Carotenoids, total polyphenols and antioxidant activity of grapes (Vitis vinifera) cultivated in organic and conventional systems

Bunea, Claudiu Ioan; Pop, Nastasia; Babeş, Anca; Matea, Cristian; Dulf, Francisc Vasile; Bunea, Andrea

doi:10.1186/1752-153x-6-66

Cited by 109 publications

(94 citation statements)

References 42 publications

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“…In this study, grape skin showed higher scavenging activity compared to its pulp, and Flame seedless cultivar exhibited highest activity. Earlier studies had also shown that grape skin was good source of phenolics, had a high antioxidant capacity, and could be used as a potential source of natural antioxidants [36]. Significant correlation between the scavenging activities of grape extracts with phytochemicals, such as total phenolics and flavonoids, as observed in the current study, is in agreement with the previous studies [16,37,38].…”

Section: Discussionsupporting

confidence: 92%

Free Radical Scavenging Properties of Skin and Pulp Extracts of Different Grape Cultivars In Vitro and Attenuation of H2O2-Induced Oxidative Stress in Liver Tissue Ex Vivo

Singha

Das

2014

Ind J Clin Biochem

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Grapes are the richest source of antioxidants due to the presence of potent bioactive phytochemicals. In this study, the phytochemical contents, scavenging activities and protective role against H 2 O 2 -induced oxidative stress in liver tissue ex vivo of four grape (Vitis vinifera) cultivars extracts, namely Flame seedless (black), Kishmish chorni (black with reddish brown), Red globe (red) and Thompson seedless mutant (green), were evaluated. The total phenolics and flavonoids content in pulp or skin fractions of different grape cultivars were in the range of 47.6-310 mg gallic acid equivalent/g fresh weight (fw), and 46.6-733.3 lg catechin equivalent/g fw respectively. The scavenging activities in skin of different grape varieties against 2,2-diphenyl-1-picrylhydrazyl (44-58 %), hydrogen peroxide (15.3-18.6 %), and hydroxyl radicals (50-85 %), were higher than pulp of the corresponding cultivars. These scavenging activities of grape extracts were found to be significantly (p \ 0.01) correlated with the levels of total phenols, flavonoids and ascorbic acid. Liver tissues from goat treated with H 2 O 2 (500 lM) showed significantly decreased GSH content by 42.9 % and activities of catalase by 50 % and glutathione reductase by 66.6 %; while increased thiobarbituric acid reactive substances and nitric oxide level by 2.53-and 0.86-fold, respectively, and activity of glutathione S-transferase by 0.96-fold. Grape skin extracts showed the stronger protective activity against H 2 O 2 -induced oxidative stress in liver tissue ex vivo, than its pulp of any cultivar; and the Flame seedless (black) cultivar showed the highest potential. In conclusion, our study suggested that the higher antioxidant potential, phytochemical contents and significant scavenging capacities in pulp and skin of grape extracts showed the protective action of grape extracts against H 2 O 2 -induced oxidative stress in liver tissue ex vivo.

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Section: Discussionsupporting

confidence: 92%

Free Radical Scavenging Properties of Skin and Pulp Extracts of Different Grape Cultivars In Vitro and Attenuation of H2O2-Induced Oxidative Stress in Liver Tissue Ex Vivo

Singha

Das

2014

Ind J Clin Biochem

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“…Grape pomaces skins of native French varieties also contain a very low TAC (Ky et al, 2014). These studies clearly show that the variety is really important in terms of TAC, but the difference between our result and those reported by previous research could also be related to the analytical methods involved (Bunea et al, 2012a). Higher values of TAC, compared to whole grape pomaces analyzed in other studies, were also found in mixed flours from 'Fetească neagră' (Corrales et al, 2008).…”

Section: Total Anthocyanins Content (Tac)contrasting

confidence: 51%

“…In the past few years, Romanian research has been concentrated more on polyphenols from fresh grapes or wines and very few on the quantity of compounds that remains in grape pomace with perspective of using it as raw material in other industries (Chedea et al, 2011;Hosu et al, 2011;Bunea et al, 2012a;Bunea et al, 2012b;Lung et al, 2013;Urcan et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Comparative Polyphenolic Content of Grape Pomace Flours from ‘Fetească neagră’ and ‘Italian Riesling’ Cultivars

