Study of the retention capacity of anthocyanins by wine polymeric material

Food Chemistry

Volumn 134, Issue 2, 2012, Pages 957-963

  Gonalves, Fernando J ^a,b   Rocha, Sílvia M ^a   Coimbra, Manuel A ^a  

^a UNIVERSITY OF AVEIRO   (Portugal)

^b POLYTECHNIC INSTITUTE OF VISEU   (Portugal)

Author keywords

Anthocyanin 3 (6 acetyl)glucosides; Anthocyanin 3 glucosides; Malvidin 3 glucoside; Polysaccharides; Red wine; Retention capacity

Indexed keywords

ACETYL DERIVATIVES; ANTIOXIDANT ACTIVITIES; CARDIO-VASCULAR DISEASE; DIETARY INTAKES; DIGESTIVE TRACT; FOOD MATRIXES; HYDROPHOBIC INTERACTIONS; INFORMATION CONCERNING; MALVIDIN 3-GLUCOSIDE; PHENOLIC COMPOUNDS; RED WINE; RETENTION CAPACITY; RETENTION COEFFICIENTS;

BIOCHEMISTRY; CARBOHYDRATES; DIALYSIS MEMBRANES; DIGESTIVE SYSTEM; DISEASES; PHENOLS; POLYMERS; POLYSACCHARIDES; WINE;

ANTHOCYANINS;

ACETIC ACID DERIVATIVE; ANTHOCYANIN; MALVIDIN CHLORIDE GLUCOSIDE; POLYMER; POLYSACCHARIDE;

ARTICLE; DIALYSIS MEMBRANE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROPHOBIC INTERACTION CHROMATOGRAPHY; RED WINE;

ANTHOCYANINS; DIALYSIS; DIFFUSION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; PHENOLS; POLYMERS; WINE;

EID: 84860297325     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.214     Document Type: Article

References (45)

