Pattern Recognition of Nebbiolo Wine as a Function of the Fungicide Treatment of the Grape

ABSTRACT

Principal component analysis and classification techniques were used to investigate the effect on the properties of wine of different fungicide treatments performed on the grapes. 55 variables were determined, 17 on the grape just-collected and the others on the wines. 27 samples of grape and wine were considered, produced in 1992, 1993" acceptdate="and 1994. The wines were classified as a function of the production year but no important correlation was found between fungicide treatment and the wine features. The classification was performed by a SIMCA method.

Clustering analysis, on the other hand, allowed a separation of the wine samples in three clusters, relative to three main kinds of grape treatments, i.e. based on i) copper sulfate, ii) copper hydroxide and iii) Mancozeb (the only one that does not contain Cu). The treatments based on copper oxychloride and the blank, that are the less active or characterized treatments, gave mixed results within the three clusters.     

Microwave-Assisted Efficient Extraction and Stability of Juglone in Different Solvents from Juglans regia: Quantification of Six Phenolic Constituents by Validated RP-HPLC and Evaluation of Antimicrobial Activity

Abstract

In the present study, microwave-assisted extraction was compared with conventional approaches for the efficient extraction of juglone and other phenolics from Juglans regia bark. The effect of different solvents was also studied and ethyl acetate was found to be a better solvent in terms of juglone yield and stability. Further, a simple and fast RP-HPLC method was developed and validated for the determination of juglone and other bioactive phenolics like gallic acid, caffeic acid, quercetin, myricetin, and quercitrin in these extracts. In addition, the extracts were tested for antimicrobial activity against 16 microorganisms where all the extracts showed broad spectrum activity.     

Complimentary Role of Micellar Electrokinetic Capillary Chromatography and High Performance Liquid Chromatography in the Separation of Plant Phenolics

Abstract

A comparison was made between the efficiency of micellar electrokinetic capillary chromatography (MECC) and reversed phase high performance liquid chromatography (RP-HPLC) to separate a mixture of plant phenolics. Of a range of buffers 6 mM borate/10 mM phosphate/100 mM SDS at pH 8.5 was the most effective in separating a complex mixture of phenolics using MECC. Using this buffer the elution order and resolution was different from that obtained by HPLC using a reversed phase C18 column. These results illustrate how MECC and RP-HPLC are complimentary when examining complex mixtures such as those obtained from plant extracts. MECC using these conditions was applied to the examination of phenolics from leaf tissue of Eucalyptus margmata (jarrah).     

HPLC-DAD Quantification of Phenolic Compounds Contributing to the Antioxidant Activity of Maclura pomifera,Ficus carica and Ficus elastica Extracts

Abstract

The concentration and antioxidant activity of the known phenolics macluraxanthone, rutin, chlorogenic acid, and psoralen present in M. pomifera, F. carica, and F. elastica extracts were determined to evaluate the plant extracts potency as new antioxidant suppliers.

The quantification of the compounds was obtained by HPLC-DAD. The antioxidant activity of plant extracts and compounds was evaluated using DPPH and ABTS methods. The results seem to indicate that these extracts can be promising as new antioxidant suppliers, particularly F. carica and F. elastica leaves because only about 30% and about 50%, respectively, of the total activity was due to the phenolics determined.     

Gas Chromatographic Analysis of Phenolic Compounds from Lignin

Abstract

This paper describes the separation and identification of phenolics derived from lignin, a major component of wood, by gas chromatography (G.C.) using a Tenax GC column.     

Analysis of Pyrimethanil,Metalaxyl, Dichlofluanid,and Penconazol in Must and Wine from Red Grapes by Solid-Phase Extraction and Gas Chromatography

Abstract

This article describes a method for the simultaneous analysis of four fungicides—pyrimethanil, penconazol, metalaxyl, and dichlofluanid—in must and wine by solid-phase extraction. Two cartridges (octadecylsilane and polystyrene-divinylbenzene) were evaluated with different elution solvents. The most efficient solid phase was octadecylsilane together with ethyl acetate as elution solvent. Determination was performed by gas chromatography with a nitrogen–phosphorus detector, using metribuzin as internal quantification standard. To reduce quantitative errors from matrix effects, matrix-matched calibration was used. The linear regression coefficients were at least 0.9990. The quality parameters of the proposed method presented good recoveries from spiked must and wine, ranging from 92.3 to 105.5%, and good precision, indicated by relative standard deviations (RSDs) of less than 10%. The limits of quantification varied from 0.27 µg L^?1 for penconazol in wine to 9.34 µg L^?1 for metalaxyl in wine. An additional confirmation method, gas chromatography with mass spectrometry detection, was used.     

