scholarly journals Flavanol Glycoside Content of Grape Seeds and Skins of Vitis vinifera Varieties Grown in Castilla-La Mancha, Spain

Molecules ◽  
2019 ◽  
Vol 24 (21) ◽  
pp. 4001 ◽  
Author(s):  
José Pérez-Navarro ◽  
Guillaume Cazals ◽  
Christine Enjalbal ◽  
Pedro Miguel Izquierdo-Cañas ◽  
Sergio Gómez-Alonso ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
High Performance ◽  
Grape Seed ◽  
Grape Seeds ◽  
Grape Berries ◽  
La Mancha ◽  
Liquid Chromatography Tandem Mass ◽  
Grape Varieties ◽  
Grape Seed Extracts ◽  
Seed Extracts

Glycosylated flavanols (monoglycosides and diglycosides) in skin and seed extracts of Vitis vinifera grapes grown in Castilla-La Mancha (Spain) were investigated using ultra-high-performance liquid chromatography—tandem mass spectrometry (UHPLC-ESI-QQQ-MS/MS). Six grape varieties (Airén, Tempranillo, the recently identified Albillo Dorado, Montonera del Casar, Moribel, and Tinto Fragoso) were studied over two consecutive years (2016 and 2017). A total of twenty monomeric flavanol monoglycosides, four diglycosylated monomers, and three dimeric flavanol monoglycosides were detected in all grape samples. The diversity observed in the composition of glycosylated flavanol in the grape berries suggests a strong influence of variety and grape tissue (skin or seed). Monomeric flavanol glycosides were more abundant in grape seed extracts, in contrast with monoglycosylated dimeric forms. In addition, the glycosylated flavanol content was related to berry color in grape skins, with higher concentrations measured in black grape varieties.

scholarly journals Identification and Quantification of Flavanol Glycosides in Vitis vinifera Grape Seeds and Skins during Ripening

Molecules ◽  
2018 ◽  
Vol 23 (11) ◽  
pp. 2745 ◽  
Author(s):  
Marie Zerbib ◽  
Guillaume Cazals ◽  
Christine Enjalbal ◽  
Cédric Saucier
Keyword(s):  
Vitis Vinifera ◽  
High Performance ◽  
Multiple Reaction Monitoring ◽  
Reaction Monitoring ◽  
Quadrupole Mass ◽  
Grape Seeds ◽  
Grape Berries ◽  
Grape Skins ◽  
Grape Varieties ◽  
First Time

Monomeric and dimeric flavanol glycosides were analyzed in Vitis vinifera grapes and seeds during ripening. An analytical method using ultra-high performance liquid chromatography coupled with a triple quadrupole mass spectrometry (UHPLC-ESI-QQQ-MS/MS) in multiple reaction monitoring (MRM) mode was employed. Three grape varieties (Merlot, Syrah and Tannat) were chosen and grape berries were sampled at different stages of development. Ten monoglycosylated and six diglycosylated flavanol monomers were detected. Twelve monoglycosylated and three diglycosylated flavanol dimers were also detected for all three grape varieties. All diglycosides were detected for the first time in Vitis vinifera grapes, though some of these compounds were only detected in skins or seeds. Furthermore, the evolution of all these compounds was studied, and a decrease in monomeric (epi) catechin monoglycosides was observed during ripening for Tannat, Merlot and Syrah grape skins. The dimers would appear to accumulate in skin tissues up to mid-summer (after veraison) and decrease when grape berries reached maturity.

scholarly journals Antioxidant activity of white grape seed extracts on DPPH radicals

2009 ◽  
pp. 53-61 ◽  
Author(s):  
Anamarija Mandic ◽  
Sonja Djilas ◽  
Jasna Canadanovic-Brunet ◽  
Gordana Cetkovic ◽  
Jelena Vulic
Keyword(s):  
Antioxidant Activity ◽  
Grape Seed ◽  
Dpph Radical ◽  
Grape Seeds ◽  
Food Ingredient ◽  
Ic50 Value ◽  
Ic50 Values ◽  
Red Grape ◽  
Grape Varieties ◽  
Grape Seed Extracts

Composition and antioxidant activity of grape seed extract (GSE) obtained from red grape varietes are very well documented, in contrast to the white varietes. This paper presents the results of polyphenols content of ethyl acetate extract of grape seeds, obtained from two white grape varieties, Italian Riesling and Zupljanka, and their antioxidant activity on the stable DPPH radical. The influence of the addition of GSE to raspberry juice on the DPPH radical was also examined. Content of total polyphenols in GSEs ranged between 81.6 and 82.8% (w/w), and the contetn of flavan-3-ols between 66.2 and 91.0% (w/w). HPLC results showed that the most abundant components in the extract were (+)-catechin and (-)-epicatechin for both grape varieties. All tested GSEs exhibited good antioxidant activity. IC50 values for the GSEs of Italian Riesling and Zupljanka were 0.79 and 0.95 mg sample/mg DPPH radical, respectivelly. Since the GSE of Italian Riesling possesed stronger antioxidant activity, it was used for further experiments. The IC50 value for raspberry juice was 4.18 mg raspberry juice/mg DPPH. The raspberry juice with addition of 0.60 ?g/mL of GSE showed antioxidant activity of 39.2%. The same juice with the threefold concentration of vitamin C (1.81 ?g/ml) exhibited similar antioxidant activity (33.9%). Antioxidant activity of the same amount of juice without added antioxidants was lower (15.7%). The results showed that the GSE of white varietes could be considered as a good functional food ingredient.

