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Baroi AM, Fierascu I, Ghizdareanu AI, Trica B, Fistos T, Matei (Brazdis) RI, Fierascu RC, Firinca C, Sardarescu ID, Avramescu SM. Green Approach for Synthesis of Silver Nanoparticles with Antimicrobial and Antioxidant Properties from Grapevine Waste Extracts. Int J Mol Sci 2024; 25:4212. [PMID: 38673798 PMCID: PMC11050308 DOI: 10.3390/ijms25084212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2024] [Revised: 04/04/2024] [Accepted: 04/09/2024] [Indexed: 04/28/2024] Open
Abstract
The present work aims to study the possibilities of developing silver nanoparticles using natural extracts of grape pomace wastes originating from the native variety of Fetească Neagră 6 Șt. This study focused on investigating the influence of grape pomace extract obtained by two different extraction methods (classical temperature extraction and microwave-assisted extraction) in the phytosynthesis process of metal nanoparticles. The total phenolic content of the extracts was assessed using the spectrophotometric method with the Folin-Ciocâlteu reagent, while the identification and quantification of specific components were conducted through high-performance liquid chromatography with a diode array detector (HPLC-DAD). The obtained nanoparticles were characterized by UV-Vis absorption spectroscopy, X-ray diffraction (XRD), and transmission electron microscopy (TEM), along with assessing their antioxidant and antimicrobial properties against Gram-positive bacteria. The data collected from the experiments indicated that the nanoparticles were formed in a relatively short period of time (96 h) and, for the experimental variant involving the use of a 1:1 ratio (v/v, grape pomace extract: silver nitrate) for the nanoparticle phytosynthesis, the smallest crystallite sizes (from X-ray diffraction-4.58 nm and 5.14 nm) as well as spherical or semispherical nanoparticles with the lowest average diameters were obtained (19.99-23 nm, from TEM analysis). The phytosynthesis process was shown to enhance the antioxidant properties (determined using the DPPH assay) and the antimicrobial potential (tested against Gram-positive strains) of the nanoparticles, as evidenced by comparing their properties with those of the parent extracts; at the same time, the nanoparticles exhibited a selectivity in action, being active against the Staphylococcus aureus strain while presenting no antimicrobial potential against the Enterococcus faecalis strain.
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Affiliation(s)
- Anda Maria Baroi
- National Institute for Research & Development in Chemistry and Petrochemistry–ICECHIM, 202 Spl. Independentei, 060021 Bucharest, Romania; (A.M.B.); (A.-I.G.); (B.T.); (T.F.); (R.I.M.); (R.C.F.); (C.F.)
- Faculty of Horticulture, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd., 011464 Bucharest, Romania
| | - Irina Fierascu
- National Institute for Research & Development in Chemistry and Petrochemistry–ICECHIM, 202 Spl. Independentei, 060021 Bucharest, Romania; (A.M.B.); (A.-I.G.); (B.T.); (T.F.); (R.I.M.); (R.C.F.); (C.F.)
- Faculty of Horticulture, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd., 011464 Bucharest, Romania
| | - Andra-Ionela Ghizdareanu
- National Institute for Research & Development in Chemistry and Petrochemistry–ICECHIM, 202 Spl. Independentei, 060021 Bucharest, Romania; (A.M.B.); (A.-I.G.); (B.T.); (T.F.); (R.I.M.); (R.C.F.); (C.F.)
| | - Bogdan Trica
- National Institute for Research & Development in Chemistry and Petrochemistry–ICECHIM, 202 Spl. Independentei, 060021 Bucharest, Romania; (A.M.B.); (A.-I.G.); (B.T.); (T.F.); (R.I.M.); (R.C.F.); (C.F.)
| | - Toma Fistos
- National Institute for Research & Development in Chemistry and Petrochemistry–ICECHIM, 202 Spl. Independentei, 060021 Bucharest, Romania; (A.M.B.); (A.-I.G.); (B.T.); (T.F.); (R.I.M.); (R.C.F.); (C.F.)
- Faculty of Chemical Engineering and Biotechnology, National University of Science and Technology Politehnica Bucharest, 1-7 Gh. Polizu Str., 011061 Bucharest, Romania;
| | - Roxana Ioana Matei (Brazdis)
- National Institute for Research & Development in Chemistry and Petrochemistry–ICECHIM, 202 Spl. Independentei, 060021 Bucharest, Romania; (A.M.B.); (A.-I.G.); (B.T.); (T.F.); (R.I.M.); (R.C.F.); (C.F.)
- Faculty of Chemical Engineering and Biotechnology, National University of Science and Technology Politehnica Bucharest, 1-7 Gh. Polizu Str., 011061 Bucharest, Romania;
| | - Radu Claudiu Fierascu
- National Institute for Research & Development in Chemistry and Petrochemistry–ICECHIM, 202 Spl. Independentei, 060021 Bucharest, Romania; (A.M.B.); (A.-I.G.); (B.T.); (T.F.); (R.I.M.); (R.C.F.); (C.F.)
- Faculty of Chemical Engineering and Biotechnology, National University of Science and Technology Politehnica Bucharest, 1-7 Gh. Polizu Str., 011061 Bucharest, Romania;
| | - Cristina Firinca
- National Institute for Research & Development in Chemistry and Petrochemistry–ICECHIM, 202 Spl. Independentei, 060021 Bucharest, Romania; (A.M.B.); (A.-I.G.); (B.T.); (T.F.); (R.I.M.); (R.C.F.); (C.F.)