Simultaneous Determination of Phenolic Compounds in Red Wines by HPLC‐UV

Abstract

Ten samples of commercially Italian red wines were analyzed in order to determine the phenolic content. Variations in wine types are largely due to differences in concentration and composition of these compounds. Polyphenolic compounds are a large and complex group of substances which constitute one of the most important quality parameters of wine. These constituents of red wine contribute to organoleptic characteristics and to antioxidant and anti‐inflammatory properties. Moderate wine consumption is associated with several beneficial physiological effects, which include anticancer activities, inhibition of platelet aggregation, and inhibition of LDL oxidation which constitutes the initial stage of the pathogenesis of arteriosclerosis.

For the analysis, reversed‐phase high performance liquid chromatography (HPLC) method coupled with UV‐Vis detection was used. The method uses a gradient elution to identify nine biologically active phenolic constituents: catechin; epicatechin; trans‐ and cis‐resveratrol; gallic, chlorogenic and caffeic acid; rutin and quercetin in red wine samples. The samples are injected directly without any pretreatment. The method is simple, fast, not expensive and shows good linearity for all constituents, and the detection limits ranged from 0.3–1.6 µg/ml for trans‐resveratrol and gallic acid, respectively. Moreover, the samples were analyzed in different times for estimation of stability of these compounds.     

Impact of the Acetaldehyde-Mediated Condensation on the Phenolic Composition and Antioxidant Activity of Vitis vinifera L. Cv. Merlot Wine

Acetaldehyde is a critical reactant on modifying the phenolic profile during red wine aging, suggesting that the acetaldehyde-mediated condensation can be responsible for the variation of antioxidant activity during the aging of this beverage. The present study employs exogenous acetaldehyde at six levels of treatment (7.86 ± 0.10–259.02 ± 4.95 mg/L) before the bottle aging of Merlot wines to encourage phenolic modification. Acetaldehyde and antioxidant activity of wine were evaluated at 0, 15, 30, 45, 60 and 75 days of storage, while monomeric and polymeric phenolics were analyzed at 0, 30 and 75 days of storage. The loss of acetaldehyde was fitted to a first-order reaction model, the rate constant (k) demonstrated that different chemical reaction happened in wines containing a different initial acetaldehyde. The disappearance of monomeric phenolics and the formation of polymeric phenolics induced by acetaldehyde could be divided into two phases, the antioxidant activity of wine did not alter significantly in the first phase, although most monomeric phenolics vanished, but the second phase would dramatically reduce the antioxidant activity of wine. Furthermore, a higher level of acetaldehyde could shorten the reaction time of the first phase. These results indicate that careful vinification handling aiming at controlling the acetaldehyde allows one to maintain prolonged biological activity during wine aging.     

Characterization of Phenolics in Lavandula angustifolia

ABSTRACT

The lavender flowers and their essential oil are widely used in therapy in Romania and the European Community. Since the European Pharmacopoeia only allows the use of Lavandula sp flowers for medicinal purposes, the objective of this study was to investigate the chemical composition of Lavandula angustifolia extracts obtained by ultrasound-assisted extraction, rapid pressurized extraction at 6.7?bar, and subcritical fluid extraction. The solvents used for the first two methods were mixtures of water and alcohol, glycerin, and propylene glycol. These extracts were analyzed by high-performance thin-layer chromatography, infrared spectroscopy with attenuated total reflectance, and Raman spectroscopy. The total phenolics were evaluated using a modified Folin–Ciocalteu method. The primary phenolics were chlorogenic acid, gallic acid, umbelliferone, luteolin 7-O-glucoside, vitexin, and isoquercitroside. The extracts were variable in composition, with the highest yield by subcritical fluid extraction, followed by extraction at 6.7?bar. The infrared and Raman spectroscopy results confirmed the chromatography measurements.     

Anthocyanin Monitoring in Four Red Grape Skin Extract Varieties Using RP‐HPLC‐ED

Abstract

Anthocyanin compounds, cyanin, peonidin, myrtillin, malvin, kuromanin, oenin, petunidin and pelargonidin, present in four varieties of red grape skin extracts were quantified by reversed‐phase high‐performance liquid chromatography with electrochemical detection (RP‐HPLC‐ED). Several extraction procedures were evaluated for anthocyanin extraction from red grape skins of varieties of the Dão wine demarcated region in Portugal. The developed method was successfully applied to the analysis of the anthocyanins in skins extracts of red grapes during the 2005 harvest campaign, and monitoring these compounds can give great insight toward choosing the best time for the grape harvest for achieving a better wine quality.     

