Phenolic content and antioxidant properties of seeds from different grape cultivars grown in Iran

This study investigated the antioxidant activity and phenolic composition of seed extracts from three grape cultivars grown in Iran. Folin Ciocalteu method was used for the determination of the total phenolic contents and GC–MS was used for the analysis of phenolic compositions. 1,1-diphenyl-2-picrylhydrazyl (DPPH) method was used to evaluate the antioxidant activity. The highest and the lowest total phenolic contents of seed extract were found in the black and green grape, respectively. The content of individual phenols such as Frulic acid, Gentistic acid, Syringic acid, (+) Catechin, Chlorogenic acid and (?)- Epicatchin gallate was cultivars dependent. The antioxidant activity of the seed extracts ranged from 34.03% (Green) to 53.63% (Black). Generally, the Black grape seed extract with the total phenolic content (3 ± 0.01 mg tannic acid/g DM), DPPH (53.63 ± 0.34%), IC₅₀ and AEAC (7.41 and 16.92 mg/mL) showed the highest level of total antioxidant capacity.     

Comparison on phenolic compounds and antioxidant properties of cabernet sauvignon and merlot wines from four wine grape-growing regions in china

The antioxidant activities in the Cabernet Sauvignon and Merlot wines from four wine grape-growing regions in China were measured by different analytical assays: 2,2-diphenyl-1-picrylhydrazyl (DPPH·), cupric reducing antioxidant capacity (CUPRAC), superoxide radical-scavenging activity (SRSA) and the contents of total phenols, total flavonoids, total flavanols and total anthocyanins were determined. The results showed that the contents of phenolic compounds and the levels of antioxidant activity in the wine samples greatly varied with cultivar and environmental factors of vine growth. The contents of phenolic compounds and antioxidant activities in Cabernet Sauvignon and Merlot wines from the Yuquanying region of Ningxia were significantly higher than other three regions, followed by the wines from Shacheng region of Hebei, and these parameters were the lowest in Cabernet Sauvignon and Merlot wines from the Changli regions of Hebei and Xiangning region of Shanxi. Taken together, a close relationship between phenolic subclasses and antioxidant activity was observed for the wine samples. Moreover, there were significant discrepancies in the individual phenolic composition and content of four regional Cabernet Sauvignon and Merlot wines, among which the individual phenolic compounds (catechin, epicatechin, cinnamic acid, quercetin-3-O-glucuronide, quercetin-3-O-glucoside, laricitrin-3-O-glucoside and isorhamnetin-3-O-glucoside) revealed a significant correlation (p < 0.05) with the antioxidant capacity in present study, especially for catechin and epicatechin.     

Study of biologically active amines in grapes and wines by HPLC

Summary The biologically active amines agmatine, cadaverine, histamine, phenethylamine, putrescine, spermidine, and tyramine have been determined in different varieties of grape, aszu grape, wine and aszu wine from the Tokaj region of Hungary. Ion pairs formed between the amines and octanesulphonic acid were separated by liquid chromatography on a μBondapak C₁₈ reversed-phase column, and spectrofluorimetric detection was performed after post-column derivatization witho-phthalaldehyde and 2-mercaptoethanol. The method was linear for the amines between 0.1 and 10 mg L⁻¹, and for spermidine between 1 and 30 mg L⁻¹. Comparison of the results revealed that the qualitative and quantitative content of biologically active amines was mostly determined by the vintage of the wine and the technology used for wine-making. The biogenic amine content of Tokaj wines is well below suggested limits for any of the amines, showing that the wine-making technology of the Tokaj region is of high quality. The levels of biologically active amines (identified and quantified by HPLC) in grapes, wines and aszu wines can provide useful information about the weather, growth ofBotrytis cinerea in Tokaj, and aspects of the methods used for wine-making. Presented at Balaton Symposium on High Performance Separation Methods, Siófok, Hungary, September 1–3, 1999     

Effects of enzyme treatment and skin extraction on varietal volatiles in Spanish wines made from Chardonnay, Muscat, Airén, and Macabeo grapes

Varietal compounds have been analyzed in wines prepared in the laboratory from four grape varieties grown in Spain. The possibilities for enhancing their aroma afforded by addition of glycosidase enzymes and steeping with the skin were studied. Both treatments increased substances responsible for varietal aroma in all wines, the effect being particularly significant for benzyl alcohol.     

