Antioxidant activity and phenolic compounds in conventional and organic red grapes (var. Monastrell) Actividad antioxidante y compuestos fenólicos en uva tinta (var. Monastrell) obtenida por cultivo tradicional y ecológico (original) (raw)
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Ciência e Técnica Vitivinícola, 2018
The aim of this work was to improve the knowledge about the potential of Douro region (North of Portugal) to produce table grapes of superior quality. Skin, pulp, and seeds of four table grapes 'Alphonse Lavallée', 'Cardinal', 'Dona Maria' and 'Muscat Hamburgo' produced in Dour region, collected at commercial maturity stage, were evaluated. Phenolic compounds, organic acids and sugars were determined in each cultivar and in the different parts of the grape by HPLC-DAD, while the antioxidant properties were evaluated by DPPH, Cuprac and lipid peroxidation assays. Phenolics from different classes were found: four anthocyanins (delphynidin, cyanidin, petunidin and malvidin), two hydroxibenzoic acids (gallic acid and protocatechuic acid), three hydroxycinnamic acids (caffeic, chlorogenic and coumaric acids), one flavonol (rutin), three flavan-3ols ((+)-catechin, (-)-epicatechin, and (-)-epicagallocatechin)), one oligomer (procyanidin B2) and one stilbene (resveratrol). In addition, three organic acids (tartaric, malic and citric acids) and two types of sugars (glucose and fructose) were detected in all samples. Differences were found between cultivars (p<0.001) and sample material type (p<0.001). Skins presented the higher content in anthocyanins, seeds in flavan-3-ols and pulps in phenolic acids, organic acids and free-sugars. The cultivar 'Cardinal' showed the highest content in phytochemicals, while 'Dona Maria' was the cultivar with the lowest content. Nonetheless, the content of flavan-3-ols and organic acids in 'Dona Maria', associated with its higher antioxidant capacity, makes it an interesting choice as table grape from healthier point of view. According to our results, Douro region have proper environmental conditions to produce these table grapes. RESUMO Com este trabalho pretendeu-se aprofundar o conhecimento sobre o potencial da região do Douro (norte de Portugal) para a produção de uvas de mesa de qualidade superior. Foram avaliadas diferentes partes dos bagos (película, polpa e grainhas) de uva de mesa de quatro cultivares distintas, 'Alphonse Lavallée', 'Cardinal', 'Dona Maria' e 'Moscatel de Hamburgo' produzidas na região Douro e colhidas em plena fase de maturação comercial. Em cada cultivar e nas diferentes partes dos bagos procedeu-se à avaliação dos teores em composto fenólicos, ácidos orgânicos e açúcares por HPLC-DAD. As propriedades antioxidantes foram avaliadas pelos métodos de DPPH, Cuprac e peroxidação lipídica. Foram encontradas diferenças significativas entre cultivares (p<0,001) e tipo de material analisado (p<0,001). Os principais compostos fenólicos encontrados foram: quatro antocianinas (delfinidina, cianidina, petunidina e malvidina), dois ácidos hidroxibenzóicos (ácidos gálico e protocatecuico), três ácidos hidroxicinâmicos (ácidos cafeico, clorogénico e cumárico), um flavonol (rutina), três flavanóis ((+)-catequina, (-)epicatequina e (-)-epicagalhocatequina)), um oligómero (procianidina B2) e um estilbeno (resveratrol). Acrescem ainda, três ácidos orgânicos (ácido tartárico, málico e cítrico) e dois tipos de açúcares (glucose e frutose). De acordo com os resultados, as películas apresentaram teores mais elevados em antocianinas, as grainhas em flavanóis e as polpas em ácidos fenólicos, ácidos orgânicos e açúcares livres. De entre as cultivares avaliadas, destaca-se a cultivar 'Cardinal' por apresentar um maior teor médio em fitoquímicos e a cultivar 'Dona Maria' por apresentar um elevado teor em ácidos orgânicos e flavanóis o que, associada à sua elevada capacidade antioxidante, a torna uma cultivar interessante como uma uva de mesa bastante saudável. Baseado nos resultados obtidos, podemos afirmar a região do Douro tem condições ambientais adequadas para a produção destas uvas de mesa.
