PHENOLIC COMPOUNDS IN CABERNET-SAUVIGNON GRAPE VARIETY AT WINE-MAKING FARMS OF CRI-MEA
Abstract
Polyphenolic grape compounds, showing health-improving effect on the human’s body, were identified in composition of aqueous-alcoholic extracts of Cabernet-Sauvignon grape variety pomace, using HPLC method. The grape pomace of the above variety was taken from different grape growing zones of Crimea. It contains all spectrum of biologically active grape polyphenols’ substances: anthocyans, flavonols, flavan-3-ols, oxicynnamic and oxibenzoic acids, stilbenes, procyanidins and their condensation products. Total number of anthocyans, which cause red color of grape–processed products, is between 6,7–8,9 g/kg dry weigh, total number of phlavon-3-ols, procyanidins is 101,1–125,3 g/kg dry weigh. It exceeds 90% of total polyphenols, contained in the pomace. Cabernet-Sauvignion variety polyphenolic composition was compared in different grape-growing places of Crimea. It shows that polyphenolic content in the pomace depends on grape-growning zone of the variety.
Downloads
Metrics
References
Загайко А.Л., Красильникова О.А., Кравченко А.Б., Волощенко М.В., Огай Ю.А., Соловьева Л.М., Ми-зин В.И., Богадельников И.В. Биологически активные вещества винограда и здоровье: монография. Харьков, 2012. 404 с.
Beecher G.R. Overviewofdietaryflavonoids: nomenclature, occurrenceandintake // J. Nutr. 2003. Vol. 133, N10. Pр. 3248–3254.
Tsao R. Chemistry and biochemistry of dietary polyphenols // Nutrients. 2010. Рp. 1231–1246.
Hertog M.G., Sweetnam P.V., Fehily A.M., Elwood P.C., Kromhout d. Hertog M.C. Аntioxidant flavonols and is-chemic heart disease in a Welsh population of men: the Caerphilly Study // Am. J. Clin. Nutr. 1997. Vol. 65b, N5. Pр. 1489–1494.
Pagano G., Castello G., Gallo M., Borriello J., Guida M. Complex mixture-associated hormesis and toxicity: the case of leather tanning industry // Dose Response. 2008. Vol. 6b, N4. Pр. 383–396.
Clifford M.N. Diet-derived phenols in plasma and tissues and their implications for health // Рlanta Med. 2004. Vol. 70, N12. Pр. 1103–1114.
Valls J., Milln S., Marti M.P., Borras E., Arola L. Advanced separation methods of food antocyanins, isoflavones and flavanols // J. Chromatogr A. 2009 .Vol. 1216, N43. Pр. 7143–7172.
Wang H., Race E.J., Strikhande A.J. Anthocyanin Transformation in Cabernet Sauvignon Wine during aging // J. Agric. Food Chem. 2003. Vol. 51. Рp. 7989–7994.
Del Rio D., Borges G., Crozier A. Berry flavonoids and phenolics. Bioavailability and evidence of protective effects // Br. J. Nutr. 2010. Vol. 3. Pp. 67–90.
Choi E.H., Park J.H., Kim M.K., Chun H.S. Alleviation of doxorubicin – induced toxicities by anthocyanin –rich bilber-ry (Vaccinium myrtillus L.) extract in rats and mice // Biofactors. 2010. Vol. 36, N4. Pp. 319–327.
Freitas V.A.P., Glories Y., Bourgeois G., Vitry C. Characterisation of Oligomeric and Polymeric Procyanidins from Grape Seeds by Liquid Secondary Ion Mass Spectrometry // Phytochemistry. 1998. Vol. 49, N5. Pp. 1435–1441.
Gachons C.P., Kennedy J.A. Direct Method for Determining Seed and Skin Proanthocyanidin Extraction into Red Wine // J. Agric. Food Chem. 2003. Vol. 51. Pp. 5877–5881.
Bagchi D., Bagchi M., Stohs S.J., Das D.K., Ray S.D., Kuszynski C.A., Joshi S.S., Pruess H.G. Free radicals and grape seed proanthocyanidn extract: importance in human health and disease prevention // Toxicology. 2000. Vol. 148. Pp. 187–197.
