Phenolic profiling of the skin, pulp and seeds of Albariño grapes using hybrid quadrupole time-of-flight and triple-quadrupole mass spectrometry

Lecce, Giuseppe Di; Arranz, Sara; Jáuregui, Olga; Tresserra‐Rimbau, Anna; Quifer-Rada, Paola; Lamuela-Raventós, Rosa M.

doi:10.1016/j.foodchem.2013.08.115

Cited by 108 publications

(95 citation statements)

References 41 publications

(39 reference statements)

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“…The gallic acid was identified and quantified using standard calibration curve, retention time and absorption spectra as mentioned in the Table 3. Di Lecce, et al 19 It may be concluded that free gallic are present in grape product below 2.0 mg/ 100 g. 3.…”

Section: Phenolic Composition Of Grape Leavesmentioning

confidence: 97%

A reversed phase HPLC-DAD method for the determination of phenolic compounds in plant leaves

Zeb

2015

Anal. Methods

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A simple, fast and efficient HPLC-DAD method was developed for the determination of phenolic compounds in grape leaves. The best separation was achieved in 40 min using gradient elution of methanol, deionized water and acetic acid on Zorbax plus C18 column (4.6 × 100 mm, 3.5 µm) at 25 °C. The phenolic compounds were identified with the help of diode array detector at 280, 320 and 360 nm. The method was precise, accurate, specific and highly reproducible for quantitative and qualitative purposes. The method was used to determine the phenolic composition of grape leaves. A total of 13 phenolic compounds was tentatively identified, namely gallic acid, caffeoylmalic acid, pro-anthocyanin B1, coumaroylhexose-4-O-hexoside, gallic acid derivatives, caffeic acid, quercetin-3-malonylglucoside, quercetin-3-glucoside, kaempferol-3-O-sophorotrioside and kaempferol-3-glucoside. The result demonstrates that this method can be successfully be used for the quality control in the identification of phenolic compounds in grapes and other matrix of plant origin.

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Section: Phenolic Composition Of Grape Leavesmentioning

confidence: 97%

A reversed phase HPLC-DAD method for the determination of phenolic compounds in plant leaves

Zeb

2015

Anal. Methods

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“…However, sometimes, the analyzed samples contained compounds that other varieties were lacking. For example, seeds from 'Albariño' a white variety grown in Vilafranca del Penedès totally lacked stilbenes (Di Lecce et al, 2014). The same situation was encountered in the case of trans-piceid, trans-resveratrol and cis-piceid in the skin of 'Cabernet Franc' and 'Cabernet Sauvignon' coming from Brazilian winemaking process in São Paulo (Barcia et al, 2014a).…”

Section: Total Anthocyanins Content (Tac)mentioning

confidence: 82%

“…This may account for the higher cisresveratrol concentration in 'Fetească neagră' flours compared to its trans-isomer. Previous studies have shown that not all seeds contain stilbenes, supporting the lack of these compounds in 'Italian Riesling' seed flours (Di Lecce et al, 2014). Because seed flour did not contain transresveratrol and the concentration in skin flour from 'Italian Riesling' is low, it might be possible that the compound did not rich the detection limit in the mixed flour of the same variety.…”

Section: Total Anthocyanins Content (Tac)mentioning

confidence: 82%

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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“…Generally we can say that the pomace contains more individual polyphenols than grape berries. This is caused mainly higher content of phenolic compounds found in skin and seed than in the pulp [Di Lecce et al 2014]. De la Cerda-Carrasco et al [2014] states, that pomaces from the white grape varieties showed significantly higher contents of polyphenols than pomaces from the red grape varieties.…”

Section: Resultsmentioning

confidence: 99%

Effects of Polyphenols on Cell Viability of Selected Varieties of Grapes Berries and Pomace

Capáková¹,

Humpolíček²,

Mlček³

2018

Acta.Sci.Pol.,Hortorum Cultus

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The effect on cell viability and content of PhC of three grapes varieties -Moravian Muscat, Blue Burgundy and Lemberger is presented. The effect of polyphenols from wine and grapes was studied for many times, but the effect of pomace, the by-product of wine production, was neglected. Thus study is devoted to compare the effect of berries and pomace on cell viability in context of their utilization as source of bioactive compounds. Effect on viability of human keratinocytes (HaCaT) was investigated in vitro using following concentrations of PhC in cultivation medium: 25, 50, 75 and 100 µg·ml -1 . The results show that the content of PhC in berries and pomace was similar and the cell viability decreased with increasing concentrations of PhC, in most cases. The impact on cell viability also depends on individual variety of grapes.

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Phenolic profiling of the skin, pulp and seeds of Albariño grapes using hybrid quadrupole time-of-flight and triple-quadrupole mass spectrometry

Cited by 108 publications

References 41 publications

A reversed phase HPLC-DAD method for the determination of phenolic compounds in plant leaves

A reversed phase HPLC-DAD method for the determination of phenolic compounds in plant leaves

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

Effects of Polyphenols on Cell Viability of Selected Varieties of Grapes Berries and Pomace

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