Abstract
Phenolic compounds were extracted from European and Japanese grapevine species (Vitis vinifera and V. coignetiae) seeds using 80% methanol or 80% acetone. The total content of phenolic compounds was determined utilizing Folin-Ciocalteu’s phenol reagent, while the content of tannins was assayed by the vanillin and BSA precipitation methods. Additionally, the DPPH free radical and ABTS cation radical scavenging activities and the reduction power of the extracts were measured. The HPLC method was applied to determine the phenolic compounds, such as phenolic acids and catechins. The seeds contained large amounts of tannins and gallic acid and observable quantities of catechins, p-coumaric, ferulic and caffeic acids. The dominant form of phenolic acids in the extracts was the ester-bound form. The content of total phenolics was higher in the European grape V. vinifera seeds, which also contained more tannins, catechins and phenolic acids, except for caffeic acid. Extracts from V. vinifera seeds showed better radical scavenger properties and stronger reducing power. The total contents of phenolic compounds and tannins in acetone extracts were higher than in methanolic extracts. Acetone extracts also exhibited stronger antiradical properties as well as stronger reducing power.
Highlights
In recent years, researchers have been paying more attention to plant polyphenols
V. coignetiae, these values are 8.99 mg/g FW and 12.81 mg/g FW higher. These analyses demonstrated that acetone extracts from seeds of both analyzed varieties of grapevine containe a higher total quantity of phenolic compounds than methanolic preparations
The differences in the total content of phenolics between methanolic and acetone extracts obtained from seeds of the same vine species reached 55.99 mg/g of extract for V. coignetiae and
Summary
Grape seeds, which are a by-product of wine and fruit juice production, contain about 5–8% polyphenolics, mainly flavonoids [1]. They are a rich source of proanthocyanidins; i.e., condensed tannins, which are composed of polymeric units of flavan-3-ol monomers: (+)-catechin, (−)-epicatechin and (−)-epicatechin gallate [2]. These compounds are present in seeds, especially in seed coats, and their considerable quantities are extracted during the production of red wine, affecting its sensory properties [2,3]. We have compared the antioxidant properties of the extracts obtained from the seeds
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