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11. Characterization of the phenolic ripening development of ‘BRS Vitoria’ seedless table grapes using HPLC–DAD–ESI-MS/MS

Author

Colombo, Ronan Carlos, Roberto, Sergio Ruffo, da Cruz, Maria Aparecida, de Carvalho, Deived Uilian, Yamamoto, Lilian Yukari, Nixdorf, Suzana Lucy, Pérez-Navarro, José, Gómez-Alonso, Sergio, Shahab, Muhammad, Ahmed, Saeed, Gonçalves, Leandro Simões Azeredo, de Souza, Reginaldo Teodoro, and Hermosín-Gutiérrez, Isidro

Published
2021
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12. Enhancing Vascular Health and Lowering Blood Pressure in Spontaneously Hypertensive Rats through Syrah Grape (Vitis vinifera) Pomace: The Role of Phenolic Compounds.

Author

da Costa, Kelly C. M., Oliveira, Lorrayne de S., Silva, Júlia C., Santana, Taynara S., de Freitas, Raiany A., Bressan, Alecsander F. M., Gómez-Alonso, Sérgio, Pérez-Navarro, José, Pertuzatti, Paula B., and Giachini, Fernanda R.

Abstract

Background: The beneficial properties of wine by-products include actions that help prevent and treat cardiovascular conditions such as hypertension, primarily due to their antioxidant effects. Novel pharmacotherapies are being developed to treat arterial hypertension, including investigations into natural products exhibiting biological activity, necessitating rigorous evaluation of their efficacy and safety. This study aimed to identify and quantify phenolic compounds in Syrah (Vitis vinifera) grapes grown in the Brazilian Cerrado and their presence in winemaking by-products. It also examined the effects of grape pomace on blood pressure. Methods: Fresh grapes, pomace, and lees, were subjected to spectrophotometric determination of total phenolic compounds, followed by identification and quantification using HPLC-DAD-ESI-MSn. Normotensive male rats (Wistar) and spontaneously hypertensive rats (SHR) received grape pomace-enriched (150 or 300 mg/kg/day, 14 days) or standard chow. Indirect arterial pressure was assessed, while vascular reactivity was evaluated in mesenteric resistance arteries. Results: Pomace samples exhibited higher total phenolic compound concentrations than grapes or lees. Seven derivatives of hydroxycinnamic acids and twenty-one flavonols were identified. Quercetin-3-glucoside and ethyl caffeate were the most abundant phenolic compounds. Grape pomace-enriched chow demonstrated a dose-dependent hypotensive effect in rats. Conclusion: the abundance of flavonols and hydroxycinnamic acids, combined with their hypotensive effects, underscores the therapeutic potential of fine wine-making by-products produced in the Brazilian Cerrado. [ABSTRACT FROM AUTHOR]

Published
2024
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13. Analysis of the phenolic composition and yield of ‘BRS Vitoria’ seedless table grape under different bunch densities using HPLC–DAD–ESI-MS/MS

Author

Colombo, Ronan Carlos, Roberto, Sergio Ruffo, Nixdorf, Suzana Lucy, Pérez-Navarro, José, Gómez-Alonso, Sergio, Mena-Morales, Adela, García-Romero, Esteban, Azeredo Gonçalves, Leandro Simões, da Cruz, Maria Aparecida, de Carvalho, Deived Uilian, Madeira, Tiago Bervelieri, Watanabe, Lycio Shinji, de Souza, Reginaldo Teodoro, and Hermosín-Gutiérrez, Isidro

Published
2020
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35. Elaboración y caracterización de fermentado alcohólico de jabuticaba (Plinia jaboticaba) producido artesanalmente

Author

Neves, Nathália de Andrade, Stringheta, Paulo César, García-Romero, Esteban, and Gómez-Alonso, Sérgio

Subjects
Ellagic acid, Jabuticaba sabará, “Jabuticaba wine”, Myrciaria cauliflora, “Vinho” de jabuticaba, Ácido elágico, "Vino" de jabuticaba
Abstract