- Department of Botany and Microbiology, Faculty of Biology, University of Bucharest, 91–95 Spl. Independenței, 050095 Bucharest, Romania
| | - Ionela Daniela Sardarescu
- Faculty of Chemical Engineering and Biotechnology, National University of Science and Technology Politehnica Bucharest, 1-7 Gh. Polizu Str., 011061 Bucharest, Romania;
- National Research and Development Institute for Biotechnology in Horticulture, Bucharet-Pitesti Str., 117715 Stefanesti, Romania
| | - Sorin Marius Avramescu
- Department of Inorganic Chemistry, Organic Chemistry, Biochemistry and Catalysis, Faculty of Chemistry, University of Bucharest, 030018 Bucharest, Romania;
- Research Centre for Environmental Protection and Waste Management (PROTMED), University of Bucharest, 91–95 Spl. Independenței, Sect. 5, 050107 Bucharest, Romania
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Singh J, Rasane P, Kaur R, Kaur H, Garg R, Kaur S, Ercisli S, Choudhary R, Skrovankova S, Mlcek J. Valorization of grape ( Vitis vinifera) leaves for bioactive compounds: novel green extraction technologies and food-pharma applications. Front Chem 2023; 11:1290619. [PMID: 38156021 PMCID: PMC10754528 DOI: 10.3389/fchem.2023.1290619] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Accepted: 11/27/2023] [Indexed: 12/30/2023] Open
Abstract
Grape leaves, scientifically known as Vitis vinifera, the primary by-product obtained after the processing of grapes, are gathered in enormous amounts and disposed of as agricultural waste. For more sustainable agriculture and better food systems, it is crucial to investigate these byproducts' nutritional values. The primary bioactive compounds present in grape leaves are quercetin, resveratrol, caffeic acid, kaempferol, and gallic acid, which favour pharmacological effects on human health such as antioxidant, anti-inflammatory, anti-obesity, anti-diabetic, and hepatoprotective. Furthermore, grape leaves extract has been used as a functional ingredient for creating both food and non-food products. The aim of the current review is to review the nutritional and phytochemical composition of various varieties of grape leaves, their health-promoting characteristics and their applications. The study also highlights the various extraction techniques including conventional and non-conventional methods for extracting the various bioactive compounds present in grape leaves. Grape leaves bioactives can be extracted using environmentally safe and sustainable processes, which are in line with the rising demand for eco-friendly and healthful products worldwide. These methods are perfectly suited to the changing needs of both customers and industries since they lessen environmental effect, enhance product quality, and offer financial advantages.
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Affiliation(s)
- Jyoti Singh
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Prasad Rasane
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Rajdeep Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Harmandeep Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Ritika Garg
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Sezai Ercisli
- Department of Horticulture, Faculty of Agriculture, Ataturk University, Erzurum, Türkiye
- HGF Agro, ATA Teknokent, Erzurum, Türkiye
| | - Ravish Choudhary
- Seed Science and Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Sona Skrovankova
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, Zlín, Czechia
| | - Jiri Mlcek
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, Zlín, Czechia
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Sharafan M, Malinowska MA, Ekiert H, Kwaśniak B, Sikora E, Szopa A. Vitis vinifera (Vine Grape) as a Valuable Cosmetic Raw Material. Pharmaceutics 2023; 15:pharmaceutics15051372. [PMID: 37242614 DOI: 10.3390/pharmaceutics15051372] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 04/21/2023] [Accepted: 04/26/2023] [Indexed: 05/28/2023] Open
Abstract
This review refers to botanical, ecological and phytochemical characteristics of Vitis vinifera L. (vine grape)-a species, the valuable properties of which are widely exploited in the food industry and in recent times in medicine as well as in phytocosmetology. The general characteristic of V. vinifera, followed by the chemical composition and biological activities of different extracts obtained from the plant (fruit, skin, pomace, seed, leaf and stem extracts), are provided. A concise review of the extraction conditions of grape metabolites and the methods of their analysis are also presented. The biological activity of V. vinifera is determined by the presence of high contents of polyphenols, mainly flavonoids (e.g., quercetin, kaempferol), catechin derivatives, anthocyanins and stilbenoids (e.g., trans-resveratrol, trans-ε-viniferin). The review pays particular attention to the application of V. vinifera in cosmetology. It has been proven that V. vinifera possesses strong cosmetological-related properties, such as anti-ageing properties, anti-inflammatory properties and skin-whitening properties. Moreover, a review of studies on V. vinifera biological activities, which are of particular interest for dermatologic problems, are disclosed. Furthermore, the work also emphasises the importance of biotechnological studies on V. vinifera. The last part of the review is addressed to the safety of the use of V. vinifera.
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Affiliation(s)
- Marta Sharafan
- Department of Organic Chemistry and Technology, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Warszawska 24, 31-155 Kraków, Poland
| | - Magdalena A Malinowska
- Department of Organic Chemistry and Technology, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Warszawska 24, 31-155 Kraków, Poland
| | - Halina Ekiert
- Department of Pharmaceutical Botany, Medical College, Jagiellonian University, Medyczna 9, 30-688 Kraków, Poland
| | - Beata Kwaśniak
- Department of Pharmaceutical Botany, Medical College, Jagiellonian University, Medyczna 9, 30-688 Kraków, Poland
| | - Elżbieta Sikora
- Department of Organic Chemistry and Technology, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Warszawska 24, 31-155 Kraków, Poland
| | - Agnieszka Szopa
- Department of Pharmaceutical Botany, Medical College, Jagiellonian University, Medyczna 9, 30-688 Kraków, Poland
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Kuzmanović N, Biondi E, Overmann J, Puławska J, Verbarg S, Smalla K, Lassalle F. Genomic analysis provides novel insights into diversification and taxonomy of Allorhizobium vitis (i.e. Agrobacterium vitis). BMC Genomics 2022; 23:462. [PMID: 35733110 PMCID: PMC9219206 DOI: 10.1186/s12864-022-08662-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Accepted: 05/17/2022] [Indexed: 12/27/2022] Open
Abstract
BACKGROUND Allorhizobium vitis (formerly named Agrobacterium vitis or Agrobacterium biovar 3) is the primary causative agent of crown gall disease of grapevine worldwide. We obtained and analyzed whole-genome sequences of diverse All. vitis strains to get insights into their diversification and taxonomy. RESULTS Pairwise genome comparisons and phylogenomic analysis of various All. vitis strains clearly indicated that All. vitis is not a single species, but represents a species complex composed of several genomic species. Thus, we emended the description of All. vitis, which now refers to a restricted group of strains within the All. vitis species complex (i.e. All. vitis sensu stricto) and proposed a description of a novel species, All. ampelinum sp. nov. The type strain of All. vitis sensu stricto remains the current type strain of All. vitis, K309T. The type strain of All. ampelinum sp. nov. is S4T. We also identified sets of gene clusters specific to the All. vitis species complex, All. vitis sensu stricto and All. ampelinum, respectively, for which we predicted the biological function and infer the role in ecological diversification of these clades, including some we could experimentally validate. All. vitis species complex-specific genes confer tolerance to different stresses, including exposure to aromatic compounds. Similarly, All. vitis sensu stricto-specific genes confer the ability to degrade 4-hydroxyphenylacetate and a putative compound related to gentisic acid. All. ampelinum-specific genes have putative functions related to polyamine metabolism and nickel assimilation. Congruently with the genome-based classification, All. vitis sensu stricto and All. ampelinum were clearly delineated by MALDI-TOF MS analysis. Moreover, our genome-based analysis indicated that Allorhizobium is clearly separated from other genera of the family Rhizobiaceae. CONCLUSIONS Comparative genomics and phylogenomic analysis provided novel insights into the diversification and taxonomy of Allorhizobium vitis species complex, supporting our redefinition of All. vitis sensu stricto and description of All. ampelinum. Our pan-genome analyses suggest that these species have differentiated ecologies, each relying on specialized nutrient consumption or toxic compound degradation to adapt to their respective niche.
