Catechin and Epicatechin Contents in Wines Obtained from Brazilian Exotic Tropical Fruits

Suyare Araújo Ramalho, Nayjara Carvalho Gualberto, Maria Terezinha Santos Leite Neta, Rejane Andrade Batista, Suzane Macêdo Araújo, Jane de Jesus da Silveira Moreira, Narendra Narain

Laboratory of Flavor & Chromatographic Analyses/PROCTA, Federal University of Sergipe, S?o Cristóv?o, Brazil.
Laboratory of Flavor & Chromatographic Analyses/PROCTA, Federal University of Sergipe, S?o Cristóv?o, Brazil..

DOI: 10.4236/fns.2014.55053                

Abstract

Flavonoids constitute a diverse group of secondary metabolites which are present in both fruits and wines. The contents of some of the most prominent compounds such as catechin and epicatechin are little known in wines prepared from tropical fruits. In this context, this study was aimed to determine catechin and epicatechin contents in wines processed from 7 tropical fruits (cajá-umbu, cashew apple, mangaba, pineapple, siriguela, sugar apple and umbu), by HPLC-DAD system. Moreover the total phenolic compounds content was also determined in these wines and compared to those of the commercial wines obtained from grapes and cashew apple. The wines produced in this work contained higher total phenolic compounds contents when compared to that of the grape wines. The higher values of total phenolic compounds were found in wines elaborated from cajá-umbu (123.4 mg·mL^{-1 GAE) and from cashew (87.5 mg·mL-1 GAE). However, higher contents of catechin and epicatechin were found in wines obtained from mangaba (14.01 ± 0.37 mg·L-1, 22.66 ± 1.03 mg·L-1), siriguela (9.97 ± 0.28, 4.38 ± 0.45) and cashew apple (7.46 ± 0.18, 1.30 ± 0.17) fruits. The present work indicates that the use of exotic tropical fruits is feasible in developing wines which could serve as functional foods as these contain appreciable quantities of catechin and epicatechin.}

