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Coffee consumption has been associated with many health benefits, that the naturally occurring phytochemicals in coffee are believed to have anti-cancer properties. Unfortunately, established phytochemicals study are scarce. Hence, the present study aimed to evaluate the antioxidant and anti-angiogenic activities of Coffea liberica as influenced by different roasting degrees. Green and roasted (light, medium, dark) Coffea liberica beans were extracted using soxhlet extraction and cold infusion. Preliminary screening showed that roasting did not affect the phytochemicals qualitatively. Light roasted coffee infusion extract had the highest total phenolic content (366.72 ± 1.54 µg/mL) and percentage scavenging; light roasted coffee soxhlet extract had the highest total flavonoid content (324.67 ± 1.19 µg/mL), and green beans soxhlet extract exhibited the highest anti-angiogenic activity with an average score of 1.33. In conclusion, these findings endorse further investigations to determine the active principles and their mode of actions for potential preventative therapies against angiogenesis-related diseases. [ABSTRACT FROM AUTHOR]

Fermenting blended fruits has been used to improve fruit wine quality. Cactus pear and Lantana camara fruits have well-known nutritive and health benefits. The purpose of this study was to investigate cactus wine quality improvement by applying response surface optimization method of cactus pear and Lantana camara fruits juice fermentation process. Wine quality responses were optimized at an experimental strategy developed using central composite rotatory design by varying fermentation process variable temperature, inoculum, and Lantana camara fruit juice concentration for six days. The developed fermentation models were significant (p < 0.01) to predict alcohol, total phenol content, and sensory property of the final wine accurately. From the statistics calculations, fermentation temperature of 24.8°C, inoculum concentration 10.16% (v / v), and Lantana camara fruit juice concentration of 10.66% (v / v) were the overall optimum values to produce cactus pear fruit wine with alcohol 9.53 ± 0.84 % (v / v), total phenol content 651.6 ± 54 (mg L-1 equivalent to gallic acid), and sensory value of 8.83 ± 0.29. The Lantana camara fruit juice concentration added had shown significant (p < 0.05) enhancement on total phenol content and sensory values of the final wine. The results can be used for large-scale wine production in order to reduce its postharvest losses. [ABSTRACT FROM AUTHOR]

Summary: The effects of polysaccharides, theaflavins, thearubigins and theabrownin fractions of Zijuan tea on α‐glucosidase and blood glucose level and intolerance of hyperglycaemic mice were evaluated. The polysaccharides or theaflavins fraction exhibited greater inhibition rate of α‐glucosidase than acarbose positive control, thearubigins fraction or theabrownin fraction. The four fractions were delivered to the treatment mice through oval gavage each day for 15 days. The mice in polysaccharides and theaflavins high‐ and low‐dose and theabrownin high‐dose treatments significantly lowered their blood glucose levels while all the treatment mice gained body weight. The mice in polysaccharides, theaflavins and theabrownin high‐ and low‐dose treatments had greater glucose tolerance as well. Thus, the theaflavins and polysaccharides fractions of Zijuan tea effectively moderated the complications of hyperglycaemic mice. The lower effectiveness of thearubigins and theabrownin fractions may be caused by the highly polymerised polyphenolics which decreased their accessibility to α‐glucosidase and digestibility in mice. [ABSTRACT FROM AUTHOR]

The use of alternative oak products (AOP) for wine aging is a common practice in which micro-oxygenation (MOX) is a key factor to obtain a final wine that is more stable over time and with similar characteristics as barrel-aged wines. Therefore, the oxygen dosage added must be that which the wine is able to consume to develop correctly. Oxygen consumption by red wine determines its properties, so it is essential that micro-oxygenation be managed properly. This paper shows the results from the study of the influence on red wine of two different MOX strategies: floating oxygen dosage (with dissolved oxygen setpoint of 50 μg/L) and fixed oxygen dosage (3 mL/Lmonth). The results indicated that the wines consumed all the oxygen provided: those from fixed MOX received between 3 and 3.5 times more oxygen than the floating MOX strategy, the oxygen contribution from the air entrapped in the wood being more significant in the latter. Wines aged with wood and MOX showed the same color and phenolic evolution as those aged in barrels, demonstrating the importance of MOX management. Despite the differences in the oxygen consumed, it was not possible to differentiate wines from the different MOX strategies at the end of the aging period in contact with wood. [ABSTRACT FROM AUTHOR]

