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Evaluation of the Antioxidant Activity of Cell Extracts from Microalgae

A growing market for novel antioxidants obtained from non-expensive sources justifies educated screening of microalgae for their potential antioxidant features. Characterization of the antioxidant profile of 18 species of cyanobacteria (prokaryotic microalgae) and 23 species of (eukaryotic) microalgae is accordingly reported in this paper. The total antioxidant capacity, accounted for by both water- and lipid-s...

Do bioactive carotenoids contribute to the color of edible mushrooms?

Carotenoids are biologically active phytochemicals present as micro-components in fruits and vegetables, being responsible for their yellow, orange and red colors. The chromatographic behavior and the UV absorption spectrum provided by HPLC-DAD analysis constitute the clues for their identification. Mushrooms are of increasing importance in modern nutrition and medicine, due to the presence of metabolites with ...

Oxidation mechanisms occurring in wines

The present review aims to show the state of the art on the oxidation mechanisms occurring in wines, as well as the methods to monitor, classify and diagnose wine oxidation. Wine oxidation can be divided in enzymatic oxidation and non-enzymatic oxidation. Enzymatic oxidation almost entirely occurs in grape must and is largely correlated with the content of hydroxycinnamates, such as caffeoyltartaric acid and pa...

Managing wine quality: strategies and tools

Impact of oxygen on wine quality

Chemical reactivity of paraquat with the previously validated antidote, sodium ...

Instrumental and sensory approaches for the characterization of compounds respo...

More than 800 aromatic compounds have been identified in wine, some of them at the ng/l level. Wine, therefore, constitutes a very complex matrix, from which it is difficult to isolate a specific aroma character. Gas chromatography–olfactometry (GC–O) applied to wine extracts is used to characterize odor-active zones that are often treated in a hierarchical way by Aroma Extract Dilution Analysis (AEDA). The aro...

Reactivity of paraquat with sodium salicylate: Formation of stable complexes

Sodium salicylate (NaSAL) has been shown to be a promising antidote for the treatment of paraquat (PQ) poisonings. The modulation of the pro-oxidant and pro-inflammatory pathways, as well as the antithrombogenic properties of NaSAL are probably essential features for the healing effects provided by this drug. Nevertheless, a possible direct chemical reactivity between PQ and NaSAL is also a putative pathway to ...

Study of major aromatic compounds in port wines from carotenoid degradation

The carotenoids degradation and the formation of volatiles were examined by simulating Port wine aging. A two year old red Port wine was saturated with oxygen, supplemented with lutein and b-carotene and kept at 60ºC during 87 h. A similar study was performed in a model wine solution. Results showed that the percentage decrease in lutein levels was, respectively, 79% and 95%, in the wine model solution and in t...

Nor-isoprenoids profile during port wine ageing—influence of some technological...

Nor-isoprenoid compounds, such as β-damascenone, β-ionone, 2,2,6-trimethylcyclohexanone (TCH), 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) and vitispirane were determined in 14 young port wines and 45 old port wines. As between the two groups of wines levels of these compounds are quite different, an experimental protocol was performed in order to determine which technological parameter (dissolved O2, free SO2...