Thesis (M.S.)--University of Akron, 2004. / Title from Web page (viewed on Dec. 17, 2007). "December, 2004." Includes bibliographical references (p. 118-124).

El objetivo de esta tesis ha sido abordar un estudio sobre la madurez fenólica de las uvas tintas, su influencia sobre la composición fenólica de los vinos y sus implicaciones sensoriales, así como sobre la aplicación de algunos sistemas para compensar la falta o exceso de madurez de las uvas. Se comparó la eficacia de 3 métodos para determinar la madurez fenólica (Glories, ITV, Cromoenos) y la influencia de la heterogeneidad en la madurez fenólica de la uva en el momento óptimo de cosecha. Una vez obtenidos estos objetivos se estudió la posibilidad de aprovechamiento de uva verde procedente de los aclareos para disminuir simultáneamente el grado alcohólico y pH. Finalmente, se estudió la influencia del pH sobre la eficacia de la micro-oxigenación. Los resultados presentan que la medición correcta de la madurez fenólica es útil para adaptar las técnicas de vinificación a las condiciones que permitan obtener vinos equilibrados. / The objective of this thesis was to study the phenolic maturity of the red grapes, their influence on wine phenolic composition and sensory implications, as well as on the implementation of some winemaking techniques to compensate the lack or excess of grapes maturity. We compared the effectiveness of three methods to determine the phenolic maturity (Glories, ITV, Cromoenos) and the influence of heterogeneity on the phenolic maturity degree of the grapes at the optimum time of harvest. Once we reached those objectives, we studied the possibility of using unripe grapes harvested during cluster thinning to reduce simultaneously both alcohol content and pH. Finally, we studied the influence of pH on the effectiveness of micro-oxygenation. The results show that the correct measurement of phenolic ripeness is useful to adapt winemaking techniques for obtaining well balanced wines.

Epidemiological evidence has correlated consumption of sorghum with reduced incidences of gastrointestinal (GI) tract cancer, especially esophageal cancer. There is little evidence on how phenols of sorghum may affect chemoprevention. Seventeen sorghum varieties were screened for phenolic profiles and antioxidant capacity. The ability of crude sorghum extracts to induce NAD(P)H:quinone oxidoreductase (QR, a phase II protective enzyme), and inhibit proliferation of colon (HT-29) and esophageal (OE33) carcinoma cells using the MTT (3-(4,5-dimethylthiazol-2-yl)-2,5- diphenyltetrazolium bromide) and PicoGreen assays, were determined in vitro. 3- Deoxyanthocyanidins, apigeninidin, luteolinidin and their methoxylated derivatives were also investigated for antioxidant capacity, QR inducing and antiproliferative potential. Tannin sorghum generally showed higher antioxidant capacity than non-tannin sorghum varieties. Sorghum varieties containing extractable condensed tannins did not show any significant QR inducing potential; on the other hand, non-tannin sorghums increased QR activity by 1.5-2.7 times; black sorghum (Tx430) was most potent (doubled QR activity at 25 mg/mL, 2.7-fold increase at 100 mg/mL). All sorghum extracts showed relatively strong antiproliferation activity with IC50s (the concentration needed to inhibit cancer cell growth by 50%) of 49.7-883 mg/mL. Tannin-containing sorghums had stronger cancer cell proliferation inhibitory potential (IC50s 49.7-131 mg/mL) than non-tannin sorghums (IC50s 141-883 mg/mL). Total phenol content and antioxidant capacity of crude sorghum extracts positively correlated with their antiproliferative potential (r2 0.71-0.97). Among tested 3-deoxyanthocyanidins, methoxylation on A-ring improved QR inducing potency. 5,7-Dimethoxyluteolinidin had the greatest QR inducing potency (4.3- fold at 100 mM). Methoxylation also improved their antiproliferation potential; the IC50s trend was di-methoxylated (8.3-105 mM) > mono-methoxylated (40.1-192 mM) > apigeninidin and luteolinidin (81.5-284 mM). This study provides information for how phenolic compositions of sorghum and 3-deoxyanthocyanidin structure affect their capacity to induce QR activity and inhibit GI tract cancer cell proliferation. The information is useful to promote the utilization of sorghum in functional foods, beverages, dietary supplements, and other health-related industries. Further study will focus on, fractioned and isolated sorghum phenols, the effect of food processing on their chemopreventive potential, as well as cellular mechanisms involved.

Thesis (M.Sc.)--Memorial University of Newfoundland, 2002. / Bibliography: leaves 41-43.

published_or_final_version / Medicine / Doctoral / Doctor of Philosophy

No description available.

No description available.

Thesis (Ph.D.)--University of Western Australia, 2003.

Thesis (Ph. D.)--University of Texas at Austin, 2006. / Includes bibliographical references (p. 188-194). Also available via the World Wide Web: http://www.lib.utexas.edu/etd/d/2006/williamsj92964/williamsj92964.pdf#page=3

Thesis (M.S.) in Civil Engineering--University of Maine, 1998. / Includes vita. Includes bibliographical references (leaves 114-116).