Phenolic compounds, while widely recognized for their biological potential, when added into food matrixes may interact with food constituents. One example of this is the interaction between phenolic compounds and proteins, that may result in the formation of complexes and alter the bioavailability of both phenolic compounds and the nutrient availability. Moreover, when adding compounds to improve the functionality of a food matrix, these interactions may compromise the perceived benefits of the additions. Nanoencapsulation has been considered one of the means to circumvent these interactions, as they may function as a physical barrier between the phenolic compounds and the matrix (preventing not only the loss of bioactivity, but eventual sensorial alterations of the foods), protect phenolic compounds through the gastrointestinal tract, and may enhance phenolic absorption through cellular endocytosis. However, despite these advantages the food industry is still limited in its nanotechnological solutions, as special care must be taken to use food-grade encapsulants which will not pose any deleterious effect towards human health. Therefore, this review aims to provide an encompassing view of the existing advantages and limitations of nanotechnology, associated with the inclusion of phenolic compounds in dairy beverages. [ABSTRACT FROM AUTHOR]

This study sought to assess the effect of ultrasonication (28 kHz, 60 W, 15 min), pulsed light (1.213 Jcm −2 pulse −1 , 360 μs, 3 Hz, 4 s) and their combined usage on the phenolics concentration and antioxidant activities of lactic-acid-fermented mulberry juice (LFMJ). The results showed significant improvement in the total phenolic concentration, total flavonoid concentration, total anthocyanin concentration, antiradical activity against 2,2-diphenyl-1-picrylhydrazyl scavenging activity (DPPH • -SA), 2,2′-azino-bis 3-ethylbenzothiazoline-6-sulfonic acid radical cation scavenging activity (ABTS •+ -SA) and reducing power capacity (RP-CA) in all the non-thermal treated fermented juice compared to the control sample. Among the individual non-thermal treatments, ultrasonication caused a significant (p < 0.05) upsurge in the phenolic and antioxidant properties of the LFMJ compared to the pulsed light treatment. In the case of the combined treatments, the application of pulsed light before ultrasonication (PUT) exhibited the utmost performance. This suggests that PUT technique could successfully be implemented on industrial scale for the processing of LFMJ. [ABSTRACT FROM AUTHOR]

Dietary phenolic compounds are often transformed by gut microbiota prior to absorption. This transformation may modulate their biological activities. Many fundamental questions still need to be addressed to understand how the gut microbiota-diet interactions affect human health. Herein, a UHPLC-QTOF mass spectrometry-based method for the quantification of uptake and determination of intracellular bacterial concentrations of dietary phenolics from coffee and tea was developed. Quantitative uptake data for selected single purified phenolics were determined. The specific uptake from mixtures containing up to four dietary relevant compounds was investigated to assess changes of uptake parameters in a mixture model system. Indeed, perturbation of bacteria by several compounds alters uptake parameter in particular t max . Finally, model bacteria were dosed with complex dietary mixtures such as diluted tea or coffee extracts. The uptake kinetics of the twenty most abundant phenolics was quantified and the findings are discussed. For the first time, quantitative data on in-vitro uptake of dietary phenolics from food matrices were obtained indicating a time-dependent differential uptake of nutritional compounds. [ABSTRACT FROM AUTHOR]

