Major flavan-3-ol composition and antioxidant activity of seeds from different grape cultivars grown in Turkey

Bakkalbaşı, Emre; Yemiş, Oktay; Aslanova, Dildora; Artık, Nevzat

doi:10.1007/s00217-005-0050-x

Cited by 48 publications

(41 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…GSkM contains more catechin derivatives with gallyl moiety. The flavan-3-ol content and its correspondence with radical scavenging potency in the grape seed extracts were in accordance with the findings of other authors (27,28). However, Bozan et al (10) asserted that the higher antiradical activity of the extracts with lower C content may result from other flavonoid components of the extracts.…”

Section: Discussionsupporting

confidence: 88%

Protective roles of Cimin grape tissues on oxidative stress markers in the cellular system model

Uydu¹,

Ekinci²,

Atak³

et al. 2014

Turk J Med Sci

View full text Add to dashboard Cite

show abstract

Section: Discussionsupporting

confidence: 88%

Protective roles of Cimin grape tissues on oxidative stress markers in the cellular system model

Uydu¹,

Ekinci²,

Atak³

et al. 2014

Turk J Med Sci

View full text Add to dashboard Cite

show abstract

“…Several authors have reported considerable correlations between antioxidant capacity and the total polyphenolic content of a large number of grape seed and skin extracts from different varieties (Bakkalbase et al, 2005;Yang et al, 2009;Xu et al, 2010). However, other authors (Bozan et al, 2008) reported no significant correlations between individual flavanols analysed by HPLC or total polyphenols and antioxidant capacity values in seed extracts from several grape varieties.…”

Section: Individual Anthocyanin Evolutionmentioning

confidence: 99%

Relationship Between Antioxidant Capacity, Proanthocyanidin and Anthocyanin Content During Grape Maturation of Touriga Nacional and Tinta Roriz Grape Varieties

Jordão

Correia

2016

SAJEV

View full text Add to dashboard Cite

To investigate antioxidant capacity in seeds and skins during grape maturation and its relationship with anthocyanin and proanthocyanidin content, two Portuguese red grape varieties, Touriga Nacional and Tinta Roriz (Vitis vinifera L.) were studied. Two analytical methods were used for antioxidant capacity analysis: the DPPH and ABTS methods. Proanthocyanidins from seeds and skins were separated into monomers, oligomers and polymers, while 13 individual anthocyanins from the skins were also evaluated by HPLC. For both grape varieties studied, antioxidant capacity from the skins and seeds was characterised during grape maturation by a general decrease, mainly in the first weeks after véraison, followed by stabilisation and a slight increase in the values in the last three weeks of ripening. A similar tendency was observed for the amount of all the different proanthocyanidin fractions quantified. Our results also showed that seeds are an important source of proanthocyanidins with respect to the grape berry skins. Seeds were also the grape berry fraction with the highest antioxidant capacity when compared to the antioxidant capacity content of the skins. For the 13 individual monomeric anthocyanins quantified during grape maturation, evolution was generally characterised by a continuous increase in the values. However, for some of the individual anthocyanins, the continuous increase was followed by stabilisation or a decrease in the values in the last weeks of ripening. Finally, there was a positive relationship between the different proanthocyanidin fractions and antioxidant capacity of both grape varieties studied; while a negative relationship during grape maturation was obtained for individual anthocyanins. INTRODUCTIONGrapes have long been appreciated for their rich content of phenolic compounds such as gallic acid, catechin, anthocyanins and resveratrol, and a wide variety of procyanidins (Cheynier & Rigaud, 1986;Ricardo-da-Silva et al., 1992a;Jordão et al., 1998aJordão et al., , 1998bKennedy et al., 2000aKennedy et al., , 2001 Jordão et al., 2001a,b;Sun et al., 2001). Phenolic compounds can be classified into two groups: flavonoids and nonflavonoids. The main C 6 -C 3 -C 6 flavonoids in wine include conjugates of the flavonols, quercetin and myricetin; flavin-3-ols (+)-catechin and (-)-epicatechin; and anthocyanins. The nonflavonoids incorporate the C 6 -C 1 hydroxy-benzoic acids, and gallic and ellagic acids; the C 6 -C 3 hydroxycinnamates caffeic, caftaric and p-coumaric acids, and the C 6 -C 2 -C 6 stilbenes trans-resveratrol, cis-resveratrol, and trans-resveratrol glucoside.In the grape berry, flavonoids such as anthocyanins are located mainly in the skins (Jordão et al., 1998a), while the flavan-3-ols (catechins and proanthocyanidins) are present in the skins, seeds and stems (Ribéreau-Gayon, 1972; Ricardoda-Silva et al., 1992b;Fuleki & Ricardo-da-Silva, 1997;Kennedy et al., 2000aKennedy et al., , 2000b Jordão et al., 2001a,b;Sun et al., 2001).Anthocyanin accumulation in the vacuoles of the skin begins ...

