All Title Author
Keywords Abstract


Polyphenol and Biogenic Amine Profiles of Albana and Lambrusco Grape Berries and Wines Obtained Following Different Agricultural and Oenological Practices

DOI: 10.4236/fns.2014.51002, PP. 8-16

Keywords: Antioxidant Activity, Biogenic Amines, Polyphenols, Polyamines, Vitis Vinifera

Full-Text   Cite this paper   Add to My Lib

Abstract:

The levels of polyphenols, anthocyanins, antioxidant activity and of biogenic amines, were measured in white (Albana) and red (Lambrusco) grape berries and wines from the Emilia-Romagna region (Italy) obtained following conventional, organic and biodynamic agricultural and oenological practices. No significant difference was shown among the samples coming from different agricultural and winemaking practices, with few exceptions of single compounds. Biogenic amine amounts were higher in red than in white berries and wines. Putrescine and histamine were the most abundant biogenic amines respectively in berries and wines of both cultivars. Red grapes and wines were richer in anthocyanins and showed higher antioxidant activity than white ones. The total level of polyphenols was similar in red and white berries and wines, but with different metabolite profiles depending on the grape variety.

References

[1]  D. K. Asami, Y. J. Hing, D. M. Barret and A. E. Mitchell, “Comparison of the Total Phenolic and Ascorbic Acid Content of Freeze Dried and Air Dried Marionberry, Strawberry and Corn Using Conventional, Organic and Sustainable Agriculture Practices,” Journal of Agricultural and Food Chemistry, Vol. 51, No. 5, 2003, pp. 12371241. http://dx.doi.org/10.1021/jf020635c
[2]  M. Olsson, C. S. Andersson, S. Oredsson, R. H. Berglund and K. E. Gustavsson, “Antioxidant Levels and Inhibition of Cancer Cell Proliferation in Vitro by Extracts from Organically and Conventionally Cultivated Strawberries,” Journal of Agricultural and Food Chemistry, Vol. 54, No. 4, 2006, pp. 1248-1255.
http://dx.doi.org/10.1021/jf0524776
[3]  J. Kalinova and N. Vrchotova, “The Influence of Organic and Conventional Crop Management, Variety and Year on the Yield and Flavonoid Level in Common Buckwheat Groats,” Food Chemistry, Vol. 127, No. 2, 2011, pp. 602-608.
http://dx.doi.org/10.1016/j.foodchem.2011.01.050
[4]  C. Zorb, G. Langenkamper, T. Betsche, K. Niehaus and A. Barsch, “Metabolite Profiling of Wheat Grains (Triticum aestivum L.) from Organic and Conventional Agriculture,” Journal of Agricultural and Food Chemistry, Vol. 54, No. 21, 2006, pp. 8301-8306.
http://dx.doi.org/10.1021/jf0615451
[5]  A. Valavanidis, T. Vlachogianni, A. Psomas, A. Zovoilli and V. Siatis, “Polyphenolic Profile and Antioxidant Activity of Five Apple Cultivars Grown under Organic and Conventional Agricultural Practices,” International Journal of Food Science and Technology, Vol. 44, No. 6, 2009, pp. 1167-1175.
http://dx.doi.org/10.1111/j.1365-2621.2009.01937.x
[6]  J. R. Reeve, L. Carpenter-Boggs, J. P. Reganold, A. L. York, G. McGourthy and L. P. McCloskey, “Soil and Winegrape Quality in Biodynamically and Organically Managed Vineyards,” American Journal of Enology and Viticulture, Vol. 56, No. 4, 2005, pp. 367-376.
[7]  A. Tassoni, N. Tango and M. Ferri, “Comparison of Biogenic Amine and Polyphenol Profiles of Grape Berries and Wines Obtained Following Conventional, Organic and Biodynamic Agricultural and Oenological Practices,” Food Chemistry, Vol. 139, No. 1, 2013, pp. 405-413.
http://dx.doi.org/10.1016/j.foodchem.2013.01.041
[8]  I. Urquiaga and F. Leighton, “Wine and Health: Evidence and Mechanisms,” In: A. P. Simopoulos, Ed., Nutrition and Fitness: Mental Health, Aging, and the Implementation of a Healthy Diet and Physical Activity Lifestyle, World Reviews of Nutrition and Dietetics, Basel, Karger, Vol. 95, 2005, pp. 122-139.
http://dx.doi.org/10.1159/000088299
[9]  R. C. Minussi, M. Rossi, L. Bologna, L. Cordi, D. Rotilio, G. M. Pastore and N. Durán, “Phenolic Compounds and Total Antioxidant Potential of Commercial Wines,” Food Chemistry, Vol. 82, No. 3, 2003, pp. 409-416.
http://dx.doi.org/10.1016/S0308-8146(02)00590-3
