PHENOLIC COMPOUNDS OF RED GRAPE VARIETIES GROWING IN THE KRASNODAR TERRITORY
UDC 634.8 : 663.2
Abstract
Experimental data on the concentration of phenolic compounds in classical Vitis vinifera grapes and hybrid varieties growing in various soil and climatic zones of the Krasnodar Territory are presented. It has been shown that the technological stock of phenolic compounds varies widely – from 5420 to 7360 mg / dm3, depending on the grape variety and the place of its growth. Moreover, in hybrid varieties, the accumulation of the sum of polyphenols is higher than in classical ones. according to the technological stock of PS, the studied varieties can be arranged in the following row: Golubok> Krasnostop anapsky> Harmony> Alkor, Saperavi. On the example of the Cabernet-Sauvignon variety, the influence of the place of grape growth on the technological stock of polyphenols is shown: the largest amount of the phenolic compounds was in the grapes of AF Myskhako, where the highest amount of active temperatures was noted. The farms of Temryuk district obtained close results. The largest amount of resveratrol stilbene, phenolic acids, including chlorogenic, gallic acid, was found in the must of Cabernet-Sauvignon grape variety grown in AF Myskhako and AZOS ViV. The identity of the qualitative composition of the phenolic complex of all investigated grape varieties, including hybrids, has been established. In the studied grape varieties, monomers of flavonoids are represented by anthocyanins, quercetin, (+) - D-catechin, (-) - epicatechin. Among the monomeric non-flavonoids, hydroxy acids were determined, among the oligomeric polyphenols, the oligomeric procyanidins B1, B2, B3, which are condensed derivatives of catechin, were found.
Downloads
Metrics
References
Markosov V.A., Ageyeva N.M. Biokhimiya, tekhnologiya i mediko-biologicheskiye osobennosti krasnykh vin. [Bio-chemistry, technology and biomedical features of red wines]. Krasnodar, 2008, 224 p. (in Russ.).
Kholmgrin Ye., Litvak V. Vinodeliye i vinogradarstvo, 2002, no. 2, pp. 8–10. (in Russ.).
Sprygin V.G., Kushnerova N.F. Vestnik Dal'nevostochnogo otdeleniya RAN, 2006, no. 2, pp. 81–90. (in Russ.).
Ptitsyn A.B., Mukhtarov E.I., Kaplun A.P., Mukhtarova S.E. Kosmetika i meditsina, 2005, no. 3, pp. 18–23. (in Russ.).
Brunner E.Y., Mizin V.I. Proceedings of the Nato Advanced Research Workshop on Advanced Bioactive Compounds Countering the Effects of Radiological, Chemical and biological Agents, Crimea, Ukraine, May 15-17, 2012, p. 229.
Beer D., Joubert E., Gelderblom W.C.A., Manley M. Food Chem., 2005, vol. 90, no. 4, pp. 569–577.
Vinson J.A., Momdaranao M.A., Shuta D.L., Baqohi M., Baqohi D. Molecular and Celluar Biochemistry, 2002, vol. 240, pp. 99–103.
Banakhevich N.V., Oliynichenko G.P., Berezetskaya N.M. Problemy, dostizheniya i perspektivy razvitiya medi-ko-biologicheskikh nauk i prakticheskogo zdravookhraneniya: trudy Krymskogo gosudarstvennogo meditsinskogo univer-siteta im. S.I. Georgiyevskogo. [Problems, achievements and prospects for the development of biomedical sciences and practical health care: proceedings of the Crimean State Medical University named after S.I. Georgievsky]. 2005, vol. 141, no. 1, pp. 68–75. (in Russ.).
Zaprometov M.N. LVI Timiryazevskiye chteniya. [LVI Timiryazev readings]. Moscow, 1996, p. 45. (in Russ.).
Olenichenko N.A. Fenol'nyye soyedineniya i ustoychivost' myagkoy pshenitsy (Triticum aestivum L.) k nizkotem-peraturnomu vozdeystviyu: diss. …kand. biol. nauk. [Phenolic compounds and resistance of soft wheat (Triticum aes-tivum L.) to low-temperature impact: diss. ... Cand. biol. sciences]. Moscow, 2006, 131 p. (in Russ.).
Dewick P.M. Medicinal natural products: a biosynthetic approach. N.Y.: John Wiley & Sons Ltd, 2002, 487 p.
