Polyphenols Communications 96

18 th International Conference on Polyphenols

Bordeaux (France)

July 15-18, 1996

J. VERCAUTERENC. CHEZE

M.C. DUMONJ.F. WEBER

Editors

HO Volume 2

RN groupe palyphenals

BORDEAUX

Polyphenols Communications 96 Vol. 2

THEME : Produits AlimentairesTOPIC : Food Products

Quality and quantity of phenol antioxidants in the US diet 255Vinson J. A.. Yang J., Hao Y.

Importance des marqueurs polyphe'noliques de Citrus dans le controle des jusd'agrumes industries 257

Afou/v P.. Gaydou E.M., Estienne J.

New Anthocyanin-Derived Wine Pigments 259Fulcrand H.. Cameira Dos Santos P.J., Sami-Manchado P., Cheynier V.,Moutounet M.

Caracterisation des produits de la polymerisation (+)-catechine-e'thanal en milieuhydroalcoolique acide proche du vin 261

Saucier C. Bourgeois G., Vitry C, Roux D., Glories Y.

Indices related to the anthocyanin metabolism and external colour of red table grapesduring ripening 263

Carreno J., Almela L. Martinez A., Fernandez-Lopez J.A., Gdmez E.

Effect of storage and processing on the content and composition of quercetinglucosides in onion (Allium cepa) 265

Bacon J.R.. Price K.R.. Rhodes M.J.C.

Influence of potassium caseinate on the behaviour of phenolic compounds in relation tobrowning 267

Bni E.R., Palma M., Barroso C.G.. Pirez-Bustamante J.A.

Brunissemem des produits transformed des abricots : role des polyphenols 269Bellaii M.. Radi M., Chimi H., Tacchini M., Amiot M.J.

Study of the effect of different doses of oxygen on must: polyphenolic compositionand enological parameters 271

Castro R., Barroso C.G.. Gomez J., Perez-Bustamante J.A.

fetude des polyphenols glycosyl£s des vins rouges de Bordeaux 273Castagnino (7r. Vercauteren J.

Biosensor for polyphenols monitoring during olive oil transformation process 275Del Carlo M.. Mascini M., Parenti A., Spugnoli P., Villari S.

Degradation kinetics of anthocyanins in concentrated juices of blackcurrant {RibesnigrumL.) •• ....•.••.••.r 2 7 7

ix

UNIVERSITATSBIBUOTHEKHANNOVER

TECHNiSCHEINTORMATlONSSiBUOTHEK .

Kinetic studies of acetaldehyde-induced condensation of flavan-3-ols and malvidin-3-glucosidein model solution systems ; 279

Es-Safi N.. Fulcrand H., Cheynier V., Moutounet M-, Hmamouchi M., Essassi E.M.

Analysis of red wine phenolics by CZE. The effect of SO2 level during processing andstorage 2 8 1

Garcia-Vitfuera C. Bridle P., Ferreres F.

The evolution of polyphenols and color characteristics during the vinification of a redwine 283

Gil Muno? R.. Gdmez Plaza £., Fernandez Fernandez J.I.Martinez Cutillas A.,Ldpez Roca J.M.

Color evolution during the vinification of eight clones of Vitis vinifera L. c. v.MonastreU 285

G6me7 Pla7a E.. Femdndez Fernandez J.I.. Martinez Cutillas A., Carreno Espin J.

Investigations into the mechanism of theaflavin formation during black tea manufacture 287Goodsall C.W.. Parry A.D., Safford D.

Influence des conditions de formation de combinaisons anthocyane / flavanol-3 /ethanalsurleurcouleur 289

Guerra C.C.. Glories Y.

Flavan-3-ol from unripe almond fruits 291Gutierrez-Ferndnde? Y.. Pascual-Teresa S.. Rivas-Gonzalo J. C, Santos-Buelga C.

Effect of different treatments on the behaviour of some phenolic compounds in appleskin 293

Hemande? T.. Estrella I., Vendrell M., Larrigaudere C.

The chemical composition of black tea extract, cream and supernatant 295Jones P.P.. Davies A.P., Scollard D.J.

