PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF WILD GRAPE (VITIS TILIIFOLIA)
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Keywords
Abstract
Vitis tiliifolia is a tropical grape with a deep purple colour and a high content of pigments. Total polyphenols content in the skin and pulp was 400.35 and 171.26 mg GAE/g extract of Vitis tiliifolia, respectively, which coincides with DPPH radical scavenging for skin (91.39 %) and in the pulp (19.57%). The predominant individual phenolic compounds found in the skin were quercetin-3-glucoside (39.86 µg/g), rutin (37.01 µg/g) and trans-resveratrol (32.88 µg/g). The DPPH radical scavenging and reducing power revealed a high antioxidant activity. This study demonstrates that wild grape can thus be utilised as a novel functional resource.
Riferimenti bibliografici
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Arellano J.A., Flores J.S., Tun J. and Cruz M.M. 2003. Nomenclatura, forma de vida, uso, manejo y distribución de las especies vegetales de la peninsula de Yucatan. Etnoflora Yucatanense Fasiculo 20. Yucatan:UADY. Mérida., México.
Bravo L. and Saura-Calixto F. 1998. Characterization of dietary fiber and the in vitro indigestible fraction of grape pomace. Am. J. Enol. Viticult. 49:135-141.
Buera M.P., Lozano R.D. and Petriella C. 1986. Definition of colour in the non enzymatic browning process. Die Farbe 32/33:318-322.
Burin V.M., Ferreira-Lima N.E., Panceri C.P. and Bordignon-Luiz M.T. 2014. Bioactive compounds and antioxidant activity of Vitis vinifera and Vitis labrusca grapes: Evaluation of different extraction methods. Microchem. J. 114:155-163.
Chiou A., Panagopoulou E.A., Gatzali F., De Marchi S. and Karathanos V.T. 2014. Anthocyanins content and antioxidant capacity of Corinthian currants (Vitis vinifera L., var. Apyrena). Food Chem. 146:157-165.
Cordenunsi B.R., do Nascimento J.R.O., Genovese M.I. and Lajolo F.M. 2002. Influence of cultivar on quality parameters and chemical composition of strawberry fruits grown in Brazil. J. Agric. Food Chem. 50(9):2581-2586.
Cuevas V.M., Calzado Y.R., Guerra Y.P., Year A.O., Despaigne S.J. and Ferreiro R.M., Quintana D.C. 2011. Effects of grape seed extract, vitamin C, and vitamin E on ethanol and aspirin-induced ulcers. Adv. Phar. Sc. 740687.
De Pascual-Teresa S., Moreno D. A. and Garcia-Viguera C. 2010. Flavanols and anthocyanins in cardiovascular health: A review of current evidence. Int. J. Mol. Sci. 11:1679-1703.
DeBolt S., Cook D.R. and Ford C.M. 2006. L-tartaric acid synthesis from vitamin C in higher plants. Proceedings of the National Academy of Sciences 103(14):5608-5613.
Del Bubba M., Giordani E., Pippucci L., Cincinelli A., Checchini L. and Galvan P. 2009. Changes in tannins, ascorbic acid and sugar content in astringent persimmons during on tree growth and ripening and in response to different postharvest treatments. J. Food Compos. Anal. 22:668-667.
Durand-Hulak M., Dugrand A., Duval T., Bidel L. P. R., Jay-Allemand C., Froelicher Y., Bourgaud F. and Fanciullino A.L. 2015. Mapping the genetic and tissular diversity of 64 phenolic compounds in citrus species using a UPLC-MS approach. Ann. Bot-London. 115:861-877.
Fernández C.C. 2009. Plantas comestibles de Centroamérica. Instituto Nacional de Biodiversidad. Santo Domingo de Heredia. Costa Rica. http://www.inbio.ac.cr/webca/biodiversidad/regional/PlantasComestibles CA-VE.pdf).
Figueroa-Espinoza M.C., Zafimahova A., Maldonado P.G., Dubreucq, E. and Poncet-Legrand C. 2015. Grape seed and apple tannins: Emulsifying and antioxidant properties. Food Chem. 178:38-44.
Gerogiannaki-Christopoulou M., Athanasopoulos P., Kyriakidis N. Gorigiannaki I.A. and Spanos M. 2006. Trans-resveratrol in wines from the major Greek red and white grape varieties. Food Control. 17:700-706.