[10]  L. Bavaresco, C. Fregoni, M. I. van Zeller de Macedo Basto Gancalves and S. Vezzulli, “Physiology and Molecular Biology of Grapevine Stilbenes: An Update,” In: K. A. Roubelakis-Angelakis, Ed., Grapevine Molecule Physiology and Biotechnology, Springer Science, New York, 2009, pp. 341-364.
http://dx.doi.org/10.1007/978-90-481-2305-6_12
[11]  R. E. King, J. A. Bomser and D. B. Min, “Bioactivity of Resveratrol,” Comprehensive Reviews in Food Science and Food Safety, Vol. 5, No. 3, 2006, pp. 65-70.
http://dx.doi.org/10.1111/j.1541-4337.2006.00001.x
[12]  G. Regev-Shoshani, O. Shoseyov, I. Bilkis and Z. Kerem, “Glycosylation of Resveratrol Protects It from Enzymic Oxidation,” Biochemical Journal, Vol. 374, No. Pt 1, 2003, pp. 157-163.
[13]  L. Bavaresco, S. Vezzulli, P. Battilani, P. Giorni, A. Pietri and T. Bertuzzi, “Effect of Ochratoxin A-Producing Aspergilli on Stilbenic Phytoalexin Synthesis in Grapes,” Journal of Agricultural and Food Chemistry, Vol. 51, No. 21, 2003, pp. 6151-6157.
http://dx.doi.org/10.1021/jf0301908
[14]  T. Kusano, T. Berberich, C. Tateda and Y. Takahashi, “Polyamines: Essential Factors for Growth and Survival,” Planta, Vol. 228, No. 3, 2008, pp. 367-381.
http://dx.doi.org/10.1007/s00425-008-0772-7
[15]  L. Beneduce, A. Romano, A. Capozzi, P. Lucas, L. Barnavon, B. Bach, P. Vuchot, F. Crieco and G. Spano, “Biogenic Amines in Wines,” Annals of Microbiology, Vol. 60, No. 4, 2010, pp. 573-578.
http://dx.doi.org/10.1007/s13213-010-0094-4
[16]  EFSA Panel on Biological Hazards, “Scientific Opinion on Risk Based Control of Biogenic Amine Formation in Fermented Foods,” EFSA Journal, Vol. 9, No. 10, 2011, pp. 2393-2486.
[17]  V. L. Singleton, R. Orthofer and R. M. Lamuela-Raventos, “Analysis of Total Phenols and Other Oxidation Substrates and Antioxidants by Means of Folin-Ciocalteu Reagent,” Methods in Enzymology, Vol. 299, 1999, pp. 152178. http://dx.doi.org/10.1016/S0076-6879(99)99017-1
[18]  M. Ferri, A. Tassoni, M. Franceschetti, L. Righetti, M. J. Naldrett and N. Bagni, “Chitosan Treatment Induces Changes of Protein Expression Profile and Stilbene Distribution in Vitis vinifera Cell Suspensions,” Proteomics, Vol. 9, No. 3, 2009, pp. 610-624.
http://dx.doi.org/10.1002/pmic.200800386
[19]  W. Brand-Williams, M. E. Cuvelier and C. Berset, “Use of a Free Radical Method to Evaluate Antioxidant Activity,” Lebensmittel-Wissenschaft und Technologie, Vol. 28, No. 1, 1995, pp. 25-30.
[20]  A. Tassoni, M. van Buuren, M. Franceschetti, S. Fornalè and N. Bagni, “Polyamine Content and Metabolism in Arabidopsis thaliana and Effect of Spermidine on Plant Development,” Plant Physiology and Biochemistry, Vol. 38, No. 5, 2000, pp. 383-393.
http://dx.doi.org/10.1016/S0981-9428(00)00757-9
[21]  N. Landrault, P. Poucheret, P. Ravel, F. Gasc, G. Cros and P. L. Teissedre, “Antioxidant Capacities and Phenolics Levels of French Wines from Different Varieties and Vintages,” Journal of Agricultural and Food Chemistry, Vol. 49, No. 7, 2001, pp. 3341-3348.
http://dx.doi.org/10.1021/jf010128f
[22]  J. M. Landete, S. Ferrer, L. Polo and I. Pardo, “Biogenic Amines in Wines from Three Spanish Regions,” Journal of Agricultural and Food Chemistry, Vol. 53, No. 4, 2005, pp. 1119-1124. http://dx.doi.org/10.1021/jf049340k
[23]  E. H. Soufleros, E. Buoloumpasi, A. Zotou and Z. Loukou, “Determination of Biogenic Amines in Greek Wines by HPLC and Ultraviolet Detection after Dansylation and Examination of Factors Affecting Their Presence and Concentration,” Food Chemistry, Vol. 101, No. 2, 2007, pp. 704-716.
http://dx.doi.org/10.1016/j.foodchem.2006.02.028
[24]  V. Del Prete, A. Costantini, F. Cecchini, M. Morassut and E. Garcia-Moruno, “Occurrence of Biogenic Amines in Wine: The Role of Grapes,” Food Chemistry, Vol. 112, No. 2, 2009, pp. 474-481.
http://dx.doi.org/10.1016/j.foodchem.2008.05.102
[25]  M. R. Alberto, M. E. Arena and M. C. Manca de Nadra, “Putrescine Production from Agmatine by Lactobacillus hilgardii: Effect of Phenolic Compounds,” Food Control, Vol. 18, No. 8, 2007, pp. 898-903.
http://dx.doi.org/10.1016/j.foodcont.2006.05.006
[26]  F. Wolter, S. Ulrich and J. Stein, “Molecular Mechanisms of the Chemopreventive Effects of Resveratrol and Its Analogs in Colorectal Cancer: Key Role of Polyamines?” Journal of Nutrition, Vol. 134, No. 12, 2004, pp. 32193222.

Full-Text

comments powered by Disqus