Astringency of phenolic compounds in red wine and model wine solution andinteraction with acidity 297

Kallithraka S.. Bakker J., Clifford M.N.

SO; in red winemaking 299Koniek A.. Kontek A., Mustafa V.

Phenolic compounds and the colour of oranges subjected to a combination treatment ofwaxing and irradiation 301

Moussaid M., Lacroix M. Nketsia-Tabiri J., Boubekri C.

Effect of grape pectic enzyme treatment on phenolics of white musts & wines 303Lao C, Ltfpez-Tamames £., Lamuela-Raventds R.,M Buxaderas S., Torre-Boronat M.C.

Polyphenol content in sparkling wines (cava) at different aging period 305Andrts-Lacueva C, LimiKlq-Raventiis R,M Buxaderas S De La Torre-BoronatM.C.

Polyphenolic composition of litchi (Litchi chinensis Sonn.) pericarp 307Le Roux E.. Sami-Manchado P., Lozano Y., Cheynier V., Moutounet M.

Effets des engrais azotes et potassiques sur les polyphenols totaux de la betteravesucriere 309

Gaouji A., Radi M., Mahrou7 M.. Jaouad A.

A contribution to the study of aromatic and furanoic congeners in cider brandy 311Manias J.J.. Rodriguez R., Moreno J., Suarez B., Blanco D.

Composition, distribution et pouvoir antioxydant de la fraction phlnolique pr£sentedans le magret de canard fume 313

Mitiavila S.. Lesimple S., Fernandez Y., Durand L, Torres L

Anthocyans containing plants of Azerbaijan and their using 315Novruzov E.N.. Shamsizade L.A.

Studies on the aroma components of baked sweet potato and roasted chickpeas 317Osman F.. Edris A.E.

Effect of gamma irradiation on phenylalanine ammonia-lyase and phenolics compoundsin moroccan Citrus Clementina during storage 319

Oufedjikh H.. Mahrouz M., Amiot M.J., Lacroix M.

The wall-bound phenolics of Chinese water chestnut (Eleocharis dulcis,Cyperaceae) 321

Parr A. J.. Ng A., Parker M., Waldron K.

Influence de la fertilisation min6rale sur la composition phenolique de l'abricot 323Radi M.. Mahrouz M., Jaouad A., Tacchini M., Aubert S., Amiot M.J.

Degradation of malvidin-3-monoglucoside in model solutions 325Santos-Buelfa C. Ortega-Meder D., Escribano-Bailon Z, Rivas-Gonzalo J.C.

Comparison of colour properties of anthocyanins and new natural anthocyanin-derivedcolorants 327

Sami-Manchado P.. Fulcrand H., Souquet J.M., Cheynier V., Moutounet M.

Phenolics of unprocessed and processed sesame seed oils 329Shahidi F.. Abou-Gharbia H.A., Amarowicz R-, Naczk M.

Antioxidant components of Rosmarinus qfficinalis , Salvia officinalis and Salvialavandulifolia ssp. vellerea from south-eastern Spain 331

Soriano M.C. Sotomayor J.A., Sanchez P., Correal E.

Phenolic metabolites from rooibos tea (Aspalathus linearis) 333Marais C, Ferreira D., Steenkamp J.A.

Analysis of major polyphenols in clarified apple juices by direct injection 335Suare? B.. Moreno J., PicinelliA., Blanco D., Mangas J.J.

Activity antioxydative des vins rouges : incidences des duress de vieillissement, regionetcfpages 337

Tanahashi H.. Kondo K., Matsumoto A., Iwamoto T.. Zenibayashi K, Itakura H.

XI

Winemaking effects on the content of cis- and rra/u-resveratrol and piceid isomers inwine

Vrhovsek U.. Wendelin S.. Eder R.

THEME : Phenols et EnvironnementTOPIC : Phenol and Environment

Caracterisation de nouveaux derives hydroxycinnamiques amines chez Phoenixdactylifera 1.: relation avec le brunissement des tissus et la resistance des cultivars aubayoud 341

El Hadrami I.. Ramos T., Macheix J.J.