Resveratrol content of some wines obtained from dried Valpolicella grapes: Recioto and Amarone

Resveratrol (rans-3,5,4'-trihydroxystilbene), a phenolic substance present in both grape skin and wines, is a phytoalexin involved in grey mould resistance. A new interest has surfaced in recent years related to the antioxidative actions of resveratrol, which in vivo could be related to the prevention of cardiovascular diseases linked to lipid metabolism, particularly HDL production, while the antifungal activity may be of interest in wine production technology. These aspects have led to the publication of a number of papers reporting data on the resveratrol content of several kind of wine: for Italian wines, it ranges between 0.5 and 10 ppm, depending on cultivar, area of cultivation, climate and wine-making technology. In this work, resveratrol was quantified in samples of two unusual Italian wines, Recioto (sweet) and Amarone (dry), produced with the same cultivar mixture in the same area (Valpolicella, Verona, Italy) and with the same grape conditioning technique. After resveratrol extraction, reversed-phase HPLC analysis was carried out and several elution conditions were tested. The resveratrol content of Recioto and Amarone wines was lower than the values reported in the literature for other wines, ranging between 0.05 and 0.8 ppm.     

Quantification of polyphenols with potential antioxidant properties in wines using reverse phase HPLC

A RP-HPLC method with photodiode array detection (DAD) was developed to separate, identify and quantify simultaneously the most representative phenolic compounds present in Madeira and Canary Islands wines. The optimized chromatographic method was carefully validated in terms of linearity, precision, accuracy and sensitivity. A high repeatability and a good stability of phenolics retention times (< 3%) were obtained, as well as relative peak area. Also high recoveries were achieved, over 80.3%. Polyphenols calibration curves showed a good linearity (r(2) >0.994) within test ranges. Detection limits ranged between 0.03 and 11.5 microg/mL for the different polyphenols. A good repeatability was obtained, with intra-day variations less than 7.9%. The described method was successfully applied to quantify several polyphenols in 26 samples of different kinds of wine (red, rosé and white wines) from Madeira and Canary Islands. Gallic acid was by far the most predominant acid. It represents more than 65% of all phenolics, followed by p-coumaric and caffeic acids. The major flavonoid found in Madeira wines was trans-resveratrol. In some wines, (-)-epicatechin was also found in highest amount. Canary wines were shown to be rich in gallic, caffeic and p-coumaric acids and quercetin.     

Anthocyanins and flavan-3-ols from grapes and wines of Vitis vinifera cv. Cesanese d'Affile

The objective of the present study was to evaluate the amount of some potential health-promoting phenols in the grape of Vitis vinifera cv. Cesanese d'Affile and in wines made from these grapes. The analyses were performed using HPLC/DAD/MS. The accumulation of anthocyanins in the skin and flavan-3-ols in the seed was determined at different stages of ripening of the grape (i.e. green, veraison, middle stage of ripening, and complete ripening). Thirteen anthocyanins were identified in the skin at all stages of ripening, except the green stage. With regard to flavan-3-ols, (+)-catechin, (-)-epicatechin, and (-)-epicatechin gallate were detected in all of the seed samples. The highest (+)-catechin content was found in the seeds of the green grape (2 mg g(-1) DW), whereas in the seeds from the completely ripe grape the content was more than ten times lower. The highest catechin content in the seed was correlated with the lowest anthocyanin content in the skin. The wines produced in the years 2004 and 2005 showed, at wavelengths of 520 and 280 nm, almost identical quali-quantitative chromatographic profiles, with high concentrations of anthocyanin 3-O-glucosides, low concentrations of acylated anthocyanins, and trace amounts of (+)-catechin and (-)-epicatechin.     

Chronoamperometry as a tool for the evaluation of antioxidant properties of red wines

Cyclic voltammetry and chronoamperometry at two different potentials of +500 and +800 mV was applied to nine commercial dry red wines of five different vintages in order to study their capability in oxidation. A plateau in a certain potential range of +0.82 ± 0.04 V obtained for all investigated wine samples revealed the presence of oxidation mechanisms with successive oxidation steps. Chronoamperometric data at +800 mV were found to be consistent with data coming from the antioxidant protocol against 1,1-diphenyl-2-dipicrylhydrazyl (DPPH). Indeed, the results showed a positive correlation of chronoamperometric signal of wine samples at +800 mV with their reactivity towards DPPH, expressed as Trolox equivalents, followed by satisfactory statistics. Therefore, the chronoamperometric signal of wine samples can be considered as a friendly alternative for the rapid screening of antioxidant properties of wine samples.     

