Interaction of wine mannoproteins and arabinogalactans with anthocyanins
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.19/4673 |
Resumo: | Wine polymeric material (WPM), which includes polysaccharides, proteins, and polyphenolic compounds, interacts with anthocyanins. To determine the contribution of polysaccharides in these interactions, the diffusion performance of anthocyanins along a dialysis membrane was determined in the presence and absence of isolated mannoproteins (MP) and arabinogalactans (AG) from WPM. Furthermore, to estimate the extent of the interaction between WPM and polyphenolic compounds, the activation energy (Ea) required for their diffusion in the presence of WPM was determined. AG, generally more abundant than MP in wine, interact in a greater extent with anthocyanins, showing their relevant contribution for WPM/anthocyanins interactions. The Ea for the diffusion of polyphenolic compounds in presence of WPM indicated the occurrence of interactions with relative weak to strong intensities (2.6–50.8 kJ/mol). As not all polyphenolic compounds were able to be released from WPM, stronger interactions, possibly by covalent linkages, are involved, providing new insights on WPM/polyphenolic compounds relationships. |
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7160 |
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Interaction of wine mannoproteins and arabinogalactans with anthocyaninsPolysaccharidesAnthocyaninsInteractionsPolyphenolsWine polymeric material (WPM), which includes polysaccharides, proteins, and polyphenolic compounds, interacts with anthocyanins. To determine the contribution of polysaccharides in these interactions, the diffusion performance of anthocyanins along a dialysis membrane was determined in the presence and absence of isolated mannoproteins (MP) and arabinogalactans (AG) from WPM. Furthermore, to estimate the extent of the interaction between WPM and polyphenolic compounds, the activation energy (Ea) required for their diffusion in the presence of WPM was determined. AG, generally more abundant than MP in wine, interact in a greater extent with anthocyanins, showing their relevant contribution for WPM/anthocyanins interactions. The Ea for the diffusion of polyphenolic compounds in presence of WPM indicated the occurrence of interactions with relative weak to strong intensities (2.6–50.8 kJ/mol). As not all polyphenolic compounds were able to be released from WPM, stronger interactions, possibly by covalent linkages, are involved, providing new insights on WPM/polyphenolic compounds relationships.Repositório Científico do Instituto Politécnico de ViseuGonçalves, Fernando J.Coimbra, Manuel A.Fernandes, PedroWessel, Dulcineia FerreiraCardoso, Susana M.Rocha, Sílvia M.2017-10-06T08:39:47Z2017-09-202017-09-20T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.19/4673engGonçalves, F.J., Fernandes, P.A.R., Wessel, D.F., Cardoso, S.M., Rocha, S.M., & Coimbra, M.A. (2017). Interaction of wine mannoproteins and arabinogalactans with anthocyanins. Food Chemistry, pp. 1-37. Doi: http://dx.doi.org/10.1016/j.foodchem.2017.09.097.http://dx.doi.org/10.1016/j.foodchem.2017.09.097info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-01-16T15:27:26Zoai:repositorio.ipv.pt:10400.19/4673Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:43:14.075769Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Interaction of wine mannoproteins and arabinogalactans with anthocyanins |
title |
Interaction of wine mannoproteins and arabinogalactans with anthocyanins |
spellingShingle |
Interaction of wine mannoproteins and arabinogalactans with anthocyanins Gonçalves, Fernando J. Polysaccharides Anthocyanins Interactions Polyphenols |
title_short |
Interaction of wine mannoproteins and arabinogalactans with anthocyanins |
title_full |
Interaction of wine mannoproteins and arabinogalactans with anthocyanins |
title_fullStr |
Interaction of wine mannoproteins and arabinogalactans with anthocyanins |
title_full_unstemmed |
Interaction of wine mannoproteins and arabinogalactans with anthocyanins |
title_sort |
Interaction of wine mannoproteins and arabinogalactans with anthocyanins |
author |
Gonçalves, Fernando J. |
author_facet |
Gonçalves, Fernando J. Coimbra, Manuel A. Fernandes, Pedro Wessel, Dulcineia Ferreira Cardoso, Susana M. Rocha, Sílvia M. |
author_role |
author |
author2 |
Coimbra, Manuel A. Fernandes, Pedro Wessel, Dulcineia Ferreira Cardoso, Susana M. Rocha, Sílvia M. |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Repositório Científico do Instituto Politécnico de Viseu |
dc.contributor.author.fl_str_mv |
Gonçalves, Fernando J. Coimbra, Manuel A. Fernandes, Pedro Wessel, Dulcineia Ferreira Cardoso, Susana M. Rocha, Sílvia M. |
dc.subject.por.fl_str_mv |
Polysaccharides Anthocyanins Interactions Polyphenols |
topic |
Polysaccharides Anthocyanins Interactions Polyphenols |
description |
Wine polymeric material (WPM), which includes polysaccharides, proteins, and polyphenolic compounds, interacts with anthocyanins. To determine the contribution of polysaccharides in these interactions, the diffusion performance of anthocyanins along a dialysis membrane was determined in the presence and absence of isolated mannoproteins (MP) and arabinogalactans (AG) from WPM. Furthermore, to estimate the extent of the interaction between WPM and polyphenolic compounds, the activation energy (Ea) required for their diffusion in the presence of WPM was determined. AG, generally more abundant than MP in wine, interact in a greater extent with anthocyanins, showing their relevant contribution for WPM/anthocyanins interactions. The Ea for the diffusion of polyphenolic compounds in presence of WPM indicated the occurrence of interactions with relative weak to strong intensities (2.6–50.8 kJ/mol). As not all polyphenolic compounds were able to be released from WPM, stronger interactions, possibly by covalent linkages, are involved, providing new insights on WPM/polyphenolic compounds relationships. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-10-06T08:39:47Z 2017-09-20 2017-09-20T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.19/4673 |
url |
http://hdl.handle.net/10400.19/4673 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Gonçalves, F.J., Fernandes, P.A.R., Wessel, D.F., Cardoso, S.M., Rocha, S.M., & Coimbra, M.A. (2017). Interaction of wine mannoproteins and arabinogalactans with anthocyanins. Food Chemistry, pp. 1-37. Doi: http://dx.doi.org/10.1016/j.foodchem.2017.09.097. http://dx.doi.org/10.1016/j.foodchem.2017.09.097 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
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reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799130901080178688 |