title: Proanthocyanidin composition and antioxidant potential of the stem winemaking byproducts from 10 different grape varieties (Vitis vinifera L.).
abstract: Stem byproducts from 10 different grape (Vitis vinifera L.) varieties were evaluated in terms of their total phenolic and total proanthocyanidin contents, flavan-3-ol and proanthocyanidin profiles, and antioxidant capacity measured by ABTS, CUPRAC, FRAP, and ORAC assays, with a view to the recovery of their natural bioactive compounds. Stems from Callet, Syrah, Premsal Blanc, Parellada, and Manto Negro varieties yielded the highest total phenolic and total proanthocyanidin contents and showed the greatest antioxidant capacities, whereas Chardonnay and Merlot stems presented the lowest values. Varieties differed significantly (p<0.05) with regard to both the phenolic composition and antioxidant capacity of their stems. However, no significant differences (p>0.05) were observed when stems from red and white varieties were considered separately. For the 10 grape varieties investigated, this is the first study presenting a detailed description of their stem flavan-3-ol composition determined by HPLC-UV-fluo. All of the analyses confirmed the stem byproducts as a potential polyphenol-rich source, especially promising in the case of the Callet variety.
authors.affiliation: Department of Chemistry, University of the Balearic Islands, Crta Valldemossa, Km 7.5, 07122 Palma de Mallorca, Spain.
authors.forename: María Reyes
authors.initials: MR
authors.lastname: González-Centeno
authors.forename: Michael
authors.initials: M
authors.lastname: Jourdes
authors.forename: Antoni
authors.initials: A
authors.lastname: Femenia
authors.forename: Susana
authors.initials: S
authors.lastname: Simal
authors.forename: Carmen
authors.initials: C
authors.lastname: Rosselló
authors.forename: Pierre-Louis
authors.initials: PL
authors.lastname: Teissedre
mesh_terms: D000975:Antioxidants / Q000494:pharmacology*; D052160:Benzothiazoles / Q000378:metabolism; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D004353:Drug Evaluation, Preclinical / Q000379:methods; D005419:Flavonoids / Q000032:analysis; D005525:Food-Processing Industry; D062385:Hydroxybenzoates / Q000032:analysis; D018547:Plant Stems / Q000737:chemistry*; D059808:Polyphenols / Q000032:analysis / Q000302:isolation & purification; D044945:Proanthocyanidins / Q000032:analysis* / Q000737:chemistry / Q000494:pharmacology*; D013451:Sulfonic Acids / Q000378:metabolism; D027843:Vitis / Q000737:chemistry*; D014920:Wine
chemical_list: D000975:Antioxidants; D052160:Benzothiazoles; D005419:Flavonoids; D062385:Hydroxybenzoates; D059808:Polyphenols; D044945:Proanthocyanidins; D013451:Sulfonic Acids; C013221:proanthocyanidin; C002502:2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid; C404987:flavan-3-ol; C017616:phenolic acid