Resveratrol, phenolic antioxidants, and saccharides in South American red wines

Osorio-Macías, Daniel E.; Vásquez, Pamela; Carrasco, Cristhian; Bergenståhl, Björn; Peñarrieta, J. Mauricio

doi:10.2147/ijwr.s152026

Cited by 8 publications

(10 citation statements)

References 31 publications

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“…These results are consistent with other results reported in South American red wines. 34 The values of total phenols of the retentate range between 0.246 mg/mL for MAL-1 and 1.19 mg/mL for TANN. The TANN sample showed the highest amount of total phenols and total phenols retained.…”

Section: Resultsmentioning

confidence: 99%

Fractionation of Nanoparticle Matter in Red Wines Using Asymmetrical Flow Field-Flow Fractionation

Osorio-Macías

Song

Thuvander

et al. 2020

J. Agric. Food Chem.

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The particle matter of wine is mainly composed of wine colloids and macromolecules. The present work develops a methodology using asymmetrical flow field-flow fractionation coupled with multi-angle light scattering, differential refractive index detector, and ultraviolet detector (AsFlFFF–MALS–dRI–UV) for the fractionation and determination of the molar mass, the hydrodynamic radius, and the apparent densities of the aggregates and macromolecules present in wine samples. The results from a set of six Argentinian high-altitude wines showed two main populations: the first population composed of wine colloids with higher UV-specific absorptivity and the second population composed of polysaccharides, such as arabinogalactans. The conformation results showed that population 1 consists of small and dense particles, while population 2 showed high molar masses and lower densities. The results demonstrated the use of AsFlFFF as a new, effective method for the fractionation and characterization of wine colloids and wine macromolecules in red wines with further potential applications.

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Section: Resultsmentioning

confidence: 99%

Fractionation of Nanoparticle Matter in Red Wines Using Asymmetrical Flow Field-Flow Fractionation

Osorio-Macías

Song

Thuvander

et al. 2020

J. Agric. Food Chem.

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“…reported that trans ‐resveratrol concentration in grapes harvested from autochthonous and introduced Bolivian grapevine varieties was tenfold higher than the reported data from the literature. Osorio‐Macías et al . also reported that Bolivian wines were correlated with high concentration of resveratrol, total antioxidant capacity, and total flavonoids compared with Argentinean, Chilean, and Uruguayan wines.…”

Section: Minority and Autochthonous Varietiesmentioning

confidence: 94%

“…The third variety in importance, in the Central Valley of Tarija, is Syrah, covering 39 ha (5.4%) of the cultivated surface, following by Malbec, which accounts for 35 ha of the Central Valley of Tarija surface (4.8%) . As was mentioned above, little information is available about the oenological potential of the grapevine varieties cultivated in Bolivia and most of the reports are related to the effects of UV radiation on grape and wine quality due to the particularities of the Bolivian vitiviniculture . Ayarde Mogro et al .…”

Section: Minority and Autochthonous Varietiesmentioning

confidence: 99%

“…164 As was mentioned above, little information is available about the oenological potential of the grapevine varieties cultivated in Bolivia and most of the reports are related to the effects of UV radiation on grape and wine quality due to the particularities of the Bolivian vitiviniculture. 175,176,186,187 Ayarde Mogro et al 187 studied total antioxidant content and total polyphenols in the Carignan, Moscatel de Alejandría, Syrah and Cabernet-Sauvignon varieties subjected to three different levels of solar ultraviolet radiation using anti-hail nets. These authors reported that total antioxidant content in the grapes increased in grapevines subjected to anti-hail net treatments.…”

Section: European Varietiesmentioning

confidence: 99%

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Resurgence of minority and autochthonous grapevine varieties in South America: a review of their oenological potential

2019

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In contrast with the general trend of producing wine from the most famous grapevine varieties, associated with the French paradigm, such as Cabernet‐Sauvignon, Merlot, Pinot Noir, Syrah, Sauvignon Blanc, and Chardonnay, there is a tendency to revalorize and preserve minority or autochthonous grapevine varieties worldwide. The South American wine region, where most of the varieties derived from varieties brought after European colonization, is not exempt from this. This has allowed new wines to be provided with distinctive identities that are markedly different from the current homogeneous wine production. Moreover, varietal homogenization increases vineyard genetic vulnerability in relation to the emergence of grapevine diseases, to which the commonly cultivated varieties are not resistant. This review summarizes the oenological potential of minority or autochthonous grapevine varieties cultivated within the South American wine region, focusing on Argentina, Chile, and Bolivia. © 2019 Society of Chemical Industry

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“…Флавоноиды как вторичные метаболиты растений [1][2][3] имеют широкий спектр биологического действия и выраженную антирадикальную активность (АРА) [4][5][6][7]. Расширить область их действия можно путем совместного применения с углеводами как основными компонентами пищи, принимающими участие в процессах жизнедеятельности живых организмов [8][9][10]. Известно [11], что моно-и полисахариды могут выступать в роли гидротропных агентов, способных образовывать с гидрофобными флавоноидами молекулярные комплексы, тем самым повышая их растворимость в воде и снижая рабочую концентрацию.…”

Section: Introductionunclassified

Synergistic Effect of Binary Quercetin–monosaccharide Mixtures in the Re-Action With Free Radicals

Belaya¹,

Белый²,

Tikhonova³

et al. 2019

IVUZKKT

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The presence of a synergistic effect of binary mixtures of quercetin–monosaccharide in the model reaction with the 2,2'-diphenyl-1-picrylhydrazyl radical in deoxygenated ethanol was established. It was shown that the studied carbohydrates related to the tetrose, pentose and hexose groups exhibit a synergistic effect to some extent enhancing the anti-radical effect of quercetin. The synergistic effect of the mixture is determined by the number of hydroxyl substituents and by the presence of aldehyde or ketone groups in carbohydrate molecules. The synergistic compositions of quercetin with glucose and galactose in the ratio of 60:40% showed the highest antiradical activity. The maximum synergistic effect of the mixture is 75%. It is achieved due to the fact that, firstly, when dissolved in water, quercetin transforms into a tautomeric diketo form where hydrogen bonds form between its carbonyl groups and hydroxy groups of the monosaccharide, promoting the formation of molecular complexes, improving solubility of flavonoid in water and the manifestation of a synergistic effect in a mixture with carbohydrate. Secondly, reducing carbohydrates are able to restore oxidized forms of quercetin, which is confirmed by the great synergistic effect of aldose in comparison with ketoses, regardless of the number of hydroxy groups in the molecule. The synergistic effect of the quercetin–monosaccharide compositions, established in a model reaction with a hydrazyl radical, was compared to that in the autoxidation process of cottonseed oil. In the reaction with the peroxy radicals of cottonseed oil, the synergistic effect of the quercetin monosaccharide compositions increases up to 300% only for sugars capable of reducing quercetin radicals and reacting with air oxygen, reducing the steady-state concentration of peroxy radicals in the system.

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Resveratrol, phenolic antioxidants, and saccharides in South American red wines

Cited by 8 publications

References 31 publications

Fractionation of Nanoparticle Matter in Red Wines Using Asymmetrical Flow Field-Flow Fractionation

Fractionation of Nanoparticle Matter in Red Wines Using Asymmetrical Flow Field-Flow Fractionation

Resurgence of minority and autochthonous grapevine varieties in South America: a review of their oenological potential

Synergistic Effect of Binary Quercetin–monosaccharide Mixtures in the Re-Action With Free Radicals

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