Polyphenolic profile, antioxidant and neuroprotective potency of grape juices and wines from Fruška Gora region (Serbia)

Abstract

This article reports novel and valuable data about three red (Cabernet Sauvignon, Frankovka and Merlot varieties), one rosé (Muscat Hamburg) and three white wines (Italian Riesling, Chardonnay and Sila), together with their related products (grape juices and young wines) produced in Fruška Gora vineyards, Serbia, concerning their in-depth polyphenolic profile and biological activities (antioxidant and neuroprotective). LC-MS/MS analysis of 47 phenolics showed that the phenolic acids, particularly ellagic (up to 8.99 mg/L, Cabernet Sauvignon) and caffeic acids (up to 2.83 mg/L, Frankovka) were generally more abundant in red wines. Also, the content of catechin and epicatechin (0.32-7.70 and 0.4-15.5 mg/L) as the leading flavonoids, malvidin 3-O-glucoside as the dominant anthocyanin (2.7-160 mg/L) or stilbene resveratrol (0.06-2.42 mg/L), were also higher in the red grape products. Overall antioxidant dominance of the red grape products, Merlot variety being the main one, was confirmed through several assays (DPPH • and • NO scavenging ability, reducing potential and inhibition of lipid peroxidation). In addition, grape juices and young wines, which are a good source of dietary natural antioxidants, were also evidenced. Furthermore, the optimised in vitro acetylcholinesterase inhibition assay was applied, indicating the grape juices and red wines as the most promising neuroprotective agents.

UHPLC-MS Chemical Fingerprinting and Antioxidant, Antiproliferative, and Enzyme Inhibition Potential of Gaultheria pumila Berries

“…Isoquercitrin exhibited potent alpha-glucosidase, tyrosinase, and xanthine oxidase enzyme-inhibitory activities [ 65 ]. Delphinidin-3- O -glucoside, cyanindin-3- O -glucoside, peonidin-3- O -glucoside, and malvidin-3- O -glucoside were the principal anthocyanin detected in red wines from Serbia vineyards, which were related to AChE inhibitory activity [ 66 ]. Quercetin derivatives (quercetin-3- O -glucoside) and other flavonoids were identified as kaempferol and isorhamnetin derivates from Hippophae rhamnoides berries, which have demonstrated AChE and BChE inhibitory activities [ 67 ].…”

Nutritional and flavor properties of grape juice as affected by fermentation with lactic acid bacteria

“…[51,53] Phenolic compounds are the essential bioactive components in grape juice and believed to be associated with the multiple health benefits of grape juice. [54][55][56] Some researchers have reported that fermentation with LAB could enhance the release of soluble conjugated or insoluble bounded phenolic compounds from plant cell wall, and hence the phenolic content in the fermented fruit juices was increased. [5] However, the phenolics are generally regarded as unstable compounds in fruit juices that are ready to be oxidized and degraded during fermentation, resulting in a decline in contents of these compounds.…”

Design of experiments (DoE) to model phenolic compounds recovery from grape pomace using ultrasounds

“…HPLC analysis was carried out using Agilent 1100 series liquid chromatography (USA), consisting of a quaternary gradient pump, autosampler with injection system (10–200 μL), column heater, UV–VIS detector, and software package. Chromatographic separation of five major anthocyanins in 100 μL of the sample was achieved on a reverse-phase Poroshell 120 EC-C18 column (4.6 × 100 mm, 2.7 μm; Agilent, USA) heated at 40 °C with gradient elution by water/formic acid/acetonitrile mixtures (A—87:10:3, B—40:10:50; gradient: 0 min 6% B, 9 min 30% B, 10 min 30% B, 11 min 60% B, 14 min 60% B; flow rate 0.8 mL/min; run time 14 min) and followed by detection at 518 nm [method based on Compendium of International Methods of Analysis—OIV (Beara et al 2017 )]. All tests were carried out in triplicate.…”