Assesment of the antioxidant activity and content of polyphenolic compounds in grapevine seeds

Authors

  • Lenka Tomášková Mendel University in Brno, Faculty of Horticulturae, Department of viticulture and enology, Valtická 337, CZ-691 44 Lednice, Czech Republic
  • Jiří­ Sochor Mendel University in Brno, Faculty of Horticulturae, Department of viticulture and enology, Valtická 337, CZ-691 44 Lednice, Czech Republic
  • Mojmí­r Baroň Mendel University in Brno, Faculty of Horticulturae, Department of viticulture and enology, Valtická 337, CZ-691 44 Lednice, Czech Republic

DOI:

https://doi.org/10.5219/712

Keywords:

antioxidant activity, flavonols, grapevine seeds, total polyphenolic compounds

Abstract

Our work was focused on the study of the antioxidant properties of grapevine seeds. We monitored the grapevine seeds of 6 cultivars of Vitis vinifera, L. (Nativa, Kofranka, Blaufränkish, Marlen, Cabernet Moravia and Italian Riesling). Antioxidant activity was determined by three principally different methods (DPPH, ABTS and FRAP), the content of the total polyphenolic compounds was determined by the Folin ciocalteu method, and the content of the total flavanols was determined by DMACA reagent (p-dimethylaminocinnamaldehyde). Results are presented as an equivalent of gallic acid in g.L-1, respectively were expressed as g.L-1 of catechin equivalents (DMACA method). The highest values of antioxidant activity were measured in the cultivar Nativa (DPPH - 7.75 g.L-1, ABTS - 4.888 g.L-1, FRAP - 4.25 g.L-1). Conversely, the lowest values of antioxidant activity were detected in the cultivar Kofranka (DPPH - 7.08 g.L-1, ABTS - 4.17 g.L-1, FRAP - 4.55 g.L-1). Cultivar Nativa also reached the highest content of flavonols (3.77 g.L-1). The highest measured values of the content of total polyphenolic compounds were identified in the cultivar Cabernet Moravia (15.2 g.L-1 of GAE). Conversely, the lowest values of the content of total polyphenolic compounds were detected in the cultivar Nativa (8.04 g.L-1). Pearson correlation coefficients were calculated for the existing values between antioxidant activity (DPPH, ABTS, FRAP), contents of flavonols, and contents of total polyphenols. The highest correlation coefficient was found between the DPPH and ABTS methods; specifically, it was 0.857.

Downloads

Download data is not yet available.

References

Bajčan, D., Vollmannová, A., Šimanský, V., Bystrická, J., Trebichalský, P., Árvay, J., Czako, P. 2016. Antioxidant activity, phenolic content and colour of the slovak cabernet sauvignon wines. Potravinarstvo, vol. 10, no. 1, p. 89-84. https://doi.org/10.5219/534

Besharati, M., Taghizadeh, A. 2009. Evaluation of dried grape by-product as a tanniniferous tropical feedstuff. Animal Feed Science and Technology, vol. 152, no. 3-4, p. 198-203. https://doi.org/10.1016/j.anifeedsci.2009.04.011

Da Porto, C. 2012. Grappa: Production, sensory properties and market development. Alcoholic Beverages: Sensory Evaluation and Consumer Research, p. 299-314.

Domínguez, J., Martínez-Cordeiro, H., Álvarez-Casas, M., Lores, M. 2014. Vermicomposting grape marc yields high quality organic biofertiliser and bioactive polyphenols. Waste Management & Research, vol. 32, no. 12, p. 1235-1240. https://doi.org/10.1177/0734242X14555805 PMid:25349068

Donnini, S., Tessarin, P., Ribera-Fonseca, A., Di Foggia, M., Parpinello, G. P., Rombolà, A. D. 2016. Glyphosate impacts on polyphenolic composition in grapevine (Vitis vinifera L.) berries and wine. Food Chemistry, vol. 213, p. 26-30. https://doi.org/10.1016/j.foodchem.2016.06.040 PMid:27451151

