Antioxidant and antiproliferative activity of polyphenols in novel high-polyphenol grape lines

Jacob, Jissy K.; Hakimuddin, Fatima; Paliyath, Gopinadhan; Fisher, Helen

doi:10.1016/j.foodres.2008.02.009

Cited by 61 publications

(49 citation statements)

References 32 publications

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“…Antioxidants are of great importance in terms of oxidative stress prevention, which may result from several degenerative diseases 6 . Many fruits and vegetables are potentially useful for risk decrease of several chronic diseases, such as coronary heart disease and some cancers 7,8 .…”

Section: Introductionmentioning

confidence: 99%

Valorization of the Peel of Pea: Pisum sativum by Evaluation of Its Antioxidant and Antimicrobial Activities

et al. 2014

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Section: Introductionmentioning

confidence: 99%

Valorization of the Peel of Pea: Pisum sativum by Evaluation of Its Antioxidant and Antimicrobial Activities

et al. 2014

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“…45 Coumaroylated-glucoside derivatives of malvidin, petunidin, peonidin, and delphinidin were observed and acetylated glucosides of peonidin, petunidin and malvidin were identifi ed. 46 Red wines contain carboxypyranomalvidine glucosides -vitisins: vitisin A -5-carboxypyranomalvidin-3-O-β-D-glucoside 47 and vitisin B -pyranomalvidin-3-O-β-D-glucoside (Figure 3). Proanthocyanidins are contained especially in grape seeds.…”

Section: Introductionmentioning

confidence: 99%

Major factors influencing antioxidant contents and antioxidant activity in grapes and wines

Lachman¹,

Sulc²

2009

IJWR

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Phenolic compounds in wines, especially in red wines, possess strong antioxidant activity, have the largest effect in decreasing atherosclerosis by both hypolipemic and antioxidant mechanisms. The long-term uptake of red wine has a positive impact on antioxidant activity (AA) of blood plasma in rats in vivo and increases AA by 15%-20% compared to a control group. In the article the effect of total phenolics (TP), total anthocyanins (TA), individual anthocyanins, procyanidins and phenolics contained in red grapes, musts, grape seeds and skins and wines on the AA is discussed. Signifi cant impact of varieties, viticultural regions and locations, climate conditions and vintage has been shown. Likewise, the ways and individual stages of the vinifi cation technology process, and storage conditions affect color, TP, TA, and AA and health aspects of produced wines. Resveratrol, another free radical scavenger mainly contained in the skins of grapes, inhibits the risk of cardiovascular diseases. Higher amounts of trans-resveratrol (RES) have been found in wines from cool and wet climate regions and lesser amounts are typical for warm and dry regions. Changes in the TP content and AA affected by grape variety, vineyard location and winemaking process in white and blue varieties from different vineyards of the Czech Republic were studied. Signifi cant differences in TP among varieties were found. Analysis of variance showed statistically high differences among red and white wines and growing locations. Wines differed signifi cantly in TP content and AA increased signifi cantly during the winemaking process. Statistically signifi cant differences in AA values were found among growing areas, wines and varieties. Signifi cant positive correlations between TP and AA were determined. Total antioxidant status (TAS) of white and red wines (white and blue vine varieties) determined by DPPH and ABTS assays revealed signifi cant differences in AA between white and red wines. Moreover, differences were ascertained between individual varieties of red wine. The results obtained supported the assumption that variety plays a considerable role in TAS; the blue vine varieties showed a much higher TAS. Analysis of variance in AA showed statistically high signifi cance between red and white wines. AA increased during the winemaking process, the highest increase was determined during fermentation and maturation stages of red wine.

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“…Results suggests that BHA show highest radical scavenging activity of 97.33% compared to both the extracts, whereas GSE and PSE showed an activity of 87.02 and 61.43% respectively at 500 ppm. The high radical scavenging of GSE could be due to flavonoids that can perform scavenging action on free radicals (superoxide, hydroxyl and 1,1-diphenyl-2-picrylhydrazyl (DPPH)), metal chelating properties, reduction of hydroperoxide formation and their effects [27]. The presence of the functional group "-OH" in the structure and its position of the flavonoid molecule determine the antioxidant capacity [28].…”

Section: Dpph Radical Scavenging Activitymentioning

confidence: 99%

“…GSE extracts were found to be more effective in reducing total bacterial load of fish samples. The antibacterial property of GSE was reported to be due to the hydrophobic nature of phenolic compounds [27]. Accumulation and attachments of these phenolics to the bacterial cytoplasmic membrane eventually lead to cell death [69].…”

Section: Changes In Total Volatile Base Nitrogen (Tvb-n)mentioning

confidence: 99%

Quality of Mackerel Steaks with the Effect of Seed Extracts During Ice Storage

Sofi¹,

Raju²,

Ip³

et al. 2017

MOJFPT

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The present study investigates antioxidant properties and storage stability of grape seed extract (GSE) and papaya seed extract (PSE). The effect of heat showed significant decrease whereas wide range of pH showed increase in its antioxidant activity. The storage days study indicated that, there was slight change in antioxidant activity (AOA) of GSE. The fish steaks were subjected to dip treatment with the BHT, GSE and PSE, at concentration of 200 ppm, 500 ppm and 1000 ppm respectively for 5 min. The quality of the steaks was assessed using chemical, microbiological and sensory parameters. The reduction in hydroperoxide formation of steaks treated with GSE and PSE was found to be less by 57.75 and 33.44% respectively with respect to untreated samples. The percentage inhibition of malonaldehyde formation in steaks treated with GSE and PSE was recorded to be lower by 59.66 and 20.99% respectively, with reference to untreated samples on the 9 th d of ice storage. The dip treatment of GSE and PSE increased the shelf life of mackerel steaks up to 15 days, during ice storage. Therefore, it can be concluded that, GSE and PSE can be used as a promising natural preservative for preservation of fish and fishery products.

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Antioxidant and antiproliferative activity of polyphenols in novel high-polyphenol grape lines

Cited by 61 publications

References 32 publications

Valorization of the Peel of Pea: Pisum sativum by Evaluation of Its Antioxidant and Antimicrobial Activities

Valorization of the Peel of Pea: Pisum sativum by Evaluation of Its Antioxidant and Antimicrobial Activities

Major factors influencing antioxidant contents and antioxidant activity in grapes and wines

Quality of Mackerel Steaks with the Effect of Seed Extracts During Ice Storage

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