The purpose of the present work was to find a correlation between microencapsulation technology applied to wines and the resulting quality of the wine itself in terms of volatile composition and phenolic profile. To this aim, samples of Nero d’Avola wines produced in Sicily (Italy) were investigated in order to: i) elucidate the aromatic composition by means of HS–SPME coupled with GC–MS; ii) assess the polyphenolic content by UHPLC mass spectrometry; iii) compare the results obtained from both the screenings with those relative to the same wines that had previously been subjected to spray-drying. The results showed a marked reductionThe results here obtained evidenced a marked reduction of odour active compounds in microencapsulated wines, after resolubilization in water/ethanol; when considering the total amount of volatiles, a twofold reduction was observed. Conversely, the qualitative analysis of phenolic compounds and anthocyanin-derived pigments showed no influence of the spray-drying process on these functional constituents. [ABSTRACT FROM AUTHOR]

The aim of this research was to determine ecoclimatic conditions and also to determine the phenolic maturity of Fetească neagră and Merlot from Dealu Bujorului vineyard in the conditions of the 2016 year of culture. Under the ecoclimatic conditions of 2016, the grapes entered in the ripening process prematurely, and full maturity was achieved very early. The results showed the suitability of ecoclimatic conditions and the proper growth and development of the tested varieties for obtaining wines with superior's quality. The variation of the phenolic characteristic represents a strong marker for wines geographical traceability. [ABSTRACT FROM AUTHOR]

The purpose of this study was to determine antioxidant activity and the most abundant phenolics of nine commercial dark beers. In order to estimate the content of both free and bound forms of beer phenolics, the beer samples were subjected to alkaline hydrolysis. The hydrolyzed beer samples exhibited the significantly higher antioxidant activity measured using 2,2'-azino-bis (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays as compared with nonhydrolyzed ones which was associated with the release of free forms of beer phenolics after hydrolysis. The predominant phenolic compounds in analyzed dark beers were hydroxycinnamic acids, especially ferulic and synapic acids, as well as gallic acid belonging to hydroxybenzoic acids. A principal component analysis (PCA) was applied in order to differentiate the investigated dark beers in terms of phenolic compounds and antioxidant activity for both hydrolyzed and nonhydrolyzed beer samples. [ABSTRACT FROM AUTHOR]

Nutraceutics is a growing research field in which researchers study and attempt to improve the biological properties of metabolites in food. Wine is one of the most consumed products in the world and contains a plethora of molecules biologically relevant to human health. In this article, several polyphenols with potential antioxidant activity were measured in wines from Apulia, in Southeast Italy. Hydroxytyrosol, gallic and syringic acids, luteolin, quercetin, and trans-resveratrol were identified and quantified by HPLC. The amount of the analyzed metabolites in wines were largely dependent on their color, with red ones being the richest compared to white and rose wines. Gallic acid was the most abundant polyphenol, followed by syringic acid and luteolin. Nevertheless, significant amounts of hydroxytyrosol, quercetin, and trans-resveratrol were also found. The average concentration of polyphenols found in these wines could have potential health-promoting effects, especially if consumed in moderate quantities on a regular basis. [ABSTRACT FROM AUTHOR]

Phenolic compounds, especially flavonoids have health-promoting benefits that play some important roles in foods as visual appearance, taste, aroma and represent an abundant antioxidant component of the human and animal diet. High hydrostatic pressure processing (HHPP) conditions (300-700 MPa) at moderate initial temperatures (around ambient) are generally sufficient to inactivate vegetative pathogens for pasteurization processes, some enzymes, or spoilage organisms to extend the shelf-life. The aim of the review is to reveal the effect of high hydrostatic pressure processing strategies on the retention of antioxidant phenolic bioactives in foods and beverages. HHPP can increase extraction capacity of phenolic constituents, and ensure higher levels of preserved bioactive constituents. High pressure extraction (HPE) can shorten processing times, provide higher extraction yields while having less negative effects on the structure and antioxidant activity of bioactive constituents. HPE enhances mass transfer rates, increases cell permeability, increases diffusion of phenolics and retains higher levels of bioactive compounds. Total phenolics in HHPP-treated foods were either unaffected or actually increased in concentration and/or extractability following treatment with high pressure. [ABSTRACT FROM AUTHOR]

