Search Results (138)

Deep eutectic solvents (DES) were selected for the extraction of anthocyanins from red grape skins as an efficient and environmentally friendly solvent alternative to traditional mixtures based on methanol. In silico studies (COSMO-RS) were employed as screening tools to identify the most suitable options, significantly reducing the chemical space of potential DES to be studied. A total of 30,132 DES combinations were assessed. The DESs selected were polyalcohols (ethyleneglycol, glycerol, 1,2-propanediol, and 1,6-hexanediol) and carboxylic acids (citric, oxalic, malic, and lactic acid) as hydrogen bond donors (HBD) and choline chloride, betaine, or salts (potassium carbonate, sodium acetate, and propionate), as hydrogen bond acceptors (HBA). Choline chloride:glycerol and choline chloride:oxaclic acic were selected as solvents to optimize time, temperature, and water content in ultrasound- and microwave-assisted extraction of anthocyanins. In both cases, around 20 wt% of water was found to be the optimum to maximize the extractions, whereas extraction time and temperature depended on the type of anthocyanin. The amount of malvidin-3-O-glucoside extracted by microwave-assisted extraction with choline chloride: oxalic acid was 172 ± 7 mg/kg and 119.5 ± 0.5 mg/kg by ultrasound-assisted extraction with choline chloride: glycerol, which means an increase in performance of, respectively, 64 and a 13% compared to the traditional method. Full article

Grape pomace, the main by-product of winemaking, represents a promising source of anthocyanins for sustainable food applications. This study reports their low-impact aqueous extraction, yielding a two-step isolation of malvidin 3-O-hexoside (94% purity) characterized by spectroscopic and mass spectrometric analyses. The pure molecule was embedded into a jelly candy to develop a nutraceutical prototype, whose colorimetric analysis revealed a stable red hue. The jelly showed time-dependent release of the anthocyanin and strong antiradical capacity. The in vitro digestion confirmed 37% release in the oral phase, 55% in the gastric phase, and complete degradation in the intestinal phase, offering key insights for developing a further advanced strategy to enhance the bioaccessibility throughout the entire gastrointestinal tract. A consumer test (n = 116) indicated good acceptability, particularly among younger and more experienced supplement users. Overall, the study contributes to circular economy strategies towards a more resilient, responsible, and sustainable production system. Full article

Mexican mistletoe (Psittacanthus calyculatus) is an ecologically and pharmacologically relevant hemiparasitic plant whose phytochemical composition varies according to host, organ, and processing. This study analyzed the pericarp, flower, leaf, and peduncle in fresh and freeze-dried conditions. The samples were collected from Forestiera phillyreoides and Mimosa sp. High-performance thin-layer chromatography revealed the presence of malvidin-3-O-glucoside (27.43 ± 1.88 mg/g dry weight [DW]) in freeze-dried pericarps, cyanidin-3-O-glucoside (26.55 ± 1.19 mg/g DW) in freeze-dried flowers, and rutin (5.39 ± 1.24 mg/g DW) in freeze-dried leaves collected from Mimosa sp. Gas chromatography coupled with mass spectrometry (GC-MS) confirmed the presence of gallic acid (40.40 ± 0.228 mg/g DW in freeze-dried pericarps of Mimosa sp.), which was 42.9% higher than the amount found in F. phillyreoides plants. Regarding antioxidant activity, freeze-dried mistletoe pericarps collected from Mimosa sp. exhibited the highest capacity (85.7–94.9% DPPH· and ABTS·⁺ inhibition, respectively). For α-glucosidase inhibition, the half-maximal inhibitory concentration (IC₅₀) values of freeze-dried flowers and pericarps were low (84–85 μg/mL), comparable to acarbose (62 μg/mL). Freeze-drying increased metabolite concentration by up to 54% for gallic acid in the pericarp of plants collected from Mimosa sp. and enhanced bioactivity. Overall, Mexican mistletoe is established as a nutraceutical source with therapeutic potential and sustainable use value. Full article

