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Commercial dietary ingredients from Vitis vinifera L. leaves and grape skins: antioxidant and chemical characterization.
J Agric Food Chem. 2006 Jan 25; 54(2):319-27.JA

Abstract

This paper reports an attempt to functionally and chemically characterize commercial ingredients from Vitis vinifera L. grape skins, grape pomace, and leaves, which are used in the formulation of dietary antioxidant supplements. The antioxidant capacity of these ingredients was assessed for the first time by the oxygen radical absorbance capacity (ORAC) methodology. Ingredients from grape skins and pomace (n = 17) showed ORAC values from 1.38 to 21.4 mumol Trolox equivalents/mg whereas ingredients from leaves (n = 4) showed ORAC values from 1.52 to 2.55 mumol Trolox equivalents/mg. The high-performance liquid chromatography-diode array detection/electrospray ionization-mass sprectrometry analysis of anthocyanins and flavonols revealed the authenticity of the ingredients as derived from V. vinifera L. and confirmed large differences in their phenolic content and distribution. A progressive decline in both antioxidant capacity and total anthocyanin content of a grape skin ingredient (43 and 40% decrease, respectively) was observed over a 60 day storage period (45 degrees C and 75% relative humidity), demonstrating its poor stability under these conditions.

Authors+Show Affiliations

Monagas M
Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain.
Hernández-Ledesma B
No affiliation info available
Gómez-Cordovés C
No affiliation info available
Bartolomé B
No affiliation info available

MeSH

AnthocyaninsAntioxidantsChromatography, High Pressure LiquidDietary SupplementsDrug StabilityFruitPhenolsPlant LeavesReactive Oxygen SpeciesSpectrometry, Mass, Electrospray IonizationVitis

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16417286

Citation

Monagas, María, et al. "Commercial Dietary Ingredients From Vitis Vinifera L. Leaves and Grape Skins: Antioxidant and Chemical Characterization." Journal of Agricultural and Food Chemistry, vol. 54, no. 2, 2006, pp. 319-27.
Monagas M, Hernández-Ledesma B, Gómez-Cordovés C, et al. Commercial dietary ingredients from Vitis vinifera L. leaves and grape skins: antioxidant and chemical characterization. J Agric Food Chem. 2006;54(2):319-27.
Monagas, M., Hernández-Ledesma, B., Gómez-Cordovés, C., & Bartolomé, B. (2006). Commercial dietary ingredients from Vitis vinifera L. leaves and grape skins: antioxidant and chemical characterization. Journal of Agricultural and Food Chemistry, 54(2), 319-27.
Monagas M, et al. Commercial Dietary Ingredients From Vitis Vinifera L. Leaves and Grape Skins: Antioxidant and Chemical Characterization. J Agric Food Chem. 2006 Jan 25;54(2):319-27. PubMed PMID: 16417286.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Commercial dietary ingredients from Vitis vinifera L. leaves and grape skins: antioxidant and chemical characterization. AU - Monagas,María, AU - Hernández-Ledesma,Blanca, AU - Gómez-Cordovés,Carmen, AU - Bartolomé,Begoña, PY - 2006/1/19/pubmed PY - 2006/3/29/medline PY - 2006/1/19/entrez SP - 319 EP - 27 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 54 IS - 2 N2 - This paper reports an attempt to functionally and chemically characterize commercial ingredients from Vitis vinifera L. grape skins, grape pomace, and leaves, which are used in the formulation of dietary antioxidant supplements. The antioxidant capacity of these ingredients was assessed for the first time by the oxygen radical absorbance capacity (ORAC) methodology. Ingredients from grape skins and pomace (n = 17) showed ORAC values from 1.38 to 21.4 mumol Trolox equivalents/mg whereas ingredients from leaves (n = 4) showed ORAC values from 1.52 to 2.55 mumol Trolox equivalents/mg. The high-performance liquid chromatography-diode array detection/electrospray ionization-mass sprectrometry analysis of anthocyanins and flavonols revealed the authenticity of the ingredients as derived from V. vinifera L. and confirmed large differences in their phenolic content and distribution. A progressive decline in both antioxidant capacity and total anthocyanin content of a grape skin ingredient (43 and 40% decrease, respectively) was observed over a 60 day storage period (45 degrees C and 75% relative humidity), demonstrating its poor stability under these conditions. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16417286/Commercial_dietary_ingredients_from_Vitis_vinifera_L__leaves_and_grape_skins:_antioxidant_and_chemical_characterization_ DB - PRIME DP - Unbound Medicine ER -