Antioxidant activity and phenolic content of organic and conventional vine cane extracts

https://doi.org/10.17221/19/2018-CJFSCitation:Gharwalová L., Hutár D., Masák J., Kolouchová I. (2018): Antioxidant activity and phenolic content of organic and conventional vine cane extracts. Czech J. Food Sci., 36: 289-295.
download PDF

Phenolic antioxidants, such as resveratrol and polydatin, occur in grapevine as secondary metabolites responsible for the plants protection against biotic and abiotic stress. The antioxidant profile and content depends on agro-climatic conditions, which may act as stress factors. In order to determine the significance of the use of spraying pesticides on the antioxidant content in pruned canes, we examined samples of white and blue Vitis vinifera varieties from conventional and organic vineyards. Phenols from these samples were extracted by 40% ethanol. HPLC was used to determine differences in the stilbenoid composition and the DPPH assay was used to compare the antioxidant activities. While the farming approach did not alter the total polyphenolic content and antioxidant activity of the samples, the resveratrol content was higher in samples from conventional vineyards. These results could be significant for further reusing of winery waste.

References:
Angelov George, Boyadzhiev Lubomir, Georgieva Silviya (2016): Useful Bioactive Substances from Wastes: Recovery of Trans-Resveratrol from Grapevine Stems. The Open Chemical Engineering Journal, 10, 4-9 https://doi.org/10.2174/1874123101610010004
 
Arvanitoyannis I.S., Ladas D., Mavromatis A. (2006): Potential uses and applications of treated wine waste: A review. International Journal of Food Science & Technology, 41: 475–487.
 
Cantos Emma, Espín Juan Carlos, Tomás-Barberán Francisco A. (2002): Varietal Differences among the Polyphenol Profiles of Seven Table Grape Cultivars Studied by LC−DAD−MS−MS. Journal of Agricultural and Food Chemistry, 50, 5691-5696 https://doi.org/10.1021/jf0204102
 
Çetin Emine Sema, Altinöz Duygu, Tarçan Ecehan, Göktürk Baydar Nilgün (2011): Chemical composition of grape canes. Industrial Crops and Products, 34, 994-998 https://doi.org/10.1016/j.indcrop.2011.03.004
 
Forbes Sharon L., Cohen David A., Cullen Ross, Wratten Stephen D., Fountain Joanna (2009): Consumer attitudes regarding environmentally sustainable wine: an exploratory study of the New Zealand marketplace. Journal of Cleaner Production, 17, 1195-1199 https://doi.org/10.1016/j.jclepro.2009.04.008
 
Gorena Tamara, Saez Vania, Mardones Claudia, Vergara Carola, Winterhalter Peter, von Baer Dietrich (2014): Influence of post-pruning storage on stilbenoid levels in Vitis vinifera L. canes. Food Chemistry, 155, 256-263 https://doi.org/10.1016/j.foodchem.2014.01.073
 
Houillé Benjamin, Besseau Sébastien, Courdavault Vincent, Oudin Audrey, Glévarec Gaëlle, Delanoue Guillaume, Guérin Laurence, Simkin Andrew John, Papon Nicolas, Clastre Marc, Giglioli-Guivarc’h Nathalie, Lanoue Arnaud (2015): Biosynthetic Origin of E -Resveratrol Accumulation in Grape Canes during Postharvest Storage. Journal of Agricultural and Food Chemistry, 63, 1631-1638 https://doi.org/10.1021/jf505316a
 
Iriti Marcello, Rossoni Mara, Borgo Michele, Faoro Franco (2004): Benzothiadiazole Enhances Resveratrol and Anthocyanin Biosynthesis in Grapevine, Meanwhile Improving Resistance to Botrytis cinerea. Journal of Agricultural and Food Chemistry, 52, 4406-4413 https://doi.org/10.1021/jf049487b
 
Karacabey Erkan, Mazza Giuseppe (2010): Optimisation of antioxidant activity of grape cane extracts using response surface methodology. Food Chemistry, 119, 343-348 https://doi.org/10.1016/j.foodchem.2009.06.029
 
Kolouchová-Hanzlı́ková Irena, Melzoch Karel, Filip Vladimı́r, Šmidrkal Jan (2004): Rapid method for resveratrol determination by HPLC with electrochemical and UV detections in wines. Food Chemistry, 87, 151-158 https://doi.org/10.1016/j.foodchem.2004.01.028
 