The Ericaceae family encompasses several berries with recognized health-promoting properties; however, Macleania rupestris, a neotropical species endemic to the Andean region, remains poorly characterized. Background/Objectives: This study aimed to identify the chemical composition of M. rupestris ethanolic extracts and evaluate their biological activities, including antitumoral, hemolytic, anti-inflammatory, and leishmanicidal effects. Methods: The M. rupestris ethanolic extracts were obtained from lyophilized fruits and analyzed by HPLC-MS/MS for phytochemical profiling. Bioactivities were assessed in vitro using tumor and non-tumor cell lines (MTT assay), erythrocyte hemolysis assays, RAW 264.7 macrophage inflammation models, and Leishmania mexicana promastigotes. Results: The chemical analysis revealed anthocyanins (cyanidin-3-glucoside, malvidin-3-glucoside, petunidin-3-glucoside, delphinidin-3-arabinoside), flavonols (quercetin and myricetin derivatives), and coumaroyl iridoids. The extract showed modest antiproliferative activity (IC₅₀ 10.4–22.5 mg/mL) across tumor cell lines with low therapeutic indices, indicating limited selectivity. In contrast, hemolytic activity was negligible (<5% at all tested concentrations), suggesting high biocompatibility. Anti-inflammatory assays indicated a dose-dependent reduction in nitric oxide (NO) production, while no significant leishmanicidal activity was detected. Conclusions: This study provides the first comprehensive evaluation of the previously listed M. rupestris bioactivities. While its antitumoral effects appear limited, its strong hemocompatibility and presence of antioxidant metabolites highlight its potential for biomedical and nutraceutical applications where biocompatibility is critical. Further studies are needed to optimize bioactivity and explore potential synergistic effects. Full article

The development of grapevine varieties combining powdery mildew (Erysiphe necator) resistance with acceptable wine quality represents an important goal for sustainable viticulture. This study evaluated the oenological potential of five advanced breeding lines carrying Run1 or Run1Ren1 resistance loci, developed through marker-assisted selection to achieve 99.2–99.6% Vitis vinifera genome content. Genotypes were assessed under Chilean conditions during the 2024–2025 seasons, analyzing disease resistance, berry characteristics, and wine chemical parameters. All resistant genotypes exhibited complete powdery mildew resistance (OIV scores 9) without fungicide applications. Wine analyses showed pH 3.4–3.9, titratable acidity 3.7–7.8 g/L, and total phenolics 229.2–1356.1 mg GAE/L, values within ranges reported in the literature for commercial wines. Two genotypes evaluated across both seasons showed different patterns of year-to-year variation, with AJ-T2 showing 4.7% variation in anthocyanin content, while AJ-T6 exhibited greater variation in phenolic parameters. HPLC analysis revealed anthocyanin profiles dominated by malvidin-3-glucoside without diglucoside forms, consistent with V. vinifera patterns. These preliminary results from single-plant evaluations suggest that marker-assisted breeding may contribute to developing disease-resistant varieties with wine chemical parameters within commercial ranges, though multi-plant trials with appropriate controls are essential for validation. Full article

Impatiens balsamina is a widely distributed ornamental plant known for its attractive floral colors and significant pharmaceutical value. Anthocyanins are responsible for the floral coloration of I. balsamina. However, the regulatory mechanisms of anthocyanin biosynthesis in the various colors of I. balsamina flowers remain unclear. In this study, we combined metabolome and transcriptome analysis of five groups of I. balsamina with white, pink, red, purple, and magenta flowers. The metabolome analysis identified anthocyanidins, including cyanidin, pelargonidin, delphinidin, peonidin, petunidin, and malvidin, in the petals of I. balsamina. Lower total anthocyanin levels were detected in white and pink flowers compared to red, purple, and magenta flowers. The red coloration was attributed to high concentrations of pelargonidin glucosides, while purple coloration was due to malvidin glucosides. Magenta flowers contained a high percentage of both malvidin and pelargonidin glucosides. Differentially expressed structural genes such as IbCHS1, IbF3H, IbF3′H, IbF3′5′H1, IbF3′5′H2, IbDFR1, IbOMT1, IbOMT2 and IbOMT3 were identified through transcriptome analysis. Furthermore, co-expression analysis identified candidate transcription factors correlated with these structural genes. This study provides new insights into the regulatory mechanisms of anthocyanin biosynthesis in I. balsamina, and offers a theoretical basis for the directed breeding of varieties with new floral colors. Full article

