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BACKGROUND ‘Karaerik’ is a novel table grape (Vitis vinifera L.) native to Turkey and widely cultivated in areas bordering the city of Erzincan. Because of the demonstrated beneficial effects on human health of the grape phenolic composition, the aim of this work was to conduct a detailed profiling of non-anthocyanin phenolic fractions from different grape tissues of the ‘Karaerik’ table grape. Both qualitative and quantitative characterization of phenolic compounds were achieved using high-performance liquid chromatography–diode array detection–electrospray ionization–tandem mass spectrometry. Total phenolic content and oxygen radical absorbance capacity were also determined to evaluate the antioxidant properties of this table grape. RESULTS A high number of non-anthocyanin phenolic compounds was identified in ‘Karaerik’ table grape skins and seeds, including 11 flavonols, six hydroxycinnamic acid derivatives, two stilbenes, several monomeric and dimeric flavan-3-ols and proanthocyanidins. Quercetin-type derivatives dominated the flavonol profile of grape skins, followed by myricetin type. Tartaric acid esters of three acids (caffeic, coumaric and ferulic acids) were the main hydroxycinnamic acid derivatives in this cultivar. Qualitative and quantitative differences were observed in flavan-3-ol composition among the grape tissues. Proanthocyanidins were the most abundant class of phenolic compounds in ‘Karaerik’ grapes, being mainly located in seeds. Higher antioxidant capacity values were determined in grape seeds, in correlation with the total phenolic content. CONCLUSION These results provide useful information for a better understanding of phenolic antioxidants from the ‘Karaerik’ table grape and will contribute to promoting the varietal identity and health-related properties of this fruit. © 2021 Society of Chemical Industry.
José Pérez‐Navarro; Isidro Hermosín‐Gutiérrez; Sergio Gómez‐Alonso; Aynur Kurt‐Celebi; Nesrin Colak; Erdal Akpınar; Sema Hayirlioglu‐Ayaz; Faik A Ayaz. Vitis vinifera Turkish novel table grape ‘ Karaerik ’. Part II : Non‐anthocyanin phenolic composition and antioxidant capacity. Journal of the Science of Food and Agriculture 2021, 1 .
AMA StyleJosé Pérez‐Navarro, Isidro Hermosín‐Gutiérrez, Sergio Gómez‐Alonso, Aynur Kurt‐Celebi, Nesrin Colak, Erdal Akpınar, Sema Hayirlioglu‐Ayaz, Faik A Ayaz. Vitis vinifera Turkish novel table grape ‘ Karaerik ’. Part II : Non‐anthocyanin phenolic composition and antioxidant capacity. Journal of the Science of Food and Agriculture. 2021; ():1.
Chicago/Turabian StyleJosé Pérez‐Navarro; Isidro Hermosín‐Gutiérrez; Sergio Gómez‐Alonso; Aynur Kurt‐Celebi; Nesrin Colak; Erdal Akpınar; Sema Hayirlioglu‐Ayaz; Faik A Ayaz. 2021. "Vitis vinifera Turkish novel table grape ‘ Karaerik ’. Part II : Non‐anthocyanin phenolic composition and antioxidant capacity." Journal of the Science of Food and Agriculture , no. : 1.
Of all the abiotic stress types to which plants grown in fields are exposed, the most influential is water stress. It is well accepted that adopting controlled deficit irrigation strategies during the growing season has beneficial effects on the chemical compositions of grapes and red wines. However, there is a discrepancy in the timing, intensity and duration of deficit. This study aimed to evaluate the changes in phenolic composition of ‘merlot’ cultivar grapes when subjected to different levels of water stress in a semi-arid Mediterranean climate. Four treatments with different water stress levels were applied within two phenological intervals (flowering-veraison, veraison-maturity) to 128 grapevines for two consecutive years. The water stress levels for Treatments 1, 2, 3 and 4 were: no-light, light-moderate, moderate-intense and intense for the flowering-veraison and veraison-maturity intervals, respectively. Water stress distinctly affected the phenolic compounds in skin and seeds. The concentrations of flavan-3-ols and total polyphenols were much higher in seeds than in skin, and in both fractions, tannins are the major compounds.
Juan Chacón-Vozmediano; Jesús Martínez-Gascueña; Esteban García-Romero; Sergio Gómez-Alonso; Francisco García-Navarro; Raimundo Jiménez-Ballesta. Effects of Water Stress on the Phenolic Compounds of ‘Merlot’ Grapes in a Semi-Arid Mediterranean Climate. Horticulturae 2021, 7, 161 .
AMA StyleJuan Chacón-Vozmediano, Jesús Martínez-Gascueña, Esteban García-Romero, Sergio Gómez-Alonso, Francisco García-Navarro, Raimundo Jiménez-Ballesta. Effects of Water Stress on the Phenolic Compounds of ‘Merlot’ Grapes in a Semi-Arid Mediterranean Climate. Horticulturae. 2021; 7 (7):161.
Chicago/Turabian StyleJuan Chacón-Vozmediano; Jesús Martínez-Gascueña; Esteban García-Romero; Sergio Gómez-Alonso; Francisco García-Navarro; Raimundo Jiménez-Ballesta. 2021. "Effects of Water Stress on the Phenolic Compounds of ‘Merlot’ Grapes in a Semi-Arid Mediterranean Climate." Horticulturae 7, no. 7: 161.
Targeted analysis based on high performance liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry (HPLC-DAD-ESI-MS/MS) has been applied to determine genotypic effect in the phenolic composition of novel white grapes (Vitis vinifera L.). For this purpose, the recently identified white grape genotypes Albillo Dorado and Montonera del Casar were comprehensively profiled and compared to cultivar Airén at two consecutive years (2016 and 2017). Several phenolic compounds were quantified in berry parts and arranged into the following classes: flavonols, flavan-3-ols, hydroxycinnamic acid derivatives and stilbenes. In order to establish the degree of dissimilarity between grape genotypes, data obtained were subjected to statistical analysis included a Principal Component Analysis that provided a good separation according to flavonols, hydroxycinnamic acid derivates and flavan-3-ols from different grape tissues. The approach reported here may serve to clarify the varietal typicity of these new white grape genotypes for producers and consumers, defining their identity and position on the market.
