Polyphenolic profiles detected in the ripe berries of Vitis vinifera germplasm

Food Chemistry

Volumn 129, Issue 3, 2011, Pages 940-950

  Liang, Zhenchang ^a   Owens, Christopher L ^b   Zhong, Gan Yuan ^b   Cheng, Lailiang ^a  

^a Department of Obstetrics Gynecology   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

HPLC MS; Polyphenols; Secondary metabolites; Vitis vinifera

Indexed keywords

BERRY WEIGHT; CALIFORNIA , USA; GERMPLASMS; HPLC-DAD; HPLC-MS; HYDROXYBENZOIC ACIDS; POLYPHENOLIC COMPOUND; POLYPHENOLS; POSITIVE CORRELATIONS; SECONDARY METABOLITES; TABLE GRAPES; TOTAL CONTENT; VITIS VINIFERA;

ANTHOCYANINS; METABOLITES; PHENOLS; WINE;

FRUITS;

ANTHOCYANIN; CAFFEIC ACID; CAFTARIC ACID; CATECHIN; CHLOROGENIC ACID; CINNAMIC ACID DERIVATIVE; COUMARIC ACID; COUTARIC ACID; CYANIDIN 3 GLUCOSIDE; DELPHINIDIN; EPICATECHIN; EPICATECHIN GALLATE; FERULIC ACID; FLAVANOL DERIVATIVE; FLAVONOID; FLAVONOID GLYCOSIDE; FLAVONOL DERIVATIVE; GALLIC ACID; HYDROXYBENZOIC ACID DERIVATIVE; ISORHAMNETIN; MALVIDIN 3 O ( 6 O CAFFEOYL)GLUCOSIDE; MALVIDIN CHLORIDE; PEONIDIN; PETUNIDIN CHLORIDE; POLYPHENOL DERIVATIVE; PROCYANIDIN B1; PROCYANIDIN DERIVATIVE; RESVERATROL; UNCLASSIFIED DRUG; UNINDEXED DRUG; VANILLIC ACID;

ARTICLE; BERRY; CHEMICAL COMPOSITION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CULTIVAR; DRUG DETERMINATION; FRUIT COLOR; FRUIT RIPENING; GERMPLASM; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NONHUMAN; UNITED STATES;

VITACEAE; VITIS; VITIS VINIFERA;

EID: 79960177288     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.050     Document Type: Article

References (31)

