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The aim of this review is to explore and discuss the two main aspects related to a HeadSpace Solid Phase Micro-Extraction Gas-Chromatography/Mass-Spectrometry (HS-SPME-GC/MS) quantitative analysis of volatile compounds in wines, both being fundamental to obtain reliable data. In the first section, recent advances in the use of multivariate optimization approaches during the method development step are described with a special focus on factorial designs and response surface methodologies. In the second section, critical aspects related to quantification methods are discussed. Indeed, matrix effects induced by the complexity of the volatile profile and of the non-volatile matrix of wines, potentially differing between diverse wines in a remarkable extent, often require severe assumptions if a reliable quantification is desired. Several approaches offering different levels of data reliability including internal standards, model wine calibration, a stable isotope dilution analysis, matrix-matched calibration and standard addition methods are reported in the literature and are discussed in depth here.
Sandra Pati; Maria Tufariello; Pasquale Crupi; Antonio Coletta; Francesco Grieco; Ilario Losito. Quantification of Volatile Compounds in Wines by HS-SPME-GC/MS: Critical Issues and Use of Multivariate Statistics in Method Optimization. Processes 2021, 9, 662 .
AMA StyleSandra Pati, Maria Tufariello, Pasquale Crupi, Antonio Coletta, Francesco Grieco, Ilario Losito. Quantification of Volatile Compounds in Wines by HS-SPME-GC/MS: Critical Issues and Use of Multivariate Statistics in Method Optimization. Processes. 2021; 9 (4):662.
Chicago/Turabian StyleSandra Pati; Maria Tufariello; Pasquale Crupi; Antonio Coletta; Francesco Grieco; Ilario Losito. 2021. "Quantification of Volatile Compounds in Wines by HS-SPME-GC/MS: Critical Issues and Use of Multivariate Statistics in Method Optimization." Processes 9, no. 4: 662.
This study aimed to assess the impact of two soil managements and training systems on yield and wine aroma compounds of Negroamaro variety grown in a warm climate region (southern Italy). Cover crop (CC) and soil tillage (ST) as soil management, whilst bilateral Guyot (BG) and monolateral Guyot (MG) as training systems were compared. Free and bound volatile fractions were evaluated by GC-MS. ST and CC as well as BG and MG significantly affected yield parameters. In particular, yield was higher in ST and BG than in CC and MG, respectively; moreover, it was found to be positively influenced by interaction between BG and ST. Regarding aroma compounds, significant interactions between soil management and training system factors were observed. In case of free volatiles, the most positive interaction was found between BG and ST, whereas, for bound volatiles, the best interaction was represented by MG with both soil tillage and cover crop. Vine leaf area and development over vine growth stages along with water stress levels played an important role in determining the aroma profile as well as yield parameters. In conclusion, the training system significantly interacted with soil management and affected most of important aroma compounds in Negroamaro wine.
Antonio Coletta; Aline Theodoro Toci; Sandra Pati; Giuseppe Ferrara; Francesco Grieco; Maria Tufariello; Pasquale Crupi. Effect of Soil Management and Training System on Negroamaro Wine Aroma. Foods 2021, 10, 454 .
AMA StyleAntonio Coletta, Aline Theodoro Toci, Sandra Pati, Giuseppe Ferrara, Francesco Grieco, Maria Tufariello, Pasquale Crupi. Effect of Soil Management and Training System on Negroamaro Wine Aroma. Foods. 2021; 10 (2):454.
Chicago/Turabian StyleAntonio Coletta; Aline Theodoro Toci; Sandra Pati; Giuseppe Ferrara; Francesco Grieco; Maria Tufariello; Pasquale Crupi. 2021. "Effect of Soil Management and Training System on Negroamaro Wine Aroma." Foods 10, no. 2: 454.
