CIEL*a*b* parameters of white dehydrated grapes as quality markers according to chemical composition,volatile profile and mechanical properties

In the oenological sector, the withering process is of particular importance in the production of dry and sweet dessert wines due to the total or partial use of overripe and/or dehydrated grapes.     

A generalization of Talbot's theorem about King Arthur and his Knights of the Round Table

Let G be a graph consisting of powers of disjoint cycles and let A be an intersecting family of independent r-sets of vertices. Provided that G satisfies a further condition related to the clique numbers of the powers of the cycles, then |A| will be as large as possible if it consists of all independent r-sets containing one vertex from a specified cycle. Here r can take any value, 1?r?α(G), where α(G) is the independence number of G. This generalizes a theorem of Talbot dealing with the case when G consists of a cycle of order n raised to the power k. Talbot showed that .     

二安替比林苯乙烯甲烷光度法测定加碘盐中的碘(Ⅴ)

在磷酸介质中 ,Mn( )和吐温 - 40存在下 ,二安替比林苯乙烯甲烷 (DAPVM)与 I( )生成红色产物 ,λmax=5 40 nm,ε=2 .11× 10 5L·mol-1·cm-1,碘含量在 0— 16 8μg·L-1范围内符合比耳定律。体系灵敏度高 ,稳定性好。用于加碘盐中碘的测定 ,结果令人满意。     

Phenolic content and in vitro antifungal activity of unripe grape extracts from agro-industrial wastes

The antifungal activity of unripe grape extracts from agro-industrial wastes has been evaluated against several strains of Candida spp. and dermatophytes. All the extracts tested showed antifungal activity. The geometric mean MIC ranged from 53.58 to 214.31 μg/mL for Candida spp. and from 43.54 to 133.02 μg/mL for dermatophytes. The chemical analyses have been carried out using Liquid Chromatograph equipped with a DAD and MS detectors. Flavan-3-ols were the main metabolites within all samples ranged from 3.3 to 6.8 mg/g fresh weight. For Candida spp. highest negative significant correlation has been found between MICs and polymeric flavan-3-ols (r = ?0.842; p < 0.001) and for dermatophytes between MICs and caffeoyl derivatives (r = ?0.962; p < 0.01). The results indicate that total extracts obtained from unripe grapes, a large source of waste material derived from the wine industry, could be used as a cheap source of value-added products.     

SPME analysis of volatile compounds from unfermented olives subjected to thermal treatment

The effect of different types of thermal treatment, designed to increase the products shelf-life, on the volatile composition of Campo Real unfermented table olives, has been studied by headspace solid-phase microextraction (HS-SPME) and GC–MS analysis. Different SPME fibres were evaluated to determine their selectivity for a mixture of the main components of the different spices used in Campo Real olive dressing. Of the different fibres investigated, the polydimethylsiloxane/divinylbenzene (PDMS/DVB) fibre was selected for analysis of the olive brines, which contained nine main aroma components. The types of thermal treatment were sterilisation (121 °C, 15 min) and four pasteurisation conditions (60 °C or 80 °C each for 5 or 9 min). Pasteurisation did not lead to significant changes in the amounts of these nine volatile compounds; the 2-butanol signal was reduced by treatment at 80 °C. On the other hand, sterilisation of the brine resulted in an decrease in the signals from these compounds and the appearance of a new, high signal for benzaldehyde; the origin of this has not yet been determined. Results suggest that the selected pasteurisation conditions do not significantly modify the typical, and valued, aroma characteristics of Campo Real.     

Development of a method for analyzing volatiles from foodstuff matrices,including microextraction by demixture. Application to the analysis of grapes

This paper presents a general method for analyzing volatiles from foodstuff samples, and its application to the analysis of grapes. The method includes steam stream distillation, microextraction and chromatographic analysis, and all aspects of the analysis, including sample treatment, are discussed. Data on recovery and reproducibility are given. The method allows to prepare samples for quantitative chromatographic analysis in only one hour and to quantitate the volatiles present in the original samples at concentrations between 0.2 and 2000 mg 1^–1 with FID detection.     

