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Registros recuperados: 10
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Assessment of the molecular weight distribution of tannin fractions through MALDI-TOF MS analysis of protein-tannin complexes Inra
Mane, C.; Sommerer, N.; Yalcin, T.; Cheynier, V.; Cole, R.B.; Fulcrand, H..
An innovative mass spectrometry method was developed for determining mass distributions of tannin fractions that cannot be approached through direct MALDI-TOF analysis. It was applied to three procyanidin fractions with average degrees of polymerizations = 3, 9, and 28, respectively, and one gallotannin fraction (Tara tannin). The proposed approach consists of MALDI-TOF analysis of the soluble complexes formed between these tannin fractions and bovine serum albumin (BSA). Complexes were detected as an unresolved "hump" following the BSA signal, and spectra were mathematically processed to determine the parameters relative to the protein-tannin complexes, which are the number-average molecular weight (M-n), the weight-average molecular weight (M-w), and the...
Tipo: Journal Article Palavras-chave: POIDS MOLECULAIRE TANNIN; SPECTROMETRY METHOD; PROCYANIDIN FRACTION; WINE.
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2007f0f47ea0&uri=/notices/prodinra1/2011/01/
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Characterisation of highly polymerised prodelphinidins from skin and flesh of four cashew apple (Anacardium occidentale L.) genotypes Inra
Michodjehoun-Mestres, L.; Souquet, J.M.; Fulcrand, H.; Meudec, E.; Reynes, M.; Brillouet, J.M..
Tannins were extracted by acetone/water 60:40 from skin and flesh of four cashew apple genotypes from Brazil and Benin (West Africa), and separated from monomeric phenols. Tannins were submitted to acid-catalysed degradation in the presence of phloroglucinol and the products were analysed by HPLC-DAD/ESI-MS. Both skin and flesh tannins contained high percentages of (-)-epigallocatechin and (-)epigallocatechin-O-gallate, followed by minor quantities of (-)-epicatechin and (-)-epicatechin-3-O-gallate; 100% of the compounds were the 23-cis configuration. Skin tannins were half as galloylated (similar to 20%) than flesh tannins (similar to 40%). Their weight-average molecular weight (M-w) was high
Tipo: Journal Article Palavras-chave: CASHEW APPLE; PSEUDO FRUIT; SKIN; FLESH; TANNIN; PRODELPHINIDIN; EPIGALLOCATECHIN; SIZE-EXCLUSION CHROMATOGRAPHY; TANNASE.
Ano: 2009 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2010f4002907&uri=/notices/prodinra1/2010/08/
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Characterization of pigments from different high speed countercurrent chromatography wine fractions Inra
Salas, E.; Duenas, M.; Schwarz, M.; Winterhalter, P.; Cheynier, V.; Fulcrand, H..
A red wine, made from Cabernet Sauvignon (60%) and Tannat (40%) cultivars, was fractionated by high speed countercurrent chromatography (HSCCC). The biphasic solvent system consisting of tertbutyl methyl ether/n-butanol/acetonitrile/water (2/2/1/5, acidified with 0.1% trifluoroacetic acid) was chosen for its demonstrated efficiency in separating anthocyanins. The different native and derived anthocyanins were identified on the basis of their UV-visible spectra, their elution time on reversed-phase high-performance liquid chromatography (HPLC), and their mass spectra, before and after thiolysis. The HSCCC method allowed the separation of different families of anthocyanin-derived pigments that were eluted in different fractions according to their structures....
Tipo: Journal Article Palavras-chave: WINE; HSCCC; HIGH SPEED COUNTERCURRENT CHROMATOGRAPHY; ANTHOCYANINS; FLAVANOLS; ADDUCTS; LC/DAD/ESI-MS; DERIVED PIGMENTS.
Ano: 2005 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2007430c83fa&uri=/notices/prodinra1/2007/02/
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Direct mass spectrometry approaches to characterize polyphenol composition of complex samples Inra
Fulcrand, H.; Mane, C.; Preys, S.; Mazerolles, G.; Bouchut, C.; Mazauric, J.P.; Souquet, J.M.; Meudec, E.; Li, Y.; Cole, R.B.; Cheynier, V..