Keywords

Tropical Fruits; Cajá-Umbu; Mangaba; Cashew Apple; Siriguela; Wines; HPLC-DAD

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1]	M. Monagas, B. Bartolome and C. Gomez-Cordoves, “Update Knowledge about the Presence of Phenolic Compounds in Wine,” Critical Reviews in Food Science and Nutrition, Vol. 45, No. 2, 2005, pp. 85-118. http://dx.doi.org/10.1080/10408690490911710
[2]	J. Gusman, H. Malonne and G. Atassi, “A Repraisal of the Potential Chemopreventive and Chemotherapeutic Properties of Resveratrol,” Carcinogenesis, Vol. 22, No. 8, 2001, pp. 1111-1117. http://dx.doi.org/10.1093/carcin/22.8.1111
[3]	I. Esparza, C. Santamaría, M. I. Calvo and J. M. Fernández, “Composition and Analysis of Colloidal Matter along Wine-Making,” Exploitation of Its Antioxidant Activity in Final Stabilization Residues, Microchemistry Journal, Vol. 91, No. 1, 2009, pp. 32-39. http://dx.doi.org/10.1016/j.microc.2008.07.002
[4]	R. Boulton, “The Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: A Critical Review,” American Journal of Enology and Viticulture, Vol. 52, No. 2, 2001, pp. 67-87.
[5]	P. L. Treissedre, E. N. Frankel, A. L. Waterhouse, H. Peleg and J. B. German, “Inhibition of in Vitro Human LDL Oxidation by Phenolic Antioxidants from Grapes and Wines,” Journal of the Science of Food and Agriculture, Vol. 70, No. 1, 1996, pp. 55-61.
[6]	C. Auger, N. Al-Awwadi, A. Bornet, J. M. Rouanet, F. Gasc, G. Cros and P. L. Teissedre, “Catechins and Procyanidins in Mediterranean Diets,” Food Research International, Vol. 37, No. 3, 2004, pp. 233-245. http://dx.doi.org/10.1016/j.microc.2008.07.002
[7]	A. S. Meyer, O. S. Yi, D. A. Pearson, A. L. Waterhouse and E. N. Frankel, “Inhibition of Human Low Density Lipoprotein Oxidation in Relation to Composition of Phenolic Antioxidants in Grapes (Vitis vinifera),” Journal of Agricultural and Food Chemistry, Vol. 45, No. 5, 1997, pp. 1638-1643.
[8]	O. Gurbuz, D. Goçmen, F. Dagdelen, M. Gursoy, S. Aydin, I. Sahin, L. Buyukuysal and M. Usta, “Determination of Flavan-3-ols and Trans-Resveratrol in Grapes and Wine Using HPLC with Fluorescence Detection,” Food Chemistry, Vol. 100, No. 2, 2007, pp. 518-525. http://dx.doi.org/10.1016/j.foodchem.2005.10.008
[9]	A. A. Van der Sluis, M. Dekker, A. de Jager and W. M. F. Jongen, “Activity and Concentration of Polyphenolic Antioxidants in Apple: Effect of Cultivar, Harvest Year, and Storage Conditions,” Journal Agriculture Food Chemistry, Vol. 49, No. 8, 2001, pp. 3606-3613. http://dx.doi.org/10.1021/jf001493u
[10]	S. H. Häkkinen, S. O. Kärenlampi, H. M. Mykkänen and A. R. Törrönen, “Influence of Domestic Processing and Storage on Flavonol Contents in Berries,” Journal of Agricultural and Food Chemistry, Vol. 48, No. 7, 2000, pp. 2960-2965. http://dx.doi.org/10.1021/jf991274c
[11]	D. B. Haytowitz, S. Bhagwat and J. M. Holden, “Sources of Variability in the Flavonoid Content of Foods,” Procedia Food Science, Vol. 2, 2013, pp. 46-51. http://dx.doi.org/10.1016/j.profoo.2013.04.008
[12]	S. M. Araújo, F. C. Silva, J. J. S. Moreira, N. Narain and R. R. Souza, “Biotechnological Process for Obtaining New Fermented Products from Cashew Apple Fruit by Saccharomyces cerevisiae Strains,” Journal of Industrial Microbiology Biotechnology, Vol. 38, No. 9, 2011, pp. 1161-1169. http://dx.doi.org/10.1007/s10295-010-0891-6
[13]	P. Viñas, C. López-Erroz, J. J. Marín-Hernández and M. Hernández-Córdoba, “Determination of Phenols in Wines by Liquid Chromatography with Photodiode Array and Fluorescence Detection,” Journal of Chromatography A, Vol. 871, No. 1-2, 2000, pp. 85-93. http://dx.doi.org/10.1016/S0021-9673(99)01087-0
[14]	A. Aworski and C. Y. Lee, “Fractionation and HPLC Determination of Grape Phenolics,” Journal of Agricultural and Food Chemistry, Vol. 35, No. 2, 1987, pp. 257-259. http://dx.doi.org/10.1021/jf00074a022