Güder A. and Korkmaz H. 2012. Evaluation of in-vitro Antioxidant properties of hydroalcoholic solution extracts Urtica dioica L., Malva neglecta Wallr. and their mixture. Iran. J. Pharm. Res. 11(3):913-923. PMCID: PMC3813119
Güder A., Korkmaz H., Gokce H., Alpaslan Y.B. and Alpaslan G. 2014. Isolation, characterization, spectroscopic properties and quantum chemical computations of an important phytoalexin resveratrol as antioxidant component from Vitis labrusca L. and their chemical compositions. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy. 133:378-395.
Guo C., Yang J., Wei J., Li Y., Xu J. and Jiang Y. 2003. Antioxidant activities of peel, pulp and seed fractions of common fruits as determined by FRAP assay. Nutr. Res. 23 (12):1719-1726.
Ibarra-Manríquez G. and Sinaca C. S. 1996. Lista comentada de plantas de la estación de Biología tropical Los Tuxtlas Veracruz, México:(Violaceaea-Zingiberaceae). Revista de Biologia Tropical. 427-447.
Ishiwata K., Yamaguchi T., Takamura H. and Matobat T. 2004. Radical-scavenging activity and polyphenol content in dried fruits. Food Sci. Technol. Res. 10:152-156.
Jayaprakasha, G.K., Singh, R.P. and Sakariah, K.K. (2001). Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro. Food Chem. 73:285-290.
Jeandet P., Bessis R. and Gautheron B. 1991. The production of resveratrol (3,5,40-trihydroxystilbene) by grape berries in different developmental stages. Am. J. Enol. Viticult. 42(1):41-46.
Jiang-Fei M., Yu-Lin F., Min-Yang Q., Xi-Fu Z. and Zhen-Wen Z. 2012. Varietal differences among the phenolic profiles and antioxidant properties of four cultivars of spine grape (Vitis davidii Foex) in Chongyi County (China), Food Chem. 134:2049-2056.
Joaquín-Cruz E., Dueñas M., García-Cruz L., Salinas-Moreno Y., Santos-Buelga C. and García-Salinas C. 2015. Anthocyanin and phenolic characterization, chemical composition and antioxidant activity of chagalapoli (Ardisia compressa K.) fruit: A tropical source of natural pigments. Food Res. Int. 70:151-157.
Kallithraka S., Mohdalya A.A.A., Makris D. P. and Kefalas P. 2005. Determination of major anthocyanin pigments in Hellenic native grape varieties (Vitis vinifera sp.): Association with antiradical activity. J. Food Compo. Anal. 18:375-386.
Lekakis J., Rallidis L.S., Andreadou I., Vamvakou G., Kazantzoglou G., Magiatis P., Skaltsounis A.L. and Kremastinos D.T. 2005. Polyphenolic compounds from red grapes acutely improve endothelial function in patients with coronary heart disease. Eur. J. Cardiov. Prev. R. 12 (6):596-600.
Liang Z., Benhong W., Fan P., Yang C., Duan W., Zheng X., Liu C. and Li S. 2008. Anthocyanin composition and content in grape berry skin in Vitis germplasm. Food Chem. 111:837-844.
Manach C., Williamson G., Morand C., Scalbert A. and Rémésy C. 2005. Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies. Am. J. Clin. Nutr. 81:230-242.
Obreque-Slier E., López-Solís R., Castro-Ulloa L., Romero-Díaz C. and Peña-Neira A. 2012. Phenolic composition and physicochemical parameters of Carmenere, Cabernet Sauvignon, Merlot and Cabernet Franc grape seeds (Vitis vinifera L.) during ripening. LWT-Food Sci. Technol. 48:134-141.
Pérez-Magariño S. and González-San José M. 2003. Application of absorbance values used in wineries for estimating CIELAB parameters in red wines. Food Chem. 81:301-306.
Pin-Der D. 1998. Antioxidant activity of Budrock (Arctium lappa Linn): Its scavenging effect on free radical and active oxygen. J. Am. Oil Chem. Soc. 75:455-461.
Porter L.J., Hrstich L.N. and Chan B.G. 1986. The conversion of procyanidins and prodelphinidins to cyanidin and delphinidin. Phytochem. 25:223-230.