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Affiliation(s)
- Nemanja Kuzmanović
- Julius Kühn Institute (JKI), Federal Research Centre for Cultivated Plants, Institute for Epidemiology and Pathogen Diagnostics, Messeweg 11-12, 38104, Braunschweig, Germany.
- Present address, Julius Kühn Institute (JKI), Federal Research Centre for Cultivated Plants, Institute for Plant Protection in Horticulture and Forests, Messeweg 11-12, 38104, Braunschweig, Germany.
| | - Enrico Biondi
- Department of Agricultural and Food Sciences (DISTAL), Plant Pathology, Alma Mater Studiorum-University of Bologna, Viale G. Fanin, 42, 40127, Bologna, Italy
| | - Jörg Overmann
- Leibniz Institute DSMZ-German Collection of Microorganisms and Cell Cultures, Inhoffenstrasse 7B, 38124, Braunschweig, Germany
| | - Joanna Puławska
- The National Institute of Horticultural Research, ul. Konstytucji 3 Maja 1/3, 96-100, Skierniewice, Poland
| | - Susanne Verbarg
- Leibniz Institute DSMZ-German Collection of Microorganisms and Cell Cultures, Inhoffenstrasse 7B, 38124, Braunschweig, Germany
| | - Kornelia Smalla
- Julius Kühn Institute (JKI), Federal Research Centre for Cultivated Plants, Institute for Epidemiology and Pathogen Diagnostics, Messeweg 11-12, 38104, Braunschweig, Germany
| | - Florent Lassalle
- Department of Infectious Disease Epidemiology, Imperial College London, St-Mary's Hospital Campus, Praed Street, London, W2 1NY, UK.
- Imperial College London, St-Mary's Hospital Campus, MRC Centre for Global Infectious Disease Analysis, Praed Street, London, W2 1NY, UK.
- Wellcome Sanger Institute, Pathogens and Microbes Programme, Wellcome Genome Campus, Saffron Walden, Hinxton, CB10 1RQ, UK.
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Štambuk P, Šikuten I, Karoglan Kontić J, Maletić E, Preiner D, Tomaz I. Leaf Polyphenolic Profile as a Determinant of Croatian Native Grapevine Varieties' Susceptibility to Plasmopara viticola. FRONTIERS IN PLANT SCIENCE 2022; 13:836318. [PMID: 35360327 PMCID: PMC8963502 DOI: 10.3389/fpls.2022.836318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Accepted: 02/08/2022] [Indexed: 06/14/2023]
Abstract
Since grapevine is highly susceptible to various pathogens, enormous amounts of pesticides are applied each season to achieve profitable production. One of the most destructive grapevine diseases is downy mildew, and their interaction has been in the spotlight for more than a decade. When it comes to a metabolome level, phenolic compounds are relevant to investigate due to their involvement in the plant immune system and known antifungal properties. Croatian grapevine germplasm is highly heterogeneous due to its long history of cultivation in diversified geographical regions. Since it has been found that native varieties react differently to the infection of Plasmopara viticola, the intention of this study is to define if the chemical background of the leaves, i.e., polyphenolic composition, is responsible for these dissimilarities. Therefore, the leaves of 17 genotypes, among which 14 were native and 3 were controls, were analyzed using high-performance liquid chromatography (HPLC) in four terms: before inoculation and 24, 48, and 96 h post inoculation (hpi). During this early phase, significant differences were found neither between the terms nor between the non-inoculated and inoculated samples, except for resveratrol-3-O-glucoside. By applying principal component analysis (PCA) using initial leaf polyphenolic composition, varieties of V. vinifera were clearly separated into three different groups corresponding to their International Organization of Vine and Wine (OIV) classes of susceptibility to P. viticola. Results obtained in this research suggest that the initial constitutive polyphenolic composition of the cultivar leaves has a crucial influence on their susceptibility to P. viticola, and this finding can be used to improve the success of grapevine breeding programs toward downy mildew resistance.
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Affiliation(s)
- Petra Štambuk
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Zagreb, Croatia
| | - Iva Šikuten
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Zagreb, Croatia
| | - Jasminka Karoglan Kontić
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Zagreb, Croatia
| | - Edi Maletić
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Zagreb, Croatia
| | - Darko Preiner
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Zagreb, Croatia
| | - Ivana Tomaz
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Zagreb, Croatia
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More than Just Wine: The Nutritional Benefits of Grapevine Leaves. Foods 2021; 10:foods10102251. [PMID: 34681299 PMCID: PMC8534917 DOI: 10.3390/foods10102251] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2021] [Revised: 09/07/2021] [Accepted: 09/17/2021] [Indexed: 12/16/2022] Open
Abstract
The domesticated species Vitis vinifera L. harbours many cultivars throughout the world that present distinctive phenology and grape quality. Not only have the grapes been used for human consumption, but the leaves are also used as a source of bioactive compounds and are present in the diets of several Mediterranean countries. We have selected seven different cultivars and performed elemental, fatty acid (FA) and pigment profiling. Total reflection X-ray fluorescence (TXRF) enabled the identification of 21 elements. Among them, Na, Ca and K were highly represented in all the cultivars and Zn was prevalent in V. vinifera cv. ‘Pinot noir’ and ‘Cabernet sauvignon’. Through gas chromatography, six FAs were identified, including omega-3 and omega-6 FA, the most abundant mainly in V. vinifera cv. ‘Tinta barroca’, ‘Pinot noir’ and ‘Cabernet sauvignon’. FA composition was used to determine nutritional quality parameters, namely atherogenic, thrombogenic, hypocholesterolemic/hypercholesterolemic and peroxidisability indexes as well as oxidability and oxidative susceptibility. Grapevine leaves were highlighted as a suitable source of health-promoting lipids. Given the popularity of “green” diets, we have also performed a leaf pigment analysis. Seventeen pigments including chlorophylls, trans-lutein, b-carotene and zeaxanthins were detected. ‘C19’ presented the highest content of most of the detected pigments.
