Phenolic composition of twenty-two Macedonian red wines, including ten autochthonous monovarietal Vranec wines produced with different yeasts for fermentation, and twelve wines from international varieties (Syrah, Merlot and Cabernet Sauvignon) from different wine regions was studied. All wines presented relatively high value of total phenols and antioxidant activity. A total of 19 phenolic com...

Hydroxyl radicals (.OH) seem to have an important role in the oxidation of wine constituents and the production of important electrophilic aldehydes and ketones. In this experiment, glyceraldehyde, a .OH oxidation product of glycerol, recently described in wine, reacts with (+)-catechin, (-)-epicatechin, and malvidin-3-glucoside (Mv3gl), in model solutions, yielding new condensed phenolic compo...

Archaeological excavations in the Areni-1 cave complex in southeastern Armenia revealed installations and artifacts dating to around 4000 cal. BCE that are strongly indicative of wine production. Chemical evidence for this hypothesis is presented here using a new method to detect the anthocyanin malvidin that gives grapes and pomegranates their red color. Using solid phase extraction (SPE) and ...

Polyphenols, including tannins and red anthocyanin pigments, are responsible for the color, taste, and beneficial health properties of plant-derived foods and beverages, especially in red wines. Known compounds represent only the emerged part of the "wine polyphenol iceberg". It is believed that the immersed part results from complex cascades of reactions involving grape polyphenols and yeast m...

Litchi (Litchi chinensis Sonn. cv. Huaizhi) fruit were stored at ambient temperature (20–25°C) for up to 7 days and at 4°C for up to 35 days for separation, purification and identification of individual phenolic compounds and investigation of their changes during postharvest storage. Results indicate that flavan-3-ol monomers and dimers were major phenolic compounds representing about 87.0% of ...

Buah gendola merupakan tanaman obat alami Indonesia. diketahui memiliki kandungan diantaranya kartenoid, saponin, pigmen antosianin, flavonoid, dan polifenol yang dapat dimanfaatkan sebagai antibakteri alami. Antosianin senyawa organik bersifat antioksidan. Senyawa ini ditemukan dalam buah-buahan sayuran. Studi berfokus untuk mengkaji pengaruh dari komposisi bahan pelarut terhadap karakteristik...

A purification and fractionation process of the edible flowers Tibouchina mollis urvilleana followed by first attempt to anthocyanin flavonol characterisation identification UHPLC-DAD-ESI-MS were developed. T. exhibited a higher monomeric content, mainly due presence 3-O-(6′-p-coumaroyl)-glucoside derivatives malvidin petunidin. Quercetin-3-O-hexoside was major identified in urvilleana, lack my...

This study evaluated the effect of antioxidant agents on microtensile bond strengths (μTBS) of composite to bleached enamel. Fifteen freshly extracted human third molars were selected and randomly assigned to 6 groups (n = 5): (NB) enamel not bleached, (B) bleached enamel, (BR7) bleached enamel and restored 7 days later, (BSA) bleached enamel+sodium ascorbate, (BMC) bleached enamel+malvidin chl...

Carménère is the emblematic grape of Chile. Recent studies indicate that it has a different polyphenolic profile than other commercial varieties of grape among other factors, due to its long maturation period. The grape and wine of Carménère stand out for having high concentrations of anthocyanins (malvidin), flavonols (quercetin and myricetin) and flavanols (catechin, epicatechin and epigalloc...

Pigments of the flavanol-anthocyanin (F-A+) type detected earlier in wine are synthesized using a protocol adapted from the synthesis of procyanidin dimers. The F-A+ adduct thus obtained is purified by countercurrent liquid-liquid partition, currently referred to as countercurrent chromatography (CCC). The solvent system consists of tert-butyl methyl ether-n-butanol-acetonitrile-water (2:2:1:5,...