Mixed fermentation using Starmerella bacillaris and Saccharomyces cerevisiae has gained attention in recent years due to their ability to modulate the qualitative parameters of enological interest, such as the color intensity and stability of wine. In this study, three of the most important red Apulian varieties were fermented through two pure inoculations of Saccharomyces cerevisiae strains or the sequential inoculation of Saccharomyces cerevisiae after 48 h from Starmerella bacillaris. The evolution of anthocyanin profiles and chromatic characteristics were determined in the produced wines at draining off and after 18 months of bottle aging in order to assess the impact of the different fermentation protocols on the potential color stabilization and shelf-life. The chemical composition analysis showed titratable acidity and ethanol content exhibiting marked differences among wines after fermentation and aging. The 48 h inoculation delay produced wines with higher values of color intensity and color stability. This was ascribed to the increased presence of compounds, such as stable A-type vitisins and reddish/violet ethylidene-bridge flavonol-anthocyanin adducts, in the mixed fermentation. Our results proved that the sequential fermentation of Starmerella bacillaris and Saccharomyces cerevisiae could enhance the chromatic profile as well as the stability of the red wines, thus improving their organoleptic quality.
Matteo Velenosi; Pasquale Crupi; Rocco Perniola; Antonio Marsico; Antonella Salerno; Hervè Alexandre; Nicoletta Archidiacono; Mario Ventura; Maria Cardone. Color Stabilization of Apulian Red Wines through the Sequential Inoculation of Starmerella Bacillaris and Saccharomyces Cerevisiae. Molecules 2021, 26, 907 .
AMA StyleMatteo Velenosi, Pasquale Crupi, Rocco Perniola, Antonio Marsico, Antonella Salerno, Hervè Alexandre, Nicoletta Archidiacono, Mario Ventura, Maria Cardone. Color Stabilization of Apulian Red Wines through the Sequential Inoculation of Starmerella Bacillaris and Saccharomyces Cerevisiae. Molecules. 2021; 26 (4):907.
Chicago/Turabian StyleMatteo Velenosi; Pasquale Crupi; Rocco Perniola; Antonio Marsico; Antonella Salerno; Hervè Alexandre; Nicoletta Archidiacono; Mario Ventura; Maria Cardone. 2021. "Color Stabilization of Apulian Red Wines through the Sequential Inoculation of Starmerella Bacillaris and Saccharomyces Cerevisiae." Molecules 26, no. 4: 907.
Due to the global warming, more and more often the red-pink grape varieties grown in the Mediterranean basin reveal an insufficient accumulation of anthocyanins and thus a scarce coloration. Nowadays, this is becoming an important technological issue, which may result in the reduction of the fresh market value of table grape. This study aimed at assessing the effect of the pre-harvest treatment by specific inactivated yeasts (YE) on the qualitative parameters and anthocyanin pattern of three red table grape varieties, which typically present poor and/or incomplete coloration during warm years. An increment of anthocyanins level up to almost seven folds corresponding to an improvement of red skin appearance was observed in all the treated table grapes, which was preserved after cold storage, too. While, no significant influence on chemical composition and berry texture and dimensions was found, meaning that YE did not cause appreciable taste changes in grapes.
Pasquale Crupi; Daniela Palattella; Filomena Corbo; Maria Lisa Clodoveo; Gianvito Masi; Angelo Raffaele Caputo; Fabrizio Battista; Luigi Tarricone. Effect of pre-harvest inactivated yeast treatment on the anthocyanin content and quality of table grapes. Food Chemistry 2020, 337, 128006 .
AMA StylePasquale Crupi, Daniela Palattella, Filomena Corbo, Maria Lisa Clodoveo, Gianvito Masi, Angelo Raffaele Caputo, Fabrizio Battista, Luigi Tarricone. Effect of pre-harvest inactivated yeast treatment on the anthocyanin content and quality of table grapes. Food Chemistry. 2020; 337 ():128006.
Chicago/Turabian StylePasquale Crupi; Daniela Palattella; Filomena Corbo; Maria Lisa Clodoveo; Gianvito Masi; Angelo Raffaele Caputo; Fabrizio Battista; Luigi Tarricone. 2020. "Effect of pre-harvest inactivated yeast treatment on the anthocyanin content and quality of table grapes." Food Chemistry 337, no. : 128006.