吸光光度法测定碘酸钾的研究

研究了碘酸钾、碘化钾与孔雀石绿在盐酸介质中形成离子缔合物的最佳条件 ,并由此建立了一种测定碘酸钾的新方法。在试验条件下 ,碘酸钾浓度在 0～ 10 μg·ml- 1范围内服从比耳定律 ,线性相关系数为 0 .9991。方法具有简便、灵敏、准确的特点 ,可用于食盐中微量碘的测定。     

Solid-phase extraction versus matrix solid-phase dispersion: Application to white grapes

The use of matrix solid-phase dispersion (MSPD) was tested to, separately, extract phenolic compounds and organic acids from white grapes. This method was compared with a more conventional analytical method previously developed that combines solid liquid extraction (SL) to simultaneously extract phenolic compounds and organic acids followed by a solid-phase extraction (SPE) to separate the two types of compounds. Although the results were qualitatively similar for both techniques, the levels of extracted compounds were in general quite lower on using MSPD, especially for organic acids. Therefore, SL-SPE method was preferred to analyse white “Vinho Verde” grapes. Twenty samples of 10 different varieties (Alvarinho, Avesso, Asal-Branco, Batoca, Douradinha, Esganoso de Castelo Paiva, Loureiro, Pedernã, Rabigato and Trajadura) from four different locations in Minho (Portugal) were analysed in order to study the effects of variety and origin on the profile of the above mentioned compounds. Principal component analysis (PCA) was applied separately to establish the main sources of variability present in the data sets for phenolic compounds, organic acids and for the global data. PCA of phenolic compounds accounted for the highest variability (77.9%) with two PCs, enabling characterization of the varieties of samples according to their higher content in flavonol derivatives or epicatechin. Additionally, a strong effect of sample origin was observed. Stepwise linear discriminant analysis (SLDA) was used for differentiation of grapes according to the origin and variety, resulting in a correct classification of 100 and 70%, respectively.     

Experimental design for extraction and quantification of phenolic compounds and organic acids in white "Vinho Verde" grapes

An experimental design was applied for the optimization of extraction and clean-up processes of phenolic compounds and organic acids from white “Vinho Verde” grapes. The developed analytical method consisted in two steps: first a solid-liquid extraction of both phenolic compounds and organic acids and then a clean-up step using solid-phase extraction (SPE). Afterwards, phenolic compounds and organic acids were determined by high-performance liquid chromatography (HPLC) coupled to a diode array detector (DAD) and HPLC-UV, respectively. Plackett-Burman design was carried out to select the significant experimental parameters affecting both the extraction and the clean-up steps. The identified and quantified phenolic compounds were: quercetin-3-O-glucoside, quercetin-3-O-rutinoside, kaempferol-3-O-rutinoside, isorhamnetin-3-O-glucoside, quercetin, kaempferol and epicatechin. The determined organic acids were oxalic, citric, tartaric, malic, shikimic and fumaric acids. The obtained results showed that the most important variables were the temperature (40 °C) and the solvent (acid water at pH 2 with 5% methanol) for the extraction step and the type of sorbent (C18 non end-capped) for the clean-up step.     

Front face fluorescence spectroscopy and visible spectroscopy coupled with chemometrics have the potential to characterise ripening of Cabernet Franc grapes

The potential of front-face spectroscopy for grape ripening dates discrimination was investigated on Cabernet Franc grapes from three parcels located on the Loire Valley and for six ripening dates. The 18 batches were analysed by front-face fluorescence spectroscopy and visible spectroscopy. The excitation spectra (250-310 nm, emission wavelength = 350 nm) were characterised by a shoulder at 280 nm. Grapes spectra were classified by factorial discriminant analysis (FDA). Ripening dates were well predicted by fluorescence spectra: grapes before veraison were separated from grapes after veraison and almost every ripening date was identified. The common spectroscopic space obtained by CCSWA showed that wavelengths corresponding to anthocyanin absorption in the visible were correlated to fluorescence wavelengths around the starting and ending points of the shoulder (263 and at 292 nm). Then, regression models were investigated to predict total soluble solids (TSS), total acidity, malvidin-3G, total anthocyanins and total phenolics content from visible and fluorescence spectra. To predict technological indicators (TSS and total acidity), the PLS model with visible spectra (RMSECV = 0.82°Brix or 0.96 g L⁻¹ H₂SO₄) was better than those with fluorescence one (RMSECV = 1.39°Brix or 2.06 g L⁻¹ H₂SO₄). For malvidin-3G and total anthocyanins, all and were superior to 0.90 and RMSECV were low. Visible and fluorescence spectroscopies succeeded in predicting anthocyanin content. Concerning total phenolic, the best prediction was provided by fluorescence spectroscopy.