Comparison of phenolic profiles and antioxidant activities in skins and pulps of eleven grape cultivars(Vitis vinifera L.)
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摘要
Eleven grape cultivars were analysed to explore the variety differences of fresh grape phenolic profiles. The results showed that free phenolics were predominant in grape skins and pulps, and showed the higher antioxidant activities than bound. In 11 cultivars, Muscat Kyoho extracts had the highest total phenolic content in skins(10.525 mg GAE g~(–1) FW) and pulps(1.134 mg GAE g~(–1) FW), and exhibited the highest DPPH radical scavening capacity(EC_(50)=11.7 μg mL~(–1)) and oxygen radical absorbance capacity(ORAC) value(190.57 μmol TE g~(–1) FW) of free phenolic in skin. In addition, the most abundant phenolics in grape skins were found to be flavonoids such as kaempferol in Kyoho skin(541.2 μg g~(–1) FW), rutin, catechin and epicatechin in Muscat Kyoho skin(262.3, 86.3 and 70.0 μg g~(–1) FW, respectively). Furthermore, the principal component analysis showed a strong difference of phenolic profiles with the cultivars, existing forms and distributions. Pearson correlation coefficient analysis showed a significant linear correlation between total phenolic content and antioxidant activity(P<0.05). Therefore, both skins and pulps were rich sources of bioactive phenolic compounds, and Muscat Kyoho was the ideal source among all samples.
Eleven grape cultivars were analysed to explore the variety differences of fresh grape phenolic profiles. The results showed that free phenolics were predominant in grape skins and pulps, and showed the higher antioxidant activities than bound. In 11 cultivars, Muscat Kyoho extracts had the highest total phenolic content in skins(10.525 mg GAE g~(–1) FW) and pulps(1.134 mg GAE g~(–1) FW), and exhibited the highest DPPH radical scavening capacity(EC_(50)=11.7 μg mL~(–1)) and oxygen radical absorbance capacity(ORAC) value(190.57 μmol TE g~(–1) FW) of free phenolic in skin. In addition, the most abundant phenolics in grape skins were found to be flavonoids such as kaempferol in Kyoho skin(541.2 μg g~(–1) FW), rutin, catechin and epicatechin in Muscat Kyoho skin(262.3, 86.3 and 70.0 μg g~(–1) FW, respectively). Furthermore, the principal component analysis showed a strong difference of phenolic profiles with the cultivars, existing forms and distributions. Pearson correlation coefficient analysis showed a significant linear correlation between total phenolic content and antioxidant activity(P<0.05). Therefore, both skins and pulps were rich sources of bioactive phenolic compounds, and Muscat Kyoho was the ideal source among all samples.
Eleven grape cultivars were analysed to explore the variety differences of fresh grape phenolic profiles. The results showed that free phenolics were predominant in grape skins and pulps, and showed the higher antioxidant activities than bound. In 11 cultivars, Muscat Kyoho extracts had the highest total phenolic content in skins(10.525 mg GAE g~(–1) FW) and pulps(1.134 mg GAE g~(–1) FW), and exhibited the highest DPPH radical scavening capacity(EC_(50)=11.7 μg mL~(–1)) and oxygen radical absorbance capacity(ORAC) value(190.57 μmol TE g~(–1) FW) of free phenolic in skin. In addition, the most abundant phenolics in grape skins were found to be flavonoids such as kaempferol in Kyoho skin(541.2 μg g~(–1) FW), rutin, catechin and epicatechin in Muscat Kyoho skin(262.3, 86.3 and 70.0 μg g~(–1) FW, respectively). Furthermore, the principal component analysis showed a strong difference of phenolic profiles with the cultivars, existing forms and distributions. Pearson correlation coefficient analysis showed a significant linear correlation between total phenolic content and antioxidant activity(P<0.05). Therefore, both skins and pulps were rich sources of bioactive phenolic compounds, and Muscat Kyoho was the ideal source among all samples.
引文
Ali S,Khan A S,Malik A U.2016.Postharvest L-cysteine application delayed pericarp browning,suppressed lipid peroxidation and maintained antioxidative activities of litchi fruit.Postharvest Biology and Technology,121,135-142.
Aubert C,Chalot G.2018.Chemical composition,bioactive compounds,and volatiles of six table grape varieties(Vitis vinifera L.).Food Chemistry,240,524-533.
Belviso S,Torchio F,Novello V,Giacosa S,de Palma L,Segade S R,Gerbi V,Rolle L.2017.Modeling of the evolution of phenolic compounds in berries of“Italia”tablegrape cultivar using response surface methodology.Journal of Food Composition and Analysis,62,14-22.
Brand-Williams W,Cuvelier M E,Berset C.1995.Use of a free radical method to evaluate antioxidant activity.LWT-Food Science and Technology,28,25-30.
