Main Leaf Polyphenolic Components of Berry Color Variant Grapevines and Their Acclimative Responses to Sunlight Exposure

Kocsis, Marianna; Abrankó, László; Ayaydin, Ferhan; Csepregi, Kristóf; Papp, Nóra; Teszlák, Péter; Jakab, Gábor

doi:10.3390/app5041955

Cited by 9 publications

(8 citation statements)

References 41 publications

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“…Total phenols content in white varieties is slightly higher than in red varieties (138 and 131 mg GAE g À1 respectively). The same result was verified in other studies where white and red grapevine leaf varieties were compared considering their phenolic content (Fernandes et al, 2013;Koesis et al, 2015). Total phenols content varied between 112 mg GAE g À1 (Gouveio) and 150 mg GAE g À1 (Fernão Pires).…”

Section: Phenolic Groups Contentsupporting

confidence: 62%

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Selection of grapevine leaf varieties for culinary process based on phytochemical composition and antioxidant properties

et al. 2016

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Grapevine leaves are an abundant sub-product of vineyards which is devalued in many regions. The objective of this work is to study the antioxidant activity and phytochemical composition of ten grapevine leaf varieties (four red varieties: Tinta Amarela, Tinta Roriz, Touriga Franca, and Touriga Nacional; and six white varieties: Côdega do Larinho, Fernão Pires, Gouveio, Malvasia Fina, Rabigato, and Viosinho) to select varieties to be used as food ingredients. White grapevine leaves revealed higher antioxidant potential. Malvasia Fina reported better antioxidant properties contrasting with Touriga Franca. Phenolic content varied between 112 and 150mgGAEg(-1) of extract (gallic acid equivalents), hydroxycinnamic acid derivatives and flavonols varied between 76 and 108mgCAEg(-1) of extract (caffeic acid equivalents) and 39 and 54mgQEg(-1) of extract (quercetin equivalents). Malvasia Fina is a good candidate for culinary treatment due to its antioxidant properties and composition in bioactive compounds.

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Section: Phenolic Groups Contentsupporting

confidence: 62%

“…Leaves from both studies were collected in different regions, with possible different edaphoclimatic conditions. For instance, the light exposure increases phenolic accumulation in leaf tissues (Koesis et al, 2015), as well as the radiation received by leaves change the phenolic content (Kolb & Pfündel, 2005).…”

Section: Phenolic Groups Contentmentioning

confidence: 99%

Selection of grapevine leaf varieties for culinary process based on phytochemical composition and antioxidant properties

et al. 2016

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“…These levels in general agree with reports that grapevine leaves are rich sources of flavonols. In their studies, [2,20,22,79,84,85] found that the predominant phenolics in the leaves are quercetin-3-O-glucuronide, quercetin-3-O-glucoside, caftaric acid, and kaempferol-3-O-glucoside; total amounts of quercetin derivatives were significantly higher than total amounts of kaempferol derivatives in the studies [2,79,85]. The 40 stilbenes reported in the leaves of V. vinifera are eminently less abundant than the phenolic acids and flavonoids.…”

Section: Phenolic Compounds In Grapevine Leavesmentioning

confidence: 95%

A Reference List of Phenolic Compounds (Including Stilbenes) in Grapevine (Vitis vinifera L.) Roots, Woods, Canes, Stems, and Leaves

2020

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Due to their biological activities, both in plants and in humans, there is a great interest in finding natural sources of phenolic compounds or ways to artificially manipulate their levels. During the last decade, a significant amount of these compounds has been reported in the vegetative organs of the vine plant. In the roots, woods, canes, stems, and leaves, at least 183 phenolic compounds have been identified, including 78 stilbenes (23 monomers, 30 dimers, 8 trimers, 16 tetramers, and 1 hexamer), 15 hydroxycinnamic acids, 9 hydroxybenzoic acids, 17 flavan-3-ols (of which 9 are proanthocyanidins), 14 anthocyanins, 8 flavanones, 35 flavonols, 2 flavones, and 5 coumarins. There is great variability in the distribution of these chemicals along the vine plant, with leaves and stems/canes having flavonols (83.43% of total phenolic levels) and flavan-3-ols (61.63%) as their main compounds, respectively. In light of the pattern described from the same organs, quercetin-3-O-glucuronide, quercetin-3-O-galactoside, quercetin-3-O-glucoside, and caftaric acid are the main flavonols and hydroxycinnamic acids in the leaves; the most commonly represented flavan-3-ols and flavonols in the stems and canes are catechin, epicatechin, procyanidin B1, and quercetin-3-O-galactoside. The main stilbenes (trans-ε-viniferin, trans-resveratrol, isohopeaphenol/hopeaphenol, vitisin B, and ampelopsins) accumulate primarily in the woods, followed by the roots, the canes, and the stems, whereas the leaves, which are more exposed to environmental stresses, have a low concentration of these compounds. Data provided in this review could be used as (i) a metabolomic tool for screening in targeted and untargeted analyses and (ii) a reference list in studies aimed at finding ways to induce naturally occurring polyphenols on an industrial scale for pant and human disease control.

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“…This is reported that AS 195 has been used for edema preventing effects in the early stages of CVI (Güthenke, 1960). One of the most active compounds of AS 195 includes the flavonoids (e.g., quercetin‐3‐O‐b‐glucuronide, isoquercitrin (quercetin‐3‐O‐b‐glucoside) (Kiesewetter et al, 2000; Kocsis et al, 2015) and kaemperol‐3‐O‐b‐D‐glucosid) (Kocsis et al, 2015). Flavonoids have been shown to improve symptoms and signs related to CVI (Struckmann, 1999).…”

Section: Introductionmentioning

confidence: 99%

Red vine leaf extract (AS 195) can improve some signs and symptoms of chronic venous insufficiency, a systematic review

Azhdari

Zilaee

Karandish

et al. 2020

Phytotherapy Research

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Aim: Chronic venous insufficiency (CVI) is common in adults. Some complications include skin changes, edema, heavy legs, muscle cramps, pain, and varicose veins. In traditional medicine, red vine leaf extract (AS 195) has been used to cure the symptoms of CVI. This systematic review was aimed to assess the effects of AS 195 in patients with CVI. Material and methods: A systematic literature search was performed to identify trials that reported the impact of red vine leaf extract on CVI. The primary outcomes investigated were Leg (limb) volume, calf circumference, ankle circumference, tired and heavy legs, a sensation of tension, tingling sensation, and pain. Results: From the 56 studies, 5 trials were selected according to our inclusion criteria. Red vine leaf extract significantly improved numbers of outcomes (lower leg volume, calf and ankle circumference, tired, heavy legs, tingling sensation, pain, the sensation of tension in the legs, cutaneous microcirculation, and transcutaneous oxygen pressure) in only some trials. The tolerability for red vine leaf extract was reported good or satisfactory. Conclusions: Red vine leaf extract had a beneficial therapeutic role in patients with CVI. Further high-quality trials are required to be carried out to provide strong evidence.

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Main Leaf Polyphenolic Components of Berry Color Variant Grapevines and Their Acclimative Responses to Sunlight Exposure

Cited by 9 publications

References 41 publications

Selection of grapevine leaf varieties for culinary process based on phytochemical composition and antioxidant properties

Selection of grapevine leaf varieties for culinary process based on phytochemical composition and antioxidant properties

A Reference List of Phenolic Compounds (Including Stilbenes) in Grapevine (Vitis vinifera L.) Roots, Woods, Canes, Stems, and Leaves

Red vine leaf extract (AS 195) can improve some signs and symptoms of chronic venous insufficiency, a systematic review

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