Stilbenes in the different organs of &lt;em&gt;Vitis vinifera&lt;/em&gt; cv. Merlot grafted on Teleki Kober 5BB rootstock

Németh, Gyöngyi; Hegyi, Orsolya; Dunai, Attila; Kocsis, L.

doi:10.20870/oeno-one.2016.50.4.1068

Cited by 11 publications

(6 citation statements)

References 25 publications

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“…Merlot grafted on the TK5BB rootstock from a 10-year-old vineyard reported E-piceid, E-resveratrol, E-ε-viniferin levels of 1.61 g/kg DW. 46 The levels we found are 10-fold higher than those reported elsewhere. Indeed, we evaluated the levels of 18 stilbenes while other authors examined only a few compounds.…”

Section: Stilbenes From Various Grapevine Cultivars and Rootstockscontrasting

confidence: 70%

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Wood and roots of major grapevine cultivars and rootstocks: A comparative analysis of stilbenes by UHPLC‐DAD‐MS/MS and NMR

Gabaston

Leborgne

Waffo-Téguo

et al. 2019

Phytochemical Analysis

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Introduction Grapevine wood and roots are by‐products obtained during vineyard management. This plentiful biomass is known to be rich in stilbenes and can be used as a source of high‐value compounds as well as active natural extracts. However, the stilbenes in grapevine wood and roots from different cultivars and rootstocks remain to be characterized. Objective The present study investigated the stilbene content of eight major Vitis vinifera cultivars and six different rootstocks. In addition, the distribution of stilbenes was established for each of seven parts into which the plants were sub‐divided. Methodology For stilbene characterization and quantification purposes, an ultra‐high performance liquid chromatography‐diode array detector‐mass spectrometry (UHPLC‐DAD‐MS/MS) analysis of different samples was carried out. Moreover, structural data of stilbenes was unambiguously studied by nuclear magnetic resonance (NMR) spectra. Results Whatever the cultivar/rootstock combination, stilbenes were found to be oligomerized from the aerial part to the root system. Furthermore, stilbene content varied widely depending on the cultivars and rootstocks. For instance, the cultivars Merlot, Tannat and Gamay noir were the richest in stilbenes while the rootstocks Gravesac, Fercal and 3390C contained the highest amounts. Conclusion These findings provide insight into the knowledge that major grapevine cultivars and rootstocks can be used as a potential source of complex stilbenes.

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Section: Stilbenes From Various Grapevine Cultivars and Rootstockscontrasting

confidence: 70%

“…Recently, a study on Vitis vinifera cv. Merlot grafted on the TK5BB rootstock from a 10‐year‐old vineyard reported E ‐piceid, E ‐resveratrol, E ‐ε‐viniferin levels of 1.61 g/kg DW . The levels we found are 10‐fold higher than those reported elsewhere.…”

Section: Resultsmentioning

confidence: 99%

Wood and roots of major grapevine cultivars and rootstocks: A comparative analysis of stilbenes by UHPLC‐DAD‐MS/MS and NMR

Gabaston

Leborgne

Waffo-Téguo

et al. 2019

Phytochemical Analysis

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“…Stilbenes, polyphenolic compounds that belong to the non-flavonoid family, are present in grapes at very low concentrations (1%) and are mainly concentrated in skins [ 31 ]. However, due to their importance as bioactive compounds for plant and human health, their characterization on grapes and other foodstuffs is especially interesting.…”

Section: Resultsmentioning

confidence: 99%

Polyphenolic Characterization of Merlot, Tannat and Syrah Skin Extracts at Different Degrees of Maturity and Anti-Inflammatory Potential in RAW 264.7 Cells

Benbouguerra

Valls

Krisa

et al. 2021

Foods

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(1) Background: Both sensory quality and healthy attributes of Vitis vinifera grapes used for winemaking are closely related with the polyphenolic composition of their skins. (2) Methods: In this study, the polyphenolic characterization (flavan-3-ols, procyanidins, flavonols, stilbenes, anthocyanins) was investigated by ultra performance liquid chromatography coupled to a triple quadrupole mass spectrometer (UPLC-QqQ-MS). Skins from Vitis vinifera Merlot, Tannat, and Syrah red grape varieties cultivated in the south of France at different stages of ripening in 2018 were used. The anti-inflammatory and the antioxidant potential of the extracts were evaluated by the measure of nitric oxide (NO) and the intracellular reactive oxygen species production (ROS) in lipopolysaccharide (LPS)-stimulated macrophages. (3) Results: 41 polyphenols were quantified in all samples. Generally, the flavan-3-ol and procyanidin content decreased during ripening whereas the anthocyanins and stilbenes increased. In addition, as a novelty of this work, a wide identification and characterization of monomeric and oligomeric stilbenes was assessed by using authentic standards isolated in our laboratory, some of them (parthenocissin A and miyabenol C) reported for the first time in Merlot, Tannat and Syrah cultivars. The before-veraison skin extracts of all studied varieties, exhibited higher NO and ROS productions inhibition (>50%) proving both antioxidant and anti-inflammatory properties.

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“…In grape berries, stilbenes are mainly concentrated in skins [43]; only trace amounts are reported in seeds [44]. In addition, red varieties seem to present higher stilbene content than white ones [45].…”

Section: Stilbenesmentioning

confidence: 99%

Phenolic Compounds of Grapes and Wines: Key Compounds and Implications in Sensory Perception

Hornedo-Ortega¹,

González-Centeno²,

Chira³

et al. 2021

Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging

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Phenolic compounds are a wide family of thousands of natural bioactives well-known for their overwhelming demonstrated health benefits. Particularly in wines, polyphenols and quality are closely interconnected. Indeed, these compounds possess a critical role due to their contribution to organoleptic wine quality as color, astringency, and bitterness. The profile or the composition of certain polyphenols has been even proposed as an analytical tool for authenticity certification. In this sense, although important progress has been achieved, the understanding of the relationship between the quality of a particular wine and its phenolic composition remains one of the major challenges in enology research. But why? If there is an adjective to define wine, it is “complex.” This final complexity of a wine begins with the enormous polyphenolic variability that may be present in grapes influenced by ripening, genetic, or environmental factors, among others. Winemaking process (alcoholic and malolactic fermentation) and wine aging with or without wood contact produce endless reactions giving rise to complex transformations (copigmentation, cycloaddition, polymerization, and oxidation) of polyphenols. This chapter gathers the most relevant information about the composition, variations, and transformations of phenolic compounds from grape to wine including their influence on sensory properties.

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Stilbenes in the different organs of <em>Vitis vinifera</em> cv. Merlot grafted on Teleki Kober 5BB rootstock

Cited by 11 publications

References 25 publications

Wood and roots of major grapevine cultivars and rootstocks: A comparative analysis of stilbenes by UHPLC‐DAD‐MS/MS and NMR

Wood and roots of major grapevine cultivars and rootstocks: A comparative analysis of stilbenes by UHPLC‐DAD‐MS/MS and NMR

Polyphenolic Characterization of Merlot, Tannat and Syrah Skin Extracts at Different Degrees of Maturity and Anti-Inflammatory Potential in RAW 264.7 Cells

Phenolic Compounds of Grapes and Wines: Key Compounds and Implications in Sensory Perception

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