The bioactive compounds, antioxidant capacity, and color intensity in must and wines derived from grapes processed by pulsed electric field

Abstract

The aim of this work was to study the effect of pulsed electric field (PEF) treatment on the content of bioactive compounds (total phenols, total flavonoids, monomeric anthocyanin content), antioxidant capacity, color intensity (CI), and sensory quality of wines derived from three varieties of grapes (Muscat Ottonel, Pinot Noir, and Merlot). PEF treatment resulted in an increase in all bioactive compounds, and consequently, an increase in their antioxidant capacity, which was evaluated by different methods. Applying PEF treatment to red grapes resulted in obtaining wines with higher CI compared to the control sample. For a better interpretation of the results and a proper discrimination of the samples in terms of the variety of grapes and PEF treatment, multivariate analyses, such as the principal component analysis, multivariate analysis of variance, and hierarchical cluster analysis, were applied.Compuestos bioactivos, capacidad antioxidante e intensidad de color en mosto y vinos derivados de uvas sometidas a tratamiento de campos eléctricos pulsados RESUMEN El presente estudio se propuso examinar los efectos que tiene el tratamiento de campos eléctricos pulsados (CEP) en el contenido de compuestos bioactivos (fenoles totales, flavonoides totales, contenido de antocianina monomérica), la capacidad antioxidante, la intensidad de color y la calidad sensorial de vinos derivados de tres variedades de uvas (Muscat Ottonel, Pinot Noir y Merlot). El tratamiento de CEP produjo un aumento en todos los compuestos bioactivos y, como consecuencia, un incremento de su capacidad antioxidante, la cual fue evaluada mediante métodos distintos. Después de someter uvas rojas al tratamientos de CEP se produjeron vinos con una intensidad de color más elevada en comparación con la muestra de control. A efectos de lograr una interpretación más profunda de los resultados y una correcta discriminación de las muestras en términos de la variedad de uvas y el tratamiento de CEP, se realizaron análisis multivariantes, entre los que se incluyeron: análisis del componente principal, análisis multivariante de varianza y análisis cluster jerárquico. ARTICLE HISTORY

Sensitive Electrochemical Detection Method of Melatonin in Food Supplements

“…It was found that melatonin is present in a lot of different types of foods and food supplements. The quantity of melatonin in the most common foods is variable: banana -0.47 ng/g [7], apple -0.05 ng/g [8], kiwifruit 0.02 ng/g [8], pineapple -0.04 ng/g [8], strawberry -0.01 ng/g [8], montmorency tart cherry -13.46 ng/g [9], orange -0.15 ng/g [10], mango -0.70 ng/g [10], papaya -0.24 ng/g [10], tomato -8-16 pg/g [11,12], red wine -17.07 ng/g [13,14], beer -1.43 ng/g [13], bread crumb 3 -1.57 ng/g [15], walnuts -1.0 ng/g [15,16] , olive oil -53-119 pg/mL [17], almonds -39 ng/g [18], coffea canephora -115.25 ± 6µg/ g [19], beef -2.1 ng/g [20], salmon -3.7 ng/g [20].…”

The Effects of Jet-Milling and Pulsed Electric Fields on the Preservation of Spinach Juice Lutein Contents during Storage

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Pulsed electric field technology for the manufacturing processes of wine: A review

“…Traditionally, mannoprotein enrichment of certain types of wine occurs during yeast autolysis in the "aging-on-the-lees step." Not only is this a slow process, but it can negatively impact wine quality, increasing the Vicaş et al (2017) accelerating the release of β-glucanase and protease, leading to the degradation of the cell wall and, subsequently, the rapid release of intracellular components, such as polysaccharides and glutathione (Martinez et al, 2016). In the aging-on-the-lees group containing untreated yeast, no mannoproteins were detected in the first 7 days.…”