José Pérez-Navarro; Pedro Miguel Izquierdo-Cañas; Adela Mena-Morales; Jesús Martínez-Gascueña; Juan Luis Chacón-Vozmediano; Esteban García-Romero; Isidro Hermosín-Gutiérrez; Sergio Gómez-Alonso. Genotypic variation in phenolic composition of novel white grape genotypes (Vitis vinifera L.). Journal of Food Composition and Analysis 2021, 102, 103987 .
AMA StyleJosé Pérez-Navarro, Pedro Miguel Izquierdo-Cañas, Adela Mena-Morales, Jesús Martínez-Gascueña, Juan Luis Chacón-Vozmediano, Esteban García-Romero, Isidro Hermosín-Gutiérrez, Sergio Gómez-Alonso. Genotypic variation in phenolic composition of novel white grape genotypes (Vitis vinifera L.). Journal of Food Composition and Analysis. 2021; 102 ():103987.
Chicago/Turabian StyleJosé Pérez-Navarro; Pedro Miguel Izquierdo-Cañas; Adela Mena-Morales; Jesús Martínez-Gascueña; Juan Luis Chacón-Vozmediano; Esteban García-Romero; Isidro Hermosín-Gutiérrez; Sergio Gómez-Alonso. 2021. "Genotypic variation in phenolic composition of novel white grape genotypes (Vitis vinifera L.)." Journal of Food Composition and Analysis 102, no. : 103987.
Chemical profiling of Buddleja globosa was performed by high-performance liquid chromatography coupled to electrospray ionization (HPLC-DAD-ESI-IT/MS) and quadrupole time-of-flight high-resolution mass spectrometry (HPLC-ESI-QTOF/MS). The identification of 17 main phenolic compounds in B. globosa leaf extracts was achieved. Along with caffeoyl glucoside isomers, caffeoylshikimic acid and several verbascoside derivatives (β-hydroxyverbascoside and β-hydroxyisoverbascoside) were identified. Among flavonoid compounds, the presence of 6-hydroxyluteolin-7-O-glucoside, quercetin-3-O-glucoside, luteolin 7-O-glucoside, apigenin 7-O-glucoside was confirmed. Campneoside I, forsythoside B, lipedoside A and forsythoside A were identified along with verbascoside, isoverbascoside, eukovoside and martynoside. The isolation of two bioactive phenolic compounds verbascoside and forsythoside B from Buddleja globosa (Buddlejaceae) was successfully achieved by centrifugal partition chromatography (CPC). Both compounds were obtained in one-step using optimized CPC methodology with the two-phase solvent system comprising ethyl acetate-n-butanol-ethanol-water (0.25:0.75:0.1:1, v/v). Additionally, eight Natural Deep Eutectic Solvents (NADESs) were tested for the extraction of polyphenols and compared with 80% methanol. The contents of verbascoside and luteolin 7-O-glucoside after extraction with 80% methanol were 26.165 and 3.206 mg/g, respectively. Among the NADESs tested in this study, proline- citric acid (1:1) and choline chloride-1, 2- propanediol (1:2) were the most promising solvents. With these NADES, extraction yields for verbascoside and luteolin 7-O-glucoside were 51.045 and 4.387 mg/g, respectively. Taken together, the results of this study confirm that CPC enabled the fast isolation of bioactive polyphenols from B. globosa. NADESs displayed higher extraction efficiency of phenolic and therefore could be used as an ecofriendly alternative to classic organic solvents.
Jeniffer Torres-Vega; Sergio Gómez-Alonso; José Pérez-Navarro; Julio Alarcón-Enos; Edgar Pastene-Navarrete. Polyphenolic Compounds Extracted and Purified from Buddleja Globosa Hope (Buddlejaceae) Leaves Using Natural Deep Eutectic Solvents and Centrifugal Partition Chromatography. Molecules 2021, 26, 2192 .
AMA StyleJeniffer Torres-Vega, Sergio Gómez-Alonso, José Pérez-Navarro, Julio Alarcón-Enos, Edgar Pastene-Navarrete. Polyphenolic Compounds Extracted and Purified from Buddleja Globosa Hope (Buddlejaceae) Leaves Using Natural Deep Eutectic Solvents and Centrifugal Partition Chromatography. Molecules. 2021; 26 (8):2192.
Chicago/Turabian StyleJeniffer Torres-Vega; Sergio Gómez-Alonso; José Pérez-Navarro; Julio Alarcón-Enos; Edgar Pastene-Navarrete. 2021. "Polyphenolic Compounds Extracted and Purified from Buddleja Globosa Hope (Buddlejaceae) Leaves Using Natural Deep Eutectic Solvents and Centrifugal Partition Chromatography." Molecules 26, no. 8: 2192.
A jabuticaba (Plinia jaboticaba (DC) Berg.) é considerada uma das principais fontes brasileiras de antocianinas. Muita apreciada, seu consumo ocorre nas formas in natura e a partir da elaboração de produtos processados, tais como geleias, doces, licores e fermentados alcoólicos. Embora popular, o fermentado alcoólico de jabuticaba é produzido de maneira artesanal, com pouco controle de qualidade e falta de padronização. O presente trabalho teve por objetivo caracterizar quimicamente o fermentado de jabuticaba produzido de maneira artesanal, sendo avaliado o pH, teor de compostos fenólicos, antocianinas totais, monoméricas e polimerizadas, açúcares, etanol, taninos totais, capacidade antioxidante, intensidade de cor, tonalidade e composição da cor, teor de ácido elágico, ácidos orgânicos, 2,3,-butanodiol, glicerina, aminoácidos, aminas biogênicas e íon amônia. A partir dos resultados, foi possível fazer a caracterização das bebidas, com destaque para a concentração de ácido elágico, que foi acima do normalmente encontrado em vinhos tradicionais. A concentração de ácido lático e aminas biogênicas atestam indiretamente a qualidade sanitária da bebida, parâmetro importante em se tratando de bebidas artesanais. Espera-se com esse trabalho contribuir com a possibilidade da construção de um padrão de qualidade para esse tipo de bebida.