Red grapes are recognized as valuable sources of phenolic compounds with nutritional and technological importance. Anthocyanins strongly influence the color, stability, and antioxidant activity of wines, thereby contributing to both quality and potential health effects. In this study, berries of nine red grapevine cultivars (Alicante Bouschet, Burgund Mare, Busuioacă de Bohotin, Cabernet Franc, Cabernet Sauvignon, Cadarcă, Malbec, Sangiovese, and Syrah) were examined for their anthocyanin composition, total phenolic and flavonoid content, physicochemical parameters, and fatty acid profiles. Anthocyanins were characterized using High Performance Liquid Chromatography coupled with Mass Spectrometry (HPLC-MS), total polyphenols and flavonoids were quantified spectrophotometrically, and fatty acids were determined by Gas Chromatography coupled with Mass Spectrometry (GC-MS). Substantial variability was observed across cultivars for the analyzed traits, with nine anthocyanins identified (total levels ranging from 70.79 ± 13.84 to 335.75 ± 87.62 mg malvidin-3-O-glucoside equivalents (MGE) per 100 g fresh weight (FW). Total phenolics ranged from 107.51 ± 11.11 to 432.13 ± 42.91 mg gallic acid equivalents (GAE) per 100 g FW, and flavonoids from 34.23 ± 11.45 to 162.51 ± 39.63 mg catechin equivalents (CE) per 100 g FW. Ten fatty acids were identified, with linoleic acid being the most abundant. Alicante Bouschet and Burgund Mare showed the highest levels of total anthocyanins, polyphenols, and flavonoids, while Cabernet Franc, Cabernet Sauvignon, and Sangiovese exhibited the richest profiles of polyunsaturated fatty acids, together highlighting their potential as valuable sources of bioactive and nutritional compounds for functional food applications. Cabernet Franc and Sangiovese, characterized by higher titratable acidity and balanced pH, showed favorable traits for producing stable, high-quality wines. Analysis of the data further grouped the cultivars based on their chemical and lipid profiles. Overall, these findings show the notable biochemical differences among the red grapevine cultivars and their potential uses in food and wine production. Full article

Lilac (Syringa spp.) is a widely cultivated ornamental plant prized for its fragrant aroma and attractive flower colors. However, the molecular mechanisms governing its flower pigmentation remain poorly understood. In this study, we performed integrated transcriptomic and metabolomic analyses on purple (Syringa oblata) and white (Syringa oblata var. alba) lilacs at the P1 stage, the point of deepest pigmentation. Compared with W1, P1 has a total of 918 differentially expressed genes, including 614 up-regulated genes and 304 down-regulated genes. And S. oblata exhibited significant upregulation of key anthocyanin biosynthesis genes, including the rate-limiting enzyme gene ObDFR, ObF3’H and transcriptional regulators such as ObWPA, which encodes a WD40 repeat protein. This transcriptional activation was accompanied by a substantial accumulation of 27 anthocyanins, including Petunidin Chloride, Cyanidin Chloride, Delphinidin and so on, while the Petunidin-3-O-rutinoside, Petunidin-3-O-(6-O-p-coumaroyl)-glucoside and Malvidin-3-O-sambubioside-5-O-glucoside were only detected in S. oblata. Furthermore, ATAC-seq analysis revealed that, in comparison to white lilac, purple lilac exhibited 3522 and 805 genes with increased and decreased chromatin accessibility, respectively. Integrative analysis with the transcriptome identified 135 genes that were both more accessible and transcriptionally upregulated in purple lilac, including ObWPA, Ob0214386, and Ob0227194 which belong to WD40 members. Subsequent qRT-PCR validation confirmed ObWPA as the most significantly upregulated gene in purple lilac, a finding consistent with the specific chromatin accessibility detected in its promoter region. To validate its function, we knocked down ObWPA expression in purple lilac using Virus-Induced Gene Silencing (VIGS). This intervention resulted in a dramatic color shift from purple to white, concomitant with a significant decrease in key anthocyanin metabolites such as Cyanidin-3-(6-O-p-caffeoyl)-glucoside, Cyanidin Chloride, Pelargonidin, Cyanidin-3-O-rutinoside, Dihydrokaempferol, and Petunidin Chloride. Collectively, our findings demonstrate that ObWPA is an indispensable positive regulator of purple color formation in S. oblata. Full article

The increasing demand for red wines, supported by their complex sensory features and rich biochemical composition, has encouraged cultivation in non-traditional viticultural regions. This study investigates the antioxidant potential and volatile composition of three red grape cultivars (Feteasca neagra, Merlot, and Pinot noir) cultivated in the Tarnave Vineyard, Romania, a region historically dedicated to white wines but now increasingly favorable to red varieties due to climate change. Antioxidant capacity, assessed via DPPH, Trolox equivalent antioxidant capacity (TEAC), and Ferric reducing antioxidant power (FRAP) assays, identified Feteasca neagra as the most potent (IC₅₀: 115.32 µg/mL; FRAP: 13.45 mmol TE/L). Gas chromatography–mass spectrometry (GC–MS) profiling identified 61 volatile compounds, with Pinot noir showing the highest concentration (99,018.57 µg/L). Multivariate analysis (ANOVA, PCA) confirmed significant varietal differences and terroir-specific influences on wine composition. Pinot noir was characterized by high levels of higher alcohols, esters, and lactones, yielding a floral and fruity aroma, while Feteasca neagra exhibited intense color, high flavonoid content (notably malvidin-3-glucoside), and vanilla–herbal notes. Merlot presented a balanced sensory profile with significant phenolic acid content. These findings highlight the chemical and sensory potential of the Tarnave Vineyard for premium red wine production. Full article

