A standard addition method to assay the concentration of biologically interesting polyphenols in grape berries by reversed-phase HPLC

Molecules

Volumn 12, Issue 9, 2007, Pages 2259-2269

  Sakkiadi, Aphrodite Victoria ^a   Georgiou, Constantinos A ^a   Haroutounian, Serkos A ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Flavonoids; Grape berries; Polyphenols; Vitis vinifera

Indexed keywords

ANTIOXIDANT; FLAVONOID; GLYCOSIDE; PHENOL DERIVATIVE; POLYPHENOLS; UNCLASSIFIED DRUG;

ARTICLE; CALIBRATION; CHEMISTRY; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; METABOLISM; METHODOLOGY; SENSITIVITY AND SPECIFICITY;

ANTIOXIDANTS; CALIBRATION; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOIDS; GLYCOSIDES; HYDROLYSIS; PHENOLS; SENSITIVITY AND SPECIFICITY; VITIS;

EID: 34848814712     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/12092259     Document Type: Article

References (30)

1. (a) Iriti, M.; Faoro, F. Grape phytochemicals: A bouquet of old and new nutraceuticals for human health Med. Hypoth. 2006, 67, 833-838;
2. (b) Yilmaz, Y.; Toledo, R.T. Health aspects of functional grape seed constituents. Trends Food Sci. Technol. 2004, 15, 422-433.
3. Naissides, M.; Mamo, J.C.L.; James, A,P.; Pal, S. The effect of chronic consumption of red wine on cardiovascular disease risk factors in postmenopausal women. Atherosclerosis 2006, 185, 438-445.
4. Morre, D.M.; Morre, D.J. Anticancer activity of grape and grape skin extracts alone and combined with green tea infusions. Cancer Lett. 2006, 238, 202-209.
5. Kim, H.; Deshane, J.; Barnes, S.; Meleth, S. Proteomics analysis of the actions of grape seed extract in rat brain: Technological and biological implications for the study of the actions of psychoactive compounds. Life Sci. 2006, 78, 2060-2065.
6. Nikfardjam, M.S.P.; Mark, L.; Avar, P.; Figler, M.; Ohmacht, R. Polyphenols, anthocyanins, and trans-resveratrol in red wines from the Hungarian Villany region. Food Chem. 2006, 98, 453-462.
7. Baydar, N.G.; Sagdic, O.; Ozkan, G.; Cetin, S. Determination of antibacterial effects and total phenolic contents of grape (Vitis vinifera L.) seed extracts. Int. J. Food Sci. Technol. 2006, 41, 799-804.
8. (a) Lapidot, T.; Harel, S.; Akiri, B.; Granit, R.; Kanner, J. pH-dependent forms of red wine anthocyanins as antioxidants. J. Agr. Food Chem. 1999, 47, 67-70;
9. 2/NaOH/DMSO system. J. Agr. Food Chem. 1999, 47, 2544-2548.
10. Ghiselli. A.; Nardini, M.; Baldi, A.; Scarrini, C. Antioxidant activity of different phenolic fractions separated from an Italian red wine. J. Agr. Food Chem. 1998, 46, 361-367.
11. (a) Majem, L.S.; Alvarez, A.; de la Cruz, J.N. Mediterranean diet characteristics and health benefits. Arch. Latin Amer. Nutrit. 2004, 54, Suppl.1: 44-51;
12. (b) Lekakis, J.; Rallidis, L.; Andreadou, I.; Vamvakou, G.; Kazantzoglou, G.; Magiatis, P.; Skaltsounis A.L.; Kremastinos, D. Polyphenolic compounds from red grapes acutely improve endothelial function in patients with coronary heart disease. Eur. J. Cardiov. Prev. R., 2005, 12, 596-600.
13. Rimm, E.B.; Williams, P.; Fosher, K.; Criqui, M; Stampfer M.J. Moderate alcohol intake and lower risk of coronary heart disease: meta-analysis of effect on lipids and haemostatic factors. BMJ, 1999, 319, 1523-1528.
14. Heinonen, I.M.; Meyer, A.S.; Frankel, E.N. Antioxidant activity of berry phenolics on human low-density lipoprotein and liposome oxidation. J. Agr. Food Chem. 1998, 46, 4107-4112.