Nathália De Andrade Neves; Paulo César Stringheta; Esteban García-Romero; Sérgio Gómez-Alonso. Elaboração e caracterização de fermentado alcoólico de jabuticaba (Plinia jaboticaba) produzido artesanalmente. Research, Society and Development 2021, 10, 1 .
AMA StyleNathália De Andrade Neves, Paulo César Stringheta, Esteban García-Romero, Sérgio Gómez-Alonso. Elaboração e caracterização de fermentado alcoólico de jabuticaba (Plinia jaboticaba) produzido artesanalmente. Research, Society and Development. 2021; 10 (4):1.
Chicago/Turabian StyleNathália De Andrade Neves; Paulo César Stringheta; Esteban García-Romero; Sérgio Gómez-Alonso. 2021. "Elaboração e caracterização de fermentado alcoólico de jabuticaba (Plinia jaboticaba) produzido artesanalmente." Research, Society and Development 10, no. 4: 1.
Melinis minutiflora P.Beauv., Poaceae, is a species of perennial grass native to Africa. Although considered an invasive species in many parts of the world, this species was successfully introduced for livestock feed in tropical countries, including in the Brazilian savanna (Cerrado). It presents scented and sticky foliage, and reddish inflorescences that suggest a promising commercial source of anthocyanins. However, studies on its anthocyanin composition are scarce. The anthocyanin profile of M. minutiflora was determined by high-performance liquid chromatography with diode-array detector coupled to electrospray ionization ion trap tandem mass spectrometry. The anthocyanins identified were cyanidin-3-glucoside derivatives in a total of 21 compounds.
Nathalia A. Neves; Paulo C. Stringheta; Sérgio Gómez-Alonso; Isidro Hermosín-Gutiérrez. Anthocyanin Composition of Melinis minutiflora Cultivated in Brazil. Revista Brasileira de Farmacognosia 2021, 31, 112 -115.
AMA StyleNathalia A. Neves, Paulo C. Stringheta, Sérgio Gómez-Alonso, Isidro Hermosín-Gutiérrez. Anthocyanin Composition of Melinis minutiflora Cultivated in Brazil. Revista Brasileira de Farmacognosia. 2021; 31 (1):112-115.
Chicago/Turabian StyleNathalia A. Neves; Paulo C. Stringheta; Sérgio Gómez-Alonso; Isidro Hermosín-Gutiérrez. 2021. "Anthocyanin Composition of Melinis minutiflora Cultivated in Brazil." Revista Brasileira de Farmacognosia 31, no. 1: 112-115.
The ability to obtain different wines with a singular organoleptic profile is one of the main factors for the wine industry’s growth, in order to appeal to a broad cross section of consumers. Due to this, white wines made from the novel grape genotypes Albillo Dorado and Montonera del Casar (Vitis vinifera L.) were studied and compared to the well-known Airén at two consecutive years. Wines were evaluated by physicochemical, spectrophotometric, high-performance liquid chromatography–diode array detection–mass spectrometry, gas chromatography–mass spectrometry and sensory analyses. The chromatic characteristics of the new wines were defined by more color purity than Airén, with greenish highlights. In general, the phenolic profile of the Albillo Dorado wines showed a higher flavonol and hydroxycinnamic acid derivative content. Several volatile compounds were determined, and their odor activity values were calculated to determine their impact on wine aroma. A fruity series dominated the wine aromatic composition, but spicier and greener notes characterized the aroma profile of Airén wines. Albillo Dorado and Montonera del Casar were sensory evaluated as wines with a less fresh taste compared to Airén. Unique chemical and sensory profiles were determined for wines made from these novel grape genotypes, providing alternative monovarietal wines to encourage the wine market growth and extend the offer to consumers.
José Pérez-Navarro; Pedro Miguel Izquierdo-Cañas; Adela Mena-Morales; Juan Luis Chacón-Vozmediano; Jesús Martínez-Gascueña; Esteban García-Romero; Isidro Hermosín-Gutiérrez; Sergio Gómez-Alonso. Comprehensive Chemical and Sensory Assessment of Wines Made from White Grapes of Vitis vinifera Cultivars Albillo Dorado and Montonera del Casar: A Comparative Study with Airén. Foods 2020, 9, 1282 .
AMA StyleJosé Pérez-Navarro, Pedro Miguel Izquierdo-Cañas, Adela Mena-Morales, Juan Luis Chacón-Vozmediano, Jesús Martínez-Gascueña, Esteban García-Romero, Isidro Hermosín-Gutiérrez, Sergio Gómez-Alonso. Comprehensive Chemical and Sensory Assessment of Wines Made from White Grapes of Vitis vinifera Cultivars Albillo Dorado and Montonera del Casar: A Comparative Study with Airén. Foods. 2020; 9 (9):1282.
Chicago/Turabian StyleJosé Pérez-Navarro; Pedro Miguel Izquierdo-Cañas; Adela Mena-Morales; Juan Luis Chacón-Vozmediano; Jesús Martínez-Gascueña; Esteban García-Romero; Isidro Hermosín-Gutiérrez; Sergio Gómez-Alonso. 2020. "Comprehensive Chemical and Sensory Assessment of Wines Made from White Grapes of Vitis vinifera Cultivars Albillo Dorado and Montonera del Casar: A Comparative Study with Airén." Foods 9, no. 9: 1282.
Chaura (Gaultheria poeppigii) is a plant species native from Southern Chile, which produces a berry fruit with potential beneficial health effects due to its content of phenolic compounds. The qualitative and quantitative determination of the phenolic compounds from fruits of different colored genotypes (white-, pink- and red-colored) collected from the Osorno volcano and the Conguillío National Park (CNP) in southern Chile were analyzed by mass spectrometry (HPLC-DAD-ESI-MS/MS) and HPLC-DAD, respectively. The total content of phenolic compounds was evaluated by the Folin-Ciocalteu method, and its antioxidant activity by the CUPRAC, TEAC and DPPH methods. Four anthocyanins were detected, with glycosylated derivatives of delphinidin and cyanidin being the most abundant. Fruits with more coloration had higher anthocyanin concentrations. Six flavonols were detected, with quercetin derivatives being the most abundant. The highest concentration of total flavonols reached 0.41 mg g−1 in red colored fruits. The profiles of phenolic compounds showed differences between fruits depending on both the color and the area of collection. Finally, it would be interesting to evaluate the genetic profiles of chaura to determine whether this variation in phenolics and colorations is dependent on the geographical location or dependent on the genotype of the plant.
