Phenolic composition, physicochemical properties and antioxidant activity of interspecific hybrids of grapes growing in Poland

Samoticha, Justyna; Wojdyło, Aneta; Golis, Tomasz

doi:10.1016/j.foodchem.2016.07.147

Cited by 65 publications

(41 citation statements)

References 32 publications

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“…In another study, the total phenolic contents of both grape pulp and grape seed varied from 9.26 to 62.29 mg GAE/100 g and from 162.29 to 326.18 mg GAE/100 g respectively (Yılmaz et al, 2015). In the experiments reported by Samoticha et al (2017), the total phenolic content of white grapes varied from 1974.9 to 3 884.4 mg/100 g, while it ranged from 1 037.0 to 5 759.1 mg/100 g in red grapes. The degree of maturity and environmental conditions influence the amount of phenolic compounds.…”

Section: Resultsmentioning

confidence: 90%

“…According to the total dry matter assay, the highest value was found in Yapıncak seeds (68.27%), while the lowest amount of dry matter was in seeds of Yalova incisi (56.38%). According to Samoticha et al (2017), the soluble solid contents range from 10.6°Brix to 22.3°Brix in white grapes, and from 15.2°Brix to 20.6°Brix for red grapes. The average total acidity of the white and red cultivars was 0.95 and 0.93 g tartaric acid/100 g, respectively.…”

Section: Resultsmentioning

confidence: 99%

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Determination of Bioactive Compounds and Mineral Contents of Seedless Parts and Seeds of Grapes

Özcan¹,

Juhaimi²,

Gülcü³

et al. 2017

SAJEV

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In this study, phenolic compounds, minerals, total flavonoids, total phenolic contents and antioxidant activities of the seedless parts (pulp+skin) and seeds of table and wine grapes were determined. Also, the total oil, tocopherol contents and fatty acid composition of seed oils of table and wine grapes were investigated. The highest total phenolic content of the grape pulp was found in Trakya ilkeren (199.063 mg/100 g), while total flavonoid and antioxidant activity of the pulp was determined at a high level in Red Globe (6.810 mg/g, 90.948%). Antioxidant activity, and the total phenolic and flavonoid contents of grape seeds varied between 86.688 and 90.974%, 421.563 and 490.625 mg GAE/100 g, and 90.595 and 145.595 mg/g respectively (p < 0.05). Generally, the main phenolic compounds of all grape pulps and seeds were gallic acid, 3,4-dihydroxybenzoic acid, (+)-catechin and 1,2-dihydroxybenzene. In addition, the oil contents of grape seeds ranged from 5.275 (Çavuş) to 13.881% (Çınarlı karası) (p < 0.05). The major fatty acids of grape seed oils were linoleic, oleic and palmitic acid. The seed oil of the Trakya ilkeren variety was rich in tocopherols in comparison with the other varieties. The major minerals of both the seedless parts and the seeds were determined as K, Ca, P, S, Mg.

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Section: Resultsmentioning

confidence: 90%

Section: Resultsmentioning

confidence: 99%

Determination of Bioactive Compounds and Mineral Contents of Seedless Parts and Seeds of Grapes

Özcan¹,

Juhaimi²,

Gülcü³

et al. 2017

SAJEV

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“…Organic acid content was measured by HPLC‐PDA and sugar content was measured by HPLC‐ELSD as described previously by Samoticha et al. (2017). Results are expressed in g/L.…”

Section: Methodsmentioning

confidence: 99%

“…Tartaric, l ‐malic, and citric acids are the most notable primary organic acids present in grapes and are also responsible for the largest proportion of titratable acidity in the wines (Chidi, Rossouw, Buica, & Bauer, 2015; Shiraishi, Fujishima, & Chijiwa, 2010). One of the main causes of the excessive acidity of wine is the high level of l ‐malic acid, whose level in grapes growing in a cold climate varies from 15 to 16 g/L, depending on the region and climate season and variety (Kunicka‐Styczyńska & Pogorzelski, ; Samoticha, Wojdyło, & Golis, 2017). Additionally, organic acids play a significant role in the perception of wine quality, affecting the balance in wine between acidity and sweetness.…”

Section: Introductionmentioning

confidence: 99%

The influence of different strains of Oenococcus oeni malolactic bacteria on profile of organic acids and phenolic compounds of red wine cultivars Rondo and Regent growing in a cold region

