Anthocyanin composition of the red wine Babić affected by maceration treatment

Identification of anthocyanins in the wine made of the Croatian autochthonous grape variety of Babić (Vitis vinifera L.) was carried out and their profile was determined by means of high-performance liquid chromatography with diode array and mass spectrometric detection. Dependence of anthocyanins content and profile on maceration treatment conditions was investigated. Statistically significant differences of anthocyanins concentration in wines Babić produced by various maceration treatments were confirmed by the use of multivariate analysis of variances. The investigation results indicated that the maceration temperature exerts higher influence on anthocyanins concentration than the duration of maceration. In addition, on the basis of anthocyanin composition and using different multivariate statistical analyses, differentiation of wines Babić according to maceration treatments was procured.     

Probing Ambiguous Base‐Pairs by Genetic Transformation with XNA Templates

The templating potential of anhydrohexitol oligonucleotides bearing ambiguous bases was studied in vivo, by using a selection screen for mosaic heteroduplex plasmids in Escherichia coli. 1,5‐Anhydro‐2,3‐dideoxy‐2‐(5‐nitroindazol‐1‐yl)‐D ‐arabino‐hexitol showed the greatest ambiguity among the three nucleosides tested. At most two successive ambiguous bases could be tolerated on hexitol templates read in bacterial cells. Hexitol nucleosides bearing simplified heterocycles thus stand as promising monomers for generating random DNA sequences in vivo from defined synthetic oligonucleotides.     

Polyphenolic profile,antioxidant properties and antimicrobial activity of grape skin extracts of 14 Vitis vinifera varieties grown in Dalmatia (Croatia)

The aim of the present study was to determine polyphenolic composition, related antioxidative and antimicrobial properties of grape skin extracts from 14 grape varieties (seven white and seven red grape) grown in Dalmatia (Croatia). The content of total phenols, flavonoids, catechins, flavanols and individual polyphenols ((+)-catechin, (−)-epicatechin, epicatechin gallate, procyanidin B1 and procyanidin B2, quercetin glucoside, resveratrol monomers, piceid and astringin) was variety dependent. Antioxidant properties were determined as DPPH radical-scavenging ability (IC₅₀), ferric reducing/antioxidant power (FRAP), Fe²⁺-chelating activity (IC₅₀), and using β-carotene bleaching assay. The high antioxidant capacity of all extracts, both red and white, has been observed and related to the relative amounts of polyphenolic compounds with good antioxidant properties. The antimicrobial activity was screened by broth microdilution test using Gram-positive (Staphylococcus aureus, Bacillus cereus) and Gram-negative bacteria (Escherichia coli O157:H7, Salmonella Infantis, Campylobacter coli). It was confirmed against all tested organisms. Minimum inhibitory concentrations (MICs), were found in the range 0.014–0.59 mg of gallic acid equivalents (GAE)/ml, with lower MICs of white cultivars, especially against Campylobacter and Salmonella.     

Outlines

How should architects hammer out their own personal design approach in relation to a wider cultural identity? Chilean architects Mauricio Pezo and Sofia von Ellrichshausen of Pezo von Ellrichshausen outline how their first years of practice have been dedicated to developing their own specific working methods. Drawing on the physical experience of space, their own evocative thoughts and sensations, they transform the simple natural structures of their local surrounding into idealised forms.     

Reducing Oxidation of Foods Through Antioxidant Active Packaging Based on Ethyl Vinyl Alcohol and Natural Flavonoids

The development of antioxidant active packaging systems is attracting considerable attention as one of the preferred emerging technologies for reducing the incidence of lipid peroxidation. This work presents the use of ethylene vinyl alcohol copolymer films containing two natural flavonoids, catechin and quercetin, to reduce the oxidation of food. In a series of experiments, these materials showed their ability to reduce the presence of hydroxyl radicals in the package headspace. Packaging fried peanuts in bags manufactured with these active films resulted in a large reduction in the presence of hexanal, a compound produced during peroxidation of the unsaturated fat in peanuts. The results indicated that the materials actively reduced the presence of radical oxidative species although the antioxidants are not released into the food. On exposing sunflower oil to the films, the peroxide values obtained showed that the films actively protected the oil; because of the higher solubility of quercetin in this food product as well as the higher antioxidant capacity, the samples containing this flavonoid were more efficient. Industrial relevance: Active packaging is receiving considerable attention as an emerging technology that can be used to improve the quality and the stability of food, reducing the direct addition of chemicals and the need for changes in formulation. The results of this study show that it is possible to reduce food oxidation without adding antioxidants to the food. The films obtained can be used to protect any type of food, including dry or fatty products. Copyright © 2012 John Wiley & Sons, Ltd.