| تعداد نشریات | 284 |
| تعداد نشریات سازمان | 82 |
| تعداد شماره‌ها | 3,063 |
| تعداد مقالات | 34,184 |
| تعداد مشاهده مقاله | 46,806,789 |
| تعداد دریافت فایل اصل مقاله | 77,794,707 |
Evaluation of Phenolic Compounds, Antioxidant Activities and Antioxidant Enzymes of Wild Grape Peel and Pulp | ||
| Journal of Medicinal plants and By-products | ||
| دوره 10، Special، تیر 2021، صفحه 29-38 اصل مقاله (190.28 K) | ||
| نوع مقاله: Research Paper | ||
| شناسه دیجیتال (DOI): 10.22092/jmpb.2020.126031.1111 | ||
| نویسندگان | ||
| Roghayeh Khoshamad1؛ Hamid Hassanpour* 1؛ Amir Rahimi2 | ||
| 1Department of Horticultural Sciences, Faculty of Agriculture and Natural Resources, Urmia University, Urmia, Iran | ||
| 2Department of Plant Production and Genetics, Faculty of Agriculture and Natural Resources, Urmia University, Urmia, Iran | ||
| چکیده | ||
| Peel and pulp of grape (Vitis vinifera L.) berries contain a wide range of bioactive compounds that may be responsible for their biological activities. Phenolic compounds, antioxidant capacity and antioxidant enzymes of wild grape accessions from the West Azerbaijan province were investigated in different fractions of berries, i.e., peel and pulp fractions. The total phenol (TP) content ranged from 139.29-843.10 and 151.67-416.91 mg Gallic acid equivalent (GAE) per 100 g in the peel and pulp, respectively. The highest level of antioxidant capacity and antioxidant enzymes activities (Catalase (CAT) and Superoxide dismutase (SOD)) in all the native accessions was observed in peel fraction. Also, principal component analysis (PCA) demonstrated that genotypic effect is more pronounced toward peel antioxidant activity based on 2,2-Diphenyl-1-picrylhy (DPPH) assay and pulp total anthocyanin (TA) of grape berries. The present study displays the potential of native grapeaccessions studied for improvement of nutritional value through germplasm enhancement programs. | ||
| کلیدواژه‌ها | ||
| Catalase enzyme؛ Iran؛ Principal component analysis؛ Total phenol | ||
| مراجع | ||
|
1. Benzie IF, Strain JJ. The ferric reducing ability of plasma (FRAP) as measurement of antioxidant power–the FRAP assay. Anal Biochem. 1996;239:70-76.
2. Borbalan AMA, Zorro L, Guillen DA, Barroso CG. Study of the polyphenol content of red and white grape varieties by liquid chromatography – mass spectrometry and its relationship to antioxidant power. J Chromatogr A. 2003;1012:31-38.
3. Bowler C, van Montagu M, Inze D. Superoxide dismutase and stress tolerance. Annu Rev Plant Phys. 1992;43:83-116.
4. Brand-Williams W, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. LWT - Food Sci Technol. 1995;28:25-30.
5. Cavallos-Casals BA, Byrne D, Okie WR, Cisneros-Zevallos L. Selecting new peach and plum genotypes rich in phenolic compounds and enhanced functional properties. Food Chem. 2006;96:273-280.
6. Chance B, Maehly AC. Assay of catalases and peroxidase. Method Enzymol. 1955;2:764-775.
7. Chandra HM, Ramalingam S. Antioxidant Potentials of skin, pulp, and seed fractions of commercially important tomato cultivars. Food Sci Biotech. 2011;20:15-21.
8. Ercisli S, Orhan E, Ozdemir O, Sengul M. The genotypic effects on the chemical composition and antioxidant activity of sea buckthorn (Hippophaerhamnoides L.) berries grown in Turkey. Sci Hortic-Amsterdam. 2007;115:27-33.
9. Erkan M, Wang SY, Wan CY. Effect of UV treatment on antioxidant capacity, antioxidant enzyme activity and decay in strawberry fruit. Postharvest Biol Tec. 2008;48:163-171.
10. Giusti MM, Wrolstad RE. Anthocyanin characterization and measurement with UV-visible spectroscopy. In: Wrolstad RE, editors. Current Protocols in Food Analytical Chemistry. Wiley, New York. 2001;142-175.