Life Sciences, 1997
Vitis vinifera cell suspensions were used to isolate and characterize the flavonoids (anthocyanins, catechins) and non-flavonoids (stilbenes) found in red wine. Furthermore, we showed that astringin is produced although this stilbene has not previously been reported to be a constituent of V. vinifera or wine. The ability of these compounds to act as radical scavengers was investigated using 1,1diphenyl-2-picryl-hydrazyl (DPPH), a stable free radical. Antioxidant activities were assessed by their capacity to prevent Fe 2 +-induced lipid peroxidation in microsomes and their action on Cu 2 +-induced lipid peroxidation in low-density lipoproteins. The results showed that astringin has an important antioxidant effect similar to that of trans-resveratrol, and a higher radical scavenger activity than the latter. Astringinin appeared to be more active. These data indicate that phenolic compounds (stilbenes, catechins, anthocyanins) exhibit interesting properties which may account in part for the so-called "French paradox," i.e. that moderate drinking of red wine over a long period of time can protect against coronary heart disease.
Radical Scavenging Activity and Total Phenolic Content . Comparison Between Apple and Red Grape
2013
The purpose of this study was to determine the antioxidant activity of organic apple and red grapes fruit (pulp, peel, seed and juice). The content of total phenolics in the extracts was determined spectrometrically according to the Folin -Ciocalteu method and calculated as gallic acid equivalents (mg GAE/100g). Antiradical activities of the extracts were evaluated by a microassay using 1,1¢diphenyl-2-picrylhydrazyl, spectrophotometrically method. Juice was obtained by crushing fruit in a laboratory press. The paper presents the possibility of improving the antioxidant activity of apple juice and grape seeds by extraction of polyphenolic compounds in the residue left after pressing fruit and added to apple juice.In terms of content in polyphenols, is very important to note that the value of grapes grow from 285.2 mg GAE/100g fruit to 385.2 mg GAE/100g in the juice . It was shown that the content of total antioxidant activity in juices varied up to 1.14 red grape juices up to 1.025 a...
Fitoterapia, 2017
The antioxidant potential of grape (Vitis vinífera L.) stems has been reported in the last decade although no identification of the individual compounds responsible for such action has been done. In this work, polyphenolic extract of grape stems was processed resorting to semi-preparative HPLC, allowing to obtain 5 purified polyphenols (caftaric acid, malvidin-3-O-glucoside, quercetin-3-O-glucuronide, mailvidin-3-O-(6-O-caffeoyl)-glucoside, and Σ-viniferin), which were fully characterized by HPLC-PDA-ESI-MS(n). Isolated compounds were featured on their radical scavenging capacity (DPPH and ABTS), cell viability, anti-inflammatory activity, and capacity to modulate the level of reactive oxygen species, glutathione, lipid peroxidation, and overall oxidative stress in a biological model (human keratinocytes) in vitro, under basal and oxidative conditions. The results obtained noticed the combinations malvidin-3-O-glucoside+Vitamin E and quercetin-3-O-glucuronide+vitamin C as the most e...
Journal of Food Research, 2014
Polyphenols, such as anthocyanins, are secondary metabolites produced in plants which can play an important health-promoting role considering their strong correlation with antioxidant capacity. The biosynthesis of these compounds generally increases as a response to biotic or abiotic stress, therefore, in order to achieve as high phenolic accumulation as possible, the interactive effects of storage conditions (temperature and time) and postharvest ultraviolet irradiation (UV-C) on total polyphenols (TPP) and total anthocyanins (TA) content, as well as oxygen radical antioxidant capacity (ORAC), in postharvest “Redglobe” table grape variety were investigated in 2011 vintage. Gathered findings showed that UV-C exposure ranging from 1 to 3 min (0.8-2.4 KJ m-2) positively influence the TA level (with an increase almost twice higher than the control) during a storage time longer than 48 h, independently from the storage temperature; while, with regard to TPP and ORAC, a progressive incre...
Relations between polyphenols content and antioxidant activity in vine grapes and leaves
Czech Journal of Food Sciences, 2009
The occurrence and content of some polyphenols and the antioxidant activity of compounds present in grape berries, stems and leaves of Vitis vinifera L. were evaluated. Three white and three blue varieties of grapevine were investigated. The contents were determined of trans-resveratrol, trans-piceid, caftaric acid, tryptophan, catechin, epicatechin, total polyphenols, and flavanols, both in healthy material and in the samples of the plant material infested with microorganisms (Botryotinia fuckeliana Whetzel anamorph Botrytis cinerea Pers.; Uncinula necator (Schw.) Burr; Plasmopara viticola (Berk. & M.A. Curtis) Berl & De Toni). The antioxidant activity of the extracts obtained was determined by different methods: FRAP (Ferric Reducing Antioxidant Power), DPPH (2,2-diphenyl-1-picrylhydrazyl radical) and TAC-PCL (Total Antioxidant Capacity of Photochemiluminescence). The content of trans-resveratrol varied between 0.3–2.3 mg/kg and 0.7–12.1 mg/kg in non-infested and infested grape be...
