Selection of grapevine leaf varieties for culinary process based on phytochemical composition and antioxidant properties

Abstract

Grapevine leaves are an abundant sub-product of vineyards which is devalued in many regions. The objective of this work is to study the antioxidant activity and phytochemical composition of ten grapevine leaf varieties (four red varieties: Tinta Amarela, Tinta Roriz, Touriga Franca, and Touriga Nacional; and six white varieties: Côdega do Larinho, Fernão Pires, Gouveio, Malvasia Fina, Rabigato, and Viosinho) to select varieties to be used as food ingredients. White grapevine leaves revealed higher antioxidant potential. Malvasia Fina reported better antioxidant properties contrasting with Touriga Franca. Phenolic content varied between 112 and 150mgGAEg(-1) of extract (gallic acid equivalents), hydroxycinnamic acid derivatives and flavonols varied between 76 and 108mgCAEg(-1) of extract (caffeic acid equivalents) and 39 and 54mgQEg(-1) of extract (quercetin equivalents). Malvasia Fina is a good candidate for culinary treatment due to its antioxidant properties and composition in bioactive compounds.

Comparative quantification of chlorophyll and polyphenol levels in grapevine leaves sampled from different geographical locations

“…Vitis vinifera L. is one of the most cultivated fruit plants in the word and has a significant economic, environmental and medical impact. Grapes and wine are the major commercialized grapevine products, but the consumption of brined and fresh leaves is growing 1,2 due to their phenolic composition and antioxidant content 3 . Moreover, grapevine leaves are a good indicator of the vigor, water stress and presence of diseases in the plant.…”

Phenolic Compounds Content, Antioxidant and Antidiabetic Potentials of Seven Edible Leaves

“…On the other hand, chard (B. vulgaris vulgaris) showed the lowest TPC which was ~14 fold lower than grape (V. vinifera) leaf. Different phenolic contents are evaluated for different and the same leaves in the literature (Kubola and Siriamornpun, 2008;Uysal et al, 2016;Lima et al, 2016). TPC of seven leaves were more than those of other leaves such as coriander leaf (ranged from 0.36 to 5.45 mg GAE/100g) (Wangensteen et al, 2004).…”

“…The grape leaf (V. vinifera) performed the best in this assay with 78.36%, followed nettle (U. dioica) leaf > quince (C. oblonga) leaf > bean (P. vulgaris) leaf > chard (B. vulgaris vulgaris). Previous studies on antioxidant activity of leaf such as red cabbage (38.6 μg/mL) (Hassimotto et al, 2005), white grape (0.175 mg/mL) and red grape leaf (0.213 mg/mL) (Lima et al, 2016) were also reported. Antioxidant activities of the leaves determined in our study were different than those reported by these authors.…”

Cooking impact in color, pigments and volatile composition of grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca)

“…From a preliminary study based on the antioxidant activity and the phytochemical composition of red and white Portuguese grapevine leaf varieties (Lima et al, 2016), two varieties were selected for the present work. The two varieties selected were Malvasia Fina (MF -white variety) and Touriga Franca (TF -red variety), reporting higher and lower antioxidant properties and phytochemicals content respectively (Lima et al, 2016). The two varieties were collected within the same edaphoclimatic conditions and agronomic practices.…”

“…Therefore, it is also very important to assess the most suitable varieties to be submitted to culinary process. Recently, by studying ten red and white grapevine varieties, Lima, Bento, Baraldi, and Malheiro (2016) reported that white varieties could be more suitable for culinary process due to their higher content in phenolic compounds and higher antioxidant activity. From that study, two varieties were highlighted, Malvasia Fina which reported higher bioactive potential and higher phenolic compounds content, and Touriga Franca, with lower antioxidant potential and phenolic compounds.…”