Phenolic compounds and antioxidant activities of grape canes extracts from vineyards
Abstract
Grape canes are the main agro-wastes from vineyards. This work studied the antioxidant activities of the defatted methanolic extracts (ME) of canes from 11 genotypes: 5 Vitis vinifera widely known cultivars and 6 Chinese wild varieties from three species (V. amurensis, V. davidii, and V. pentagona) and the antioxidant activities of the ME’s chloroform fractions (CF), ethyl acetate fractions (EAF) and water fractions (WF). Among ME and its three fractions, EAF’s total phenolic contents (TPC) and total flavonoid contents (TFC) were the highest, at 586 mg/g of gallic acid equivalent and 320 mg/g of quercetin equivalent, respectively. The antioxidant power of the fractions/extracts was in the order EAF > ME > WF > CF, based on the DPPH radical-scavenging power and ferric-reducing antioxidant activity, while the order was EAF > CF > WF >ME based on the β-carotene-linoleic acid bleaching activity. Methanolic extracts demonstrated the strongest Fe2+-chelating activity. The antioxidant activities of the extracts/fractions generally correlated with the TPC and TFC in all assays, except with the Fe2+-chelating test. Grape canes from V. davidii had the highest TPC, TFC and antioxidant activities compared with those from other grape species. Catechin, epicatechin and trans-resveratrol were the predominant phenolic components of fractions/extracts. In light of these valuable bioactivities, grape canes from annual pruning practice considered as waste material have good commercial potential for utilization as a promising natural antioxidant in the food, pharmaceutical and cosmetic industries, given its low cost and availability in large amounts.
Downloads
References
Benzie IFF, Strain JJ, 1996. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay. Anal Biochem 239: 70-76. http://dx.doi.org/10.1006/abio.1996.0292
Brand-Williams W, Cuvelier ME, Berset C, 1995. Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci Technol 28: 25-30. http://dx.doi.org/10.1016/S0023-6438(95)80008-5
Campos LMAS, Fernanda VL, Rozangela CP, Sandra RS, 2008. Free radical scavenging of grape pomace extracts from Cabernet sauvignon (Vitis vinifera). Bioresour Technol 99: 8413-8420. http://dx.doi.org/10.1016/j.biortech.2008.02.058
Chang C, Yang M, Wen H, Chern J, 2002. Estimation of total flavonoid content in propolis by two complementary colorimetric methods. J Food Drug Anal 10: 178-182.
Christian P, Liliane M, 2006. Quantification of synthetic phenolic antioxidants in dry foods by reversed-phase HPLC with photodiode array detection. Food Chem 77: 93-100.
Conde E, Moure A, Domínguez H, Parajó JC, 2008. Fractionation of antioxidants from autohydrolysis of barley husks. J Agric Food Chem 56: 10651-10659. http://dx.doi.org/10.1021/jf801710a
Dani C, Oliboni LS, Agostini F, Funchal C, Serafini L, Henriques JA, Salvador M, 2010. Phenolic content of grapevine leaves (Vitis labrusca var. Bordo) and its neuroprotective effect against peroxide damage. Toxicol in Vitro 24: 148-153. http://dx.doi.org/10.1016/j.tiv.2009.08.006
Dinis TC, Madeira VM, Almeida LM, 1994. Action of phenolic derivatives (acetaminophen, salicylate, and 5-aminosalicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Arch Biochem Biophys 315 (1): 161-169. http://dx.doi.org/10.1006/abbi.1994.1485
Frankel EN, Meyer AS, 2000. The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants. J Sci Food Agric 80: 1925-1941. 3.0.CO;2-4" target="_blank">http://dx.doi.org/10.1002/1097-0010(200010)80:13<1925::AID-JSFA714>3.0.CO;2-4
Frankel EN, Huang SW, Kanner J, German JB, 1994. Interfacial phenomena in the evaluation of antioxidants: Bulk oils vs. emulsions. J Agric Food Chem 42: 1054-1059. http://dx.doi.org/10.1021/jf00041a001
Garg VK, Gupta R, 2009. Vermicomposting of agro-industrial processing waste. In: Biotechnology for agro-industrial residues utilization; Nigam PS and Pandey A (eds), pp: 431-432. Springer, The Netherlands. http://dx.doi.org/10.1007/978-1-4020-9942-7_24
Gharavi N, Haggarty S, EI-Kadi AO, 2007. Chemoprotective and carcinogenic effects of tert-butylhydroquinone and its metabolites. Curr Drug Metab 8: 1-7. http://dx.doi.org/10.2174/138920007779315035
Hinneburg I, Dorman HJD, Hiltunen R, 2006. Antioxidant activities of extracts from selected culinary herbs and spices. Food Chem 97: 122-129. http://dx.doi.org/10.1016/j.foodchem.2005.03.028
