Skip to main content
Log in

Phytochemicals, Monosaccharides and Elemental Composition of the Non-Pomace Constituent of Organic and Conventional Grape Juices (Vitis labrusca L.): Effect of Drying on the Bioactive Content

  • Original Paper
  • Published:
Plant Foods for Human Nutrition Aims and scope Submit manuscript

Abstract

Grape and grape derivatives contain a variety of antioxidants that have gain increasing interest for functional foods applications. The chemical composition of grapes is mainly related to grape variety and cultivation factors, and each grape constituent exhib its unique characteristics regarding its bioactive properties. This study investigated the chemical composition and the effect of drying on the bioactive content of the non-pomace constituent obtained in the processing of organic and conventional grape juices from V. labrusca L. The non-pomace samples were analyzed for polyphenols, monosaccharides, antioxidant activity and elemental composition and the effect of drying on the bioactive composition was evaluated in samples subjected to lyophilization and drying with air circulation. The analyses revealed high concentrations of proanthocyanidins, flavanols and anthocyanins, and high antioxidant capacity of the organic and conventional samples. The drying processes reduced significantly (P < 0.05) the total phenolic content that ranged from 13.23 to 36.36 g/kg. Glucose, xylose, and mannose were the predominant monosaccharides, whereas K, Ca and Mg were the most abundant minerals. Variations in the chemical composition of organic and conventional samples were associated with cultivation factors. Nevertheless, this non-pomace constituent is a promising source of nutrients and polyphenols with bioactive potential.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

Abbreviations

ANOVA:

analysis of variance

CDS:

conventional dried with air circulation sample

CFS:

conventional fresh sample

FID:

flame ionization detector

FRAP:

ferric ion reducing antioxidant power

ICP-MS:

inductively coupled plasma mass spectrometry

LCS:

lyophilized conventional sample

LOS:

lyophilized organic sample

NPP:

non-polymerized polyphenols

ODS:

organic dried with air circulation sample

OFS:

organic fresh sample

PAC:

proanthocyanidins

PP:

polymerized polyphenols

TEAC:

Trolox equivalent antioxidant capacity

TMA:

total monomeric anthocyanins

TF:

total flavanols

TP:

total polyphenols

References

  1. Giovinazzo G, Grieco F (2015) Functional properties of grape and wine polyphenols. Plant Foods Hum Nutr 70(4):454–462

    Article  CAS  Google Scholar 

  2. Dumitriu D, Peinado RA, Peinado J, Lerma NL (2015) Grape pomace extract improves the in vitro and in vivo antioxidant properties of wines from sun light dried Pedro Ximénez grapes. J Funct Foods 17:380–387

    Article  CAS  Google Scholar 

  3. Mildner-Szkudlarz S, Bajerska J, Zawirska-Wojtasiak R, Gorecka D (2013) White grape pomace as a source of dietary fiber and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits. J Sci Food Agric 93:389–395

    Article  CAS  Google Scholar 

  4. Sri Harsha PSC, Gargana C, Simonetti P, Spigno G, Lavelli V (2013) Characterization of phenolics, in vitro reducing capacity and anti-glycation activity of red grape skins recovered from winemaking by-products. Bioresour Technol 140:263–268

    Article  CAS  Google Scholar 

  5. Rockenbach II, Gonzaga LV, Rizelio VM, Gonçalves AESS, Genovese MI, Fett R (2011) Phenolic compounds and antioxidant activity of seed and skin extracts of red grape (Vitis vinifera and Vitis labrusca) pomace from Brazilian winemaking. Food Res Int 44:897–901

    Article  CAS  Google Scholar 

  6. Toaldo IM, De Gois JS, Fogolari O, Hamann D, Borges DLG, Bordignon-Luiz MT (2014) Phytochemical polyphenol extraction and elemental composition of Vitis labrusca L. grape juices through optimization of pectinolytic activity. Food Bioprocess Technol 7:2581–2594

    Article  CAS  Google Scholar 

  7. Rizzon LA, Meneguzzo J (2007) Grape Juice. Embrapa Technological Information, Brasília

  8. Mulero J, Pardo F, Zafrilla P (2010) Antioxidant activity and phenolic composition of organic and conventional grapes and wines. J Food Compos Anal 23:569–574

    Article  CAS  Google Scholar 

  9. Singleton VL, Rossi JA (1965) Colourimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagent. Am J Enol Vitic 16:144–158

    CAS  Google Scholar 

  10. Panoretto L (1977) Polifenoli e tecnica enological. Selepress, Milan

  11. Giusti MM, Wrolstad RE (2001) Anthocyanins: characterization and measurement with UV-visible spectroscopy. In: Wrolstad, RE (ed) Current protocols in food analytical chemistry, 1st edn. Wiley, New York, pp. F1.2.1–F1.2.13

  12. Arnous A, Makris D, Kefalas P (2002) Correlation of pigment and flavanol content with antioxidant properties in selected aged regional wines from Greece. J Food Compos Anal 15:655–665

    Article  CAS  Google Scholar 

  13. Porter LJ, Hrstich LN, Chan BG (1986) The conversion of procyanidins and prodelphinidins to cyaniding and delphinidin. Phytochemistry 25:223–230