Rice-Evans C., Miller N.J. and Paganga G. 1996. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Bio. Med. 20:933-956.
Schafer F.Q. and Buettner G.R. 2001. Redox environment of the cell as viewed through the redox state of the glutathione disulfide/glutathione couple.Free Radical Bio. Med. 30:1191-1212.
Singleton V. and Rossi J.1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Viticult. 16:144-58.
Soares De Moura R., Costa Viana F.S., Souza M.A., Kovary K., Guedes D.C., Oliveira E.P., Rubenich L.M., Carvalho L.C., Oliveira R.M., Tano T. and Gusmao Correia M.L. 2002. Antihypertensive, vasodilator and antioxidant effects of a vinifera grape skin extract. J. Pharm. Pharmacol. 11:1515-1520.
Stagos D., Kazantzoglou G., Theofanidou D., Kakalopoulou G., Magiatis P., Mitaku S. and Kouretas D. 2006. Activity of grape extracts from Greek varieties of Vitis vinifera against mutagenicity induced by bleomycin and hydrogen peroxide in Salmonella Typhimurium strain TA102. Mutat. Res. 609 (2):165-175.
Tagliazucchi D., Verzelloni E., Bertolini D. and Conte A. 2010. In vitro bio-accessibility and antioxidant activity of grape polyphenols. Food Chem. 120:599-606.
Tsuda T. 2012. Dietary anthocyanin-rich plants: Biochemical basis and recent progress in health benefits studies. Molecular Nutrition and Food Res. 56:159-170.
Veluri R., Singh R. P., Liu Z., Thompson J. A., Agarwal R. and Agarwal C. 2006. Fractionation of grape seed extract and identification of gallic acid as one of the major active constituents causing growth inhibition and apoptotic death of DU145 human prostate carcinoma cells. Carcinogenesis. 27(7):1445-1453.
Wrolstad R. 2001. Characterization and measurement of anthocyanin pigments in plums. J. Agric. Food Chem. 57:339-403.
Apostolou A., Stagos D., Galitsiou E., Spyrou A., Haroutounian S., Portesis K., Trizoglou I., Hayes A.W., Tsatsakis A.M. and Kouretas D. 2013. Assessment of polyphenolic content, antioxidant activity, protection against ROS-induced DNA damage and anticancer activity of Vitisviniferastem extracts. Food Chem. Toxicol. 61:60-68.
Arellano J.A., Flores J.S., Tun J. and Cruz M.M. 2003. Nomenclatura, forma de vida, uso, manejo y distribución de las especies vegetales de la peninsula de Yucatan. Etnoflora Yucatanense Fasiculo 20. Yucatan:UADY. Mérida., México.
Bravo L. and Saura-Calixto F. 1998. Characterization of dietary fiber and the in vitro indigestible fraction of grape pomace. Am. J. Enol. Viticult. 49:135-141.
Buera M.P., Lozano R.D. and Petriella C. 1986. Definition of colour in the non enzymatic browning process. Die Farbe 32/33:318-322.
Burin V.M., Ferreira-Lima N.E., Panceri C.P. and Bordignon-Luiz M.T. 2014. Bioactive compounds and antioxidant activity of Vitis vinifera and Vitis labrusca grapes: Evaluation of different extraction methods. Microchem. J. 114:155-163.
Chiou A., Panagopoulou E.A., Gatzali F., De Marchi S. and Karathanos V.T. 2014. Anthocyanins content and antioxidant capacity of Corinthian currants (Vitis vinifera L., var. Apyrena). Food Chem. 146:157-165.
Cordenunsi B.R., do Nascimento J.R.O., Genovese M.I. and Lajolo F.M. 2002. Influence of cultivar on quality parameters and chemical composition of strawberry fruits grown in Brazil. J. Agric. Food Chem. 50(9):2581-2586.
Cuevas V.M., Calzado Y.R., Guerra Y.P., Year A.O., Despaigne S.J. and Ferreiro R.M., Quintana D.C. 2011. Effects of grape seed extract, vitamin C, and vitamin E on ethanol and aspirin-induced ulcers. Adv. Phar. Sc. 740687.
De Pascual-Teresa S., Moreno D. A. and Garcia-Viguera C. 2010. Flavanols and anthocyanins in cardiovascular health: A review of current evidence. Int. J. Mol. Sci. 11:1679-1703.