[15]	J. Oszmianski, T. Ramos and M. Bourzeix, “Fractionation of Phenolics Compounds in Red Wines,” American Journal of Enology and Viticulture, Vol. 39, No. 3, 1988, pp. 259-262.
[16]	M. P. Serratosa, A. Lopez-Toledano, J. Merida and M. Medina, “Changes in Color and Phenolic Compounds during the Raisining of Grape cv. Pedro Ximenez,” Journal of Agricultural and Food Chemistry, Vol. 56, No. 8, 2008, pp. 2810-2816. http://dx.doi.org/10.1021/jf073278k
[17]	M. Lopez-Velez, F. Martinez-Martinez and C. Del ValleRibes, “The Study of Phenolic Compounds as Natural Antioxidants in Wine,” Critical Reviews in Food Science and Nutrition, Vol. 43, No. 3, 2003, pp. 233-244. http://dx.doi.org/10.1080/10408690390826509
[18]	A. Czyzowska and E. Pogorzelski, “Changes to Polyphenols in the Process of Production of Must and Wines from Blackcurrants and Cherries. Part II. Anthocyanins and Flavanols,” European Food Research and Technology, Vol. 218, No. 4, 2004, pp. 355-359. http://dx.doi.org/10.1007/s00217-003-0857-2
[19]	M. Bourzeix, D. Weyland and N. Heredia, “étude des Catéchines et des Procyanidols de la Grape de Raisin, du vin et d’Autres Dérivés de la Vigne,” Bulletin de L’OIV, Vol. 670, 1986, pp. 1175-1254.
[20]	V. Katalinic, M. Milos, D. Modun, I. Music and M. Boban, “Antioxidant Effectiveness of Selected Wines in Comparison with (+) Catechin,” Food Chemistry, Vol. 86, No. 4, 2004, pp. 593-600. http://dx.doi.org/10.1007/s00217-003-0857-2
[21]	M. J. Cejudo-Bastante, M. S. Pérez-Coello and I. Hermosín-Gutiérrez, “Effect of Wine Micro-Oxygenation Treatment and Storage Period on Colour-Related Phenolics, Volatile Composition and Sensory Characteristics,” LWT—Food Science and Technology, Vol. 44, No. 4, 2011, pp. 866-874. http://dx.doi.org/10.1016/j.lwt.2010.10.015
[22]	R. M. Orduña, “Climate Change Associated Effects on Grape and Wine Quality and Production,” Food Research International, Vol. 43, No. 7, 2010, pp. 1844-1855. http://dx.doi.org/10.1016/j.foodres.2010.05.001
[23]	J. Mulero, F. Pardo and P. Zafrilla, “Effect of Principal Polyphenolic Components in Relation to Antioxidant Activity in Conventional and Organic Red Wines During Storage,” European Food Research and Technology, Vol. 229, No. 5, 2009, pp. 807-812. http://dx.doi.org/10.1007/s00217-009-1117-x
[24]	T. M. Benassi and M. H. Cecchi, “Caracterização de Vinhos Riesling Nacionais quanto aos ácidos Carboxílicos e a alguns Compostos Fenólicos,” Vol. 11, Alimentação e Nutrição, São Paulo, 2000, pp. 23-33.
[25]	E. Gomez-Plaza, R. Gil-Muñoz, J. M. Lopez-Roca, A. Martinez-Cutillas and J. I. Fernandez-Fernandez, “Phenolic Compounds and Color Stability of Red Wines: Effect of Skin Maceration Time,” American Journal of Enology and Viticulture, Vol. 52, No. 3, 2001, pp. 266270.
[26]	V. Z. Blanco, J. M. Auw, C. A. Sims and S. F. O’Keefe, “Effect of Processing on Phenolics of Wines,” ProcessInduced Chemical Changes in Food, Vol. 434, Plenum Press, New York, 1998, pp. 327-340. http://dx.doi.org/10.1007/978-1-4899-1925-0_27
[27]	A. Marquez, M. P. Serratosa, A. Lopez-Toledano and J. Merida, “Colour and Phenolic Compounds in Sweet Red Wines from Merlot and Tempranillo Grapes Chamber-Dried under Controlled Conditions,” Food Chemistry, Vol. 130, No. 1, 2012, pp. 111-120. http://dx.doi.org/10.1016/j.foodchem.2011.07.010
[28]	F. S. Dias, M. P. Lovillo, C. G. Barroso and J. M. David, “Optimization and Validation of a Method for the Direct Determination of Catechin and Epicatechin in Red Wines by HPLC/Fluorescence,” Microchemical Journal, Vol. 96, No. 1, 2010, pp. 17-20. http://dx.doi.org/10.1016/j.microc.2010.01.004
[29]	D. Fracassetti, N. Lawrence, A. G. J. Tredoux, A. Tirelli, H. H. Nieuwoudt and W. J. Du Toit, “Quantification of Glutathione, Catechin and Caffeic Acid in Grape Juice and Wine by a Novel Ultra-Performance Liquid Chromatography Method,” Food Chemistry, Vol. 128, No. 4, 2011, pp. 1136-1142. http://dx.doi.org/10.1016/j.foodchem.2011.04.001