TY - JOUR AU - Kőrösi, László Tamás AU - Molnár, Szilárd AU - Teszlák, Péter AU - Dörnyei, Ágnes AU - Maul, E. AU - Töpfer, R. AU - Marosvölgyi, Tamás AU - Szabó, Éva AU - Röckel, F. TI - Comparative Study on Grape Berry Anthocyanins of Various Teinturier Varieties JF - FOODS J2 - FOODS VL - 11 PY - 2022 IS - 22 PG - 15 SN - 2304-8158 DO - 10.3390/foods11223668 UR - https://m2.mtmt.hu/api/publication/33251473 ID - 33251473 AB - The red-fleshed grape cultivars, called teinturier or dyer grapes, contain anthocyanins in both the skin and flesh. These phenolic compounds exhibit excellent coloring ability, and as antioxidants, they are important bioactive compounds in food crops. In this work, anthocyanin patterns of grape berries of fifteen teinturier varieties collected from the gene bank located at Pécs in the southwest of Hungary were compared. Anthocyanin profiles of numerous varieties originating from Hungary such as 'Bíborkadarka', 'Kármin', 'Kurucvér', and 'Turán' are reported for the first time. Anthocyanins extracted separately from the skin and juice were analyzed using high-performance liquid chromatography coupled with a photodiode array detector. For the identification of compounds, high-resolution orbitrap mass spectrometry was used. All in all, twenty-one anthocyanins were identified and quantified. We found that anthocyanin patterns differed significantly in the skin and juice for all investigated cultivars. For Vitis vinifera varieties, the predominant anthocyanin in the skin was malvidin-3-O-glucoside, while the main pigment in the juice was peonidin-3-O-glucoside. For the first time, a significant amount of diglucosides was detected in two Vitis Vinifera cultivars with a direct relationship. In general, the pigment composition of the skin was much more complex than that of the juice. The comparative study with presented patterns gives valuable and beneficial information from a chemotaxonomical point of view. Our results also help to choose the appropriate teinturier varieties with the desired anthocyanins for food coloring or winemaking purposes. LA - English DB - MTMT ER - TY - JOUR AU - Bognár, Balázs AU - Lemli, Beáta AU - Kőrösi, László Tamás AU - Mohamed Ameen, Hiba Farooq AU - Derdák, Diána AU - Isbera, Mostafa AU - Preisz, Zsolt AU - Úr, Györgyi AU - Pápayné Sár, Cecília AU - Kunsági-Máté, Sándor AU - Kálai, Tamás TI - Szemelvények a PTE GyTK Szerves és Gyógyszerkémiai Intézetének újabb (2013-2021) kutatási eredményeiből JF - MAGYAR KÉMIAI FOLYÓIRAT - KÉMIAI KÖZLEMÉNYEK (1997-) J2 - MAGY KÉM FOLY KÉM KÖZL VL - 128 PY - 2022 IS - 2 SP - 68 EP - 78 PG - 11 SN - 1418-9933 DO - 10.24100/MKF.2022.02.68 UR - https://m2.mtmt.hu/api/publication/33090440 ID - 33090440 LA - Hungarian DB - MTMT ER - TY - JOUR AU - Kőrösi, László Tamás AU - Bognár, Balázs AU - Czégény, Gyula AU - Lauciello, Simone TI - Phase-Selective Synthesis of Anatase and Rutile TiO2 Nanocrystals and Their Impacts on Grapevine Leaves: Accumulation of Mineral Nutrients and Triggering the Plant Defense JF - NANOMATERIALS J2 - NANOMATERIALS-BASEL VL - 12 PY - 2022 IS - 3 PG - 16 SN - 2079-4991 DO - 10.3390/nano12030483 UR - https://m2.mtmt.hu/api/publication/32641372 ID - 32641372 LA - English DB - MTMT ER - TY - JOUR AU - Schneider, György AU - Schweitzer, Bettina AU - Seres-Steinbach, Anita AU - Pertics, Botond Zsombor AU - Cox, Alysia AU - Kőrösi, László Tamás TI - Antimicrobial Efficacy and Spectrum of Phosphorous-Fluorine Co-Doped TiO2 Nanoparticles on the Foodborne Pathogenic Bacteria Campylobacter jejuni, Salmonella Typhimurium, Enterohaemorrhagic E. coli, Yersinia enterocolitica, Shewanella