Flavonols in grapes, grape products and wines: Burden, profile and influential parameters

Makris, Dimitris P.; Καλλιθράκα, Σταματίνα; Kefalas, Panagiotis

doi:10.1016/j.jfca.2005.10.003

Cited by 157 publications

(122 citation statements)

References 60 publications

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“…They corroborate that (+)-catechin and (−)-epicatechin comprise the major phenolic antioxidant constituents of Greek grape varieties ranging from 29 to 540 mg Kg -1 and 17 to 170 mg Kg -1 respectively. These results are generaly in accordance with previous findings on polyphenol assessment of Greek wines [20,22]. The flavonol quercetin (0.07 -0.5 mg Kg -1 ) and quercetin glycosides (0.27-10 mg Kg -1 ) were present in smaller amounts.…”

Section: Resultssupporting

confidence: 92%

“…(+)-catechin, (-)-epicatechin [13,21]. On the other hand, investigations on the concentration of polyphenolic antioxidants in grapes concern mostly the assay of grape berries during different stages of their maturation or when they have been injured by disease or UV irradiation [22,23]. There are only few reports on the antioxidant content of grapes produced under conditions similar to those of a commercial vineyard and mainly concern the determination of their resveratrol concentration.…”

Section: Introductionmentioning

confidence: 99%

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A Standard Addition Method to Assay the Concentration of Biologically Interesting Polyphenols in Grape Berries by Reversed-Phase HPLC

Sakkiadi¹,

Georgiou²,

Haroutounian³

2007

Molecules

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A reversed-phase HPLC method which allows the simultaneous assay of (+)-catechin, (-)-epicatechin, trans-resveratrol, quercetin and quercetin glycosides in grape berries is described. Kromasil 100 served as stationary phase and a gradient of acetic acid, water and methanol was used. The analytical run requires 42 min for complete sample elution. Satisfactory peak resolution was achieved following a novel extraction process and direct injection of a 20 μL sample. The method was used for the analyses of eighteen samples. Linearities were in the range of 0.98 to 0.999 regression coefficient, for all phenolics, while detection limits ranged from 30 μg mL -1 for trans-resveratrol to 1.5 mg mL -1 for (+)-catechin. Recoveries ranged from 95.1 to 98.7% while the method provided good precision, with standard deviations between 3.5 and 6.1%, n=5.

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Section: Resultssupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

A Standard Addition Method to Assay the Concentration of Biologically Interesting Polyphenols in Grape Berries by Reversed-Phase HPLC

Sakkiadi¹,

Georgiou²,

Haroutounian³

2007

Molecules

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“…The flavonols present in the grapes are mainly represented by kaempferol, quercetin and myricetin, and by simple O-methylated forms such as isoramnetin [54]. Phenolic acids are divided into benzoic and cinnamic acids.…”

Section: Flavan-3-ols R1mentioning

confidence: 99%

Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View

2018

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“…Recent investigations have stressed the importance of flavonols because of their importance in antioxidant potency and other biological activities (Makris, Kallithraka, & Kefalas, 2006). Several methods are intensively study to determine antioxidant capacity.…”

Section: Introductionmentioning

confidence: 99%

Relationship between antioxidant capacity and total phenolic content of red, rosé and white wines

2007

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Phenolic compounds are one of the most important quality parameters of wines, since they contribute to wine organoleptic characteristics such as colour, astringency, and bitterness. Furthermore, several studies have pointed out that many show biological properties of interest, related to their antioxidant capacity. This antioxidant activity has been thoroughly studied and a wide variety of methods have been developed to evaluate it.In this study, the antioxidant activity of commercial Terras Madeirenses Portuguese wines (Madeira Island) was measured by three different analytical methods: [1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay, 2,2 0 -azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS Å+ )) radical cation decolourisation, and ferric reducing/antioxidant power (FRAP) for the evaluation of reducing power (P R ) and correlate them with the total phenolic content determined with the Folin-Ciocalteu's reagent using gallic acid as a standard.The total polyphenol concentration was found to vary from 252 to 1936 mg/l gallic acid equivalents (GAE). The antiradical activity varied from 0.042 to 0.715 mM Trolox equivalents and the antioxidant capacity varied from 344 to 1105 mg/l gallic acid equivalents (GAE). For the reduction power we obtained 3.45-3.86 mM quercetin equivalents.

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Flavonols in grapes, grape products and wines: Burden, profile and influential parameters

Cited by 157 publications

References 60 publications

A Standard Addition Method to Assay the Concentration of Biologically Interesting Polyphenols in Grape Berries by Reversed-Phase HPLC

A Standard Addition Method to Assay the Concentration of Biologically Interesting Polyphenols in Grape Berries by Reversed-Phase HPLC

Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View

Relationship between antioxidant capacity and total phenolic content of red, rosé and white wines

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