Evaluation of Polyphenol Composition in Red Leaves from Different Varieties of <i>Vitis vinifera</i>

Schneider, E.; Heydt, Holger von der; Esperester, Anke

doi:10.1055/s-2008-1034370

Cited by 21 publications

(25 citation statements)

References 7 publications

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“…), probably due to their degradation processes during leaf ageing (Table 5). These findings are in accordance with results reported by Katalinić et al (2009). Schneider et al (2008 showed that, in leaves of V. vinifera L. cultivars from Europe, flavonoids decreased considerably after grape harvest, and more pronouncedly so in samples taken from vineyards that had not been irrigated, as is the case in the present study.…”

Section: Total Phenolic Contentsupporting

confidence: 94%

Quantitative Investigation of Leaf Photosynthetic Pigments during Annual Biological Cycle of Vitis vinifera L. Table Grape Cultivars

Filimon¹,

Rotaru²,

Filimon

2016

SAJEV

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Variations in chlorophyll a/b and chlorophyll/carotenoid ratios are indicators of senescence, stress or damage to the photosynthetic apparatus and affect the normal course of plant biological processes. The aim of this work was to investigate the chlorophyll (a and b) and carotenoid content and ratios in the leaves of four Vitis vinifera L. table grape cultivars in the main phenophases of the annual biological cycle. During the annual cycle, the moisture content of the leaves decreased significantly (up to 21%), along with a reduction in leaf area and perimeter. Chlorophyll a and b showed a continuous accumulation until grape véraison, with lower values of the Chl a/b ratio at the beginning of the vegetative period. Carotenoids continued their biosynthesis until grape ripening (for another 30 days), at which stage there was a significant decrease in the chlorophyll/carotenoid ratio (2.62 ± 0.31). At véraison, peroxidase had the most intense activity (0.20 to 0.51 U/mg), possibly because of involvement in chlorophyll degradation, while total phenolic content started to decrease. Grape véraison could be regarded as the starting point of foliage senescence. Moreover, the relationship between total chlorophyll (by extraction) and chlorophyll content index (non-destructive method) was very significant (R 2 = 0.92). These results contribute to a better understanding of foliar pigment dynamics and the timing of their decline in order to define the behaviour of table grape cultivars during the annual biological cycle. INTRODUCTIONThe annual life cycle of grapevines is a process that takes place in the vineyard each year, beginning with bud burst in the spring and culminating with leaf fall in autumn, followed by winter dormancy (Creasy & Creasy, 2009). The annual life cycle comprises all morphological and biological changes with a periodic character through which the grapevine passes in a calendar year. These changes are called phenological stages (phenophases) and have a specific starting and ending time and a hereditary character (Wang et al., 2014). The occurrence and duration of phenological phases is influenced by climatic factors, and it should be noted that, under the same climatic conditions, the annual life cycle varies by cultivar (Jones & Davis, 2000). In the temperate continental climate, the annual cycle of grapevines lasts about 160 to 220 days.Chlorophylls (Chl) are probably the most important organic compounds on earth, as they are required for photosynthesis (Davies, 2004;Willows, 2004). Photosynthesis in plants is dependent upon capturing light energy in the pigment chlorophyll, and in particular chlorophyll a (Blankenship, 2014). Photosynthetic activity is a very intense process (5 to 11 μmol CO 2 /m 2 /s) that provides all the organic material needed for the growth and life activity of the plant (Popescu & Popescu, 2014). This is why photosynthesising cells have to contain large amounts of assimilatory pigments (up to 5% of total dry solids; Rabinowitch & Govindjee, 1969). In most species, the photos...