Influence of Phytochemical Reductive Capacity on Ultraviolet–visible Spectroscopic Behavior of Silver Nanoparticles

ABSTRACT

A widely used method for obtaining silver nanoparticles uses plant extracts for reduction because of the presence of phytochemicals such as terpenoids, tannins, and flavonoids. Extracts of Flores sambuci, Hypericum perforatum, Lavandula angustifolia, Origanum vulgare, Rosmarinus officinalis, and Salvia officinalis were used for generating silver nanoparticles. The ultraviolet–visible spectra of silver nanoparticle solutions were correlated with variations of phytochemical characteristics to evaluate the plant extracts. These parameters were the antioxidant activity, total flavonoids, total tannins, total terpenoids, and total phenolics. Correlations between measurements of extracts’ phytoreductive characteristics were explained using Pearson coefficients. The results showed medium linear positive correlations for total tannins with the spectra of silver nanoparticle solutions. The antioxidant activity and total terpenoids presented medium linear negative correlations. Pearson coefficients between total phenolics and relative areas from ultraviolet–visible spectra from 350 to 600?nm were close to zero indicating no linear correlation.     

Determination of P-Cresol (and Other Phenolics) Using a Conducting Polymer Based Electro-Immunological Sensing System

Abstract

Antibodies to a p-cresol bovine serum albumin conjugate have been produced and incorporated into a conducting polymer to form an electro-immunological sensing system. Using flow injection analysis and pulsed electrochemical detection sensitive, reproducible and rapid responses to p-cresol and other phenolics can be obtained. The sensor is reusable.     

An insight into chemical composition and bioactivity of 'Prokupac' red wine

Abstract

Autochthonous variety 'Prokupac' (Vitis vinifera L.) red wines with the addition of selected aromatic herbs (Artemisia absinthium, Cinnamomum zeylanicum, Glycyrrhiza glabra and Pimpinella anisum L.) were evaluated for chemical composition and biological activity. Furthermore, their polyphenolic profiles were determined by HPLC-DAD. While total phenolic (TPC) and flavonoid (TFC) contents, along with antioxidant activity, were significantly higher in all examined wine samples, the content of total anthocyanins was decreased, compared to a pure 'Prokupac' wine, used as the control one. On the other hand, 'Prokupac' wines with the addition of cinnamon (S. zeylanicum) and wormwood (A. absinthium) displayed highest antioxidant (EC₅₀, 0.021?±?0.001?mg/mL) and antibacterial (Enterococcus faecalis, MIC/MBC 15.63/62.50?μL/mL) activities, respectively. The study showed that 'Prokupac' wine with the addition of cinnamon was significantly enriched both with TPC and TFC, compared to control wine (p?<?0.05), which may contribute to its market potential.     

The Impact of Grape Varieties to Wine Isotopic Characterization

This paper highlights the results of a study regarding the impact of geo-climatic conditions, the influence of grape varieties, and harvest year on the isotopic characterization of a wine from a specific vineyard area, using stable isotope ratio analysis by continuous flow mass spectrometry CF-IRMS. This analytical technique has made a significant contribution on wine characterization, by proving the botanical and geographical origin of the wine raw material.

A great variability was observed to sap ¹⁸O and ²H isotopic ratios for different types of vine (Vitis vinifera plant) from the studied area, Dealu Mare-Valea Calugareasca, reflecting the significant influence of variety on isotopic features. On the other hand, the comparison of stable isotopic fingerprints for rainfall water and sap revealed a close approximation value for ¹⁸O isotopic ratio, and an insignificant variation coefficient of ¹³C isotopic ratio in wine varieties (about 2.85%).

The results of isotopic characterization for grape vine sap and original wines for different varieties existing in Dealu Mare-Valea Calugareasca vineyard indicates the relevance of meteorological and viticulture parameters like precipitation, date of vintage, and grape cultivar for wine authentication process.     

Determination of Flavonoids and Resveratrol in Wine by Turbulent-Flow Chromatography-LC-MS

Turbulent-flow chromatography (TFC) on-line coupled to liquid chromatography mass spectrometry (LC-MS) is used to determine flavonoids and resveratrol in different types of wines. A fully automated system was developed in which 10 mL of sample (diluted wine) was passed over a TFC column, after which the retained analytes were separated by reversed-phase LC and detected by negative ion mode atmospheric-pressure chemical ionization (APCI) MS. The method proved to be fast, non-laborious, robust and sensitive. The feasibility of the method was tested on several red, white and rose wines. Quantitation of resveratrol was possible using the standard addition procedure. Red wine showed the highest amount of resveratrol (4 mg L⁻¹), while rose and white wine contained concentrations which were about ten fold lower.

     

Horseradish Peroxidase Enzyme Electrodes for Nadh and Nadph

Abstract

The aerobic oxidation of reduced pyridine phosphonucleotides catalyzed by horseradish peroxidase (E.C.1.11.1.7) (HRP) in combination with Mn²⁺-ions, phenolics and redox dyes was used to perform NADH and NADPH determinations with an amperometric HRP enzyme electrode. Optimal operational conditions have been elaborated for such a sensor and a linear relationship between derivative current (dI/dt) and NADH-concentration was obtained between 2.10^?5 and at least 2.10^?4 mol/l. The coefficient of variation was equal to or smaller than 4 %. The time for one measurement was less than 10 minutes including equilibration of the electrode.     

