Polyphenols profile

Red wine possesses a very complex matrix because of the extraction of a wide variety of compounds from the skins. Among red wines, port wine has a higher complexity, owing to the addition of grape spirits (to induce a premature termination of fermentation). This augments its potential to form new compounds (Pissarra et al., 2005). 

The phenolic compounds extracted from the fruit contribute to the development and stability of the wine s red color. The color evolution during vinification and aging is mainly due to chemical transformations to the phenolic compound derived from the fruit. Anthocyanins, responsible for the purple-red color of young wines, participate in reactions with other phenolic compounds to generate other, more chemically stable molecules. These changes involve oxidation, polymerization, and other 

According to some studies, the compounds form as reaction by-products between anthocyanins and flavan-3-ols, such as catechins and proanthocyanidins (condensed tannins). These reactions may also involve other molecules such as acetaldehyde, pyruvic acid, acetoacetic acid, vinylphenol, vinylguaiacol, vinylcatechol, and dimerization of anthocyanins (Asenstorfer et ah, 2001 Atanasova et al., 2002 Bakker and Timberlake, 1997 Brouillard and Dangles, 1994 Fulcrand et ah, 1996, 1998 He et al., 2006 Liao et ah, 1992 Remy et ah, 2000 Salas et ah, 2004 Schwarz et al., 2003 Timberlake and Bridle, 1976). 

The most rapid changes in wine color composition appear to occur during the first year, when the wine is normally in bulk storage (Somers, 1971). This phase is considered to be distinct from reactions occurring latter when the wine is in bottle and well protected from further contact with air (Ribereau-Gayon et ah, 1983). 

FIGURE 5.11 Chromatogram of a DCM extract of (A) young ruby port wine (3-years-old) and (B) 40-years-old tawny port wine. 

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Tsao R, Yang R, Young JC and Zhu H. 2003. Polyphenolic profiles in eight apple cultivars using high-performance liquid chromatography (HPLC). J Agric Food Chem 51 6347-6353. 

Cantos, E., Espin, J., and Tomas-Barberan, F., Varietal differences among the polyphenol profiles of seven table grape cultivars studied by LC-DAD-MS-MS. J. Agric. Food Chem. 50, 5691, 2002. 

For phenolics in fruit by-products such as apple seed, peel, cortex, and pomace, an HPLC method was also utilized. Apple waste is considered a potential source of specialty chemicals (58,62), and its quantitative polyphenol profile may be useful in apple cultivars for classification and identification. Chlorogenic acid and coumaroylquinic acids and phloridzin are known to be major phenolics in apple juice (53). However, in contrast to apple polyphenolics, HPLC with a 70% aqueous acetone extract of apple seeds showed that phloridzin alone accounts for ca. 75% of the total apple seed polyphenolics (62). Besides phloridzin, 13 other phenolics were identified by gradient HPLC/PDA on LiChrospher 100 RP-18 from apple seed (62). The HPLC technique was also able to provide polyphenol profiles in the peel and cortex of the apple to be used to characterize apple cultivars by multivariate statistical techniques (63). Phenolic compounds in the epidermis zone, parenchyma zone, core zone, and seeds of French cider apple varieties are also determined by HPLC (56). Three successive solvent extractions (hexane, methanol, aqueous acetone), binary HPLC gradient using (a) aqueous acetic acid, 2.5%, v/v, and (b) acetonitrile fol-... 

KB McRae, PD Lidster, AC DeMarco, AJ Dick. Composition of the polyphenol profiles of apple fruit cultivars by correspondence analysis. J SciFood Agric 50 329-342, 1990. 

Kahle K, Kraus M, Richling E. 2005. Polyphenol profiles of apple juices. Mol Nutr Food Res 49 797-806. 

Ceymann, M., Arrigoni, E., Scharer, H., Bozzi Nising, A., and Hurrell, R.R 2012. Identification of apples rich in health-promoting flavan-3-ols and phenolic acids by measuring the polyphenol profile. J. Food Compos. Anal. 26 128-135. 

Valavanidis A, Vlachogianni T, Psomas A, Zovoili A, Siatis V. Polyphenolic profile and antioxidant activity of five apple cultivars grown under organic and conventional agricultural practices. Int J Food Sci Technol. 2009 44(6) 1167-1175. 

Sanoner P, Guyot S, Mamet N, Molle D, Drilleau JP (1999) Polyphenol profiles of French cider apple varieties (Malus domestica sp). J Agric Food Chem 47 4847-4853... 

Alonso-Salces RM, Korta E, Barranco A, Berrueta LA, Gallo B, Vicente F (2001) Determination of polyphenolic profiles of Basque cider apple varieties using accelerated solvent extraction. J Agric Food Chem 49(8) 3761-3767... 

To validate a nutritional biomarker, all criteria mentioned in the previous section have to been fulfilled. In summary, a good biomarker should be analyzable with robust methodology, bioavailable, specific, and sensitive (Spencer et al, 2008). First, extensive knowledge about wine composition was essential for selecting the possible target compounds that are present only in wines. After exhaustive studies on minor molecules in wine composition, mostly based on the polyphenol profile, resveratrol appeared as an optimal candidate (Lamuela-Raventos et al, 1995 Burns et al, 2002). Once it was preselected as a possible biomarker of wine consumption, the criteria had to be fulfilled. 

Cameri, C., Milella, R. A., Incampo, F., Cmpi, P., Antonacci, D., et al. 2013. Antithrombotic activity of 12 table grape varieties. Relationship with polyphenolic profile. Food Chemistry, 140M1 57,. 

Representative species of the Marsileaceae 200) appear to accumulate flavonol 3-mono- and diglycosides, C-glycosylflavones and C-gly-cosylxanthones. This polyphenolic profile demonstrates an affinity of the Marsileaceae to the primitive families of the leptosporangiatae, especially to the Hymenophyllaceae 116, 505) some species of which are known to produce flavonol 3-glycosides, C-glycosylflavones and C-glycosylxanthones. 

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