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Grape juice

Letícia Monteiro da Fonseca Cardoso, Nina Da Matta Alvarez Pimenta, Raiza Da Silva Ferreira Fiochi, Bruna Ferreira Mota Mota, Juliana Arruda de Souza Monnerat, Cristiane Correia Teixeira, Renata Beatriz Da Rocha Ramalho, Isabelle Waleska Maldronato, Manuela Dolisnky, Gilson Teles Boaventura, Vilma Blondet, Sergio Girão Barroso, Carlos Alberto Soares da Costa, Gabrielle De Souza Rocha
INTRODUCTION: intake of diets with high saturated fat may produce deleterious effects on bone mineralization. Lifestyle changes help reduce the bone loss observed in osteoporosis. Resveratrol, present in grape juice and red wine, has osteogenic and osteoinductive effects, being potentially beneficial for bone health. OBJECTIVE: to evaluate the effects of red grape juice, red wine and resveratrol consumption on bone parameters in Wistar rats submitted to a high-fat diet and physical training...
October 27, 2017: Nutrición Hospitalaria: Organo Oficial de la Sociedad Española de Nutrición Parenteral y Enteral
Jamal Yusefi, Mehran Valaee, Firouzeh Nazari, Javad Maleki, Ehsan Mottaghianpour, Roya Khosrokhavar, Mir-Jamal Hosseini
Ochratoxin A (OTA) is one of the most important mycotoxins that contaminate a broad range of agricultural and food products. In this study, the occurrence of OTA in available brands of grape juice in Iran purchased from retail outlets or producer were determined for the first time using high-performance liquid chromatography (HPLC) with immunoaffinity columns(IAC) as the clean-up step. The average recoveries for OTA in grape juice ranged from 54.2 to 86.6% with the coefficient of variation lower than 17.3% in lowest spiked level (0...
2018: Iranian Journal of Pharmaceutical Research: IJPR
Roseane Andrade Teixeira, Diego Hernando Ângulo Flores, Ricky Cássio Santos da Silva, Flávia Viana Avelar Dutra, Keyller Bastos Borges
A simple HPLC method was developed for the determination of abamectin (ABA), eprinomectin (EPR), and moxidectin (MOX). Pipette-tip molecularly imprinted polymer solid-phase extraction (PT-MIP-SPE) using poly(1-vinylimidazole-co-trimethylolpropane trimethacrylate) as a selective adsorbent material was studied in detail, including the washing solvent, type and volume of eluent, pH, quantity of adsorbent material and sample volume. The performance criteria for linearity, sensitivity, precision, accuracy, recovery, robustness and stability have been assessed and were within the recommended guidelines...
October 1, 2018: Food Chemistry
Daniel-Gheur Tocolini, Mariana Dalledone, João-Armando Brancher, Juliana-Feltrin de Souza, Carla-Castiglia Gonzaga
Background: The consumption of acidified beverages, associated with lower mineralization of primary enamel, is the ideal combination for the development and progression of dental erosion. The objective of this study is to analyze the erosive capacity and the surface roughness of primary teeth enamel after exposure to three different brands of grape juices. Material and Methods: Forty enamel blocks of primary teeth were obtained, attened and polished. They were submitted to initial surface roughness analysis (baseline), and randomly assigned into four groups (n = 10): NAT: natural grape juice (Campo Largo); IND: industrialized grape juice (Dell Vale Kapo); SOY: soy-based grape juice (Ades); and CONT (control): artificial saliva...
April 2018: Journal of Clinical and Experimental Dentistry
Stéphanie Rollero, Audrey Bloem, Anne Ortiz-Julien, Carole Camarasa, Benoit Divol
Saccharomyces cerevisiae is currently the most important yeast involved in food fermentations, particularly in oenology. However, several other yeast species occur naturally in grape must that are highly promising for diversifying and improving the aromatic profile of wines. If the nitrogen requirement of S. cerevisiae has been described in detail, those of non-Saccharomyces yeasts remain poorly studied despite their increasingly widespread use in winemaking. With a view to improving the use of non-Saccharomyces yeasts in winemaking, we explored the fermentation performances, the utilization of nitrogen sources and the volatile compound production of ten strains of non-conventional yeasts in pure culture...
May 7, 2018: FEMS Yeast Research
Olalla López-Fernández, Eva Pose-Juan, Remedios Yáñez, Raquel Rial-Otero, Jesús Simal-Gándara
Five photodegradation products of metrafenone (MTF) and six of mepanipyrim (MEP) were identified in synthetic grape juice at 25 °C and the structures of the main reaction products established. The degradation of MTF and MEP was modelled by using three different strategies involving monitoring (a) the disappearance of the parent compound, (b) the conversion of the parent compound into its main structurally related reaction products and (c) the degradation of the parent compound to all intermediates and degradation end-products...
