenhas para rubi-granada nas regiões quentes do sul. A acidez e a adstringência subiram de sul para norte, contrastando com as perceções derivadas do álcool e viscosidade que aumentaram para sul. O amargor sofreu a influência maioritária da direção atlântico-continente, aumentando no sentido costeiro. A diferenciação regional entre a adstringência e o amargor introduziu uma leitura ortogonal (N norte -S sul vs. E continente -W atlântico), constituindo esta relação cruzada um inovador contributo para a investigação sensorial. Ainda no âmbito deste trabalho, vários estudos acerca de vinhos portugueses foram compilados e os seus dados relativos à composição dos vinhos analisados, bem como alguns índices físico-químicos e bioclimáticos, foram correlacionados com seis medidas sensoriais. Os índices bioclimáticos, o pH e o índice de fenóis totais foram considerados os mais fortes marcadores para uma caracterização sensorial da tipicidade dos vinhos tintos à escala nacional. O rácio da composição de taninos oligoméricos/poliméricos, assim como o teor de antocianinas totais, também poderão ser marcadores sensoriais válidos a considerar. Várias tendências à escala nacional, bem como correlações entre medidas sensoriais e a composição química do vinho tinto poderão representar resultados interessantes e abrir novas vias de investigação da ciência e técnica ...

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“…9 It has a grater action towards free radical scavenging, on comparison to others such as vitamin C and E. 9 Flavanols, flavonols, stilbenes and phenolic acids are the other phenolic compounds present in grape seed extract. [10][11][12][13] These phenolics are mainly distributed in the skin, stem, leaf and seed of grape.…”

Section: Introductionmentioning

confidence: 99%

Screening of Ethanolic Extracts of Medicinal Herbal Drugs Against Oral Microbes

L¹,

Thangavelu²

2017

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Aim:The aim of the present study is to screen the ethanolic extracts of medicinal herbal drugs against oral microbes. Objective: In this study, 3 medicinal herbs were evaluated for antimicrobial activity against five common oral bacteria as a screen for potential candidates for the development of natural antibiotics. Methods: Ethanolic extracts of medicinal herbs were tested for activity against Enterococcus faecalis, Lactobacillus acidophilus, Streptococcus mutans, and Streptococcus sanguis grown in brain heart infusion (BHI) broth. A broth microdilutionassay was used to determine the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). A disk diffusion assay was performed by inoculating bacterial cultures on BHI agar plates with paper disks soaked in each of the medicinal herb extracts. Results: The ethanolic extracts of many of the 3 medicinal herbs showed antimicrobial activity against the five types of pathogenic oral bacteria. The extracts of Caralluma fimbriata, Hemidesmus indicus, and Grape seed effectively inhibited the growth of oral bacteria and showed distinct bactericidal activity. Conclusion: These results suggest that alternative medicines with proven antimicrobial effects, such as Caralluma fimbriata, Hemidesmus indicus, and Grape seed may be useful for the treatment of dental diseases.

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Principal components of phenolics to characterize red Vinho Verde grapes: Anthocyanins or non-coloured compounds?

Cited by 66 publications

References 32 publications

Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View

Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View

Finding Sensory Profilers Amongst Red Wine Composition: A Novel Nationwide Approach

Screening of Ethanolic Extracts of Medicinal Herbal Drugs Against Oral Microbes

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