Effect of grape seeds on the polyphenol bioactive content and elemental composition by ICP-MS of grape juices from Vitis labrusca L.

Toaldo, Isabela Maia; Fogolari, Odinei; Pimentel, Gabriela Cadore; Gois, Jefferson Santos de; Borges, Daniel L. G.; Caliari, Vinícius; Bordignon-Luiz, Marilde T.

doi:10.1016/j.lwt.2013.02.028

Cited by 55 publications

(31 citation statements)

References 21 publications

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“…The reduction of lipid peroxides verified in both serum and plasma of individuals probably occurred due the absorption of grape polyphenols. These phytochemicals compounds are known to exert high antioxidant capacity and anti-peroxidation effects as previously verified through in vitro and in vivo studies (Boaventura et al, 2013;García-Alonso et al, 2006;Rockenbach et al, 2011;Toaldo et al, 2013). The health benefit potential of grape and its derivatives have grown in importance concerning human nutrition.…”

Section: Effect Of Grape Juices Intake On Lipid Peroxidationmentioning

confidence: 82%

“…In Brazil, these varieties represent more than 80% of processed grapes, mainly destined for grape juice production. The most commonly cultivated V. labrusca L. grapes are Bordo, Isabel, Concord and Niagara, which account for around 50% of the total grape production (Nixdorf & Hermosín-Gutiérrez, 2010;Toaldo et al, 2013). The main phenolic compounds generally present in grape juices are anthocyanins, flavan-3-ols, flavonols, phenolic acids and resveratrol (Natividade, Corrêa, Souza, Pereira, & Lima, 2013;Rizzon & Meneguzzo, 2007).…”

Section: Introductionmentioning

confidence: 99%

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Bioactive potential of Vitis labrusca L. grape juices from the Southern Region of Brazil: Phenolic and elemental composition and effect on lipid peroxidation in healthy subjects

et al. 2015

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Grapes are rich in polyphenols with biologically active properties. Although the bioactive potential of grape constituents are frequently reported, the effects of Brazilian Vitis labrusca L. grape juices ingestion have not been demonstrated in humans. This study identified the phenolic and elemental composition of red and white grape juices and the effect of organic and conventional red grape juice consumption on lipid peroxidation in healthy individuals. Concentrations of anthocyanins, flavanols and phenolic acids and the in vitro antioxidant activity were significantly higher in the organic juice. The macro-elements K, Ca, Na and Mg were the most abundant minerals in all juices. The acute consumption of red grape juices promoted significant decrease of lipid peroxides in serum and TBARS levels in plasma. It is concluded that red V. labrusca L. grape juices produced in Southern Brazil showed lipid peroxidation inhibition abilities in healthy subjects, regardless of the cultivation system.

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Section: Effect Of Grape Juices Intake On Lipid Peroxidationmentioning

confidence: 82%

Section: Introductionmentioning

confidence: 99%

Bioactive potential of Vitis labrusca L. grape juices from the Southern Region of Brazil: Phenolic and elemental composition and effect on lipid peroxidation in healthy subjects

et al. 2015

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“…High amounts of flavan-3-ols found in LC leaf extracts can affect taste of this beverage. These compounds, in particular oligomeric tannins, are related to astringency and bitterness [56].…”

Section: Sensorial Evaluationmentioning

confidence: 99%

Characterization of an Antioxidant-Enriched Beverage from Grape Musts and Extracts of Winery and Grapevine By-Products

et al. 2018

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Abstract:The recovery of antioxidants from complex winery and grapevine by-products into Vitis vinifera must offers new opportunities for wine grapes by the development of a new, enriched fruit juice. However, this demands the search for new valorization methods to get hold of additional antioxidant compounds. The objective of this study was to find a novel functionality for grape pomace, grapevine leaves, and canes by its reuse as a functional matrix for the extraction of antioxidants into grape must. After thermomaceration, 22 polyphenols were identified by high performance liquid chromatography and mass spectrometry. Grape pomace was a good source of anthocyanins (malvidin-3-glucoside), while flavonols (quercetin-3-hexoside) and phenolic acids (caftaric acid) were the main phenolic compounds in leaf extracts. Catechin dimer was the only polyphenol compound present in all of the matrices. Enriched grape juice comprised by 40:20:40 (v/v/v) of pomace, leaf, and cane extracts, yielded an oxygen radical absorbance capacity of pirogallol red and fluorescein ratio of 0.70, indicating that the reactivity of antioxidants present in enriched grape juice was at least as efficient as other polyphenol-rich beverages. Thus, pomace, leaves and canes supply additional polyphenols to grape must that results into a beverage with promissory antioxidant activity and potential health benefits.

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“…A diet rich in polyphenols with antioxidant properties is directly associated with a minus risk to develop pathologies, as cardiovascular diseases, some cancers, antimicrobial and anti-carcinogenic effects, neurodegenerative diseases or inflammatory diseases (Boggia et al 2013;Diaz-Garcia et al 2013;Esparza et al 2009;Toaldo et al 2013). Phenolic compounds contribute to astringency and bitterness, which are produced mainly by flavonoids from the skins and seeds of grape (Basha et al 2005;Lutz et al 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Consumers are demanding functional foods, as wine with high characteristics, as colour, body, soft tannins (Boggia et al 2013;Pedroza et al 2012) and high content in polyphenols with high antioxidant activity (Crupi et al 2013). The red wine is a rich source of polyphenols that contribute to antioxidant activity and sensorial characteristics (Melendez et al 2013;Toaldo et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Polyphenolic Profile of Red Wines for the Discrimination of Controlled Designation of Origin

Martelo-Vidal

Vázquez

2015

Food Anal. Methods

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The aims were to determine the polyphenolic profile of red wines from Spanish Designation of Origin (DO) Rías Baixas and Ribeira Sacra and to evaluate the feasibility of using polyphenolic profiles and chemometric tools to classify wines for authentication purposes. Trans-resveratrol, oenin, malvin, (+)-catechin, (−)-epicatechin, quercetin and syringic acid were determined in 39 samples. Soft independent modeling of class analogy (SIMCA), linear discriminant analysis (LDA) and support vector machine classification (SVM) were used to classify. For resveratrol, Ribeira Sacra red wines showed higher values than Rías Baixas wines (4.60 and 3.36 mg L −1 , respectively). SVM classification was adequate for 100 % classification of wines by their polyphenolic profile. SIMCA classification was also adequate for wine classification of DO Rías Baixas and Ribeira Sacra wines. As conclusion, polyphenolic profile can be used for classification of DOs. The models can discriminate outside wines. Thus, this approach can be useful for authentication purposes.

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Effect of grape seeds on the polyphenol bioactive content and elemental composition by ICP-MS of grape juices from Vitis labrusca L.

Cited by 55 publications

References 21 publications

Bioactive potential of Vitis labrusca L. grape juices from the Southern Region of Brazil: Phenolic and elemental composition and effect on lipid peroxidation in healthy subjects

Bioactive potential of Vitis labrusca L. grape juices from the Southern Region of Brazil: Phenolic and elemental composition and effect on lipid peroxidation in healthy subjects

Characterization of an Antioxidant-Enriched Beverage from Grape Musts and Extracts of Winery and Grapevine By-Products

Polyphenolic Profile of Red Wines for the Discrimination of Controlled Designation of Origin

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