Characteristics of quality parameters of grape musts and wines enriched with lignans

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F16%3A00000628" target="_blank" >RIV/00027022:_____/16:00000628 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Characteristics of quality parameters of grape musts and wines enriched with lignans

Original language description

Lignans are naturally occurring compounds that are found particularly in foods rich in fibre, such as seeds, legumes, nuts, fruits and vegetables [1]. In fruits, lignans are present in very low rates ranging from about 1% of total solids [2]. Despite this, however, fruits and vegetables are ranked among the significant sources as they are consumed in greater quantities than seeds [3, 4]. The rich source of natural lignans are conifer’s knots, which can be added to food after extraction. Levels of lignans reached in knots of the Norway spruce (Picea abies) ranged from 6% to 29%; of these, 7-hydroxymatairesinol (HMR) was the most represented member. HMR has significant biological effects and is generally an anticancer and antioxidant agent [5]. Due to the beneficial and demonstrable health effects and the low content in foods the aim of this study was extraction of lignans from knots and then their adding to grape musts and wines. In final products were analyzed following parameters: HMR concentration, antioxidant activities expressed as FRAP and DPPH, total polyphenols, and sensory parameters i.e., consumer acceptability. Relationships between the above mentioned quality parameters were observed to avoid negative effects on the sensory quality of these products by the bitter taste of the lignan extract. Financial support for this research was provided by project no. QJ 1210258 of the Agency of the Ministry of Agriculture of the Czech Republic.

Czech name

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Czech description

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Type

O - Miscellaneous

CEP classification

GM - Food industry

OECD FORD branch

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Project

<a href="/en/project/QJ1210258" target="_blank" >QJ1210258: Extraction of lignans from wood and their use in food supplements with significant biological effects.</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2016

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů