Temperature and light conditions affect stability of phenolic compounds of stored grape cane extracts

Ferreyra, Susana; Fontana, A.

doi:10.1016/j.foodchem.2022.134718

Cited by 27 publications

(22 citation statements)

References 29 publications

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“…In addition to the increase in trans -resveratrol, trans -piceatannol, trans -ε-viniferin, trans -miyabenol-C and isohopeaphenol stilbenes, the concentration of (+)-catechin, (−)-epicatechin, ellagic acid, ferulic acid and vanillin were augmented. , Nevertheless, when samples were frozen, dried or ground immediately after pruning, the accumulation of these compounds was not observed, which supports the idea of de novo synthesis during storage . Based on recently published literature, the optimal storage time is from two to 8 months, ,− which can increase yield by up to 5-fold (total stilbenes) and 80-fold ( trans -resveratrol). ,,, The variations in the accumulation of these compounds could be due to different temperatures and/or RHs conditions during storage. ,, Saéz et al reported that trans -resveratrol level in Pinot Noir canes increased by a factor of nearly 68-fold when the RH of storage was 60%. A recent work optimized the storage conditions of grape canes cv .…”

Section: Factors Affecting Qualitative and Quantitative Composition O...mentioning

confidence: 67%

“…A recent work optimized the storage conditions of grape canes cv . Malbec with the aim to increase the content of PCs, mainly stilbenes . Samples were stored at 20 ± 3 °C for 6 months in darkness and well-aerated boxes.…”

Section: Factors Affecting Qualitative and Quantitative Composition O...mentioning

confidence: 99%

“…The data reported up to now suggest that the possibility exists of managing the chemical composition of stilbenes in canes, particularly searching strategies to increase the level of a given compound according to a specific necessity of bioactivity. For example, some compounds like trans -piceatannol were practically absent at the beginning of the storage but after two months of storage its production by canes tissue was catalyzed and the compound acumulated …”

Section: Factors Affecting Qualitative and Quantitative Composition O...mentioning

confidence: 99%

“…This aspect could be limiting when the commercialization of extracts is pretended, requiring exhaustive quality control before having a profitable industrial market. Some of these studies has been already performed on bunch stems and cane extracts, , but more information regarding the addition of additives in the formulation or the utilization of new technologies for storage stability improvement need to be explored like microencapsulation, recently studied in stilbenes of grape canes . Regarding some purportedly promissory applications like the antifungal activity of films containing trans- resveratrol or trans- ε-viniferin, some studies could explain the mechanisms involved in its selective antifungal behavior…”

Section: Remarks and Future Research Directionsmentioning

confidence: 99%

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Background and Perspectives on the Utilization of Canes’ and Bunch Stems’ Residues from Wine Industry as Sources of Bioactive Phenolic Compounds

Ferreyra

Fontana

2023

J. Agric. Food Chem.

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Viticulture activity produces a significant amount of grapevine woody byproducts, such as bunch stems and canes, which constitute potential sources of a wide range of phenolic compounds (PCs) with purported applications. Recently, the study of these byproducts has been increased as a source of health-promoting phytochemicals. Antioxidant, antimicrobial, antifungal, and antiaging properties have been reported, with most of these effects being linked to the high content of PCs with antioxidant properties. This Review summarizes the data related to the qualitative and quantitative composition of PCs recovered from canes and bunch stems side streams of the wine industry, the influence that the different environmental and storage conditions have on the final concentration of PCs, and the current reported applications in specific technological fields. The objective is to give a complete valuation of the key factors to consider, starting from the field to the final extracts, to attain the most suitable and stable characterized product.

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Section: Factors Affecting Qualitative and Quantitative Composition O...mentioning

confidence: 67%

Section: Factors Affecting Qualitative and Quantitative Composition O...mentioning

confidence: 99%

Section: Factors Affecting Qualitative and Quantitative Composition O...mentioning

confidence: 99%

Section: Remarks and Future Research Directionsmentioning

confidence: 99%

See 2 more Smart Citations

Background and Perspectives on the Utilization of Canes’ and Bunch Stems’ Residues from Wine Industry as Sources of Bioactive Phenolic Compounds

