Phenolic Composition of the Edible Parts (Flesh and Skin) of Bordo Grape (Vitis labrusca) Using HPLC-DAD-ESI-MS/MS

The aim of this study was the detailed characterization of the phenolic composition and the determination of the antioxidant activity of the Bora grape (Vitis labrusca) cultivated in South Brazil. The edible parts of Bora grapes (flesh and skin) contained 1130 mg/kg of total phenolic compounds (as gallic acid), mainly located in the skins. Anthocyanin content in the skins was high, largely as 3,5-diglucosides (1359 mg/kg, as malvidin 3,5-diglucoside). Total flavonols accounted for 154 mu mol/kg, mainly located in the skins and with myricetin 3-glucoside as the principal flavonol in both grape parts. Very low amounts of flavan-3-ol monomers and dimers and low amounts of polymeric proanthocyanidins, with a composition similar to that reported for V. vinifera grape varieties, were found in Bordo grape skins. Hydroxycinnamic acid derivatives mainly derived from caffeic acid and were found in the skins in high amounts, ten times higher than in the flesh (total amount: 483 mu mol/kg). Finally, the Bora grape cultivar can be considered a high resveratrol producer (10.91 mg/kg) and also exhibited a high value of total antioxidant capacity (37.6 +/- 1.0 mmol/kg, as Trolox).Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES

Phenolic Composition of the Brazilian Seedless Table Grape Varieties BRS Clara and BRS Morena

The detailed phenolic composition (anthocyanins, flavonols, hydroxycinnamic acid derivatives, stilbenes, and flavan-3-ols) in the skin and flesh of the new BRS Clara and BRS Morena seedless table grapes has been studied using HPLC-DAD-ESI-MS/MS. The two grapes, especially BRS Morena, contained high amounts of phenolic compounds, mainly located in their skins and qualitatively not different from those found in Vitis vinifera grapes. In addition, BRS Morena (a teinturier variety) showed qualitatively different phenolic compositions in its skin and flesh, mainly affecting the anthocyanin and flavonol profiles. Consistent with high phenolic contents, high antioxidant capacity values were registered for both grape varieties, especially for BRS Morena. Proanthocyanidins and hydroxycinnamoyl-tartaric acids were the major phenolic compounds found in BRS Clara and were also important in BRS Morena, although anthocyanins were the main phenolic compounds in the latter case. These results suggest that the entire grapes, including the skin, may potentially possess properties that are beneficial to human health. In this context, the BRS Morena grape can be considered as a high resveratrol producer.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES

Bog bilberry phenolics, antioxidant capacity and nutrient profile

GRUZ, Jiri/0000-0002-8546-9697; Gruz, Jiri/0000-0002-8546-9697; Hermosin-Gutierrez, I./0000-0003-2343-5157; Strnad, Miroslav/0000-0002-2806-794XWOS: 000369494300047PubMed: 26868586Phenolics and nutrient profiles of bog bilberry (Vaccinium uliginosum L.) collected from high mountain pastures in northeast Anatolia (Turkey) were examined for the first time in this study. The major soluble sugar identified in the berry was fructose, following by glucose, and the main organic acid identified was citric acid, followed by malic acid. Eleven phenolic acids and 17 anthocyanin 3-glycosides were identified and quantified. Caffeic acid in the free and glycoside forms and syringic acid in the ester form were the major phenolic acids, and the major individual anthocyanin present in the berry was malvidin 3-glucoside (24%). The highest total phenolics and anthocyanin contents were obtained from the anthocyanin fraction in conjunction with the highest antioxidant capacity, followed by the polyphenolic and aqueous fractions, FRAP, ORAC and DPPH, in that order. Our findings can be used to compare bog bilberry with other Vaccinium berries and to help clarify the relative potential health benefits of different berries. (C) 2016 Elsevier Ltd. All rights reserved.Research Fund of Karadeniz Technical University (KTU-BAP Project)Karadeniz Teknik University [2005.111.004.02]; Council of Higher Education of Turkey (CoHE)Ministry of National Education - Turkey; Ministry of Education, Youth and Sports of the Czech RepublicMinistry of Education, Youth & Sports - Czech Republic [LO1204, LK21306]; Czech Science FoundationGrant Agency of the Czech Republic [GA14-34792S]Financial support for this study was provided by the Research Fund of Karadeniz Technical University (KTU-BAP Project No: 2005.111.004.02). The author Faik Ahmet AYAZ also greatly appreciates the support given by the Council of Higher Education of Turkey (CoHE). J.G. acknowledges the support of the Ministry of Education, Youth and Sports of the Czech Republic (LO1204 and LK21306) and the Czech Science Foundation (GA14-34792S)