Variations in UV-protective leaf flavonoids 343Veil M.. Schmidt G., Bilger W.

Aspects biochimiques de l'interaction Phoenix dactylifera - Fusarium oxysporum f.sp.albedinis 345

. A., El Modafar C, Macheix J.J., El Boustani E.

Role of flavan-3-ols in resistance of apple trees to Venturia inaequalis 347Michalek S., TreutterD.. Mayr U., Lux-Endrich A., Gutmann M., Feucht W.

Role of endogenous flavonoids in resistance mechanism of Vigna to aphids 349Lattaniio V.. Arpaia 5., Cardinal! A.. Pi Venere P.. Linsalata V.

Metal absorption by soil polyphenols 351Alberti G.. Cristini A., hoi A., Melts P., Senette C, Sotgiu F.

Etude comparative des composes pbenoliques avant et apres contoumement du geneVm de Malus micromalus par la race 5 de Venturia inaequalis Cke WinL 353

Chevalier M., Amiot M.J.. Neveu M., Lespinasse Y.

Phenolic composition of apple leaves, prior to infestation, associated with theresistance of the apple cv. Florina-querina to the apple scab Venturia inaequalis and tothe rosy apple aphid Dysaphis plantaginea 355

Rat-Morris E., Amiot M.J.. Tacchini M., Lespinasse Y.

Microbial esterases for the breakdown of linkages between phenolic acids and sugarsin plant cell wall 357

Bartolomi B.. Faulds C.B., Kroon P., Brezillon C, Long W.K., Aliwan F.,Conesa M.T.G.. Williamson G.

Phenolic pattern of bean (Phaseolus vulgaris L.) as a useful tool for monitoring ozonepolluted air 359

Biollev J.P.. Lauga B., Cagnon C, Duron R., Salvado J.C., Goulas P.

Formation et etude de Ugnines complexantes 361Bourgeois J.M.

The binding of pesticide residues in plant lignins 363Brunow ft. Sipild J., Raiskila S., Rummakko P., Sandermann H., Lange Jr. B.M.

XII

Induction of simple 7-hydroxylated coumarins : a universal response to biotic andabiotic stresses in cultivated sunflower 365

SerghiniK., Gutierrez-Mellado M.C, Prats E., Werck-Reicchart P.. Cabello-Hurtado F.. Jorrin J.

Photostabilization of bleached lignin-rich pulps by UV absorbers andpolyethyleneoxythiols 367

Castellan A.. Trichet V., Grelier S.

Composes phenoliques de l'olivier: caracterisation et evolution durant le cycle v^getatif 369El Mandili A., Benkhalti F., Boulouha B., Ziouti A., El Boustani E.

Importance des phenolamides et des polyamines des racines du palmier dattier dans laresistance/sensibility auBayoud 371

El Idrissi-Tourane A., Ramos T., El Bellas M., ElHadramil.

Les rachis de palmes du dattier mettent en place une composante phenolamidique faceau Fusarium Oxysporum f.sp. albedinis 373

Ramos T., El Bellaj M., El Idrissi-Tourane A., ElHadramil.

Properties of hardboard made from in situ formation of phenol-lignin formaldehyde 375El-SaiedH.. Mohamed H. F., AltafH. B.

Flavonoids from leaves of infected cucumber (Cucumis sativus) treated with solublesilicon 377

Fawe A.. Abou-Zaid M., Menzies J.. Bilanger R. R.

Sandwich-type copigmentation : new models 379Georfe F.. Poux /., Fougerousse A., Dangles O., Brouillard R.

Influence of different ecological locations of Achillea millefolium and Tanacetumvulgare on polyphenol content 381

Ivancheva S.. Peev P., Stancheva B., Renke K.

Influence of phenolic compounds in the biosynthesis of arylpropenoids in the rootculture of bitter fennel (Foeniculum vulgare mill. Subsp. vulgare var. vulgare) 383

LnmartiA.. Badoc A., Carde J.P., Peffieux G.

White rot fungi-induced transformation of lignin 385Medvedeva S.A.. Volchatova I.V., Dyachkova S.G., Kanitskaya LV., StupinaE.S., Babkin V.A.

