Bioactive compounds and antioxidant activity of Vitis vinifera and Vitis labrusca grapes: Evaluation of different extraction methods

Microchemical Journal

Volumn 114, Issue , 2014, Pages 155-163

  Burin, Vívian Maria ^a   Ferreira Lima, Nayla E ^a   Panceri, Carolina P ^a   Bordignon Luiz, Marilde T ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Antioxidant activity; Bioactive compounds; Extraction method; Grapes

Indexed keywords

EID: 84892453175     PISSN: 0026265X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.microc.2013.12.014     Document Type: Article

References (36)

1. Manach C., Williamson G., Morand C., Scalbert A., Rémésy C. Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies. Am. J. Clin. Nutr. 2005, 81:230S-242S.
2. Bagchi D., Bagchi M., Stohs S.J., Das D.K., Ray S.D., Kuszynski C.A., Joshi S.S., Pruess H.G. Free radicals and grape seed proanthocyanidin extract: importance in human health and disease prevention. Toxicology 2000, 148:187-197.
3. Gris E.F., Mattivi F., Ferreira E.A., Vrhovsek U., Wilhelm D., Pedrosa R.C., Bordignon-Luiz M.T. Stilbenes and tyrosol as target compounds in the assessment of antioxidant and hypolipidemic activity of Vitis vinifera Red Wines from Southern Brazil. J. Agric. Food Chem. 2011, 59:7954-7961.
4. Mazzuca P., Ferranti P., Picariello G., Chianese L., Addeo F. Mass spectrometry in the study of anthocyanins and their derivatives: differentiation of Vitis vinifera and hybrid grapes by liquid chromatography/electrospray ionization mass spectrometry and tandem mass spectrometry. J. Mass Spectrom. 2005, 40:83-90.
5. Nixdorf S.L., Hermosín-Gutiérrez I. Brazilian red wines made from the hybrid grape cultivar Isabel: phenolic composition and antioxidant capacity. Anal. Chim. Acta. 2010, 659:208-215.
6. Protas J.F.S., Camargo U.A. Vitivinicultura brasileira: panorama setorial de 2010.110p http://www.cnpuv.embrapa.br/publica/livro/.
7. Malovaná S., García Montelongo F.J., Pérez J.P., Rodríguez-Delgado M.A. Optimisation of sample preparation for the determination of trans-resveratrol and other polyphenolic compounds in wines by high performance liquid chromatography. Anal. Chim. Acta. 2001, 428:245-253.
8. Makhotkina O., Kilmartin P.A. The phenolic composition of Sauvignon Blanc juice profiled by cyclic voltammetry. Electrochim. Acta 2012, 83:188-195.
9. Tiwari B.K., Patras A., Brunton N., Cullen P.J., O'Donnell C.P. Effect of ultrasound processing on anthocyanins and color of red grape juice. Ultrason. Sonochem. 2010, 17:598-604.
10. Delgado-Zamarreñon M.M., Pérez-Martín L., Bustamante-Rangel M., Carabias-Martínez R. A modified QuEChERS method as sample treatment before the determination of isoflavones in foods by ultra-performance liquid chromatography-triple quadrupole mass spectrometry. Talanta 2012, 100:320-328.
11. International Organisation of Vine and Wine (OIV). Compendium of International Methods of Wine and Must Analysis, Paris 2012 2012.
12. Panceri C.P., Gomes T.M., GOES J.S.D.E., Borges D.L.G., Bordignon-Luiz M.T. Effect of dehydration process on mineral content, phenolic compounds and antioxidant activity of Cabernet Sauvignon and Merlot grapes. Food Res. Int. 2013, 54:1343-1350.
13. Arcari S.G., Burin V.M., Costa L.L.F., Ogliari P.J., Bordignon-Luiz M.T. Optimization of solid-phase extraction of non-coloured phenolic compounds from fortified wines using response surface methodology Braz. J. Anal. Chem. 2012, 08:345-351.
14. Anastassiades M., Lehotay S.J., Stajnbaher D., Schenck F.J. Fast and easy multiresidue method employing acetonitrile extraction/partitioning and "dispersive solid phase extraction" for the determination of pesticides residues in produce. J. AOAC Int. 2003, 86:412-431.
15. Burin V.M., Arcari S.G., Costa L.L.F., Bordignon-Luiz M.T. Determination of some phenolic compounds in red wine by RP-HPLC: method development and validation. J. Chromatogr. Sci. 2011, 49:647-651.
16. Ferreira-Lima N.E., Burin V.M., Bordignon-Luiz M.T. Characterization of Goethe white wines - influence of different storage conditions on the wine evolution during bottle ageing. Eur. Food Res. Technol. 2013, 237:509-520.