Bustamante L,Sáez V,Hinrichsen P,Castro M H,Vergara C,von Baer D,Mardones C.2017.Differences in Vvufgt and Vvmyb A1 gene expression levelsand phenolic composition in table grape(Vitis vinifera L.)‘Red Globe’and its somaclonal variant‘Pink Globe’.Journal of Agricultural and Food Chemistry,65,2793-2804.
De Castilhos M B M,Gómez-Alonso S,García-Romero E,Del-Bianchi V L,Hermosín-Gutiérrez I.2017.Isabel red wines produced from grape pre-drying and submerged cap winemaking:A phenolic and sensory approach.LWT-Food Science and Technology,81,58-66.
Cheng G,Fa J Q,Xi Z M,Zhang Z W.2015.Research on the quality of the wine grapes in corridor area of China.Food Science and Technology(Campinas),35,38-44.
Cosmulescu S,Trandafir I,Nour V,Botu M.2015.Total phenolic,flavonoid distribution and antioxidant capacity in skin,pulp and fruit extracts of plum cultivars.Journal of Food Biochemistry,39,64-69.
Fabani M P,Baroni M V,Luna L,Lingua M S,Monferran MV,Pa?os H,Tapia A,Wunderlin D A,Feresin G E.2017.Changes in the phenolic profile of Argentinean fresh grapes during production of sun-dried raisins.Journal of Food Composition and Analysis,58,23-32.
Fang Y L,Zhang A,Wang H,Li H,Zhang Z W,Chen S X,Luan L Y.2010.Health risk assessment of trace elements in Chinese raisins produced in Xinjiang province.Food Control,21,732-739.
Fanzone M,Zamora F,JofréE,Assof F,Pe?a-Neiraá.2011.Phenolic composition of Malbec grape skins and seeds from Valle de Uco(Mendoza,Argentina)during ripening.Effect of cluster thinning.Journal of Agricultural and Food Chemistry,59,6120-6136.
Iii A P B,Takeoka G R,Hidalgo M B,Vilches A,Vasse J,Ramming D W.2010.Antioxidant activity and phenolic content of 16 raisin grape(Vitis vinifera L.)cultivars and selections.Food Chemistry,121,740-745.
Jacob J K,Hakimuddin F,Paliyath G,Fisher H.2008.Antioxidant and antiproliferative activity of polyphenols in novel high-polyphenol grape lines.Food Research International,41,419-428.
Jara-Palacios M J,Hernanz D,Escudero-Gilete M L,Heredia F J.2014.Antioxidant potential of white grape pomaces:Phenolic composition and antioxidant capacity measured by spectrophotometric and cyclic voltammetry methods.Food Research International,66,150-157.
Kemperman R A,Gross G,Mondot S,Possemiers S,Marzorati M,Van de Wiele T,DoréJ,Vaughan E E.2013.Impact of polyphenols from black tea and red wine/grape juice on a gut model microbiome.Food Research International,53,659-669.
Di Lecce G,Arranz S,Jáuregui O,Tresserra-Rimbau A,Quifer-Rada P,Lamuela-Raventós R M.2014.Phenolic profiling of the skin,pulp and seeds of Albari?o grapes using hybrid quadrupole time-of-flight and triple-quadrupole mass spectrometry.Food Chemistry,145,874-882.
Li F H,Yuan Y,Yang X L,Tao S Y,Ming J.2013.Phenolic profiles and antioxidant activity of buckwheat(Fagopyrum esculentum M?ench and Fagopyrum tartaricum L.Gaerth)hulls,brans and flours.Journal of Integrative Agriculture,12,1684-1693.
Meng J F,Fang Y L,Zhang A,Chen S X,Xu T F,Ren ZC,Han G M,Liu J C,Li H,Zhang Z W,Wang H.2011.Phenolic content and antioxidant capacity of Chinese raisins produced in Xinjiang Province.Food Research International,44,2830-2836.
Okuda T,Yokotsuka K.1996.Trans-resveratrol concentrations in berry skins and wines from grapes grown in Japan.American Journal of Enology and Viticulture,47,93-99.
Panteli?M M,Zagoraca D?D,Davidovi?S M,Todi?S R,Be?li?Z S,Ga?i?U M,Te?i??L,Nati?M M.2016.Identification and quantification of phenolic compounds in berry skin,pulp,and seeds in 13 grapevine varieties grown in Serbia.Food Chemistry,211,243-252.
De Pascali S A,Coletta A,Del-Coco L,Basile T,Gambacorta G,Fanizzi F P.2014.Viticultural practice and winemaking effects on metabolic profile of Negroamaro.Food Chemistry,161,112-119.
Rusjan D,Veberi?R,Mikuli?-Petkov?ek M.2012.The response of phenolic compounds in grapes of the variety‘Chardonnay’(Vitis vinifera L.)to the infection by phytoplasma Bois noir.European Journal of Plant Pathology,133,965-974.