Hussein L, Fattah M, Salem E, 1990. Characterization of pure anthocyanidins isolated from the hulls of faba beans. J Agric Food Chem 38: 95-98. http://dx.doi.org/10.1021/jf00091a018
Jayaprakasha GK, Singh RP, Sakariah KK, 2001. Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro. Food Chem 73: 285-290. http://dx.doi.org/10.1016/S0308-8146(00)00298-3
Luque-Rodríguez JM, Pérez-Juan P, Luque de Castro MD, 2006. Extraction of polyphenols from vine shoots of Vitis vinifera by superheated ethanol−Water mixtures. J Agric Food Chem 54: 8775-8781. http://dx.doi.org/10.1021/jf061855j
Nabais J, Laginhas C, Carrott P, Carrott M, 2010. Thermal conversion of a novel biomass agricultural residue (vine shoots) into activated carbon using activation with CO2. J Anal Appl Pyrolysis 87: 8-13. http://dx.doi.org/10.1016/j.jaap.2009.09.004
Nardini M, Natella F, Scaccinni C, Ghiselli A, 2005. Phenolic acids from beer are absorbed and extensively metabolized in humans. J Nutr Biochem 17: 14-22. http://dx.doi.org/10.1016/j.jnutbio.2005.03.026
Ozsoy N, Can A, Yanardag R, Akev N, 2008. Antioxidant activity of Smilax excelsa L. leaf extracts. Food Chem 110: 571-583. http://dx.doi.org/10.1016/j.foodchem.2008.02.037
Park EJ, Jhon DY, 2010. The antioxidant, angiotensin converting enzyme inhibition activity and phenolic compounds of bamboo shoot extracts. LWT-Food Sci Technol 43: 655-659. http://dx.doi.org/10.1016/j.lwt.2009.11.005
Rice-Evans CA, Miller NJ, 1996. Antioxidant activities of flavonoids as bioactive components of food. Biochem Soc T 24: 790-795. http://dx.doi.org/10.1042/bst0240790
Rohman A, Riyanto S, Yuniarti N, Saputra WR, Utami R, Mulatsih W, 2000. Antioxidant activity, total phenolic, and total flavaonoid of extracts and fractions of red fruit (Pandanus conoideus Lam). Int Food Res J 17: 97-106.
Sierra R, Erkan K, Mazza G, 2008. Grape cane waste as a source of trans-resveratrol and trans-viniferin: High-value phytochemicals with medicinal and anti-phytopathogenic applications. Indust Crops Prod 27: 335-340. http://dx.doi.org/10.1016/j.indcrop.2007.11.009
Singleton VL, Orthofer R, Lamuela-Raventos RM, 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol 299: 152-178. http://dx.doi.org/10.1016/S0076-6879(99)99017-1
Spigno G, Fusca F, De Faveri DM, 2004. Wine-making wastes: Cellulose and hemicelluloses recovery by mild methods. Proc 9th Int Cong on Engineering and Food, Montpellier, France, April 7-11. pp: 680-685.
Sun T, Ho CT, 2005. Antioxidant activities of buckwheat extracts. Food Chem 90: 743-749. http://dx.doi.org/10.1016/j.foodchem.2004.04.035
Višnja K, Sonja SM, Danijela S, 2010. Polyphenolic profile, antioxidant properties and antimicrobial activity of grape skin extracts of 14 Vitis vinifera varieties grown in Dalmatia (Croatia). Food Chem 119: 715-723. http://dx.doi.org/10.1016/j.foodchem.2009.07.019
Willet WC, 1994. Diet and health: what should we eat? Science 254: 532-537. http://dx.doi.org/10.1126/science.8160011
Zhang ZQ, Pang XQ, Ji ZL, Jiang YM, 2001. Role of anthocyanin degradation in litchi pericarp browning. Food Chem 75: 217-221. http://dx.doi.org/10.1016/S0308-8146(01)00202-3
Zhang A, Fang YL, Wang H, Song JQ, Zhang YL, Song SR, 2007. Simultaneous determination of individual phenolics in grape tissues by switching detection wavelength in high performance liquid chromatography. Chin J Anal Chem 35: 1614-1618.
Zhang A, Fang YL, Li X, 2011a. Occurrence and estimation of trans-resveratrol in one-year-old canes from seven major Chinese grape producing regions. Molecules 16: 2846-2861. http://dx.doi.org/10.3390/molecules16042846
Zhang A, Fang YL, Wang H, 2011b. Free-radical scavenging properties and reducing power of grape cane extracts from 11 selected grape cultivars widely grown in China. Molecules 16: 10104-10122. http://dx.doi.org/10.3390/molecules161210104
Zielinski H, Kozlowska H, 2000. Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. J Agric Food Chem 48: 2008-2016. http://dx.doi.org/10.1021/jf990619o
© CSIC. Manuscripts published in both the print and online versions of this journal are the property of the Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a Creative Commons Attribution 4.0 International (CC BY 4.0) licence. You may read the basic information and the legal text of the licence. The indication of the CC BY 4.0 licence must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the final version of the work produced by the publisher, is not allowed.