Some results of phenolic and lignin studies into seabed sediments 387Peresvpkin V.I.

Identification of ellagic acid derivated compound in beetles (Acanthoscelides obtectus,Coleoptera : Bruchidae) infested seeds of Leguminosae family 389

Bareau I., Regnault-Roger C, Clonier F., Gil Munoz M.I., Tomas Barberan F.

Olea europaea L. tissues : correlation between salinity conditions and polyphenoliccontent 391

Romani A.. BaldiA., Mulinacci N., Vincieri F.F.. Tattini M.

XIII

HPLC pattern and composition of leaf polyphenols in pear trees infested by Psyllapyricola and mechanically damaged 393

Srutareanu P.. Boon J., Claeys M., Van Der Doelen G., Ma Y.L, Sabelis M.W.

The unwasted methods of phenol containing water purification 395Skrvpnik Y.G.. Besrodnyi V.P.

Seasonal variation in the phenolic fraction in Rosmarinus officinalis caused bydifferent nutritional conditions 397

Solinas V.. Deiana S., Bazzoni A., Sanna Passino G, Moretti M.D.L., Gessa C.

Environmental and artificial influences on the accumulation of phenolics in Genistaspecies of the section Spartioides 399

Van Rensen I.. Veil M., Czygan F.-C.

Styrylpyrones as stress metabolites in Equisetum arvense L. Sporophytes 401VeitM.. Horn C, Beckert C.

Phenolic compounds in apples and their changes resulting from enzymatic oxidation 403Wilska-Jeszka J.. Konuchowska A., Los J., Pawlak M.

THEME : Nutrition, Propriltes Pharmacologiques et ToxicitfTOPIC : Nutrition, Pharmacological Properties and Toxicity

Roles des micronutriments alimentaires dans le controle naturel de la canalisationcellulaire 405

Lessard S., Lacroix M.. Ajdukovic D., Lamoureux G.

Absorption of the polyphenolic catechm from red wine 407Waterhouse A.L. Walzem R.L, Teissedre P.-L, German J.B., Hansen R.J.,Frankel E.N.

Des procyanidines antioxydantes dans le vin rouge pourraient etre responsables d'uneffet protecteur des LDL chez rhomme 409

Itakura H. Kondo K., Matsumoto A., Hosoda K., Suwa Y., Amachi T.

Procyanidines from Vitis vinifera seeds inhibit the respiratory burst of activatedneutrophils and lysosomal enzyme release 411

Maffei Facino R., Carini M., Saibene L, Stefani R.. Bombardelli E., Morazzoni P.

Radical scavenger activity of three flavonoid metabolites studied by inhibition ofchemiluminescence in human PMNs 413

Merfort I.. Heilmann J., Weiss M., Pietta P., Gardini C.

Flavonoids as antioxidants and metal - catalyzed reactions 415Kanner J.

Biological screening of a flavonoid from Mirabilis jalapaL. 417Ragunathan V., Sulochana N.

Antioxidant activity of green tea and regenerating ability on vitamin E: in vitro and invivo studies 4j9

Maffei Facino R., Carini M., Aldini q.. Calloni M., Bombardelli E.. Morazzoni P.

XIV

Effets vasculaires d'extraits vegetaux comenant des derives polyphenoliques 421Andriambeloson E., Stoclet J.C., Andriantsitohaina R.

The efffectiveness of phenolic compounds in differentiating between clones of« Palomino Fino » compared with other enological parameters 423

Moreno V.G., Barroso C.G.. Perez-Bustamante J.A., Cruz S., Garcia de Lujdn A

Antioxidant activity of carob phenolic fractions 425Batista M.T.. AmaralM.T., Proenca Da Cunha A.

La prise d'un extrait phenolique de vin augmente la capacity antioxydante du plasma etLa vitamineEdesLDLchezl'hommeajeun 427

Carbonneau M.A., Uger Cl. Michel F., Monnier L, Descomps B.

Activite de la curcumine (Curcuma longa 1.) sur la proliferation et le cycle cellulaire decellules cancereuses mammaires MCF-7 429

Es-Saady D., Simon A., Delage C, Chulia A. J.