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Rezazad Bari L, Ghanbari A, Darvishzadeh R, Giglou MT, Baneh HD. Discernment of grape rootstocks base on their response to salt stress using selected characteristics in combination with chemometric tools. Food Chem 2021; 365:130408. [PMID: 34243126 DOI: 10.1016/j.foodchem.2021.130408] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 04/04/2021] [Accepted: 06/16/2021] [Indexed: 12/29/2022]
Abstract
In the present study, first, the 19 parameters of 21 grapevine rootstocks under salinity were measured. Then chemometrics methods including principal component analysis (PCA) and quadratic discriminant analysis (QDA) were used to select the most significant and responsible characteristics for discrimination of grapevine rootstocks. For QDA, the 19 parameters were arranged in 4 sets. The first set includes total phenolic content, total flavonoid content, total anthocyanin content, and free radicals scavenging activity showed 88.10% correct classification. The second set (phenylalanine ammonia-lyase, superoxide dismutase, ascorbate peroxidase, and catalase activity) had 94.64% correct classification. Na+, K+, K+/Na+, electrolyte leakage, and malondialdehyde content parameters were in the third set and had 89.29% correct discrimination. The best discrimination was obtained by the fourth set, including total carbohydrate content, total protein content, proline, glycine-betaine, chlorophyll a, and chlorophyll b characteristics with 100% correct discrimination.
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Affiliation(s)
- Laya Rezazad Bari
- Department of Horticultural Science, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | - Alireza Ghanbari
- Department of Horticultural Science, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran.
| | - Reza Darvishzadeh
- Department of Plant Production and Genetics, Faculty of Agriculture, Urmia University, Urmia, Iran.
| | - Mousa Torabi Giglou
- Department of Horticultural Science, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | - Hamed Doulati Baneh
- Horticultural Crops Department, Kurdistan Agriculture and Natural Resources Research and Education Centre, Sanandaj, Iran
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Stranska M, Uttl L, Bechynska K, Hurkova K, Behner A, Hajslova J. Metabolomic fingerprinting as a tool for authentication of grapevine (Vitis vinifera L.) biomass used in food production. Food Chem 2021; 361:130166. [PMID: 34058658 DOI: 10.1016/j.foodchem.2021.130166] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 05/14/2021] [Accepted: 05/18/2021] [Indexed: 10/21/2022]
Abstract
Use of 'green biomass' of the grapevine is gradually extending into the food industry. The aim of our study was to demonstrate the potential of metabolomic fingerprinting for characterization of grapevine leaves and canes. Our method comprises successive aqueous-methanolic extractions, followed by U-HPLC-HRMS/MS. For data processing, PCA and (O)PLS-DA methods were utilized, and mathematical models were validated. We showed that from all factors investigated, harvesting season explained most of the variability between samples, followed by locality combined with farming system. The identified statistically significant metabolites for harvesting season models mostly represented the groups of fatty acids, fatty phenols, (lyso)phospholipids, flavonoids and organic acids. For models of localities with different farming systems, majority of identified metabolites significant for organic farming belonged to groups of fatty acids and their derivatives, terpenoids, sterols, and fat soluble vitamins, whereas for conventional farming, the only identified significant metabolites were the pesticide residues.
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Affiliation(s)
- Milena Stranska
- University of Chemistry and Technology, Department of Food Chemistry and Analysis, Prague, Czech Republic.
| | - Leos Uttl
- University of Chemistry and Technology, Department of Food Chemistry and Analysis, Prague, Czech Republic
| | - Kamila Bechynska
- University of Chemistry and Technology, Department of Food Chemistry and Analysis, Prague, Czech Republic
| | - Kamila Hurkova
- University of Chemistry and Technology, Department of Food Chemistry and Analysis, Prague, Czech Republic
| | - Adam Behner
- University of Chemistry and Technology, Department of Food Chemistry and Analysis, Prague, Czech Republic
| | - Jana Hajslova
- University of Chemistry and Technology, Department of Food Chemistry and Analysis, Prague, Czech Republic
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Dimitrakopoulou ME, Vantarakis A. Does Traceability Lead to Food Authentication? A Systematic Review from A European Perspective. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1923028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
| | - Apostolos Vantarakis
- Department of Public Health, Medical School, University of Patras, Patras, Greece
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10
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Banjanin T, Uslu N, Vasic ZR, Özcan MM. Effect of grape varieties on bioactive properties, phenolic composition, and mineral contents of different grape‐vine leaves. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15159] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Tijana Banjanin
- Department of Horticulture Faculty of Agriculture University of East Sarajevo East Sarajevo Bosnia and Herzegovina
| | - Nurhan Uslu
- Department of Food Engineering Faculty of Agriculture University of Selçuk Konya Turkey
| | - Zorica R. Vasic
- Department of Horticulture Faculty of Agriculture University of Belgrade Belgrade Serbia
| | - Mehmet Musa Özcan
- Department of Food Engineering Faculty of Agriculture University of Selçuk Konya Turkey
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Badr AN, Gromadzka K, Shehata MG, Stuper‐Szablewska K, Drzewiecka K, Abdel‐Razek AG, Youssef MM. Encapsulated Bioactive Ingredients of grape by‐products applicate in fresh‐cut fruit and juices diminished the ochratoxins. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15112] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Ahmed N. Badr
- Department of Food Toxicology and Contaminants National Research Centre Cairo Egypt
| | - Karolina Gromadzka
- Department of Chemistry Poznań University of Life Sciences Poznań Poland
| | - Mohamed G. Shehata
- Department of Food Technology City of Scientific Research and Technological Applications (SRTA) Alexandria Egypt
| | | | - Kinga Drzewiecka
- Department of Chemistry Poznań University of Life Sciences Poznań Poland
| | | | - Mohamed M. Youssef
- Department of Food Science and Technology Faculty of Agriculture Alexandria University Alexandria Egypt
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Šikuten I, Štambuk P, Andabaka Ž, Tomaz I, Marković Z, Stupić D, Maletić E, Kontić JK, Preiner D. Grapevine as a Rich Source of Polyphenolic Compounds. Molecules 2020; 25:E5604. [PMID: 33260583 PMCID: PMC7731206 DOI: 10.3390/molecules25235604] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 11/21/2020] [Accepted: 11/25/2020] [Indexed: 12/26/2022] Open
Abstract
Grapes are rich in primary and secondary metabolites. Among the secondary metabolites, polyphenolic compounds are the most abundant in grape berries. Besides their important impacts on grape and wine quality, this class of compounds has beneficial effects on human health. Due to their antioxidant activity, polyphenols and phenolic acids can act as anti-inflammatory and anticancerogenic agents, and can modulate the immune system. In grape berries, polyphenols and phenolic acids can be located in the pericarp and seeds, but distribution differs considerably among these tissues. Although some classes of polyphenols and phenolic acids are under strict genetic control, the final content is highly influenced by environmental factors, such as climate, soil, vineyard, and management. This review aims to present the main classes of polyphenolic compounds and phenolic acids in different berry tissues and grape varieties and special emphasis on their beneficial effect on human health.
