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. 2020 Aug 15;25(16):3736.
doi: 10.3390/molecules25163736.

The Study of Antioxidant Components in Grape Seeds

Lenka Sochorova  1 , Bozena Prusova  1 , Tunde Jurikova  2 , Jiri Mlcek  3 , Anna Adamkova  3 , Mojmir Baron  1 , Jiri Sochor  1
Affiliations

The Study of Antioxidant Components in Grape Seeds

Lenka Sochorova et al. Molecules. .

Abstract

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.

Keywords: HPLC/UV-VIS; antioxidant activity; grape seeds; polyphenolic compounds.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Values of antioxidant activity determined using the DPPH method for individual vine varieties in 2015 (blue bars), 2016 (orange bars), and 2017 (green bars). 2015: p < 0.01, 2016: p < 0.01, 2017: p < 0.01.
Figure 2
Figure 2
Values of antioxidant activity obtained using the FRAP method for individual vine varieties in 2015 (blue bars), 2016 (orange bars), and 2017 (green bars). 2015: p < 0.01, 2016: p < 0.01, 2017: p < 0.01.
Figure 3
Figure 3
Values of antioxidant activity obtained using the ABTS method for individual vine varieties in 2015 (blue bars), 2016 (orange bars), and 2017 (green bars). 2015: p < 0.01, 2016: p < 0.01, 2017: p < 0.01.
Figure 4
Figure 4
Values of antioxidant activity obtained using the chlorophyllin free radical method for individual vine varieties in 2015 (blue bars), 2016 (orange bars), and 2017 (green bars).2015: p < 0.01, 2016: p < 0.01, 2017: p < 0.01.
Figure 5
Figure 5
Values of the content of total polyphenolic compounds (TP) for individual vine varieties in 2015 (blue bars), 2016 (orange bars), and 2017 (green bars). 2015: p < 0.01, 2016: p < 0.01, 2017: p < 0.01.
Figure 6
Figure 6
Content of selected antioxidant components in individual grape varieties: gallic acid (A), caffeic acid (B), coumaric acid (C), coutaric acid (D), ferulic acid (E), fertaric acid (F), trans-piceid (G), trans-piceatannol (H), rutin (I), quercetin-3-β-D-glucoside (J), quercitrin (K), myricetin (L), catechin (M), and epicatechin (N). Results are expressed in µg/g of dry matter.
Figure 6
Figure 6
Content of selected antioxidant components in individual grape varieties: gallic acid (A), caffeic acid (B), coumaric acid (C), coutaric acid (D), ferulic acid (E), fertaric acid (F), trans-piceid (G), trans-piceatannol (H), rutin (I), quercetin-3-β-D-glucoside (J), quercitrin (K), myricetin (L), catechin (M), and epicatechin (N). Results are expressed in µg/g of dry matter.
Figure 6
Figure 6
Content of selected antioxidant components in individual grape varieties: gallic acid (A), caffeic acid (B), coumaric acid (C), coutaric acid (D), ferulic acid (E), fertaric acid (F), trans-piceid (G), trans-piceatannol (H), rutin (I), quercetin-3-β-D-glucoside (J), quercitrin (K), myricetin (L), catechin (M), and epicatechin (N). Results are expressed in µg/g of dry matter.
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