Microgreens are gaining more and more interest, but little information is available on the effects of the chemical composition of the nutrient solution on the microgreen yield. In this study, three Brassica genotypes (B. oleracea var. italica, B. oleracea var. botrytis, and Brassica rapa L. subsp. sylvestris L. Janch. var. esculenta Hort) were fertigated with three modified strength Hoagland nutrient solutions (1/2, 1/4, and 1/8 strength) or with three modified half-strength Hoagland nutrient solutions with three different NH4:NO3 molar ratios (5:95, 15:85, and 25:75). Microgreen yields and content of inorganic ions, dietary fiber, proteins, α-tocopherol, and β-carotene were evaluated. Micro cauliflower showed the highest yield, as well as a higher content of mineral elements and α-tocopherol (10.4 mg 100 g−1 fresh weight (FW)) than other genotypes. The use of nutrient solution at half strength gave both a high yield (0.23 g cm−2) and a desirable seedling height. By changing the NH4:NO3 molar ratio in the nutrient solution, no differences were found on yield and growing parameters, although the highest β-carotene content (6.3 mg 100 g−1 FW) was found by using a NH4:NO3 molar ratio of 25:75. The lowest nitrate content (on average 6.8 g 100 g−1 dry weight) was found in micro broccoli and micro broccoli raab by using a nutrient solution with NH4:NO3 molar ratios of 25:75 and 5:95, respectively. Micro cauliflower fertigated with a NH4:NO3 molar ratio of 25:75 showed the highest dry matter (9.8 g 100 g−1 FW) and protein content (4.2 g 100 g−1 FW).
Onofrio Davide Palmitessa; Massimiliano Renna; Pasquale Crupi; Angelo Lovece; Filomena Corbo; Pietro Santamaria. Yield and Quality Characteristics of Brassica Microgreens as Affected by the NH4:NO3 Molar Ratio and Strength of the Nutrient Solution. Foods 2020, 9, 677 .
AMA StyleOnofrio Davide Palmitessa, Massimiliano Renna, Pasquale Crupi, Angelo Lovece, Filomena Corbo, Pietro Santamaria. Yield and Quality Characteristics of Brassica Microgreens as Affected by the NH4:NO3 Molar Ratio and Strength of the Nutrient Solution. Foods. 2020; 9 (5):677.
Chicago/Turabian StyleOnofrio Davide Palmitessa; Massimiliano Renna; Pasquale Crupi; Angelo Lovece; Filomena Corbo; Pietro Santamaria. 2020. "Yield and Quality Characteristics of Brassica Microgreens as Affected by the NH4:NO3 Molar Ratio and Strength of the Nutrient Solution." Foods 9, no. 5: 677.
Carotenoids are important secondary metabolites in wine grapes and play a key role as potential precursors of aroma compounds (i.e., C13-norisoprenoids), which have a high sensorial impact in wines. There is scarce information about the influence of pre-harvest inactivated yeast treatment on the norisoprenoid aroma potential of grapes. Thus, this work aimed to study the effect of the foliar application of yeast extracts (YE) to Negro Amaro and Primitivo grapevines on the carotenoid content during grape ripening and the difference between the resulting véraison and maturity (ΔC). The results showed that β-carotene and (allE)-lutein were the most abundant carotenoids in all samples, ranging from 60% to 70% of total compounds. Their levels, as well as those of violaxanthin, (9′Z)-neoxanthin, and 5,6-epoxylutein, decreased during ripening. This was especially observed in treated grapes, with ΔC values from 2.6 to 4.2-fold higher than in untreated grapes. Besides this, a principal components analysis (PCA) demonstrated that lutein, β-carotene, and violaxanthin and (9′Z)-neoxanthin derivatives principally characterized Negro Amaro and Primitivo, respectively. Thereby, the YE treatment has proved to be effective in improving the C13-norisoprenoid aroma potentiality of Negro Amaro and Primitivo, which are fundamental cultivars in the context of Italian wine production.
Pasquale Crupi; Marika Santamaria; Fernando Vallejo; Francisco A. Tomás-Barberán; Gianvito Masi; Angelo Raffaele Caputo; Fabrizio Battista; Luigi Tarricone. How Pre-Harvest Inactivated Yeast Treatment May Influence the Norisoprenoid Aroma Potential in Wine Grapes. Applied Sciences 2020, 10, 3369 .
