Specific phenolic compounds and sensory properties of a new dealcoholized red wine with pomegranate (Punica granatum L.) extract

Food Science and Technology International

Volumn 20, Issue 6, 2014, Pages 421-429

  Tárrega, Maria Amparo ^a   Varela, Paula ^a   Fromentin, Emilie ^b   Feuillère, Nicolas ^b   Issaly, Nicolas ^b   Roller, Marc ^c   Sanz Buenhombre, Marisa ^d   Villanueva, Sonia ^d   Moro, Carlos ^d   Guadarrama, Alberto ^d   Fiszman, Susana ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b Naturex Inc   (United States)

^c Givaudan SA   (Switzerland)

^d Bodega Matarromera   (Spain)

Author keywords

Dealcoholized wine; ellagic acid; pomegranate; punicalagins A and B; sensory properties

Indexed keywords

ELLAGIC ACID; FRUITS; WINE; YEAST;

BIOACTIVE COMPOUNDS; CONSUMER ACCEPTANCE; DEALCOHOLIZED RED WINES; FUNCTIONAL BEVERAGES; PHENOLIC COMPOUNDS; POMEGRANATE; POMEGRANATE (PUNICA GRANATUM L.); SENSORY PROPERTIES;

PLANTS (BOTANY);

ALCOHOL; ANTIOXIDANT; ELLAGIC ACID; PHENOL DERIVATIVE; PLANT EXTRACT; POLYPHENOL; PUNICALAGIN; TANNIN;

ANALYSIS; CHEMISTRY; CONSUMER ATTITUDE; EVALUATION STUDY; FRUIT; FUNCTIONAL FOOD; HUMAN; LYTHRACEAE; TASTE; VITIS; WINE;

ANTIOXIDANTS; CONSUMER BEHAVIOR; ELLAGIC ACID; ETHANOL; FRUIT; FUNCTIONAL FOOD; HUMANS; HYDROLYZABLE TANNINS; PHENOLS; PLANT EXTRACTS; POLYPHENOLS; PUNICACEAE; TASTE; VITIS; WINE;

EID: 84906691439     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013213489128     Document Type: Article

References (31)