Anthocyanins are widely used as natural colorants in foods, but they are highly susceptible to chemical degradation during storage leading to color fading. This study examined the potential of natural quillaja saponin and polyphenols (vanillin, epigallocatechin gallate, green tea extract, and protocatechualdehyde) at inhibiting color fading of anthocyanins in model beverages. The purple carrot anthocyanin (0.025%) in model beverages (citric acid, pH 3.0) containing l -ascorbic acid (0.050%) degraded with a first-order reaction rate during storage (40 °C/7 days in light). The addition of polyphenols (0.2%) delayed color fading, with the most notable improvement observed with green tea extract addition. The half-life for anthocyanin color fading increased from 2.9 to 6.7 days with green tea extract. Fluorescence quenching measurements showed that the green tea extract contained components that interacted with anthocyanins probably through hydrophobic interactions. Overall, this study provides valuable information about enhancing the stability of anthocyanins in beverage systems using polyphenols. [ABSTRACT FROM AUTHOR]

The effect of adding an enzymatic hydrolysate of grape seeds (EH-GS) during Syrah wine fermentation in a warm climate has been evaluated. We focused on the polyphenolic composition as well as the application of differential and tristimulus colorimetry to colour data. This is the first attempt at using this oenological alternative to avoid common colour losses of red wines elaborated in a warm climate. The addition of 250 g (simple dose, SW) of EH-GS to 120 kg of fermentation material promoted a significant ( p < 0.05) increase in the polyphenolic content of stored wines, especially in benzoic acid, hydroxycinnamic acid derivative, flavonol and anthocyanin levels. This increase could promote a higher copigmentation percentage and maximum colour stabilization ( C ∗ ab ) without significantly changing the wine tonality. Unexpectedly, the use of a double quantity (DW) of EH-GS resulted in significantly less chroma than for control wines (CW), demonstrating visually perceptible colour changes (Δ E ∗ ab > 3 CIELAB units). [ABSTRACT FROM AUTHOR]

The optimal high pressure processing treatments (200–400 MPa, 5–15 min) of a pasty matrix of bee-pollen mixed with peptone water (1.5 g/mL) and bee-pollen added to a pineapple juice-based beverage matrix (0–10% (w/v)) were studied in order to guarantee food safety and maximum retention of bioactive compounds. Salmonella and yeasts were used as target microorganisms, while total carotenoid content (TCC), total phenolic content (TPC), and antioxidant capacity (FRAP) were studied from the food quality point of view. For the pasty matrix of bee-pollen, the results showed a significant influence of pressure and time, increasing the levels of TPC, FRAP, and TCC, in comparison with a control sample. A treatment of 395 MPa for 15 min was found as the optimal. For the pineapple juice-based beverage matrix, the factors pressure and bee-pollen concentration increased the levels of TPC, FRAP and TCC. Optimal conditions were found at 315 MPa for 14.5 min with 8% (w/v) of bee-pollen. Industrial relevance This investigation demonstrated the efficacy of the application of HPP on bee-pollen to inactivate microorganisms, both pathogenic and spoilage, up to 5-log 10 cycles. Additionally, a structural modification of the grain was achieved, with a consequent extractability of bioactive compounds and an increasing in the antioxidant activity, higher than 60% in comparison to fresh bee-pollen. The inclusion of bee-pollen in a fruit juice-based beverage matrix had a positive effect on the contribution of bioactive compounds that the fruit juice itself does not contain, such as carotenoids, for which bee-pollen can be considered as a natural additive that enhances the product functional characteristics. [ABSTRACT FROM AUTHOR]