AMA StylePasquale Crupi, Marika Santamaria, Fernando Vallejo, Francisco A. Tomás-Barberán, Gianvito Masi, Angelo Raffaele Caputo, Fabrizio Battista, Luigi Tarricone. How Pre-Harvest Inactivated Yeast Treatment May Influence the Norisoprenoid Aroma Potential in Wine Grapes. Applied Sciences. 2020; 10 (10):3369.
Chicago/Turabian StylePasquale Crupi; Marika Santamaria; Fernando Vallejo; Francisco A. Tomás-Barberán; Gianvito Masi; Angelo Raffaele Caputo; Fabrizio Battista; Luigi Tarricone. 2020. "How Pre-Harvest Inactivated Yeast Treatment May Influence the Norisoprenoid Aroma Potential in Wine Grapes." Applied Sciences 10, no. 10: 3369.
Bamboo is a well-known medicinal plant in Southeast Asia that recently has attracted attention for its high polyphenol content and its medical and nutraceutical applications. In this work, polyphenols have been recovered for the first time by microwave-assisted extraction (MAE) from an unusual Italian cultivar of Phyllostachys pubescens bamboo shoots. The effects of three independent variables, such as extraction time, temperature, and solid/liquid ratio, on polyphenol recovery yield were investigated and successfully optimized through the response surface methodology. We demonstrated that MAE is an excellent polyphenols extraction technique from bamboo shoots because the total phenolic content obtained under microwave irradiation optimal conditions (4 min at 105 °C with 6.25 mg/mL ratio) was about eight-fold higher than that obtained with the conventional extraction method. Furthermore, higher total flavonoid content was also obtained under MAE. Consistent with these results, MAE enhanced the extract antioxidant properties with significant improved DPPH, ABTS, and FRAP scavenging ability. Therefore, this innovative extraction process enhances the recovery of biologically active compounds from Phyllostachys pubescens bamboo shoots with a dramatic reduction of time and energy consumption, which paves the way for its industrial application in functional food production.
Gualtiero Milani; Francesca Curci; Maria Maddalena Cavalluzzi; Pasquale Crupi; Isabella Pisano; Giovanni Lentini; Maria Lisa Clodoveo; Carlo Franchini; Filomena Corbo. Optimization of Microwave-Assisted Extraction of Antioxidants from Bamboo Shoots of Phyllostachys pubescens. Molecules 2020, 25, 215 .
AMA StyleGualtiero Milani, Francesca Curci, Maria Maddalena Cavalluzzi, Pasquale Crupi, Isabella Pisano, Giovanni Lentini, Maria Lisa Clodoveo, Carlo Franchini, Filomena Corbo. Optimization of Microwave-Assisted Extraction of Antioxidants from Bamboo Shoots of Phyllostachys pubescens. Molecules. 2020; 25 (1):215.
Chicago/Turabian StyleGualtiero Milani; Francesca Curci; Maria Maddalena Cavalluzzi; Pasquale Crupi; Isabella Pisano; Giovanni Lentini; Maria Lisa Clodoveo; Carlo Franchini; Filomena Corbo. 2020. "Optimization of Microwave-Assisted Extraction of Antioxidants from Bamboo Shoots of Phyllostachys pubescens." Molecules 25, no. 1: 215.
Background: Frequently, in warm climates such as Mediterranean areas, a red-pink table grape ‘Crimson Seedless’ does not reach a good berry skin color; and an acceptable anthocyanin bioactive compounds content, responsible for the red color of berries. Harpin proteins are biotechnologically developed bio-activators that, if applied on plants during the growing period, trigger the expression of hundreds of genes among which those associated with the biosynthesis of bioactive compounds (such as anthocyanins). Aim: This research aimed at using harpin proteins to test their suitability in improving the grape skin color. Methods and Materials: Beta-harpin protein 1% p.a. (400 g/Ha) was applied to ‘Crimson Seedless’ vines three times at the beginning of veraison. Six samplings were carried out for both the treated and control grapes until commercial harvest. In the skin extracts, total and individual anthocyanins content was determined by UV-Vis and RP-HPLC-DAD analyses, respectively. Results: The collected results confirmed that the application of harpin proteins effectively stimulated the anthocyanin biosynthesis leading to make peonidin-3O-glucoside, cyanidin-3O-glucoside, and malvidin-3O-glucoside values from 2 to almost 10 folds higher in treated grapes than in control grapes (P < 0.05). Conclusion: Actually, harpin proteins improved the color of the berry skin, leading to a significantly higher concentration of anthocyanins in treated than in control grapes.