11. Guo C, Yang J, Wei J, Li Y, Xu J, Jiang Y. Antioxidant activities of peel, pulp, and seed fractions of common fruits as determined by FRAP assay. Nutr Res. 2003;23:1719-1726.
12. Hassanpour H, Hamidoghli Y, Hajilo J, Adlipour M. Antioxidant capacity and phytochemical properties of cornelian cherry (Cornusmas L.) genotypes in Iran. Sci Hortic-Amsterdam. 2011;129:459-463.
13. Hulya Orak H. Total antioxidant activities, phenolics, anthocyanins and polyphenoloxidase activities of selected red grape cultivars and their correlations. Sci Hortic-Amsterdam. 2007;111:235-241.
14. Hulya Orak H, Yagar H, Isbilir SS. Comparison of antioxidant activities of juice, peel, and seed of pomegranate (Punicagranatum L.) and inter-relationships with total phenolic, tannin, anthocyanin, and flavonoid contents. Food Sci Biotech. 2012;21:373-387.
15. Korekar G, Stobdan T, Arora R, Yadav A, Singh SB. Antioxidant capacity and phenolics content of apricot (Prunusarmeniaca) kernel as a function of genotype. Plant Food Hum Nutr. 2011;66:376-383.
16. Li HB, Xia EQ, Deng GF, Guo YJ. Biological activities of polyphenols from grapes. Int J Mol Sci. 2010;11:622-646.
17. Li H, Wang X, Li Y, Li P, Wang H. Polyphenolic compounds and antioxidant properties of selected China wines. Food Chem. 2009;112:454-460.
18. Liang ZC, Owens CL, Zhong GY, Cheng LL. Polyphenolic profiles detected in the ripe berries of Vitisvinifera germplasm. Food Chem. 2011;129:940-950.
19. Liang Z, Yang Y, Cheng L, Zhong GY. Polyphenolic composition and content in the ripe berries of wild Vitis species. Food Chem. 2012;132:730-738.
20. Mitic MN, Souquet JM, Obradovi MV, Mitic SS. Phytochemical profiles and antioxidant activities of serbian table and wine grapes. Food Sci Biotech. 2012;21:1619-1626.
21. Moyer RA, Hummer KE, Finn CE, Frei B, Wrolstad RE. Anthocyanins, phenolics, and antioxidant capacity in diverse small fruits: Vaccinium, Rubus, and Ribes. J Agr Food Chem. 2002;50:519-525.
22. Revilla E, Carrasco D, Benito A, Arroyo-Garcia R. Anthocyanin composition of several wild grape accessions. Am J Enol Viticul. 2010;61:536-543.
23. Rockenbach I, Rodrigues E, Gonzaga LV, Caliari V, Genovese MI, Gonçalves A, Fett R. Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil. Food Chem. 2011;127:174-179.
24. Scalzo J, Politi A, Pellegrini N, Mezzetti B, Battino M. Plant genotype affects total antioxidant capacity and phenol contents in fruit. Nutrition. 2005;21:207-213.
25. Singha I, Kumar Das S. Antioxidant potential of different grape cultivars against Fenton-like reagent-induced liver damage ex-vivo. Indian J Biochem Bio. 2014;51:372-377.
26. Slinkard K, Singleton VL. Total phenol analyses: Automation and comparison with manual methods. Am J Enol Viticul. 1977;28:49-55.
27. Sung J, Lee J. Antioxidant and antiproliferative activities of grape seeds from different cultivars. Food Sci Biotech. 2010;19:321-326.
28. Thayer WS. Superoxide-dependent and superoxide-independent pathways for reduction of nitro blue tetrazolium in isolated rat cardiac myocytes. Arch Biochem Biophys. 1990;276:139-145.
29. Xu C, Yang Y, Cao L, Jiang L. Phenolic compounds and antioxidant properties of different grape cultivars grown in China. Food Chem. 2010;119:1557-1565.
30. heat shock treatment at different storage temperatures. Postharvest Biol Tec. 2009;54:101-105. | ||
|
آمار تعداد مشاهده مقاله: 709 تعداد دریافت فایل اصل مقاله: 404 |
||