Study of polyphenol content in the seeds of red grape (Vitis vinifera L.) varieties cultivated in Turkey and their antiradical activity

Bozan, Berrin; Tosun, Göksel; Özcan, Derya

doi:10.1016/j.foodchem.2007.12.056

Cited by 120 publications

(74 citation statements)

References 20 publications

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“…In the present study, the highest values of antioxidant activity achieved by seed extracts decreased in the following . These values are much lower than those formerly obtained by Bozan et al (2008) in extracts of red grapes, melot and canernet varieties, cultivated in Turkey. Such values were of 3.0 and 2.9 mg mL −1 DPPH • , respectively.…”

Section: Dpphcontrasting

confidence: 69%

Study of antioxidant activity of non-conventional Brazilian fruits

Luzia

Jorge

2011

J Food Sci Technol

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This study aimed to analyze the proximate composition of seeds from some non-conventional Brazilian fruits, as well as to evaluate the antioxidant activity through DPPH• free radical and to quantify the total phenolic compounds. To obtain the extracts, dried and crushed seeds were extracted with ethanol for 30 min, in a ratio of 1:3 (seeds:ethyl alcohol), under continuous agitation, at room temperature. Then, the mixtures were filtered and the supernatants were subjected to rotary evaporator under pressure reduced to 40°C. The results report that the seeds of non-conventional fruits are remarkable sources of lipids, and the extraction of oil from these seeds could be an alternative for the commercial utilization of waste. They also presented significant percentages of protein and carbohydrates. Ethanol extracts of seeds from nonconventional Brazilian fruits showed relevant antioxidant activity and high amount of phenolic compounds. Therefore Brazilian non-conventional fruits can be used as functional food products or feed.

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Section: Dpphcontrasting

confidence: 69%

Study of antioxidant activity of non-conventional Brazilian fruits

Luzia

Jorge

2011

J Food Sci Technol

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“…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. Phenolic compounds scavenge free radicals by their aromatic hydroxyl groups, whose scavenging potential can be enhanced by electron donation from other constituents (29,30).…”

Section: Discussionsupporting

confidence: 88%

“…Turkey is the fifth largest grape producer in the world with many varieties (10). The Cimin grape variety is grown only in Turkey and mainly in the Üzümlü district of Erzincan Province; it is also popularly known as Erzincan grape.…”

mentioning

confidence: 99%

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

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“…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. Thus, there is conflicting evidence in the literature about the correlation between polyphenol content and the antioxidant capacity of grapes.…”

Section: Individual Anthocyanin Evolutionmentioning

confidence: 86%

“…In recent years, several authors have reported on the phenolic composition and antioxidant capacity of several red and white grapes from different varieties, grape berry fractions and countries (Orak, 2007;Bozan et al, 2008;Poudel et al, 2008;Yang et al, 2009;Xu et al, 2010;Breksa et al, 2010). However, in these studies the grapes were only generally harvested at optimum maturity or technological maturation.…”

Section: Introductionmentioning

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

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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 ...

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Study of polyphenol content in the seeds of red grape (Vitis vinifera L.) varieties cultivated in Turkey and their antiradical activity

Cited by 120 publications

References 20 publications

Study of antioxidant activity of non-conventional Brazilian fruits

Study of antioxidant activity of non-conventional Brazilian fruits

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

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