Paulina Oyarzún; Pablo Cornejo; Sergio Gómez-Alonso; Antonieta Ruiz. Influence of Profiles and Concentrations of Phenolic Compounds in the Coloration and Antioxidant Properties of Gaultheria poeppigii Fruits from Southern Chile. Plant Foods for Human Nutrition 2020, 75, 532 -539.
AMA StylePaulina Oyarzún, Pablo Cornejo, Sergio Gómez-Alonso, Antonieta Ruiz. Influence of Profiles and Concentrations of Phenolic Compounds in the Coloration and Antioxidant Properties of Gaultheria poeppigii Fruits from Southern Chile. Plant Foods for Human Nutrition. 2020; 75 (4):532-539.
Chicago/Turabian StylePaulina Oyarzún; Pablo Cornejo; Sergio Gómez-Alonso; Antonieta Ruiz. 2020. "Influence of Profiles and Concentrations of Phenolic Compounds in the Coloration and Antioxidant Properties of Gaultheria poeppigii Fruits from Southern Chile." Plant Foods for Human Nutrition 75, no. 4: 532-539.
Background The aim of this work was to study the influence of grape berry morphology, especially the seed weight percentage, on the tannin concentration and astringency of red wine. Clusters of Tempranillo, Garnacha, Merlot, and Cabernet Sauvignon were characterized and their seeds were extracted and macerated in a model wine solution. In parallel, we elaborated three types of wines of each cultivar. One wine was made with only grape juice, one wine was made adding the appropriate proportion of seeds to the grape juice, and the last wine was elaborated with the complete destemmed and crushed berries. Results Merlot and Cabernet Sauvignon grapes, which have higher percentage of seed weight with respect to the berry weight than Tempranillo and Garnacha grapes originated wines with higher tannin concentration and astringency than Tempranillo and Garnacha wines. Conclusion The main conclusion of this study is that the seed weight percentage with respect to the berry weight is one of the main determinants of the final tannin concentration and astringency of red wines.
Jordi Gombau; Pere Pons‐Mercadé; Marta Conde; Lucie Asbiro; Olga Pascual; Sergio Gómez‐Alonso; Esteban García‐Romero; Joan Miquel Canals; Isidro Hermosín‐Gutiérrez; Fernando Zamora. Influence of grape seeds on wine composition and astringency of Tempranillo, Garnacha, Merlot and Cabernet Sauvignon wines. Food Science & Nutrition 2020, 8, 3442 -3455.
AMA StyleJordi Gombau, Pere Pons‐Mercadé, Marta Conde, Lucie Asbiro, Olga Pascual, Sergio Gómez‐Alonso, Esteban García‐Romero, Joan Miquel Canals, Isidro Hermosín‐Gutiérrez, Fernando Zamora. Influence of grape seeds on wine composition and astringency of Tempranillo, Garnacha, Merlot and Cabernet Sauvignon wines. Food Science & Nutrition. 2020; 8 (7):3442-3455.
Chicago/Turabian StyleJordi Gombau; Pere Pons‐Mercadé; Marta Conde; Lucie Asbiro; Olga Pascual; Sergio Gómez‐Alonso; Esteban García‐Romero; Joan Miquel Canals; Isidro Hermosín‐Gutiérrez; Fernando Zamora. 2020. "Influence of grape seeds on wine composition and astringency of Tempranillo, Garnacha, Merlot and Cabernet Sauvignon wines." Food Science & Nutrition 8, no. 7: 3442-3455.
This study aimed to assess the physicochemical, nutritional and sensory properties of gluten-free breads containing isolated coffee cascara dietary fiber (ICCDF) as a food ingredient. ICCDF was obtained by aqueous extraction. The oil and water holding capacity and the nutritional profile of the novel ingredient were determined. Its safety was certificated by analysis of ochratoxin A, caffeine and gluten. Gluten-free bread formulations were prepared enriching a commercial bakery premix in rice protein (8%) and ICCDF (3% and 4.5%). Nutritional profile of the novel gluten-free breads (dietary fiber, protein, amino acids, lipids, fatty acid profile and resistant starch), as well as bread volume, crumb density, moisture, firmness, elasticity and color intensity were determined. A sensory quantitative descriptive analysis of the breads was conducted using eight trained panelists. New breads showed significantly higher (p < 0.05) content of dietary fiber and protein than the control bread. The addition of ICCDF allowed increasing dough yield, a less crumb firmness and a higher crumb elasticity. The nutrition claims “source of protein and high in dietary fiber” were assigned to the new formulations. In conclusion, a certificated gluten-free bread with improved nutritional and physicochemical properties and good sensorial profile was obtained.
Maria Belen Rios; Maite Iriondo DeHond; Teresa Herrera; Diego Velasco; Sergio Gómez-Alonso; María Jesús Callejo; Maria Dolores Del Castillo. Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation. Molecules 2020, 25, 1358 .
AMA StyleMaria Belen Rios, Maite Iriondo DeHond, Teresa Herrera, Diego Velasco, Sergio Gómez-Alonso, María Jesús Callejo, Maria Dolores Del Castillo. Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation. Molecules. 2020; 25 (6):1358.
Chicago/Turabian StyleMaria Belen Rios; Maite Iriondo DeHond; Teresa Herrera; Diego Velasco; Sergio Gómez-Alonso; María Jesús Callejo; Maria Dolores Del Castillo. 2020. "Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation." Molecules 25, no. 6: 1358.