The changes of Nero di Troia wines submitted to micro-oxygenation or treatment with oak chips were studied. Oak chips favoured polymerization reactions (SPP, LPP, I , polymeric phenols, and polymeric pigments, respectively +28, +67, +44, +60, and +73 % in comparison with the untreated wines, 12 months after racking). The polymerization reactions increased colour stability (colour intensity, and % of red and blue colour of the oak-treated wines were +11, +2, and +10 % compared to the control). At the end of ageing, the oak-treated wines had the highest concentrations of alcohols, carbonyl compounds, and lactones, while the highest contents of acids and esters were detected in the micro-oxygenated wines. The sensory profile of the oak-treated wines was characterized by the attenuation of floral, fruity, and vinous attributes. Concerning the phenolic profile, micro-oxygenated wines showed the highest concentrations of anthocyanins (+23 % respect to the untreated samples and +306 % respect to the oak-treated ones) and of flavan-3-ols (+24 % respect to the untreated samples and +95 % respect to the oak-treated ones). Micro-oxygenation reduced astringency and herbaceous character and intensified spicy and fruity flavours. [ABSTRACT FROM AUTHOR]

Cluster thinning is a viticulture tool used to correct overcropping, to improve fruit composition, and to find a balance between shoot growth and berry development. The main purpose of this study was to evaluate the effects of cluster thinning on the wine quality of Syrah cultivar under Mediterranean climate. Particular attention has been given to the volatile aroma compounds which are determinant for the sensory quality of the wine. Manual cluster thinning in the early stage of veraison was applied and compared with a not thinned control. Cluster thinning influenced yield reduction, advanced grape maturity, improved the phenolic content of grapes and therefore of wine, and influenced the volatile profile of wine. The grapes of thinned plants tend to get rich in varietal and fermentation aromas. Despite the economic impact, cluster thinning is a viable option due to the improvement in wine quality, especially for increasing the amount of compounds responsible for the typical aroma and color, at least in the Mediterranean climate where the search was carried out. [ABSTRACT FROM AUTHOR]

BACKGROUND This work aimed at formulating a carob-based milk beverage and assessing its chemical and sensory properties. Six varieties of carob pods, each processed into roasted and unroasted powders, were used to develop 12 prototypes of the beverage. Chemical and physico-chemical analyses (moisture, ash, fibre, protein, sugars, total-phenolics, total-antioxidants, water activity and colour) and sensory tests were conducted. RESULTS The variety of carob pod had a significant effect on all chemical variables in carob powders ( P < 0.01), except for sugars, and when incorporated in the beverage, on moisture, total phenolics, total antioxidant activity and colour parameters ( L, a, b; P-values < 0.001). Roasting treatment significantly increased fibre, total phenolics, total antioxidant activity ( P-values < 0.001), fructose, glucose ( P-values < 0.05), and a-value levels ( P < 0.01), significantly lowered moisture ( P < 0.05), water activity, L- and b-values ( P-values < 0.001) in carob powders; and significantly increased the beverage's total phenolics, a-value ( P-values < 0.001) and total antioxidant activity ( P < 0.01). Roasting treatment significantly increased the beverage's acceptability ratings. Beverages formulated with roasted carob powder had higher ratings for level of residue, colour, caramel odour, mocha odour and flavour, roasted coffee odour and flavour, viscosity mouthfeel and bitter aftertaste. Principal component analysis was conducted; PC1 and PC2 separated attributes according to roasting treatment and variety of carob pods, respectively. CONCLUSION The use of Akkari roasted and Baladi Ikleem el Kharoob roasted to formulate a carob-based milk beverage is recommended. © 2015 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Phenolic compounds play a key role in grape and wine organoleptic properties, being therefore a key parameter in wine quality. Elicitor application constitutes an interesting field of research since it is indirectly involved in the accumulation of phenolic compounds. The aim of this study was to compare the effect of the application of three different elicitors on both grape and wine phenolic content. Methyl jasmonate, chitosan, and a commercial yeast extract were applied to the canopy at veraison and one week later. Results showed that foliar treatments carried out with methyl jasmonate and yeast extract achieved the best results, increasing grape and wine anthocyanin content when compared to the control. Moreover, the application of the yeast elicitor also enhanced grape stilbene content. In contrast, the chitosan treatment did not have a substantial impact on the phenolic compounds. The results of this study indicate that methyl jasmonate and yeast extract applications could be a simple practice to increase grape and wine phenolic content. [ABSTRACT FROM AUTHOR]