June 2018: Food Research International
Ali Poostforoushfard, Ahmad R Pishgar, Enayat Berizi, Hasti Nouraei, Zahra Sobhani, Rohallah Mirzaie, Kamiar Zomorodian
Background and Purpose: Patulin is one of the important mycotoxins, produced by a wide range of molds, including Penicillium , Aspergillus, and Bysochlamys. Patulin is mainly found in the rotten parts of fruits and vegetables, such as apples, pears, peach, apricots, and grapes. Currently, the Codex Alimentarius and Food and Drug Administration have recommended a maximum level of 50 µg/L patulin for apple products. The purpose of this study was to investigate patulin contamination of apple juice and cans in 75 samples collected from 15 manufacturers in Shiraz, southern Iran...
December 2017: Advances in Medical Mycology (Iran)
Muhammad Nadeem, Numra Ubaid, Tahir Mahmood Qureshi, Masooma Munir, Arshad Mehmood
Ultrasonics is one of the developing technologies which is being studied extensively on different food commodities. Our aim was to study the effect of sonication and chemical (Potassium metabisulfite, K2 S2 O5 ,) preservation method on grape-carrot juice blend. Sonication/ultrasound treatments (20 kHz frequency, 70% amplitude level (525 W power), and pulse duration 5 s on and 5 s off, 5 min at 15 °C) of all the samples (250 mL) were performed by using an ultrasonic processor with 0.5 in. probe at 2 in...
July 2018: Ultrasonics Sonochemistry
Meng Chen, Shu-Yi Zhou, Erlinda Fabriaga, Pian-Hong Zhang, Quan Zhou
This review addressed drug interactions precipitated by fruit juices other than grapefruit juice based on randomized controlled trials (RCTs). Literature was identified by searching PubMed, Cochrane Library, Scopus and Web of Science till December 30 2017. Among 46 finally included RCTs, six RCTs simply addressed pharmacodynamic interactions and 33 RCTs studied pharmacokinetic interactions, whereas seven RCTs investigated both pharmacokinetic and pharmacodynamic interactions. Twenty-two juice-drug combinations showed potential clinical relevance...
April 2018: Journal of Food and Drug Analysis
Liang Chen, Dimitra L Capone, Federico A Tondini, David W Jeffery
Five co-located clones of Sauvignon blanc grapes were fermented under controlled conditions at laboratory-scale to investigate the impact of yeast strain, commercial enzyme, or nutrient addition on the concentrations of enantiomers of 3-sulfanylhexan-1-ol (3-SH) and 3-sulfanylhexyl acetate (3-SHA) in resulting wines. The relationship of these enantiomers with the odorless 3-SH precursors present in diastereomeric forms in grape juice was also examined. Possible variations may have existed due to clone type, not only for the diastereomers of 3-SH precursors in juices but also for the enantiomers of 3-SH and 3-SHA in the resulting wines, although there was no obvious stereochemical relationship between precursors and free thiols...
April 27, 2018: Journal of Agricultural and Food Chemistry
Louwrens Wiid Theron, Marina Bely, Benoit Divol
The perception of haze in wine is brought about when pathogenesis-related proteins become unstable and aggregate, subsequently resulting in crosslinking until it develops into light-dispersing particles. Elimination of these proteins is usually achieved via bentonite fining, which, although effective, suffers from several drawbacks. The utilization of proteases has been proposed as an ideal alternative. In a previous study, an aspartic protease (MpAPr1) from the yeast Metschnikowia pulcherrima was purified and shown to be partially active against grape proteins in synthetic medium...
April 23, 2018: Applied Microbiology and Biotechnology
Cristiane Copetti, Fernanda Wouters Franco, Eduarda da Rosa Machado, Marcela Bromberger Soquetta, Andréia Quatrin, Vitor de Miranda Ramos, José Cláudio Fonseca Moreira, Tatiana Emanuelli, Cláudia Kaehler Sautter, Neidi Garcia Penna
Few studies investigated the biological effects of American grape cultivars. We investigated the metabolic response after acute consumption of grape juice or wine from Bordo grapes ( Vitis labrusca ) in a placebo-controlled crossover study with fifteen healthy volunteers. Blood samples were collected 1 hour after the intake of 100 mL of water, juice, or wine to measure TBARS, ABTS, FRAP, glucose, and uric acid levels. To evaluate differences in cellular response, intracellular reactive species production (DCFH-DA) and metabolic mitochondrial viability (MTT) were assessed after exposure of human neuron-like cells (SH-SY5Y) to juice or wine...
2018: Journal of Nutrition and Metabolism
Hideki Takase, Kanako Sasaki, Daiki Kiyomichi, Hironori Kobayashi, Hironori Matsuo, Ryoji Takata
3-Sulfanylhexan-1-ol (3SH) is an important contributor to the fruity notes of wine. 3SH exists as odorless precursors in grape and its release from the precursors is generally mediated by yeast during alcoholic fermentation. Here, the impact of lactic acid bacteria on 3SH production was investigated. Among the species tested, only Lactobacillus plantarum released 3SH from S-3-(hexan-1-ol)-l-cysteine (3SH-S-cys) and S-3-(hexan-1-ol)-l-cysteinylglycine (3SH-S-cysgly) in the whole-cell biotransformation assay...