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Affiliation(s)
- Iva Šikuten
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia; (I.Š.); (P.Š.); (Ž.A.); (Z.M.); (D.S.); (E.M.); (J.K.K.); (D.P.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
| | - Petra Štambuk
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia; (I.Š.); (P.Š.); (Ž.A.); (Z.M.); (D.S.); (E.M.); (J.K.K.); (D.P.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
| | - Željko Andabaka
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia; (I.Š.); (P.Š.); (Ž.A.); (Z.M.); (D.S.); (E.M.); (J.K.K.); (D.P.)
| | - Ivana Tomaz
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia; (I.Š.); (P.Š.); (Ž.A.); (Z.M.); (D.S.); (E.M.); (J.K.K.); (D.P.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
| | - Zvjezdana Marković
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia; (I.Š.); (P.Š.); (Ž.A.); (Z.M.); (D.S.); (E.M.); (J.K.K.); (D.P.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
| | - Domagoj Stupić
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia; (I.Š.); (P.Š.); (Ž.A.); (Z.M.); (D.S.); (E.M.); (J.K.K.); (D.P.)
| | - Edi Maletić
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia; (I.Š.); (P.Š.); (Ž.A.); (Z.M.); (D.S.); (E.M.); (J.K.K.); (D.P.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
| | - Jasminka Karoglan Kontić
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia; (I.Š.); (P.Š.); (Ž.A.); (Z.M.); (D.S.); (E.M.); (J.K.K.); (D.P.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
| | - Darko Preiner
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia; (I.Š.); (P.Š.); (Ž.A.); (Z.M.); (D.S.); (E.M.); (J.K.K.); (D.P.)
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
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13
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Gülcü M, Ghafoor K, Al‐Juhaimi F, Özcan MM, Uslu N, Babiker EE, Ahmed IAM, Azmi IU. Effect of grape (
Vitis
vinifera
L.) varieties and harvest periods on bioactive compounds, antioxidant activity, phenolic composition, mineral contents, and fatty acid compositions of
Vitis
leave and oils. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14890] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Mehmet Gülcü
- Ministry of Agriculture and Forestry Food Control Laboratory Directorate Balıkesir Turkey
| | - Kashif Ghafoor
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Fahad Al‐Juhaimi
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Mehmet Musa Özcan
- Department of Food Engineering Faculty of Agriculture University of Selçuk Konya Turkey
| | - Nurhan Uslu
- Department of Food Engineering Faculty of Agriculture University of Selçuk Konya Turkey
| | - Elfadıl E. Babiker
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Ichsan Ulil Azmi
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
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14
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Petrović M, Pastor F, Đurović S, Veljović S, Gorjanović S, Sredojević M, Vukosavljević P. Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach. Journal of Food Science and Technology 2020; 58:2160-2169. [PMID: 33967313 DOI: 10.1007/s13197-020-04726-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/07/2020] [Accepted: 08/13/2020] [Indexed: 11/25/2022]
Abstract
In this study, a novel green walnut liqueur (GWL) based on green walnuts, as the main ingredient, with the addition of fruits, aromatic plants, chocolate and honey, was produced at the pilot-scale. Antioxidant activity (AO) of the obtained GWL was determined using multiple AO assays in parallel, standard spectrophotometric (FC, DPPH and FRAP) and recently developed electrochemical ones, HydroxoPerhydroxoMercury(II) Complex and Mercury Reduction Antioxidant Power, and compared to similar commercial alcoholic beverages. Characterization of the GWL in terms of volatile and polyphenolic components was performed using SPE-GC-MS and HPLC-DAD-MS/MS, respectively. Sensory quality assessment was performed by experts in the field of sensory analysis of alcoholic beverages, using a scoring method. According to all AO assays applied, AO activity and total phenolics content of GWL were superior in comparison to commercial spirits considered. The volatile fraction of GWL was mainly composed of eugenol, α-terpineol and vanillin, while the most prevalent phenolic compounds were gallic (5.054 mg/L) and chlorogenic acid (1.307 mg/L) and flavonoids such as catechine (0.882 mg/L), quercetin (0.499 mg/L) and its sugar-conjugated derivatives, quercetin 3-O-glucoside (0.774 mg/L) and quercetin-3-O-rhamnoside (0.614 mg/L). Gallic acid is the major contributor to total AO activity, especially determined by DPPH and FRAP, followed by catechine, quercetin and chlorogenic acid. Among the terpenoids, contribution of eugenol to total AO activity is estimated as the highest. Excellent sensory quality (18.52 of maximum 20 scores) was ascribed to GWL. Consequently, the presence of bioactive compounds and high AO activity of GWL, in addition to high sensory quality score, indicates a high market potential for this high-value product.
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Affiliation(s)
- Marija Petrović
- Institute of General and Physical Chemistry, P.O. Box 551, 11158 Belgrade, Serbia
| | - Ferenc Pastor
- University of Belgrade, Faculty of Chemistry, Studentski trg 12-16, 11158 Belgrade, Serbia
| | - Saša Đurović
- Institute of General and Physical Chemistry, P.O. Box 551, 11158 Belgrade, Serbia
| | - Sonja Veljović
- Institute of General and Physical Chemistry, P.O. Box 551, 11158 Belgrade, Serbia
| | | | - Milica Sredojević
- Innovation Center, Faculty of Chemistry Ltd, University of Belgrade, 11158 Belgrade, Serbia
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15
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Djemaa-Landri K, Hamri-Zeghichi S, Valls J, Cluzet S, Tristan R, Boulahbal N, Kadri N, Madani K. Phenolic content and antioxidant activities of Vitis vinifera L. leaf extracts obtained by conventional solvent and microwave-assisted extractions. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00596-w] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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16
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Smailagić A, Dabić Zagorac D, Veljović S, Sredojević M, Relić D, Fotirić Akšić M, Roglić G, Natić M. Release of wood extractable elements in experimental spirit model: Health risk assessment of the wood species generated in Balkan cooperage. Food Chem 2020; 338:127804. [PMID: 32798823 DOI: 10.1016/j.foodchem.2020.127804] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 07/17/2020] [Accepted: 08/07/2020] [Indexed: 01/11/2023]
Abstract
This work investigates the release of toxic elements from wood into the experimental spirit models and the safety risks for consumers. The spirit models were prepared as ethanolic extracts using the procedure which reproduces maturation of spirits. Investigation included staves of wood species commonly used in Balkan cooperage: mulberry, Myrobalan plum, black locust, wild cherry, and various oaks. Potassium was the most abundant element, except in the wild cherry extract where calcium was dominant, and the Myrobalan plum extract where phosphorus was the most abundant. The parameters for the health risk assessment, such as hazard index (HI) and hazard quotient (HQ) were calculated for potentially toxic elements and indicated that all wood extracts would be safe for human consumption. Owing to the proven abundance of phenolics in the investigated wood extracts, relations among elements and phenolics were also studied and conclusions were made based on the statistically significant correlations.
