Accumulation of Phenolic Compounds and Antioxidant Capacity during Berry Development in Black ‘Isabel’ Grape (Vitis vinifera L. x Vitis labrusca L.)

Abstract

Grapes are one of the most economically important fruits in the world and are of considerable benefit to human health due to their phenolic compounds. The black ‘Isabel’ grape (V. vinifera L. xV. labrusca L.) is widely grown in the Black Sea region of Turkey, where it is attracting increasing interest. The aim of this study was to investigate phenolic compounds and antioxidant capacity (DPPH (2,2-diphenyl-1-picrylhydrazyl) and CUPRAC (CUPric Reducing Antioxidant Capacity)) in the grape during berry development, which has been not reported yet from the region. A trend towards an increase in total phenolic compounds, flavonoid, and anthocyanin contents and antioxidant capacity values was observed from un-ripened to overly ripened berries. In addition, anthocyanins in berries and proanthocyanidins seeds were characterized during berry development. Accordingly, malvidin-3-O-glucoside was the major anthocyanin in skin (1.05–1729 mg/kg fresh weight (fw)) and whole berry (0.23–895 mg/kg fw), followed by the content of peonidin-3-O-glucoside (0.98–799 mg/kg fw and 0.15–202 mg/kg fw, respectively). After veraison (onset of ripening or change of color in the grape berries), all proanthocyanidins showed a gradual decrease through ripening. The results showed that anthocyanins and proanthocyanidins in the grape showed significant stage-dependent changes with positive or negative strong correlations. Considering the phenolic compounds, an optimum harvest date of the grape might be suggested between mid-September and mid-October (263 and 293 DAFBs).

A fibre and phenolic-rich flour from Isabel grape by-products with stimulatory effects on distinct probiotics and beneficial impacts on human colonic microbiota in vitro

“…IGF positively affected the growth and metabolic activity of probiotics L. acidophilus, L. casei and B. lactis, and these effects could be primarily linked to the IGF composition rich in dietary fibre (~22 g 100 g −1 ) and phenolic compounds (136Á24 mg 100 g −1 ) (Silva et al 2021). Grape fibre and phenolic compounds are associated with stimulatory effects on the growth and metabolism of different probiotics and beneficial effects on the human gut microbiota (Freire et al 2017;Ma and Chen 2020).…”

“…Clostridium leptum is an important group of carbohydrate-fermenting intestinal commensal bacteria associated with anti-inflammatory effects (Kabeerdoss et al 2013;Ma and Chen 2020). However, IGF decreased the C. leptum abundance during the colonic fermentation.…”

“…The inadequate disposal and treatment of these residues represent a waste management issue at socioeconomic and environmental levels, with the last one characterized by contributing to an increase in the emission of gases with the greenhouse effect (Silva et al 2020;Ferreira and Santos 2022). The Isabel grape is among the most used grape cultivars to produce juice, wine, jam, raisins and as a table grape, with emphasis on Brazil and the United States as the largest producers (Silva et al 2017;Kurt-Celebi et al 2020). Isabel grape agro-industrial processing by-products, mainly composed of peel and seeds, retain high amounts of fibres and phenolic compounds.…”

“…2017; Kurt‐Celebi et al . 2020). Isabel grape agro‐industrial processing by‐products, mainly composed of peel and seeds, retain high amounts of fibres and phenolic compounds.…”

Unripe grapes: an overview of the composition, traditional and innovative applications, and extraction methods of a promising waste of viticulture

“…Anthocyanins begin to accumulate in grape berries at veraison and their concentration increases up to a maximum value as a function of some factors such as the cultivar, seasonal conditions, production area and viticulture practices (Downey et al 2006). In general, compared to ripe grapes, UGs have a lower concentration of anthocyanins; even so, the anthocyanin profile is quite stable alongside ripening (Downey et al 2004, Adams 2006, Benbouguerra et al 2020, Kurt‐Celebi et al 2020). Flavonol biosynthesis occurs in two distinct periods, the first around flowering, and the second after veraison and continuing throughout ripening in the skin of berries.…”