Optimizing the extraction of anthocyanins from the skin and phenolic compounds from the seed of jabuticaba fruits (Myrciaria jabuticaba (Vell.) O. Berg) with ternary mixture experimental designs

Total phenolic compounds (TPC) extraction from the seed and total monomeric anthocyanins (TMA) extraction from the skin of "Sabara" jabuticaba were optimized with simplex lattice designs for solvent mixing, and the extraction time was optimized by univariate design. The optimum conditions for the extraction method were ethanol: water (60: 40 v/v) solvent for TPC (seed) and methanol: water: acetic acid (80:20:0.5 v/v/v) solvent for TMA (skin). For both compound groups, the optimum extraction time was 30 min. The TMA yield for the skin of the "Sabara" variety was 1172.16 mg cyanidin-3-glycoside equivalents per 100 g freeze-dried sample, and for TPC in the seed, it was 86.50 mg gallic acid equivalents per 1 g freeze-dried sample. Both optimized extraction protocols proved to be extremely fast, simple, inexpensive and to have excellent extraction performance. The optimized protocols were compared with two other methods described in the literature and they were also applied to study the TMA contents in skin and the TPC contents in seed of five other varieties of jabuticaba, harvested in 2014 and 201530715061514CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQ145652/2014-

Extracts of peels and seeds of five varieties of brazilian jabuticaba present high capacity to deactivate reactive species of oxygen and nitrogen

Jabuticaba has a high concentration of phenolic compounds, which have a significant antioxidant capacity. Methodologies have been developed to evaluate the ability of plant extracts to fight free radicals such as H2O2, O-2(center dot)-, HOCl, ONOO- and ROO center dot. Thus, the capacity of deactivation of reactive oxygen species (ROS) and reactive nitrogen species (RNS) in peel and seed extracts of five varieties of jabuticaba was evaluated. Sabara peel (SFP) deactivated HOCl with IC50 9.24g. mL(-1); Paulista seed (PF) deactivated O-2(center dot)- with IC50 16.15g. mL(-1); Coroada seed (CFP) deactivated ONOO- with IC50 3.84g. mL(-1); the peel of CFP deactivated ONOO- with IC50 5.88g. mL(-1); the peel of SFP deactivated the ROO center dot at 918.16mol TE. g(-1); and Sabara seed deactivated H2O2 with 49.11% inhibition at a concentration of 125g. mL(-1) of extract. These results demonstrate the high antioxidant potential of this fruit, indicating that it could be extremely beneficial to human health741135140CAPES - Coordenação de Aperfeiçoamento de Pessoal e Nível SuperiorCNPQ - Conselho Nacional de Desenvolvimento Científico e Tecnológicosem informação145652/2014-

Aging of red wines made from hybrid grape cv. BRS Violeta: Effects of accelerated aging conditions on phenolic composition, color and antioxidant activity

Aging is an enological technique usually employed with Vitis vinifera wines for improving and stabilizing wine sensory attributes like red wine color. However, red wines made from non-vinifera grape cultivars are considered not suitable for classic wine aging because they are prone to color loss during processing and storage, mainly due to the major occurrence of non-acylated anthocyanidin 3,5-diglucosides. The recently developed hybrid grape cv. BRS Violeta gives rise to deep red-purplish colored wines characterized by an important contribution of p-coumaroylated anthocyanidin 3,5-diglucosides. In this work, Violeta red wines were subjected to control (storage at 15 degrees C) and accelerated (storage at 25,35 and 50 degrees C) aging for 120 days. Total phenolic content was only significantly decreased by 23% in accelerated aged wines at 50 degrees C, whereas antioxidant capacity was mainly reduced in the first 20 days of aging (around 35% for all the wines, except for 45% for wine aged at 50 degrees C) and then remained almost stable. In contrast, total anthocyanin content decreased following expected first-order kinetics and the variation of rate constants with regard to temperature fitted well with an Arrhenius-type equation. The calculated activation energy for disappearance of anthocyanins (47 kJ/mol) was close to the lower limit of the range of values reported for thermal degradation of anthocyanidin 3-glucosides. In addition, half-life values for p-coumaroylated anthocyanidin 3,5-glucosides of Violeta wine aged at 50 degrees C almost doubled those of their corresponding non-acylated derivatives. The latter result is suggested to be the main reason behind the relatively high resistance of Violeta wine towards the disappearance of anthocyanin under accelerated aging conditions. Finally, chromatic characteristics of Violeta wines did not significantly change their C* values during aging but L* and h* values increased as expected, the latter mainly due to higher increases of the yellow color component (b*) over lower decreases of the red color component (a*). These color changes were more drastic in the accelerated aged wines and the wine aged at 25 degrees C still maintained interesting color characteristics close to those of the control aged wine that did not change very much. (C) 2013 Elsevier Ltd. All rights reserved.Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq