9 documents found, page 1 of 1
Microwave-assisted extraction of raspberry pomace phenolic compounds, and their...
Jaouhari, Yassine; Bordiga, Matteo; Travaglia, Fabiano; Coisson, Jean-Daniel; Barbosa, Augusto Alexandre Costa; Sampaio, Paula; Botelho, C. M.Raspberry pomace (RBP) is rich in phenolic compounds. This study aims to optimize the extraction of phenolics from RBP and assess their bioaccessibility and bioactivity. The extraction process revealed that ethanol 50% was the most effective solvent. Microwave-assisted hydroethanolic extraction (MAE) significantly outperformed conventional methods, with optimal conditions of 200°C for 10min yielding the highest...
The fingerprint of fortified wines—From the sui generis production processes to...
Perestrelo, Rosa; Jaouhari, Yassine; Abreu, Teresa; Castillo, Mariangie M.; Travaglia, Fabiano; Pereira, Jorge A. M.; Câmara, José S.; Bordiga, Matteo<jats:p>The fortified wines that originated in Mediterranean countries have, in common, a high alcohol content to increase their shelf-life during long journeys to northern Europe and the American continent. Nowadays, the world’s better-known wines, including Marsala, Madeira, Port, and Sherry, due to their high alcoholic content, sweet taste, and intense aromatic profile, are designated as dessert wines and so...
Impact of Japanese beetles (Popillia japonica Newman) on the chemical compositi...
Selli, Serkan; Perestrelo, Rosa; Kelebek, Hasim; Sevindik, Onur; Travaglia, Fabiano; Coïsson, Jean Daniel; Câmara, José S.; Bordiga, MatteoThe effect of Japanese beetles (P. japonica) on critical quality indicators of Nebbiolo and Erbaluce grapes, spe cifically on their phenolic and volatile composition, was assessed. Adult beetle symptoms include extended skeletonization of leaves. Leaves are frequently left with their mid-vein intact but, when severely damaged, quickly turn brown. However, the plant tends to recover by generating a new leaf appa...
Tracing the volatilomic fingerprint of the most popular italian fortified wines
Jasmins, Gonçalo; Perestrelo, Rosa; Coïsson, Jean Daniel; Sousa, Patrícia; Teixeira, José A.; Bordiga, Matteo; Câmara, José S.; Jasmins, Gonçalo<jats:p>The aim of the current study was to provide a useful platform to identify characteristic molecular markers related to the authenticity of Italian fortified wines. For this purpose, the volatilomic fingerprint of the most popular Italian fortified wines was established using headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME/GC-MS). Several volatile organic ...
Tracing the volatilomic fingerprint of the most popular Italian fortified wines
Jasmins, Gonçalo; Perestrelo, Rosa; Coïsson, Jean Daniel; Sousa, Patrícia; Teixeira, J. A.; Bordiga, Matteo; Câmara, José S.The aim of the current study was to provide a useful platform to identify characteristic molecular markers related to the authenticity of Italian fortified wines. For this purpose, the volatilomic fingerprint of the most popular Italian fortified wines was established using headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME/GC-MS). Several volatile organic compound...
Behind the scenes of anthocyanins—From the health benefits to potential applica...
Câmara, José S.; Monica Locatelli; Pereira, Jorge A. M.; Oliveira, Hélder; Arlorio, Marco; Fernandes, Iva; Perestrelo, Rosa; Freitas, Victor<jats:p>Anthocyanins are widespread and biologically active water-soluble phenolic pigments responsible for a wide range of vivid colours, from red (acidic conditions) to purplish blue (basic conditions), present in fruits, vegetables, and coloured grains. The pigments’ stability and colours are influenced mainly by pH but also by structure, temperature, and light. The colour-stabilizing mechanisms of plants ar...
The flavor chemistry of fortified wines: a comprehensive approach
Abreu, Teresa; Perestrelo, Rosa; Bordiga, Matteo; Locatelli, Monica; Daniel Coïsson, Jean; Câmara, José S.For centuries, wine has had a fundamental role in the culture and habits of different civilizations. Amongst numerous wine types that involve specific winemaking processes, fortified wines possess an added value and are greatly honored worldwide. This review comprises the description of the most important characteristics of the main worldwide fortified wines—Madeira, Port, Sherry, Muscat, and Vermouth—structure...
Polyphenols, biogenic amines and amino acids patterns in Verdelho wines accordi...
Perestrelo, Rosa; Bordiga, Matteo; Locatelli, Monica; Silva, Catarina; Câmara, José S.Verdelho wine grape variety is an emblematic cultivar of Madeira Island. In this study, Verdelho wines, from six successive vintages (2010–2015) were characterized in terms of individual polyphenols, biogenic amines and their precursor's amino acids by reversed-phase high-performance liquid chromatography (RP-HPLC). In addi tion, the total phenolic content, total tannins and antioxidant capacity were evaluated....
Global volatile signature and polyphenols patterns in Vespolina wines according...
Bordiga, Matteo; Perestrelo, Rosa; Câmara, José S.; Yang, Qiong‐Qiong; Corke, Harold; Travaglia, Fabiano; Locatelli, Monica; Arlorio, MarcoThe global volatile signature of Vespolina wines from different vintages was established using solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME/GC-qMS). Wines were also characterised in terms of bioactive compounds (such as individual polyphenols, biogenic amines and their precursors) by high-performance liquid chromatography (RP-HPLC). In addition, some physic ochemical p...