Jabuticaba (Plinia jaboticaba (DC) Berg.) is considered one of the most important Brazilian sources of anthocyanins. Very appreciated, its consumption occurs in the fresh forms and as a processed product, such as jellies, liquors and alcoholic fermented beverages. Although popular, the alcoholic fermented is produced as artisanal way, with poor quality control and no standardization. The objective of this work was to characterize chemically the fermented beverage from jabuticaba produced in an artisanal way, being evaluated the pH, content of phenolic compounds, total, monomeric and polymerized anthocyanins, sugars, ethanol, total tannins, antioxidant capacity, color intensity, hue and color composition, ellagic acid content, organic acids, 2,3, -butanediol, glycerin, amino acids, biogenic amines and ammonia ion. From the results, it was possible to characterize the beverages, with emphasis on the concentration of ellagic acid, which was above that normally found in traditional wines. The concentration of lactic acid and biogenic amines indirectly attest to the sanitary quality of the product, an important parameter when it comes to artisanal beverages. With this work is expected to contribute to the possibility of building a quality standard for this type of product. Jabuticaba (Plinia jaboticaba (DC) Berg.) es considerada una de las principales fuentes brasileñas de antocianinas. Muy apreciada, su consumo se da in natura y a partir de la elaboración de productos procesados, como gelatinas, dulces, licores y fermentados alcohólicos. Aunque popular, la bebida alcohólica fermentada de jabuticaba se produce de forma artesanal, con poco control de calidad y falta de estandarización. El objetivo de este trabajo fue caracterizar químicamente la bebida alcohólica fermentada de jabuticaba producida de forma artesanal, evaluándose el pH, contenido de compuestos fenólicos, antocianinas totales, monoméricas y polimerizadas, azúcares, etanol, taninos totales, capacidad antioxidante, intensidad de color, tonalidad y composición de color, contenido de ácido elágico, ácidos orgánicos, 2,3, -butanodiol, glicerina, aminoácidos, aminas biogénicas y ion amoniaco. A partir de los resultados, fue posible caracterizar las bebidas, con énfasis en la concentración de ácido elágico, que fue superior a la que se encuentra normalmente en los vinos tradicionales. La concentración de ácido láctico y aminas biogénicas atestigua indirectamente la calidad sanitaria de la bebida, un parámetro importante cuando se trata de bebidas artesanales. Se espera que este trabajo contribuya a la posibilidad de construir un estándar de calidad para este tipo de bebida. A jabuticaba (Plinia jaboticaba (DC) Berg.) é considerada uma das principais fontes brasileiras de antocianinas. Muita apreciada, seu consumo ocorre nas formas in natura e a partir da elaboração de produtos processados, tais como geleias, doces, licores e fermentados alcoólicos. Embora popular, o fermentado alcoólico de jabuticaba é produzido de maneira artesanal, com pouco controle de qualidade e falta de padronização. O presente trabalho teve por objetivo caracterizar quimicamente o fermentado de jabuticaba produzido de maneira artesanal, sendo avaliado o pH, teor de compostos fenólicos, antocianinas totais, monoméricas e polimerizadas, açúcares, etanol, taninos totais, capacidade antioxidante, intensidade de cor, tonalidade e composição da cor, teor de ácido elágico, ácidos orgânicos, 2,3,-butanodiol, glicerina, aminoácidos, aminas biogênicas e íon amônia. A partir dos resultados, foi possível fazer a caracterização das bebidas, com destaque para a concentração de ácido elágico, que foi acima do normalmente encontrado em vinhos tradicionais. A concentração de ácido lático e aminas biogênicas atestam indiretamente a qualidade sanitária da bebida, parâmetro importante em se tratando de bebidas artesanais. Espera-se com esse trabalho contribuir com a possibilidade da construção de um padrão de qualidade para esse tipo de bebida.

Published
2021

41. Phenolics profiling by HPLC-DAD-ESI-MS n aided by principal component analysis to classify Rabbiteye and Highbush blueberries.

Author

Becker Pertuzatti P, Teixeira Barcia M, Gómez-Alonso S, Teixeira Godoy H, and Hermosin-Gutierrez I

Subjects
Fruit chemistry, Blueberry Plants chemistry, Chromatography, High Pressure Liquid methods, Food Analysis methods, Phenols analysis, Principal Component Analysis, Spectrometry, Mass, Electrospray Ionization methods
Abstract

Although blueberries are widely studied, little information exists on their composition and content of flavonol glycosides. Most studies identify only a few flavonols in blueberries due to separation and identification issues. In the present study, we identified 44 flavonols and chlorogenic acid in 30 samples of Highbush and Rabbiteye blueberry, using HPLC-DAD-ESI-MS n . Highbush group fruits presented mainly quercetin-3-galactoside in their composition, while Rabbiteye group fruits exhibited higher levels of quercetin-3-rhamnoside and quercetin-3-glucuronide. Among the identified flavonols, 8 acylates (acetyl and hydroxymethylglutaroyl) were found, of which quercetin-3-O-[4″-(3-hydroxy-3-methylglutaroyl)]-α-rhamnoside was found for the first time in blueberries. This compound is exclusive to the cultivars Florida and Powderblue, where it is present in high quantities. Glucuronides of syringetin and laricitrin, and rhamnosyl-galactosides of myricetin, quercetin and isorhamnetin were also found for the first time in blueberries. The Principal Component Analysis showed that blueberry groups can be distinguished based on their phenolic compound profile., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

Published
2021
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