Semisynthesis of Betaxanthins from Purified Betacyanin of sp.: Color Stability and Antiradical Capacity.

The availability of pure individual betalains in sufficient quantities which permit deeper understanding is still a challenge. This study investigates the high-yielding semisynthesis of betaxanthins using betalamic acid from a natural source (), followed by condensation with ʟ-amino acids and further purification. Moreover, the color stability of the four synthesized individual betaxanthins, namely proline (ʟ-ProBX), alanine (ʟ-AlaBX), leucine (ʟ-LeuBX), and phenylalanine (ʟ-PheBX) betaxanthins, was investigated at different pHs.

Revalorization of Colombian purple corn Zea mays L. by-products using two-step column chromatography.

Colombian purple corn Zea mays L. by-products have been chemically characterized. To achieve this, after Amberlite XAD-7 purification and Sephadex LH-20 fractionation, the accurate anthocyanin and flavonol profile using UHPL-DAD-ESI-MS, total monomeric anthocyanin (TMA), polyphenols using Folin-Ciocalteau reduction capacity (FCRC), and antioxidant activity (DPPH and TEAC) of each fraction were performed.

Optimisation of the methodology for obtaining enzymatic protein hydrolysates from an industrial grape seed meal residue.

The grape pomace industry produces large quantities of protein-rich seeds, which can be a sustainable non-animal protein source; their techno-functional properties could be exploited to improve the colour stabilisation and modulating the astringency of red wines in warm climates. This study aims to optimise the methodology of obtaining protein hydrolysates from defatted grape seed meal residue. Five assays using different quantities of enzyme and raw materials were considered.

Assessment of Sensory and Texture Profiles of Grape Seeds at Real Maturity Stages Using Image Analysis.

The usefulness of digital image analysis in estimating sensory attributes of grape seeds in relation to maturation level was evaluated for the first time. Seeds from Syrah grapes harvested throughout the ripening period were grouped according to maturity using the DigiEye system. The discriminant ability, homogeneity, repeatability, and uniformity of a sensory panel were assessed after training on grape seeds.

Identification of New Betalains in Separated Betacyanin and Betaxanthin Fractions from Ulluco (Ullucus tuberosus Caldas) by HPLC-DAD-ESI-MS.

An improved methodology of achieving an accurate separation of pure fractions of betacyanins and betaxanthins from Ullucus tuberosus Caldas has been carried out. For that purpose, an in-depth chemical identification of each betalain fraction using HPLC-DAD-ESI-MS was developed. This procedure allowed to evaluate the fractionation efficiency and also identify a large number of betalains, most of which have not been described so far in this raw material: betanidin- and isobetanidin-5-O-(4'-O-malonyl-β-glucoside), 2-decarboxy-phyllocactin, betanidin- and isobetanidin-6-O-(6'-O-feruloyl)-β-glucoside (gomphrenin and isogomphrenin III), dehydro-phyllocactin and isophyllocactin, and arginine and glycine-betaxanthins (portulacaxanthin III).

Implications of the Red Beet Ripening on the Colour and Betalain Composition Relationships.

The evolution during ripening of Beta vulgaris (var. Pablo) on colour and betalain composition, not previously conducted in conjunction in red beets, has been examined. According to the results, it could be asserted that the ripening stage significantly (p < 0.

Location effects on the polyphenolic and polysaccharidic profiles and colour of Carignan grape variety wines from the Chilean Maule region.

This paper reports on a study of chemical characterization and colour parameters of cv. Carignan red wines from six locations and two production years of the Chilean Maule valley. The chemical study was performed on polyphenolic composition (benzoic acids, hydroxycinnamic acid derivatives, stilbenes, flavan-3-ols, flavonols and anthocyanins) and several fractions of proanthocyanidins and polysaccharides.

Impact of pH and temperature on the colour and betalain content of Colombian yellow pitaya peel (Selenicereus megalanthus).

The effects of different pHs (4, 5 and 6), temperatures (4, 20 and 80 °C) and storage (up to 12 days) on differential tristimulus colorimetry and betalain content related to the colour of yellow pitaya (Selenicereus megalanthus) have been investigated. The peel of the yellow pitaya was extracted with different solvents to see its colorant capacity. Highly-acidic extracts (pH 4) showed the lowest betalain content, chroma (C* ab = 60 against 70) and the yellow component of the colour (b*).

Pre-fermentative addition of an enzymatic grape seed hydrolysate in warm climate winemaking. Effect on the differential colorimetry, copigmentation and polyphenolic profiles.

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.

Novel vinegar-derived product enriched with dietary fiber: effect on polyphenolic profile, volatile composition and sensory analysis.

Dietary fiber derived from citrus fruits was added to vinegar. Different sources and quantities of fiber and storage conditions have been scrutinized. Formulated vinegars were evaluated on the basis of their phenolic profile, volatile composition and sensory analysis.

Potential use of new Colombian sources of betalains. Color stability of ulluco (Ullucus tuberosus) extracts under different pH and thermal conditions.

The potential use of ulluco (Ullucus tuberosus) extracts to be added as natural colorant to other products has been studied. The stability of ulluco extracts at different pHs and temperatures over time has been thoroughly conducted. Our attention was focused on the tristimulus colorimetry, differential colorimetry and betalains related to color.

Betalain profile, phenolic content, and color characterization of different parts and varieties of Opuntia ficus-indica.

