In vitro and in vivo antioxidant activity of musts and skin extracts from off-vine dried Vitis vinifera cv. " Tempranillo" grapes

Journal of Functional Foods

Volumn 5, Issue 2, 2013, Pages 914-922

  López de Lerma, Nieves ^a   Peinado, Jose ^a   Peinado, Rafael A ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Antioxidant activity; Must; Off vine dried grapes; Skin extract; Tempranillo variety

Indexed keywords

SACCHAROMYCES CEREVISIAE; VITACEAE; VITIS VINIFERA;

EID: 84876697507     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2013.02.001     Document Type: Article

References (49)

1. Alonso Borbalan A.M., Zorro L., Guillen D.A., Barroso C.G. Study of the polyphenol content of red and white grape varieties by liquid chromatography-mass spectroscopy and its relationship to antioxidant power. Journal of Chromatography A 2003, 1012:31-38.
2. Auger C., Chataigneau T., Schini-Kerth V.B. Vascular protection by grape-derived polyphenols. Agro Food Industry. Hi-Tech 2009, 20:38-40.
3. Bellincontro A., Nicoletti I., Valentini M., Tomas A., De Santis D., Corradini D., et al. Integration of nondestructive techniques with destructive analyses to study postharvest water stress of winegrapes. American Journal of Enology and Viticulture 2009, 60:57-65.
4. çelik S.E., Ozyürek M., Güçlü K., Apak R. Solvent effects on the antioxidant capacity of lipophilic and hydrophilic antioxidants measured by CUPRAC, ABTS/persulphate and FRAP methods. Talanta 2010, 81:1300-1309.
5. Chang C.Y., Lee T.H., Sheu W.H.H. Anti-atherogenic effects of resveratrol via liver X receptor α-dependent upregulation of ATP-binding cassette transporters A1 and G1 in macrophages. Journal of Functional Foods 2012, 4:727-735.
6. Corder R., Mullen W., Khan N.Q., Marks S.C., Wood E.G., Carrier M.J., et al. Oenology: Red wine procyanidins and vascular health. Nature 2006, 444:566.
7. Costa V.M.V., Amorim M.A., Quintanilha A., Moradas-Ferreira P. Hydrogen peroxide-induced carbonylation of key metabolic enzymes in Saccharomyces cerevisiae: The involvement of the oxidative stress response regulators Yap1 and Skn7. Free Radical Biology & Medicine 2002, 33:1507-1515.
8. Dae-Ok K., Chang Y.L. Food analytical chemistry 2002, Wiley, London.
9. Dani C., Bonatto D., Salvador M., Pereira M.D., Henriques J.A.P., Eleutherio E. Antioxidant protection of resveratrol and catechin in Saccharomyces cerevisiae. Journal of Agricultural and Food Chemistry 2008, 56:4268-4272.
10. Dani C., Oliboni L.S., Pasquali M.A.B., Oliveira M.R., Umezu F.M., Salvador M., et al. Intake of purple grape juice as a hepatoprotective agent in wistar rats. Journal of Medicinal Food 2008, 11:127-132.
11. Dani C., Oliboni L.S., Vanderlinde R., Pra D., Dias J.F., Yoneama M.L., et al. Antioxidant activity and phenolic and mineral content of rose grape juice. Journal of Medicinal Food 2009, 12:188-192.
12. Deng G.-F., Xu X.-R., Guo Y.-J., Xia E.-Q., Li S., Wu S., et al. Determination of antioxidant property and their lipophilic and hydrophilic phenolic contents in cereal grains. Journal of Functional Foods 2012, 4:906-914.
13. Gallop R., Even S., Colova-Tsolova V., Perl A. Expression of the grape dihydroflavonol reductase gene and analysis of its promoter region. Journal of Experimental Botany 2002, 53:1397-1409.
14. Gorelik, S., Kanner, J., Schurr, D., & Kohen, R. (2013) A rational approach to prevent postprandial modification of LDL by dietary polyphenols. Journal of Functional Foods, 5, 163-169.