1. M.J. Aguirre, Y.Y. Chen, M. Isaacs, B. Matsuhiro, L. Mendoza, and S. Torres Electrochemical behaviour and antioxidant capacity of anthocyanins from Chilean red wine, grape and raspberry Food Chemistry 121 1 2010 44 48
2. J. Bakker, and C.F. Timberlake The distribution of anthocyanins in grape skin extracts of port wine cultivars as determined by high performance liquid chromatography Journal of the Science of Food and Agriculture 36 12 1985 1315 1324
3. A. Baldi, A. Romani, N. Mulinacci, F.F. Vincieri, and B. Casetta HPLC/MS application to anthocyanins of Vitis vinifera L Journal of Agricultural and Food Chemistry 43 8 1995 2104 2109
4. M.P. Belleville, P. Williams, and J.M. Brillouet A linear arabinan from a red wine Phytochemistry 33 1 1993 227 229
5. N. Blumenkrantz, and G. Asboe-Hansen New method for quantitative determination of uronic acids Analytical Biochemistry 54 2 1973 484 489
6. J.M. Brillouet, C. Bosso, and M. Moutounet Isolation, purification, and characterization of an arabinogalactan from a red wine American Journal of Enology and Viticulture 41 1 1990 29 36
7. M.A. Coimbra, A.S. Barros, E. Coelho, F. Goncalves, S.M. Rocha, and I. Delgadillo Quantification of polymeric mannose in wine extracts by FT-IR spectroscopy and OSC-PLS1 regression Carbohydrate Polymers 61 4 2005 434 440
8. M.A. Coimbra, I. Delgadillo, K.W. Waldron, and R.R. Selvendran Isolation and analysis of cell wall polymers from olive pulp Modern Methods of Plant Analysis 17 1996 19 44
9. M.A. Coimbra, F. Goncalves, A.S. Barros, and I. Delgadillo Fourier transform infrared spectroscopy and chemometric analysis of white wine polysaccharide extracts Journal of Agricultural and Food Chemistry 50 12 2002 3405 3411
10. C. Dallas, and O. Laureano Effects of pH, sulfur-dioxide, alcohol content, temperature and storage time on color composition of a young portuguese red table wine Journal of the Science of Food and Agriculture 65 4 1994 477 485
11. T. Doco, and J.M. Brillouet Isolation and characterization of a rhamnogalacturonan-II from red wine Carbohydrate Research 243 2 1993 333 343
12. T. Doco, P. Williams, and V. Cheynier Effect of flash release and pectinolytic enzyme treatments on wine polysaccharide composition Journal of Agricultural and Food Chemistry 55 16 2007 6643 6649
13. E.N. Frankel, A.L. Waterhouse, and P.L. Teissedre Principal phenolic phytochemicals in selected California wines and their antioxidant activity in inhibiting oxidation of human low-density lipoproteins Journal of Agricultural and Food Chemistry 43 4 1995 890 894
14. M. Garcia-Alonso, G. Rimbach, J.C. Rivas-Gonzalo, and S. De Pascual-Teresa Antioxidant and cellular activities of anthocyanins and their corresponding vitisins A - Studies in platelets, monocytes, and human endothelial cells Journal of Agricultural and Food Chemistry 52 11 2004 3378 3384
15. M. Garcia-Alonso, G. Rimbach, M. Sasai, M. Nakahara, S. Matsugo, and Y. Uchida Electron spin resonance spectroscopy studies on the free radical scavenging activity of wine anthocyanins and pyranoanthocyanins Molecular Nutrition & Food Research 49 12 2005 1112 1119
16. I. Ginjom, B. D'Arcy, N. Caffin, and M. Gidley Phenolic compound profiles in selected Queensland red wines at all stages of the wine-making process Food Chemistry 125 3 2011 823 834
17. F.J. Goncalves, and A.M. Jordao Changes in antioxidant activity and proanthocyanidin fraction of red wine aged in contact with portuguese (Quercus pyrenaica Willd.) and american (Quercus alba L.) oak wood chips Italian Journal of Food Science 21 1 2009 51 64
18. R.B. Ferreira, M.A. Piarra-Pereira, S. Monteiro, V.B. Loureiro, and A.R. Teixeira The wine proteins Trends in Food Science & Technology 12 2002 230 239
19. D.X. Hou Potential mechanisms of cancer chemoprevention by anthocyanins Current Molecular Medicine 3 2 2003 149 159
20. V. Ivanova, A. Dornyei, L. Mark, B. Vojnoski, T. Stafilov, and M. Stefova Polyphenolic content of Vranec wines produced by different vinification conditions Food Chemistry 124 1 2011 316 325
21. M. Kapsokefalou, and D.D. Miller Iron loading and large doses of intravenous ascorbic acid promote lipid peroxidation in whole serum in guinea pigs British Journal of Nutrition 85 6 2001 681 687
22. V. Katalinic, M. Milos, D. Modun, I. Music, and M. Boban Antioxidant effectiveness of selected wines in comparison with (+)-catechin Food Chemistry 86 4 2004 593 600
23. C. Le Bourvellec, B. Bouchet, and C.M.G.C. Renard Non-covalent interaction between procyanidins and apple cell wall material. Part III: Study on model polysaccharides Biochimica et Biophysica Acta (BBA) - General Subjects 1725 1 2005 10 18
