Document Type: Research paper
Authors
1 Department of Horticulture Faculty of Agriculture Shiraz University Shiraz, Iran
2 Department of Horticultural Science, College of Agriculture, Shiraz University, Shiraz, Iran
Abstract
Grapes are significant sources of nutritional antioxidants as well as biologically active dietary components. This study was carried out to determine the amount of total phenols, anthocyanins and antioxidant activity of 35 grapevine (Vitis vinifera L.) cultivars grown in Fars province (Iran). Ripened bunches were randomly harvested from grapevine collection in Zarghan (Fars province, Iran) Agricultural Research Center, and then were transferred to the laboratory. Berry size (length, diameter, and weight), skin weight, acidity, vitamin C, total soluble solids (TSS), pH, phenols, anthocyanins and antioxidant activity were evaluated. The results showed that total phenols, anthocyanin and antioxidant activity in the berries varied among the investigated cultivars. ‘Gandome Uromia’ (Red, 64) and ‘Rishbaba Uromia’ (Red, 75) cultivars had the highest values of antioxidant activity and total phenols. The lowest amount of phenol was obtained from ‘Divaneh Kashmar’ (White, 135) cultivar. Anthocyanin and antioxidant activity were the lowest in ‘Jeshnion Bavanat’ (White, 105) cultivar. Antioxidant activity had a positive significant correlation with amount of phenols and anthocyanin. In general, it was found that different cultivars in this study had a vast range of antioxidant activity from 14.55 to 66.47%.
Keywords
1. Antonietta, B. and C. Terracone. 2011. Varietal Differences Among the Phenolic Profiles and Antioxidant Activities of Seven Table Grapes Cultivars Grown in the South of Italy Based on Chemometrics. J. Agr. Food Chem. DOI: 10:1021.jf203003c.
2. Anttonen, M. J. and R.O. Karjalainen. 2005. Environmental and Genetic Variation of Phenolic Compounds in Red Raspberry. J. Food Comp. Anal.18:759-769.
3. Arnous, A., Makris, D.P. and P. Kefalas. 2002. Correlation of Pigment and Flavanol Content with Antioxidant Properties in Selected Aged
Regional Wines from Greece. J. Food Comp. Anal. 15: 655-665.
4. Benvenuti, S., F. Pellati, M. Melegari, and D. Bertelli. 2004. Polyphenols, Anthocyanins, Ascorbic Acid and Radical Scavenging Activity of Rubus, Ribes, and Aronia. J. Food Sci. 69(3):164-169.
5. Burns, J., P.T. Gardner, J. O’Neil, S. Crawford, I. Morecroft, D.B. McPhail, C. Lister, D. Matthews, M.R. MacLean, M.E. Lean, G.G. Duthie, and A. Crozier. 2000. Relationship among Antioxidant Activity, Vasodilation Capacity, and Phenolic Content of Red Wines. J. Agr. Food Chem. 48:220-230.
6. Cantos, E., J.C. Espin, and F.A. Tomas-Barberan. 2002. Varietal Differences among the Polyphenol Profiles of Seven Table Grape Cultivars Studied by LC–DAD-MSMS. J. Agr. Food Chem. 50:5691-5696.
7. Carreno, J., A. Martinez, L. Almela, and J.A. Fernandez-Lopez. 1995. Proposal of an Index for the Objective Evaluation of the Colour of Red Table Grapes. Food Rese. Inter. 28:373-377.
8. Chamkha, M., B. Cathala, V. Cheynier, and R. Douillard. 2003. Phenolic Composition of Champagnes from Chardonnay and Pinot Noir Vintages. J. Agr. Food Chem.51:3179-3184.
9. Frankel, E.N., A.L. Waterhouse, and P.L. Teissedre. 1995. Principal Phenolic Phytochemicals in Selected California Wines and their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins. J. Agr. Food Chem. 43:890-894.
10. Gao, L. and G.Mazza. 1995. Characterization, Qualification and Distribution of Anthocyanins and Colourless Phenols in Cherries. J. Agr. Food Chem. 43: 343-346.
11. Hulya-Orak, H. 2007. Total Antioxidant Activities, Phenolics, Anthocyanins, Polyphenoloxidase Activities of Selected Red Grape Varieties and their Correlation. Sci. Hort. 111:235–241.
12. Javanmardi, J., C. Stushnoff, E. Locke, and J.M. Vivanco. 2003. Antioxidant Activity and Total Phenolic Content of Iranian Ocimum Accessions. Food Chem. 83:547-550.