Ferreira, V., Fernandes, F., Pinto-Carnide, O., Valentão, P., Falco, V., Martín, J. P., Ortiz, J. M., Arroyo-García, R., Andrade, P. B., Castro, I. 2016. Identification of vitis vinifera l. Grape berry skin color mutants and polyphenolic profile. Food Chemistry, vol. 194, p. 117-127. https://doi.org/10.1016/j.foodchem.2015.07.142 PMid:26471534

Huang, D. J., Ou, B. X., Prior, R. L. 2005. The chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry, vol. 53, no. 6, p. 1841-1856. https://doi.org/10.1021/jf030723c PMid:15769103

Jakubcová, Z., Horky, P., Dostalová, L., Sochor, J., Tomášková, L., Baroň, M., Kalhotka, L., Zeman, L. 2015. Study of antioxidant and antimicrobial properties of grapevine seeds, grape and rosehip pressing. Potravinarstvo, vol. 9, no. 1, p. 382-387. https://doi.org/10.5219/503

Li, H., Wang, X. Y., Li, Y., Li, P. H., Wang, H. 2009. Polyphenolic compounds and antioxidant properties of selected china wines. Food Chemistry, vol. 112, no. 2, p. 454-460. https://doi.org/10.1016/j.foodchem.2008.05.111

Li, Y. G., Tanner, G., Larkin, P. 1996. The dmaca-hcl protocol and the threshold proanthocyanidin content for bloat safety in forage legumes. Journal of the Science of Food and Agriculture, vol. 70, no. 1, p. 89-101. https://doi.org/10.1002/(SICI)1097-0010(199601)70:1<89::AID-JSFA470>3.0.CO;2-N

Liang, Y., Wang, J., Gao, H. Q., Wang, Q. Z., Zhang, J., Qiu, J. 2016. Beneficial effects of grape seed proanthocyanidin extract on arterial remodeling in spontaneously hypertensive rats via protecting against oxidative stress. Molecular Medicine Reports, vol. 14, no. 4, p. 3711-3718. https://doi.org/10.3892/mmr.2016.5699

McMurrough, I., Madigan, D., Smyth, M. R. 1996. Semipreparative chromatographic procedure for the isolation of dimeric and trimeric proanthocyanidins from barley. Journal of Agricultural and Food Chemistry, vol. 44, no. 7, p. 1731-1735. https://doi.org/10.1021/jf960139m

Paixão, N., Perestrelo, R., Marques, J. C., Câmara, J. S. 2007. Relationship between antioxidant capacity and total phenolic content of red, rose and white wines. Food Chemistry, vol. 105, no. 1, p. 204-214. https://doi.org/10.1016/j.foodchem.2007.04.017

Pohanka, M., Sochor, J., Ruttkay-Nedecký, B., Cernei, N., Adam, V., Hubálek, J., Stiborová, M., Eckschlager, T., Kizek, R. 2012. Automated assay of the potency of natural antioxidants using pipetting robot and spectrophotometry. Journal of Applied Biomedicine, vol. 10, no. 3, p. 155-167. https://doi.org/10.2478/v10136-012-0006-y

Rockenbach, I. I., Gonzaga, L. V., Rizelio, V. M., Gonçalves, A., Genovese, M. I., Fett, R. 2011. Phenolic compounds and antioxidant activity of seed and skin extracts of red grape (vitis vinifera and vitis labrusca) pomace from brazilian winemaking. Food Research International, vol. 44, no. 4, p. 897-901. https://doi.org/10.1016/j.foodres.2011.01.049

Rop, O., Jurikova, T., Sochor, J., Mlcek, J., Kramarova, D. 2011. Antioxidant capacity, scavenging radical activity and selected chemical composition of native apple cultivars from central europe. Journal of Food Quality, vol. 34, no. 3, p. 187-194. https://doi.org/10.1111/j.1745-4557.2011.00387.x

Rop, O., Mlcek, J., Jurikova, T., Valsikova, M., Sochor, J., Reznicek, V., Kramarova, D. 2010. Phenolic content, antioxidant capacity, radical oxygen species scavenging and lipid peroxidation inhibiting activities of extracts of five black chokeberry (aronia melanocarpa (michx.) elliot) cultivars. Journal of Medicinal Plants Research, vol. 4, no. 22, p. 2431-2437.