    Article  CAS  Google Scholar 

  14. Re R, Pellegrini N, Proteggemnte A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26:1231–1237

    Article  CAS  Google Scholar 

  15. Kim YK, Guo Q, Packer L (2002) Free radical scavenging activity of red ginseng aqueous extracts. Toxicology 172:149–156

    Article  CAS  Google Scholar 

  16. Benzie IFF, Strain JJ (1996) The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: the FRAP assay. Anal Biochem 239:70–76

    Article  CAS  Google Scholar 

  17. Wolfrom ML, Thompson A (1963) Reduction with sodium borohydride. Methods. Carbohydr Chem 2:65–68

    CAS  Google Scholar 

  18. Blumenkrantz N, Asboe-Hansen G (1973) New method for quantitative determination of uronic acids. Anal Biochem 54:484–489

    Article  CAS  Google Scholar 

  19. Millour S, Noel L, Kadar A, Chekri R, Vastel C, Guérin T (2011) Simultaneous analysis of 21 elements in foodstuffs by ICP-MS after closed vessel microwave digestion: method validation. J Food Compos Anal 24:111–120

    Article  CAS  Google Scholar 

  20. Garrido J, Borges F (2013) Wine and grape polyphenols - a chemical perspective. Food Res Int 54:1844–1858

    Article  Google Scholar 

  21. Granato D, Margraf T, Brotzakis I, Capuano E, van Ruth SM (2015) Characterization of conventional, biodynamic, and organic purple grape juices by chemical markers, antioxidant capacity, and instrumental taste profile. J Food Sci 80:C55–C65

    Article  CAS  Google Scholar 

  22. Margraf T, Santos ENT, Andrade EF, van Ruth SM, Granato D (2016) Effects of geographical origin, variety and farming system on the chemical markers and in vitro antioxidant capacity of Brazilian purple grape juices. Food Res Int 82:145–155

    Article  CAS  Google Scholar 

  23. Khanal RC, Howard LR, Prior RL (2010) Effect of heating on the stability of grape and blueberry pomace procyanidins and total anthocyanins. Food Res Int 43:1464–1469

    Article  CAS  Google Scholar 

  24. Jackson RS (2008) Chemical constituents of grapes and wine. In: Jackson RS (ed) Wine science: Principles and applications, 3rd edn. Elsevier, Boston, pp 270–331

  25. Lima MS, Dutra MCP, Toaldo IM, Correa LC, Pereira GE, Oliveira D, Bordignon-Luiz MT, Ninow JL (2015) Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration. Food Chem 188:384–392

    Article  CAS  Google Scholar 

  26. Granato D, Karnopp AR, van Ruth SM (2015) Characterization and comparison of phenolic composition, antioxidant capacity and instrumental taste profile of juices from different botanical origins. J Sci Food Agric 95:1997–2006

    Article  CAS  Google Scholar 

  27. Toaldo IM, Cruz FA, Lima Alves T, de Gois JS, Borges DLG, Cunha HP, Bordignon-Luiz MT (2015) Bioactive potential of Vitis labrusca L. grape juices from the southern region of Brazil: phenolic and elemental composition and effect on lipid peroxidation in healthy subjects. Food Chem 173:527–535

    Article  CAS  Google Scholar 

  28. Caffall KH, Mohnen D (2009) The structure, function, and biosynthesis of plant cell wall pectic polysaccharides. Carbohydr Res 344:1879–1900

    Article  CAS  Google Scholar 

  29. Panceri CP, Gomes TM, De Gois JS, Borges DLG, Bordignon-Luiz MT (2013) Effect of dehydration process on mineral content, phenolic compounds and antioxidant activity of cabernet sauvignon and merlot grapes. Food Res Int 54:1343–1350

    Article  CAS  Google Scholar 

  30. Dutra SV, Adami L, Marcon AR, Carnieli GJ, Roani CA, Spinelli FR, Leonardelli S, Vanderlinde R (2013) Characterization of wines according the geographical origin by analysis of isotopes and minerals and the influence of harvest on the isotope values. Food Chem 141:2148–2153

    Article  CAS  Google Scholar 

  31. Granato D, Koot A, Schnitzler E, van Ruth SM (2015) Authentication of geographical origin and crop system of grape juices by phenolic compounds and antioxidant activity using chemometrics. J Food Sci 80:C584–C593

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The authors gratefully acknowledge the Poggere Winery for providing the raw material. This work was supported by the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) and by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), Brazil.

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to Marilde T. Bordignon-Luiz.

Ethics declarations

Conflict of Interest

The authors declare that they have no conflict of interest.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Haas, I.C.d., Toaldo, I.M., de Gois, J.S. et al. Phytochemicals, Monosaccharides and Elemental Composition of the Non-Pomace Constituent of Organic and Conventional Grape Juices (Vitis labrusca L.): Effect of Drying on the Bioactive Content. Plant Foods Hum Nutr 71, 422–428 (2016). https://doi.org/10.1007/s11130-016-0579-9

Download citation

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11130-016-0579-9

Keywords

Navigation