White Wine Phenolics: Varietal and Processing Differences as Shown by HPLC

Singleton, Vernon L.; Trousdale, Eugene K.

doi:10.5344/ajev.1983.34.1.27

Cited by 553 publications

(494 citation statements)

References 0 publications

Supporting

Mentioning

459

Contrasting

Unclassified

Order By: Relevance

“…Almost all the original caftaric acid content was accounted for by the sum of that retained plus the GRP in Thompson Seedless and the two red varieties Carignane and Ruby Cabernet. These results have been correlated with earlier work (10) and peak number 55 in that work with a retention time of about 33 minutes under different chromatographic conditions is the same GRP. It was particularly prominent in Thompson Seedless wine.…”

Section: Grp During Fermentation and Good Table Wine Storage Practicessupporting

confidence: 88%

“…findings (13) also explained lower values for caftaric acid reported for less well protected musts and wines (10). Such studies also illustrate the value of HPLC in determining a specific entity as opposed to analyses by less specific methods such as total nonflavonoids by colorimetric gallic acid equivalence.…”

mentioning

confidence: 78%

“…Caftaric (caffeoyl tartaric) acid and other hydroxycinnamate derivatives are the major phenols other than flavonoids in grapes and wines (2,5,6,8,9,11). These compounds are predominant in easily expressed juice as opposed to the flavonoids which are almost confined to the firmer tissues and are more slowly released to musts or wines (2,8,9,10). White wines made from juice have a relatively low total phenol content, but a high proportion of that total is caftaric acid and related compounds.…”

mentioning

confidence: 99%

See 2 more Smart Citations

Caftaric Acid Disappearance and Conversion to Products of Enzymic Oxidation in Grape Must and Wine

Singleton¹,

Salgues²,

Zaya³

et al. 1985

Am J Enol Vitic.

229

View full text Add to dashboard Cite

Enzymic oxidation during crushing and must preparation causes major losses of caftaric and coutaric acids in large part by conversion to a single specific reaction product quantifiable by HPLC. Similar reaction products are produced by oxidation in the presence of cysteine and other sulfhydryl compounds, and the identical one is produced by the interaction of the four components: glutathione, caftaric (or coutaric) acid, active polyphenoloxidase, and oxygen. This is believed to be the first proof of rather high levels (typically about 160 mg/L) of free glutathione in crushed grapes. While it is a product of oxidation, S-glutathionyl caftaric acid is itself oxidizable, but is not a substrate for grape polyphenoloxidase. It is not brown, but has an absorption maximum at about 325 nm sufficiently similar to that of caftaric acid that it appears satisfactorily quantitated by the same relative extinction. Its production is important in limiting the browning of musts. It survives into commercial wines and is important in explaining the nonflavonoid phenol content of wines and the oxidation of white wines.

show abstract

Section: Grp During Fermentation and Good Table Wine Storage Practicessupporting

confidence: 88%

mentioning

confidence: 78%

mentioning

confidence: 99%

See 1 more Smart Citation

Caftaric Acid Disappearance and Conversion to Products of Enzymic Oxidation in Grape Must and Wine

Singleton¹,

Salgues²,

Zaya³

et al. 1985

Am J Enol Vitic.

229

View full text Add to dashboard Cite

show abstract

“…The recommended procedures by the Association of Official Analytical Chemicals were used to determine the chemical analysis (47) . The Folin-Ciocalteu colorimetric technique was used to measure the total phenolic content of the samples (48) . Likewise, the aluminium chloride colorimetric method was used to assess flavonoid levels (49) .…”

Section: Date Seed Powder Chemical Characterisation and Antioxidantsmentioning

confidence: 99%

The effects of date seed (Phoenix dactylifera) supplementation on exercise-induced oxidative stress and aerobic and anaerobic performance following high-intensity interval training sessions: a randomised, double-blind, placebo-controlled trial

et al. 2022

View full text Add to dashboard Cite

Although high-intensity interval training (HIIT) is an efficient method to improve vascular function, maximal oxygen consumption, and muscle mitochondrial capacity, acute HIIT overstresses the oxidative and immune systems and causes muscle soreness and damage. The aim of the present study was to investigate the effects of date seeds on exercise-induced oxidative stress and aerobic and anaerobic performance following HIIT sessions. Thirty-six physically active men and women aged 18-35 years were assigned to take 26g/d of date seed powder (DSP, n=18) or wheat bran powder (placebo, n=18) before and after HIIT workouts for 14 days. Total antioxidant capacity (TAC), oxidative stress index (OSI), total oxidant status (TOS), superoxide dismutase (SOD), glutathione peroxidase (GPx), uric acid, malondialdehyde (MDA), and 8-iso-prostaglandin F2α (8-iso-PGF2) were determined at baseline, at the end of the intervention, and 24 hours’ post-intervention. We used the Cooper and running-based anaerobic sprint test (RAST) to assess aerobic and anaerobic performance at the study’s beginning and end. Independent Student’s t tests, analysis of covariance, and repeated-measures analysis of variance (ANOVA) were used to compare the quantitative variables. Positive changes were observed in TAC, TOS, OSI, GPx, MDA, and VAS after intervention and at 24 h post-exercise (p<0.05). Likewise, peak power and fatigue index were significantly improved in DSP in comparison to the placebo group. Levels of SOD, uric acid, 8-iso-PGF2, VO2 max, and average power were not changed after training. Our results showed that date seed supplementation in active participants performing HIIT bouts ameliorated oxidative stress and improved performance parameters.

show abstract

“…Total phenolic content (TPC) of the extract from Marrubium sp. was determined using Folin-Ciocalteu reagent according to the method described previously [24]. One hundred microliters of each extract (c = 3.52 mgÁmL À1 ) was combined with 100 lL Folin-Ciocalteu reagent (Sigma-Aldrich) and 800 lL of 20% sodium carbonate (Na 2 CO 3 ) aqueous solution (0.075 gÁmL À1 ).…”

Section: Determination Of the Total Phenolic Content In The Plant Ext...mentioning

confidence: 99%

Cytotoxic activity of methanolic fractions of different Marrubium spp. against melanoma cells is independent of antioxidant activity and total phenolic content

et al. 2019

View full text Add to dashboard Cite

show abstract

White Wine Phenolics: Varietal and Processing Differences as Shown by HPLC

Cited by 553 publications

References 0 publications

Caftaric Acid Disappearance and Conversion to Products of Enzymic Oxidation in Grape Must and Wine

Caftaric Acid Disappearance and Conversion to Products of Enzymic Oxidation in Grape Must and Wine

The effects of date seed (Phoenix dactylifera) supplementation on exercise-induced oxidative stress and aerobic and anaerobic performance following high-intensity interval training sessions: a randomised, double-blind, placebo-controlled trial

Cytotoxic activity of methanolic fractions of different Marrubium spp. against melanoma cells is independent of antioxidant activity and total phenolic content

Contact Info

Product

Resources

About