Shinagawa, F. B., De Santana, F. C., Mancini, J. 2015. Effect of cold pressed grape seed oil on rats' biochemical markers and inflammatory profile. Revista De Nutricao-Brazilian Journal of Nutrition, vol. 28, no. 1, p. 65-76. https://doi.org/10.1590/1415-52732015000100006

Singleton, V. L., Orthofer, R., Lamuela-Raventós, R. M. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods in Enzymology, vol 299, p. 152-178. https://doi.org/10.1016/S0076-6879(99)99017-1

Sochor, J., Ryvolova, M., Krystofova, O., Salas, P., Hubalek, J., Adam, V., Trnkova, L., Havel, L., Beklova, M., Zehnalek, J., Provaznik, I., Kizek, R. 2010a. Fully automated spectrometric protocols for determination of antioxidant activity: Advantages and disadvantages. Molecules, vol. 15, no. 12, p. 8618-8640. https://doi.org/10.3390/molecules15128618 PMid:21116230

Sochor, J., Salas, P., Zehnálek, J., Krska, B., Adam, V., Havel, L., Kizek, R. 2010b. An assay for spectrometric determination of antioxidant activity of a biological extract. Listy Cukrovarnicke a Reparske, vol. 126, p. 416-417.

Sochor, J., Skutkova, H., Babula, P., Zitka, O., Cernei, N., Rop, O., Krska, B., Adam, V., Provaznik, I., Kizek, R. 2011. Mathematical evaluation of the amino acid and polyphenol content and antioxidant activities of fruits from different apricot cultivars. Molecules, vol. 16, no. 9, p. 7428-7457. https://doi.org/10.3390/molecules16097428 PMid:21886093

Sochor, J., Zitka, O., Skutkova, H., Pavlik, D., Babula, P., Krska, B., Horna, A., Adam, V., Provaznik, I., Kizek, R. 2010c. Content of phenolic compounds and antioxidant capacity in fruits of apricot genotypes. Molecules, vol. 15, no. 9, p. 6285-6305. https://doi.org/10.3390/molecules15096285 PMid:20877223

Songsermsakul, P., Pornphairin, E., Porasuphatana, S. 2013. Comparison of antioxidant activity of grape seed extract and fruits containing high beta-carotene, vitamin C, and E. International Journal of Food Properties, vol. 16, no. 3, p. 643-648. https://doi.org/10.1080/10942912.2011.561462

Soto, M. U. R., Brown, K., Ross, C. F. 2012. Antioxidant activity and consumer acceptance of grape seed flour-containing food products. International Journal of Food Science and Technology, vol. 47, no. 3, p. 592-602. https://doi.org/10.1111/j.1365-2621.2011.02882.x

Valente, M., Brillard, A., Schönnenbeck, C., Brilhac, J. F. 2015. Investigation of grape marc combustion using thermogravimetric analysis. Kinetic modeling using an extended independent parallel reaction (eipr). Fuel Processing Technology, vol. 131, p. 297-303. https://doi.org/10.1016/j.fuproc.2014.10.034

Vivas, N. G. Y., Lagune, L., Saucier, C., Augustin, M. 1994. Estimation du degree de polymerization des procyanidins du raisin et du vin par la méthode au p-dimethylaminocinnamaldéhyde. Journal International des Sciences de la Vigne et du Vin, vol. 28, p. 319-336.

Vršič, S., Ivančič, A., Šušek, A., Zagradišnik, B., Valdhuber, J., Šiško, M. 2011. The world's oldest living grapevine specimen and its genetic relationships. Vitis, vol. 50, no. 4, p. 167-171.

Downloads

Published

2017-01-29

How to Cite

Tomášková, L. ., Sochor, J. ., & Baroň, M. . (2017). Assesment of the antioxidant activity and content of polyphenolic compounds in grapevine seeds. Potravinarstvo Slovak Journal of Food Sciences, 11(1), 71–76. https://doi.org/10.5219/712

Most read articles by the same author(s)