GRAPE BUNCH POLYPHENOLS, QUALITATIVE AND QUANTITATIVE COMPOSITION, TECHNOLOGICAL STOCK
UDC 634.862/.863:663.252.6/.253.34:613.292
Abstract
The Magarach Institute has been addressing the issue of developing technologies for obtaining functional food products from grapes saturated with grape polyphenols; and of determining main properties and modes of grape polyphenol extraction from potential raw materials (pomace, seeds, crests) for the production of experimental samples of functional products.
The aim of the present research was not only to experimentally determine the total stock of polyphenols in pomace, seeds, crests of red and white grape varieties, but also to assess empirically the qualitative and quantitative composition of total polyphenols in pomace, seeds, stems, vines, leaves of red and white grape varieties as functional components of a healthy nutrition.
The research has dwelled upon the empiric assessment of the characteristics of grape raw materials (grape must, pomace, seeds, crests) in terms of their technological stock, quantitative and qualitative composition of polyphenols (by HPLC), and the main functional ingredients of the biological activity of grape products. An analysis of the data obtained shows that the aqueous-alcoholic extracts of grape raw materials possess the whole spectrum of polyphenols typical for red grape wines (anthocyanins, flavones, flavan-3-ols, hydroxycinnamic, hydroxybenzoic acids, stilbenes, oligomeric and polymeric procyanidins), however their concentration quantitatively exceeds that found in wines.
It has been shown that the total content of water-soluble antioxidants experimentally determined by the amperometric method depends on the content of oligomeric and polymeric procyanidins in the extracts of grape raw materials. Thus, the content of oligomeric procyanidins in the extracts of grape raw materials from the sum of phenolic substances averaged 5.7%; while the content of polymer procyanides went up to 94%. The technological availability of polyphenols of pomace, stalks and grape seeds during water-alcohol extraction in the piled layer without mixing was shown, the equilibrium concentrations of polyphenols transferred into the extract and the potential amounts of polyphenols extracted during single-stage extraction (technological stock) were assessed. The maximum values of technological stock of polyphenols of 29.2–76.02 g/kg dry weight in the stalks of white and red grape varieties were determined.
Downloads
Metrics
References
Fontes N., Côrte-Real M., Geros H. J. Enol. Vitich. 2011, vol. 62, pp. 270–278.
Yedinyye sanitarnyye epidemiologicheskiye i gigiyenicheskiye trebovaniya k tovaram. Podlezhashchim sanitarno-epidemiologicheskomu nadzoru (kontrolyu). [Uniform sanitary epidemiological and hygienic requirements for goods. Subject to sanitary and epidemiological supervision (control)]. Moscow, 2010, 707 p. (in Russ.).
Sokurenko M.S., Solov'yeva N.L., Bessonov V.V., Mazo V.K. Voprosy pitaniya, 2019, vol. 88, no. 1, pp. 17–25. DOI: 10/24411/0042-8833-2019-10002. (in Russ.).
Flamini R., Mattivi F., De Rosso M., Arapitsas P., Bavaresco L. Int. J Mol. Sci., 2013, vol. 14, pp. 19651–19669.
Teixeira A., Eiras-Dias J., Kastellarin S., Geros H. J. Mol. Sci., 2013, vol. 14, pp. 18711–18739.
Fujita A., Soma N., Goto-Yamamoto N. American Journal of Enology and Viticultura, 2005, vol. 56, pp. 336–342.
GOST R 54059-2010. Produkty pishchevyye funktsional'nyye. Ingrediyenty pishchevyye funktsional'nyye. Klassi-fikatsiya i obshchiye trebovaniya. [GOST R 54059-2010. Functional food products. Functional food ingredients. Clas-sification and general requirements]. Moscow, 2011, 11 p. (in Russ.).
Masquelier J. Bull. IOIV, 1988, vol. 61, pp. 689–690.
Kanner J., Frankek E., Granit R., Kanner J. J. Agric. Food Chem., 1994, vol. 42, pp. 64–69.
Sikuten I., Stambuk P., Andabaka Z., Tomaz I., Markovic Z., Stupic D., Maletic., Kontic J., Preiner D. Molecules, 2020, vol. 25, pp. 5604–5647.
