Polyphenolics composition

Fulcrand H, Mane C, Preys S, Mazerolles G, Bouchut C, Mazauric JP, Souquet JM, Meudec E, Li Y, Cole RB and Cheynier V. 2008. Direct mass spectrometry approaches to characterize polyphenol composition of complex samples. Phytochemistry. 69(18) 3131—3138. 

McDougall G, Martinussen I and Stewart D. 2008. Towards fruitful metabolomics high throughput analyses of polyphenol composition in berries using direct infusion mass spectrometry. J Chromatogr B 871(2) 362-369. 

Guyot S, Mamet N, Sanoner P and Drilleau JF. 2003. Variability of file polyphenolic composition of cider apple (Malus domestica) fruits and juices. J Agric Food Chem 51 6240-6247. 

Tsao R and Yang R. 2003. Optimisation of a new mobile phase to know the complex and real polyphenolic composition towards a total phenolic index using HPLC. J Chromatogr A 1018 29-40. 

Heimler D, Vignolini P, Dini MG, Vincieri FF and Romani A. 2006. Antiradical activity and polyphenol composition of local Brassicaceae edible varieties. Food Chem 99(3) 464-469. 

As noted previously, the main types of sherry (fino, oloroso, and amon-tillado) are produced employing different conditions. These differences result in significantly different polyphenolic composition. In the case of fino-type sherries, the layer of yeast that grows in the surface of the wine (flor velum) preserves its pale color. The velum limits the exposure of the wine from oxygen (Baron et ah, 1997). Hence, fino wines mature in a markedly reductive environment. 

Caiidi, A., Cufaii, A., Lovino, R., Palumbo, R., Tedesco, I. (2004) Influence of yeast on polyphenol composition of wine. Food Technology and Biotechnology, 42, 37-40. 

Hernandez, T., EstreUa, I., Perez-Gordo, M., Alegrfa, E. G., Tenorio, C., Ruiz-Larrrea, E., Moreno-Arribas, M. V. (2007). Contribution of malolactic fermentation by Oenococcus oeni and Lactobacillus plantarum to the changes in the nonanthocyanin polyphenolic composition of red wine. J. Agric. Food Chem., 55, 5260-5266. 

The complexity of polyphenolic composition of plant materials is such that complete identification has not been accomplished for many fruits. Often, compounds are partially characterized with respect to their compound class. Standards are often not available, but estimates of quantities can be made on the basis of reference compounds from the same class. Total polyphenolic levels can be obtained by summing the individual compounds within a class and then summing the different classes. 

Mateus, N. Proen9a, S. Ribeiro, P. Machado, J. M. De Freitas, V. A. P. Grape and wine polyphenolic composition of red Vitis vinifera varieties concerning vineyard altitude. Cienc. Tecnol. Aliment. 2001, 5,102-110. 

It is well known that tea contains catechins besides caffeine. Although catechins are widely distributed in the plant kingdom, the catechin monomers in many plants coexist with larger amounts of dimeric to polymeric proanthocyanidins, which are comprised of catechin units connected by C-C bonds. However, the polyphenol composition of C. sinensis is unique, and mainly comprised of four monomeric catechins—(-)-epicatechin (1), (-)-epigallocatechin (2) and their galloyl esters. 

Islam, S., Yoshimoto, M., Ishiguro, K., Okuno, S., and Yamakawa, O. 2003. Effect of artificial shading and temperature on radical scavenging activity an polyphenol compositions in sweetpotato leaves. J. Am. Hortic. Sci. 128, 182-187. 

Analysis of polyphenolic composition in piant part extracts using HPLC... 

Antioxidant potential and polyphenol composition were assessed in wine of Croatian origin (Katalinic et al., 2004). The concentration of total polyphenols in red wines ranged from 2200 to 3200 mg gallic acid per litter (mg GA/L). 

Antioxidant activity of wines and relation with their polyphenolic composition. Analytica Chimica Acta, 513,113-118. 

Makris,D. P., E. Psarra, S. Kallithraka, P. Kefalas. (2003). The effect of polyphenolic composition as related to antioxidant capacity in white wines. Food Res. Int. 36,805-814. 

Rastija, V., G. Srecnik M. Medic-Saric. (2009). Polyphenolic composition of Croatian wines with different geographical origins. Food Chemistry, 115, 54-60. 

Preys, S. Mazerolles, G. Courcoux, R Samson, A. Eischer, U. Hanafi, M. Bertrand, D. Cheynier, V. Relationship between polyphenolic composition and some sensory properties in red wines using multiway analyses. Analyt. Chim. Acta. 2006, 563, 126-136. 

Conde E., Cadahia E., Garcia-VaUejo M.C., de Simon B.F., Polyphenolic composition of Quercus subercock from different Spanish provenances, J. Agric. Food Chem., 46(8), 1998, 3166-3171. 

Borges G, Mullen W, Crozier A. Comparison of the polyphenolic composition and antioxidant activity of European commercial fruit... 

Plant metabolic engineering has provided a means to improve polyphenol composition and levels. For example, tomato plants with enhanced flavonols have been recently developed through the overexpression of a transcription factor able to activate flavonol biosynthesis [30-32]. 

Karadeniz F, Dmst RW, Wrolstad RE (2000) Polyphenolic composition of raisins. J Agric Food Chem 48 5343-5350... 

Heating and exposure to light and oxygen may affect the polyphenolic composition in many cases therefore, high-temperature drying should be avoided as much as possible [13, 14]. 

Lombardo S, Pandino G, Mauromicale G, Knodler M, Carle R, Schieber A (2010) Influence of genotype, harvest time and plant part on polyphenolic composition of globe artichoke [Cynara cardunculus L. var. scolymus (L.) Fiori]. Food Chem 119 1175-1181... 

Although transgenic approaches have provided a very popular means to study metabolic control of flavonoid biosynthesis, nontransgenic approaches can prove equally powertul for developing tomatoes with altered flavonoid profiles. Of the many factors that may influence the polyphenol content of tomatoes, it is the genotype that is certainly one of the most relevant. Therefore, evaluation of flavonoid gene expression and polyphenol composition in the tomato germplasm can be the first usetul step on the successtul path to increase the quality of tomato fruit. 

Moreno, S., Scheyer, T., Romano, C.S., and Vojnov, A.A. 2006. Antioxidant and antimicrobial activities of rosemary extracts linked to their polyphenol composition. Free radical research, 40(2), 223-31. 

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