Maceration is an important step in vinification in red. The aim of this study was to assess the influence of four different maceration procedures on oenological parameters, phenolic profiles, and sensory characteristics of Nero di Troia wines. The comparisons were made among the following procedures: standard (15 days of maceration at 25 °C); cryo-maceration (24 h at 5 °C); addition of pectolytic enzyme preparation; and extended maceration (30 days of maceration at 25 °C). The pre-fermentative cryo-maceration allowed the obtainment of wines more alcoholic, less acid, and richer in proanthocyanidins than the standard wines. The enzymatic maceration caused an increase in proanthocyanidins content and LPP/SPP ratio, whereas the wines produced through extended maceration were low in alcohol, acetaldehyde, phenolics, and antioxidant activity. The type of maceration did not significantly affect the sensorial attributes. It is possible to obtain different red wines from the same grapes by applying different maceration procedures. [ABSTRACT FROM AUTHOR]

Impacts of exogenous microorganisms and tea polyphenols on acid production and conversion duringin vitrocolonic fermentation of konjac glucomannan (KGM) were assessed in this study. Colonic fermentation of KGM by the fecal extract of healthy adults resulted in a propionate-rich profile, as acetic, propionic, butyric and lactic acids production were 16.1, 13.0, 3.3 and 20.2 mmol/L, respectively. Inoculation of one of ten exogenous microorganisms in the fermentative systems increased acetic, propionic and butyric acids production by 50−230%, 9−190% and 110−350%, respectively, and also accelerated lactic acid conversion by 14−40%. Tea polyphenols in the fermentative systems showed clear inhibition on both acid production and conversion; however, this inhibition could be partially or mostly antagonised by the inoculated exogenous microorganisms, resulting in improved acid production and conversion. In total,Lactobacillus brevisandSterptococcus thermophiluswere more able to increase acid production, and the propionate-rich profile was not changed in all cases. [ABSTRACT FROM PUBLISHER]

To estimate daily intake of total phenolics and flavonoids from green tea and the contribution of green tea to the antioxidant intake from the Korean diet, 24 commercial brands of green tea were selected and analyzed. Data from the Korea National Health and Nutrition Examination Survey (KNHANES) from 2008 and 2011 indicate that the green tea consumption in these 2 years was 2.8 g/tea drinker/day and 2.9 g/tea drinker/day, respectively. Based on data derived from direct measurements of green tea phenolics and the dataset of the 2008 KNHANES, we estimated the daily per tea drinker phenolics intake to be 172 mg gallic acid equivalents (GAE), the total flavonoids to be 43 mg catechin equivalents (CE) and the total antioxidants to be 267 mg vitamin C equivalents (VCE; 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay) and 401 mg VCE (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) assay). In 2011, we estimated the daily per tea drinker total phenolics intake to be 246 mg GAE, the total flavonoids to be 60 mg CE and the antioxidants to be 448 mg VCE (DPPH assay) and 630 mg VCE (ABTS assay). The daily intake of total phenolics, total flavonoids and antioxidants from green tea consumption increased from 2008 to 2011. [ABSTRACT FROM PUBLISHER]

