Sensory assessment of grape polyphenolic fractions: an insight into the effects of anthocyanins on in-mouth perceptions

Autor: Maria Alessandra Paissoni, Pierre Waffo-Teguo, Wen Ma, Michael Jourdes, Simone Giacosa, Susana Río Segade, Luca Rolle, Pierre-Louis Teissedre

Publikováno v: OENO One, Vol 54, Iss 4 (2020)

Anthocyanins are extracted from grape skins during maceration and are responsible for the red colour of wine. Their contribution to in-mouth sensations is mainly related to their interactions with condensed tannins, which are largely responsible for

Externí odkaz: https://doaj.org/article/70112186a8ef41aeb11f4462f7633dfa

Arundinosides I-IX and graminifolosides A-B: 2R-benzylmalate and 2R-isobutylmalates derivatives from Arundina graminifolia (D.Don) Hochr. with antioxidant, cytocompatibility and cytoprotective properties

Autor: Florence Auberon, Opeyemi Joshua Olatunji, Pierre Waffo-Teguo, Oladipupo Odunayo Olatunde, Sudarshan Singh, Frédéric Bonté, Jean-Michel Mérillon, Annelise Lobstein

Publikováno v: Phytochemistry.

Phytochemical investigation of the underground parts of Arundina graminifolia D.Don Hochr was conducted leading to the isolation of nine new glucosyloxybenzyl 2R-benzylmalate and two new glucosyloxybenzyl 2R-isobutylmalate derivatives. The compounds

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef53edd16a2c3957f15f763f368c4891
https://pubmed.ncbi.nlm.nih.gov/36403669

Characterization of Stilbene Composition in Grape Berries from Wild Vitis Species in Year-To-Year Harvest

Autor: Jean-Michel Mérillon, Josep Valls Fonayet, Gilles de Revel, Pierre Waffo-Teguo, Tristan Richard, Céline Franc, Julien Gabaston, Ghislaine Hilbert, Eric Gomès

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2020, 68 (47), pp.13408-13417. ⟨10.1021/acs.jafc.0c04907⟩

International audience; Asian and American Vitis species possess a strong potential for crossbreeding programs, owing to their several resistance properties. Stilbenes are phenolic compounds present in grape berries and are well-known for their main

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f5a522591434da8a65b0da78bc7f5924
https://doi.org/10.1021/acs.jafc.0c04907

Chiroptical and Potential In Vitro Anti-Inflammatory Properties of Viniferin Stereoisomers from Grapevine (Vitis vinifera L)

Autor: Guillaume Buffeteau, Ruth Hornedo-Ortega, Julien Gabaston, Nicolas Daugey, Antonio Palos-Pinto, Anne Thienpont, Thierry Brotin, Jean-Michel Mérillon, Thierry Buffeteau, Pierre Waffo-Teguo

Publikováno v: Food Chemistry
Food Chemistry, 2022, 393, pp.133359. ⟨10.1016/j.foodchem.2022.133359⟩

International audience; Determination of stereochemistry and enantiomeric excess in chiral natural molecules is a research of great interest because enantiomers can exhibit different biological activities. Viniferin stilbene dimers are natural molecu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::420f9cee7e73f429bd6e324d53214504
https://hal.science/hal-03839816/document

Understanding sweetness of dry wines: First evidence of astilbin isomers in red wines and quantitation in a one-century range of vintages

Autor: Pierre Waffo-Teguo, Syntia Fayad, Marie Le Scanff, Axel Marchal

Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2021, 352, ⟨10.1016/j.foodchem.2021.129293⟩

International audience; Astilbin (2R, 3R) was recently reported to contribute to wine sweetness. As its aglycon contains two stereogenic centers, three other stereoisomers may be present: neoisoastilbin (2S, 3R), isoastilbin (2R, 3S), and neoastilbin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f72983ad47b320be4002077d79e9fa88
https://hal.inrae.fr/hal-03297159