Ahmad N., Gupta S., Mukhtar H. Green tea polyphenol epigallocatechin-3-gallate differentially modulates nuclear factor kB in cancer cells versus normal cells // Archives of Biochemistry and Biophysics. 2000. Vol. 376. Pp. 338–346.
Bagchi D., Sen C.K., Ray S.D., Dipak K., Bagchi M., Preuss H.G., Vinson J.A. Molecular mechanisms of cardiopro-tection by a novel grape seed proanthocyanidin extract // Mutation Research. 2003. Vol. 523. Pp. 87–97.
Vinson J.A., Mandarano M.A., Shuta D.L., Bagchi M., Bagchi D. Beneficial effects of a novel IH636 grape seed pro-anthocyanidin extract and a niacin-bound chromium in a hamster aterosclerosis model // Molecular and Cellular Bio-chemistry. 2002. Vol. 240. Pp. 99–103.
Foo L.Y., Porter L.J. The phytochemistry of proanthocyanidin polymers // Phytochemistry. 1980. Vol. 19. Pp. 1747–1754.
Chen C.K., Pace-Asciak C.R. Vasorelaxing activity of resveratrol and quercetin in isolated rat aorta // Gen. Pharmacol. 1996. Vol. 27. Pp. 363–366.
Lin J.K., Tsai S.H. Chemoprevention of Cancer and Cardiovascular Disease by Resveratrol // Proc. Natl. Sci. Counc. ROC(B). 1999. Vol. 23, N3. Pp. 99–106.
King P.J., Ma G., Miao W., Jia Q., McDoughall B.R., Reinecke M.G., Cornell C., Kuan J., Kim T.R., Robinson Jr.W.E. Structure-activity relationships: analogues of the dicaffeoylquinic and dicaffeoyltartaric acids as potent inhibitors of human immunodeficiency virus type 1 integrase and replication // J. Med. Chem. 1999. Vol. 42. Pp. 497–509.
Aggarwal B.B., Bhardwaj A., Aggarwal R.S., Seeram N.P., Shishodia S., Takada Y. Role of Resveratrol in Prevention and Therapy of Cancer: Preclinical and Clinical Studies // Anticancer Research. 2004. Vol. 24 (5120-A). Pp. 3–60.
Огай Ю.А., Алексеева Л.М., Сиказан О.М., Катрич Л.И. Полифенольные биологически активные компоненты пищевого концентрата «Эноант» // Проблемы, достижения и перспективы развития медико-биологических наук и практического здравоохранения: материалы конференции. Симферополь, 2005. Т. 141, ч. 1. С. 14–19.
Соляник Г.И., Тодор И.Н., Шпилевая С.И., Пясковская О.Н., Дасюкевич О.И. Использование «Эноанта» для коррекции токсических проявлений противоопухолевой терапии цисплатином в эксперименте // Проблемы, до-стижения и перспективы развития медико-биологических наук и практического здравоохранения. Симферо-поль, 2005. Т. 141, ч. 1. С. 60–67.
Банахевич Н.В., Олейниченко Г.П., Березецкая Н.М., Соляник Г.И. Использование «Эноанта» для коррекции анемий у онкологических больных (клинические исследования) // Проблемы, достижения и перспективы разви-тия медико-биологических наук и практического здравоохранения. Симферополь, 2005. Т. 141, ч. 1. С. 68–71.
ГОСТ 28561-90. Продукты переработки плодов и овощей. Метод определения сухих веществ или влаги.
Woodring P.J., Edwards P.A., Chisholm M.G. HPLC determination of nonflavonoid phenols in vidal blanc wine using electrochemical detection // J. Agric. Food Chem. 1990. Vol. 38. Pp. 729–732.
Peng Z., Hayasaka Y., Iland P.G., Sefton M., Hoj P., Waters E.J. Quantitative Analysis of Polymeric Procyanidins (Tannins) from Grape (Vitis vinifera) Seeds by Reverse Phase High-Performance Liquid Chromatography // J. Agric. Food Chem. 2001. Vol. 49, N1. Pp. 26–31.
Лакин Г.Ф. Биометрия: учеб. пособие для биол. спец. вузов. М., 1990. 352 с.
Валуйко Г.Г. Технология виноградных вин. Симферополь, 2001. 624 с.
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.
