Quantification of anthocyanidins in the grapes and grape juice products with acid assisted hydrolysis using LC/MS

Xu, Yang; Simon, James E.; Ferruzzi, Mario G.; Ho, Lap; Pasinetti, Giulio Maria; Wu, Qingli

doi:10.1016/j.jff.2012.04.010

Cited by 31 publications

(17 citation statements)

References 23 publications

(28 reference statements)

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“…Therefore, they contribute to the anticarcinogenic, antiatherogenic, antiinflammatory, antimicrobial, and antioxidant activities of some fruits (Llaudy et al, 2004;Chang et al, 2012;Xu et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Assay of Antioxidant Capacity and Phenolic Compounds in some Romanian and Cypriot Wine

Luchian

Colibaba

Codreanu

et al. 2018

Not Bot Horti Agrobo

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Free radicals have an important role in food and in chemical material degradation, contributing to the occurrence of many human health problems, but the antioxidants can considerably delay or prevent the oxidation of easily oxidable substrates. The present research aimed to assess the antioxidant activity, expressed by the presence of polyphenols, flavonols, flavones, anthocyanidins and flavanols, in several Romanian and Cypriot wines. The wine phenolics content was analysed by highperformance liquid chromatograph (HPLC) Shimadzu equipped with two chromatographic columns. Higher concentrations were registered in all red wines. The antioxidant activity quantification was carried out by the DPPH method, a simple and cheap approach based on the absorbance decrease determination of the DPPH radical (2,2-diphenyl-1-picrylhydrazyl) in the presence of antioxidants. The highest antioxidant activity for white wines was determined at 'Spouriko' for Cypriot wine from 2013 (EC 50 = 1/38) while for Romanian wines, the highest value was found in a 'Tămâioasă românească' (EC50 = 1/58) and for red wines at 'Maratheftiko' wine from 2012 (EC50 = 1/680) and in 'Fetească Neagră' wine from 2014 (EC50 =1/590). This study provides relevant information to consumers and industry alike regarding the beneficial role wine plays for human health. It also can act as a baseline for choosing a certain product, according to its sanogenic potential.

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Section: Introductionmentioning

confidence: 99%

Assay of Antioxidant Capacity and Phenolic Compounds in some Romanian and Cypriot Wine

Luchian

Colibaba

Codreanu

et al. 2018

Not Bot Horti Agrobo

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“…For instance, it is well known that anthocyanins, flavonols, catechins, and other flavonoids contribute to the wine colour and astringency, while it has recently been demonstrated that they scavenge the excess radicals and mitigate oxidative stress. These properties contribute to the anticarcinogenic, antiatherogenic, antiinflammatory, antimicrobial, and antioxidant activities of wines (Llaudy et al 2004;Chang et al 2012;Xu et al 2012). Red wines contain higher anthocyanin and phenolic contents compared to white ones and consequently possess a higher antiradi-Food Analysis, Food Quality and Nutrition doi: 10.17221/335/2014-CJFS cal efficiency (Tsai et al 2004).…”

mentioning

confidence: 99%

Phenolic content and antioxidant capacity of Cypriot wines

Galanakis¹,

Kotanidis²,

Dianellou³

et al. 2015

Czech J. Food Sci.

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Galanakis Ch.M., Kotanidis A., Dianellou M., Gekas V. (2015): Phenolic content and antioxidant capacity of Cypriot wines. Czech J. Food Sci., 33: 126-136.We characterised 12 wines (10 red, 1 sweet red, and 1 white) from different Cypriot cultivars in terms of their phenolic, anthocyanin composition, and antioxidant capacity as determined by two activities: radical scavenging and ferric reducing ability. Two different phenolic fractions (tannin-free and 1-kDa permeate) were also isolated from Cypriot wines with an ultimate goal of investigating their role in the overall antioxidant capacity of wines. The results indicated that Maratheftiko and Lefkada cultivars had higher concentrations of o-diphenols, hydroxycinnamic acid derivatives, flavonols and anthocyanins compared to other Cypriot cultivars like Ofthalmo, Mavro, and Giannoudi. The higher concentrations of phenols did not always correspond to a higher antioxidant capacity, probably due to the antagonistic action observed between hydroxycinnamic acid derivatives, flavonols, and anthocyanins. The latest interactions restricted the release of flavonols' advanced antiradical activity in wines.

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“…Separation was performed in an amide-C18 column (250 × 4.6 mm, 5 μm) with a mobile phase of (A) 0.4% TFA (v/v) in water and (B) 0.4% TFA (v/v) in acetonitrile at 1 ml/min. The results indicated that anthocyanidin concentration was higher in grape skins than the corresponding berries, and varied among the different grape juice samples (Xu et al, 2012).…”

Section: Hplc-msmentioning

confidence: 94%

“…However, the solvating power of a supercritical fluid needs to be controlled by temperature and pressure, or by adding organic modifiers such as methanol. For example, owing to the polarity of -García et al, 2007;Liu et al, 2012;Sakakibara et al, 2003;Xu et al, 2012;Fang et al, 2009 anthocyanins, their extraction by the SC-CO 2 method requires high pressures and the presence of methanol or ethanol (Bleve et al, 2008). Ultrasound-assisted extraction is an inexpensive, simple, and efficient alternative to conventional extraction techniques (Wang et al, 2008b).…”

Section: Analyte Isolationmentioning

confidence: 99%