Effect of heating conditions of grape seeds on the antioxidant activity of grape seed extracts

2006 ◽  
Vol 97 (3) ◽  
pp. 472-479 ◽  
Author(s):  
S KIM ◽  
S JEONG ◽  
W PARK ◽  
K NAM ◽  
D AHN ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Grape Seed ◽  
Grape Seeds ◽  
Grape Seed Extracts ◽  
Seed Extracts

Monitoring of compositional changes during berry ripening in grape seed extracts of cv. Sangiovese (Vitis vinifera L.)

2017 ◽  
Vol 97 (9) ◽  
pp. 3058-3064 ◽  
Author(s):  
Giuseppe Bombai ◽  
Federica Pasini ◽  
Vito Verardo ◽  
Onur Sevindik ◽  
Michele Di Foggia ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Grape Seed ◽  
Vitis Vinifera L ◽  
Berry Ripening ◽  
Compositional Changes ◽  
Grape Seed Extracts ◽  
Seed Extracts

scholarly journals Isolation of 1-(3′,4′-Dihydroxyphenyl)-3-(2″,4″,6″-trihydroxyphenyl)-propan-2-ol from Grape Seed Extract and Evaluation of its Antioxidant and Antispasmodic Potential

Molecules ◽  
2019 ◽  
Vol 24 (13) ◽  
pp. 2466 ◽  
Author(s):  
Michał Gleńsk ◽  
William J. Hurst ◽  
Vitold B. Glinski ◽  
Marek Bednarski ◽  
Jan A. Gliński
Keyword(s):  
Anaerobic Bacteria ◽  
Grape Seed ◽  
Grape Seeds ◽  
Antioxidant Power ◽  
Unknown Substance ◽  
Ferric Reducing Antioxidant Power ◽  
Ileum Contraction ◽  
Grape Seed Extracts ◽  
Seed Extracts ◽  
Prominent Peak

HPLC profiling of phenolics in grape seed extracts revealed a prominent peak of an unknown substance with concentrations up to 5.3%. Spectroscopic data allowed the identification of the compound 1 as 1-(3′,4′-dihydroxyphenyl)-3-(2″,4″,6″-trihydroxyphenyl)-propan-2-ol. 1 is known to be produced from catechin and epicatechin through anaerobic bacteria from human, as well as the rat, intestines. It was hypothesized that the marc remaining after expression of juice from grapes became infested during storage, resulting in the production of 1. Because compound 1 is infrequently found in nature and has never been found in grape seeds, its presence may be considered a marker of an unwanted anaerobic bacterial process occurring during production. The antioxidant potential of 1 was determined by DPPH, ABTS, and FRAP (ferric reducing antioxidant power) assays and compared to the potential of the following compounds: phloroglucine, pyrogallol, gallic acid, catechin, and epicatechin. Furthermore, it was established that 1 significantly reduced guinea pig ileum contraction induced by histamine.

scholarly journals STUDY OF OXIDATION PROCESSES IN DUCK MEAT WITH APPLICATION OF ROSEMARY AND GRAPE SEED EXTRACTS

2017 ◽  
Vol 4 ◽  
pp. 10-15 ◽  
Author(s):  
Nataliia Bozhko ◽  
Vasyl Tischenko ◽  
Vasil Pasichnyi ◽  
Andriy Marynin ◽  
Maksym Polumbryk
Keyword(s):  
Experimental Studies ◽  
Meat Products ◽  
Grape Seed ◽  
Grape Seeds ◽  
Secondary Products ◽  
Oxidation Processes ◽  
Peking Duck ◽  
Effective Use ◽  
Grape Seed Extracts ◽  
Seed Extracts

The substantiation of the expedience of using antioxidants of a natural origin to decelerate oxidation processes in different meat products is an urgent direction of these studies. The prospective way of a solution of the problem of meat products oxidation spoilage is the use of vegetable extracts. The experimental studies of the effective use of the composition of rosemary and grape seed extracts in Peking duck forcemeat at the long storage were realized. Their influence on the dynamics of hydrolytic and peroxide oxidation of forcemeat lipids was studied. The analysis of oxidation secondary products accumulation was realized at the same time. The positive effect of the combined use of rosemary and grape seeds extracts on frozen Peking duck forcemeat was established, the optimal concentration of offered preparations was determined.

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