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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dc.authorid0000-0003-0319-6312tr
dc.contributor.authorSönmez Gürer, Eda
dc.contributor.authorGhanem Chantel
dc.contributor.authorBouajila Jalloul
dc.contributor.authorRizk Ziad
dc.contributor.authorBeyrouthy Marc El
dc.contributor.authorSadaka Carmen
dc.contributor.authorSouchard Jean Pierre
dc.contributor.authorTaillandier Patricia
dc.contributor.authorSharifi-Rad Javad
dc.contributor.authorNehme Nancy
dc.contributor.authorRayess Youssef El
dc.date.accessioned2024-03-06T06:17:52Z
dc.date.available2024-03-06T06:17:52Z
dc.date.issuedMayıs 2023tr
dc.departmentEczacılık Fakültesitr
dc.description.abstractThis 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.tr
dc.identifier.doi10.1186/s41110-023-00207en_US
dc.identifier.issn1519-8928
dc.identifier.scopus2-s2.0-85159002483en_US
dc.identifier.scopusqualityQ4
dc.identifier.urihttp://dx.doi.org/10.1186/s41110-023-00207-w
dc.identifier.urihttps://hdl.handle.net/20.500.12418/14724
dc.identifier.volume48tr
dc.identifier.wosWOS:001260027600002en_US
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.relation.ispartofNutrireen_US
dc.relation.publicationcategoryUluslararası Hakemli Dergide Makale - Kurum Öğretim Elemanıtr
dc.rightsinfo:eu-repo/semantics/openAccesstr
dc.titleComparative analysis of pre-fermentation treatments on phenolic compounds and bioactivity in Vitis Vinifera var. Syrah and var. Cabernet Sauvignon grapesen_US
dc.typeArticleen_US

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