The study of antioxidants in grapevine seeds
DOI:
https://doi.org/10.5219/711Keywords:
grapevine seeds, antioxidants, HPLC-UV/VISAbstract
Grapevine seeds contain a large amount of antioxidant components, and are therefore recommended in the prevention and treatment of many diseases. For this research, we studied the antioxidant properties of grapevine seeds from the Marlen variety, as evidence suggests that these types have higher resistance against fungal diseases. Through high-performance liquid chromatography with UV/VIS detection, a total of 10 antioxidant components were selected for further investigation, specifically: catechin, epicatechin, rutin, quercitrin, quercetin, caftaric acid, caffeic acid, p-coumaric acid, ferulic acid, and gallic acid. The antioxidant activity was determinated spectrophotometrically through the adoption of three fundamentally different methods (the DPPH assay, the ABTS method, and the FRAP method). Using the Folin-Ciocalteu method, it was possible to determine the content of all the polyphenolic compounds. The results of the assessment antioxidant activity and the content of polyphenolic compounds were recalculated to gallic acid equivalents (GAE). The values of the antioxidant activity as determinated by the DPPH test were 6643 (±154) mg of GAE; 1984 (±88) mg of GAE when using the FRAP method; and 812 (±31) mg of GAE when the ABTS method was utilised. The content of the total polyphenolic compounds came to 6982 (±221) mg of GAE. The most abundant antioxidant was catechin, with a content of 115 mg.L-1, whilst the least represented compound was ferulic acid (0.139 mg.L-1). Overall, this study showed a high antioxidant potential of grapevine seeds.
Downloads
Metrics
References
Ali, K., Maltese, F., Choi, Y. H., Verpoorte, R. 2010. Metabolic constituents of grapevine and grape-derived products. Phytochemistry Reviews, vol. 9, no. 3, p. 357-378. https://doi.org/10.1007/s11101-009-9158-0 PMid:20835385 DOI: https://doi.org/10.1007/s11101-009-9158-0
Bagchi, D., Bagchi, M., Stohs, S. J., Das, D. K., Ray, S. D., Kuszynski, C. A., Joshi, S. S., Pruess, H. G. 2000. Free radicals and grape seed proanthocyanidin extract: Importance in human health and disease prevention. Toxicology, vol. 148, no. 2-3, p. 187-197. https://doi.org/10.1016/S0300-483X(00)00210-9 DOI: https://doi.org/10.1016/S0300-483X(00)00210-9
Berradre, M., Gonzalez, C., Sulbaran, B., Fernandez, V. 2013. Polyphenols content and antioxidant activity of grape seed extract (Vitis vinifera) Malvasia and Tempranillo variety. Revista De La Facultad De Agronomia De La Universidad Del Zulia, vol. 30, p. 619-631.
Burg, P., Mašán, V., Rutkowski, K. 2017. Evaluation of the pressing process during oil extraction from grape seeds. Potravinárstvo Slovak Journal of Food Sciences, vol. 11, no. 1, p. 1-6. https://doi.org/10.5219/690 DOI: https://doi.org/10.5219/690
Catalgol, B., Batirel, S., Taga, Y., Ozer, N. K. 2012. Resveratrol: French paradox revisited. Frontiers in Pharmacology, vol. 3, p. 141. https://doi.org/10.3389/fphar.2012.00141 PMid:22822401 DOI: https://doi.org/10.3389/fphar.2012.00141
Dalaram, I. S. 2017. Evaluation of total polyphenol content and antioxidant capacity of different verity lupin seeds. Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, p. 26-34. https://doi.org/10.5219/678 DOI: https://doi.org/10.5219/678
Farhadi, K., Esmaeilzadeh, F., Hatami, M., Forough, M., Molaie, R. 2016. Determination of phenolic compounds content and antioxidant activity in skin, pulp, seed, cane and leaf of five native grape cultivars in west azerbaijan province, iran. Food Chemistry, vol. 199, p. 847-855. https://doi.org/10.1016/j.foodchem.2015.12.083 PMid:26776043 DOI: https://doi.org/10.1016/j.foodchem.2015.12.083
Fuleki, T., Ricardo Da Silva, J. M. 1997. Catechin and procyanidin composition of seeds from grape cultivars grown in ontario. Journal of Agricultural and Food Chemistry, vol. 45, no. 4, p. 1156-1160. https://doi.org/10.1021/jf960493k DOI: https://doi.org/10.1021/jf960493k
Li, H., Wang, X. Y., Li, P. H., Li, Y., Wang, H. 2008. Comparative study of antioxidant activity of grape (Vitis vinifera) seed powder based on the assessment by different methods. Journal of Food and Drug Analysis, vol. 6, no. 6, p. 67-73.
Nassiri-Asl, M., Hosseinzadeh, H. 2009. Review of the pharmacological effects of vitis vinifera (grape) and its bioactive compounds. Phytotherapy Research, vol. 23, no. 9, p. 1197-1204. https://doi.org/10.1002/ptr.2761 PMid:19140172 DOI: https://doi.org/10.1002/ptr.2761
Pascoa, R., Machado, S., Magalhaes, L. M., Lopes, J. A. 2015. Value adding to red grape pomace exploiting eco-friendly ft-nir spectroscopy technique. Food and Bioprocess Technology, vol. 8, no. 4, p. 865-874. https://doi.org/10.1007/s11947-014-1454-z DOI: https://doi.org/10.1007/s11947-014-1454-z
Pekić, B., Kovač, V., Alonso, E., Revilla, E. 1998. Study of the extraction of proanthocyanidins from grape seeds. Food Chemistry, vol. 61, no. 1-2, p. 201-206. https://doi.org/10.1016/S0308-8146(97)00128-3 DOI: https://doi.org/10.1016/S0308-8146(97)00128-3
Samoticha, J., Wojdylo, A., Golis, T. 2017. Phenolic composition, physicochemical properties and antioxidant activity of interspecific hybrids of grapes growing in poland. Food Chemistry, vol. 215, p. 263-273. https://doi.org/10.1016/j.foodchem.2016.07.147 PMid:27542475 DOI: https://doi.org/10.1016/j.foodchem.2016.07.147
Vrsic, S., Ivancic, A., Susek, A., Zagradisnik, B., Valdhuber, J., Sisko, M. 2011. The world's oldest living grapevine specimen and its genetic relationships. Vitis, vol. 50, no. 4, p. 167-171.
Wen, X., Zhu, M. H., Hu, R., Zhao, J. H., Chen, Z. Y., Li, J. M., Ni, Y. Y. 2016. Characterisation of seed oils from different grape cultivars grown in china. Journal of Food Science and Technology-Mysore, vol. 53, no. 7, p. 3129-3136. https://doi.org/10.1007/s13197-016-2286-9 PMid:27765984 DOI: https://doi.org/10.1007/s13197-016-2286-9
Yilmaz, Y., Göksel, Z., Erdoğan, S. S., Öztürk, A., Atak, A., Özer, C. 2015. Antioxidant activity and phenolic content of seed, skin and pulp parts of 22 grape (Vitis vinifera L.) cultivars (4 common and 18 registered or candidate for registration). Journal of Food Processing and Preservation, vol. 39, no. 6, p. 1682-1691. https://doi.org/10.1111/jfpp.12399 DOI: https://doi.org/10.1111/jfpp.12399
Downloads
Published
How to Cite
Issue
Section
License
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.