Daus D.K., Sato M., Ray P.S. Drugs Exp. Clin Res., 1999, vol. 25, pp. 115–122.
Arpentin G.N. Osnovy tekhnologii stolovykh vin s povyshennoy pishchevoy tsennost'yu i ikh mediko-biologicheskaya otsenka: diss. … doktora tekhn. nauk. [Fundamentals of the technology of table wines with high nutritional value and their medical and biological assessment: diss. … doctor of tech. Sciences]. Yalta, 1994, 320 p. (in Russ.).
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.).
Bat'kova I.A., Makarova N.V., Yashina I.A., Novikova M.N., Smirnova N.V. Vinodeliye i vinogradarstvo, 2014, no. 1, pp. 33–35. (in Russ.).
Zagayko A.L, Krasil'nikova O.A., Kravchenko A.B., Voloshchenko M.V., Ogay Yu.A., Solov'yeva L.M., Mizin V.I., Bogadel'nikov I.V. Biologicheskiye aktivnyye veshchestva vinograda i zdorov'ye: monografiya. [Biological active sub-stances of grapes and health: monograph]. Khar'kov, 2012, 404 p. (in Russ.).
Kubyshkin A.V., Avidzba A.M., Borisyuk V.S., Stoyanov V.S., Fomochkina I.I., Ogay Yu.A., Chernousova I.V., Zaytsev G.P., Guguchkina T.I., Markosov V.A., Ageyeva N.M., Shramko Yu.I. Sel'skokhozyaystvennaya biologiya, 2017, vol. 52, no. 3, pp. 622–630. DOI: 10.15389/agrobiology.2017.3.622rus. (in Russ.).
Skrygin V.G., Kushnerova N.F., Gordeychuk T.N., Fomenko S.Ye. Eksperimental'naya i klinicheskaya farmakologiya, 2002, vol. 65, no. 4, pp. 56–58. (in Russ.).
Ostroukhova Ye.V., Peskova I.V., Rybalko Ye.A., Gvardovskaya L.B. Magarach. Vinogradarstvo i vinodeliye, 2015, no. 2, pp. 28–31. (in Russ.).
Chernousova I.V., Zaytsev G.P., Grishin Yu.V., Mosolkova V.Ye., Ogay Yu.A., Fomochkina I.I. Magarach. Vinogradarstvo i vinodeliye, 2018, vol. 47, pp. 63–68. (in Russ.).
Ageyeva N.M., Chemisova L.E., Markosov V.A., Ogay Yu.A., Chernousova I.V., Zaytsev G.P. Plodovodstvo i vinogradarstvo Yuga Rossii, 2016, no. 37 (01), pp. 1–10. (in Russ.).
Panasyuk A.L., Zhirova V.V., Mikhaylov I.O. Panasyuk A.L., Zhirova V.V., Mikhaylov I.O., Romanyuk N.M., Nikulina Ye. Vinodeliye i vinogradarstvo, 2003, no. 1, pp. 36–37. (in Russ.).
Rukovodstvo R 4.1.1672-03. Rukovodstvo po metodam kontrolya kachestva i bezopasnosti biologicheski aktivnykh dobavok k pishche. [Guide R 4.1.1672-03. Guidance on methods of quality control and safety of biologically active ad-ditives to food]. Moscow, 2004, 240 p. (in Russ.).
GOST R 54037-2010. Produkty pishchevyye. Opredeleniye soderzhaniya vodorastvorimykh antioksidantov ampe-rometricheskim metodom v ovoshchakh, fruktakh, produktakh ikh pererabotki, alkogol'nykh i bezalkogol'nykh napitkakh. [GOST R 54037-2010 Food products. Determination of the content of water-soluble antioxidants by the amperometric method in vegetables, fruits, products of their processing, alcoholic and non-alcoholic drinks]. Moscow, 2011, 11 p. (in Russ.).
Lakin G.F. Biometriya: ucheb. posobiye dlya biol. spets. vuzov. [Biometrics: textbook. allowance for biol. specialist. universities]. Moscow, 1990, 352 p. (in Russ.).
![](http://journal.asu.ru/public/journals/1/article_9811_cover_ru_RU.jpg)
Copyright (c) 2022 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.