Ferreyra

Fontana

2023

J. Agric. Food Chem.

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“…(2016) also found oxidation condensation reactions of catechin, epicatechin, and CQA were more likely to occur at higher temperatures, and the reaction rate of these three phenols was higher at 90°C than that at 50°C. Flavanol degradation at 40°C was the highest, as high temperature promoted oxidation, epimerization, hydrolysis, and/or polymerization of flavanols (Ferreyra et al., 2023). Temperature dependence of reaction rates between 4‐methylbenzoquinone and amino acid residues lysine followed the Arrhenius law at 15–45°C (Liu, Poojary, et al., 2023; Liu, Chen, et al., 2023).…”

Section: Factors Influencing O‐quinone Formation and Reactivitymentioning

confidence: 99%

From polyphenol to o‐quinone: Occurrence, significance, and intervention strategies in foods and health implications

Geng

Liu

et al. 2023

Comp Rev Food Sci Food Safe

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Polyphenol oxidation is a chemical process impairing food freshness and other desirable qualities, which has become a serious problem in fruit and vegetable processing industry. It is crucial to understand the mechanisms involved in these detrimental alterations. o-Quinones are primarily generated by polyphenols with di/tri-phenolic groups through enzymatic oxidation and/or auto-oxidation. They are highly reactive species, which not only readily suffer the attack by nucleophiles but also powerfully oxidize other molecules presenting lower redox potentials via electron transfer reactions. These reactions and subsequent complicated reactions are capable of initiating quality losses in foods, such as browning, aroma loss, and nutritional decline. To attenuate these adverse influences, a variety of technologies have emerged to restrain polyphenol oxidation via governing different factors, especially polyphenol oxidases and oxygen. Despite tremendous efforts devoted, to date, the loss of food quality caused by quinones has remained a great challenge in the food processing industry. Furthermore, o-quinones are responsible for the chemopreventive effects and/or toxicity of the parent catechols on human health, the mechanisms by which are quite complex. Herein, this review focuses on the generation and reactivity of oquinones, attempting to clarify mechanisms involved in the quality deterioration of foods and health implications for humans. Potential innovative inhibitors and technologies are also presented to intervene in o-quinone formation and subsequent reactions. In future, the feasibility of these inhibitory strategies should be evaluated, and further exploration on biological targets of o-quinones is of great necessity.

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Investigation of Changes in the Polyphenol Profile Verified by LC‐MS/MS and the Pro‐Health Activities of Fruit Smoothie

Borowiec,

Szwajgier,

Stachniuk

et al. 2024

Molecular Nutrition Food Res

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ScopeBilberry, bananas, and apples are used for smoothie production because the health‐promoting activities and to prevent human diseases including neurodegenerative disorders. The smoothie is prepared to promote a promising practice for increasing the intake of fruit in the diet.Methods and resultsThe smoothie is packed into dark glass jars, pasteurized, and stored for up to 4 months at 4 or 22 °C. Then, it is analyzed for the polyphenols profile using liquid chromatography‐high resolution mass spectometry (LC‐HRMS) Polyphenols content and the antiinflammatory, anticholinesterase, and antioxidant activities, and the impact on catalase activity are controlled using biochemical analyses. A significant decrease in the flavanol content (p < 0.05) is investigated, while there are lower decreases or no changes in the other polyphenols content in the smoothies stored at 4 °C. The changes in the anticholinesterase and antioxidant activities of the smoothie are correlated with the total polyphenols, anthocyanins, flavonols, and tannins content.ConclusionThe proposed preservation of the smoothie and its storage at refrigeration temperature is adequate to maintain the smoothie's nutritional and functional effect for a 4‐month shelf life. Even significant changes in the content of individual subgroups of polyphenols are not drastically reflected in the decrease of the smoothie biological activities.

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Temperature and light conditions affect stability of phenolic compounds of stored grape cane extracts

Cited by 27 publications

References 29 publications

Background and Perspectives on the Utilization of Canes’ and Bunch Stems’ Residues from Wine Industry as Sources of Bioactive Phenolic Compounds

Background and Perspectives on the Utilization of Canes’ and Bunch Stems’ Residues from Wine Industry as Sources of Bioactive Phenolic Compounds

From polyphenol to o‐quinone: Occurrence, significance, and intervention strategies in foods and health implications

Investigation of Changes in the Polyphenol Profile Verified by LC‐MS/MS and the Pro‐Health Activities of Fruit Smoothie

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