Musts with an increased content of lignans from added spruce knot chips

https://doi.org/10.17221/478/2015-CJFSCitation:Novotná P., Tříska J., Híc P., Balík J., Vrchotová N., Strohalm J., Houška M. (2016): Musts with an increased content of lignans from added spruce knot chips. Czech J. Food Sci., 34: 318-324.
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Red and white musts were enriched with the lignan hydroxymatairesinol, which is the main lignan contained in spruce knots. Chips from the milled spruce knots were then used to enrich grape musts. After enrichment, the musts were stored and samples were taken in 1, 5, 9, and 12 months. The samples were subjected to a variety of analyses and sensory evaluations. Analyses included hydroxymatairesinol and alpha-conidendrin content, antioxidant activity (determined by the FRAP method), content of total polyphenols, sensory evaluation (intensity of woody aroma, intensity of bitterness and astringent taste, and consumer acceptability), and must antimutagenicity. The analysis of variance allowed predicting which factors such as grape type, quantity of added wood chips, sugar addition, method of preservation, and storage time had the most significant influence on the analytical parameters (lignan content, antioxidant activity, and total polyphenol content). In all cases lignan content in the musts was significantly influenced by the addition of spruce wood chips. Total polyphenol content in the musts was significantly affected by the type of musts and by heat treatment (time of thermomaceration). Evaluation of must antimutagenicity showed that all samples, except the sample of white musts after thermomaceration without holding at temperature and without adding chips (10 g/20 kg mash), inhibited mutagenicity.
References:
Adlercreutz Herman (2007): Lignans and Human Health. Critical Reviews in Clinical Laboratory Sciences, 44, 483-525  https://doi.org/10.1080/10408360701612942
 
Balík J., Soural I., Híc P., Tříska J., Vrchotová N., Moos M., Houška M., Landfeld A., Strohalm J., Novotná P. (2015): Příprava a hodnocení hroznového moštu se zvýšeným obsahem lignanů. Výživa a potraviny, 1: 7–9.
 
Harmatha J. (2005): Strukturní bohatství a biologický význam lignanů a jim příbuzných rostlinných fenylpropanoidů. Chemické listy, 99: 622–632.
 
Holmbom Bjarne, Eckerman Christer, Eklund Patrik, Hemming Jarl, Nisula Linda, Reunanen Markku, Sjöholm Rainer, Sundberg Anna, Sundberg Kenneth, Willför Stefan (2003): Knots in trees – A new rich source of lignans. Phytochemistry Reviews, 2, 331-340  https://doi.org/10.1023/B:PHYT.0000045493.95074.a8
 
Meagher Lucy P., Beecher Gary R. (2000): Assessment of Data on the Lignan Content of Foods. Journal of Food Composition and Analysis, 13, 935-947  https://doi.org/10.1006/jfca.2000.0932
 
Milder Ivon E. J., Arts Ilja C. W., Putte Betty van de, Venema Dini P., Hollman Peter C. H. (2005): Lignan contents of Dutch plant foods: a database including lariciresinol, pinoresinol, secoisolariciresinol and matairesinol. British Journal of Nutrition, 93, 393-  https://doi.org/10.1079/BJN20051371
 
Peterson Julia, Dwyer Johanna, Adlercreutz Herman, Scalbert Augustin, Jacques Paul, McCullough Marjorie L (2010): Dietary lignans: physiology and potential for cardiovascular disease risk reduction. Nutrition Reviews, 68, 571-603  https://doi.org/10.1111/j.1753-4887.2010.00319.x
 
Yatkin Emrah, Polari Lauri, Laajala Teemu D., Smeds Annika, Eckerman Christer, Holmbom Bjarne, Saarinen Niina M., Aittokallio Tero, Mäkelä Sari I., Agarwal Rajesh (2014): Novel Lignan and Stilbenoid Mixture Shows Anticarcinogenic Efficacy in Preclinical PC-3M-luc2 Prostate Cancer Model. PLoS ONE, 9, e93764-  https://doi.org/10.1371/journal.pone.0093764
 
Adlercreutz Herman (2007): Lignans and Human Health. Critical Reviews in Clinical Laboratory Sciences, 44, 483-525  https://doi.org/10.1080/10408360701612942
 
Balík J., Soural I., Híc P., Tříska J., Vrchotová N., Moos M., Houška M., Landfeld A., Strohalm J., Novotná P. (2015): Příprava a hodnocení hroznového moštu se zvýšeným obsahem lignanů. Výživa a potraviny, 1: 7–9.
 
Harmatha J. (2005): Strukturní bohatství a biologický význam lignanů a jim příbuzných rostlinných fenylpropanoidů. Chemické listy, 99: 622–632.
 
Holmbom Bjarne, Eckerman Christer, Eklund Patrik, Hemming Jarl, Nisula Linda, Reunanen Markku, Sjöholm Rainer, Sundberg Anna, Sundberg Kenneth, Willför Stefan (2003): Knots in trees – A new rich source of lignans. Phytochemistry Reviews, 2, 331-340  https://doi.org/10.1023/B:PHYT.0000045493.95074.a8
 
Meagher Lucy P., Beecher Gary R. (2000): Assessment of Data on the Lignan Content of Foods. Journal of Food Composition and Analysis, 13, 935-947  https://doi.org/10.1006/jfca.2000.0932
 
Milder Ivon E. J., Arts Ilja C. W., Putte Betty van de, Venema Dini P., Hollman Peter C. H. (2005): Lignan contents of Dutch plant foods: a database including lariciresinol, pinoresinol, secoisolariciresinol and matairesinol. British Journal of Nutrition, 93, 393-  https://doi.org/10.1079/BJN20051371
 
Peterson Julia, Dwyer Johanna, Adlercreutz Herman, Scalbert Augustin, Jacques Paul, McCullough Marjorie L (2010): Dietary lignans: physiology and potential for cardiovascular disease risk reduction. Nutrition Reviews, 68, 571-603  https://doi.org/10.1111/j.1753-4887.2010.00319.x
 
Yatkin Emrah, Polari Lauri, Laajala Teemu D., Smeds Annika, Eckerman Christer, Holmbom Bjarne, Saarinen Niina M., Aittokallio Tero, Mäkelä Sari I., Agarwal Rajesh (2014): Novel Lignan and Stilbenoid Mixture Shows Anticarcinogenic Efficacy in Preclinical PC-3M-luc2 Prostate Cancer Model. PLoS ONE, 9, e93764-  https://doi.org/10.1371/journal.pone.0093764
 
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