DeBolt S., Cook D.R. and Ford C.M. 2006. L-tartaric acid synthesis from vitamin C in higher plants. Proceedings of the National Academy of Sciences 103(14):5608-5613.
Del Bubba M., Giordani E., Pippucci L., Cincinelli A., Checchini L. and Galvan P. 2009. Changes in tannins, ascorbic acid and sugar content in astringent persimmons during on tree growth and ripening and in response to different postharvest treatments. J. Food Compos. Anal. 22:668-667.
Durand-Hulak M., Dugrand A., Duval T., Bidel L. P. R., Jay-Allemand C., Froelicher Y., Bourgaud F. and Fanciullino A.L. 2015. Mapping the genetic and tissular diversity of 64 phenolic compounds in citrus species using a UPLC-MS approach. Ann. Bot-London. 115:861-877.
Fernández C.C. 2009. Plantas comestibles de Centroamérica. Instituto Nacional de Biodiversidad. Santo Domingo de Heredia. Costa Rica. http://www.inbio.ac.cr/webca/biodiversidad/regional/PlantasComestibles CA-VE.pdf).
Figueroa-Espinoza M.C., Zafimahova A., Maldonado P.G., Dubreucq, E. and Poncet-Legrand C. 2015. Grape seed and apple tannins: Emulsifying and antioxidant properties. Food Chem. 178:38-44.
Gerogiannaki-Christopoulou M., Athanasopoulos P., Kyriakidis N. Gorigiannaki I.A. and Spanos M. 2006. Trans-resveratrol in wines from the major Greek red and white grape varieties. Food Control. 17:700-706.
Güder A. and Korkmaz H. 2012. Evaluation of in-vitro Antioxidant properties of hydroalcoholic solution extracts Urtica dioica L., Malva neglecta Wallr. and their mixture. Iran. J. Pharm. Res. 11(3):913-923. PMCID: PMC3813119
Güder A., Korkmaz H., Gokce H., Alpaslan Y.B. and Alpaslan G. 2014. Isolation, characterization, spectroscopic properties and quantum chemical computations of an important phytoalexin resveratrol as antioxidant component from Vitis labrusca L. and their chemical compositions. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy. 133:378-395.
Guo C., Yang J., Wei J., Li Y., Xu J. and Jiang Y. 2003. Antioxidant activities of peel, pulp and seed fractions of common fruits as determined by FRAP assay. Nutr. Res. 23 (12):1719-1726.
Ibarra-Manríquez G. and Sinaca C. S. 1996. Lista comentada de plantas de la estación de Biología tropical Los Tuxtlas Veracruz, México:(Violaceaea-Zingiberaceae). Revista de Biologia Tropical. 427-447.
Ishiwata K., Yamaguchi T., Takamura H. and Matobat T. 2004. Radical-scavenging activity and polyphenol content in dried fruits. Food Sci. Technol. Res. 10:152-156.
Jayaprakasha, G.K., Singh, R.P. and Sakariah, K.K. (2001). Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro. Food Chem. 73:285-290.
Jeandet P., Bessis R. and Gautheron B. 1991. The production of resveratrol (3,5,40-trihydroxystilbene) by grape berries in different developmental stages. Am. J. Enol. Viticult. 42(1):41-46.
Jiang-Fei M., Yu-Lin F., Min-Yang Q., Xi-Fu Z. and Zhen-Wen Z. 2012. Varietal differences among the phenolic profiles and antioxidant properties of four cultivars of spine grape (Vitis davidii Foex) in Chongyi County (China), Food Chem. 134:2049-2056.
Joaquín-Cruz E., Dueñas M., García-Cruz L., Salinas-Moreno Y., Santos-Buelga C. and García-Salinas C. 2015. Anthocyanin and phenolic characterization, chemical composition and antioxidant activity of chagalapoli (Ardisia compressa K.) fruit: A tropical source of natural pigments. Food Res. Int. 70:151-157.
Kallithraka S., Mohdalya A.A.A., Makris D. P. and Kefalas P. 2005. Determination of major anthocyanin pigments in Hellenic native grape varieties (Vitis vinifera sp.): Association with antiradical activity. J. Food Compo. Anal. 18:375-386.