Unveiling how vinification technique shapes wine identity, this study provides a comparative insight into the chemical and sensory profiles of Babica wines produced using traditional, enzyme-assisted, and thermovinification approaches. The kinetics of color parameters changes and the phenolic extraction were monitored during the first five days of maceration. Individual phenolics and volatiles were determined using high-performance liquid and gas chromatography, respectively, while the overall sensory quality of the wines was evaluated by panelists. Significant differences in the extraction kinetics of compounds of interest were observed among treatments, particularly during the first days of maceration. By the end of the study, the thermovinified wine exhibited the highest color intensity (3.80), redness (52.5%), and approximately two-fold higher concentrations of total phenolics (2205 mg gallic acid equivalents/L) compared to the other two treatments. It contained the lowest concentration of tannins (100 mg catechin equivalents/L), anthocyanins (117 mg of malvidin-3-glucoside equivalents/L), and esters and showed the highest levels of volatile alcohols. It was also characterized by the most intense blueberry aroma and astringency in sensory analysis. The applied maceration technique affects the chemical and sensory profiles of Babica wines, with thermovinification favoring young and highly colored wines, whereas conventional vinification enhances the wine’s aging potential. Full article

Grape pomace is a major by-product of winemaking and a rich source of phenolic compounds with antioxidant potential. The Carménère variety, emblematic of Chilean viticulture, remains underutilized despite its high anthocyanin and flavanol content. This study aimed to develop a cost-effective method to recover and stabilize bioactive compounds from Carménère grape pomace. Five extracts were obtained using ethanol–water mixtures (0–100%) and characterized by HPLC-DAD and antioxidant assays (DPPH, FRAP, ORAC-FL). The 80% ethanol extract (EET-80) showed the highest antioxidant capacity (FRAP: 2909.3 ± 37.6; ORAC-FL: 1864.3 ± 157.8 µmol TE/g dw) and was selected for microencapsulation via spray drying using maltodextrin. This scalable technique protects thermosensitive compounds and enhances their applicability. The optimized 1:50 extract-to-carrier ratio achieved high encapsulation efficiency (85.7 ± 0.7%). In Caco-2 cells, the microencapsulated extract (5–250 µg/mL) showed no alteration in metabolic activity and significantly reduced intracellular ROS levels (65% inhibition at 250 µg/mL). Solvent polarity selectively influenced polyphenol recovery—50% ethanol favored catechin (581.1 µg/g) and epicatechin (1788.3 µg/g), while 80% ethanol enhanced malvidin-3-O-glucoside (118.0 µg/g). These findings support the valorization of Carménère grape pomace as a sustainable source of antioxidants and highlight the role of microencapsulation in improving extract stability and functionality. Full article

Plant secondary metabolites regulate plant growth and serve as valuable pharmaceutical resources. Napier grass (Pennisetum purpureum Schumach.), a Poaceae species, shows potential as a functional food. In this study, we employed high-resolution mass spectrometry combined with a data-independent acquisition (DIA) strategy for the untargeted detection of anthocyanins, a group of secondary metabolites, in napier grass. Clear MS² fragmentation patterns were observed for anthocyanins, characterized by diagnostic aglycone signals and sequential losses of hexosyl (C₆H₁₀O₅), deoxyhexosyl (C₆H₁₀O₄), pentosyl (C₅H₈O₄), and p-coumaroyl groups (C₉H₈O₃). Based on matching with authentic standards and an in-house database, ten anthocyanins were identified, seven of which were newly reported in napier grass. In a single-laboratory validation analysis, both absolute and semi-quantitative results reliably reflected the specific distribution of metabolites across different cultivars and plant organs. The purple cultivar (TS5) exhibited the highest anthocyanin content, with the cyanidin 3-O-glucoside content reaching 5.0 ± 0.5 mg/g, whereas the green cultivar (TS2), despite its less pigmented appearance, contained substantial amounts of malvidin 3-O-arabinoside (0.7 ± <0.1 mg/g). Flavonoid profiling revealed that monoglycosylated anthocyanins were the dominant forms in floral tissues. These findings shed light on napier grass metabolism and support future Poaceae breeding and functional food development. Full article