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Section: Total Phenolic Contentsupporting

confidence: 94%

Quantitative Investigation of Leaf Photosynthetic Pigments during Annual Biological Cycle of Vitis vinifera L. Table Grape Cultivars

Filimon¹,

Rotaru²,

Filimon

2016

SAJEV

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“…28 The total flavonoid content was 87.09 mg g −1 , according to data reported in the literature. 27,29,30 Since colorimetric methods typically lack specificity, the results were compared to data obtained by HPLC-DAD analysis. Fig.…”

Section: Phytochemical Characterization Of Vitis Vinifera L Water Exmentioning

confidence: 99%

The effect of in vitro gastrointestinal digestion on the anti-inflammatory activity of Vitis vinifera L. leaves

et al. 2015

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Botanicals are widely consumed all over the world for health purposes, with increased usage in the general population, in many different types of products, including foods and plant food supplements. Several reports support for the beneficial effects of botanicals against gastrointestinal inflammation. However, no studies regarding the anti-inflammatory activity in the gastrointestinal tract of red vine leaves have been reported so far. The present work investigates the biological activity of Vitis vinifera L. water extract (VVWE) from dried leaves in two in vitro models of gastric and intestinal inflammation. The extract was characterized by a validated HPLC-DAD method, and tested on human epithelial gastric (AGS) and intestinal (Caco-2) cells with the aim to investigate the inhibitory effect on IL-8 secretion and promoter activity, before and after in vitro gastric or gastrointestinal digestion. Our results show that the water extract from red vine leaves inhibits TNFα-induced IL-8 secretion and expression in human gastric epithelial cells; the effect should be maintained, although to a lesser extent, after gastric digestion. In contrast, the effect after intestinal digestion is dramatically decreased since degradation of the active components in the gut does not allow the extract to efficiently counteract TNFα or IL-1β induced IL-8 expression and the NF-κB pathway. The main molecular target of VVWE at the gastric level includes TNFα-induced activation of NF-κB and occurs at concentrations easily reachable after PFS consumption based on red vine leaf water extract as the ingredient. Our findings suggest that PFS containing water extracts from Vitis vinifera L. leaves could be useful to inhibit/attenuate gastric inflammation inhibiting IL-8 secretion and expression through impairment of the NF-κB pathway.

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“…Phase B is composed of a mixture of acetonitrile (HiPerSolvChromanorm), deionized water, and formic acid at a ratio of 50: 40 While the mobile phase flows, the absorption of 518-nm light by the red vine leave extract is measured. From the resulting chromatogram, the concentration of anthocyanins in the red vine leave extract is evaluated using a univariate calibration curve that is created with oenin chloride (Roth, Rotichrom HPLC) in concentrations of 20, 40, 60, and 80 mg mL -1 [27]. With the anthocyanin concentration, the extraction yield of the anthocyanins can be determined.…”

Section: Analyticsmentioning

confidence: 99%

Extraction of Anthocyanins Using a Laboratory Robot and Innovative Extraction Technologies

Bachtler

Bart

2016

Chem Eng & Technol

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Solid-liquid extraction using a laboratory robot, where anthocyanins are leached from dried red vine leaves, is evaluated with respect to precision and accuracy. The solid handling of the robot results in standard deviations between ± 0.6 and ± 1.8 depending on the particle size. For liquid handling the standard deviations are slightly higher depending on the volatility of the solvents. The validated, fully automated natural plant extraction robot achieves varying yields based on dry matter for methanol, water, and ethanol which are improved with increasing particle size. Manually performed extraction kinetics experiments are compared with the robot. With respect to process intensification, a comparison of yields obtained by microwave-and ultrasonic-supported extraction compared to laboratory robot shaking and stirred single-stage batch experiments was performed.

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Evaluation of Polyphenol Composition in Red Leaves from Different Varieties of Vitis vinifera

Cited by 21 publications

References 7 publications

Quantitative Investigation of Leaf Photosynthetic Pigments during Annual Biological Cycle of Vitis vinifera L. Table Grape Cultivars

Quantitative Investigation of Leaf Photosynthetic Pigments during Annual Biological Cycle of Vitis vinifera L. Table Grape Cultivars

The effect of in vitro gastrointestinal digestion on the anti-inflammatory activity of Vitis vinifera L. leaves

Extraction of Anthocyanins Using a Laboratory Robot and Innovative Extraction Technologies

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