24. C. Lorenzo, F. Pardo, A. Zalacain, G.L. Alonso, and M.R. Salinas Effect of red grapes co-winemaking in polyphenols and color of wines Journal of Agricultural and Food Chemistry 53 19 2005 7609 7616
25. G. Mazza, L. Fukumoto, P. Delaquis, B. Girard, and B. Ewert Anthocyanins, phenolics, and color of Cabernet Franc, Merlot, and Pinot Noir wines from British Columbia Journal of Agricultural and Food Chemistry 47 1999 4009 4017
26. M. Monagas, C. Gómez-Cordovés, and B. Bartolomé Evolution of polyphenols in red wines from Vitis vinifera L. during aging in the bottle - I. Anthocyanins and pyranoanthocyanins European Food Research and Technology 220 5-6 2005 607 614
27. M. Monagas, V. Núñez, B. Bartolomé, and C. Gómez-Cordoves Anthocyanin-derived pigments in Graciano, Tempranillo, and Cabernet Sauvignon wines produced in Spain American Journal of Enology and Viticulture 54 2003 163 169
28. C. Nunes, J.A. Saraiva, and M.A. Coimbra Effect of candying on cell wall polysaccharides of plums (Prunus domestica L.) and influence of cell wall enzymes Food Chemistry 111 3 2008 538 548
29. P. Pellerin, T. Doco, S. Vidal, P. Williams, J.M. Brillouet, and M.A. O'Neill Structural characterization of red wine rhamnogalacturonan II Carbohydrate Research 290 2 1996 183 197
30. P. Pellerin, S. Vidal, P. Williams, and J.M. Brillouet Characterization of 5 type-II arabinogalactan-protein fractions from red wine of increasing uronic-acid content Carbohydrate Research 277 1 1995 135 143
31. S.M. Rocha, P. Coutinho, I. Delgadillo, and M.A. Coimbra Headspace-solid phase microextraction-gas chromatography as a tool to define an index that establishes the retention capacity of the wine polymeric fraction towards ethyl esters Journal of Chromatography A 1150 1-2 2007 155 161
32. C. Sanchez-Moreno, J.A. Larrauri, and F. Saura-Calixto Free radical scavenging capacity of selected red, rose and white wines Journal of the Science of Food and Agriculture 79 10 1999 1301 1304
33. T. Sanz, and H. Luyten Effect of thickening agent in the in vitro mouth, stomach and intestine release of tyrosol from enriched custards Food Hydrocolloids 20 5 2006 703 711
34. F. Saura-Calixto, and M.E. Diaz-Rubio Polyphenols associated with dietary fibre in wine - A wine polyphenols gap? Food Research International 40 5 2007 613 619
35. R.R. Selvendran, J.F. March, and S.G. Ring Determination of aldoses and uronic-acid content of vegetable fiber Analytical Biochemistry 96 2 1979 282 292
36. J. Shiowatana, W. Kitthikhun, U. Sottimai, J. Promchan, and K. Kunajiraporn Dynamic continuous-flow dialysis method to simulate intestinal digestion for in vitro estimation of mineral bioavailability of food Talanta 68 3 2006 549 557
37. V.L. Singleton, and A. Rossi Colorimetric of total phenolics with phosphomolybdic-phosphotungstic acid reagents American Journal of Enology and Viticulture 16 1965 144 158
38. B.S. Sun, M.C. Leandro, V. de Freitas, and M.I. Spranger Fractionation of red wine polyphenols by solid-phase extraction and liquid chromatography Journal of Chromatography A 1128 1-2 2006 27 38
39. C. Tedeschi, V. Clement, M. Rouvet, and B. Valles-Pamies Dissolution tests as a tool for predicting bioaccessibility of nutrients during digestion Food Hydrocolloids 23 4 2009 1228 1235
40. P.L. Teissedre, and T. Landrault Wine phenolics: Contribution to dietary intake and bioavailability Food Research International 33 6 2000 461 467
41. P.J. Tsai, and H.P. Huang Effect of polymerization on the antioxidant capacity of anthocyanins in Roselle Food Research International 37 4 2004 313 318
42. S. Vandenbussche, D. Díaz, M.C. Fernández-Alonso, W. Pan, S.P. Vincent, and G. Cuevas Aromatic-carbohydrate interactions: An NMR and computational study of model systems Chemistry European Journal 14 25 2008 7570 7578
43. M. Virgili, and A. Contestabile Partial neuroprotection of in vivo excitotoxic brain damage by chronic administration of the red wine antioxidant agent, trans-resveratrol in rats Neuroscience Letters 281 2-3 2000 123 126
44. J. Wang, and G. Mazza Effects of anthocyanins and other phenolic compounds on the production of tumor necrosis factor alpha in LPS/IFN-gamma-activated RAW 264.7 macrophages Journal of Agricultural and Food Chemistry 50 15 2002 4183 4189
45. E.J. Waters, P. Pellerin, and J.M. Brillouet A saccharomyces mannoprotein that protects wine from protein haze Carbohydrate Polymers 23 3 1994 185 191