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Affiliation(s)
- Anita Smailagić
- Innovation Center, Faculty of Chemistry Ltd, University of Belgrade, 11158 Belgrade, Serbia
| | - Dragana Dabić Zagorac
- Innovation Center, Faculty of Chemistry Ltd, University of Belgrade, 11158 Belgrade, Serbia
| | - Sonja Veljović
- Institute of General and Physical Chemistry, University of Belgrade, P.O. Box 551, 11001 Belgrade, Serbia
| | - Milica Sredojević
- Innovation Center, Faculty of Chemistry Ltd, University of Belgrade, 11158 Belgrade, Serbia
| | - Dubravka Relić
- Faculty of Chemistry, University of Belgrade, P. O. Box 51, 11158 Belgrade, Serbia
| | | | - Goran Roglić
- Faculty of Chemistry, University of Belgrade, P. O. Box 51, 11158 Belgrade, Serbia
| | - Maja Natić
- Faculty of Chemistry, University of Belgrade, P. O. Box 51, 11158 Belgrade, Serbia.
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17
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Gašić U, Ćirić I, Pejčić T, Radenković D, Djordjević V, Radulović S, Tešić Ž. Polyphenols as Possible Agents for Pancreatic Diseases. Antioxidants (Basel) 2020; 9:antiox9060547. [PMID: 32585831 PMCID: PMC7346180 DOI: 10.3390/antiox9060547] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 05/26/2020] [Accepted: 05/31/2020] [Indexed: 02/06/2023] Open
Abstract
Pancreatic cancer (PC) is very aggressive and it is estimated that it kills nearly 50% of patients within the first six months. The lack of symptoms specific to this disease prevents early diagnosis and treatment. Today, gemcitabine alone or in combination with other cytostatic agents such as cisplatin (Cis), 5-fluorouracil (5-FU), irinotecan, capecitabine, or oxaliplatin (Oxa) is used in conventional therapy. Outgoing literature provides data on the use of polyphenols, biologically active compounds, in the treatment of pancreatic cancer and the prevention of acute pancreatitis. Therefore, the first part of this review gives a brief overview of the state of pancreatic disease as well as the procedures for its treatment. The second part provides a detailed overview of the research regarding the anticancer effects of both pure polyphenols and their plant extracts. The results regarding the antiproliferative, antimetastatic, as well as inhibitory effects of polyphenols against PC cell lines as well as the prevention of acute pancreatitis are presented in detail. Finally, particular emphasis is given to the polyphenolic profiles of apples, berries, cherries, sour cherries, and grapes, given the fact that these fruits are rich in polyphenols and anthocyanins. Polyphenolic profiles, the content of individual polyphenols, and their relationships are discussed. Based on this, significant data can be obtained regarding the amount of fruit that should be consumed daily to achieve a therapeutic effect.
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Affiliation(s)
- Uroš Gašić
- Department of Plant Physiology, Institute for Biological Research “Siniša Stanković”, National Institute of Republic of Serbia, University of Belgrade, Bulevar Despota Stefana 142, 11060 Belgrade, Serbia;
| | - Ivanka Ćirić
- Innovation Center, University of Belgrade—Faculty of Chemistry, P.O. Box 51, 11158 Belgrade, Serbia;
| | - Tomislav Pejčić
- Clinic of Urology, Clinical Centre of Serbia, Pasterova 2, 11000 Belgrade, Serbia;
| | - Dejan Radenković
- University of Belgrade—Faculty of Medicine, dr Subotića 8, 11000 Belgrade, Serbia;
- First Surgical Clinic, Clinical Center of Serbia, Koste Todorovića 6, 11000 Belgrade, Serbia;
| | - Vladimir Djordjević
- First Surgical Clinic, Clinical Center of Serbia, Koste Todorovića 6, 11000 Belgrade, Serbia;
| | - Siniša Radulović
- Institute for Oncology and Radiology of Serbia, Pasterova 14, 11000 Belgrade, Serbia;
| | - Živoslav Tešić
- University of Belgrade—Faculty of Chemistry, Studentski trg 12–16, P.O. Box 51, 11158 Belgrade, Serbia
- Correspondence: ; Tel.: +381-113336733
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18
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A Reference List of Phenolic Compounds (Including Stilbenes) in Grapevine ( Vitis vinifera L.) Roots, Woods, Canes, Stems, and Leaves. Antioxidants (Basel) 2020; 9:antiox9050398. [PMID: 32397203 PMCID: PMC7278806 DOI: 10.3390/antiox9050398] [Citation(s) in RCA: 87] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 05/01/2020] [Accepted: 05/05/2020] [Indexed: 01/19/2023] Open
Abstract
Due to their biological activities, both in plants and in humans, there is a great interest in finding natural sources of phenolic compounds or ways to artificially manipulate their levels. During the last decade, a significant amount of these compounds has been reported in the vegetative organs of the vine plant. In the roots, woods, canes, stems, and leaves, at least 183 phenolic compounds have been identified, including 78 stilbenes (23 monomers, 30 dimers, 8 trimers, 16 tetramers, and 1 hexamer), 15 hydroxycinnamic acids, 9 hydroxybenzoic acids, 17 flavan-3-ols (of which 9 are proanthocyanidins), 14 anthocyanins, 8 flavanones, 35 flavonols, 2 flavones, and 5 coumarins. There is great variability in the distribution of these chemicals along the vine plant, with leaves and stems/canes having flavonols (83.43% of total phenolic levels) and flavan-3-ols (61.63%) as their main compounds, respectively. In light of the pattern described from the same organs, quercetin-3-O-glucuronide, quercetin-3-O-galactoside, quercetin-3-O-glucoside, and caftaric acid are the main flavonols and hydroxycinnamic acids in the leaves; the most commonly represented flavan-3-ols and flavonols in the stems and canes are catechin, epicatechin, procyanidin B1, and quercetin-3-O-galactoside. The main stilbenes (trans-ε-viniferin, trans-resveratrol, isohopeaphenol/hopeaphenol, vitisin B, and ampelopsins) accumulate primarily in the woods, followed by the roots, the canes, and the stems, whereas the leaves, which are more exposed to environmental stresses, have a low concentration of these compounds. Data provided in this review could be used as (i) a metabolomic tool for screening in targeted and untargeted analyses and (ii) a reference list in studies aimed at finding ways to induce naturally occurring polyphenols on an industrial scale for pant and human disease control.