The colour evolution of malvidin-3-O-glucoside (Mv-3-O-glc) elicited by caffeic acid (CAF), (+)-catechin (CA), or syringic acid (SI) was spectrophotometrically monitored in model wine solution, modulating the malvidin-to-polyphenol molar ratio (1:1 to 1:20) and the pH (2.8–3.8). The spectral features provided the thermodynamic parameters Gibbs free energy (ΔG⁰) and equilibrium constant (K_eq), showing that the copigmentation extent is maximized at pH 3.6 and a higher molar ratio (1:20), and that copigments have different efficiency. In a long-term evolution (12 months), transient complexes evolved into different colour characteristics. Spectrophotometry and colorimetry (chroma C*, hue H*, and lightness L*) revealed the formation of stable pigments with peculiar orange-reddish colour when CAF was present; however, in the case of CA, an accentuated yellow tone was observed. SI showed minimum impact in the long-term evolution of Mv-3-O-glc. This study expands knowledge on oenological copigmentation, further exploring its potential implication in the colour of aged red wines. Full article

Phenolic compounds, which are a large group of plant pigments, are recognized as important antioxidants. The potato (Solanum tuberosum L.), particularly the pigmented varieties, could be a source of natural anthocyanins for producing dietary foods. In this study, we analyzed forty potato specimens from our germplasm collection and breeding nurseries using high-performance liquid chromatography (HPLC) and second-order mass spectrometry to identify anthocyanins. We found seven main anthocyanins in potato tubers: delphinidin-3-glucoside, delphinidin-3-rhamnosyl-5-glucoside, petunidin-3-glucoside, malvidin-3-glucoside, cyanidin-3-glucoside, cyanidin-3-rhamnosyl-5-glucoside, and pelargonidin-3-glucoside. Two anthocyanins were found in potato inflorescences: peonidin-3-coumaroyl glucoside and cyanidin-3-coumaroyl glucoside. On average, varieties from the group with red-purple inflorescences contained 187.6 mg/kg of anthocyanins. Genotypes with white corollas had an anthocyanin content below 0.5 mg/kg or between 1.3 and 3.6 mg/kg. Two potato varieties, Vasilek (605.2 mg/kg) and Fioletovyi (501.1 mg/kg), with blue-purple corollas, had the highest total anthocyanin content. Studying the anthocyanin profile of leaves allowed us to identify eleven anthocyanins. The highest anthocyanin content (331.3 mg/kg) was found in varieties with purple or blue-purple tubers, while the lowest content (an average of 15.1 mg/kg) was found in varieties with yellow or cream tubers. Genotypes with purple and blue-purple tuber skin had an average anthocyanin content of 190.7 mg/kg. The group with yellow and cream tubers had an insignificant anthocyanin content (1.2 mg/kg). Varieties from the group with pink tubers had an average anthocyanin content of 43.2 mg/kg. Thus, this study identified diagnostic traits that could be used to assess the morphological characteristics of potato genotypes. Full article

Grapes are a rich source of polyphenols with a positive impact on human health. Polyphenols need to be bioavailable to exert any beneficial effect. However, there is limited knowledge on the bioavailability of polyphenols in grape extracts. The intestinal permeability of nine polyphenols of a red grape skin extract (GSE) was investigated using the Caco-2 cell model that simulates the human intestinal epithelium: three anthocyanins (delphinidin-3-O-glucoside, petunidin-3-O-glucoside and malvidin-3-O-glucoside), three flavonols (quercetin-3-glucoside, kaempferol-3-galactoside and kaempferol-3-glucoside), two hydroxybenzoic acids (gallic acid and syringic acid) and one hydroxycinnamic acid (caftaric acid). Two concentrations of GSE (15 mg/mL and 22 mg/mL) were used. The transport efficiency (TE) through the Caco-2 monolayer was studied. Among anthocyanins, only malvidin-3-O-glucoside was detected at the basolateral side, which represents the bloodstream, with a TE of 1.08 ± 0.01%. Flavonols resulted in a variety of results depending on the GSE concentration. Among flavonols, kaempferol-3-glucoside showed the highest TE of 130 ± 3%. Gallic acid showed the highest TE among the investigated polyphenols with 188 ± 3%. This study provides data on the intestinal transport of red grape skin extract polyphenols that can be used to explore the underlying mechanisms of the intestinal absorption and the bioactivity of natural grape extracts. Full article