Lekakis J., Rallidis L.S., Andreadou I., Vamvakou G., Kazantzoglou G., Magiatis P., Skaltsounis A.L. and Kremastinos D.T. 2005. Polyphenolic compounds from red grapes acutely improve endothelial function in patients with coronary heart disease. Eur. J. Cardiov. Prev. R. 12 (6):596-600.
Liang Z., Benhong W., Fan P., Yang C., Duan W., Zheng X., Liu C. and Li S. 2008. Anthocyanin composition and content in grape berry skin in Vitis germplasm. Food Chem. 111:837-844.
Manach C., Williamson G., Morand C., Scalbert A. and Rémésy C. 2005. Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies. Am. J. Clin. Nutr. 81:230-242.
Obreque-Slier E., López-Solís R., Castro-Ulloa L., Romero-Díaz C. and Peña-Neira A. 2012. Phenolic composition and physicochemical parameters of Carmenere, Cabernet Sauvignon, Merlot and Cabernet Franc grape seeds (Vitis vinifera L.) during ripening. LWT-Food Sci. Technol. 48:134-141.
Pérez-Magariño S. and González-San José M. 2003. Application of absorbance values used in wineries for estimating CIELAB parameters in red wines. Food Chem. 81:301-306.
Pin-Der D. 1998. Antioxidant activity of Budrock (Arctium lappa Linn): Its scavenging effect on free radical and active oxygen. J. Am. Oil Chem. Soc. 75:455-461.
Porter L.J., Hrstich L.N. and Chan B.G. 1986. The conversion of procyanidins and prodelphinidins to cyanidin and delphinidin. Phytochem. 25:223-230.
Rice-Evans C., Miller N.J. and Paganga G. 1996. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Bio. Med. 20:933-956.
Schafer F.Q. and Buettner G.R. 2001. Redox environment of the cell as viewed through the redox state of the glutathione disulfide/glutathione couple.Free Radical Bio. Med. 30:1191-1212.
Singleton V. and Rossi J.1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Viticult. 16:144-58.
Soares De Moura R., Costa Viana F.S., Souza M.A., Kovary K., Guedes D.C., Oliveira E.P., Rubenich L.M., Carvalho L.C., Oliveira R.M., Tano T. and Gusmao Correia M.L. 2002. Antihypertensive, vasodilator and antioxidant effects of a vinifera grape skin extract. J. Pharm. Pharmacol. 11:1515-1520.
Stagos D., Kazantzoglou G., Theofanidou D., Kakalopoulou G., Magiatis P., Mitaku S. and Kouretas D. 2006. Activity of grape extracts from Greek varieties of Vitis vinifera against mutagenicity induced by bleomycin and hydrogen peroxide in Salmonella Typhimurium strain TA102. Mutat. Res. 609 (2):165-175.
Tagliazucchi D., Verzelloni E., Bertolini D. and Conte A. 2010. In vitro bio-accessibility and antioxidant activity of grape polyphenols. Food Chem. 120:599-606.
Tsuda T. 2012. Dietary anthocyanin-rich plants: Biochemical basis and recent progress in health benefits studies. Molecular Nutrition and Food Res. 56:159-170.
Veluri R., Singh R. P., Liu Z., Thompson J. A., Agarwal R. and Agarwal C. 2006. Fractionation of grape seed extract and identification of gallic acid as one of the major active constituents causing growth inhibition and apoptotic death of DU145 human prostate carcinoma cells. Carcinogenesis. 27(7):1445-1453.
Wrolstad R. 2001. Characterization and measurement of anthocyanin pigments in plums. J. Agric. Food Chem. 57:339-403.
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JIMÉNEZ, M., JUÁREZ, N., JIMÉNEZ-FERNÁNDEZ, V., MONRIBOT-VILLANUEVA, J., & GUERRERO-ANALCO, J. (2017). PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF WILD GRAPE (VITIS TILIIFOLIA). Italian Journal of Food Science, 30(1). https://doi.org/10.14674/IJFS-975
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JIMÉNEZ, M., JUÁREZ, N., JIMÉNEZ-FERNÁNDEZ, V., MONRIBOT-VILLANUEVA, J., & GUERRERO-ANALCO, J. (2017). PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF WILD GRAPE (VITIS TILIIFOLIA). Italian Journal of Food Science, 30(1). https://doi.org/10.14674/IJFS-975