Valuyko G.G. Tekhnologiya vinogradnykh vin. [Grape wine technology]. Simferopol', 2001, 624 p. (in Russ.).
Liviero L., Puglisi P.P., Morazzoni P., Bombardelli E. Fitoterapia, 1994, vol. LXV, no. 3, pp. 203–209.
Teissedre Р.L., Walzem R.L., Waterhouse A.L., German Y.В., Frankel E.N., Ebeler S.E., Clifford A.Y. Revue des oe-nologues, 1996, vol. 79, pp. 7–14.
Yakuba Yu.F. Nauka Kubani, 1999, no. 5, pp. 24–26. (in Russ.).
Aqqarwal B.B., Bhardway A., Aqqarwal R.S., Seeram N.P., Shoshodia S., Takada Y. Anticancer research, 2004, vol. 24(5120-A), pр. 3–60.
Zaitsev G.P., Grishin Y.V., Mosolkova V.E., Ogay Y.A. Proceedings of the Nato Advanced Research Workshop on Advanced Bioactive Compounds Countering the Effects of Radiological, Chemical and biological Agents, Crimea, Ukraine, May 15-17, 2012, p. 241.
Jeandet P., Bessis R., Sbaghi M., Meumer P. Phytopathology, 1995, vol. 143, pр. 135–139.
Baraboy V.A. Bíotekhnologíya, 2009, vol. 2, no. 2, pp. 67–75. (in Russ.).
Ageyeva N.M., Markosov V.A., Gubliya R.V. Vinodeliye i vinogradarstvo, 2008, no. 3, pp. 24–25. (in Russ.).
Mikulič-Petkovšek M., Usenik V., Štampar F. Zb. Bioteh. Fak. Univ. Ljublj. Kmet., 2003, vol. 81-2, pp. 233–242.
Van Acker S.A.B.E., Tromp M.N.J.L., Haennen G.R.M.M. Biochem. Biophys. Res. Comm., 1995, vol. 214, pp. 755–759.
Schroeder P., Zhang H., Klotz L.O. et al. Ibid, 2001, vol. 289, pр. 1334–1338.
Yokosawa T., Dong E., Nakagawa T., Kashiwagi H. J. Agric. Food. Chem., 1998, vol. 46, pp. 2143–2150.
Pannala A.S., Chan T.S., O’Brien P.J., Rice Evans C.A. Biochem. Biophys. Res. Comm., 2001, vol. 282, pp. 1161–1168.
Gachons С.P., Kennedy J.A. J. Agric. Food Chem., 2003, vol. 51, pр. 5877–5881.
Dallas C., Ricardo-da-Silva J.M. Laureano O. J. of the Sc. of Food and Agr., 1996, vol. 70, no. 4, pp. 493–500.
Zhou B., Miao Q., Yang L., Zhong-Li L. Chemistry A European J., 2005, vol. 11, no. 2, pp. 680–691.
Jorgensen E.M., Marin A.B., Kennedy J.A. J. Agric. Food Chem., 2004, vol. 52, pp. 2292–2296.
Gubliya R.V., Ageyeva N.M., Markosov V.A. Vinodeliye i vinogradarstvo, 2008, no. 5, pp. 18–19. (in Russ.).
![](http://journal.asu.ru/public/journals/1/article_7427_cover_ru_RU.jpg)
Copyright (c) 2021 chemistry of plant raw material
![Creative Commons License](http://i.creativecommons.org/l/by/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution 4.0 International License.
This work is licensed under a Creative Commons Attribution 4.0 International License.
The authors, which are published in this journal, agree to the following conditions:
1. Authors retain the copyright to the work and transfer to the journal the right of the first publication along with the work, at the same time licensing it under the terms of the Creative Commons Attribution License, which allows others to distribute this work with the obligatory indication of the authorship of this work and a link to the original publication in this journal .
2. The authors retain the right to enter into separate, additional contractual agreements for the non-exclusive distribution of the version of the work published by this journal (for example, to place it in the university depository or to publish it in a book), with reference to the original publication in this journal.
3. Authors are allowed to post their work on the Internet (for example, in a university repository or on their personal website) before and during the review process of this journal, as this may lead to a productive discussion, as well as more links to this published work.