Muncaciu

Marín

Pop

et al. 2017

Not Bot Horti Agrobo

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Grape pomace is a waste from wine industry which pollutes the environment. This by-product is considered a potential source of polyphenols, which were proven to be powerful antioxidants or natural coloring agents. The aim of this study was to quantify total polyphenols, total anthocyanins content and some stilbenes in grape pomace seed, skin and mixed flours from 'Fetească neagră' (cultivar for red wines) and 'Italian Riesling' (cultivar for white wines), grown in Miniș-Măderat vineyard, Romania. Flours were obtained by natural drying and ulterior grinding. One-way ANOVA and Tukey's post-hoc test were used.anthocyanins content was high in all the flours from 'Fetească neagră', with the highest concentration in skin flour (35.98 mg malvidin-3-O-glucoside/g dry weight). Stilbenes were also determined through HPLC methods. Cis-resveratrol was present in all forms of flour (0.90 to 10.14 μg/g dry weight), compared to its trans-isomer, which was not determined in 'Italian Riesling' seed and mixed flour. Trans-piceid was the most abundant stilbene and varied between 12.35 μg/g dry weight ('Italian Riesling' mixed flour) and 29.01 μg/g dry weight ('Fetească neagră' seed flour). The concentration of cis-piceid was similar among all forms of flour from 'Italian Riesling', while in 'Fetească neagră' seed flour (9.40 μg/g dry weight) it was present at a higher rate. Thus, results proved that 'Fetească neagră' flours are a better source of stilbenes than 'Italian Riesling' flours and seed flours from both varieties are richer in polyphenols than skin flours. Also, the concentration of anthocyanins in 'Fetească neagră' skin flour was high.

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“…The radical scavenging activities of M. oleifera extract observed in this study were comparable with those reported by Sultana, Anwar, and Ashraf (2009) while that of B. pilosa extract were slightly lower than those reported by Adedapo et al (2011). Also, the presence of chlorophyll and carotenoid has been reported to contribute significantly to antioxidant activity of plant species through their ability to scavenging reactive oxygen species, singlet molecular oxygen and peroxyl radicals (Bunea et al, 2012). The chlorophyll a (2.62 ± 0.05 mg/g DW) and b (0.98 ± 0.01 mg/g DW) contents in B. pilosa were significantly higher (p < 0.05) than those of M. oleifera leaves (Table 4).…”

Section: Antioxidant Activities Of the Plant Extractsmentioning

confidence: 99%

Antioxidant activities of Moringa oleifera L. and Bidens pilosa L. leaf extracts and their effects on oxidative stability of ground raw beef during refrigeration storage

Falowo

Muchenje

Hugo

et al. 2016

CyTA - Journal of Food

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The study examined the leaf extracts of Moringa oleifera and Bidens pilosa for presence of bioactive phytochemicals and their antioxidant activities on pH and lipid oxidation of fresh ground beef during 6 days cold storage. The results revealed that B. pilosa leaf extract contained higher amount of bioactive compounds and antioxidant contents (p < 0.05) than M. oleifera leaf extract. The extract of B. pilosa leaf exhibited higher antiradical activity against 2,2-Diphenyl-2-picrylhydrazyl and 2,2íazino-bis-3-ethylbenzothiazoline-6-sulfonic acid radicals than M. oleifera leaf extract and standard butylated hydroxytoluene (BHT) (p < 0.05). Addition of M. oleifera and B. pilosa leaf extracts (0.5 and 1 g/kg) to fresh ground beef were found to lower the pH and thiobarbituric acid-reactive substances values compared with control and BHT treatments (0.2 g/kg) during the storage period (p > 0.05). The antioxidant activities of the extracts indicate that M. oleifera and B. pilosa leaf can be used as nutraceuticals or preservative agents in food industry.Actividades antioxidantes de extractos de hoja de Moringa oleifera L. y Bidens pilosa L. y sus efectos en la estabilidad oxidativa de ternera cruda picada durante el almacenamiento en frío RESUMEN Este estudio examinó extractos de hoja de Moringa oleifera y Bidens pilosa para detectar la presencia de fitoquímicos bioactivos y sus actividades antioxidantes en el pH y la oxidación lipídica de ternera fresca picada durante 6 días de almacenamiento en frío. Los resultados revelaron que el extracto de B. pilosa contenía una mayor cantidad de compuestos bioactivos y contenido antioxidante (p < 0,05) que el extracto de M. oleifera. El extracto de B. pilosa exhibió una mayor actividad antiradical frente a los radicales DPPH y ABTS que el extracto de M. oleifera y BHT estándar (p < 0,05). La adición de extracto de hoja de M. oleifera y B. pilosa (0,5 y 1 g/kg) a la ternera fresca picada se encontró que obtuvo unos valores menores de pH y TBARS en comparación con la muestra control y los tratamientos BHT (0,2 g/kg) durante el periodo de almacenamiento (p > 0,05). Las actividades antioxidantes de los extractos indican que las hojas de M. oleifera y B. pilosa pueden ser utilizadas como agente nutracéutico o conservante en la industria alimentaria. ARTICLE HISTORY

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Carotenoids, total polyphenols and antioxidant activity of grapes (Vitis vinifera) cultivated in organic and conventional systems

Cited by 109 publications

References 42 publications

Free Radical Scavenging Properties of Skin and Pulp Extracts of Different Grape Cultivars In Vitro and Attenuation of H2O2-Induced Oxidative Stress in Liver Tissue Ex Vivo

Free Radical Scavenging Properties of Skin and Pulp Extracts of Different Grape Cultivars In Vitro and Attenuation of H2O2-Induced Oxidative Stress in Liver Tissue Ex Vivo

Comparative Polyphenolic Content of Grape Pomace Flours from ‘Fetească neagră’ and ‘Italian Riesling’ Cultivars

Antioxidant activities of Moringa oleifera L. and Bidens pilosa L. leaf extracts and their effects on oxidative stability of ground raw beef during refrigeration storage

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