An Extraction Method for Obtaining the Maximum Non-Anthocyanin Phenolics from Grape Berry Skins

Jin, Zhang; Bi, He-Qiong; Liang, Na-Na; Duan, Chang‐Qing

doi:10.1080/00032710903486351

Cited by 21 publications

(17 citation statements)

References 18 publications

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“…These compounds can be transferred to wine during fermentation (Nogales-Bueno et al, 2017), further influencing the quality of the wine . Grape skins contain abundant anthocyanidins and flavonoids, which mainly influence the color and aroma of the wine (Jin et al, 2010;Obreque-Slier et al, 2010). The most abundant phenolics in grape seeds were flavan-3-ols (Pantelić et al, 2016), which regulation the bitterness, astringency and structure of wines (Rodríguez Montealegre et al, 2006).…”

Section: As Shown Inmentioning

confidence: 99%

Evaluation of the potential astringency of the skins and seeds of different grape varieties based on polyphenol/protein binding

et al. 2019

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The potential astringency of eight grape cultivars was evaluated based on polyphenol/protein binding. The parameters such as weights, sizes, total phenols, flavanols and tannins of different grape tissues were determined, and the polyphenol/protein binding was analyzed by SDS-PAGE and spectroscopy. The Cabernet Sauvignon had the highest skin proportion, while the Blue French had the highest seed proportion. The Blue French seeds had the highest total phenolic content, while the Cabernet Sauvignon skins had the highest total phenolic content. SDS-PAGE showed that the seed extracts had a better affinity than skin extracts for saliva proteins, but fluorescence spectra demonstrated that the interactions of skin polyphenols with protein were more complex. These results may provide some useful information on grape potential astringency's evaluation and wine-making in China. Practical Application:This study may facilitate the evaluation of potential astringency of grapes and the improvement of quality wine.

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Section: As Shown Inmentioning

confidence: 99%

Evaluation of the potential astringency of the skins and seeds of different grape varieties based on polyphenol/protein binding

et al. 2019

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“…The most relevant advantage of SWV is the fact that there is no need to use any reagents or pre-treatment of samples as typical for chromatography methods (Teixeira et al 2009, Kurzawa 2010. SWV especially allows the process of samples without the extraction typical for the processing of biological matrices (Jin et al 2010). Other interferences in plasma samples are not expected.…”

Section: Antioxidants Levels In Biological Matrices Represented By Thmentioning

confidence: 99%

Square wave voltammetry on screen printed electrodes: comparison to ferric reducing antioxidant power in plasma from model laboratory animal (Grey Partridge) and comparison to standard antioxidants

Pohanka¹,

Banďouchová²,

Vlčková³

et al. 2011

J Appl Biomed

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Low molecular weight antioxidants (LMWAs) were assayed by square wave voltammetry (SWV) using screen printed electrodes. Standard antioxidants, i.e. uric acid, ascorbic acid, trolox and glutathione, were assayed in order to estimate the sensitivity and standard redox potentials of individual LMWAs. In another experiment, plasma from Grey Partridges was used as model real samples. Ferric reducing antioxidant power (FRAP) was used as a reference method. Two peaks in plasma samples were found by SWV and correlated to FRAP. The SWV peaks were successfully correlated to FRAP. The practical importance of SWV carried out on screen printed electrodes is discussed.

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“…However, although several methods of extraction have been developed for the efficient recovery of pomace polyphenols [10], there is still a significant lack of analytical data on the polyphenolic profile of RGP originating from different cultivars. The composition of RGP is defined by the polyphenols occurring in both seeds and skins, which are mainly flavanols [11,12] anthocyanins and flavonols [13,14], although other minor constituents, such as stilbenes [15] and dihydroflavonols [16] have been reported. All these components are considered nutritionally important, since they may possess a variety of bioactivities [17].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Polyphenolic Phytochemicals in Red Grape Pomace

Makris¹,

Kefalas²

2013

Int J Waste Resources

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Polyphenolic phytochemicals are of particular importance to the food, pharmaceutical and cosmetics industry, because of their unique antioxidant properties. Red grape pomace is a solid waste of the wine manufacturing process and possesses a very high polyphenolic load, hence its significance as a rich and abundant residua source. However, in many instances there is a lack of analytical data regarding its polyphenolic composition. In this study, red grape pomace originating from the Greek native cultivar Vitis vinifera var. Agiorgitiko was efficiently extracted with 57% aqueous ethanol, which is a non-toxic and environmentally benign solvent, with the aim of obtaining a polyphenol-enriched extract. The extract was subsequently analyzed by liquid chromatography-diode array-mass spectrometry analysis, in order to tentatively characterize the major phytochemicals recovered. The compounds identified were a p-coumaric acid derivative, three flavonol conjugates (two glucosides and a glucuronide), along with three anthocyanin pigments that occur in grape berries. Three other major phenolics detected could not be assigned to a tentative formula and their structural elucidation merits further investigation. The data generated from this study could be used in assessing the overall polyphenolic profile of the pomace from this particular Greek, native variety, which could be of value in producing commercial formulations with high antioxidant activity.

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An Extraction Method for Obtaining the Maximum Non-Anthocyanin Phenolics from Grape Berry Skins

Cited by 21 publications

References 18 publications

Evaluation of the potential astringency of the skins and seeds of different grape varieties based on polyphenol/protein binding

Evaluation of the potential astringency of the skins and seeds of different grape varieties based on polyphenol/protein binding

Square wave voltammetry on screen printed electrodes: comparison to ferric reducing antioxidant power in plasma from model laboratory animal (Grey Partridge) and comparison to standard antioxidants

Characterization of Polyphenolic Phytochemicals in Red Grape Pomace

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