Single and Combined Effects of Continuous and Discontinuous O3 and SO2 Immission on Norway Spruce Needles: II. Metabolic Changes

Abstract

The analysis of the cytological effects of SO₂, O₃ or SO₂/O₃ exposure on the structure of spruce needles (Picea abies Karst.) revealed an extremely high amount of phenolic compounds in the vacuoles of the mesophyll cells of primary needles (see part 1 of this study). This observation prompted us to identify and quantify different spruce needle phenolics, their changing amount during SO₂, O₃, or SO₂/O₃ exposure as well as their effect on the adenylate energy charge (AEC) as an integrate stress index of the plant cell.

Discontinuous fumigation with O₃ combined with low constant-concentration exposure to SO₂, overlapped by occasional peak concentration of SO₂, seems to affect the phenolic metabolism and the adenylate energy charge the most. The high phytotoxicity of this fumigation pattern is indicated by a drastically reduced adenylate energy charge and extremely high levels of distinct intermediates of the phenolic pathway.     

Evaluation of the antioxidant and anti-inflammatory activities of solvent extracts of Tricholepis chaetolepis (Boiss) Rech. f. whole plant

Abstract

The whole plant, Tricholepis chaetolepis, powder was investigated using proximate and fluorescence analysis along with determining the extractive values. Total phenolics, flavonoids and total protein contents of n-hexane, chloroform and methanolic extracts of the whole plant were also determined. The anti-diabetic activity of all the three extracts of the plant was determined by in vitro alpha-amylase inhibition assay. The anti-oxidant potential was evaluated using Phosophomolybdenum and DPPH methods. The anti-inflammatory potential of all extracts were determined by carrageenan-induced rat paw oedema model. The evaluation of the plant extracts exhibited the anti-diabetic, anti-oxidant, and anti-inflammatory activities in dose dependent fashion. The research concludes that Tricholepis chaetolepis extracts contain phenol, flavonoids, and tannins that show observable anti-oxidant and anti-diabetic potential. It is also concluded that the methanol extract of the plant showed the maximum effect against inflammation induced by carrageenan in rat paw oedema as compared with n-hexane and chloroform extracts.     

Influence of Fermentation Method on Phenolics,Antioxidant Capacity,and Volatiles in Blackberry Wines

The influence of the type of fermentation method on phenolics, antioxidant capacity, and volatiles in blackberry wine was studied. Dry blackberry wines made by traditional fermentation (TF) and carbonic maceration fermentation (CMF) were analyzed for total polyphenols, flavanols, flavonoids, anthocyanins, proanthocyanidin, and antioxidant capacity. High-performance liquid chromatography was used for analysis of nonflavonoid phenolics (gallic, benzoic, salicylic, syringic, caffeic, coumaric, and ferulic) and flavonoids (catechin, quercetin, and rutin). Volatiles were detected by gas chromatography-mass spectrometry. The results showed that CMF fermentation afforded higher antioxidant activity and phenolic content, especially individual polyphenolics. The total level of phenolics in the CMF wine was substantially higher than in traditional wines: 2953 mg of gallic acid equivalents (GAE)/L for CMF wine vs. 1647 mg of GAE/L for traditional wine. A total of 53 kinds of volatile compounds were detected. Of these, 35 were detected in traditionally brewed wine and 46 in CMF fermented wine. Thus, CMF wine had a more complement volatile profile. The dominance of fruity and floral odor components derived from ethyl esters of fatty acids resulted in the indistinguishable aroma of TF and CMF wines. But, CMF wine had a more complicated aroma. The present results could complement existing theory on the processing of blackberry wines.     

Geographic characterization of Greek wine by inductively coupled plasma–mass spectrometry macroelemental analysis

Abstract

Studying wine mineral profile has been proven as a valuable tool in geographical origin discrimination and authenticity for both producers and consumers. Adulteration of wines, in terms of geographical origin or variety, is considered a major topic of extensive research. Traceability and authenticity of wines have been previously studied on the basis of typical mineral element patterns by means of chemometric methods. In this context, analytical methods were developed for the determination of mineral elements in wines by inductively coupled plasma–mass spectrometry. This study aimed at classifying selected varietal Greek wines from various regions by employing instrumental analysis. Preliminary data of wine mineral content enabled for the classification of samples according to geographical origin and variety. However, further work is required in order to draw more valid conclusions and to obtain a detailed map of the mineral element content of Greek wines according to their geographical origin and/or variety.