Total Phenolic and Flavonoid Contents, Phenolic Compositions and Color Properties of Fresh Grape Leaves

Ali Güler; Ahmet Candemir

Total Phenolic and Flavonoid Contents, Phenolic Compositions and Color Properties of Fresh Grape Leaves

Year 2014, Volume: 1 Issue: Özel Sayı-1, 778 - 782, 01.03.2014

Abstract

Grape leaves have been consumed as fresh and canned for years. Stuffed grape leaves (dolma) is a traditional delicacy for Turkish, Balkan and Middle East nations. In this study; grape leaves from Sultani Çekirdeksiz (SÇ), Sultan1 (S1), Sultan7 (S7) Saruhanbey (SB) and Narince (N) grape cultivars were assayed for their total phenolics, total flavonoids, some phenolic compounds and color properties. Total phenolic and total flavonoid contents of the samples were determined by Folin Ciocalteu and colorimetric aluminum chloride methods respectively. Results were expressed as Gallic acid and (+)-catechin equivalent mgg-1. The phenolic compositions of the samples were separated by HPLC. L*, a*, b* values of the samples were measured by Minolta Colorimeter and a/b values were calculated. Total phenolic contents varied from 9.72 to 14.22 mg g-1 fresh leaves and total flavonoid contents from 5.08 to 7.22 mg g-1 fresh leaves. L* values of samples were measured between 37.9─45.0 and a* values -8.3─ -3.9 and b* values 8.6 ─ 15.0. a/b values were calculated between -0.57─ -0.45. (+)-catechin. (-) epicatechin, gallic acid, caffeic acid and vanillic acid were detected in all grape leaf samples

Keywords

Grape leaves, Phenolics, Flavonoids, Color properties

References

Amellai, M., Bronner, C., Braincon, F., Haag, M., Anton, R. & Landry, Y. (1985). Inhibition of mast cells histamine release by flavonoids and bioflavonoids. Planta Medica, Feb (1), 16–20.
Bagchi, D., Garg, A., Krohn, R.L. et al. (1998). Protective proanthocyanidins antioxidants against TPA-induced hepatic and brain lipid peroxidation and DNA fragmentation and peritoneal macrophage activation in mice. General Pharmacology, 30, 771–776. grape seed and selected
Bonillai, E. P., Akoh, C.C., Sellappan S., Krewer, G. 2003. Phenolic Content and Antioxidant Capacity of Muscadine Grapes. J. Agric. Food Chem. 2003, 51, 5497-5503 5497
Catterall, S., Souquet, J.M., Cheynier, V., Clifford, M.N. & Ioannides, C. (2000). Modulation of the mutagenecity of food carcinogens by oligomeric and polymeric procyanidins isolated from grape seeds: synergistic genotoxicity with nitrosopyrrolidin. Journal of the Science of Food and Agriculture, 80, 91–101.
Doshi, P., Adsule, P., Banarjee,K., 2006. Phenolic composition and antioxidant activity in grapevine partsand berries (Vitis vinifera L.) cv. Kishmish Chornyi (Sharad Seedless) during maturation. International Journal of Food Science and Technology 2006, 41 (Supplement 1), 1–9
Gülcü, M., Demirci, A.Ş., 2011. Salamuraya İşlenen Bazı Asma Yapraklarının Kalite Özellikleri Üzerine Bir Araştırma. Tekirdağ Ziraat Fakültesi Dergisi. 2011 8 (3)
Landbo, A.K. & Meyer, A.S. (2001). Ascorbic acid improves Europeans grape juices by improving the juice’s ability to inhibit lipid peroxidation of human LDL in vitro. International Journal of Food Science and Technology, 36, 727–735.
Liviero, L. & Puglisi, P.P. (1994). Antimutagenic activity of procyanidins from Vitis vinifera. Fitoterapia, LXV, 203–209.
Mangiapane, H., Thompson, J., Salter, A., Brown, S., Bell, G.D. & White, D. (1992). The inhibition of the oxidation of low-density lipoprotein by (+) catechin, a natural occurring Pharmacology, 43, 445–450. Biochemical
Meng, J., Fang, Y., Zhang, A., Chen, S., Xu, T., Ren, Z., Han, G., Liu, J., Zhang, Z., Wang, H, 2011. Phenolic content and antioxidant capacity of Chinese raisins produced in Xinjiang Province. Food Research International 44 (2011) 2830-2836.
Ribereau, G.J. and E, Reynold. 1971. Science et Techniques de la Vigne. Tome 1., Biologie de la Vigne. Sols de Vignobles.Ed. Dunod. Paris.
Rusjan, D., Korosec-Koruza, Z., 2007. A comparison of extraction methods for selected phenolic compounds from grape berry skins using liquid chromatography and spectrometry. Acta. Chim. Slov., 54:114-118 (2007).
Siato, M., Hosoyama, H., Ariga, T., Kataoka, S. & Yamaji, N. (1998). Antiulcer activity of grape seed extracts and procyanidins. Journal of Agricultural and Food Chemistry, 46, 1460– 1464.
Singleton, V.L., Rossi, J. R., 1965. Colorimetry of total phenolics with Phospho molybdic phosphotungstic acid. American Journal of Enology and Viticulture 16: 144-158
Taware, P. B., Dhumal, K. N., Oulkar D.P., Patil S.H., Banarjee K. 2010. Phenolic Alterations in Grape Leavesi Berries and Wines Due to Foliar and Cluster Powdery Müldew Infections. International Journal of Pharma and Bio Sciences. V1(1) 2010.
Teissedre, P.L., Frankel, E.N., Waterhouse, A.L., Peleg, H. &German, J.B. (1996). Inhibition of in vitro human LDL oxidation by phenolic antioxidants from grapes and wines. Journal of the Science of Food and Agriculture, 70, 55–61.
Zhishen, J., Mengchneg, T., Jianming, W., 1999. The determination of flavonoids contents in mulberry and their scavenging effects on superoxide radicals. Food Chem.. 64. 555– 559 (1999).