Comparative analysis of pre-fermentation treatments on phenolic compounds and bioactivity in Vitis Vinifera var. Syrah and var. Cabernet Sauvignon grapes

This study investigated the effect of pre-fermentation treatments on the phenolic compounds and biological activities of red grapes of Vitis vinifera var. Syrah and var. Cabernet Sauvignon Syrah and Cabernet sauvignon musts from two different regions and consecutive vintages. Specifically, cold soak...

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Published inNutrire : revista de Sociedade Brasileira de Alimentação e Nutrição = journal of the Brazilian Society of Food and Nutrition Vol. 48; no. 1; p. 25
Main Authors Ghanem, Chantal, Bouajila, Jalloul, Rizk, Ziad, El Beyrouthy, Marc, Sadaka, Carmen, Gürer, Eda Sönmez, Souchard, Jean Pierre, Taillandier, Patricia, Sharifi-Rad, Javad, Nehme, Nancy, El Rayess, Youssef
Format Journal Article
LanguageEnglish
Published Cham Springer International Publishing 01.05.2023
Springer Nature B.V
Springer
Subjects
Analytical chemistry
Anti-inflammatory agents
Antidiabetics
Antioxidants
Biological activity
Breast cancer
Chemical engineering
Chemical Sciences
Clinical Nutrition
Diabetes
Fermentation
Food Science
Fruits
Medicine
Medicine & Public Health
Nutrition
Phenols
Syrah
Heat maceration
Cabernet Sauvignon
Phenolic compounds
Anticancer; Anti-diabetic
Anti-inflammatory
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Abstract This study investigated the effect of pre-fermentation treatments on the phenolic compounds and biological activities of red grapes of Vitis vinifera var. Syrah and var. Cabernet Sauvignon Syrah and Cabernet sauvignon musts from two different regions and consecutive vintages. Specifically, cold soak at 10 °C and heat maceration at 60, 70, and 80 °C were compared to classical winemaking (maceration and fermentation at 25 °C). High-performance liquid chromatography/diode array detector (HPLC/DAD) was used to characterize the main classes of polyphenolic substances, and biological activities were determined through assays for antioxidant, anti-inflammatory, anti-hyperuricemic, anti-Alzheimer, anti-diabetic, and antiproliferative activities. The findings showed that temperature played a significant role in anthocyanin and tannin extraction. The data also revealed moderate positive correlations between dimers procyanidin B1, B2, and caffeic acid with antioxidant activities (ABTS and DPPH), a strong positive correlation between gallic acid and anti-inflammatory activity, another strong positive correlation between gallic acid and anti-diabetic activity, and a moderate correlation between anticancer activity in human breast cancer cells (MCF7) with resveratrol. In conclusion, this study provides valuable insights into the effects of different pre-fermentation treatments on the phenolic composition and biological activities of Syrah and Cabernet sauvignon musts, which may have implications for the development of new winemaking techniques.
AbstractList This study investigated the effect of pre-fermentation treatments on the phenolic compounds and biological activities of red grapes of Vitis vinifera var. Syrah and var. Cabernet Sauvignon Syrah and Cabernet sauvignon musts from two different regions and consecutive vintages. Specifically, cold soak at 10 °C and heat maceration at 60, 70, and 80 °C were compared to classical winemaking (maceration and fermentation at 25 °C). High-performance liquid chromatography/diode array detector (HPLC/DAD) was used to characterize the main classes of polyphenolic substances, and biological activities were determined through assays for antioxidant, anti-inflammatory, anti-hyperuricemic, anti-Alzheimer, anti-diabetic, and antiproliferative activities. The findings showed that temperature played a significant role in anthocyanin and tannin extraction. The data also revealed moderate positive correlations between dimers procyanidin B1, B2, and caffeic acid with antioxidant activities (ABTS and DPPH), a strong positive correlation between gallic acid and anti-inflammatory activity, another strong positive correlation between gallic acid and anti-diabetic activity, and a moderate correlation between anticancer activity in human breast cancer cells (MCF7) with resveratrol. In conclusion, this study provides valuable insights into the effects of different pre-fermentation treatments on the phenolic composition and biological activities of Syrah and Cabernet sauvignon musts, which may have implications for the development of new winemaking techniques.
This study investigated the effect of pre-fermentation treatments on the phenolic compounds and biological activities of red grapes of Vitis vinifera var. Syrah and var. Cabernet Sauvignon Syrah and Cabernet sauvignon musts from two different regions and consecutive vintages. Specifically, cold soak at 10 °C and heat maceration at 60, 70, and 80 °C were compared to classical winemaking (maceration and fermentation at 25 °C). High-performance liquid chromatography/diode array detector (HPLC/DAD) was used to characterize the main classes of polyphenolic substances, and biological activities were determined through assays for antioxidant, anti-inflammatory, anti-hyperuricemic, anti-Alzheimer, anti-diabetic, and antiproliferative activities. The findings showed that temperature played a significant role in anthocyanin and tannin extraction. The data also revealed moderate positive correlations between dimers procyanidin B1, B2, and caffeic acid with antioxidant activities (ABTS and DPPH), a strong positive correlation between gallic acid and anti-inflammatory activity, another strong positive correlation between gallic acid and anti-diabetic activity, and a moderate correlation between anticancer activity in human breast cancer cells (MCF7) with resveratrol. In conclusion, this study provides valuable insights into the effects of different pre-fermentation treatments on the phenolic composition and biological activities of Syrah and Cabernet sauvignon musts, which may have implications for the development of new winemaking techniques.
ArticleNumber 25
Author Sadaka, Carmen
Gürer, Eda Sönmez
El Rayess, Youssef
Souchard, Jean Pierre
Nehme, Nancy
Bouajila, Jalloul
Taillandier, Patricia
Ghanem, Chantal
Rizk, Ziad
El Beyrouthy, Marc
Sharifi-Rad, Javad
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  surname: Sharifi-Rad
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  organization: Department of Agriculture and Food Engineering, School of Engineering, Holy Spirit University of Kaslik
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CitedBy_id crossref_primary_10_3390_beverages10020039
crossref_primary_10_3390_beverages10020029
crossref_primary_10_3390_foods13060884
Cites_doi 10.3390/antiox9010035
10.1016/S0021-9150(97)00156-1
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Issue 1
Keywords Syrah
Heat maceration
Cabernet Sauvignon
Phenolic compounds
Anticancer; Anti-diabetic
Anti-inflammatory
Language English
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PublicationTitle Nutrire : revista de Sociedade Brasileira de Alimentação e Nutrição = journal of the Brazilian Society of Food and Nutrition
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Snippet This study investigated the effect of pre-fermentation treatments on the phenolic compounds and biological activities of red grapes of Vitis vinifera var....
This study investigated the effect of pre-fermentation treatments on the phenolic compounds and biological activities of red grapes of Vitis vinifera var....
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SubjectTerms Analytical chemistry
Anti-inflammatory agents
Antidiabetics
Antioxidants
Biological activity
Breast cancer
Chemical engineering
Chemical Sciences
Clinical Nutrition
Diabetes
Fermentation
Food Science
Fruits
Medicine
Medicine & Public Health
Nutrition
Phenols
Title Comparative analysis of pre-fermentation treatments on phenolic compounds and bioactivity in Vitis Vinifera var. Syrah and var. Cabernet Sauvignon grapes
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