15. Gough D.R., Cotter T.G. Hydrogen peroxide: A Jekyll and Hyde signalling molecule. Cell Death Disease 2011, 2:e213.
16. Gresele P., Pignatelli P., Guglielmini G., Carnevale R., Mezzasoma A.M., Ghiselli A., et al. Antioxidant rich grape pomace extract suppresses postprandial hyperglycemia in diabetic mice by specifically inhibiting alpha-glucosidase. Nutrition & Metabolism 2010, 7:71.
17. Jaworski A.W., Lee C.Y. Fractionation and HPLC determination of grape phenolics. Journal of Agricultural and Food Chemistry 1987, 35:257-259.
18. Kähkönen M., Hopia A., Vuorela H., Rauha J., Pihlaja K., Kujala T., et al. Antioxidant activity of plant extracts containing phenolic compounds. Journal of Agricultural and Food Chemistry 1999, 47:3954-3962.
19. Keevil J.G., Osman H.E., Reed J.D., Folts J.D. Grape juice, but not orange juice or grapefruit juice, inhibits human platelet aggregation. Journal of Nutrition 2000, 130:53-56.
20. Kotíková Z., Lachman J., Hejtmánková A., Hejtmánková K. Determination of antioxidant activity and antioxidant content in tomato varieties and evaluation of mutual interactions between antioxidants. LWT - Food Science and Technology 2011, 44:1703-1710.
21. Kujawska M., Ignatowicz E., Ewertowska M., Markowski J., Jodynis-Liebert J. Cloudy apple juice protects against chemical-induced oxidative stress in rat. European Journal of Nutrition 2011, 50:53-60.
22. López de Lerma N., Bellicontro A., Mencarelli F., Moreno J., Peinado R.A. Use of electronic nose, validated by GC-MS, to establish the optimum off-vine dehydration time of wine grapes. Food Chemistry 2012, 130:447-452.
23. López de Lerma N., García-Martinez T., Moreno J., Mauricio J.C., Peinado R.A. Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapes. Food Chemistry 2012, 135:2445-2452.
24. López de Lerma N., Peinado R.A. Use of two osmoethanol tolerant yeast strain to ferment must from Tempranillo dried grapes. Effect on wine composition. International Journal of Food Microbiology 2011, 145:342-348.
25. Lushchak V.I. Adaptive response to oxidative stress: Bacteria, fungi, plants and animals. Comparative Biochemistry & Physiology. Part C 2011, 153:175-190.
26. McDonagh B., Ogueta S., Lasarte G., Padilla C.A., Bárcena J.A. Shotgun redox proteomics identifies specifically modified cysteines in key metabolic enzymes under oxidative stress in Saccharomyces cerevisiae. Journal of Proteomics 2009, 72:677-689.
27. McDonagh B., Sheehan D. Redox proteomics in the blue mussel Mytilus edulis: Carbonylation is not a pre-requisite for ubiquitination in acute free radical-mediated oxidative stress. Aquatic Toxicology 2006, 79:325-333.
28. Mencarelli F., Bellincontro A., Nicoletti I., Cirilli M., Muleo R., Corradini D. Chemical and biochemical change of healthy phenolic fractions in winegrape by means of postharvest dehydration. Journal of Agricultural and Food Chemistry 2010, 58:7557-7564.
29. Moreno J., Peinado R.A. Enological chemistry 2012, Academic Publisher, London.
30. Parker T.L., Wang X.H., Pazmiño J., Engeseth N.J. Antioxidant capacity and phenolic content of grapes, sun-dried raisins, and golden raisins and their effect on ex vivo serum antioxidant capacity. Journal of Agricultural and Food Chemistry 2007, 55:8472-8477.
31. Pastrana-Bonilla E., Akoh C.C., Sellappan S., Krewer G. Phenolic content and antioxidant capacity of muscadine grapes. Journal of Agricultural and Food Chemistry 2003, 51:5497-5503.
32. Peinado J., López de Lerma N., Moreno J., Peinado R.A. Antioxidant activity of different phenolics fractions isolated in must from Pedro Ximenez grapes at different stages of the off-vine drying process. Food Chemistry 2009, 114:1050-1055.
