Skip to main navigation menu Skip to main content Skip to site footer
ASPHC Baner

Vol. 20 No. 1 (2021)

Articles

Phenolic compounds and antioxidant capacities in grape berry skin, seed and stems of six winegrape varieties grown in Turkey

DOI: https://doi.org/10.24326/asphc.2021.1.2
Submitted: September 4, 2019
Published: 2021-02-26

Abstract

In this study, seeds, skins and stems of the red wine grape varieties Boğazkere, Cabernet Sauvignon, Merlot, Nero d’Avola, Sangiovese and Syrah grown in Turkey were analysed for their phenolic compounds.
The highest total phenolic compound and DPPH were found in the stem of Boğazkere respectively as
62550 mg GAE/kg dw and 614 µmol/g dw; the highest ABTS•+, (+)-catechin, (–)-epicatechin were detected in the seed of Nero d’Avola respectively as 617 µmol trolox/g dw, 8650 mg/kg and 1902 mg/kg dw; the highest total anthocyanin and rutin were measured in the skin of Boğazkere respectively as 143.52 mg/kg dw and 9692 mg/kg dw; the highest quercetin was found in the seed of Boğazkere as 49.21 mg/kg dw and the highest trans-resveratrol was measured in the stem of Syrah as 61.56 mg/kg dw.