Lower molecular weight polyphenols including proanthocyanidin oligomers can be analyzed after HPLC separation on either reversed-phase or normal phase columns. However, these techniques are time consuming and can have poor resolution as polymer chain length and structural diversity increase. The detection of higher molecular weight compounds, as well as the determination of molecular weight distributions, remain major challenges in polyphenol analysis. Approaches based on direct mass spectrometry (MS) analysis that are proposed to help overcome these problems are reviewed. Thus, direct flow injection electrospray ionization mass spectrometry analysis can be used to establish polyphenol fingerprints of complex extracts such as in wine. This technique...
Tipo: Journal Article Palavras-chave: MASS SPECTROMETRY; PHENOLIC COMPOUND; PROANTHOCYANIDIN.
Ano: 2008 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD200927660e8f&uri=/notices/prodinra1/2010/08/
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Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines Inra
Ducasse, M.A.; Canal-Llauberes, R.M.; de Lumley, M.; Williams, P.; Souquet, J.M.; Fulcrand, H.; Doco, T.; Cheynier, V..
Effect of macerating enzymes on the polyphenol and polysaccharide composition of Merlot wines after 20 months of ageing was studied over three vintages (2004, 2005, 2006). Pectinase rich enzyme preparations, by degrading grape berry cell walls, led to a modification of the molecular weight distribution of polysaccharides released into the wines. Enzyme-treated wines contained more Rhamnogalacturonan II (RG-II) and less polysaccharides rich in arabinose and galactose (PRAGs) over the three vintages. The enzyme treatment also modified wine polyphenol composition. An increase of colour intensity, of derived pigments resistant to sulphite bleaching and of proanthocyanidins (condensed tannins) was observed, modulated by vintage effect. Principal Component...
Tipo: Journal Article Palavras-chave: WINE; ENZYME; POLYPHENOL; TANNIN; ANTHOCYANIN; COLOUR; PECTIC POLYSACCHARIDE; RG-II.
Ano: 2010 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20102e86949&uri=/notices/prodinra1/2010/08/
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Monomeric phenols of cashew apple (Anacardium occidentale L.) Inra
Michodjehoun-Mestres, L.; Souquet, J.M.; Fulcrand, H.; Bouchut, C.; Reynes, M.; Brillouet, J.M..
Monomeric phenols were extracted by acetone/water (60:40) from the skin and flesh of four cashew apple genotypes from Brazil and Benin (West Africa), purified by absorption chromatography and subjected to HPLC-DAD/ESI-MS analysis. Skins were found much richer than fleshes in simple phenolics. Flavonol glycosides were dominant with myricetin and quercetin hexosides (2 of each), pentosides (3 of each), and rhamnosides as majorcompounds. Anthocyanidin glycosides were detected in skins from the two scarlet and orange pigmented genotypes as peonidin, petunidin and cyanidin 3-O-hexosides, and were absent from fleshes
Tipo: Journal Article Palavras-chave: NOIX DE CAJOU; ANTHOCYANE; PEAU; CHAIR; FAUX-FRUIT ANACARDIUM OCCIDENTALE; ANACARDIACEAE; CASHEW APPLE; PSEUDO FRUIT; MONOMERIC PHENOL; SKIN; FLESH; FLAVONOL GLYCOSIDE; ANTHOCYANIDIN GLYCOSIDE; HPLC-DAD/ESI-MS.
Ano: 2009 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD200972d95ed2&uri=/notices/prodinra1/2010/08/
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New compounds obtained by evolution and oxidation of malvidin 3-O-glucoside in ethanolic medium Inra
Es-Safi, N.E.; Meudec, E.; Bouchut, C.; Fulcrand, H.; Ducrot, P.H.; Herbette, G.; Cheynier, V..
Two new colorless phenolic compounds were formed from malvidin 3-O-glucoside incubated in an ethanolic solution. Their structures were characterized by means of one- and two-dimensional NMR analysis and through electrospray ionization-mass spectrometry. As compared to the structure of the initial anthocyanin skeleton, the first new compound showed the presence of two fused five-membered rings replacing the pyran ring and of a carbonyl function on the 2-position. The first five-membered ring was shown to result from the formation of a new linkage between the B ring 6'-position and the C ring 4-position, while the second was a dihydro furan ring with an oxygenated ether linkage between the 8a-position and the 37-position. The second isolated compound was...
