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Food Chem

Title:		"The effect of ageing temperature on the physicochemical properties, phytochemical profile and alpha-glucosidase inhibition of Hibiscus sabdariffa (roselle) wine"
Author(s):		Ifie I; Abranko L; Villa-Rodriguez JA; Papp N; Ho P; Williamson G; Marshall LJ;
Address:		"School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom. Szent Istvan University, Faculty of Food Science, Department of Applied Chemistry, 29-43 Villanyi, Budapest H-1118, Hungary. School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom. Electronic address: L.J.Marshall@leeds.ac.uk"
Journal Title:		Food Chem
Year:		2018
Volume:		20170510
Issue:
Page Number:		263 - 270
DOI:		10.1016/j.foodchem.2017.05.044
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The effect of temperature (6, 15 and 30 degrees C) during ageing on the colour, phytochemical composition and bioactivity of roselle wine was investigated over 12months. At the end of ageing, wines stored at 6 degrees C had the highest colour density and lowest polymeric anthocyanins. The initial concentration of most of the individual phenolic compounds decreased during ageing, with reduction of monomeric anthocyanins contributing to the formation of anthocyanin-derivatives (pyranoanthocyanins), eight of which were identified tentatively and reported here for the first time in roselle wine. The decrease in individual phenolic compounds did not affect inhibition of alpha-glucosidase (maltase) activity, which remained relatively low but stable throughout ageing. Diethyl succinate was the only volatile clearly influenced by ageing temperature, with the most pronounced effect at 30 degrees C ( approximately 256 fold increase). In summary, the final concentrations of anthocyanins and diethyl succinate were the major compounds influenced by ageing temperature"
Keywords:		"Anthocyanins/analysis Chromatography, High Pressure Liquid Color *Gas Chromatography-Mass Spectrometry Hibiscus/*chemistry/metabolism Phenols/analysis Phytochemicals/analysis/*chemistry Temperature Time Factors Volatile Organic Compounds/analysis Wine/*an;"
Notes:		"MedlineIfie, Idolo Abranko, Laszlo Villa-Rodriguez, Jose A Papp, Nora Ho, Peter Williamson, Gary Marshall, Lisa J eng England 2018/06/24 Food Chem. 2018 Nov 30; 267:263-270. doi: 10.1016/j.foodchem.2017.05.044. Epub 2017 May 10"