Abstract
Increased consumption of fresh fruits and vegetables has been associated with protection against various diseases including cancers and cardiovascular diseases. Even the exact mechanism has not yet been fully elucidated, physiological benefits of plant food consumption are often associated with the intake of a plethora of biologically-active compounds, especially those with good antioxidant properties. In recent years great attention has been directed to the polyphenolic compounds. In this study, phenolic composition and antioxidant capacity of white table grapes of cv. Vittoria was investigated, including the stability of phenolics and antioxidant properties during cold storage. Table grapes was sampled from vineyard Sokolusa (Middle Dalmatia, Croatia) and stored at 4 oC. Total phenols in grape skin extracts (GSE) were determined using Folin-Ciocalteu method. The content of individual polyphenolic compounds was analyzed using HPLC-RP-PDA technique. The antioxidant properties of GSEs were determined as ferric reducing/antioxidant potential (FRAP) and 2, 2-diphenyl-1-pycrilhydrazyl free radical scavenging ability (DPPH). GSEs of fresh grapes were rich in phenolics and had good antioxidant capacity determined as FRAP and DPPH. The average concentration of TP in GSE of fresh grapes was 883±19 mg GAE/L. The presence of quercetin, kaempferol, rutin and trans-resveratrol was confirmed in all GSEs. The dominant flavonoid compound was quercetin-4-glucoside. No obvious changes in total phenol content and FRAP were observed during cold storage. The quercetin, rutin and quercetin-4 glucoside levels declined during the first two weeks of cold storage, while those of resveratrol remained constant and did not differ from fresh grapes. The decrease of DPPH radical scavenging efficiency was also noticed. The results indicate that during the cold storage changes occur in the phenolic composition of table grapes cv. Vittoria. The decrease in flavonols could be responsible for the changes observed in DPPH radical scavenging efficiency of GSEs.
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Claims 12
Claim · model-written summary
Fresh grape skin extracts were rich in phenolics.
Verbatim
t0“table grapes of cv. Vittoria”
e0“GSEs of fresh grapes were rich in phenolics”
e1“grape skin extracts (GSE)”
Claim · model-written summary
Fresh grape skin extracts had good antioxidant capacity by FRAP and DPPH.
Verbatim
t0“table grapes of cv. Vittoria”
e0“had good antioxidant capacity determined as FRAP and DPPH”
Claim · model-written summary
Mean total phenols in fresh grape skin extracts were 883±19 mg GAE/L.
Verbatim
t0“table grapes of cv. Vittoria”
e0“The average concentration of TP in GSE of fresh grapes was 883±19 mg GAE/L”
Claim · model-written summary
Quercetin, kaempferol and rutin were present in all grape skin extracts.
Verbatim
t0“table grapes of cv. Vittoria”
e0“The presence of quercetin, kaempferol, rutin and trans-resveratrol was confirmed in all GSEs”
Claim · model-written summary
Trans-resveratrol was present in all grape skin extracts.
Verbatim
t0“table grapes of cv. Vittoria”
e0“trans-resveratrol was confirmed in all GSEs”
Claim · model-written summary
Quercetin-4-glucoside was the dominant flavonoid compound.
Verbatim
t0“table grapes of cv. Vittoria”
e0“The dominant flavonoid compound was quercetin-4-glucoside”
Claim · model-written summary
Total phenol content showed no obvious change during cold storage.
- Taxon
- table grapest0
- Treatment
- cold storagee0
- Outcome
- total phenol contente0
- Direction
- No obvious changese0
Not reportedComparator
Verbatim
t0“table grapes of cv. Vittoria”
e0“No obvious changes in total phenol content and FRAP were observed during cold storage”
Claim · model-written summary
FRAP showed no obvious change during cold storage.
Not reportedComparator
Verbatim
t0“table grapes of cv. Vittoria”
e0“No obvious changes in total phenol content and FRAP were observed during cold storage”
Claim · model-written summary
Quercetin, rutin and quercetin-4 glucoside levels declined during the first two weeks of cold storage.
- Taxon
- table grapest0
- Treatment
- cold storagee0
- Outcome
- quercetin, rutin and quercetin-4 glucoside levelse0
- Direction
- declinede0
- Qualifier
- first two weekse0
Not reportedComparator
Verbatim
t0“table grapes of cv. Vittoria”
e0“The quercetin, rutin and quercetin-4 glucoside levels declined during the first two weeks of cold storage”
Claim · model-written summary
Resveratrol levels remained constant and did not differ from fresh grapes during cold storage.
Verbatim
t0“table grapes of cv. Vittoria”
t1“cold storage”
e0“those of resveratrol remained constant and did not differ from fresh grapes”
Claim · model-written summary
DPPH radical scavenging efficiency decreased during cold storage.
- Taxon
- table grapest1
- Treatment
- cold storaget0
- Outcome
- DPPH radical scavenging efficiencye0
- Direction
- decreasee0
Not reportedComparator
Verbatim
t0“cold storage”
t1“table grapes of cv. Vittoria”
e0“The decrease of DPPH radical scavenging efficiency was also noticed”
Claim · model-written summary
The decrease in flavonols could explain the change in DPPH scavenging efficiency.
Verbatim
t0“table grapes of cv. Vittoria”
e0“The decrease in flavonols could be responsible for the changes observed in DPPH radical scavenging efficiency of GSEs”
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