Stilbene Levels in the Tissue and Juice of Muscadine Grapes (<i>Vitis rotundifolia</i>Michx.)

LeBlanc, Mark Rene'; Johnson, Charles E.; Wilson, Paul W.

doi:10.1300/j492v06n02_06

Cited by 4 publications

(5 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Since the predominant source of stilbenes in grapes is skin tissue (Leblanc and others 2006), it was expected that processing methods designed to extract more juice from the skins would extract more stilbenes. The data in Figure 3 represent a 3‐y average of the individual stilbenes in juices produced by each pressing treatment of the 2 muscadines, with the exception of the ECP treatments.…”

Section: Resultsmentioning

confidence: 99%

“…One reason for this disparity may be that the increase in juice resulting from the ECP treatment likely came from the pulp. The fruit pulp of these muscadines has the lowest stilbene concentration (Leblanc and others 2006). The additional juice extracted from the pulp may be diluting the final stilbene concentration of the juice in the ECP treatment as compared to the HP treatment.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Influence of Pressing Method on Juice Stilbene Content in Muscadine and Bunch Grapes

LeBlanc¹,

Johnson²,

Wilson³

2008

Journal of Food Science

View full text Add to dashboard Cite

Juice stilbene contents of 2 muscadine (Vitis rotundifolia) cultivars, Noble and Carlos, and 2 bunch grape (Vitis labrusca) cultivars, Mid South and Miss Blanc were evaluated after crushing and pressing. Four commercial pressing methods were used to produce juice: (1) cold press of fresh berries (CP); (2) hot press of fresh berries (HP); (3) cold press of frozen and thawed berries (FCP); and (4) cold press of pectolytic enzyme treated berries (ECP). Free run juice (FRJ) from the crusher without pressing was also tested. An HPLC with a UV detector was used to verify the presence and quantity of resveratrol, piceid, and their isomers. For the muscadine juices, total stilbenes were greater for HP and FCP than for FRJ and CP treatments. Trans-resveratrol was only detected in HP juices of the muscadines at levels near the detection limits. The bunch grape cultivars behaved similar to the muscadines in the processing treatments. HP juice had the greatest total stilbene levels and was significantly greater than FRJ, CP, and FCP. Total stilbene levels in juices from the 2 bunch grape cultivars, were higher (up to 5 times greater depending on pressing method) than for the muscadine grape cultivars. Total stilbene levels in muscadine juices treated with pectinase before pressing (ECP) were similar to those of the FCP samples. Juice from FCP and ECP treated Noble muscadine had total stilbene levels greater than FRJ and CP but less than HP levels. Juices from HP-, ECP-, and FCP-treated Carlos muscadine had total stilbene levels greater than for FRJ and CP juices.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Influence of Pressing Method on Juice Stilbene Content in Muscadine and Bunch Grapes

LeBlanc¹,

Johnson²,

Wilson³

2008

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…In fruits, stilbenes presence is reported in grapes, blueberries, bilberries, cranberries, mulberries, and plum (Błaszczyk, Sady, & Sielicka, ; Leblanc, Johnson, & Wilson, ; Shrikanta, Kumar, & Govindaswamy, ). The review of Reinisalo, Kårlund, Koskela, Kaarniranta, and Karjalainen () highlights recent data helping to clarify the molecular mechanisms involved in the stilbene‐mediated protection against oxidative stress.…”

Section: Antioxidant Properties Of Fruit‐based Juice: An Overviewmentioning

confidence: 99%

“…As instance, Leblanc et al (2007) have described stilbene levels in the tissue and juice of muscadine grapes (Vitis rotundifolia Michx). The same authors (Leblanc, Johnson, and Wilson, 2008) have further studied the influence of pressure method extraction used on juice stilbene content in muscadine and bunch grapes.…”

Section: Stilbens Lignans and Tanninsmentioning

confidence: 99%

Fruit‐based juices: Focus on antioxidant properties—Study approach and update

Durazzo

Lucarini

Novellino

et al. 2019

Phytotherapy Research

View full text Add to dashboard Cite

This paper proposes a perspective literature review of the antioxidant properties in fruit‐based juices. The total antioxidant properties due to compounds such as carotenoids, polyphenolic compounds, flavonoids, and tannins as well as the assessment of interactions between natural active compounds and other food matrix components can be seen as the first step in the study of potential health benefits of fruit‐based juices. A brief summary is given on the significance of antioxidant properties of fruit juices, the conventional methods for antioxidant activity evaluation, and on the newly emerged sample analysis and data interpretation strategies, that is, chemometric analysis based on spectroscopic data. The effect of fruit processing techniques and the addition of ingredients on the antioxidant properties of fruit‐based juices are also discussed.

show abstract

“…10,[13][14][15][16] Up to now, the methods reported in the literature for the determination of resveratrol in grape seed have been exclusively based on liquid chromatography. 12,[17][18][19][20][21] Among the reported liquid chromatographic methods, some showed retention time to be reasonable 17,20 and some showed retention time to be as long as 60 min with high mobile phase consumption 12,19 for the determination of resveratrol in grape seed. It would be interesting either to improve the analytical performance of the reported chromatographic methods or to develop new alternative methods for the determination of resveratrol in grape seed.…”

Section: Introductionmentioning

confidence: 99%

Determination of trans-resveratrol in grape seed by coupling liquid extraction with micellar electrokinetic chromatography

Zhang

Qian

et al. 2013

Anal. Methods

View full text Add to dashboard Cite

A new method for the determination of trans-resveratrol in grape seed was developed by coupling liquid extraction (LE) and micellar electrokinetic chromatography (MEKC). LE was employed for sample preparation and MEKC for analytical separation. The solvent used for LE was ethyl acetate and the buffer for MEKC consisted of 25 mM borate containing 25 mM sodium dodecyl sulfate (SDS) and 2.5 mM sodium salt sulfated-b-cyclodextrin at pH 9.0. The limit of detection (S/N ¼ 3) was found to be 4.62 Â 10 À7 g ml À1 . Linear regression of peak area versus concentration of resveratrol was checked with the r squared being greater than 0.99 for resveratrol at a concentration range of 9.25 Â 10 À6 g ml À1 to 4.63 Â 10 À2 g ml À1 . The recoveries were over 90% for the determination of resveratrol in grape seed samples. The method developed can be an attractive alternative to the HPLC methods reported in the literature for the determination of resveratrol in grape seed with the advantages of a reduction of analysis time and operation cost. To the best of our knowledge, this is the first report on the determination of resveratrol in grape seed based on coupling LE and MEKC.

show abstract

Stilbene Levels in the Tissue and Juice of Muscadine Grapes (Vitis rotundifoliaMichx.)

Cited by 4 publications

References 24 publications

Influence of Pressing Method on Juice Stilbene Content in Muscadine and Bunch Grapes

Influence of Pressing Method on Juice Stilbene Content in Muscadine and Bunch Grapes

Fruit‐based juices: Focus on antioxidant properties—Study approach and update

Determination of trans-resveratrol in grape seed by coupling liquid extraction with micellar electrokinetic chromatography

Contact Info

Product

Resources

About