Browsing by Subject "Anthocyanins"

Now showing 1 - 6 of 6
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    Digestive glands extraction and precise pigment analysis support the exclusion of the carnivorous plant Dionaea muscipula Ellis from the Caryophyllales order
    (2018-09) Henarejos Escudero, Paula; Guadarrama-Flores, Berenice; Gandía Herrero, Fernando; García Carmona, Francisco; Bioquímica y Biología Molecular A
    In the order Caryophyllales, plants synthesize betalains instead of anthocyanins, with only two exceptions, the Caryophyllaceae and Molluginaceae. Dionaea muscipula Ellis was included in the Caryophyllales order but recent research based on genetic studies proposed the consideration of the Droseraceae family into the Nepenthales order. In this work we face the dilemma of the phylogenetic classification of Dionaea from a phytochemical point of view. Dionaea’s pigments were analyzed by using techniques of structural analysis. Extracts from the leaves, mature stem and flowers of different specimens of Dionaea were analyzed, to find possible differences in the types of pigments or in their proportion in different parts of the plant. These extracts were analyzed by spectrophotometry, HPLC co-elution and ESI-MS/MS. In addition, digestive glands were extracted from the snap trap with minor sample manipulation and by reducing the non-pigmented plant tissue. Considering only the digestive glands instead of whole snap traps, the analyses allowed to quantitate and elucidate the structure of the compounds responsible for the red coloration: delphinidin-3-O-glucoside (myrtillin), cyanidin-3-O-glucoside (kuromanin) and a third compound, the aglycone cyanidin, detected in the species for the first time. The unambiguous results of the present work support the exclusion of Dionaea from the Caryophyllales.
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    Dissipation of Three Fungicides and Their Effects on Anthocyanins and Color of Monastrell Red Wines
    (MDPI, 2019-03-22) Briz-Cid, Noelia; Rial-Otero, Raquel; Cámara, Miguel A.; Oliva, José; Simal-Gandara, Jesus; Química Agrícola, Geología y Edafología
    The effect of fungicides on fermentation is of paramount importance to control the quality and safety of wines. In this work, the quality (enological parameters, color, phenolic content, antioxidant activity, and fungicide residues) of wines from Monastrell grapes fortified with iprovalicarb, mepanipyrim, and tetraconazole fungicides was evaluated. Along the winemaking process, initial residues of mepanipyrim and tetraconazole were removed in more than 90% while the dissipation of iprovalicarb was around 73%. Significant statistical differences were found in the presence of iprovalicarb and mepanipyrim residues, especially at the highest concentration assayed. For both fungicides, increases in the volatile acidity (between 4 and 8.6 times), the lactic acid content (between 8.6 and 20.5 times), the percentage of polymeric anthocyanins (between 1.3 and 1.7 times), and also a slight increase of the total phenolic index and the total anthocyanin content determined by spectrophotometry were observed. On the contrary, the total monomeric anthocyanins content decreased about 16.3% and 28.6% in the presence of iprovalicarb and mepanipyrim, respectively. These results could be related to a higher development of acetic acid or lactic bacteria in the presence of these fungicides. The color of the final wines was also different in comparison with the control, with a higher yellow component, color intensity, tonality, and hue angle because of pH changes in the medium. Tetraconazole fermentations had a more similar trend to the control wine, probably due to the lower concentration of this fungicide in the grape must at the initial time. No effects on the antioxidant activity was observed for any of the target fungicides. A multivariate statistical analysis was done to view the interrelationships between different variables (color and anthocyanins profile). The obtained model allowed the wines to be separated according to the fungicide treatment applied.