Peumus boldus Mol., is a Chilean medicinal tree used for gastrointestinal and liver diseases. Such medicinal properties are associated with the presence of bioactive flavonoids and aporphine alkaloids. In this study, a new green and efficient extraction method used seven natural deep eutectic solvents (NADES) as extraction media. The extraction efficiency of these NADES was assessed, determining the contents of boldine and total phenolic compounds (TPC). Chemical profiling of P. boldus was done by high-performance liquid chromatography coupled to photo diode array detector and electrospray ion-trap mass spectrometry (HPLC-PDA-ESI-IT/MS) and electrospray ionization quadrupole time-of-flight high-resolution mass spectrometry (HPLC-ESI-QTOF-MS). Among the NADES tested, NADES4 (choline chloride-lactic acid) and NADES6 (proline-oxalic acid) enable better extraction of boldine with 0.427 ± 0.018 and 2.362 ± 0.055 mg of boldine g−1 of plant, respectively. Extraction of boldine with NADES4 and NADES6 was more efficient than extractions performed with methanol and water. On the other hand, the highest TPC were obtained using NADES6, 179.442 ± 3.79 mg of gallic acid equivalents (GAE g−1). Moreover, TPC in extracts obtained with methanol does not show significant differences with NADES6. The HPLC-PAD-MS/MS analysis enable the tentative identification of 9 alkaloids and 22 phenolic compounds. The results of this study demonstrate that NADES are a promising green extraction media to extract P. boldus bioactive compounds and could be a valuable alternative to classic organic solvents.
Jeniffer Torres-Vega; Sergio Gómez-Alonso; José Pérez-Navarro; Edgar Pastene-Navarrete. Green Extraction of Alkaloids and Polyphenols from Peumus boldus Leaves with Natural Deep Eutectic Solvents and Profiling by HPLC-PDA-IT-MS/MS and HPLC-QTOF-MS/MS. Plants 2020, 9, 242 .
AMA StyleJeniffer Torres-Vega, Sergio Gómez-Alonso, José Pérez-Navarro, Edgar Pastene-Navarrete. Green Extraction of Alkaloids and Polyphenols from Peumus boldus Leaves with Natural Deep Eutectic Solvents and Profiling by HPLC-PDA-IT-MS/MS and HPLC-QTOF-MS/MS. Plants. 2020; 9 (2):242.
Chicago/Turabian StyleJeniffer Torres-Vega; Sergio Gómez-Alonso; José Pérez-Navarro; Edgar Pastene-Navarrete. 2020. "Green Extraction of Alkaloids and Polyphenols from Peumus boldus Leaves with Natural Deep Eutectic Solvents and Profiling by HPLC-PDA-IT-MS/MS and HPLC-QTOF-MS/MS." Plants 9, no. 2: 242.
Grapes are considered to be a major source of phenolic compounds as compared with other fruits. To improve the quality of table grapes, some techniques like thinning can be used. In addition, grape cultivars with distinct characteristics are directly linked to its phenolic profile. This study aimed to identify and quantify the phenolic compound profile and yield of the hybrid ‘BRS Vitoria’ seedless table grape under different bunch densities, using a combination of solid-phase extraction (SPE) methodologies and analytical high-performance liquid chromatography-diode array detector with tandem mass spectrometry (HPLC–DAD–ESI-MS/MS). A trial was carried out in 2016, in a commercial vineyard at Marialva, state of Parana (South Brazil). Three weeks after anthesis, the following bunch densities were evaluated: 4.0, 4.5, 5.0, 5.5, and 6 bunches per m2 (corresponding to an estimation of 16, 18, 20, 22, and 24 tons ha−1). The randomized block design was used as a statistical model with each treatment was replicated four times, with one vine per plot. Different characteristics were evaluated at harvest, e.g., soluble solids content (SS), total acidity (TA), maturation index (MI = SS/TA), bunch and berry masses, yield, as well hydroxycinnamic acid derivative (HCAD), anthocyanin, flavonol, and flavan-3-ol contents by HPLC–DAD–ESI-MS/MS analysis. The evaluated bunch densities did not interfere with the physicochemical characteristics of the berries, such as SS and MI. Under the density of 6.0 bunches per m2, the highest yield of 25 tons ha−1 was reached. Under all bunch densities, the phenolic profile presented the same compounds, but at different concentrations. Under a density of 5.0 bunches per m2, the compounds belonging to the anthocyanin and flavonol families were present in high concentrations. In contrast, at the densities of 4.0 and 4.5 bunches per m2, there was a reduction in the flavan-3-ol content. With respect to stilbenes, only the trans-piceid and its cis- isomer were detected. However, their concentrations had no significant influence on the evaluated bunch densities.
Ronan Carlos Colombo; Sergio Ruffo Roberto; Suzana Lucy Nixdorf; José Pérez-Navarro; Sergio Gómez-Alonso; Adela Mena-Morales; Esteban García-Romero; Leandro Simões Azeredo Gonçalves; Maria Aparecida da Cruz; Deived Uilian de Carvalho; Tiago Bervelieri Madeira; Lycio Shinji Watanabe; Reginaldo Teodoro de Souza; Isidro Hermosín-Gutiérrez. Analysis of the phenolic composition and yield of ‘BRS Vitoria’ seedless table grape under different bunch densities using HPLC–DAD–ESI-MS/MS. Food Research International 2019, 130, 108955 .
AMA StyleRonan Carlos Colombo, Sergio Ruffo Roberto, Suzana Lucy Nixdorf, José Pérez-Navarro, Sergio Gómez-Alonso, Adela Mena-Morales, Esteban García-Romero, Leandro Simões Azeredo Gonçalves, Maria Aparecida da Cruz, Deived Uilian de Carvalho, Tiago Bervelieri Madeira, Lycio Shinji Watanabe, Reginaldo Teodoro de Souza, Isidro Hermosín-Gutiérrez. Analysis of the phenolic composition and yield of ‘BRS Vitoria’ seedless table grape under different bunch densities using HPLC–DAD–ESI-MS/MS. Food Research International. 2019; 130 ():108955.
Chicago/Turabian StyleRonan Carlos Colombo; Sergio Ruffo Roberto; Suzana Lucy Nixdorf; José Pérez-Navarro; Sergio Gómez-Alonso; Adela Mena-Morales; Esteban García-Romero; Leandro Simões Azeredo Gonçalves; Maria Aparecida da Cruz; Deived Uilian de Carvalho; Tiago Bervelieri Madeira; Lycio Shinji Watanabe; Reginaldo Teodoro de Souza; Isidro Hermosín-Gutiérrez. 2019. "Analysis of the phenolic composition and yield of ‘BRS Vitoria’ seedless table grape under different bunch densities using HPLC–DAD–ESI-MS/MS." Food Research International 130, no. : 108955.
