DOI QR코드

DOI QR Code

Contents of Phenolic Compounds and trans-Resveratrol in Different Parts of Korean New Grape Cultivars

국내 육성 신품종 포도의 부위별 생리활성 물질의 함량

  • Chang, Eun Ha (Fruit Research Division, National Institute of Horticultural and Herbal Science, RDA) ;
  • Jeong, Sung Min (Fruit Research Division, National Institute of Horticultural and Herbal Science, RDA) ;
  • Park, Kyo Sun (Fruit Research Division, National Institute of Horticultural and Herbal Science, RDA) ;
  • Lim, Byung Sun (Fruit Research Division, National Institute of Horticultural and Herbal Science, RDA)
  • Received : 2013.08.26
  • Accepted : 2013.09.16
  • Published : 2013.12.31

Abstract

The ethanol solvent extracts obtained from the pulp, skin, seeds, leaves, fruit stems, and pruning stems of four Korean new grape varieties ("Dunoori", "Narsha", "Cheongsoo", and "Heukbosek"), as well as "Campbell Early", and "Muscat Bailey A (MBA)" were evaluated for their total phenolic and anthocyanin contents. The concentrations of four phenols of biological interest, catechin, epicatechin, quercetin, and resveratrol in the different parts were quantified by high-performance liquid chromatography-ultraviolet analyses. The skin of "Narsha" and "Heukbosek", the leaves of "Narsha", the fruit stems of "MBA", and the pruning stems of "Campbell Early" and "Heukbosek" had the highest resveratrol content. In particular, the resveratrol in the fruit stems of "MBA" had the highest concentration as compared to the other varieties in the different parts. The seeds of "MBA", and the fruit stems of "MBA" and "Heukbosek" had the highest catechin content. Epicatechin was detected in the seeds, fruit stems, and pruning stems. Quercetin was detected only in the leaves. In summary, the catechin and epicatechin contents were significantly higher than the quercetin and resveratrol contents. The concentrations of the physiologically active components present in the grapes were high in the non-edible parts than in the edible parts; therefore, they could be useful in industrial applications.

