Phenolic compounds wines

Carbonneau, M.A., Leger, C.L., Monnier, L., Bonnet, C., Michel, F., Fouret, G., Dedieu, F., and Descomps, B., Supplementation with wine phenolic compounds increases the antioxidant capacity of plasma and vitamin E of low-density lipoprotein without changing the lipoprotein Cu(2+)-oxidizability possible explanation by phenolic location, Eur. J. Clin. Nutr., 51, 682, 1997. 

Marinez-Ortega, M.V. Garcia-Parilla, M.C. Troncoso, A.M. 2004. Comparison of different sample preparation treatments for the analysis of wine phenolic compounds in human plasma by reversed phase high-performance liquid ehromatog-raphy. Anal. Chim. Acta. 502 49-55. 

Whilst sulfate appears to be fundamental to haze formation, other wine components such as phenolic compounds remain as candidate haze modulators. One possibility is that white wine phenolic compounds affect the particle size of denatured aggregated proteins, possibly through crosslinking. Several researchers (Oh et al. 1980 Siebert et al. 1996b) have suggested a hydrophobic mechanism for the interaction between phenolic compounds and proteins, in which the protein has a fixed number of phenolic binding sites. More of these sites are exposed when the protein is denatured. 

Polyvinylpyrrolidone (PVP) is added to the reaction medium in order eliminate interference due to wine phenolic compounds. 

Tree sulphur dioxide is stabilised in acid medium and reacted in the presence of formaldehyde with Fuschine which is de-coloured by phosphoric acid. The reaction results in a pink colour which is measured by colorimetry. A blank reaction is carried out to compensate for parasite reactions with wine phenolic compounds. 

Auger C, Caporiccio B, Landrault N, et al. Red wine phenolic compounds reduce plasma lipids and apolipoprotein B and prevent early aortic atherosclerosis in hypercholesterolemic golden Syrian hamsters (Mesocricetus auratus). JNutr2QQ2 132 1207-1213. 

Red wines are macerated wines. Maceration is responsible for all of the specific characteristics of sight, smell and taste that differentiate red wines from white wines. Phenolic compounds (antho-cyanins and tannins) are primarily extracted, participating in the color and overall structure of wine. Yet aromas and aroma precmsors, nitrogen compounds, polysaccharides (in particular, pectins) and minerals are also liberated in the must or wine dm-ing maceration. 

Table 13.9. Influence of pre-fermentation maceration in practical conditions on wine phenolic compounds (Dubourdieu et al., 1986)...

Silva, L, Campos, F.M., Hogg, T, and Couto, J.A. (2011) Wine phenolic compounds influence the production of volatile phenols by wine-related lactic acid bacteria. 7 App/ Microbiol 111, 360-370. 

Kampa et al. made the interesting observation that protocatechuic acid, which is found in grapes and red wine from Vitis vimfera (Vitaceae), showed a time- and dose-dependent inhibitory effect on cell growth of T47D human breast cancer cells at low concentrations (108). The phenolic compound is a potent inhibitor of topoisomerase I (109). The plant likely contains some germanacrolides because these sesquiterpenes are known... 

Phytochemicals present in fruits and vegetables are very diverse, such as ascorbic acid, carotenoids, and phenolic compounds (Liu 2004 Percival and others 2006 Syngletary and others 2005 Yahia and others 2001a, 2001b). Plant polyphenols are ubiquitous in the diet, with rich sources being tea, wine, fruits, and vegetables they demonstrate considerable antioxidative activity in vitro, which can have important implications for health (Duthie and others 2000). 

Ibern-Gomez M, Andres-Lacueva C, Lamuela-Raventos RM and Waterhouse AL. 2002. Rapid HPLC analysis of phenolic compounds in red wines. Am J Enol Vitic 53(3) 218—221. 

Red wine contains quercetin, rutin, catechin, and epicatechin, among other flavonoids (Frankel and others 1993). Quercetin and other phenolic compounds isolated from wines were found to be more effective than a-tocopherol in inhibiting copper-catalyzed LDL oxidation. It has been determined that quercetin has also several anti-inflammatory effects it inhibits inflammatory cytokine production (Boots and others 2008), inducible NO synthase expression and activation of inflammatory transcription factors (Hamalainen and others 2007), and activity of cyclooxygenase and lipooxygenase (Issa 2006), among others. 

DF content in the beverages listed in Table 8.4 ranges from 0.2 to 1.7 g/liter. These DFs contain an appreciable amount of associated phenolic compounds (from 0.05 to 0.89 g/liter). The main polyphenols associated with DF in wine are flavan-3-ols and benzoic acids (Saura-Calixto and Diaz-Rubio 2007), whereas in beer there would be flavonoids, followed by hydroxycinnamic acids linked to arabinoxylans (Dfaz-Rubio 2008). 