Phenolic natural products of the wines obtained from three new Merlot clone candidates

This work aimed to evaluate the total contents of polyphenolics (the Ribereau-Gayon–Maurié procedure), anthocyanins (using pH differential method) and tannins (the Nègre procedure) as well as the content of phenolic acids (using UPLC/MS chromatography), respectively of the wines obtained from three new Merlot clone candidates in the perennial clonal selection. The aforementioned chemical parameters were determined in the samples covering the period 2009–2012. In comparison both with the standard Merlot wine (mother vine) and the wines obtained from other two clone candidates, the Merlot wine of the clone candidate No. 022 was found to have the highest total content of all three examined components 1.89 ± 0.05 g/L (polyphenolics), 185.59 ± 5.00 mg/L (anthocyanins) and 1.11 ± 0.03 g/L (tannins), as well as six phenolic acids including gallic acid (25.49 ± 0.27 mg/L). These findings are in good agreement with the observed trend for the viticultural parameters indicating the clone candidate No. 022 as more promising than mother.     

NMR spectroscopy evaluation of direct relationship between soils and molecular composition of red wines from Aglianico grapes

¹H NMR spectroscopy was employed to investigate the molecular quality of Aglianico red wines from the Campania region of Italy. The wines were obtained from three different Aglianico vineyards characterized by different microclimatic and pedological properties. In order to reach an objective evaluation of “terroir” influence on wine quality, grapes were subjected to the same winemaking procedures. The careful subtraction of water and ethanol signals from NMR spectra allowed to statistically recognize the metabolites to be employed in multivariate statistical methods: Principal Component Analysis (PCA), Discriminant Analysis (DA) and Hierarchical Clustering Analysis (HCA). The three wines were differentiated from each other by six metabolites: α-hydroxyisobutyrate, lactic acid, succinic acid, glycerol, α-fructose and β-d-glucuronic acid. All multivariate analyses confirmed that the differentiation among the wines were related to micro-climate, and carbonate, clay, and organic matter content of soils. Additionally, the wine discrimination ability of NMR spectroscopy combined with chemometric methods, was proved when commercial Aglianico wines, deriving from different soils, were shown to be statistically different from the studied wines. Our findings indicate that multivariate statistical elaboration of NMR spectra of wines is a fast and accurate method to evaluate the molecular quality of wines, underlining the objective relation with terroir.     

Phenolic compounds from Eucalyptus gomphocephala with potential cytotoxic and antioxidant activities

Two new phenolic compounds, 2,4,6-trihydroxy-5-methyl-acetophenone 2-O-beta-D-glucopyranoside (3), and benzyl alcohol 7-O-(3',4',6'-tri-O-galloyl)-beta-D-glucopyranoside (8), together with eight known phenolic compounds, were isolated from the 70% aqueous acetone extract of Eucalyptus gomphocephala DC. (Myrtaceae). The isolated compounds were elucidated based on their 1H, 13C, DQF-COSY, selective 1D-TOCSY, HSQC, and HMBC NMR spectroscopic and ESI-MS data. The antioxidant effect of the phenolic compounds was tested using 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl radical and super oxide anion radical scavenging assays. The cytotoxicity of the isolated compounds was evaluated using HeLa cell line.     

Phenolic composition and antioxidant activity of propolis from various regions of Poland

The aim of this work was to determine phenolic acid and flavonoid contents, as well as antioxidant properties of propolis from different regions of Poland. Total phenolic content of propolis samples ranged from 150.05 to 197.14 mg/g GAE, while total flavonoid content was 35.64–62.04 mg/g QE. The dominant phenolic acid was p-coumaric acid, the content of which was from 37.54 to 116.95 mg/g. The samples also contained much ferulic acid. Among the flavonoids, chrysine and galangine were dominant, and for two samples, naringine was dominant. The propolis samples exhibited various antiradical activity measured towards DPPH^√ (1.92–2.69 mM TE/g) and ABTS^√+ (3.96–4.98 mM TE/g) and reducing power was determined by the ferric reducing antioxidant power method (6.23–9.19 mM Fe(II)/g). The significant linear correlations between total phenolic content and antiradical activity and between total phenolic content and reducing power were observed. Moreover, the total flavonoids content significantly correlated with antiradical activity and reducing power.     

Phenolic compounds content and antioxidant capacity in cardoon achenes from different head orders

Abstract

Cardoon inflorescences (heads) contain achenes, which are used for the production of edible oil and biodiesel but also represent a phenolic source. This research aimed at determining the level of bioactive compounds and antioxidant capacity of cardoon achenes and investigating their qualitative and quantitative variations in achenes harvested from heads having different insertion order on main stem. The head order significantly affected the number of achenes per head and one thousand weight but did not affect the achene values of antioxidant capacity and concentrations of total phenolic (107.7–117.4?g gallic acid equivalent kg^?1?dry weight), as well as the concentration of chlorogenic and 3,5-di-O-E-caffeoylquinic acids. Conversely, the absolute amounts of these metabolites differed significantly among head order when referred to a single achene or head. About 75% of their absolute values per cardoon plant were produced by achenes belonging to secondary and tertiary heads.     