Keywords

grape;resveratrol;phenolic;catechin;epicatechin

References

  1. Morrissey PA, O'Brien NM. Dietary antioxidants in health and disease. Int. Dairy J. 8: 463-472 (1998) https://doi.org/10.1016/S0958-6946(98)00070-3
  2. Halliwell B, Gutteridge JMC. Oxygen toxicity, oxygen radicals, transition metals and disease. Biochem. J. 219: 1-4 (1984)
  3. Hu FB. Dietary pattern analysis: a new direction in nutritional epidemiology. Curr. Opin. Lipidol. 13: 3-9 (2002) https://doi.org/10.1097/00041433-200202000-00002
  4. Coskun O, Kanter M, Korkmaz A, Oter S. Quercetin, a flavonoid antioxidant, prevents and protects streptozotocin-induced oxidative stress and $\beta$-cell damage in rat pancreas. Pharmacol. Res. 51: 117-123 (2005) https://doi.org/10.1016/j.phrs.2004.06.002
  5. Gorham J. The stilbenoids. Prog. Phytochem. 6: 203-209 (1980)
  6. Roh JH, Yun HK, Park KS, Choi YJ, Hong SS. Jeon SH. Salicylic acid and resveratrol content changes as affected by downey mildew and anthracnose in grapevines. J. Kor. Soc. Hort. Sci. 46: 59-63 (2005)
  7. Choi SJ. The identification of stilbene compounds and the change of their contents in UV-irradiated grapevine leaves. Kor. J. Hort. Sci. Technol. 29: 374-381 (2011)
  8. Mazza G, Fukumoto L, Delaquis P, Girard B, Ewert B. Anthocyanins, phenolics and color of cabernet franc, merlot, and pinot noir wines from british columbia. J. Agr. Food Chem. 47: 4009- 4017 (1999) https://doi.org/10.1021/jf990449f
  9. Lee NR, Choi SJ. Contents of resveratrol in different parts of various grape cultivars. Korean J. Food Preserv. 16: 959-964 (2009)
  10. Langcake P, Price RJ. The production of resveratrol by Vitis vinifera and other members of the Viticeae as response to infection or injury. Physiol. Plant Pathol. 12: 201-204 (1976)
  11. Dai GH, Andray C, Mondolet-Cosson L, Boubals D. Histochemical studies on the interaction between three species of grapevine, Vitis vinifera, V. rupestris and V. rotundifolia and downey mildew fungus, Plasmopora viticola. Physiol. Mol. Plant Pathol. 46: 177- 188 (1995) https://doi.org/10.1006/pmpp.1995.1014
  12. Hoos G, Blaich RJ. Influence of resveratrol on germination of conidia and mycelial growth of Botrytis cenerea and Phomopsis viticola. J. Phytopathol. 129: 102-110 (1990) https://doi.org/10.1111/j.1439-0434.1990.tb04293.x
  13. Sarig P, Zutkhi Y, Monjauze A, Lisker N, Ben-Arie R. Phytoalexin elicitation in grape berries and their susceptibility to Rhizopus stolonifer. Physiol. Mol. Plant Pathol. 50: 337-347 (1997) https://doi.org/10.1006/pmpp.1997.0089
  14. Pezet R, Gindro K, Viret O, Spring JL. Glycosylation and oxidative dimerization of resveratrol are respectively associated to sensitivity and resistance of grapevine cultivars to downy mildew. Physiol. Mol. Plant Pathol. 65: 297-303 (2004) https://doi.org/10.1016/j.pmpp.2005.03.002
  15. Chong J, Poutaraud A, Hugueney P. Metabolism and roles of stilbenes in plants. Plant Sci. 177: 143-155 (2009) https://doi.org/10.1016/j.plantsci.2009.05.012
  16. Fabris S, Momo F, Ravagnan G, Stevanato R. Antioxidant properties of resveratrol and piceid on lipid peroxidation in micelles and monolamellar liposomes. Biophys. Chem. 135: 76-83 (2008) https://doi.org/10.1016/j.bpc.2008.03.005
  17. Lorenz P, Roychowdhury S, Engelmann M, Wolf G, Horn TFW. Oxyresveratrol and resveratrol are potent antioxidants and free radical scavengers: Effect on nitrosative and oxidative stress derived from microglial cells. Nitric Oxide-Biol. Ch. 9: 64-76 (2003) https://doi.org/10.1016/j.niox.2003.09.005
  18. Regev-Shoshani G, Shoseyov O, Bilkis I, Kerem Z. Glycosylation of resveratrol protects it from enzymic oxidation. Biochem. J. 374: 157-163 (2003) https://doi.org/10.1042/BJ20030141
  19. Revilla E, Ryan JM. Analysis of several phenolic compounds with potential antioxidant properties in grape extracts and wines by high-performance liquid chromatography-photodiode array detection without sample preparation. J. Chromatogr. A 881: 169-461 (2000)
  20. Rodriguez MR, Romero PR, Chacon VJL, Martinez GJ, Garcia RE. Phenolic compounds in skin and seeds of ten grape Vitis vinifera varieties grown in a warm climate. J. Food Compos. Anal. 19: 687-693 (2006) https://doi.org/10.1016/j.jfca.2005.05.003
  21. Lacopini P, Baldi M, Storchi P, Sebastiani I. Catechin, epicatechin, quercetin, rutin and resveratrol in red grape: content in vitro antioxidant activity and interactions. J. Food Compos. Anal. 21: 589-598 (2008) https://doi.org/10.1016/j.jfca.2008.03.011
  22. Chang SW, Kim HJ, Song JH, Lee KY, Kim IH, Rho YT. Determination of several phenolic compounds in cultivars of grape in Korea. Korean J. Food Preserv. 18: 328-334 (2011) https://doi.org/10.11002/kjfp.2011.18.3.328
  23. Cho YJ, Kim JE, Chun HS, Kim CT, Kim SS, Kim CJ. Contents of resveratrol in different parts of grapes. Korean J. Food Sci. Technol. 35: 306-308 (2003)
  24. Jeandet P, Bessis R, Gautheron B. The production of resveratrol( 3,5,4'-trihydroxystibene) by grape berries in different development stages. Am. J. Enol. Viticult. 42: 41-46 (1991)
  25. Chafer A, Pascual-Marti MC, Salvador A, Berna A. Supercritical fluid extraction and HPLC determination of relevant polyphenolic compounds in grape skin. J. Sep. Sci. 28: 2025-2056 (2005)
  26. Neto CC. Cranberry and blueberry: evidence for protective effects against cancer and vascular diseases. Mol. Nutr. Food Res. 51: 652-664 (2007) https://doi.org/10.1002/mnfr.200600279
  27. Marja PK, Anu IH, Heikki JV, Jussi-Pekka R, Kalevi P, Tytti SK, Marina H. Antioxidant activity of plant extracts containing phenolic compounds. J. Agr. Food Chem. 47: 3954-3962 (1999) https://doi.org/10.1021/jf990146l
  28. Kim H, Hall P, Smith M, Kirk M, Prasain JK, Barnes S, Grubbs C. Chemoprevention by grape seed extract and genistein in carcinogen induced mammary cancer in rats is diet dependent. J. Nutr. 134: 3445-3452 (2004)
  29. Heim KE, Tagliaferro AR, Bobilya DJ. Flavonoid antioxidants: chemistry, metabolism and structure-activity relationships. J. Nutr. Biochem. 13: 572-584 (2002) https://doi.org/10.1016/S0955-2863(02)00208-5
  30. Spranger MI, Climaco MC, Sun B, Eiriz N, Fortunato C, Nunes A, Leandro MC, Avelar ML, Belchior AP. Differentiation of red winemaking technologies by phenolic and volatile composition. Anal. Chim. Acta 513: 151-161 (2004) https://doi.org/10.1016/j.aca.2004.01.023
  31. Halliwell B. Antioxidants in human health and disease. Annu. Rev. Nutr. 16: 33-49 (1996) https://doi.org/10.1146/annurev.nu.16.070196.000341