Pasquale Crupi; Giambattista DeBiase; Gianvito Masi; Francesca Mangione; Luigi Tarricone. Harpin Proteins Improve Bioactive Compounds Content in Crimson Seedless Table Grape. The Open Bioactive Compounds Journal 2019, 7, 1 -7.
AMA StylePasquale Crupi, Giambattista DeBiase, Gianvito Masi, Francesca Mangione, Luigi Tarricone. Harpin Proteins Improve Bioactive Compounds Content in Crimson Seedless Table Grape. The Open Bioactive Compounds Journal. 2019; 7 (1):1-7.
Chicago/Turabian StylePasquale Crupi; Giambattista DeBiase; Gianvito Masi; Francesca Mangione; Luigi Tarricone. 2019. "Harpin Proteins Improve Bioactive Compounds Content in Crimson Seedless Table Grape." The Open Bioactive Compounds Journal 7, no. 1: 1-7.
Grapes secondary metabolites content mainly depends on variety, but also on climate and cultural conditions, including sanitary status. This study aimed to use a metabolomic fingerprinting approach for grouping 72 wine grape biotypes, Negro amaro n. (N), Malvasia nera di Brindisi/Lecce n. (M), and Uva di Troia n. (U), on the basis of their cultivar and virological conditions. The skins were extracted and analysed by flow injection mass spectrometry; a one-way ANOVA/Principal Component Analysis (PCA) allowed to efficiently cluster the samples, recognizing M from N and U biotypes. Conversely, the clusterisation of the biotypes affected by different virus complexes was really more tough and a clear distinction among infected plants was not always observed. However, very interestingly, by applying ANOVA/PCA to the biotypes of each varieties, singularly, healthy biotypes were sharply separated in all the varieties and a relationship between anthocyanin compounds and Grapevine leafroll associated virus (GLRaV3) slightly appeared.
Pasquale Crupi; Marica Gasparro; Angelo Raffaele Caputo. Classification of wine grape biotypes according to their variety and sanitary condition by fingerprinting untargeted analysis. Natural Product Research 2019, 35, 659 -663.
AMA StylePasquale Crupi, Marica Gasparro, Angelo Raffaele Caputo. Classification of wine grape biotypes according to their variety and sanitary condition by fingerprinting untargeted analysis. Natural Product Research. 2019; 35 (4):659-663.
Chicago/Turabian StylePasquale Crupi; Marica Gasparro; Angelo Raffaele Caputo. 2019. "Classification of wine grape biotypes according to their variety and sanitary condition by fingerprinting untargeted analysis." Natural Product Research 35, no. 4: 659-663.
BACKGROUND Table olives fermentation is a process unpredictable and frequently performed using traditional practices often inadequate to obtain products with acceptable quality and safety standards. In the present study, the efficacy of selected yeast strains as starters to drive fermentations of green and black table olives by the Greek method was investigated. Pilot‐scale production by spontaneous fermentation as a control, olives started with previously selected Saccharomyces cerevisiae strains; fermentation driven by commercial S. cerevisiae baker’s yeast strain were carried out for each one of Manzanilla, Picual, and Kalamàta table olives cultivars. RESULTS Time of fermentation was significantly shortened to 40 days to complete the transformation process for all the three tested cultivars. Inoculated table olives were enhanced in their organoleptic and nutritional properties in comparison with corresponding samples obtained by spontaneous fermentation. The use of starters was also able to improve safety traits of table olives in terms of biogenic amines reduction as well as of absence of undesired microorganisms at the end of the process. CONCLUSIONS Autochthonous, but also non‐authochthonous yeasts can be used to start and control le olives fermentations and can significantly improve quality and safety aspects of table olives produced by many smallholder farmers. This article is protected by copyright. All rights reserved.