Evaluation de l'activite antiproliferative des curcuminoi'des et produits derives obtenuspar irradiation y de la curcumine 431

Simon A., Basly J.P., Es-Saadi D., Allais D.P., Duroux J.L

Effets des polyphenols de l'huile d'olive vierge sur l'hypercholest£roiemie 433Benkhalti F., El Mandili A., Ziouti A., El Boustani E.

Antioxidant activity of wine phenolic compounds in inhibiting oxidation of human low-density lipoproteins 435

Merillon J.M., Fauconneau B.. Waffo P., Barrier L, Decendit A., Huguet F.

Inhibition of neoplastic transformation and bioavailability of dietary phenolic agents 437Franke A.A. Custer L.J., Mordan L.J., Cooney R.V., Harwood P.J.. Wang W.

Evaluation of the capability of low molecular phenolic weight compounds to interactwith proteins 439

Bartolome B., Estrella I.. Hernandez T.

Molluscicidal properties of some proanthocyanidins, flavones and flavonols derivatives 441Hmamouchi M.. Essafi N., Lahlou M., Agoumi A.. Moulis C, Fouraste' I.

Antimicrobial activity of some proanthocyanidins 443Hmamouchi M.. Essafi N., Hamamouchi J., Agoumi A., Moulis C, Fouraste I.

Effects of flavonoids on glutathione-related enzymes and on cultured cells 445Ho M, Jshino F., Yamada M., Ohta N.

Flavanols may not be responsible for the antimutagenic/anticarcinogenic activity of tea. 447Bu-Abbas A., Nunez X., Clifford M.N., Walker R., loannides C.

Antiviral activity of species in Geraniaceae 449Serkedjieva J., Ivancheva S.

Oxidative coupling between ferulic acid and lignins monomers in grass cell walls: firstdirect evidence from diagnostic dimers 451

Jacquet G.. Pollet B., Lapierre C, Mhamdi F., Rolando C.

XV

Diquertin as an antioxidant and as a biologically active food additive 453Tjukavkina N.A., Rulenko I.A., Knlesnik Yu.A.

Une propriete inattendue de la genisteine et de ses analogues fluores : la relaxation dumuscle lisse des voies aeriennes " 5

Bois F., Desfougeres A., Boumendjel A., Marintte A.M.. Caron F., Devillier Ph.,Bessard G.

Oxidant and antioxidant properties of the flavonoid myricetin on primary hepatocyteculture: an EPR study 4 5 7

Morel I. Abalea V, Sergent 0., CillardP., CillardJ.

Potential antitumor agents: synthesis of new polyhydroxy 9-Oxo-9W-xanthenecarboxylic acids as possible DNA topoisomerases inhibitors 459

Nuhrich A.. Varache-Lembege M., Devaux G, Vercauteren J.

Search for medicinal plants in Lamiaceae and Asteraceae families 461Oeanessian G.B.

Isolation of dihydroquercetin, a natural antioxidant and capillary-protective agent, fromlarch wood 463

Babkin V.A., Ostroukhova LA.. Svyatkin Yu.K., Tyukavkina N.A., BabkinD.V., Onuchina N.A.

Polyphenol content and total antioxidant potential of selected italian wines 465Simonetti P., Brusamolino A., Pellegrini N., Gardana C, Pietta P.G.. Testolin G.

Induction of the anticarcinogenic marker enzyme quinone reductase in Hepalclc7 cellsby dietary polyphenols and isothiocyanates 467

Uda Y., Rhodes M.J.C.. Plumb G.W.. Griffiths S., Williamson G.

From natural to synthetic flavones - C4'-substituted flavones as potent inhibitors ofxanthine oxidase 469

Rastelli G. Costantino L, Albasini A.

Polyphenols and nutrients of beach pea plant and seeds 471Chavan U.D., Shahidi F., Bal A., McKenzie D.B.

Metabolism of methoxylated flavonoids evidence for P450 involvement 473Canivenclavier M-C, Miller ML, Corre G., Adel-Patient K., Siess M.H.

