Assessment of Antioxidants by HPLC-MS in Grapevine Seeds

Abstract

It is well known, that grapevine seeds are rich in significant antioxidants. However, the issue of dealing with the analysis and comparison of antioxidant components in the seeds of Vitis vinifera L. in individual cultivars has not yet been sufficiently studied. The experiment was performed with extracts of three varieties (Blaufränkish, Italian Riesling and Cabernet Moravia) and three interspecific cultivars (Nativa, Marlen and Kofranka). Contents of nine major flavonoids (apigenin, astragalin, hyperoside, isorhamnetin, kaempferol, myricetin, quercetin, quercitrin and rutin) and two procyanidins (procyanidin A 2 and procyanidin B 1 ) were assessed by the HPLC/MS method. The highest contents of antioxidants were found out in interspecific cultivars Marlen and Nativa while the lowest one was assessed in the cultivar Cabernet Moravia. The most represented flavonoid was hyperoside (cultivar Marlen -15.66 mg•l -1 ), least represented was kaempferol (cultivar Cabernet Moravia -1.81 µg•l -1 ).

Current Strategies for Studying the Natural and Synthetic Bioactive Compounds in Food by Chromatographic Separation Techniques

“…Similar study by means of HPLC-MS/MS method was performed to estimate the contents of some antioxidant components in grapevine seeds Vitis vinifera L cultivated in Italy [63]. The results of chromatographic analysis confirmed the presence of nine major flavonoids (apigenin, astragalin, hyperoside, isorhamnetin, kaempferol, myricetin, quercetin, quercitrin, and rutin) and two procyanidins (procyanidin A 2 and procyanidin B) in the studied extracts.…”

“…Numerous studies indicate that HPLC is the method of choice due to its precision and sensitivity for the determination and quantification of natural as well as synthetic antioxidants in various food/food products [45][46][47][59][60][61][62][63][64]. The main group of antioxidants investigated were phenolic compounds, especially phenolic acids, catechins, and flavonoids.…”

Bioactive compounds and physical attributes of Cornus mas genotypes through multivariate approaches

“…In previous studies conducted with cornelian cherry fruits, Tural and Koca 2008 Considering the bioactive components of the genotypes, it was observed that yellow fruits generally had lower antioxidant activity and total phenolics; there were significant variations among the genotypes and present values were mostly greater than earlier reports. Although the differences are thought to be mainly caused by the variation of the examined varieties, differences in climate and soil characteristics, the geographical situation of the area where the cultivation is made, the type and time of harvest, the storage or processing of the crop, the method or periodic differences of the applied cultural processes, crop load, tree ages and fruit ripening levels cause significant differences on the final form and the amount of the phytochemical composition (Benvenuti et al, 2004;Yılmaz et al, 2009;Ercisli et al, 2011;Gündüz et al, 2013;Ersoy et al, 2018b;Sochorova et al, 2019;Szot et al, 2019b;Bolat and Ikinci, 2020;Mertoglu et al, 2020).…”