33. Prior R.L., Wu X., Schaich K. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. Journal of Agricultural and Food Chemistry 2005, 53:4290-4302.
34. Re R., Pellegrini A., Pannala A., Yang M., Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology & Medicine 1999, 26:1231-1237.
35. Renaud S.C., Gueguen R., Siest G., Salamon R. Wine, beer, and mortality in middle-aged men from eastern France. Archives of Internal Medicine 1999, 159:1865-1870.
36. Rizzini F.M., Bonghi C., Tonutti P. Postharvest water loss induces marked changes in transcript profiling in skins of winegrape berries. Postharvest Biology and Technology 2009, 52:247-253.
37. Rossetto M., Vanzani P., Mattivi F., Lunelli M., Scarpa M., Rigo A. Synergistic antioxidant effect of catechin and malvidin 3-glucoside on free radical-initiated peroxidation of linoleic acid in micelles. Archives of Biochemistry and Biophysics 2002, 408:239-245.
38. Satue-Gracia M.T., Heinonen M., Frankel E.N. Antioxidant activity of anthocyanins in LDL and lecithin liposome systems. Journal of Agricultural and Food Chemistry 1997, 45:3362-3367.
39. Scola G., Conte D., Dalla-Santa Spada P.W., Dani C., Vanderlinde R., Funchal C., et al. Flavan-3-ol compounds from wine wastes with in vitro and in vivo antioxidant activity. Nutrients 2010, 2:1048-1059.
40. Serratosa M.P., Marquez A., Lopez-Toledano A., Medina M., Merida J. Changes in hydrophilic and lipophilic antioxidant activity in relation to their phenolic composition during the chamber drying of red grapes at a controlled temperature. Journal of Agricultural and Food Chemistry 2011, 59:1882-1892.
41. Souquet J.M., Cheynier V., Brossaud F., Moutounet M. Polymeric proanthocyanidins from grape skins. Phytochemistry 1996, 43:509-512.
42. Stevanato R., Fabris S., Momo F. New enzymatic method for the determination of total phenolic content in tea and wine. Journal of Agricultural and Food Chemistry 2004, 52:6287-6293.
43. van den Berg R., Haenen G.R.M.M., van den Berg H., Bast A. Applicability of an improved Trolox equivalent antioxidant capacity (TEAC) assay for evaluation of antioxidant capacity measurements of mixtures. Food Chemistry 1999, 66:511-517.
44. Versari A., Parpinello G.P., Tornielli G.B., Ferrarini R., Giulivo C. Stilbene compounds and stilbene synthase expression during ripening, wilting and UV treatment in grape cv Corvina. Journal of Agricultural and Food Chemistry 2001, 49:5531-5536.
45. Xia E.Q., Deng G.F., Guo Y.G., Li H.B. Biological activities of polyphenols from grapes. International Journal of Molecular Science 2010, 11:622-646.
46. Xu Y., Simon J.E., Ferruzzi M.G., Ho L., Pasinetti G.M., Wu Q. Quantification of anthocyanidins in the grapes and grape juice products with acid assisted hydrolysis using LC/MS. Journal of Functional Foods 2012, 4:710-717.
47. Yu J., Vasanthan T., Temelli F. Analysis of phenolic acids in Barley by high-performance liquid chromotography. Journal of Agricultural and Food Chemistry 2001, 49:4352-4358.
48. Zamboni A., Minoia L., Ferrarini A., Tornielli G.B., Zago E., Delledonne M., et al. Molecular analysis of post-harvest withering in grape by AFLP transcriptional profiling. Journal of Experimental Botany 2008, 59:4145-4159.
49. Zhang X., Anderson J., Kaushik R.S., Dwivedi C. Effects of resveratrol, an important component of red wine, on intestinal cancer development. International Journal of Wine Research 2009, 1:147-153.