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    In vitro study of the differential anti-inflammatory activity of dietary phytochemicals upon human macrophage-like cells as a previous step for dietary intervention
    (MDPI, 2024-10-05) Ruiz Alcaraz, Antonio José; Baquero, Lorena; Martínez Pérez-Munar, Paula; Oliva-Bolarín, Alba; Sánchez-Martínez, María A.; Ramos-Molina, Bruno; Núñez-Sánchez, María A.; Moreno, Diego A.; Bioquímica y Biología Molecular B e Inmunología; Facultad de Biología
    Chronic inflammatory diseases pose a substantial health challenge globally, significantly contributing to morbidity and mortality. Addressing this issue requires the use of effective anti-inflammatory strategies with fewer side effects than those provoked by currently used drugs. In this study, a range of phytochemicals (phenolic di-caffeoylquinic acid (Di-CQA), flavonoid cyanidin-3,5-diglucoside (Cy3,5DiG), aromatic isothiocyanate sinalbin (SNB) and aliphatic isothiocyanate sulforaphane (SFN)) sourced from vegetables and fruits underwent assessment for their potential anti-inflammatory activity. An in vitro model of human macrophage-like cells treated with a low dose of LPS to obtain a low degree of inflammation that emulates a chronic inflammation scenario revealed promising results. Cell viability and production of the key pro-inflammatory cytokines were assessed in the presence of various phytochemicals. The compounds Di-CQA and Cy-3,5-DiG, within low physiologically relevant doses, demonstrated notable anti-inflammatory effects by significantly reducing the production of key pro-inflammatory cytokines TNF-α and IL-6 without affecting cell viability. These findings underscore the potential of plant-derived bioactive compounds as valuable contributors to the prevention or treatment of chronic inflammatory diseases. These results suggest that these compounds, whether used individually or as part of natural mixtures, hold promise for their inclusion in nutritional interventions designed to mitigate inflammation in associated pathologies.
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    Phenolic profiling and in vitro bioactivities of three medicinal Bryophyllum plants
    (Elsevier, 2021-01-14) Ayuso, Manuel; Lozano-Milo, Eva; Pereira, Carla; Dias, María Inés; Calhelha, Ricardo C.; Sokovic, Marina; Ferreira, Isabel C.F.R.; Barros, Lillian; Gallego, Pedro P.; Ivanov, Marija; García Pérez, Pascual; Tecnología de Alimentos, Nutrición y Bromatología
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    Revisiting the use of pectinases in enology: a role beyond facilitating phenolic grape extraction
    (Elsevier, 2021-10-01) Osete Alcaraz, Andrea; Gómez Plaza, Encarna; Pérez Porras, Paula; Bautista Ortín, Ana Belén; Tecnología de Alimentos, Nutrición y Bromatología; Facultad de Veterinaria
    With the objective of improving both the extraction of phenolic compounds from grapes and their maintenance in the final wine, we compared the effect of favoring phenolic extraction with a pectolytic-based maceration enzyme with that of favoring both phenolic extraction and the partial elimination of the suspended material using a pectolytic-based clarification enzyme. The phenolic composition of the final wines and those adsorbed to the precipitated lees were analyzed. Both enzymes increased wine color intensity and phenolic content, but the best results were observed when the clarification enzyme was used. This enzyme generated the largest losses of phenolics bound to precipitated lees. However, this resulted in a positive effect, the precipitation of lees rich in phenolic compounds probably created a pronounced gradient of phenolic compounds from grapes to must/wine and better chromatic characteristics in the final wine, compared with the wine made using a traditional maceration enzyme.
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    Unravelling the scientific research on grape and wine phenolic compounds: a bibliometric study
    (Springer, 2019-04-15) Aleixandre Tudo, José Luis; Castelló-Cogollos, Lourdes; Aleixandre, José Luis; Aleixandre Benavent, Rafael; Información y Documentación
    The antioxidant nature and the significant role played by phenolic compounds in wine organoleptic properties place these molecules in the core of a significant amount of viti‑ culture and oenology research. Despite the large amount of grape and wine phenolic research, the understanding of the phenolic chemistry and its role played on wine qual‑ ity still remains inconclusive. Bibliometric studies are a valuable tool to provide a critical evaluation of the research status of a specified topic. The evaluation of quantitative meth‑ ods is used to process measurable outcomes of research activity from articles published in scientific journals and included in databases. The main aim of this study was thus to pro‑ vide a bibliometric approach on phenolic compounds with an exclusive focus on grape and wine phenolics from a strictly winegrowing and winemaking perspective. To evaluate the scientific structure in phenolic compounds a bibliometric search using the Web of Science Core Collection platform from Clarivate Analytics was evaluated. The critical evaluation of the results showed a significant effort made towards the understanding of the organo‑ leptic role played by phenolic compounds. Despite a considerable amount of research cur‑ rently available, it is foreseen that the research efforts will move towards a more complete interpretation of the astringency and bitterness phenomena. Furthermore, it can also be speculated that future research topics will point towards the comprehension of wine flavour compounds in which phenolic substances are also expected to play a crucial role.