15. Frankel, E.N.; Waterhouse, A.L.; Teissedre, P.L. Principal phenolic phytochemicals in selected California wines and their antioxidant activity in inhibiting oxidation of human low-density lipoproteins. J. Agr. Food Chem. 1995, 43, 890-894.
16. Fumagalli, F.; Rossoni, M.; Iriti, M. From field to health: A simple way to increase the nutraceutical content of grape as shown by NO-dependent vascular relaxation. J. Agr. Food Chem. 2006, 54, 5344-5349.
17. Vitseva, O.; Varghese, S.; Chakrabarti, S.; Folts, J.D.; Freedman, J.E. Grape seed and skin extracts inhibit platelet function and release of reactive oxygen intermediates. J. Cardiovasc. Pharm. 2005, 46, 445-451.
18. Pace-Asiak, C.R,; Hahn, S.E.; Diamandis, E.P.; Soleas, G.; Goldberg, D.M. The red wine phenolics trans-resveratrol and quercetin block human platelet-aggregation and eicosanoid synthesis - implications for protection against coronary heart-disease. Clin. Chim. Acta 1995, 235, 207-219.
19. Jayantilake, G.S.; Jayasuriya, H.; Lee, E.S. Kinase inhibitors from polygonum-cuspidatum. J. Nat. Prod. 1993, 56, 1805-1810.
20. Avila, M.A.; Velasco, J.A.; Cansado, J.; Notario, V. Quercetin mediates the down-regulation of mutant p53 in the human breast-cancer cell-line mda-mb468. Cancer Res. 1994, 54, 2424-2428.
21. Giles, T.D.; Sander, G.E. Alcohol - A cardiovascular drug? Am. J. Geriat. Cardiol. 2005, 14, 154-158.
22. (a) Vian, M.A.; Tomao, V.; Gallet, S.; Coulomb, P.O.; Lacombe, J.M. Simple and rapid method for cis- and trans-resveratrol and piceid isomers determination in wine by high-performance liquid chromatography using Chromolith columns. J. Chromatogr. A 2005, 1085, 224-229.
23. (b) Jeandet, P.; Chaudruc, D.; Robillard, B. Determination of the trans-resveratrol content of Champagne wines by reversed-phase HPLC. J. Int. Des Sci. Vigne Vin 2006, 40, 117-119.
24. Sakkiadi, A.-V.; Stavrakakis, M.N. ; Haroutounian, S.A. Direct HPLC assay of five biologically interesting phenolic antioxidants in varietal Greek red wines. Food Sci. Technol. 2000, 34, 410-413.
25. De Limai, M.T.R. ; Kelly, M.T. ; Cabanis, M.T. ; Blaise, A. Levels of phenolic acids, catechin and epicatechin in wines of Portugal and the Azores produced from different varieties and vintages. J. Int. Des Sci. Vigne Vin 2006, 40, 47-56.
26. Makris, D.P. ; Kallithraka, S. ; Kefalas, P. Flavonols in grapes, grape products and wines: Burden, profile and influential parameters. J. Food Comp. Anal. 2006, 19, 396-404.
27. Serrano-Megias, M.; Nunez-Delicado, E.; Perez-Lopez, A.J.; Lopez-Nicolas, J.M. Study of the effect of ripening stages and climatic conditions on the physicochemical and sensorial parameters of two varieties of Vitis vinifera L. by principal component analysis: influence on enzymatic browning. J. Sci. Food and Agric. 2006, 86, 592-599.
28. Goldberg, D.M.; Tsang, E.; Karumanchiri, A. Method to assay the concentrations of phenolic constituents of biological interest in wines. Anal. Chem. 1996, 68, 1688-1694.
29. Goldberg, D.M.; Ng, E.; Karumanchiri, A.; Diamandis, E.P.; Soleas, G.J. Resveratrol Glucosidases are Important Components of Commercial Wines. Am. J. Enol. Vitic. 1996, 47, 415-420.
30. Wang, R.; Zhou, W.B.; Wen, R.A.H. Kinetic study of the thermal stability of tea catechins in aqueous systems using a microwave reactor J. Agr. Food Chem. 2006, 54, 5924-5932.