Maria Tufariello; Chiara Anglana; Pasquale Crupi; Ivan Virtuosi; Paolo Fiume; Biagio Di Terlizzi; Naiim Moselhy; Hussein Ag Attay; Sandra Pati; Antonio Francesco Logrieco; Giovanni Mita; Gianluca Bleve. Efficacy of yeast starters to drive and improve Picual, Manzanilla and Kalamàta table olive fermentation. Journal of the Science of Food and Agriculture 2018, 99, 2504 -2512.
AMA StyleMaria Tufariello, Chiara Anglana, Pasquale Crupi, Ivan Virtuosi, Paolo Fiume, Biagio Di Terlizzi, Naiim Moselhy, Hussein Ag Attay, Sandra Pati, Antonio Francesco Logrieco, Giovanni Mita, Gianluca Bleve. Efficacy of yeast starters to drive and improve Picual, Manzanilla and Kalamàta table olive fermentation. Journal of the Science of Food and Agriculture. 2018; 99 (5):2504-2512.
Chicago/Turabian StyleMaria Tufariello; Chiara Anglana; Pasquale Crupi; Ivan Virtuosi; Paolo Fiume; Biagio Di Terlizzi; Naiim Moselhy; Hussein Ag Attay; Sandra Pati; Antonio Francesco Logrieco; Giovanni Mita; Gianluca Bleve. 2018. "Efficacy of yeast starters to drive and improve Picual, Manzanilla and Kalamàta table olive fermentation." Journal of the Science of Food and Agriculture 99, no. 5: 2504-2512.
This paper deals with an extensive analytical approach, which uses two complementary tandem mass spectrometry techniques, to characterize the chlorogenic acids (CGAs) present in a typical Italian sweet cherry variety (cv Ferrovia). Sixteen monoacyl-quinic acids and esters, five diacyl-quinic acids, three caffeoyl-quinic acids glycosides, and two caffeic acid hexoses were detected by HPLC-MSn analyses (MSn up to MS4), among which four methyl coumaroyl quinate and three methyl caffeoyl quinate isomers were tentatively identified in sweet cherries for the first time. HPLC-MS/MS analyses through multiple reaction monitoring (MRM) experiments showed that trans-3-O-caffeoylquinic acid, cis-3-O-coumaroylquinic acid, trans-3-O-coumaroylquinic acid, trans-5-O-caffeoylquinic acid, and methyl-3-O-caffeoyl quinate were the main CGAs in the mature berries of cv Ferrovia. Considering that CGAs can have several health benefits depending on their amount but also on their structural features, the results of this study provide new insight into the knowledge of the quali-quantitative profile of these phytochemicals in a widespread fruit such as sweet cherry.
Pasquale Crupi; Gianluca Bleve; Maria Tufariello; Filomena Corbo; Maria Lisa Clodoveo; Luigi Tarricone. Comprehensive identification and quantification of chlorogenic acids in sweet cherry by tandem mass spectrometry techniques. Journal of Food Composition and Analysis 2018, 73, 103 -111.
AMA StylePasquale Crupi, Gianluca Bleve, Maria Tufariello, Filomena Corbo, Maria Lisa Clodoveo, Luigi Tarricone. Comprehensive identification and quantification of chlorogenic acids in sweet cherry by tandem mass spectrometry techniques. Journal of Food Composition and Analysis. 2018; 73 ():103-111.
Chicago/Turabian StylePasquale Crupi; Gianluca Bleve; Maria Tufariello; Filomena Corbo; Maria Lisa Clodoveo; Luigi Tarricone. 2018. "Comprehensive identification and quantification of chlorogenic acids in sweet cherry by tandem mass spectrometry techniques." Journal of Food Composition and Analysis 73, no. : 103-111.