A liquid chromatography–mass spectrometry method was developed for the simultaneous separation, and determination of natural compounds including phenolic acids and flavonoids in the leaves of Hibiscus sabdariffa . By analyzing the UV and MS data, and comparison with authenticated standards, 10 polyphenols including neochlorogenic acid, chlorogenic acid, cryptochlorogenic acid, quercetin, kaempferol and their glycosides were identified together with 5-(hydroxymethyl)furfural. Major constituents in the leaves of 25 different populations from worldwide accessions were quantified and compared with each other. The total phenolic content of each accession was determined using Folin–Ciocalteu assay, ranging from 18.98 ± 2.7 to 29.9 ± 0.5 mg GAE/g. Their in vitro antioxidant activities were measured by ABTS radical cation decolorization assay, varying from 17.5 to 152.5 ± 18.8 μmol Trolox/g. After the treatment of H. sabdariffa leaf extract, the reduction of LPS-induced NO production dose-dependently in RAW 264.7 cell indicates the extract’s potential anti-inflammatory activity. [ABSTRACT FROM AUTHOR]

The quantitative composition of phenolic compounds and antioxidant activity of Vranec, Merlot and Cabernet Sauvignon wines produced in 2006, 2007 and 2008 were determined and compared. The phenolic profile was established using high-performance liquid chromatography coupled with diode array detector and on line mass spectrometry (HPLC-DAD–ESI-MS and MS/MS) technique. A total of 65 phenolic compounds were determined in the wines including 14 anthocyanins, 18 pyranoanthocyanins, 16 flavonols, 8 hydroxycinnamic acids and their derivatives, 4 stilbenes, gallic acid and 4 flavan-3-ols. Hydroxyphenyl-pyranoanthocyanin content is reported for the first time in Macedonian red wines, ranging between 1.09 and 10.4 mg/L. 10-Carboxy-pyranomalvidin-3-glucoside and 10- p -hydroxyphenyl-pyranomalvidin-3-glucoside were the main compounds from vitisin-like and hydroxyphenyl-like pyranoanthocyanins, respectively. Vranec wines produced in 2008 presented highest concentration of anthocyanins (508 mg/L), vitisins (53.1 mg/L), hydroxyphenyl-pyranoanthocyanins (7.35 mg/L), flavonols (120 mg/L), hydroxycinnamic acid derivatives (352 mg/L), flavan-3-ols (98.9 mg/L), stilbenes (43.9 mg/L) and antioxidant activity (12.5 mM/L TE). Cabernet Sauvignon and Merlot had highest flavonols (152 and 119 mg/L) and flavan-3-ols concentration (150 and 111 mg/L) in 2006 and 2007, respectively, indicating the important role of variety, climate, storage conditions and winemaking techniques in wine phenolic composition. Factor analysis showed classification of wines according to the variety and content of the phenolic families and color characteristics. [ABSTRACT FROM AUTHOR]

Grapes (Var. Shiraz and Cabernet) were subjected to radiation processing (up to 2 kGy) and wines were prepared and matured (4 months, 15 °C). The wines were analyzed for chromatic characteristics, total anthocyanin (TA), phenolic (TP) and total antioxidant (TAC) content. Aroma of wines was analyzed by GC/MS and sensory analysis was carried out using descriptive analysis. TA, TP and TAC were 77, 31 and 37 percent higher for irradiated (1500 Gy) Cabernet wines, while irradiated Shiraz wines demonstrated 47, 18 and 19 percent higher TA, TP and TAC, respectively. HPLC-DAD analysis revealed that radiation processing of grapes resulted in increased extraction of phenolic constituents in wine with no qualitative changes. No major radiation induced changes were observed in aroma constituents of wine. Sensory analysis revealed that 1500 Gy irradiated samples had higher fruity and berry notes. Thus, radiation processing of grapes resulted in wines with improved organoleptic and antioxidant properties. [ABSTRACT FROM AUTHOR]

