Determination of low molecular weight polyphenolic constituents in grape (Vitis vinifera sp.) seed extracts:: Correlation with antiradical activity
Determination of low molecular weight polyphenolic constituents in grape (Vitis vinifera sp.) seed extracts:: Correlation with antiradical activity
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DOI：
10.1016/j.foodchem.2004.02.010
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发表时间：
2005-01-01
期刊：
影响因子：
8.8
通讯作者：
Kefalas, P
中科院分区：
文献类型：
--
作者：
Guendez, R;Kallithraka, S;Kefalas, P
对希腊栽培的9个希腊本地和国际葡萄品种的种子乙酸乙酯提取物的特征多酚含量进行了筛选。所鉴定的化合物主要为没食子酸(GA)、儿茶素(CT)、表儿茶素(ECT)、表儿茶素(EGC)、表没食子儿茶素没食子酸酯(CG)、表没食子儿茶素没食子酸酯(EGCG)、原花青素B-1和B-2(二聚体)。总酚含量为55.1~964 mg/100g，平均为380 mg/100g，多酚含量最高的是CT，占总含量的49.8%，其次是ECT(26.0%)、ECG(9.3%)、原花青素B-1(5.8%)、原花青素B-2(5.1%)，其次是EGC和GA。用稳定的自由基DPPh进行体外抗自由基活性(A(AR))的评估表明，与总多酚含量显著相关(r(2)=0.6499，P<；0.01)。然而，与单个化合物的相关性表明，原花青素B可能是葡萄籽提取物中最重要的自由基清除剂之一(r(2)=0.7934，P<；0.002)，尽管它对总多酚含量的贡献很小。(C)2004爱思唯尔有限公司。保留所有权利。
Ethyl acetate extracts of seeds originating from nine Hellenic native and international Vitis vinifera varieties cultivated in Greece were screened for their contents of characteristic polyphenols. The compounds determined were principal constituents of low molecular weight, including gallic acid (GA), catechin (CT), epicatechin (ECT), epigallocatechin (EGC), epicatechin gallate (ECG), epigallocatechin gallate (EGCG), and the procyanidins B-1 and B-2 (dimers). Total content varied from 55.1 to 964 mg per 100 g of seeds, the average being 380 mg per 100 g. The most abundant polyphenol was CT, accounting for 49.8% of the total content, followed by ECT (26.0%), ECG (9.3%), procyanidin B-1 (5.8%), and procyanidin B-2 (5.1%), whereas EGC and GA were minor constituents. The assessment of the in vitro antiradical activity (A(AR)), employing the stable radical DPPH., showed that there is a significant correlation with total polyphenol content (r(2) = 0.6499, P < 0.01). The correlations with the individual compounds, however, revealed that procyanidin B, may be one of the most important radical scavengers in grape seed extracts (r(2) = 0.7934, P < 0.002), despite its low contribution to the overall polyphenol content. (C) 2004 Elsevier Ltd. All rights reserved.