putrefaciens, Listeria monocytogenes and Staphylococcus aureus JF - FOODS J2 - FOODS VL - 10 PY - 2021 IS - 8 PG - 11 SN - 2304-8158 DO - 10.3390/foods10081786 UR - https://m2.mtmt.hu/api/publication/32123458 ID - 32123458 LA - English DB - MTMT ER - TY - JOUR AU - Szabó, Éva AU - Marosvölgyi, Tamás AU - Szilágyi, Tamás Gábor AU - Kőrösi, László Tamás AU - Schmidt, János AU - Csepregi, Kristóf AU - Márk, László AU - Bóna, Ágnes TI - Correlations between Total Antioxidant Capacity, Polyphenol and Fatty Acid Content of Native Grape Seed and Pomace of Four Different Grape Varieties in Hungary JF - ANTIOXIDANTS J2 - ANTIOXIDANTS-BASEL VL - 10 PY - 2021 IS - 7 PG - 12 SN - 2076-3921 DO - 10.3390/antiox10071101 UR - https://m2.mtmt.hu/api/publication/32099381 ID - 32099381 N1 - Department of Biochemistry and Medical Chemistry, Medical School, University of Pécs, Pécs, 7624, Hungary Department of Pediatrics, Medical School, University of Pécs, Pécs, 7623, Hungary Institute of Bioanalysis, Medical School, University of Pécs, Pécs, 7624, Hungary Research Institute for Viticulture and Oenology, University of Pécs, Pécs, 7634, Hungary Department of Plant Biology, University of Pécs, Pécs, 7624, Hungary MTA-PTE Human Reproduction Research Group, Pécs, 7624, Hungary Cited By :20 Export Date: 12 February 2024 Correspondence Address: Bóna, Á.; Department of Biochemistry and Medical Chemistry, Hungary; email: agnes.bona@aok.pte.hu AB - Grape pomace is a valuable source of various bioactive compounds such as plant-derived polyphenols and polyunsaturated fatty acids (PUFAs). The commercial demand of grape skin and seed powders as nutraceuticals is still growing. However, no distinction is currently made between unfermented native grape seed and grape seed pomace powders regarding their antioxidant activities. Our aim was to find the relationship between the polyphenol and fatty acid content as well as the antioxidant capacity of native and fermented grape seeds of four different grape varieties harvested in the Villány wine region. According to our results, none of the three investigated polyphenols (resveratrol, rutin, quercetin) could be detected in native grape seed samples in correlation with their significantly lower total antioxidant capacities compared to fermented seed samples. Pinot Noir (PN) grape seed pomace samples with the highest resveratrol and oil content showed significantly higher total antioxidant capacity than Cabernet Sauvignon (CS), Syrah (S) and Blue Portugal (BP) samples. Based on the statistical analysis, positive correlation was found between the fatty acid content and the resveratrol concentration in the pomace samples of different grape varieties. In contrast, rutin concentrations were negatively proportional to the fatty acid content of the fermented samples. No significant correlation was found considering the quercetin content of the samples. According to our findings, grape pomace seems a more promising source in the production of nutraceuticals, since it contains polyphenols in higher concentration and exerts significantly higher antioxidant activity than native grape seeds. Keywords: grape seed; pomace; antioxidant activity; polyunsaturated fatty acids; polyphenol; resveratrol; rutin; HPLC; GC LA - English DB - MTMT ER - TY - JOUR AU - Csepregi, Kristóf AU - Teszlák, Péter AU - Rácz, Arnold AU - Czégény, Gyula AU - Kőrösi, László Tamás AU - Hideg, Éva Olga TI - Changes in grapevine berry skin photochemistry may support metabolic responses to postharvest treatment by ultraviolet light JF - PHOTOSYNTHETICA J2 - PHOTOSYNTHETICA VL - 59 PY - 2021 IS - 2 SP - 