GRAPEVINE LEAVES AS A SOURCE OF NATURAL ANTIOXIDANTS
The crude extracts of phenolic compounds were obtained from grapevine leaves using 80% acetone and 80% methanol (v/v). The content of total phenolic and condensed tannins was determined using Folin & Ciocalteau’s phenol reagent, vanillin/HCl reagent, and protein precipitation method. The antioxidant properties of the extracts were investigated using the total antioxidant activity (TAA), DPPH radical scavenging activity and reducing power. The content of individual phenolic acids was determined using the HPLC method. The content of total phenolics in grapevine leaves and their extracts determined in this study was high (257 mg/g acetone extract and 232 mg/g methanolic extract). The content of condensed tannins in acetone extract was higher than in the methanolic one. Antiradical activity of both extracts against DPPH radical and reducing power were similar and strong. The acetone and methanolic extracts exhibited TAA of 1.37 and 1.44 mmol Trolox/g, respectively. Vitis vinifera leaves extracts were observed to contain gallic, caffeic, and p-coumaric acid. Gallic acid was a dominant phenolic acid. The majority of phenolic acids were found in the form of esters.
Journal of Food Composition and Analysis, 2008
The extracts obtained from skin and seeds of 10 native Tuscan and international Vitis vinifera varieties were evaluated for their antioxidant activity, total phenolic and anthocyanin content and subjected to HPLC-UV analysis to quantify the content of five phenolic constituents of biological interest: catechin and epicatechin in seeds and quercetin, rutin and resveratrol in skin extracts. The antioxidant activity of the extracts and pure compounds was assessed by means of two different in vitro tests: scavenging of the stable DPPH d radical and of authentic peroxynitrite (ONOO À ). All the extracts showed significant antiradical capacity: Merlot skin was most active towards both radicals. All the five phenols investigated possessed strong antiradical activity. Quercetin, catechin and epicatechin showed maximum activity (respectively, IC 50ðDPPHdÞ 5.5, 6.7 and 6.8 mM, IC 50ðONOO À Þ 48.8, 55.7 and 56.7 mM). Potential antiradical interactive effects among the five compounds were also investigated and results indicated possible synergy between quercetin, rutin and resveratrol towards ONOO À . The effect was additive for catechin and epicatechin.
Food Chemistry, 2016
In the present work, the phenolic compounds content and antioxidant activity in the skin, pulp, seed, cane and leaf of one international (Muscat) and five native (Hosseini, Ghara Shira, Agh Shani, Ghara Shani and Ghara Ghandome) grape cultivated in West Azarbaijan , Iran were investigated. Ghara Shani grape skin was found to contain the highest content of total phenolic and anthocyanin and cane of Ghara Shani contains the highest amount of flavonoid. A remarkable DPPH radical scavenging activity up to 95% and consequently, the lowest IC 50 was found for skin of Ghara Shani. According to RP-HPLC experiments, the highest concentration of phenolic compounds was identified as catechin (945 µg/g), epicatechin (482 µg/g), gallic acid (319 µg/g) and resveratrol (29.8 µg/g) in skin of Ghara Shani, quercetin in cane of Ghara Shani (956 µg/g), rutin in skin of Ghara Shira (298 µg/g) and caffeic acid in cane of Ghara Shira (17.4 µg/g).
Phenolic compounds were extracted from three wild grapevine species: Vitis californica, V. riparia and V. amurensis seeds using 80% methanol or 80% acetone. The total content of phenolic compounds was determined utilizing the Folin-Ciocalteu’s phenol reagent while the content of tannins was assayed with the vanillin and BSA precipitation methods. Additionally, the DPPH free radical scavenging activity and the reduction power of the extracts were measured. The RP-HPLC method was applied to identify the phenolic compounds in the extracts, such as phenolic acids and catechins. The seeds contained large amounts of tannins, catechins and gallic acid and observable quantities of p-coumaric acid. The total content of phenolic compounds and tannins was similar in the extracts from V. californica and V. riparia seeds. However, the total content of total phenolic compounds and tannins in the extracts from V. californica and V. riperia seeds were about two-fold higher than that in the extracts from V. amurensis seeds. Extracts from seeds of the American species (V. californica and V. riparia) contained similarly high concentrations of tannins, whereas extracts from seeds of V. amurensis had approximately half that amount of these compounds. The content of catechin and epicatechin was similar in all extracts. The highest DPPH• anti-radical scavenging activity was observed in the acetonic and methanolic extracts of V. californica and V. riparia seeds— while the acetonic extract from the V. californica seeds was the strongest reducing agent.