Samoticha

Chmielewska

2020

Journal of Food Science

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Wines produced from grapes cultivated in cool climate areas are characterized by high levels of organic acids. One method to correct this is malolactic fermentation (MLF). The aim of this study was to determine the effectiveness of different strains of Oenococcus oeni bacteria (Viniflora CH11, Viniflora CH16, Viniflora CH35, Viniflora Oenos, SIHA LACT Oeno) during the biological acidity reduction process. Red wine from Rondo and Regent cultivars was obtained by ethanol fermentation of the pulp, at 20°C for 14 days. The profile of organic acids was examined with a particular focus on changes in the content of l-malic and l-lactic acids. Additionally, the impact on profile and quantity of phenolic compounds and antioxidant capacity was measured. The results showed that MLF had a positive influence on content of organic acids through the reduction of l-malic acid content with a simultaneous increase of the amount of l-lactic acid. The best effect was obtained with the CH11 and CH35 bacterial strains. The biological acidity reduction process had no significant (P > 0.05) impact on phenolic content or antioxidant capacity. However, the wine making process (ethanol fermentation, maturation) contributed to the reduction of polyphenols and in consequence lower antioxidant capacity of the final tested wines.Practical Application: The present study provides useful information on the impact of different Oenococcus oeni bacterial strains on MLF in red wines, reduction of l-malic to l-lactic acid, and stability of phenolic compounds during MLF and the maturation period. Also, this article provides information about phenolic compounds and antioxidant capacity during malolactic fermentation and maturity of red wines made from hybrids of Vitis vinifera such as Rondo and Regent cultivars.

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“…Many analytical methods with various detection techniques are reported for the separation and identification of individual stilbenes in edible berries, such as liquid chromatography-tandem mass spectrometry (LC-MS/MS) (Vrhovsek et al 2012), liquid chromatography-mass spectrometry (LC-MS) (Može et al 2011), liquid chromatography with dual detection by a photodiode array and quadrupole time-of-flight mass spectrometry (LC-PDA-QTOF/MS) (Samoticha et al 2017), high-pressure liquid chromatography-mass spectrometry (HPLC-MS) (Bavaresco et al 2002;Jiang et al 2012;Kiselev et al 2017), high-pressure liquid chromatography with diode array detection (HPLC-DAD) (Bavaresco et al 2002;Sun et al 2006;Vilanova et al 2015;Guerrero et al 2010aGuerrero et al , 2016, high-pressure liquid chromatography with UV detection (HPLC-UV) (Vincenzi et al 2013;Kawakami et al 2014;He et al 2009a), ultra-high-pressure liquid chromatography quadrupole time-of-flight mass spectrometry (UHPLC/QTOF/MS) (Flamini et al 2016;De Rosso et al 2016), ultra-performance liquid chromatography with dual detection by a photodiode array and fluorescence detectors (UPLC/DAD/FL) (Samoticha et al 2017), ultra-performance liquid chromatography with dual detection by a diode array and tandem quadrupole mass spectrometry (UPLC/ DAD/TQD) (Guerrero et al 2010a), gas chromatography-mass spectrometry (GC-MS) (Ragab et al 2006;Viñas et al 2009Viñas et al , 2011, gas chromatographymass spectrometry with selected ion monitoring (GC-MS SIM) (Rimando and Cody 2005), gas-liquid chromatography with flame ionization detection (GLC-FID) (Moriartry et al 2001), capillary electrophoresis (CE) (Ehala et al 2005) and high-speed counter-current chromatography (HSCC) (He et al 2009b). Various methods are used for analyses of stilbenes contents in the edible berries are different which could also contribute to the observed variability in the published results.…”

Section: Isolation and Identification Of Stilbenes In Edible Berriesmentioning

confidence: 99%

The stilbene profile in edible berries

2018

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Edible berries are becoming increasingly popular to consume in fresh, dried, frozen or processed forms due to their high content and wide diversity of bioactive compounds with considerable health benefits. Among the wide variety of phytochemicals found in berries are stilbenes, which demonstrate a broad range of biological and pharmacological activities. Their content depends on many factors, including the cultivar, ripening stage, climatic conditions, agronomic management, storage conditions and postharvest management. However, the application of various abiotic and biotic external stimuli could be a strategy for increasing the production of stilbenes in edible berries. To date, several different elicitors, as inducers of plant secondary metabolite stilbenes, have been applied in different studies. This review focuses on the isolation and identification of stilbenes from edible berries and presents the influence of different external stimuli on their profile in grapes.

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Phenolic composition, physicochemical properties and antioxidant activity of interspecific hybrids of grapes growing in Poland

Cited by 65 publications

References 32 publications

Determination of Bioactive Compounds and Mineral Contents of Seedless Parts and Seeds of Grapes

Determination of Bioactive Compounds and Mineral Contents of Seedless Parts and Seeds of Grapes

The influence of different strains of Oenococcus oeni malolactic bacteria on profile of organic acids and phenolic compounds of red wine cultivars Rondo and Regent growing in a cold region

The stilbene profile in edible berries

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