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19
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Šuković D, Knežević B, Gašić U, Sredojević M, Ćirić I, Todić S, Mutić J, Tešić Ž. Phenolic Profiles of Leaves, Grapes and Wine of Grapevine Variety Vranac ( Vitis vinifera L.) from Montenegro. Foods 2020; 9:foods9020138. [PMID: 32012995 PMCID: PMC7073729 DOI: 10.3390/foods9020138] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 01/21/2020] [Accepted: 01/22/2020] [Indexed: 01/08/2023] Open
Abstract
Vranac, an old autochthonous red grapevine variety of Montenegro, was first mentioned in a historical document published in the 15th century. As currently the study of indigenous varieties is of particular importance, the subject of this work was detailed characterization of phenolic compounds in the autochthonous grapevine variety Vranac, from the Montenegrin Podgorica subregion. Phenolic profiles of leaves, berries (skin, seeds, and pulp were examined separately) and young monovarietal wine were determined using ultra-high performance liquid chromatography (UHPLC) with linear trap quadrupole (LTQ)—Orbitrap XL mass spectrometry (MS). Total phenolic content (TPC) and radical scavenging activity (RSA) were higher for the grape seeds extracts, followed by extracts of grape skins and pulps. As expected, the total anthocyanin content (TAC) was higher in grape skin than in wine. A total of one hundred twenty nine compounds (forty two phenolic acids and their derivatives, twenty three flavan-3-ols, twenty one flavanols, five stilbenes and thirty eight anthocyanins) were identified in the investigated extracts. To our best knowledge, this is the first report of tentative identification of (epi)catechin 3-O-coumarate in grape seed and chalcan-flavan 3-ol dimers in wine and grape seed.
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Affiliation(s)
- Danijela Šuković
- The Centre for Ecotoxicological Research, Bulevar Sarla de Gola 2, 81000 Podgorica, Montenegro; (D.Š.); (B.K.)
| | - Bojana Knežević
- The Centre for Ecotoxicological Research, Bulevar Sarla de Gola 2, 81000 Podgorica, Montenegro; (D.Š.); (B.K.)
| | - Uroš Gašić
- Institute for Biological Research “Siniša Stanković”—National Institute of Republic of Serbia, University of Belgrade, Bulevar despota Stefana 142, 11060 Belgrade, Serbia;
| | - Milica Sredojević
- Innovation Center of the Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia; (M.S.); (I.Ć.)
| | - Ivanka Ćirić
- Innovation Center of the Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia; (M.S.); (I.Ć.)
| | - Slavica Todić
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia;
| | - Jelena Mutić
- Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia;
| | - Živoslav Tešić
- Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia;
- Correspondence: ; Tel.: +381-113-336-733 or +381-112-639-357; Fax: +381-112-639-357
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20
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ZHU YY, ZHAO PT, WANG XY, ZHANG J, WANG XH, TIAN CR, REN MM, CHEN TG, YUAN HH. Evaluation of the potential astringency of the skins and seeds of different grape varieties based on polyphenol/protein binding. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.01518] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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21
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Fotirić Akšić M, Dabić Zagorac D, Sredojević M, Milivojević J, Gašić U, Meland M, Natić M. Chemometric Characterization of Strawberries and Blueberries according to Their Phenolic Profile: Combined Effect of Cultivar and Cultivation System. Molecules 2019; 24:molecules24234310. [PMID: 31779117 PMCID: PMC6930459 DOI: 10.3390/molecules24234310] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 11/20/2019] [Accepted: 11/24/2019] [Indexed: 12/12/2022] Open
Abstract
Chemical characterizations of leaves and fruits that were obtained from organically and integrally produced strawberries ('Favette', 'Alba', and 'Clery') and blueberries ('Bluecrop', 'Duke', and 'Nui') from western Serbia were undertaken in this study. Phenolic analysis was done while using ultra-high performance liquid chromatography coupled to a linear ion trap-Orbitrap hybrid mass analyzer, while total phenolic content (TPC), total anthocyanin content (TAC), and radical-scavenging activity (RSA) by spectrophotometry. In general, leaves and fruits from blueberry showed higher levels of TPC and TAC as compared to strawberry. These chemical traits were larger in organic grown fruits and larger in leaves than fruits. The most abundant phenolics in leaves and fruits of blueberry was 5-O-caffeoylquinic acid, followed by quercetin 3-O-galactoside, while catechin, quercetin, and kaempferol 3-O-glucosid were dominant in the leaves and fruits of strawberry. cis, trans-Abscisic acid was detected in all fruit samples, but not in leaves. Blueberries (both fruits and leaves) were separated from strawberries, but only organic blueberry fruits were distinguished from integrated fruits, according to principal component analysis. Quercetin, kaempferol, 5-O-caffeoylquinic acid, ferulic acid, caffeic acid, catechin, p-coumaric acid, and p-hydroxybenzoic acid were the most influential phenolic compounds for the separation. Much higher contents of TPC, RSA, TAC, quercetin 3-O-galactoside, and quercetin were found in fruits and TPC, RSA, catechin, p-hydroxybenzoicacid, p-coumaricacid, and ferulic acid in leaves in all three blueberry cultivars and the strawberry cultivar 'Clery'. These phenolic compounds are good sources of antioxidant compounds with potentially high beneficial effects on human health.
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Affiliation(s)
- Milica Fotirić Akšić
- Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia;
- Correspondence: ; Tel.: +381-64-2612710
| | - Dragana Dabić Zagorac
- Innovation Center, University of Belgrade-Faculty of Chemistry, P.O. Box 51, 11158 Belgrade, Serbia; (D.D.Z.); (M.S.)
| | - Milica Sredojević
- Innovation Center, University of Belgrade-Faculty of Chemistry, P.O. Box 51, 11158 Belgrade, Serbia; (D.D.Z.); (M.S.)
| | | | - Uroš Gašić
- Institute for Biological Research “Siniša Stanković”—National Institute of Republic of Serbia, University of Belgrade, 11060 Belgrade, Serbia;
| | - Mekjell Meland
- Norwegian Institute of Bioeconomy Research-NIBIO Ullensvang, NO-5781 Lofthus, Norway;
| | - Maja Natić
- Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia;
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22
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Pintać D, Četojević-Simin D, Berežni S, Orčić D, Mimica-Dukić N, Lesjak M. Investigation of the chemical composition and biological activity of edible grapevine (Vitis vinifera L.) leaf varieties. Food Chem 2019; 286:686-695. [PMID: 30827664 DOI: 10.1016/j.foodchem.2019.02.049] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2018] [Revised: 02/04/2019] [Accepted: 02/11/2019] [Indexed: 12/22/2022]
Abstract
Chemical composition and bioactivity of eight edible Vitis vinifera L. leaf varieties originating from Fruška Gora, Serbia, including two autochthonous varieties, were evaluated. The LC-MS/MS analysis confirmed the presence of 28 natural products in leaf samples, among which most abundant were glycosylated flavonoids, ellagic and chlorogenic acids. The highest amounts of most of the tested compounds were detected in leaves of autochthonous variety Sila. Bioactivity was assessed by a set of in vitro antioxidant, neuroprotective and cytotoxic assays. Leaves of all examined varieties exhibited average bioactivity, with leaves of autochthonous variety Župljanka standing out as the most promising sample. To conclude, investigated grapevine leaves proved to be a rich source of nutraceuticals, primarily antioxidants, and their further employment as medicinal food in human diet and beneficial raw material for food, pharmaceutical and cosmetic industries should be supported.