The present manuscript assessed the volatile and sensory profiles of BRS Rúbea and BRS Cora wines elaborated from traditional, grape pre-drying and submerged cap winemaking. The wines contained a higher concentration of acetates (257 mg L−1 to 547 mg L−1) and ethyl and methyl esters (183 mg L−1 to 456 mg L−1) in comparison with Vitis vinifera wines. PCA was applied (explaining 68.43% of the total variance), and the higher concentration of ethyl decanoate and ethyl octanoate, diethyl succinate, hydroxylinalool, and 2-phenyl ethanol was responsible for describing the BRS Rúbea wines as fruity/foxy. They also presented an intense jam note, probably due to their higher concentration of syringol and guaiacol. BRS Cora wines exhibited a vegetal note, possibly due to their higher concentration of 1-hexanol and cis-3-hexenol. Wines from pre-dried grapes presented higher concentration of furfural, assuming a bitter/burned almond aroma. Alternative winemaking accounted for suitable changes in wine aroma, enhancing wine quality.
Maurício Bonatto Machado de Castilhos; Vanildo Luiz Del Bianchi; Sergio Gómez-Alonso; Esteban García-Romero; Isidro Hermosín-Gutiérrez. Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rúbea and BRS Cora. Food Chemistry 2019, 311, 126025 .
AMA StyleMaurício Bonatto Machado de Castilhos, Vanildo Luiz Del Bianchi, Sergio Gómez-Alonso, Esteban García-Romero, Isidro Hermosín-Gutiérrez. Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rúbea and BRS Cora. Food Chemistry. 2019; 311 ():126025.
Chicago/Turabian StyleMaurício Bonatto Machado de Castilhos; Vanildo Luiz Del Bianchi; Sergio Gómez-Alonso; Esteban García-Romero; Isidro Hermosín-Gutiérrez. 2019. "Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rúbea and BRS Cora." Food Chemistry 311, no. : 126025.
BACKGROUND Grape berries exhibit various beneficial health effects due to the potent antioxidant roles of their phenolic compounds. A new V. vinifera grape cultivar (Karaerik) grown in Turkey has attracted growing interest due to its antioxidant phenolic compounds, which have still not been investigated. The phenolic/anthocyanin profile needs to be investigated to ascertain its potential health benefits and market value in the region. The present study therefore involves a detailed characterization of the anthocyanin composition of ‘Karaerik’ grape berries in conjunction with a determination of the antioxidant capacity value of the phenolics present in the skin and the whole berry. RESULTS Total phenolic compounds (avg. 8.56 and 2.88 g gallic acid equivalent kg‐1 fresh weight) and anthocyanin (7.48 and 1.66 g mv‐3‐glc equivalent kg‐1 fresh weight) contents varied significantly in the skin and whole berry. Malvidin‐based anthocyanins made the highest contribution to the pigment content of the berry. Accordingly, the major anthocyanin in the skin (avg. 42.08 mol%) and whole berry (39.98 mol%) was malvidin‐3‐glucoside. In addition, we found strong evidence of the occurrence of sometimes reported malvidin‐3‐pentoside and particularly of the not previously reported feruloyl derivative of malvidin‐3‐(6″‐feruloyl)‐glucoside (mv‐3‐ferglc) for V. vinifera grapes. CONCLUSION The current study is the first report to profile the anthocyanins of the grape with a detailed description of the rare and novel anthocyanin in V. vinifera grapes. The berry is also a potential source of phenolics/anthocyanins with a high antioxidant capacity value and is worthy of comparison with other V. vinifera grapes. This article is protected by copyright. All rights reserved.
Isidro Hermosín‐Gutiérrez; Sergio Gómez‐Alonso; José Pérez‐Navarro; Aynur Kurt; Nesrin Colak; Erdal Akpınar; Sema Hayirlioglu‐Ayaz; Faik Ahmet Ayaz. Vitis vinifera Turkish grape cultivar Karaerik. Part I: anthocyanin composition, and identification of a newly found anthocyanin †. Journal of the Science of Food and Agriculture 2019, 100, 1301 -1310.
AMA StyleIsidro Hermosín‐Gutiérrez, Sergio Gómez‐Alonso, José Pérez‐Navarro, Aynur Kurt, Nesrin Colak, Erdal Akpınar, Sema Hayirlioglu‐Ayaz, Faik Ahmet Ayaz. Vitis vinifera Turkish grape cultivar Karaerik. Part I: anthocyanin composition, and identification of a newly found anthocyanin †. Journal of the Science of Food and Agriculture. 2019; 100 (3):1301-1310.
Chicago/Turabian StyleIsidro Hermosín‐Gutiérrez; Sergio Gómez‐Alonso; José Pérez‐Navarro; Aynur Kurt; Nesrin Colak; Erdal Akpınar; Sema Hayirlioglu‐Ayaz; Faik Ahmet Ayaz. 2019. "Vitis vinifera Turkish grape cultivar Karaerik. Part I: anthocyanin composition, and identification of a newly found anthocyanin †." Journal of the Science of Food and Agriculture 100, no. 3: 1301-1310.
Glycosylated flavanols (monoglycosides and diglycosides) in skin and seed extracts of Vitis vinifera grapes grown in Castilla-La Mancha (Spain) were investigated using ultra-high-performance liquid chromatography—tandem mass spectrometry (UHPLC-ESI-QQQ-MS/MS). Six grape varieties (Airén, Tempranillo, the recently identified Albillo Dorado, Montonera del Casar, Moribel, and Tinto Fragoso) were studied over two consecutive years (2016 and 2017). A total of twenty monomeric flavanol monoglycosides, four diglycosylated monomers, and three dimeric flavanol monoglycosides were detected in all grape samples. The diversity observed in the composition of glycosylated flavanol in the grape berries suggests a strong influence of variety and grape tissue (skin or seed). Monomeric flavanol glycosides were more abundant in grape seed extracts, in contrast with monoglycosylated dimeric forms. In addition, the glycosylated flavanol content was related to berry color in grape skins, with higher concentrations measured in black grape varieties.
