Changes in trans-resveratrol and other phenolic compounds in grape skin and seeds under low temperature storage after post-harvest UV-irradiation

Journal of Horticultural Science and Biotechnology

Volumn 84, Issue 2, 2009, Pages 113-118

  Li, X D ^a,b   Wu, B H ^a   Wang, L J ^a   Zheng, X B ^a   Yan, S T ^a   Li, S H ^a,b  

^a Wuhan Institute of Botany Chinese Academy of Sciences   (China)

^b INSTITUTE OF BOTANY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

VITACEAE; VITIS VINIFERA;

EID: 77953376583     PISSN: 14620316     EISSN: None     Source Type: Journal    
DOI: 10.1080/14620316.2009.11512490     Document Type: Article

References (20)

1. ADRIAN, M., JEANDET, P., DOUILLET-BREUIL, A. C. and BESSIS, R. (1999). Stilbene content of mature Vitis vinifera berries in response to UV-C elicitation. Journal of Agricultural and Food Chemistry, 47,4456-4461.
2. ALCALDE-EON, C, ESCRBANO-BAILÓN, M. T., SANTOS-BUELGA, C. and RIVAS-GONZALO, J. C. (2006). Changes in the detailed pigment composition of red wine during maturity and ageing: A comprehensive study. Analytica Chimica Acta, 563,238-254.
3. ALONSO-BORBALÁN, A. M., ZORRO, L., GUILLÉ, D. A. and B ARROSO, C. G. (2003). Study of the polyphenol content of red and white grape varieties by liquid chromatography-mass spectrometry and its relationship to antioxidant power. Journal of Chromatography A, 1012, 31-38.
4. BAIS, A. J., MURPHY, P. J. and DRY, I. B. (2000). The molecular regulation of stilbene phytoalexin biosynthesis in Vitis vinifera during grape berry development. Australian Journal of Plant Physiology, 27, 425-433.
5. CANTOS, E., GARCI-VIGUERA, C, PASCUAL-TERESA, S. and TOMÁS- BARBERÁN, F. A. (2000). Effect of postharvest ultraviolet irradiation on resveratrol and other phenolics of cv. Napoleon table grapes. Journal of Agricultural and Food Chemistry, 48, 4606-1612.
6. CANTOS, E., ESPÍN, J. C and TOMÁS-BARBERÁN, F. A. (2001). Postharvest induction modeling method using UV irradiation pulses for obtaining resveratrol-enriched table grapes: a new "functional" fruit? Journal of Agricultural and Food Chemistry, 49,5052-5058.
7. CANTOS, E., ESPÍN, J. C. and TOMÁS-BARBERÁN, F. A. (2002). Postharvest stilbene-enrichment of red and white table grape varieties using UV-C irradiation pulses. Journal of Agricultural and Food Chemistry, 50,6322-6329.
8. JANG, M., CAI, L., UDEANI, G. O., SLOWTNG, K. V.THOMAS, C. F. and BEECHER, C W. (1997). Cancer chemopreventive activity of resveratrol, a natural product derived from grapes. Science, 275, 218-220.
9. KIVINIEMI, T. O., SARASTE, A., TOIKKA, J. O., SARASTE, M., RAITAKARI, O. X, PÄRKKÄ, J. P., LEHTIMÄKI, T., HARTJALA, J. J., VITKARI, J. and KOSKENVUO, J. W. (2007). A moderate dose of red wine, but not de-alcoholized red wine increases coronary flow reserve. Atherosclerosis, 195, el76-el81.
10. LANGCAKE, P. and PRYCE, R. J. (1976). The production of resveratrol by Vitis vinifera and other members of the Vitaceae as a response to infection or injury. Physiological Plant Pathology, 9, 77-86.
11. LANGCAKE, P. and PRYCE, R. J. (1977). The production of resveratrol and the viniferins by grapevines in response to ultraviolet irradiation. Phytochemistry, 16,1193-1196.
12. LI, X. D., WU, B. H., WANG, L. J. AND LI, S. H. (2006). Extractable amounts of trans-resveratrol in seed and berry skins in Vitis evaluated at the germplasm level. Journal of Agricultural and Food Chemistry, 54,8804-8811.
13. LUQUE-RODRIGUEZ, J. M., CASTRO, M. D. L. and PÉREZ-JUAN, P. (2007). Dynamic superheated liquid extraction of anthocyanins and other phenolics from red grape skins of winemaking residues. Bioresource Technology, 98,2705-2713.
14. MAIER, T., SCHIEBER, A., KAMMERER, D. R. and CARLE, R. (2009). Residues of grape (Vitis vinifera L.) seed oil production as a valuable source of phenolic antioxidants. Food Chemistry, 112, 551-559.
15. MODUN, D., MUSIC, I., VUKOVIC, J., BRIZIC, I., KATALINIC, V., OBAD, A., PALADA, I., Dune, Z. and BOBAN, M. (2008). The increase in human plasma antioxidant capacity after red wine consumption is due to both plasma urate and wine polyphenols. Atherosclerosis, 197,250-256.
16. MONAGAS, M., GARRIDO, I., BARTOLOMÉ, B. and GÓMEZ- CORDOVÉS, C. (2006). Chemical characterization of commercial dietary ingredients from Vitis vinifera L. Analytica Chimica Acta, 563,401-410.
17. RENAUD, S. and LORGERIL, D. M. (1992). Wine, alcohol, platelets, and the French paradox for coronary heart disease. Lancet, 339, 1523-1525.
18. RUBERTO, G., RENDA, A., DAQUINO, C, AMICO, V., SPATAFORA, C, TRINGALI, C and TOMMASI, N. D. (2007). Polyphenol constituents and antioxidant activity of grape pomace extracts from five Sicilian red grape cultivars. Food Chemistry, 100, 203-210.
19. SUN, B. S., PINTO, T., LEANDRO, M. C, RICARDO-DA-SILVA, J. M. and SPRANGER, M. I. (1999). Transfer of catechins and proantho-cyanidins from solid parts of the grape cluster into wine. American Journal of Enology and Viticulture, 50,179-184.
20. YILMAZ, Y. and TOLEDO, R. T. (2004). Major flavonoids in grape seeds and skins: Antioxidant capacity of catechin, epicatechin, and gallic acid. Journal of Agricultural and Food Chemistry, 52, 255-260.