Koyama Kazuya, Ikeda Hiroko, Poudel Puspa Raj, Goto-Yamamoto Nami (2012): Light quality affects flavonoid biosynthesis in young berries of Cabernet Sauvignon grape. Phytochemistry, 78, 54-64 https://doi.org/10.1016/j.phytochem.2012.02.026
 
Król A., Amarowicz R., Weidner S. (2014): Changes in the composition of phenolic compounds and antioxidant properties of grapevine roots and leaves (Vitis vinifera L.) under continuous of long-term drought stress. Acta Physiologiae Plantarum, 36, 1491-1499 https://doi.org/10.1007/s11738-014-1526-8
 
Lambert Carole, Richard Tristan, Renouf Elodie, Bisson Jonathan, Waffo-Téguo Pierre, Bordenave Louis, Ollat Nathalie, Mérillon Jean-Michel, Cluzet Stéphanie (2013): Comparative Analyses of Stilbenoids in Canes of Major Vitis vinifera L. Cultivars. Journal of Agricultural and Food Chemistry, 61, 11392-11399 https://doi.org/10.1021/jf403716y
 
Mulero Juana, Pardo Francisco, Zafrilla Pilar (2010): Antioxidant activity and phenolic composition of organic and conventional grapes and wines. Journal of Food Composition and Analysis, 23, 569-574 https://doi.org/10.1016/j.jfca.2010.05.001
 
Pawlus Alison D., Sahli Ramla, Bisson Jonathan, Rivière Céline, Delaunay Jean-Claude, Richard Tristan, Gomès Eric, Bordenave Louis, Waffo-Téguo Pierre, Mérillon Jean-Michel (2013): Stilbenoid Profiles of Canes from Vitis and Muscadinia Species. Journal of Agricultural and Food Chemistry, 61, 501-511 https://doi.org/10.1021/jf303843z
 
Rayne Sierra, Karacabey Erkan, Mazza G. (2008): Grape cane waste as a source of trans-resveratrol and trans-viniferin: High-value phytochemicals with medicinal and anti-phytopathogenic applications. Industrial Crops and Products, 27, 335-340 https://doi.org/10.1016/j.indcrop.2007.11.009
 
Sellappan Subramani, Akoh Casimir C., Krewer Gerard (2002): Phenolic Compounds and Antioxidant Capacity of Georgia-Grown Blueberries and Blackberries. Journal of Agricultural and Food Chemistry, 50, 2432-2438 https://doi.org/10.1021/jf011097r
 
Soural Ivo, Vrchotová Naděžda, Tříska Jan, Balík Josef, Horník Štěpán, Cuřínová Petra, Sýkora Jan (2015): Various Extraction Methods for Obtaining Stilbenes from Grape Cane of Vitis vinifera L.. Molecules, 20, 6093-6112 https://doi.org/10.3390/molecules20046093
 
Spayd S.E., Tarara J.M., Mee D.L., Ferguson J.C. (2002): Separation of sunlight and temperature effects on the composition of Vitis vinifera cv. Merlot Berries. The American Journal of Enology and Viticulture, 53: 171–182.
 
TABART J, KEVERS C, SIPEL A, PINCEMAIL J, DEFRAIGNE J, DOMMES J (2007): Optimisation of extraction of phenolics and antioxidants from black currant leaves and buds and of stability during storage. Food Chemistry, 105, 1268-1275 https://doi.org/10.1016/j.foodchem.2007.03.005
 
Teixeira António, Eiras-Dias José, Castellarin Simone, Gerós Hernâni (2013): Berry Phenolics of Grapevine under Challenging Environments. International Journal of Molecular Sciences, 14, 18711-18739 https://doi.org/10.3390/ijms140918711
 
Tříska J., Vrchotová N., Balík J., Soural I., Sotolař R. (2017): Variability in the content of trans-resveratrol, trans-ε-viniferin and r2-viniferin in grape cane of seven Vitis vinifera L. varieties during a three-year study. Molecules, 22: E928. doi 10.3390/molecules22060928
 
Vian Maryline Abert, Tomao Valérie, Coulomb Philippe Olivier, Lacombe Jean Michel, Dangles Olivier (2006): Comparison of the Anthocyanin Composition during Ripening of Syrah Grapes Grown Using Organic or Conventional Agricultural Practices. Journal of Agricultural and Food Chemistry, 54, 5230-5235 https://doi.org/10.1021/jf0531609
 
WATERHOUSE ANDREW L. (2002): Wine Phenolics. Annals of the New York Academy of Sciences, 957, 21-36 https://doi.org/10.1111/j.1749-6632.2002.tb02903.x
 
download PDF

© 2018 Czech Academy of Agricultural Sciences