Tipo: Journal Article Palavras-chave: POLYPHENOL; ANTHOCYANIN; MALVIDIN 3-O-GLUCOSIDE; REACTION; PRODUCT CHARACTERIZATION; MASS SPECTROMETRY; NMR.
Ano: 2008 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD200883f712ee&uri=/notices/prodinra1/2009/02/
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Optimization of simultaneous flavanol, phenolic acid, and anthocyanin extraction from grapes using an experimental design: application to the characterization of Champagne grape varieties Inra
Mané, C.; Souquet, J.M.; Ollé, D.; Verries, C.; Veran, F.; Mazerolles, G.; Cheynier, V.; Fulcrand, H..
Optimization of polyphenol extraction from grape skin, seed, and pulp was performed on Vitis vinifera L. cv. Pinot Noir, by response surface methodology using a Doehlert design. An acidified mixture of acetone/water/methanol was the best solvent for simultaneous extraction of major polyphenol groups from all berry parts, while optimum extraction times and solid-to-liquid ratios varied according to the part. The determined composition from the model agreed with independent experimental results. Analysis of the three Champagne grape varieties showed that proanthocyaniclins were the major phenolic compounds in each part (60-93%). The total berry proanthocyanidin content was highest in Pinot Meunier (11 g kg(-1)) and lowest in Chardonnay (5 g kg(-1)), but...
Tipo: Journal Article Palavras-chave: VITIS VINIFERA L..
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008a3c73ae&uri=/notices/prodinra1/2009/02/
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Phenolic reactions during winemaking and aging Inra
Fulcrand, H.; Duenas, M.; Salas, E.; Cheynier, V..
The reactivity of polyphenols is due to the position of the hydroxyl groups on their aromatic nuclei. Ortho-hydroxyl groups promote oxidation while meta-hydroxyl groups induce electrophilic aromatic substitution. Both hydroxylation patterns are encountered in flavonoid structures, on the B and A rings, respectively. In addition to oxidation and electrophilic aromatic substitution, flavonoids undergo nucleophilic addition on the central C ring when it is positively charged. Reactions of the A and C rings are pH-dependent. The A ring of flavonoids undergoes a polycondensation reaction mediated by an aldehyde. The products are anthocyanin and flavanol polymers and copolymers constituted of both. Flavanol polymers are not stable and rearrange into vinyl...
Tipo: Journal Article Palavras-chave: TANNIN; ANTHOCYANIN; POLYPHENOL; WINE; REACTION.
Ano: 2006 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20102637f155&uri=/notices/prodinra1/2010/09/
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The impact of oxygen exposure before and after bottling on the polyphenolic composition of red wines Inra
Wirth, J.; Morel-Salmi, C.; Souquet, J.M.; Dieval, J.B.; Aagaard, O.; Vidal, S.; Fulcrand, H.; Cheynier, V..
The impact of moderate oxygen exposure after bottling on wine phenolic composition and colour properties has been investigated on four Grenache red wines showing high and low phenolic contents, obtained by flash release (FR) and traditional soaking (Trad), respectively, and processed with (Mox, 4.6 mg l(-1) O-2) or without (noMox) micro-oxygenation. Four oxygen transfer rate (OTR) conditions (0.8, 1.9, 8.0, and 11.9 mu l oxygen/bottle/day) were ensured by using synthetic closures with controlled oxygen permeability and storage under controlled atmosphere. Wine phenolic composition and colour were monitored by triplicate analysis of bottles sampled at bottling (T0) and after 5 and 10 months of ageing. Phenolic composition was determined by reverse-phase...
Tipo: Journal Article Palavras-chave: RED WINE; OXIDATION; OXYGEN TRANSFER RATE; SYNTHETIC CLOSURE; PHENOLIC COMPOUND; COLOUR.
Ano: 2010 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD201011b08a50&uri=/notices/prodinra1/2010/09/
Registros recuperados: 10
Primeira ... 1 ... Última
 

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