13. Jiang, H, J.F. Liang, F. Zhou, Z.W. Yang, and G.Z. Zhang. 2006. Changes of Contents and Antioxidant Activities of Polyphenols during Fruit Development of Four Apple Cultivars. Eur. Food Res. Technol. 223:743-748.
14. Kadir, U.Y., E. Sezai, Z. Yasar, S. Memnune, and Y.K. Ebru. 2009. Preliminary Characterization of Cornelian Cherry (Cornus mas L.) Genotypes for their Physicochemical Properties. Food Chem. 114:408-412.
15. Kim, D.O.,S.W. Jeong, andCY.Lee.2003. Antioxidant Capacity of Phenolic Phytochemicals from Various Cultivars of Plums. Food Chem.81:321-326.
16. Lavee, S. 2000. Grapevine (Vitis vinifera) Growth and Performance in Warm Climates. In A. Erez (Ed.), Temperate Zone Fruit Crops In Warm Climates (pp. 343-366). Kluwer Academic Publisher, Netherlands.
17. Leifert, W.R. and M.Y. Abeywardena. 2008. Cardioprotective Actions of Grape Polyphenols. Nutr. Rese.28:729-737.
18. Makris, D.P., G. Boskou, N.K. Andrikopoulos, and P. Kefalas. 2008. Characterisation of Certain Major Polyphenolic Antioxidants in Grape (Vitis Vinifera Cv. Roditis) Stems by Liquid Chromatography–Mass Spectrometry. Euro. Food Rese. Technol. 226:1075–1079.
19. Moon, J.H. and J.Terao.1998. Antioxidant Activity of Caffeic Acid and Dihydrocaffeic Acid in Lard and Human Low-Density Lipoprotein. J. Agr. Food Chem. 46: 5062–5065.
20. Moyer, R.A., K.E. Hummer, C.E. Finn, B. Frei, and R.E. Wrolstad. 2002. Anthocyanins, Phenolics, and Antioxidant Capacity in Diverse Small Fruits: Vaccinium, Rubus, and Ribes. J. Agr. Food Chem. 50:519–525.
21. Palomino, O., M.P. Gomez-Serranillos, K. Slowing, E. Carretero, and A. Villar.2000. Study of Polyphenols in Grape Berries by Reversed-Phase High-Performance Liquid Chromatography. J. Chrom. 870: 449–451.
22. Pantelidis, G.E., M. Vasilakakis, G.A. Manganaris, and Gr. Diamanntidis. 2007. Antioxidant Capacity, Phenol, Anthocyanin and Ascorbic Acid Contents in Raspberries, Blackberries, Red Currants, Gooseberries and Cornelian Cherries. Food Chem. 102:777–783.
23. Poudel, P.R., H. Tamura, I. Kataoka, and R. Mochioka. 2008. Phenolic Compounds and Antioxidant Activities of Skins and Seeds of Five Wild Grapes and Two Hybrids Native to Japanese. J. Food Comp. Anal. 21:622-625.
24. Rimm, E.B., A. Aschiero, E. Giovannucci, D. Spiegelman, M.J. Stampfer, W.C. Willett. 1996. Vegetables, Fruit, and Cereal Fiber Intake and Risk of Coronary Heart Disease Among Men. J. Amer. Medi. Asso. 275:447–451.
25. Terry, P., J.B. Terry, and A.Wolk. 2001. Fruit and Vegetable Consumption in the Prevention Of Cancer: An Update. J. Inter. Medi. 250:280–290.
26. Varandas, S., M.J. Teixeira, J.C. Marques, A. Alves, and M.M.S.M. Bastos. 2004. Glucose and Fructose Levels on Grape Skin: Interference in Lobesia botrana Behaviour. Anal.ChimicaActa.513, 351–355.
27. Wei, Y., L. Zhou, G. Deng, P. Wang, D. Creech, and Sh. Li. 2011. Anthocyanins, Phenolics, and Antioxidant Capacity of Vaccinium spp. in Texas, USA.Pharm. Crops. 2:11-23.
28. Wrolstad, R.E. 1976. Color and Pigment Analyses in Fruit Products. In: Agr. Station Bulletin. 624:Oregon State University.
29. Xu, C., Y. Zhang, L. Cao, and J. Lu. 2010. Phenolic Compounds and Antioxidant Properties of Different Grape Cultivars Grown in China. Food Chem. 119:1557-1565.
30. Yang, J., T. E. Martinson, and R. H. Liu. 2009. Phytochemical Profiles and Antioxidant Activities of Wine Grapes. Food Chem. 116: 332–339.
31. Ziegler, R.G. 1991. Vegetables, Fruits and Carotenoids and the Risk of Cancer. Amer. J. Clin. Nutr. 53:251–259.