Sandhu A K,Gu L W.2010.Antioxidant capacity,phenolic content,and profiling of phenolic compounds in the seeds,skin,and pulp of Vitis rotundifolia(muscadine grapes)as determined by HPLC-DAD-ESI-MSn.Journal of Agricultural and Food Chemistry,58,4681-4692.
Shahidi F,Ambigaipalan P.2015.Phenolics and polyphenolics in foods,beverages and spices:Antioxidant activity and health effects-A review.Journal of Functional Foods,18,820-897.
Singleton V L,Orthofer R,Lamuela-Raventós R M.1999.Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent.Methods in Enzymology,299,152-178.
Sun J,Chu Y F,Wu X,Liu R H.2002.Antioxidant and antiproliferative activities of common fruits.Journal of Agricultural and Food Chemistry,50,7449-7454.
Teixeira A,Eiras-Dias J,Castellarin S D,Gerós H.2013.Berry phenolics of grapevine under challenging environments.International Journal of Molecular Sciences,14,18711-18739.
Williamson G,Carughi A.2010.Polyphenol content and health benefits of raisins.Nutrition Research,30,511-519.
Wolfe K,Wu X Z,Liu R H.2003.Antioxidant activity of apple peels.Journal of Agricultural and Food Chemistry,51,609-614.
Wolfe K L,Kang X M,He X J,Dong M,Zhang Q Y,Liu R H.2008.Cellular antioxidant activity of common fruits.Journal of Agricultural and Food Chemistry,56,8418-8426.
Yang J,Xiao Y Y.2013.Grape phytochemicals and associated health benefits.Journal of Critical Reviews in Food Science and Nutrition,53,1202-1225.
Yilmaz Y,G?ksel Z,Erdo?an S S,?ztürk A,Atak A,?zer C.2014.Antioxidant activity and phenolic content of seed,skin and pulp parts of 22 grape(Vitis vinifera?L.)cultivars(4 common and 18 registered or candidate for registration).Journal of Food Processing and Preservation,39,1682-1691.
Aubert C,Chalot G.2018.Chemical composition,bioactive compounds,and volatiles of six table grape varieties(Vitis vinifera L.).Food Chemistry,240,524-533.
Belviso S,Torchio F,Novello V,Giacosa S,de Palma L,Segade S R,Gerbi V,Rolle L.2017.Modeling of the evolution of phenolic compounds in berries of“Italia”tablegrape cultivar using response surface methodology.Journal of Food Composition and Analysis,62,14-22.
Brand-Williams W,Cuvelier M E,Berset C.1995.Use of a free radical method to evaluate antioxidant activity.LWT-Food Science and Technology,28,25-30.
Bustamante L,Sáez V,Hinrichsen P,Castro M H,Vergara C,von Baer D,Mardones C.2017.Differences in Vvufgt and Vvmyb A1 gene expression levelsand phenolic composition in table grape(Vitis vinifera L.)‘Red Globe’and its somaclonal variant‘Pink Globe’.Journal of Agricultural and Food Chemistry,65,2793-2804.
De Castilhos M B M,Gómez-Alonso S,García-Romero E,Del-Bianchi V L,Hermosín-Gutiérrez I.2017.Isabel red wines produced from grape pre-drying and submerged cap winemaking:A phenolic and sensory approach.LWT-Food Science and Technology,81,58-66.
Cheng G,Fa J Q,Xi Z M,Zhang Z W.2015.Research on the quality of the wine grapes in corridor area of China.Food Science and Technology(Campinas),35,38-44.
Cosmulescu S,Trandafir I,Nour V,Botu M.2015.Total phenolic,flavonoid distribution and antioxidant capacity in skin,pulp and fruit extracts of plum cultivars.Journal of Food Biochemistry,39,64-69.
Fabani M P,Baroni M V,Luna L,Lingua M S,Monferran MV,Pa?os H,Tapia A,Wunderlin D A,Feresin G E.2017.Changes in the phenolic profile of Argentinean fresh grapes during production of sun-dried raisins.Journal of Food Composition and Analysis,58,23-32.
Fang Y L,Zhang A,Wang H,Li H,Zhang Z W,Chen S X,Luan L Y.2010.Health risk assessment of trace elements in Chinese raisins produced in Xinjiang province.Food Control,21,732-739.
Fanzone M,Zamora F,JofréE,Assof F,Pe?a-Neiraá.2011.Phenolic composition of Malbec grape skins and seeds from Valle de Uco(Mendoza,Argentina)during ripening.Effect of cluster thinning.Journal of Agricultural and Food Chemistry,59,6120-6136.
Iii A P B,Takeoka G R,Hidalgo M B,Vilches A,Vasse J,Ramming D W.2010.Antioxidant activity and phenolic content of 16 raisin grape(Vitis vinifera L.)cultivars and selections.Food Chemistry,121,740-745.