Modification of hepatic and extrahepatic drug-metabolizing enzymes in rats fedflavonoids 475

Siess M.H. , Schell B., Vernevaut M.F., Leclerc J., Suschetet M.

Inhibition of in vitro human LDL oxidation by phenolic antioxidants from grapes andwines 477

Teissedre PL. Waterhouse A.L, FrankelE.N.. PelegH, German J.B.

Determination of dietary quercetin metabolites in plasma, bile and urine of rats 479Texier P.. Manach C, Remesy C, Demigne C, Regerat F.

XVI

Relationships between structure and inducibility of quinone oxidoreductase offlavonoids 481

Uda Y.. Price K.. Williamson G., Rhodes M.J.C.

Inhibition of DNA synthesis by flavonoid quercetin 483Vddin S.. Choudhry M.A.

Polyhydroxystilbenes from Vitis vinifera L. cells: inhibitory effect on human plateletaggregation and molecular modeling 485

Varache-Lembege M.. Wqffo P., Decendit A., Devaux G., Deffieux G., MirillonJ.-M.

Tea phenols : antioxidant effectiveness of teas, tea components, tea fractions and theirbinding with lipoproteins 487

Vinson J. A.. Dabbagh Y.A.

The estrogenic activity of the polyphenolic resveratrol benefits of moderateconsumption of red wine 489

Williams R.L.. Elliott M., Perry R., Greaves B.

THEME : M&abolisme et OxydationTOPIC : Metabolism and oxidation

cDNA cloning and characterization of partially methylated flavonol 375-O-methyltransferase 491

Gauthier A., Ibrahim R.K.

Polyphenoloxydase de pulpe de pomme : regulation post-traductionnelle, clonage 493Marques L, Mari S.. Verdoucq L, FleurietA., Macheix J.J.

Inhibition of enzymatic browning by sugar-amine Maillard reaction products 495Lee C.Y.

Enzymatic and photochemical polymerization of coniferyl alcohol: a kinetic andstructural study 497

Radotic K.D.The involvement of polyphenol oxidase and peroxidase in the oxidation of polyphenolsduring the manufacture of black tea. 499

Parrv A.D.. Goodsall C.W., Safford D.S.

Antioxidative activity of acylated anthocyanins 501Tamura H. Yamagami A.

Accumulation de deux hydroxycoumarines dans les cultures cellulaires de Platanusacerifoliaapiks€lic\tiitionpaiCeratocystisfimbriata i.sp.platani 503

Alami. I.. Clerivet. A., Macheix. J.J.

Recherches sur les activuis peroxidasiques des raisins dans le centre viticole ValeaCalugareasca 505

Avramescu M.. VargaM.

In vitro tests on the antioxidant potencies of polyphenols in red wine 507BaldiA.. Romani A., Mulinacci N., Vincieri F.F., Ghiselli A.

XVII

Study of reversibility of certain oxidation reactions of phenolic compounds in modelsolutions 5 0 9

Palma M., Bgrm.to C.G.. Perez-Bustamante J.A.

Mixed-type inhibition of carboxylic acids on a partially purified polyphenol oxidasefrom gum arabic 511

Billaud C. Lecomu D., Nicolas J.

Comparison of f$-cyclodextrin effect ion polyphenol oxidation catalysed by purifiedpolyphenoloxidase from different sources 513

Fayad N., Marchal L, Billaud C. Nicolas J.

Peroxyl and hydroxyl radical scavenging activity of some natural phenolic antioxidants 515Chimi H. CillardJ., CillardP.

Tea polyphenols chemistry IV. Formation of theaflavins/theaflavic acids via chemicaloxidation 517

Pavies A.P.. Cai Y., Lewis J., Pavis A.L, Wan X.

Interaction of Fe(m)-hydroxides with caffeic acid and its oxidation products 519Peiana S.. Pistidda C, Premoli A., Solinas V., Buondonno A., Gessa C.

Role of humic acids in the iron(TH) reduction by caffeic acid 521Peiana S.. Manunza B., Pistidda C, Solinas V., Gessa C.