1. Aviram M, Dornfeld L. Pomegranate juice consumption inhibits serum angiotensin converting enzyme activity and reduces systolic blood pressure. Atherosclerosis. 2001 ; 158: 195-198
2. Aviram M, Dornfeld L, Rosenblat M, Volkova N, Kaplan M, Coleman R, et al. Pomegranate juice consumption reduces oxidative stress, atherogenic modifications to LDL, and platelet aggregation: studies in humans and in atherosclerotic apolipoprotein E-deficient mice. American Journal of Clinical Nutrition. 2000 ; 71: 1062-1076
3. Aviram M, Rosenblat M, Gaitini D, Nitecki S, Hoffman A, Dornfeld L, et al. Pomegranate juice consumption for 3 years by patients with carotid artery stenosis reduces common carotid intima-media thickness, blood pressure and LDL oxidation. Clinical Nutrition. 2004 ; 23: 423-433
4. Aviram M, Volkova N, Coleman R, Dreher M, Reddy MK, Ferreira D, et al. Pomegranate phenolics from the peels, arils, and flowers are antiatherogenic: studies in vivo in atherosclerotic apolipoprotein e-deficient (E 0) mice and in vitro in cultured macrophages and lipoproteins. Journal of Agricultural and Food Chemistry. 2008 ; 56: 1148-1157
5. Bachmanov AA, Kiefer SW, Molina JC, Tordoff MG, Dully VB, Bartoshuk L, et al. Chemosensory factors influencing alcohol perception, preferences and consumption. Alcoholism: Clinical and Experimental Research. 2003 ; 27: 220-231
6. Bertelli AA and Das DK (2009). Grapes, wines, resveratrol, and heart health. J Cardiovasc Pharmacol 54(6): 468-476.
7. Cerda B, Ceron JJ, Tomas-Barberan FA, Espin JC. Repeated oral administration of high doses of the pomegranate ellagitannin punicalagin to rats for 37 days is not toxic. Journal of Agricultural and Food Chemistry. 2003 ; 51: 3493-3501
8. Cerda B, Espin JC, Parra S, Martinez P, Tomas-Barberan FA. The potent in vitro antioxidant ellagitannins from pomegranate juice are metabolised into bioavailable but poor antioxidant hydroxy-6H-dibenzopyran-6-one derivatives by the colonic microflora of healthy humans. European Journal of Nutrition. 2004 ; 43: 205-220
9. Cuccioloni M, Mozzicafreddo M, Sparapani L, Spina M, Eleuteri AM, Fioretti E, et al. Pomegranate fruit components modulate human thrombin. Fitoterapia. 2009 ; 80: 301-305
10. Espin JC, Garcia-Conesa MT, Tomas-Barberan FA. Nutraceuticals: Facts and fiction. Phytochemistry. 2007 ; 68: 2986-3008
11. Fuhrman B, Volkova N, Aviram M. Pomegranate juice polyphenols increase recombinant paraoxonase-1 binding to high-density lipoprotein: studies in vitro and in diabetic patients. Nutrition. 2010 ; 26: 359-366
12. Gil MI, Tomas-Barberan FA, Hess-Pierce B, Holcroft DM, Kader AA. Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. Journal of Agricultural and Food Chemistry. 2000 ; 48: 4581-4589
13. Giménez-Bastida JA, González-Sarrías A, Larrosa M, Tomás-Barberán F, Espín JC, García-Conesa MT. Ellagitannin metabolites, urolithin A glucuronide and its aglycone urolithin A, ameliorate TNF-I-induced inflammation and associated molecular markers in human aortic endothelial cells. Molecular Nutrition and Food Research. 2012 ; 56: 784-796
14. Ignarro LJ, Byrns RE, Sumi D, de Nigris F, Napoli C. Pomegranate juice protects nitric oxide against oxidative destruction and enhances the biological actions of nitric oxide. Nitric Oxide. 2006 ; 15: 93-102
15. Ishikawa T, Noble AC. Temporal perception of astringency and sweetness in red wine. Food Quality and Preference. 1995 ; 6: 27-33
16. Johanningsmeier SD, Harris GK. Pomegranate as a Functional Food and Nutraceutical Source. Annual Review in Food Science and Technology. 2011 ; 2: 181-201
17. Larrosa M, Garcia-Conesa MT, Espin JC, Tomas-Barberan FA. Ellagitannins, ellagic acid and vascular health. Molecular Aspects of Medicine. 2010 ; 31: 513-539
18. Lei F, Zhang XN, Wang W, Xing DM, Xie WD, Su H, et al. Evidence of anti-obesity effects of the pomegranate leaf extract in high-fat diet induced obese mice. International Journal Obesity (London). 2007 ; 31: 1023-1029
19. Li Y, Guo C, Yang J, Wei J, Xu J, Cheng S. Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract. Food Chemistry. 2006 ; 96: 254-260
20. Mattes RD, DiMeglio D. Ethanol perception and ingestion. Physiology and Behaviour. 2001 ; 72: 217-229
21. Meillon S, Dugas V, Urbano C, Schlich P. Preference and Acceptability of Partially Dealcoholized White and Red Wines by Consumers and Professionals. American Journal of Enology and Viticulture. 2010 ; 61: 42-52
22. Mohan M, Waghulde H, Kasture S. Effect of pomegranate Juice on Angiotensin II-Induced Hypertension in Diabetic Wistar Rats. Phytotherapy Research. 2010 ; 24: S196 - S203
23. Moro LC, Gonzalez FA, Cortijo V, Pinto JA and Guadarrama A. (2012). Method for obtaining dealcoholized wine, dealcoholized wine obtained and beverages including same. International Patent WO2012007601.
24. Pickering GJ. Low- and reduced-alcohol wines: a review. Journal of Wine Research. 2000 ; 11: 129-144
25. Reineccius GA. (2000). Recent developments in academic flavor research. ACS Symposium Series 756: 13-21.
26. Rock W, Rosenblat M, Miller-Lotan R, Levy AP, Elias M, Aviram M. Consumption of wonderful variety pomegranate juice and extract by diabetic patients increases paraoxonase 1 association with high-density lipoprotein and stimulates its catalytic activities. Journal of Agricultural and Food Chemistry. 2008 ; 56: 8704-8713
27. Rozenberg O, Howell A, Aviram M. Pomegranate juice sugar fraction reduces macrophage oxidative state, whereas white grape juice sugar fraction increases it. Atherosclerosis. 2006 ; 188: 68-76
28. Saura-Calixto F, Zurita J, Díaz-Rubio ME. Vinos sin alcohol: capacidad antioxidante y contribución a la ingesta de antioxidantes de la dieta. Alimentaria. 2011 ; 428: 93-97
29. Seeram NP, Zhang Y, McKeever R, Henning SM, Lee RP, Suchard MA, et al. Pomegranate juice and extract provide similar levels of plasma and urany ellagitannin metabolites in human subjects. Journal of Medicinal Food. 2008 ; 11: 390-394
30. Singleton VL, Orthofer R, Lamuela-Raventos RM. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology. 1999 ; 299: 152-178
31. Waterhouse AL. (2002). Wine phenolics. Annals of the New York Academy of Sciences 957: 21-36.