Consumers are very aware of contaminants that could pose potential health hazards. Most people drink tea as an infusion (adding hot water); however, in some countries, including India, China and Egypt, tea is drunk as a decoction (tea and water are boiled together). An infusion usually brings the soluble ingredients into solution, whereas a decoction brings all soluble and non-soluble constituents together. Therefore, a cup of tea may contain various kinds of contaminants. This review focuses on green and black tea because they are most commonly consumed. The target was to examine the transfer rate of contaminants – pesticides, environmental pollutants, mycotoxins, microorganisms, toxic heavy metals, radioactive isotopes (radionuclides) and plant growth regulators – from tea to infusion/brewing, factors contributing to the transfer potential and contaminants degradation, and residues in or on the spent leaves. It is concluded that most contaminants leaching into tea infusion are not detected or are detected at a level lower than the regulatory limits. However, the traditional practice of over-boiling tea leaves should be discouraged as there may be a chance for more transfer of contaminants from the tea to the brew. [ABSTRACT FROM PUBLISHER]

The latest research revealed that phenolic compounds play an important role in the quality of red wine, particularly on colour and astringency and also are responsible for the sanogenic or multiple benefic effects on human health after a moderate consumption of wine. This paper presents the ripening evolution of routine quality control parameters (sugars, acids, weight of 100 berries) and phenolic compounds (anthocyanins and polyphenolic index) during 2013 year for the most representative red grape varieties (Cabernet Sauvignon, Merlot, Feteasca Neagra, Pinot Noir and Mamaia) authorized to obtain wines with denomination of origin controlled in Murfatlar wine center. Also, the phenolic profile of obtained red wines was evaluated by reversedphase high performance liquid chromatography. The reported results were useful to find the optimum moment for grape harvest ensuring the production of high quality wines. [ABSTRACT FROM AUTHOR]

Abstract: Objective: Lipophilic polyphenols in fruit beverages can avidly bind to surfaces of microorganisms and to blood cells and to impart upon them enhanced oxidant scavenging abilities (OSA). However, since many of the polyphenols are actually not fully soluble in water, they are therefore not available to act as effective antioxidant agents. We hypothesized that whole saliva, proteins such as albumin and mucin, human red blood cells and platelets, may all increase the “solubility” and availability of lipophilic antioxidant polyphenols thus increasing the OSA of whole saliva. Design: The OSA of whole un-stimulated human saliva, obtained from healthy donors and of combinations among saliva, mucin, blood cells, fruit beverages and reagent polyphenols were quantified by chemiluminescence, DPPH radical and tetrazolium reduction assays. Kinetics of the clearance of polyphenols from saliva after holding in the mouth for 30s of an extract from beverages cinnamon was assayed by the Folin Ciocalteu''s and the luminescence assays. Results: OSA of fruit beverages and of reagent polyphenols were markedly increased by whole saliva, mucin and by red blood cells. Polyphenols associated with a cinnamon extract were retained in the oral cavity for several hours as measured by luminescence and Folin reagent techniques. Conclusions: A new approach to explain the additional role of saliva and salivary proteins and of blood cells as enhancers of OSA of lipophilic polyphenols is presented. This might have a significant importance to assess complex interactions among polyphenols from nutrients, salivary antioxidants, salivary proteins and blood cells extravasated from injure capillaries during infection and inflammation. [Copyright &y& Elsevier]

The antioxidant capacity and the relation with quantity to phenolic compounds of natural Jamaica flower (Hibiscus sabdariffa), tamarind (Tamarindus indica L.) and its indutrial forms of drinks, juices, tea were evaluated. The dry flower drink of the Jamaica presented the most antioxidant capacity (32 meq/L) and the most quantity of total phenolic components (1 397 mg/L). The pulp and juices of tamarind possess perspectives being funtional drinks with antioxidative potentials, although they didn't reach the potential that the Jamaica drink and tea. [ABSTRACT FROM AUTHOR]

The aim of the present essay is the detection of the phenolic rutin compound, a phenolic compound with antioxidant properties, in musts coming from autochthonous variety. The detection and quantification of the rutin has been carried out through chromatographic methods HPLC, resulting the identification in three must variety, Sauvignon blanc (SB), Feteasca regala (FR), Pinot noir (PN), coming from Recas vineyard. The obtained values have been situated between 1.828 ng/l for Feteasca Regala and 200.945 mg/L for Sauvignon blanc. [ABSTRACT FROM AUTHOR]