Stabilisation d'anti-radicaux libres naturels dans une nouvelle generation de vecteurs,les glycospheres, et etude de leur activite 523

, Pelrieu P.

Antioxidant activity of phenolic compounds isolated from egyptian Eucalyptus leaves 525Fadel H.H.M. , Gad A.M., El-Ghorab A.H.

Seasonal occurence of coniferin in the cambium of Pinus banksiana Lamb, linked toenzymatic activity of UDPG : coniferyl alcohol glucosyl transferase 527

ForsterH. Savidge R.A.

Les proprieties antioxydantes des flavonoides. Elements structuraux en relation avecleur capacite a pieger des radicaux 529

Foueerousse A.. Elhabiri M., George F., Brouillard R.

A possible biochemical pathway for the formation of lignans in Zea mays 531Groger W.. Fbrster H., Panel A., Schierhorn A., Pommer U.

Caractensation des produits formes par oxydation de la (+)-catechine en presence d'unextrait de polyphenoloxydase de raisin 533

QMM-S.' Vercauteren J., Cheynier V.

Creation and characterization of transgenic walnuts underexpressing chalcone synthase 535Jomnin L. El Euch C, Pastuglia M., Capelli P., Doumas P., Jay-Allemand C.

Evolution of anthocyanins during enzymatic oxidation of grape juice 537Kontek A.. Cheynier V., Souquet J.M., Moutounet M.

Stabilization of the evening primrose oil {Oleum oenotherae) by phenolic compounds 539Lamtr-Zarawskq£, Sokdl-UtowskaA., Osimianski J., QuarrentaA., GwardysA.""

XVIII

Activite antioxydante de flavones et flavonols vis a vis de 1'anion super oxyde 541Maenani L. Gaydou E.M., Hubaud J.C.

The antioxidant activity of flavonoids and phenolic acids : correlation with theirchemical structure ; synergistic and antagonistic effects 543

Maillard M. N.. Cuvelier M.E., Richard H, Berset C.

Enzymology and genetics of flavonoid biosynthesis in Gerbera-hybriden 545Martens St.. Forkmann G.

Mechanism of oxidative degradation of 2,4,6-trichlorophenol by the H O - irontetrasulfophthalocyanine system ?..? 547

Sorokin A.B., Meunier B.

Flavonoids and photosynthesis : a possible function in the plant cell 549Mu7aiarov E.N.

Phenolic compounds and photosynthetic enzymes 551Na7arova G.N.. Muzafarov E.N., Lyubimov V.Yu.

Antioxidative phenolic compounds in Cortexfraxini 553Nishibe S.. Takenaka T., Kodama A., Kawamura T., Noro Y., Tanaka T.

Evaluation of the antioxidant efficiency of the phenolic compounds isolated from nativeRosmarinus officinalis 555

Fadel H.M., Osman F.. El Masry K.F.

Effect of phenolic and carotenoid composition on enzymatic oxidation of apricots 557Radi M.. Bellaji M., Mahrouz M., Jaouad A., Tacchini M., Amiot M.J.

Identification and characterization of poplar laccases potentially involved in lignification 559Ranocha Ph.. Sterjiades R., Boudet A.M., Goffner D.

A possible involvement of peroxidases in enzymatic browning of pear (Pyruscommunis, cv Williams) 561

Richard-Forget F.. Gauillard F.

Studies of oxidative anthocyanin degradation in model solutions 563Sami-Manchado P.. Fulcrand H, Souillol V., Souquet J-M., Cheynier V.

Oxidation of aromatic molecules by plant cytochromes P450 565Schalk M.. Batard Y., Robineau T., Nedel'kina S., Cabello Hurtado F., Durst F.,Werck-Reichhart P.

Antioxidant activity of Rosmarinus officinalis L. extracts in olive oil 567Solinas V.. Deiana S., Bazzoni A., Gessa C.

N,/Vr-dicyclohexyl-0-(3,4-dihydroxycinnamoyl)-isourea (DCHCU) - a lipophilicderivative of caffeic acid with antioxidant properties 569

Sudina G.F.. Sumbatyan N.V., Korshunova G.A.

Index 571

XIX