Revilla E and Ryan JM. 2000. Analysis of several phenolic compounds with potential antioxidant properties in grape extracts and wines by high-performance liquid chromatography—photodiode array detection without sample preparation. J Chromatogr 881(1-2) 461 169. 

Lopez-Velez M, Martmez-Martmez F and Del Valle-Ribes C. 2003. The study of phenolic compounds as natural antioxidants in wine. Crit Rev Food Sci Nutr 43(3) 233—244. 

The TLC analysis of flavonoids was performed not only in the extract of medicinal plants and model mixtures but also in various other matrices. Thus, phenolic compounds in red wines have also been determined by TLC. Wine samples were acidified to pH 2.0 with 0.1 M HC1 and 25 ml of acidified wine was extracted with 2 X 25 ml of diethyl ether. The organic phase was evaporated to dryness and redissolved in 5.0 ml of methanol. Separation of phenolic compounds was performed on silica layers using 11 different mobile phases. In order to find the best separation system, information theory and cluster analysis was applied. The RF values determined in 11 mobile phases are compiled in Table 2.45. 

It was suggested that the method can be used for the measurement of phenolic compounds not only in wines but also in other alcoholic beverages such as beers and liqueurs [193],... 

PHENOLIC COMPOUND CONCENTRATIONS AND PHENOL DETECTED IN SEVERAL COMMERCIAL RED WINES... 

Polyphenols and flavonoids present in red wine and grape juice, fruits and vegetables, have potent antioxidant activity, which may slow down oxidative modification of LDL, and their subsequent toxicity (Wedworth and Lynch, 1995). Phenolic compounds exert cytoprotection on vascular cultured cells by inhibiting the calcium rise and subsequent oxidized LDL-mediated cell death (Vieira et al, 1998). These compounds may play a role in the relatively low level of coronary heart disease in Prance ( Fnench Paradox ) and other Mediterranean countries (Renaud and Ruf, 1994). 

Phenolic compounds in Sicilian wines were directly detected by La Torre et al. [373] using an HPLC with a DAD coupled on-line with a MS system equipped with ESI source operating in the negative-ion mode and a quadruple mass analyzer. The structure was elucidated by recording MS spectra at different voltages, in addition to the molecular mass information. The method allowed both the identification and determination of 24 phenolic compounds in 22 different commercial Sicilian red wines by direct injection without any prior purification of the sample. Figure 19.10 reproduced an HPLC trace obtained in this work. 

Among the numerous applications of SPE are separations of phenolic acids and flavonoids from wines and fruit juices. Sep-Pak Cig cartridges have been used for the fractionation of flavonol glycosides and phenolic compounds from cranberry juice into neutral and acidic parts before HPLC analysis. Antimutagenic flavonoids were identified in aqueous extracts of dry spinach after removal of lipophilic compounds by SPE. ... 

Fabios, M. et ak. Phenolic compounds and browning in sherry wines subjected to oxidative and biological aging, J. Agric. Food Chem., 48, 2155, 2000. 

Pectinases and (3-glucanases are the only enzymes allowed in wine-making by European legislation. They are used as clarification and filtration agents and also to release aroma compounds that are mostly present in grape as nonvolatile glycosidic precursors. Pectolytic enzymes are also reported to increase extraction of phenolic compounds and wine color... 

Reactions of anthocyanins and flavanols take place much faster in the presence of acetaldehyde that is present in wine as a result of yeast metabolism and can also be produced through ethanol oxidation, especially in the presence of phenolic compounds, or introduced by addition of spirit in Port wine technology. The third mechanism proposed involves nucleophilic addition of the flavanol onto protonated acetaldehyde, followed by protonation and dehydration of the resulting adduct and nucleophilic addition of a second flavonoid onto the carbocation thus formed. The resulting products are anthocyanin flavanol adducts in which the flavonoid units are linked in C6 or C8 position through a methyl-methine bond, often incorrectly called ethyl-link in the literature. 

Oxidation is another important factor for the wine-aging process. Major oxidation reactions taking place in wine following oxygen exposure actually involve other wine constituents that are primarily ethanol and, in the presence of metal ions, tartaric acid rather than flavonoids, although phenolic compounds have been shown to participate in oxidation of ethanol to acetaldehyde. ... 

Timberlake, C.F. and Bridle, P., Interactions between anthocyanins, phenolic compounds, and acetaldehyde and their significance in red wines. Am. J. Enol. Vitic. 27, 97, 1976. 

Cheynier, V. et al., Reactivity of phenolic compounds in wine diversity of mechanisms and resulting products. In In Vino Analytica Scientia, Bordeaux, 1997, p. 143. 

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