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Resveratrol transformation in red wine after heat treatment

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorEL KHAWAND, Toni
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorVALLS FONAYET, Josep
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDA COSTA, Gregory
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorHORNEDO ORTEGA, Ruth
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorJOURDES, Michael
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorFRANC, Celine
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDE REVEL, Gilles
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDECENDIT, Alain
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorKRISA, Stephanie
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorRICHARD, Tristan
dc.date.accessioned2021-03-31T13:57:32Z
dc.date.available2021-03-31T13:57:32Z
dc.date.issued2020-02-07
dc.identifier.issn0963-9969en_US
dc.identifier.urioai:crossref.org:10.1016/j.foodres.2020.109068
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/26842
dc.description.abstractEnResveratrol is a well-known wine constituent. Its concentration can vary according to the cultivar choice and the winemaking process. Due to its phenolic structure, resveratrol could be transformed under high temperature or oxidative conditions, leading to the formation of various derivatives including oligomers. Hence, the goal of this study is to investigate the presence of these derivatives in wine. In the first stage, hemisynthesis of oligomeric stilbenes was achieved from resveratrol in ethanol by oxidative coupling using metals. Four de novo synthetized resveratrol derivatives were identified by MS and NMR spectroscopy including two new molecules, oxistilbenin F and oxistilbenin G. In the second stage, analysis of red wine after heat treatment by LC-MS confirmed the presence of some of these compounds in wine. Finally, the anti-inflammatory effects of the compounds were evaluated by studying their ability to prevent lipopolysaccharide (LPS)-induced upregulation of nitric oxide (NO) and reactive oxygen species (ROS) production in RAW 264.7 macrophage cell line.
dc.language.isoENen_US
dc.sourcecrossref
dc.subject.enresveratrol
dc.subject.enstilbene
dc.subject.enhemisynthesis
dc.subject.enwine
dc.subject.enoxidative coupling
dc.subject.enanti-inflammatory effect
dc.title.enResveratrol transformation in red wine after heat treatment
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.foodres.2020.109068en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
dc.identifier.pubmed32331691en_US
bordeaux.journalFood Research Internationalen_US
bordeaux.volume132en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcedissemin
hal.exportfalse
workflow.import.sourcedissemin
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Food%20Research%20International&rft.date=2020-02-07&rft.volume=132&rft.eissn=0963-9969&rft.issn=0963-9969&rft.au=EL%20KHAWAND,%20Toni&VALLS%20FONAYET,%20Josep&DA%20COSTA,%20Gregory&HORNEDO%20ORTEGA,%20Ruth&JOURDES,%20Michael&rft.genre=article


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