286 EP - 293 PG - 8 SN - 0300-3604 DO - 10.32615/ps.2021.028 UR - https://m2.mtmt.hu/api/publication/32010589 ID - 32010589 N1 - Department of Plant Biology, Faculty of Sciences, University of Pécs, Ifjúság u. 6, Pécs, 7624, Hungary Research Institute for Viticulture and Oenology, University of Pécs, Pázmány Péter u. 4, Pécs, 7634, Hungary Cited By :1 Export Date: 5 April 2022 CODEN: PHSYB Correspondence Address: Hideg, É.; Department of Plant Biology, Ifjúság u. 6, Hungary; email: ehideg@gamma.ttk.pte.hu LA - English DB - MTMT ER - TY - JOUR AU - Kőrösi, László Tamás AU - Teszlák, Péter AU - Bouderias, Sakina TI - Nanorészecskék a szőlészeti kutatásokban JF - AGROFÓRUM EXTRA J2 - AGROFÓRUM EXTRA VL - 86 PY - 2020 SP - 50 EP - 54 PG - 5 SN - 1788-7380 UR - https://m2.mtmt.hu/api/publication/31611671 ID - 31611671 LA - Hungarian DB - MTMT ER - TY - JOUR AU - Kőrösi, László Tamás AU - Pertics, Botond Zsombor AU - Schneider, György AU - Bognár, Balázs AU - Kovács, János AU - Meynen, Vera AU - Scarpellini, Alice AU - Pasquale, Lea AU - Prato, Mirko TI - Photocatalytic Inactivation of Plant Pathogenic Bacteria Using TiO2 Nanoparticles Prepared Hydrothermally JF - NANOMATERIALS J2 - NANOMATERIALS-BASEL VL - 10 PY - 2020 IS - 9 PG - 16 SN - 2079-4991 DO - 10.3390/nano10091730 UR - https://m2.mtmt.hu/api/publication/31534570 ID - 31534570 N1 - Research Institute for Viticulture and Oenology, University of Pécs, Pázmány P. u. 4, Pécs, H‐7634, Hungary Department of Medical Microbiology and Immunology, Medical School, University of Pécs, Szigeti st. 12, Pécs, H‐7624, Hungary Institute of Organic and Medicinal Chemistry, University of Pécs, Szigeti st. 12, Pécs, H‐7624, Hungary Environmental Analytical and Geoanalytical Research Group, Szentágothai Research Centre, University of Pécs, Ifjúság u. 20, Pécs, H‐7624, Hungary Laboratory of Adsorption and Catalysis, Department of Chemistry, University of Antwerp, Universiteitsplein 1, Wilrijk, 2610, Belgium Electron Microscopy Facility, Istituto Italiano di Tecnologia, via Morego 30, Genova, 16163, Italy Materials Characterization Facility, Istituto Italiano di Tecnologia, via Morego 30, Genova, 16163, Italy Cited By :11 Export Date: 27 March 2024 Correspondence Address: Kőrösi, L.; Research Institute for Viticulture and Oenology, Pázmány P. u. 4, Hungary; email: korosi.laszlo@pte.hu LA - English DB - MTMT ER - TY - JOUR AU - Bouderias, Sakina AU - Teszlák, Péter AU - Jakab, Gábor AU - Kőrösi, László Tamás TI - Age- and season-dependent pattern of flavonol glycosides in Cabernet Sauvignon grapevine leaves JF - SCIENTIFIC REPORTS J2 - SCI REP VL - 10 PY - 2020 IS - 1 PG - 9 SN - 2045-2322 DO - 10.1038/s41598-020-70706-7 UR - https://m2.mtmt.hu/api/publication/31530072 ID - 31530072 N1 - Research Institute for Viticulture and Oenology, University of Pécs, Pázmány P. u. 4, Pécs, 7634, Hungary Department of Plant Biology, University of Pécs, Ifjúság u. 6, Pécs, 7624, Hungary Cited By :1 Export Date: 21 May 2021 Correspondence Address: Kőrösi, L.; Research Institute for Viticulture and Oenology, Pázmány P. u. 4, Hungary; email: korosi.laszlo@pte.hu LA - English DB - MTMT ER - TY - JOUR AU - Bouderias, Sakina AU - Teszlák, Péter AU - Bognár, Balázs AU - Csepregi, Kristóf AU - Hideg, Éva Olga AU - Jakab, Gábor AU - Kőrösi, László Tamás TI - Fotoreaktív nanorészecskék hatása vörösborszőlő-fajták levelének polifenol összetételére és tápelemtartalmára JF - KERTGAZDASÁG (1998) J2 - KERTGAZDASÁG (1998) VL - 51 PY - 2019 IS - 3 SP - 31 EP - 42 PG - 12 SN - 1419-2713 UR - https://m2.mtmt.hu/api/publication/31197593 ID - 31197593 LA - Hungarian DB - MTMT ER -