title: Selection of grapevine leaf varieties for culinary process based on phytochemical composition and antioxidant properties.
abstract: Grapevine leaves are an abundant sub-product of vineyards which is devalued in many regions. The objective of this work is to study the antioxidant activity and phytochemical composition of ten grapevine leaf varieties (four red varieties: Tinta Amarela, Tinta Roriz, Touriga Franca, and Touriga Nacional; and six white varieties: Côdega do Larinho, Fernão Pires, Gouveio, Malvasia Fina, Rabigato, and Viosinho) to select varieties to be used as food ingredients. White grapevine leaves revealed higher antioxidant potential. Malvasia Fina reported better antioxidant properties contrasting with Touriga Franca. Phenolic content varied between 112 and 150mgGAEg(-1) of extract (gallic acid equivalents), hydroxycinnamic acid derivatives and flavonols varied between 76 and 108mgCAEg(-1) of extract (caffeic acid equivalents) and 39 and 54mgQEg(-1) of extract (quercetin equivalents). Malvasia Fina is a good candidate for culinary treatment due to its antioxidant properties and composition in bioactive compounds.
authors.affiliation: School of Agriculture, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Universidade Tecnológica Federal do Paraná, Campus Medianeira, Avenida Brasil, 4232, Bairro Independência, CEP 85884-000 Medianeira, Paraná, Brazil.
authors.forename: Adriano
authors.initials: A
authors.lastname: Lima
authors.affiliation: Mountain Research Centre (CIMO)/School of Agriculture, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
authors.forename: Albino
authors.initials: A
authors.lastname: Bento
authors.affiliation: Universidade Tecnológica Federal do Paraná, Campus Medianeira, Avenida Brasil, 4232, Bairro Independência, CEP 85884-000 Medianeira, Paraná, Brazil.
authors.forename: Ilton
authors.initials: I
authors.lastname: Baraldi
authors.affiliation: School of Agriculture, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal. Electronic address: rmalheiro@ipb.pt.
authors.forename: Ricardo
authors.initials: R
authors.lastname: Malheiro
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D003296:Cooking; D044948:Flavonols / Q000032:analysis; D005707:Gallic Acid / Q000032:analysis; D010636:Phenols / Q000032:analysis; D064209:Phytochemicals / Q000032:analysis*; D018515:Plant Leaves / Q000737:chemistry*; D027843:Vitis / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D044948:Flavonols; D010636:Phenols; D064209:Phytochemicals; D005707:Gallic Acid
keywords: Antioxidant; Grapevine leaves; Phytochemicals; Variety; Vitis vinifera L.