Jacob J K,Hakimuddin F,Paliyath G,Fisher H.2008.Antioxidant and antiproliferative activity of polyphenols in novel high-polyphenol grape lines.Food Research International,41,419-428.
Jara-Palacios M J,Hernanz D,Escudero-Gilete M L,Heredia F J.2014.Antioxidant potential of white grape pomaces:Phenolic composition and antioxidant capacity measured by spectrophotometric and cyclic voltammetry methods.Food Research International,66,150-157.
Kemperman R A,Gross G,Mondot S,Possemiers S,Marzorati M,Van de Wiele T,DoréJ,Vaughan E E.2013.Impact of polyphenols from black tea and red wine/grape juice on a gut model microbiome.Food Research International,53,659-669.
Di Lecce G,Arranz S,Jáuregui O,Tresserra-Rimbau A,Quifer-Rada P,Lamuela-Raventós R M.2014.Phenolic profiling of the skin,pulp and seeds of Albari?o grapes using hybrid quadrupole time-of-flight and triple-quadrupole mass spectrometry.Food Chemistry,145,874-882.
Li F H,Yuan Y,Yang X L,Tao S Y,Ming J.2013.Phenolic profiles and antioxidant activity of buckwheat(Fagopyrum esculentum M?ench and Fagopyrum tartaricum L.Gaerth)hulls,brans and flours.Journal of Integrative Agriculture,12,1684-1693.
Meng J F,Fang Y L,Zhang A,Chen S X,Xu T F,Ren ZC,Han G M,Liu J C,Li H,Zhang Z W,Wang H.2011.Phenolic content and antioxidant capacity of Chinese raisins produced in Xinjiang Province.Food Research International,44,2830-2836.
Okuda T,Yokotsuka K.1996.Trans-resveratrol concentrations in berry skins and wines from grapes grown in Japan.American Journal of Enology and Viticulture,47,93-99.
Panteli?M M,Zagoraca D?D,Davidovi?S M,Todi?S R,Be?li?Z S,Ga?i?U M,Te?i??L,Nati?M M.2016.Identification and quantification of phenolic compounds in berry skin,pulp,and seeds in 13 grapevine varieties grown in Serbia.Food Chemistry,211,243-252.
De Pascali S A,Coletta A,Del-Coco L,Basile T,Gambacorta G,Fanizzi F P.2014.Viticultural practice and winemaking effects on metabolic profile of Negroamaro.Food Chemistry,161,112-119.
Rusjan D,Veberi?R,Mikuli?-Petkov?ek M.2012.The response of phenolic compounds in grapes of the variety‘Chardonnay’(Vitis vinifera L.)to the infection by phytoplasma Bois noir.European Journal of Plant Pathology,133,965-974.
Sandhu A K,Gu L W.2010.Antioxidant capacity,phenolic content,and profiling of phenolic compounds in the seeds,skin,and pulp of Vitis rotundifolia(muscadine grapes)as determined by HPLC-DAD-ESI-MSn.Journal of Agricultural and Food Chemistry,58,4681-4692.
Shahidi F,Ambigaipalan P.2015.Phenolics and polyphenolics in foods,beverages and spices:Antioxidant activity and health effects-A review.Journal of Functional Foods,18,820-897.
Singleton V L,Orthofer R,Lamuela-Raventós R M.1999.Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent.Methods in Enzymology,299,152-178.
Sun J,Chu Y F,Wu X,Liu R H.2002.Antioxidant and antiproliferative activities of common fruits.Journal of Agricultural and Food Chemistry,50,7449-7454.
Teixeira A,Eiras-Dias J,Castellarin S D,Gerós H.2013.Berry phenolics of grapevine under challenging environments.International Journal of Molecular Sciences,14,18711-18739.
Williamson G,Carughi A.2010.Polyphenol content and health benefits of raisins.Nutrition Research,30,511-519.
Wolfe K,Wu X Z,Liu R H.2003.Antioxidant activity of apple peels.Journal of Agricultural and Food Chemistry,51,609-614.
Wolfe K L,Kang X M,He X J,Dong M,Zhang Q Y,Liu R H.2008.Cellular antioxidant activity of common fruits.Journal of Agricultural and Food Chemistry,56,8418-8426.
Yang J,Xiao Y Y.2013.Grape phytochemicals and associated health benefits.Journal of Critical Reviews in Food Science and Nutrition,53,1202-1225.
Yilmaz Y,G?ksel Z,Erdo?an S S,?ztürk A,Atak A,?zer C.2014.Antioxidant activity and phenolic content of seed,skin and pulp parts of 22 grape(Vitis vinifera?L.)cultivars(4 common and 18 registered or candidate for registration).Journal of Food Processing and Preservation,39,1682-1691.