José Pérez-Navarro; Guillaume Cazals; Christine Enjalbal; Pedro Miguel Izquierdo-Cañas; Sergio Gómez-Alonso; Cédric Saucier. Flavanol Glycoside Content of Grape Seeds and Skins of Vitis vinifera Varieties Grown in Castilla-La Mancha, Spain. Molecules 2019, 24, 4001 .
AMA StyleJosé Pérez-Navarro, Guillaume Cazals, Christine Enjalbal, Pedro Miguel Izquierdo-Cañas, Sergio Gómez-Alonso, Cédric Saucier. Flavanol Glycoside Content of Grape Seeds and Skins of Vitis vinifera Varieties Grown in Castilla-La Mancha, Spain. Molecules. 2019; 24 (21):4001.
Chicago/Turabian StyleJosé Pérez-Navarro; Guillaume Cazals; Christine Enjalbal; Pedro Miguel Izquierdo-Cañas; Sergio Gómez-Alonso; Cédric Saucier. 2019. "Flavanol Glycoside Content of Grape Seeds and Skins of Vitis vinifera Varieties Grown in Castilla-La Mancha, Spain." Molecules 24, no. 21: 4001.
Lipids are important constituents of plant and animal cells, being essential due to their biological functions. Despite the significant role of these compounds in grape berries, knowledge of grape lipid composition is still limited. This study addresses the free fatty acid composition and other lipids in skins and seeds of several Vitis vinifera grape cultivars using LC-MS/MS. A different profile of free fatty acids was determined in the grape tissues, showing a higher proportion of unsaturated fatty acids in seeds (ca. 60%). Lignoceric acid was one of the main free saturated fatty acids found in grape skins, together with palmitic and stearic acids. Berry skins showed similar ranges of C18-unsaturated fatty acids, whereas linoleic acid was predominant in the seed fatty acid composition. Higher content of glycerophospholipids was determined in grape seeds. Uvaol and oleanolic acid were only quantified in skins (1.5-3.9 and 38.6-57.6 mg/kg fresh weight, respectively). These preliminary results suggest a certain diversity in grape lipids according to their location in the berry tissues and cultivar, providing useful information for the fermentation process due to their role in wine sensory profile and yeast growth.
José Pérez-Navarro; Alessio Da Ros; Domenico Masuero; Pedro Miguel Izquierdo-Cañas; Isidro Hermosín-Gutiérrez; Sergio Gómez-Alonso; Fulvio Mattivi; Urska Vrhovsek. LC-MS/MS analysis of free fatty acid composition and other lipids in skins and seeds of Vitis vinifera grape cultivars. Food Research International 2019, 125, 108556 .
AMA StyleJosé Pérez-Navarro, Alessio Da Ros, Domenico Masuero, Pedro Miguel Izquierdo-Cañas, Isidro Hermosín-Gutiérrez, Sergio Gómez-Alonso, Fulvio Mattivi, Urska Vrhovsek. LC-MS/MS analysis of free fatty acid composition and other lipids in skins and seeds of Vitis vinifera grape cultivars. Food Research International. 2019; 125 ():108556.
Chicago/Turabian StyleJosé Pérez-Navarro; Alessio Da Ros; Domenico Masuero; Pedro Miguel Izquierdo-Cañas; Isidro Hermosín-Gutiérrez; Sergio Gómez-Alonso; Fulvio Mattivi; Urska Vrhovsek. 2019. "LC-MS/MS analysis of free fatty acid composition and other lipids in skins and seeds of Vitis vinifera grape cultivars." Food Research International 125, no. : 108556.
Jambolan (Syzigium cumini (L.) Skeels) stands out among the Brazilian fruits that are rich in bioactive compounds with potential for the production of dehydrated product. Therefore, jambolan juice powder was produced by foam mat drying method and stored for 150 days at three temperatures (4, 25, 35 °C). The effect of time, temperature and the interaction of these two factors on the qualitative and quantitative profile of phenolic compounds were determined after analysis of the powders by using HPLC-DAD-ESI-MSn. For the powders submitted to the different study condition, the concentration of flavonols did not differ from the control sample, and only a small reduction in the anthocyanins concentrations was seen (7–9%), only being significantly affected by storage time. Additionally, the molar profiles of these compounds were influenced more by time than storage temperature, however none of the compounds identified was totally degraded. The percentages of antioxidant activity oscillated during the storage time, however, without major losses after 150 days at all storage temperatures. The results showed that jambolan juice powder is very stable in terms of anthocyanins and flavonols concentrations at all three temperatures of the storage. This and the attractive color (purplish-red) make it a potential ingredient to enrich differentiated foods.
Iasnaia Maria De Carvalho Tavares; Beatriz Rocchetti Sumere; Sergio Gómez-Alonso; Eleni Gomes; Isidro Hermosín-Gutiérrez; Roberto Da-Silva; Ellen Silva Lago-Vanzela. Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying. Food Research International 2019, 128, 108750 .
AMA StyleIasnaia Maria De Carvalho Tavares, Beatriz Rocchetti Sumere, Sergio Gómez-Alonso, Eleni Gomes, Isidro Hermosín-Gutiérrez, Roberto Da-Silva, Ellen Silva Lago-Vanzela. Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying. Food Research International. 2019; 128 ():108750.
Chicago/Turabian StyleIasnaia Maria De Carvalho Tavares; Beatriz Rocchetti Sumere; Sergio Gómez-Alonso; Eleni Gomes; Isidro Hermosín-Gutiérrez; Roberto Da-Silva; Ellen Silva Lago-Vanzela. 2019. "Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying." Food Research International 128, no. : 108750.
The detailed phenolic composition of different berry parts from two novel V. vinifera L. red grape genotypes (Moribel and Tinto Fragoso), together the well-known Tempranillo, was established using high performance liquid chromatography-diode array detection-electrospray ionization tandem mass spectrometry (HPLC-DAD-ESI-MS/MS) over two consecutive vintages (2016 and 2017). More than 50 phenolic compounds were identified and quantified: 25 anthocyanins, 17 flavonols, 7 hydroxycinnamic acid derivatives, 2 stilbenes, and several flavan-3-ols. As far as we know, some anthocyanin and flavonol dihexosides were reported for the first time in V. vinifera L. grapes. Application of Principal Component Analysis (PCA) to experimental data showed a good separation of the novel grape genotypes and Tempranillo according to the phenolic profile of skins and seeds, mainly based on the proportion of trisubstituted anthocyanin derivatives, flavonols and flavan-3-ols, being a useful tool to differentiate these grape varieties.