Three different varieties of Opuntia ficus-indica (R, red; Y, yellow; RY, red-yellow) have been considered in this study. Attention was focused on differential tristimulus colorimetry and on the analysis of individual betalains (HPLC-DAD-ESI-ToF-MS) and phenolic content, scarcely previously reported in these kinds of samples. The importance of this research stems from the elucidation of the parts and varieties of cactus pear more optimal for use as natural colorants and sources of phenolics and betalains.

Impact of adding white pomace to red grapes on the phenolic composition and color stability of Syrah wines from a warm climate.

The influence of the fermentative addition of Pedro Ximenez grape pomace (PXGP, white variety) on the phenolic composition and color of Syrah red wines from a warm climate was studied. Changes on phenolic composition (HPLC), copigmentation/polymerization (spectrophotometry), and color (tristimulus colorimetry) allowed differences among the maceration treatments to be established. PXGP additions at the rates studied increased the extraction of total phenolics, phenolic acids, and monomeric flavanols.

Application of the differential colorimetry and polyphenolic profile to the evaluation of the chromatic quality of Tempranillo red wines elaborated in warm climate. Influence of the presence of oak wood chips during fermentation.

The effect of adding American oak wood chips during fermentation on Tempranillo red wines elaborates in a warm climate has been studied. Our attention was focused on the tristimulus colorimetry, differential colorimetry and phenolic compounds related to wine colour. This technique was applied as an oenological alternative to the conventional winemaking for avoiding the common fall of colour of red wines elaborated in warm climates.

Accelerated aging against conventional storage: effects on the volatile composition of chardonnay white wines.

The effects of time (storage period) and temperature (accelerated aging) on Chardonnay white wines have been evaluated. Attention was focused on a large extent of individual volatile compounds, scarcely previously reported in that kind of wines. On the one hand, several volatile compounds (mainly esters, benzenic compounds, C13 -norisoprenoids, acids, and terpenes) showed the same behavior when temperature and time were applied separately.

Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar.

Background: Despite the long history of sherry wine vinegar, new alternatives of consumption are being developed, with the aim of diversifying its market. Several new acetic-based fruit juices have been developed by optimising the amount of sherry wine vinegar added to different fruit juices: apple, peach, orange and pineapple. Once the concentrations of wine vinegar were optimised by an expert panel, the aforementioned new acetic fruit juices were tasted by 86 consumers.

Improvement of Cencibel red wines by oxygen addition after malolactic fermentation: study on color-related phenolics, volatile composition, and sensory characteristics.

The objective of this paper was to check whether a micro-oxygenation technique applied after malolactic fermentation could improve the quality of Cencibel red wines. For that purpose, the color-related phenolics, volatile composition, and sensory characteristics during the micro-oxygenation treatment have been considered. The phenolic compounds more affected by the oxygen addition were hydroxycinnamic acids and their derivatives [(+)-catechin and (-)-epicatechin], flavonols (glycosilated forms), and anthocyanins-related pigments.

Combined effects of prefermentative skin maceration and oxygen addition of must on color-related phenolics, volatile composition, and sensory characteristics of Airén white wine.

The effects of the joint prefermentative maceration and hyperoxygenation of Airén white must and wine on the phenolic content, chromatic characteristics, volatile composition, and sensory characteristics, not previously described in combination, have been evaluated. A total of 20 phenolic and 149 volatile compounds have been identified and quantified for that purpose. As a consequence of the oxygen addition, the concentrations of hydroxycinnamic acid derivatives and flavan-3-ols decreased (above all t-GRP and (+)-catechin), leading to color stabilization, but also the concentrations of several volatile compounds with a great importance for quality aroma decreased.

Hyperoxygenation and bottle storage of Chardonnay white wines: effects on color-related phenolics, volatile composition, and sensory characteristics.

The effects of hyperoxygenation on Chardonnay white musts and the influence of subsequent storage on the corresponding wines have been evaluated. Attention was focused on the color characteristics, phenolic and volatile composition, and sensorial analysis, not previously reported in conjunction. On the one hand, the hyperoxygenation treatment provoked a significant decrease in the concentration of virtually all phenolic compounds in musts, young wines, and one-year-stored wines.

Characterization and differentiation of sherry brandies using their aromatic profile.

Aroma compounds of 48 Sherry brandies have been identified and quantified by the stir bar sorptive extraction method coupled to gas chromatography-mass spectrometry (SBSE-GC/MS). Analysis of variance and multivariate analysis techniques have been used to classify these brandy samples according to the commercial category (Solera brandy, Solera Reserva brandy, and Solera Gran Reserva brandy). From an univariate point of view (analysis of variance), several of the volatile compounds considered showed significant differences.

Study of the polyphenolic composition and antioxidant activity of new sherry vinegar-derived products by maceration with fruits.

Several experiments of maceration of a sherry wine vinegar with different fruits (orange, lemon, strawberry, grapefruit, and lime) have been carried out. After optimization (only peel, no heating and seven days as maximum time of maceration), parameters such as polyphenolic content, superoxide anion scavenging ability (related to antioxidant activity) and ascorbic acid content were determined in sherry wine vinegars macerated with two amounts of peel and for two maceration times (3 and 7 days). The analysis of variance pointed to a clear relationship (p<0.

Identification of new derivatives of 2-S-glutathionylcaftaric acid in aged white wines by HPLC-DAD-ESI-MS(n).

Glutathione, a natural occurring antioxidant, is a thiol-containing peptide present in grape must and wine. It is able to regenerate the o-diphenol group of enzymatically oxidized trans-caftaric acid, giving rise to 2-S-glutathionyl-trans-caftaric acid (also known as grape reaction product, GRP) and thus inhibiting the browning of wine. The amount of GRP present in a wine provides information on the oxidation history of the wine over its elaboration and aging.