September 1, 2018: Food Chemistry
Olaf J Schelezki, Katja Šuklje, Paul K Boss, David W Jeffery
This study extends previous work on Cabernet Sauvignon wines of lowered alcohol concentrations produced by pre-fermentatively substituting proportions of juice from an overripe crop with "green harvest wine" or water to adjust initial sugar concentrations. Resulting wines were assessed for their volatile compositions and sensory characteristics to evaluate the suitability of this winemaking approach to managing wine alcohol concentrations in warm viticulture regions. Wines from water or green harvest wine substitution were also compared to wines of similar alcohol content produced from earlier harvested grapes...
September 1, 2018: Food Chemistry
Keith S Mason, Rufus Isaacs
Paralobesia viteana (Clemens) (Lepidoptera:Tortricidae), the grape berry moth, is a major economic pest of cultivated grapes in eastern North America. Although pheromone lures and traps are available for monitoring this pest, male moth captures in these traps decline as the infestation risk increases through the multiple generations that occur during a season. This makes it difficult to use traps to monitor this pest's population dynamics and complicates the timing of pest management activities. To test whether seasonal changes in the plant canopy affect captures of male grape berry moth, we manipulated grapevine fruit density or canopy structure in multiple growing seasons, and measured male captures under these conditions...
April 14, 2018: Environmental Entomology
Min-Ju Kim, Sang-Wook Lim, Jong-Hyun Kim, Da-Jeong Choe, Jung-In Kim, Min-Jung Kang
The purpose of this study was to investigate the effects of mixed fruit and vegetable juice on alcohol hangover in healthy adults in a randomized crossover trial. Angelica keiskei /green grape/pear juice (AGP juice) was a mixture of A. keiskei juice, green grape juice, and pear juice at 1:1:1 ratio. Alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) activities of AGP juice were measured in vitro . Fifteen healthy adults consumed alcohol (1.25 g/kg weight), and either water (control group) or AGP juice (AGP juice group)...
March 2018: Preventive Nutrition and Food Science
Beata Olas
Antioxidants present in the diet may have a significant effect on the prophylaxis and progression of various diseases associated with oxidative stress. Berries contain a range of chemical compounds with antioxidant properties, including phenolic compounds. The aim of this review article is to provide an overview of the current knowledge of such phenolic antioxidants, and to discuss whether these compounds may always be natural gifts for human health, based on both in vitro and in vivo studies. It describes the antioxidant properties of fresh berries (including aronia berries, grapes, blueberries, sea buckthorn berries, strawberries and other berries) and their various products, especially juices and wines...
2018: Frontiers in Pharmacology
Wojciech Trzepizur, Vanessa Bironneau, Sylvain Recoquillon, Pascaline Priou, Nicole Meslier, Jean-François Hamel, Samir Henni, Astrid Darsonval, Khaled Messaoudi, Maria Carmen Martínez, Ramaroson Andriantsitohaina, Frédéric Gagnadoux
Background: Endothelial dysfunction, a pathophysiologic determinant of atherogenesis, has been found to occur in obstructive sleep apnea syndrome (OSA) and is improved by continuous positive airway pressure (CPAP). However, the efficacy of CPAP therapy is limited by variable adherence. Alternative treatment strategies are needed. The impact of polyphenols on endothelial function has never been evaluated in OSA. Objective: We evaluated the impact of 1-mo supplementation with grape juice polyphenols (GJPs) on the reactive hyperemia index (RHI), a validated measure of endothelial function in patients with severe OSA...
April 1, 2018: Journal of Nutrition
Fernanda Santos Araujo, Mellany Cristie Ramos Barros, Márcia Luciana Carregosa Santana, Ludmila Smith de Jesus Oliveira, Paula Fernanda Damasceno Silva, Giana da Silveira Lima, André Luis Faria-E-Silva
OBJECTIVE: This study evaluated the effects of adhesive type used as modeling liquid on the stability of the color and opacity of composites submitted to thermal cycling in staining solutions followed by a bleaching procedure. METHODS: Thirty cylinder-shaped composite specimens (10 mm diameter × 1.5 mm thickness) were built using or not using (control) an adhesive (Adper Universal or Scotchbond Multipurpose) as the modeling liquid. After polishing procedures, the color and opacity were measured, and the specimens were submitted to 200 thermal cycles with 10 s of dwell time in baths of grape juice at 5°C, water at 37°C, and coffee at 55°C...
April 1, 2018: Journal of Esthetic and Restorative Dentistry
Letícia Cristina Viana Miguel, Ana Beatriz Ramos de Oliveira Pinn, Horacio Dorigan Moya
An alternative method for quantification of the total reducing capacity (TRC) of processed ready-to-drink fruit juices (orange, grape, peach, mango, cashew, strawberry, apple and guava) is suggested. The spectrophotometric procedure is based on the reduction of Cu(II) to Cu(I) by antioxidants (present in the samples) in aqueous buffered solution (pH 7.0), containing 4,4'-dicarboxy-2,2'-biquinoline acid (H2 BCA), yielding the [Formula: see text] complexes. The absorbance values at 558 nm (A558 nm ) of the [Formula: see text] complexes obtained with juice samples were compared with A558 nm values of the same complexes obtained with a standard ascorbic acid solution and used to quantify and express the reducing capacity of each sample...
April 2018: Journal of Food Science and Technology
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