Effect of grape varieties on bioactive properties, phenolic composition, and mineral contents of different grape‐vine leaves

Abstract

In this study, effect of grape varieties on carotenoid, flavonoid and total phenolic contents, antioxidant activity, polyphenolic, and mineral contents of vine leaves. Total flavonoid contents of vine leaves were determined between 5,217.86 mgQE/100 g (Viktorija) and 11,796.43 mgQE/100 g (Cabernet Sauvignon). Total phenolic contents of vine leaves varied between 1,298.21 (Cardinal) and 1,748.21 mg GAE/100 g (Blatina) while the antioxidant activity values of samples change between 20.60% (Trnjak) and 20.83% (Sugraone Seedless). While (+)‐catechin contents of leave samples are identified between 31.85 mg/100 g (Trnjak) and 212.46 mg/100 g (Royal), 1,2‐dihydroxybenzene contents of leaves ranged from 57.56 mg/100 g (Sugraone Seedless) to 270. 92 mg/100 g (Vranac). While phosphorus contents of leaves are found between 3,386.94 (Zilavka) and 8,134.07 mg/kg (Viktorija), potassium contents of leaves were measured between 8,060.78 mg/kg (Zilavka) and 14,886.09 mg/kg (Cardinal). The chemical compositions of leaves showed differences among variational origin. Vine leaves are rich in organic acids, phenolic compound, and mineral contents. Practical Applications Stuffed grape leaf (dolma) picked fresh from the vine has been a famous dish of Turkish, Balkan, and Middle East Nations cuisine for centuries. Vine leaves are rich in sugars, organic acids, and phenolic compounds. The vine leaves are composed of wide range of phenolic compounds. Stuffed grape leaf picked fresh from the vine has been a famous dish. The grape leave oils are rich in phenolics, palmitic, oleic, and linoleic acid. Brined vine leaves have a significant place in human nutrition.

Grapevine Wastes: A Rich Source of Antioxidants and Other Biologically Active Compounds

“…Alongside the vegetative stage, variety and harvesting period, environmental factors and the properties of the soil can significantly change the chemical composition of leaves [ 36 , 37 ]. Hence, the content of bioactive compounds and antioxidant activity were studied on leaves from eleven different types of vine varieties, grown in the same areas and under the same agronomic conditions by Banjanin et al [ 31 ]. In the composition of the extracts of different leaves, flavonoids are predominant, followed by total phenol, then carotenoid.…”

Gut Microbiota Modulators Based on Polyphenols Extracted from Winery By-Products and Their Applications in the Nutraceutical Industry

“…Although this viticulture waste is less valorized, studies have constantly shown the high antioxidant activity of leaf extracts, which could be due to the synergistic action of various bioactive compounds from different classes (polyphenols, tocopherols, carotenoids, and phytosterols) [ 88 , 89 ]. In recent work on grapevine leaves from 11 different types of vine varieties grown under the same agronomical conditions and in the same soil, Banjanin et al, 2021, revealed that flavonoids, total phenols, and carotenoids are the main bioactive compounds [ 90 ]. Another study investigated the phenolic composition of different Pakistani vine varieties from methanolic leaf extracts.…”

Valorization of grape (Vitis vinifera) leaves for bioactive compounds: novel green extraction technologies and food-pharma applications

“…These properties may be essential in suppressing neurodegenerative illnesses. In addition to this, by blocking hepatitis C virus (HCV) replication and the production of inflammatory proteins COX-2 and Nuclear factor kappa B (NF-κB) (+)-catechin prevented cirrhosis brought on by a chronic HCV infection, thus helpful in prevention of liver damage ( Borai et al, 2017 ; Borah et al, 2018 ; Banjanin et al, 2021 ; Kim and Heo, 2022 ). The highest extraction yield was observed in Soxhlet (SOX) extraction of about 30.45%.…”

“…Vitis vinifera employed in the grape business provides fresh grapes, raisins, juices, jellies, molasses, jam, and dishes prepared with vine leaves. Turkish, Balkan and Middle Eastern cuisines have long been known for their framed dishes made with freshly harvested, stuffed grape leaves (dolma) ( Banjanin et al, 2021 ). There are currently over 2000 distinct cultivars of Vitis vinifera grown all over the world and utilised for grape production.…”