References

  1. Anastasiadi, M., Pratsinis, H., Kletsas, D., Skaltsounis, A.L., Haroutounian, A. (2012). Grape stem extracts: Polyphenolic content and assessment of their in vitro antioxidant properties. Food Sci. Technol., 48, 316–322.
  2. Apostolou, A., Stagos, D., Galitsiou, E., Spyrou, A., Haroutounian, S., Portesis, N., Trizoglou, I., Hayes, A.W., Tsatsakis, A.M., Kouretas, D. (2013). Assessment of polyphenolic content, antioxidant activity, protection against ROS-induced DNA damage and anticancer activity of Vitis vinifera stem extracts. Food Chem. Toxicol., 61, 60–68.
  3. Arvanitoyannis, I.S., Ladas, D., Mavromatis, A. (2006). Potential uses and applications of treated wine waste: A review. Intern. J. Food Sci. Technol., 41, 75–487.
  4. Bagchi, D., Bagchi, M., Stohs, S.J., Ray, S.D., Sen, C.K., Preuss, H.G. (2000). Free radicals and grape seed proanthocyanidin extract: importance in human health and disease prevention. Toxicology 148(2), 187–189.
  5. Bath, K.P.L., Kosmeder, J.W., Pezzuto, J.M. (2001). Biological effects of resveratrol. Antioxid. Redox Signal., 3, 1041–1064.
  6. Brand-Williams, W., Cuvelier, M.E., Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. Food Sci. Technol., 28, 25–30.
  7. Butkhupl, L., Chowtivannakul, S., Gaensakoo, R., Prathepha, P., Samappito, S. (2010). Study of the Phenolic Composition of Shiraz Red Grape Cultivar (Vitis vinfera L.) Cultivated in North-eastern Thailand and its Antioxidant and Antimicrobial Activity. South Afr. J. Enol. Vitic., 31, 89–98.
  8. Downey, M.O., Mazza, M., Krstic, M.P. (2007). Development of a stable extract for anthocyanins and flavonols from grape skin. Amer. J. Enol. Vitic., 58, 358–364.
  9. FAOSTAT (2018). Food and Agriculture Organization of the United Nations. Available: http://www.fao.org/faostat/en/#data/QC/ [date of access: 15.09.2018].
  10. Giusti, M.M., Wrolstad, R.E. (2001). Characterization and measurement of anthocyanins by UV-visible spectroscopy. In: Current Protocols in Food Analytical Chemistry, Wrolstad, R.E., Acree, T.E., An, H., Decker, E.A., Penner, M.H., Reid, D.S., Schwartz, S.J., Shoemaker, C.F., Sporns, P. (Eds.). John Wiley & Sons, New York, F1.2.1–F1.2.13.
  11. Halliwell, B., Gutteridge J.M.C. (1989). Free radical in biology and medicine, 2nd ed. Clarendon Press, Oxford, pp. 234.
  12. Iacopini, P., Baldi, M., Storchi, P., Sebastiani, L. (2008). Catechin, epicatechin, quercetin, rutin, and resveratrol in red grapes: content, in vitro antioxidant activity and interactions. J. Food Compos. Anal., 21(8), 589–598.
  13. Kállay, M., Kerényi, Z. (1999). Occurrence and identification of procyanidins in hungarian grapes and wines. Hung. Agric. Res., 4, 17–20.
  14. Ky, I., Lorrain, B., Kolbas, N., Crozier, A., Teissedre, P.T. (2014). Wine by-Products: Phenolic Characterization and Antioxidant Activity Evaluation of Grapes and Grape Pomaces from Six Different French Grape Varieties. Molecules, 19, 482–506.
  15. Llobera, A., Cañellas, J. (2007). Dietary fibre and antioxidant activity of Manto Negro red grape (Vitis vinifera): pomace and stem. Food Chem., 101, 659–666.
  16. Lotito, S.B., Fraga, C.G. (1997). (+)-catechin prevents human plasma oxidation. Free Radic. Biol. Med., 24(3), 435–441.
  17. Macheix, J.J., Fleuriet, A., Billot, J. (1990). Fruit phenolics. CRC Press, Boca Raton.
  18. Moini, H., Guo, Q., Packer, L. (2002). Xanthine oxidase and xanthine dehydrogenase inhibition by the procyanidin-rich French maritime pine bark extract, Pycnogenol: a protein binding effect. Adv. Exp. Med. Biol., 505, 141–149.
  19. Nawar, W.W. (1996). Lipids. In: Food Chemistry, Fennema, O.R. (Ed.). Marcel Dekker, Inc., New York, 225–319.
  20. Pantelić, M.M., Dabić Zagorac, D.Č., Davidović, S.M., Todić, S.R., Bešlić, Z.S., Gašić, U.M., Tešić, Ž.L., Natić, M.M. (2016). Identification and quantification of phenolic compounds in berry skin, pulp, and seeds in 13 grapevine varieties grown in Serbia. Food Chem., 211, 243–252.
  21. Pastor, R.F., Restani, P., Di Lorenzo, C., Orgiu, F., Teissedre, P.-L., Stockley, C., Ruf, J.C., Quini, C.I., Tejedor, N.G., Gargantini, R., Aruani, C., Prieto, S., Murgo, M., Videla, R., Penissi, A., Iermoli, R.H. (2017). Resveratrol, human health and winemaking perspectives. Critic. Rev. Food Sci. Nutr., 1–19.
  22. Pérez-Magariño, S., González-San José, M.L. (2004). Evolution of flavanols, antho-cyanins, and their derivatives during the aging of red wines elaborated from grapes harvested at different stages of ripening. J. Agric. Food Chem., 52, 1181–1189.
  23. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Biol. Med., 26, 1231–1237.
  24. Rockenbach, S.I., Rodrigues, E., Gonzaga, L.V., Caliari, V., Genovese, M.I., Gonçalves, S., Fett, R. (2006). Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil. Food Chem., 123, 174–179.
  25. Rodriguez Montealegre, R., Romero Peces, R., Chacon Vozmediano, J.L., Martinez Gascuena, J., Garcia Romero, E. (2006). Phenolic compounds in skin and seeds of ten grape Vitis vinifera varieties grown in a warm climate. J. Food Compos. Anal., 19, 687–693.
  26. Singleton, V.L., Rossi, J.J.A. (1965). Colorimetric of totalmphenolics with phosphomolybdic–phosphotungstic acid reagents. Amer. J. Enol. Vitic., 16(3), 144–158.
  27. Waterhouse, A.L. (2005). Determination of total phenolics. In: Handbook of Food Analytical Chemistry, Wrolstad, R.E., Acree, T.E., Decker, E.A., Penner, M.H., Reid, D.S., Schwartz, S.J., Shoemaker, C.F., Smith, D.M., Sporns, P. (Eds.). John Wiley & Sons, New Jersey, 463−470.
  28. Wood, J. G., Rogina, B., Lavu, S., Howitz, K., Helfand, S.L., Tatar, M., Sinclairet, D. (2004). Sirtuin activators mimic caloric restriction and delay ageing in metazoans. Nature, 430, 686–689.
  29. Xu, C., Zhang, Y., Cao, L. Lu, J. (2010). Phenolic compounds and antioxidant properties of zdifferent grape cultivars grown in China. Food Chem., 119, 1557–1565.

Downloads

Download data is not yet available.

Similar Articles

1 2 3 4 5 6 7 8 9 10 > >> 

You may also start an advanced similarity search for this article.