17. Singleton V.L., Rossi J.A. Colorimetry of total phenolics with phosphomolybdicephosphotungstic acid reagents. Am. J. Enol. Vitic. 1965, 16:144-158.
18. Kim Y.K., Guo Q., Packer L. Free radical scavenging activity of red ginseng aqueous extracts. Toxicology 2002, 172:149-156.
19. Re R., Pellegrini N., Proteggemnte A., Pannala A., Yang M., Rice-Evans C. Antioxidant activity applying and improved ABTS radical cation decolorization assay. Free Radical Biol. Med. 1999, 26:1234-1237.
20. Domínguez C., Guillén D.A., Barroso C.G. Automated solid-phase extraction for sample preparation followed by high-performance liquid chromatography with diode array and mass spectrometric detection for the analysis of resveratrol derivatives in wine. J. Chromatogr. A 2001, 918:303-310.
21. Nave F., Cabrita M.J., Costa C.T. Use of solid-supported liquid-liquid extraction in the analysis of polyphenols in wine. J. Chromatogr. A 2007, 1169:23-30.
22. Baderschneider B., Winterhalter P. Isolation and characterization of novel benzoates, cinnamates, flavonoids and lignans from Riesling wine and screening for antioxidant activity. J. Agric. Food Chem. 2001, 49:2788-2798.
23. Cantos E., Espín J.C., Tomás-Barberán F.A. Varietal differences among the polyphenol profiles of seven table grape cultivars studied by LC-DAD-MS-MS. J. Agric. Food Chem. 2002, 50:5691-5696.
24. Lago-Vanzela E.S., Da-Silva R., Gomes E., García-Romero E., Hermosín-Gutiérrez I. Phenolic composition of the Brazilian seedless table grape varieties BRS Clara and BRS Morena. J. Agric. Food Chem. 2011, 59:8314-8323.
25. Katalinic V., Mozina S.S., Skroza D., Generalic I., Abramovic H., Milos M., Ljubenkov I., Piskernik S., Pezo I., Terpinc P., Boban M. Polyphenolic profile, antioxidant properties and antimicrobial activity of grape skin extracts of 14 Vitis vinifera varieties grown in Dalmatia (Croatia). Food Chem. 2010, 119:715-723.
26. Guerrero R.F., Puertas B., Fernández M.I., Palma M., Cantos-Villar E. Induction of stilbenes in grapes by UV-C: comparison of different subspecies of Vitis. Innovative Food Sci. Emerg. Technol. 2010, 11:231-238.
27. Rosso M., Panighel A., Carraro R., Padoan E., Favaro A., Vedova A.D., Flamini R. Chemical characterization and enological potential of Raboso varieties by study of secondary grape metabolites. J. Agric. Food Chem. 2010, 58:11364-11371.
28. Bonomelli A., Mercier L., Franchel J., Baillieul F., Benizri E., Mauro M. Response of grapevine defenses to UV-C exposure. Am. J. Enol. Vitic. 2004, 55:51-59.
29. Ector B.J., Magee J.B., Hegwood C.P., Coign M.J. Resveratrol concentration in muscadine berries, juice, pomace, purees, seeds, and wines. Am. J. Enol. Vitic. 1996, 47:57-62.
30. Santos L.P., Morais D.R., Souza N.E., Cottica S.M., Boroski M., Visentainer J.V. Phenolic compounds and fatty acids in different parts of Vitis labrusca and V. vinifera grapes. Food Res. Int. 2011, 44:1414-1418.
31. Xu C., Zhang Y., Cao L., Lu J. Phenolic compounds and antioxidant properties of different grape cultivars grown in China. Food Chem. 2010, 119:1557-1565.
32. Burin V.M., Costa L.L.F., Rosier J.P., Bordignon-Luiz M.T. Cabernet Sauvignon wines from two different clones, characterization and evolution during bottle ageing. LWT Food Sci. Technol. 2011, 44:1931-1938.
33. Toaldo I.M., Fogolari O., Pimentel G.C., Gois J.S., Borges D.L.G., Caliari V., Bordignon-Luiz M.T. Effect of grape seeds on the polyphenol bioactive content and elemental composition by ICP-MS of grape juices from Vitis labrusca L. LWT Food Sci. Technol. 2013, 53:1-8.
34. Lago-Vanzela E.S., Da-Silva R., Gomes E., García-Romero E., Hermosín-Gutiérrez I. Phenolic composition of the edible parts (flesh and skin) of BordÔ grape (Vitis labrusca) using HPLC-DAD-ESI-MS/MS. J. Agric. Food Chem. 2011, 59:13136-13146.
35. Tagliazucchi D., Verzelloni E., Bertolini D., Conte A. A. In vitro bio-accessibility and antioxidant activity of grape polyphenols. Food Chem. 2010, 120:599-606.
36. King R.E., Bomser J.A., Min D.B. Bioactivity of resveratrol. Compr. Rer. Food Sci. F. 2006, 5:65-70.