Antioxidant Properties of Raisins (Vitis vinifera L.)

2009 ◽  
Vol 12 (6) ◽  
pp. 1302-1309 ◽  
Author(s):  
Andriana C. Kaliora ◽  
Aggeliki M. Kountouri ◽  
Vaios T. Karathanos
Keyword(s):  
Vitis Vinifera ◽  
Antioxidant Properties ◽  
Vitis Vinifera L

scholarly journals The Study of Antioxidant Components in Grape Seeds

Molecules ◽  
2020 ◽  
Vol 25 (16) ◽  
pp. 3736 ◽  
Author(s):  
Lenka Sochorova ◽  
Bozena Prusova ◽  
Tunde Jurikova ◽  
Jiri Mlcek ◽  
Anna Adamkova ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitis Vinifera ◽  
Ferulic Acid ◽  
Gallic Acid ◽  
Antioxidant Properties ◽  
Polyphenolic Compounds ◽  
Vitis Vinifera L ◽  
Coumaric Acid ◽  
Grape Seeds ◽  
Chromatographic Techniques

The paper deals with the study of antioxidant properties of extracts from vine seeds (Vitis vinifera L.) using spectrometric and chromatographic techniques. Ten vine varieties (Cerason, Laurot, Kofranka, Gewürztraminer, Hibernal, Blaufrankisch, Zweigeltrebe, Erilon, Palava, and Welschriesling) obtained from the years 2015, 2016, and 2017 were selected for the study. The antioxidant activity was determined spectrophotometrically using four fundamentally different methods; the content of total polyphenolic compounds was determined using the Folin–Ciocalteu method. In 2015, the content of 14 antioxidants (gallic acid, caffeic acid, coumaric acid, coutaric acid, ferulic acid, fertaric acid, trans-piceid, trans-piceatannol, rutin, quercetin-3-β-d-glucoside, quercitrin, myricetin, catechin, and epicatechin) were studied. The results of the study show the high content of antioxidant components in grape seeds and the differences in content in individual varieties and in individual years.

Berry quality and antioxidant properties in Vitis vinifera cv. Tempranillo as affected by clonal variability, mycorrhizal inoculation and temperature

2016 ◽  
Vol 67 (9) ◽  
pp. 961 ◽  
Author(s):  
Nazareth Torres ◽  
Nieves Goicoechea ◽  
Fermín Morales ◽  
M. Carmen Antolín
Keyword(s):  
Elevated Temperature ◽  
Vitis Vinifera ◽  
Mycorrhizal Fungi ◽  
Elevated Temperatures ◽  
Antioxidant Properties ◽  
Clonal Diversity ◽  
Vitis Vinifera L ◽  
Anthocyanin Content ◽  
Berry Quality ◽  
Amf Inoculation

The projected increase in mean temperatures caused by climate change is expected to have detrimental impacts on berry quality. Microorganisms as arbuscular mycorrhizal fungi (AMF) produce numerous benefits to host plants and can help plants to cope with abiotic stresses such as high temperature. The aims of this research were to characterise the response of three clones of Vitis vinifera L. cv. Tempranillo to elevated temperatures and to determine whether AMF inoculation can improve berry antioxidant properties under these conditions. The study was carried out on three fruit-bearing cuttings clones of cv. Tempranillo (CL-260, CL-1048 and CL-1089) inoculated with AMF or uninoculated and subjected to two temperature regimes (day–night: 24°C−14°C and 28°C−18°C) during berry ripening. Results showed that clonal diversity of Tempranillo resulted in different abilities to respond to elevated temperature and AMF inoculation. In CL-1048, AMF inoculation improved parameters related to phenolic maturity such as anthocyanin content and increased antioxidant activity under elevated temperature, demonstrating a protective role of AMF inoculation against warming effects on berry quality. The results therefore suggest that selection of new clones and/or the implementation of measures to promote the association of grapevines with AMF could be strategies to improve berry antioxidant properties under future warming conditions.

Resveratrol oligomers from Vitis Vinifera L. stems

Planta Medica ◽  
2007 ◽  
Vol 73 (09) ◽  
Author(s):  
H Amira-Guebailia ◽  
T Richard ◽  
S Rouaiguia ◽  
P Waffo Tueguo ◽  
JC Delaunay ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Vitis Vinifera L
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