José Pérez Navarro; Pedro Miguel Izquierdo-Cañas; Adela Mena-Morales; Jesús Martínez-Gascueña; Juan Luis Chacón; Esteban García-Romero; Isidro Hermosín-Gutiérrez; Sergio Gómez-Alonso. Phenolic compounds profile of different berry parts from novel Vitis vinifera L. red grape genotypes and Tempranillo using HPLC-DAD-ESI-MS/MS: A varietal differentiation tool. Food Chemistry 2019, 295, 350 -360.
AMA StyleJosé Pérez Navarro, Pedro Miguel Izquierdo-Cañas, Adela Mena-Morales, Jesús Martínez-Gascueña, Juan Luis Chacón, Esteban García-Romero, Isidro Hermosín-Gutiérrez, Sergio Gómez-Alonso. Phenolic compounds profile of different berry parts from novel Vitis vinifera L. red grape genotypes and Tempranillo using HPLC-DAD-ESI-MS/MS: A varietal differentiation tool. Food Chemistry. 2019; 295 ():350-360.
Chicago/Turabian StyleJosé Pérez Navarro; Pedro Miguel Izquierdo-Cañas; Adela Mena-Morales; Jesús Martínez-Gascueña; Juan Luis Chacón; Esteban García-Romero; Isidro Hermosín-Gutiérrez; Sergio Gómez-Alonso. 2019. "Phenolic compounds profile of different berry parts from novel Vitis vinifera L. red grape genotypes and Tempranillo using HPLC-DAD-ESI-MS/MS: A varietal differentiation tool." Food Chemistry 295, no. : 350-360.
The Argentinean Patagonia berries Berberis microphylla, Berberis darwinii, and Fragaria chiloensis ssp. chiloensis f. patagonica were investigated for their polyphenol content and composition by means of liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry. The in vitro antioxidant activity and inhibition of metabolic syndrome-associated enzymes (α-glucosidase, α-amylase, and lipase) of the fruit extracts was assessed. The most complex polyphenol profile was found in the Berberis samples, with 10 anthocyanins, 27 hydroxycinnamic acids, 3 proanthocyanidins, 2 flavan-3-ol, and 22 flavonols. Fragaria presented four anthocyanins, nine ellagitannins, two proanthocyanidin dimers, one flavan-3-ol, and five flavonols. The Berberis samples showed the best antioxidant capacity, while Fragaria displayed better activity against α-glucosidase and lipase. The phenolic content and composition of the Argentinean Patagonia berries was similar to that reported for Chilean samples but with some chemical differences between Eastern (Argentina) and Western (Chile) Patagonia. The data obtained supports the consumption of these berries as sources of beneficial polyphenols.
Melina F. Chamorro; Gabriela Reiner; Cristina Theoduloz; Ana Ladio; Guillermo Schmeda-Hirschmann; Sergio Gómez-Alonso; Felipe Jiménez-Aspee. Polyphenol Composition and (Bio)Activity of Berberis Species and Wild Strawberry from the Argentinean Patagonia. Molecules 2019, 24, 3331 .
AMA StyleMelina F. Chamorro, Gabriela Reiner, Cristina Theoduloz, Ana Ladio, Guillermo Schmeda-Hirschmann, Sergio Gómez-Alonso, Felipe Jiménez-Aspee. Polyphenol Composition and (Bio)Activity of Berberis Species and Wild Strawberry from the Argentinean Patagonia. Molecules. 2019; 24 (18):3331.
Chicago/Turabian StyleMelina F. Chamorro; Gabriela Reiner; Cristina Theoduloz; Ana Ladio; Guillermo Schmeda-Hirschmann; Sergio Gómez-Alonso; Felipe Jiménez-Aspee. 2019. "Polyphenol Composition and (Bio)Activity of Berberis Species and Wild Strawberry from the Argentinean Patagonia." Molecules 24, no. 18: 3331.
Grape pomace is the source of bioactive compounds (anthocyanins, flavonols, flavan-3-ols, and stilbenes) which exhibit antiproliferative actions on cell cultures. We have investigated the antitumoral effects of grape pomace and grape seed extracts on colon cancer cells (Caco-2, HT-29) and fibroblasts. Crude extracts prepared from white and red pomace, and grape seeds, reduced the viability and proliferation of Caco-2. HT-29 cells were resistant to these actions. Purified extracts were then prepared from the same sources and compared with the LDH test; again, all three extracts were active and purified extract from grape seed was the most potent and specific on Caco-2 cells. HT-29 cells were more sensitive to these purified extracts. The biological activity resided almost exclusively in the flavonol and flavan-3-ols subfractions, rather than the anthocyanin subfraction. Preliminary results on the mechanisms involved in these effects revealed downregulation of Myc gene expression in HT-29 and upregulation of Ptg2 in Caco-2 cells.
José M. Pérez‐Ortiz; Luis F. Alguacil; Elisabet Salas; Isidro Hermosín‐Gutiérrez; Sergio Gómez‐Alonso; Carmen González-Martín. Antiproliferative and cytotoxic effects of grape pomace and grape seed extracts on colorectal cancer cell lines. Food Science & Nutrition 2019, 7, 2948 -2957.
AMA StyleJosé M. Pérez‐Ortiz, Luis F. Alguacil, Elisabet Salas, Isidro Hermosín‐Gutiérrez, Sergio Gómez‐Alonso, Carmen González-Martín. Antiproliferative and cytotoxic effects of grape pomace and grape seed extracts on colorectal cancer cell lines. Food Science & Nutrition. 2019; 7 (9):2948-2957.
Chicago/Turabian StyleJosé M. Pérez‐Ortiz; Luis F. Alguacil; Elisabet Salas; Isidro Hermosín‐Gutiérrez; Sergio Gómez‐Alonso; Carmen González-Martín. 2019. "Antiproliferative and cytotoxic effects of grape pomace and grape seed extracts on colorectal cancer cell lines." Food Science & Nutrition 7, no. 9: 2948-2957.