Cited by

  1. Synergistic effects of grape branch and Pleurotus eryngii extract combination against inflammation on activated mast cells and atopic dermatitis-like skin lesions in mice vol.48, pp.6, 2016, https://doi.org/10.9721/KJFST.2016.48.6.582
  2. Effect of Grape Skin on Physicochemical and Sensory Characteristics of Ground Pork Meat vol.32, pp.3, 2016, https://doi.org/10.9724/kfcs.2016.32.3.290
  3. Nutritional Compositions and Physiological Activities of Chungbuk New Mulberry Cultivar 'Cheongsu' vol.29, pp.1, 2016, https://doi.org/10.9799/ksfan.2016.29.1.019
  4. Quality Characteristics of Muffin with Added Grape Powder vol.31, pp.5, 2016, https://doi.org/10.7318/KJFC/2016.31.5.498
  5. Phenolic compounds of must and wine supplemented with Muscat Bailey A grape fruit stem vol.22, pp.1, 2015, https://doi.org/10.11002/kjfp.2015.22.1.91
  6. Antioxidant, anti-inflammatory, and anti-pruritic effects of grape branch extract vol.48, pp.6, 2016, https://doi.org/10.9721/KJFST.2016.48.6.590
  7. In vitro activities of Grape Pruning Stems for Application of Cosmetic Ingredients vol.24, pp.6, 2014, https://doi.org/10.5352/JLS.2014.24.6.648
  8. Grape Pruning Stem Extract (GPSE) Suppresses Allergy and Skin Proliferation Inhibition against UVB Induced Skin Damage vol.49, pp.4, 2017, https://doi.org/10.15324/kjcls.2017.49.4.329