Grape skins are one of the most important leftovers of grape juice production, and are also a good source of bioactive compounds, especially phenolic antioxidants and fiber, because they are not stressed as the winemaking process occurs. Their extracts may be used as functional components of enriched foods and beverage, both to color the products and to supplement with bio-functional metabolites. Therefore, in this work, ultrasound assisted extraction (UAE) and microwave assisted extraction (MAE) were optimized and compared using response surface methodology (RSM) and desirability function (D) statistical tools, at selected temperature and solvent type (close to 50 °C and water/ethanol/phosphoric acid 70:30:1) but varying contact time (t) and sample-to-solvent ratio (S/L), to find the best conditions for the extraction of the main polyphenols present in table grape skin (Apulia Rose cv.) residues from juice processing. The mathematical models built in this investigation showed that the highest significant factor (P < 0.001) was t, influencing the extraction of all compounds irrespective of the technique used, with the optimal results obtained at intermediate levels (10.5 and 21 min for MAE and UAE, respectively). On the contrary, the only S/L factor was not always significant, even though higher amount of polyphenols were generally recovered at low solid/liquid ratio (0.05 and 0.07 g/mL for MAE and UAE, respectively). Finally, UAE extracts exhibited higher content of anthocyanins, procyanidins, flavonols, and stilbenes than MAE, with values ranging from 1.5 to 69.6 mg/100 g of fresh weight.
Pasquale Crupi; Tiziana Dipalmo; Maria Lisa Clodoveo; Aline T. Toci; Antonio Coletta. Seedless table grape residues as a source of polyphenols: comparison and optimization of non-conventional extraction techniques. European Food Research and Technology 2018, 244, 1091 -1100.
AMA StylePasquale Crupi, Tiziana Dipalmo, Maria Lisa Clodoveo, Aline T. Toci, Antonio Coletta. Seedless table grape residues as a source of polyphenols: comparison and optimization of non-conventional extraction techniques. European Food Research and Technology. 2018; 244 (6):1091-1100.
Chicago/Turabian StylePasquale Crupi; Tiziana Dipalmo; Maria Lisa Clodoveo; Aline T. Toci; Antonio Coletta. 2018. "Seedless table grape residues as a source of polyphenols: comparison and optimization of non-conventional extraction techniques." European Food Research and Technology 244, no. 6: 1091-1100.
In this study, the pigments of a young and 2 years old Primitivo red wines were investigated by using a column chromatography purification/fractionation step followed by HPLC-UV-ESI-MSn. Compounds such as malvidin 3O-acetyl-4-vinyl-procyanidin, malvidin 3O-glucoside-di(epi)-catechin, and A-type peonidin and malvidin 3O-glucoside-(epi)catechin were identified in Primitivo for the first time; furthermore, this is a further evidence that malvidin 3O-glucoside-malvidin 3O-(p-coumaroyl)-glucoside and (malvidin 3O-glucoside)3 can survive to the wine ageing. Overall, the found anthocyanin-derived pigments were formed by malvidin, peonidin, and petunidin, which were mainly involved in the formation of pyranonathocyanins derivatives, accounting for 49% of the total content in the aged wine. The relative amounts of compounds, such as flavanol-anthocyanin adducts, which gave blue hues to the samples decreased whilst the reddish or violet ethyledene-bridge favanol-anthocyanin adducts increased in the aged wine. The predominance of pyranoanthocyanins, characterized by known higher stability compared to ethylidene-bridge favanol-anthocyanin and anthocyanin-flavanol compounds, and maybe their early formation (within two years) could be responsible for the reported rapid change of Primitivo color into orange hues, but also it would be able to slow down the natural loss of structure which wine is subject to.
Tiziana Dipalmo; Pasquale Crupi; Sandra Pati; Maria Lisa Clodoveo; Aldo Di Luccia. Studying the evolution of anthocyanin-derived pigments in a typical red wine of Southern Italy to assess its resistance to aging. LWT 2016, 71, 1 -9.
AMA StyleTiziana Dipalmo, Pasquale Crupi, Sandra Pati, Maria Lisa Clodoveo, Aldo Di Luccia. Studying the evolution of anthocyanin-derived pigments in a typical red wine of Southern Italy to assess its resistance to aging. LWT. 2016; 71 ():1-9.
Chicago/Turabian StyleTiziana Dipalmo; Pasquale Crupi; Sandra Pati; Maria Lisa Clodoveo; Aldo Di Luccia. 2016. "Studying the evolution of anthocyanin-derived pigments in a typical red wine of Southern Italy to assess its resistance to aging." LWT 71, no. : 1-9.