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Affiliation(s)
- Diandra Pintać
- University of Novi Sad Faculty of Sciences, Department of Chemistry, Biochemistry and Environmental Protection, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia.
| | - Dragana Četojević-Simin
- University of Novi Sad Faculty of Medicine, Oncology Institute of Vojvodina, Put doktora Goldmana 4, 21204 Sremska Kamenica, Serbia
| | - Sanja Berežni
- University of Novi Sad Faculty of Sciences, Department of Chemistry, Biochemistry and Environmental Protection, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia
| | - Dejan Orčić
- University of Novi Sad Faculty of Sciences, Department of Chemistry, Biochemistry and Environmental Protection, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia
| | - Neda Mimica-Dukić
- University of Novi Sad Faculty of Sciences, Department of Chemistry, Biochemistry and Environmental Protection, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia
| | - Marija Lesjak
- University of Novi Sad Faculty of Sciences, Department of Chemistry, Biochemistry and Environmental Protection, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia
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23
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Al Juhaimi F, Uslu N, Özcan MM, Gülcü M, Mohamed Ahmed IA, Alqah HAS, Osman MA, Gassem MA. Effect of fermentation on antioxidant activity and phenolic compounds of the leaves of five grape varieties. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13979] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Fahad Al Juhaimi
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Nurhan Uslu
- Faculty of Agriculture, Department of Food Engineering Selcuk University Konya Turkey
| | - Mehmet Musa Özcan
- Faculty of Agriculture, Department of Food Engineering Selcuk University Konya Turkey
| | - Mehmet Gülcü
- Ministry of Food, Agriculture and Livestock Viticultural Research Station Tekirdag Turkey
| | - Isam A. Mohamed Ahmed
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Hesham A. S. Alqah
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Magdi A. Osman
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Mustafa A. Gassem
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
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Antioxidant dietary fibre from grape pomace flour or extract: Does it make any difference on the nutritional and functional value? J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.03.014] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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25
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Luo F, Fei X. Distribution and Antioxidant Activities of Free, Conjugated, and Insoluble-Bound Phenolics from Seven Species of the Genus Camellia. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12172] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Fan Luo
- Research Institute of Subtropical Forestry; Chinese Academy of Forestry, No. 73 Big Bridge Road; Hangzhou 311400 P.R. China
| | - Xueqian Fei
- Research Institute of Subtropical Forestry; Chinese Academy of Forestry, No. 73 Big Bridge Road; Hangzhou 311400 P.R. China
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Torres N, Antolín MC, Garmendia I, Goicoechea N. Nutritional properties of Tempranillo grapevine leaves are affected by clonal diversity, mycorrhizal symbiosis and air temperature regime. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2018; 130:542-554. [PMID: 30098586 DOI: 10.1016/j.plaphy.2018.08.004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/15/2018] [Revised: 08/02/2018] [Accepted: 08/03/2018] [Indexed: 05/08/2023]
Abstract
Tempranillo grapevine is widely cultivated in Spain and other countries over the world (Portugal, USA, France, Australia, and Argentina, among others) for its wine, but leaves are scarcely used for human or animal nutrition. Since high temperatures affect quality of fruits and leaves in grapevine and the association of Tempranillo with arbuscular mycorrhizal fungi (AMF) enhances the antioxidant properties of berries and leaves, we assessed the effect of elevated air temperature and mycorrhization, separately or combined, on the nutritional properties of Tempranillo leaves at the time of fruit harvest. Experimental assay included three clones (CL-260, CL-1048, and CL-1089) and two temperature regimes (24/14 °C or 28/18 °C day/night) during fruit ripening. Within each clone and temperature regime there were plants not inoculated or inoculated with AMF. The nutritional value of leaves increased under warming climate: elevated temperatures induced the accumulation of minerals, especially in CL-1089; antioxidant capacity and soluble sugars also increased in CL-1089; CL-260 showed enhanced amounts of pigments, and chlorophylls and soluble proteins increased in CL-1048. Results suggested the possibility of collecting leaves together with fruit harvest with different applications of every clone: those from CL-1089 would be adequate for an energetic diet and leaves from CL-260 and CL-1048 would be suitable for culinary processes. Mycorrhization improved the nutritional value of leaves by enhancing flavonols in all clones, hydroxycinnamic acids in CL-1089 and carotenoids in CL-260.
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Affiliation(s)
- Nazareth Torres
- Universidad de Navarra, Facultades de Ciencias y Farmacia y Nutrición, Grupo de Fisiología del Estrés en Plantas, Departamento de Biología Ambiental, Unidad Asociada al CSIC (EEAD, Zaragoza, ICVV, Logroño), Pamplona, Spain
| | - M Carmen Antolín
- Universidad de Navarra, Facultades de Ciencias y Farmacia y Nutrición, Grupo de Fisiología del Estrés en Plantas, Departamento de Biología Ambiental, Unidad Asociada al CSIC (EEAD, Zaragoza, ICVV, Logroño), Pamplona, Spain
| | - Idoia Garmendia
- Universidad de Alicante, Facultad de Ciencias, Departamento de Ciencias de la Tierra y del Medio Ambiente, Alicante, Spain
| | - Nieves Goicoechea
- Universidad de Navarra, Facultades de Ciencias y Farmacia y Nutrición, Grupo de Fisiología del Estrés en Plantas, Departamento de Biología Ambiental, Unidad Asociada al CSIC (EEAD, Zaragoza, ICVV, Logroño), Pamplona, Spain.
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NMR-based phytochemical analysis of Vitis vinifera cv Falanghina leaves. Characterization of a previously undescribed biflavonoid with antiproliferative activity. Fitoterapia 2018; 125:13-17. [DOI: 10.1016/j.fitote.2017.12.009] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2017] [Revised: 12/06/2017] [Accepted: 12/09/2017] [Indexed: 11/22/2022]
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