1. D.O. Adams Phenolics and ripening in grape berries American Journal of Enology and Viticulture 57 2006 249 256 (Pubitemid 44496955)
2. V. Amico, R. Chillemi, S. Mangiafico, C. Spatafora, and C. Tringali Polyphenol-enriched fractions from Sicilian grape pomace: HPLC-DAD analysis and antioxidant activity Bioresource Technology 99 2008 5960 5966 (Pubitemid 351625855)
3. M. Assuncao, V. de Freitas, and M. Paula-Barbosa Grape seed flavanols, but not Port wine, prevent ethanol-induced neuronal lipofuscin formation Brain Research 1129 2007 72 80 (Pubitemid 46055257)
4. P. Bridle, and C.F. Timberlake Anthocyanins as natural food colours - Selected aspects Food Chemistry 58 1997 103 109 (Pubitemid 27036089)
5. S.D. Castellarin, G.D. Gaspero, R. Marconi, A. Nonis, E. Peterlunger, and S. Paillard Colour variation in red grapevines (Vitis vinifera L.): Genomic organisation, expression of flavonoid 3-hydroxylase, flavonoid 3,5-hydroxylase genes and related metabolite profiling of red cyanidin-/blue delphinidin-based anthocyanins in berry skin BMC Genomics 7 2006 44
6. C.A. de la Lastral, and I. Villegas Resveratrol as an antioxidant and pro-oxidant agent: Mechanisms and clinical implications Biochemical Society Transactions 35 2007 1156 1160 (Pubitemid 350206449)
7. G.G. Duthie, S.J. Duthie, and J.A.M. Kyle Plant polyphenols in cancer and heart disease: Implications as nutritional antioxidants Nutrition Research Reviews 13 2000 79 106 (Pubitemid 30495755)
8. D. Ghosh Potential role of polyphenol-fortified foods and beverages on vascular health Agro Food Industry Hi-Tech 20 2009 25 26
9. J. Gruz, O. Novak, and M. Strnad Rapid analysis of phenolic acids in beverages by UPLC-MS/MS Food Chemistry 111 2008 789 794
10. R. Hattori, H. Otani, N. Maulik, and D.K. Das Pharmacological preconditioning with resveratrol: Role of nitric oxide American Journal of Physiology: Heart and Circulatory Physiology 282 2002 H1988 H1995
11. P.C.H. Hollman, and I.C.W. Arts Flavonols, flavones and flavanols - Nature, occurrence and dietary burden Journal of the Science of Food and Agriculture 80 2000 1081 1093 (Pubitemid 30319401)
12. D.X. Hou Potential mechanisms of cancer chemoprevention by anthocyanins Current Molecular Medicine 3 2003 149 159
13. Z.M. Jin, J.J. He, H.Q. Bi, X.Y. Cui, and C.Q. Duan Phenolic compound profiles in berry skins from nine red wine grape cultivars in Northwest China Molecules 14 2009 4922 4935
14. S. Kallithraka, E. Tsoutsouras, E. Tzourou, and P. Lanaridis Principal phenolic compounds in Greek red wines Food Chemistry 99 2006 784 793 (Pubitemid 43729565)
15. V. Katalinic, S.S. Mozina, D. Skroza, I. Generalic, H. Abramovic, and M. Milos Polyphenolic profile, antioxidant properties and antimicrobial activity of grape skin extracts of 14 Vitis vinifera varieties grown in Dalmatia (Croatia) Food Chemistry 119 2010 715 723
16. X.D. Li, B.H. Wu, L.J. Wang, and S.H. Li Extractable amounts of trans-resveratrol in seed and berry skin in Vitis evaluated at the germplasm level Journal of Agricultural and Food Chemistry 54 2006 8804 8811
17. Z.C. Liang, B.H. Wu, P.G. Fan, C.X. Yang, W. Duan, and X.B. Zheng Anthocyanin composition and content in grape berry skin in Vitis germplasm Food Chemistry 111 2008 837 844
18. D.P. Makris, G. Boskou, and N.K. Andrikopoulos Polyphenolic content and in vitro antioxidant characteristics of wine industry and other agri-food solid waste extracts Journal of Food Composition and Analysis 20 2007 125 132 (Pubitemid 44793707)
19. M. Monagas, P.J. Martin-Alvarez, B. Bartolome, and C. Gomez-Cordoves Statistical interpretation of the colour parameters of red wines in function of their phenolic composition during aging in bottle European Food Research and Technology 222 2006 702 709 (Pubitemid 43383275)
20. S. Perez-Magarino, and M.L. Gonzalez-San Jose Polyphenols and colour variability of red wines made from grapes harvested at different ripeness grade Food Chemistry 96 2006 197 208 (Pubitemid 41563171)
21. F. Pomar, M. Novo, and A. Masa Varietal differences among the anthocyanin profiles of 50 red table grape cultivars studied by high performance liquid chromatography Journal of Chromatography A 1094 2005 34 41 (Pubitemid 41527134)
22. E. Puertolas, G. Saldana, S. Condon, I. Alvarez, and J. Raso Evolution of polyphenolic compounds in red wine from Cabernet Sauvignon grapes processed by pulsed electric fields during aging in bottle Food Chemistry 119 2010 1063 1070
23. J.P. Roggero, P. Archier, and S. Coen Chromatography of phenolics in wine Wine 661 1997 6 11 (Pubitemid 127439635)
24. S. Rotondo, G. Rajtar, S. Manarini, A. Celardo, D. Rotilio, and G. de Gaetano Effect of trans-resveratrol, a natural polyphenolic compound, on human polymorphonuclear leukocyte function British Journal of Pharmacology 123 1998 1691 1699 (Pubitemid 28182053)
25. G. Ruberto, A. Renda, C. Daquino, V. Amico, C. Spatafora, and C. Tringali Polyphenol constituents and antioxidant activity of grape pomace extracts from five Sicilian red grape cultivars Food Chemistry 100 2007 203 210
26. Singleton, V. L. (1982). Grape and wine phenolics: Background and prospects. In Grape and wine centennial symposium proceedings. University of California, Davis.
27. G.J. Soleas, L. Grass, P.D. Josephy, D.M. Goldberg, and E.P. Diamandis A comparison of the anticarcinogenic properties of four red wine polyphenol (reprinted from Clinical Biochemistry, 2002, vol. 35, pp. 119-124) Clinical Biochemistry 39 2006 492 497
28. H.C. Su, L.M. Hung, and J.K. Chen Resveratrol, a red wine antioxidant, possesses an insulin-like effect in streptozotocin-induced diabetic rats American Journal of Physiology: Endocrinology and Metabolism 290 2006 E1339 E1346
29. R. Suarez, M. Monagas, B. Bartolome, and C. Gomez-Cordoves Phenolic composition and colour of Vitis vinifera L. cv merlot wines from different vintages and aging time in bottle Ciencia E Tecnica Vitivinicola 22 2007 35 44
30. J. Yang, T.E. Martinson, and R.H. Liu Phytochemical profiles and antioxidant activities of wine grapes Food Chemistry 116 2009 332 339
31. Y. Yilmaz, and R.T. Toledo Major flavonoids in grape seeds and skins: Antioxidant capacity of catechin, epicatechin, and gallic acid Journal of Agricultural and Food Chemistry 52 2004 255 260