show abstract

“…About 60-70% of grape polyphenols exist in grape seeds as oligomeric (dimers, trimers of flavon-3-ols) and polymeric condensed tannins (proanthocyanidins) characterised by a higher degree of polymerisation (Singleton 1992;de Freitas et al 1998). Grape seeds are also a rich source of gallic acid one of the major phenolic acids, monomeric flavon-3-ols, such as (+)-catechin, (-)-epicatechin and their corresponding gallates (Bakkalbasi et al 2005). Most of the phenolic compounds found in wine, grapevine fruit and especially in seeds, may act as antioxidants (Negro et al 2003;Bakkalbasi et al 2005, Yildirim et al 2005, Caillet et al 2006, protecting against oxidative stress induced by free radicals.…”

Section: Introductionmentioning

confidence: 99%

Changes in composition of phenolic compounds and antioxidant properties of Vitis amurensis seeds germinated under osmotic stress

et al. 2007

View full text Add to dashboard Cite

The research focused on the changes of phenolic compounds as well as their antiradical activity and reducing power isolated from Amur grape (Vitis amurensis) seeds during germination under optimal conditions and under osmotic stress. The seeds were found to contain tannins, (+) catechin, (-) epicatechin, and gallic acid (in free, ester-and glycoside-bound forms). Extracts from the seeds were also shown to contain two other phenolic acids: caffeic and p-coumaric acids, in very low levels. During a 3-day seed germination test under osmotic stress (-0.5 MPa), the content of total phenolics, tannins and phenolic acids declined as compared to the control. However, seed germination under stress conditions led to a significant increase in the amount of catechins. Because catechin is the one of the units in condensed tannins, its dynamic increase during seed germination may be involved in metabolism of tannins under osmotic stress. It is also likely that the synthesis of catechins is greater under stress conditions and these compounds may be engaged in the process of acclimatization of grapevines to stress conditions. The content of total phenolic compounds in seed extracts is positively correlated with their antioxidant properties. The extracts from seeds germinated under optimal conditions exhibited strong antiradical properties against the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical as well as reducing power. As regards the extracts from grape seeds germinated under osmotic stress, this capability was much weaker. The research demonstrated that antioxidants could interfere with the oxidation process induced by various stresses by acting as oxygen scavengers, therefore the tolerance to drought stress might be correlated with an increase in the antioxidant potential.

show abstract

Major flavan-3-ol composition and antioxidant activity of seeds from different grape cultivars grown in Turkey

Cited by 48 publications

References 27 publications

Protective roles of Cimin grape tissues on oxidative stress markers in the cellular system model

Protective roles of Cimin grape tissues on oxidative stress markers in the cellular system model

Relationship Between Antioxidant Capacity, Proanthocyanidin and Anthocyanin Content During Grape Maturation of Touriga Nacional and Tinta Roriz Grape Varieties

Changes in composition of phenolic compounds and antioxidant properties of Vitis amurensis seeds germinated under osmotic stress

Contact Info

Product

Resources

About