Stilbene profiles in different tissues ofVitis viniferaL. cv. Cabernet Sauvignon and a comparison of their antioxidant activity

Abstract

Background and Aims: Stilbenes are an important group of phenolic substances that exist in roots, stems, leaves, skins and seeds. But little work has been performed to characterise the composition of grape root or to measure the antioxidant capacity of several stilbenes with hydroxyl radicals,1,1-diphenyl-2-picrylhydrazyl and nitric oxide free radicals. Methods and Results: Stilbenes were analysed by HPLC-MS/MS, and the radicals scavenging ability was determined by electron paramagnetic resonance. The root contained the highest concentration of stilbenes, followed by the stem and grape skin. The concentration of the following stilbenes increased in the order: piceatannol, δ-viniferin, trans-piceid, trans-resveratrol and ε-viniferin. All stilbenes had a high hydroxyl radical scavenging ability, with the scavenging rate above 50% for stilbenes at a concentration of 5 μmol/L; the same concentration of stilbenes had the lowest scavenging capacity for the nitric oxide free radicals model, with the rate below 50%. Conclusions: Five stilbenes were determined in three grape tissues. The root contained the highest concentration of stilbenes. All stilbenes had radical scavenging ability. The highest antioxidant activity was found in piceatannol. Significance of the Study: The results provide a more detailed tissue-specific profile for where these health-promoting substances can be extracted from in the grape.

­­­grapevine (Vitis Spp.) Rootstock Stilbenoid Associations With Host Resistance to and Induction by Root Knot Nematodes, Meloidogyne Incognita

“…studied by Pawlus et al [16]. The putatively identi ed miyabenol C, hopeaphenol, and ε-viniferin were the most prevalent stilbenoids observed in this study, which was like previous observations [10,[14][15].…”

“…A total of eleven stilbenoids were putatively identi ed in this study, and each compound was analyzed by week and year separately ( Table 1). The stilbenoid compounds quanti ed in this study were similar as those found in other studies (Table 1), albeit the resveratrol glycoside piceid was not observed in quanti able amounts, with only trace characteristic ions observed by LC-MS, despite being observed previously [10,14]. However, piceid also was not present in su ciently quanti able amounts in V. vinifera by Lambert et al [15] or in many of the wild Vitis spp.…”

“…One potential mechanism is the production of a class of phenolic compounds called stilbenoids, which are mostly associated with being antibiotics against microbes [9]. Indeed, a recent study of stilbenoids present in roots of grapevine was conducted on self-rooted 'Cabernet Sauvignon' and quanti ed high levels of ve stilbenoid compounds: resveratrol, piceatannol, piceid, ε-vini erin, and δ-viniferin [10].…”

Natural extracts from fresh and oven‐dried winemaking by‐products as valuable source of antioxidant compounds

“…Another compound correlated to the antioxidant capacity of the extracts was trans ‐resveratrol‐glucoside, although this compound was found at lower concentrations than flavan‐3‐ols. This compound has demonstrated DPPH scavenging capacity in other studies (Wei, Zhao, Li, & Xue, ), while its isomer, cis ‐resveratrol‐glucoside showed less efficiency in the mechanism of transfer of an atom of hydrogen to the free radicals (Mikulski, Górniak, & Molski, ).…”

“…This compound has demonstrated DPPH scavenging capacity in other studies (Wei, Zhao, Li, & Xue, 2016), while its isomer, cisresveratrol-glucoside showed less efficiency in the mechanism of transfer of an atom of hydrogen to the free radicals (Mikulski, Górniak, & Molski, 2010).…”