Studies on the Effect of Oxidation on Bioactivity of Phenolics and Wine Lees Extracts.

Zhijing Ye, Jinlin Shi, Roland Harrison, Richard Hider, Alaa El-Din A Bekhit

Open access · goldAbstract read

In one paragraph

Article in Antioxidants (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

0.3field-weighted citation impact, top 52% of its field

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed, 3 citations in OpenAlex.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors at 3 institutions in 1 country.

Zhijing YeSchool of Viticulture and Wine Science, Te Pūkenga, Trading as Eastern Institute of Technology, Napier 4112, New Zealand.ORCID 0000-0002-7091-2481

Jinlin ShiSchool of Viticulture and Wine Science, Te Pūkenga, Trading as Eastern Institute of Technology, Napier 4112, New Zealand.

Roland HarrisonDepartment of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand.

Richard HiderDepartment of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand.

Alaa El-Din A BekhitDepartment of Food Science, The University of Otago, Dunedin 9054, New Zealand.ORCID 0000-0003-2569-8620

Eastern Institute of Technology · NZLincoln University · NZUniversity of Otago · NZ

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

It is expected that any processing and handling of lees (e.g., drying, storage or removal of residual alcohol using various concentration techniques) will expose the material to oxidation and the consequences of oxidation on the biological activity of the lees and the lees extracts are unknown. The effects of oxidation (using horseradish peroxidase and hydrogen peroxide model system) on phenolic composition and their antioxidant and antimicrobial activities were investigated in (i) a flavonoid model system composed of catechin and grape seed tannin (Cat:GST) extracts at various ratios and (ii) in Pinot noir (PN) and Riesling (RL) wine lees samples. For the flavonoid model, oxidation had a minor or no impact on total phenol content but increased (

Indexed as

antimicrobial activityantioxidantoxidationphenolic compoundswine lees

Identifiers

PMID37107306

DOI10.3390/antiox12040931

PMCPMC10135472

OpenAlexW4365509070

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.