Examination of non-volatile organic compounds in red wines made in Eger

At present the analytical investigation of human consumption products, with special regard to the environmental and health connections, is basically important all over the world. Recently in several countries it was almost impossible to sell wine without a certificate of quality, based on modern, instrumental analytical methods. There is well-known medical–biological evidence, which has proved the antioxidant and vein wall-protecting effects of the wines in the case of frugal ingestion. On the other hand, they also play a part in the prevention of heart attacks. Regarding these biological effects the most important constituents of wines are the flavonoids, anthocyanidins, and their glycosides. Anthocyanins can be identified first of all in red wines. The organic constituents have characteristic antioxidant effects, which can play an important role in health protection. During our investigation we have studied the volatile and non-volatile organic compounds in different types of wines made in Eger and Tokay (Hungary). In our opinion these types of research projects have unique importance, from the economic viewpoint and in that they are not negligible in a national context. The separation and determination of volatile compounds was carried out by applying a Finnigan GSQ GC-MS apparatus and the non-volatile ones with HPLC-DAD and FAB MS techniques.     

Phenolic compounds and antioxidant activities of Liriope muscari

Five phenolic compounds, namely N-trans-coumaroyltyramine (1), N-trans-feruloyltyramine (2), N-trans-feruloyloctopamine (3), 5,7-dihydroxy-8-methoxyflavone (4) and (3S)3,5,4'-trihydroxy-7-methoxy-6-methylhomoisoflavanone (5), were isolated from the fibrous roots of Liriope muscari (Liliaceae). Compounds 2-5 were isolated for the first time from the Liriope genus. Their in vitro antioxidant activities were assessed by the DPPH and ABTS scavenging methods with microplate assays. The structure-activity relationships of compounds 1-3 are discussed.     

Phenolic content and antioxidant properties of soybean (Glycine max (L.) Merr.) seeds

The contents and antioxidant ability of various classes of phenolic compounds present in the seeds of twenty soybean hybrids were evaluated. Total phenolics, tannins and proanthocyanidins were determined spectrophotometrically, after extraction of seeds with 70% aqueous acetone. In addition, the flavonoid contents were determined. The antioxidant activity of aqueous acetone extracts was evaluated by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity assay. The highest contents of total phenolics were found in Serbian cultivar 1511 and Chinese cultivar LN92-7369, which also displayed the highest total antioxidant activity. Conversely, genotypes poor in phenolics also showed low levels of DPPH-radical scavenging activity. The results suggested that besides protein and oil contents, the phenolic contents should be also considered as an important characteristic feature of soybean seeds, and as a potential selection criterion for antioxidant activity in soybean.     

Phenolic compounds and antioxidant activity of olive leaf extracts

The total phenolic content and antioxidant activities of olive leaf extracts were determined. Plant material was extracted with methanol and fractionated with solvents of increasing polarity, giving certain extracts. The qualitative changes in the composition of the extracts were determined after the storage of leaves for 22?h at 37°C, before the extraction. Total polyphenol contents in extracts were determined by the Folin-Ciocalteu procedure. They were also analysed by liquid chromatography-mass spectrometry. Their antioxidant activities were evaluated using the diphenyl picrylhydrazyl method and the β-carotene linoleate model assay. Moreover, the effects of different crude olive leaf extracts on the oxidative stability of sunflower oil at 40°C and sunflower oil-in-water emulsions (10% o/w) at 37°C, at a final concentration of crude extract 200?mg?kg(-1) oil, were tested and compared with butylated hydroxyl toluene.     

Quantitative determination of beta-ionone in red wines and grapes of Bordeaux using a stable isotope dilution assay.

Quantitative analysis of beta-ionone has been developed, using a stable isotope dilution assay. This was applied to red wines from different cultivars and regions. The Burgundy Pinot noir wines exhibited the highest levels of beta-ionone. The variation in the levels of beta-ionone in grape samples and in their corresponding wines, of Merlot, Cabernet Sauvignon and Cabernet franc from Bordeaux regions was monitored at four different stages towards the end of maturation: the levels of beta-ionone were almost similar, exhibiting only a slight decrease during maturation. beta-Ionone occurred in all the grapes and wines samples analysed at levels higher than, or close to its odour threshold which was determined in a model wine solution and was found to be of 90 ng l-1. In a previously supplemented model wine solution with beta-ionone (250 ng l-1), the odour threshold was found to be of 980 ng l-1 (total levels).