Anthocyanins profile, total phenolics and antioxidant activity of two Romanian red grape varieties: Feteascǎ neagrǎ and Bǎbeascǎ neagrǎ (Vitis vinifera)

References

Alonso, Á. M., Guillén, D. A., Barroso, C. G., Puertas, B., & García, A. (2002). Determination of antioxidant activity of wine by-products and its correlation with polyphenolic content. Journal of Agricultural and Food Chemistry, 50, 5832-5836. DOI: 10.1021/jf025683b.10.1021/jf025683bSearch in Google Scholar

Andjelkovic, M., Radovanovic, B., Radovanovic, A., & Andjelkovic, A. M. (2013). Changes in polyphenolic content and antioxidant activity of grapes cv Vranac during ripening. South African Journal of Enology and Viticulture, 34, 147-155.Search in Google Scholar

Arnous A., Makris D. P., & Kefalas P. (2002). Correlation of pigment and flavanol content with antioxidant properties in selected aged regional wines from Greece. Journal of Food Composition and Analysis, 15, 655-665. DOI: 10.1006/jfca.2002.1070.10.1006/jfca.2002.1070Search in Google Scholar

Balík, J., Kumšta, M., & Rop, O. (2013). Comparison of anthocyanins present in grapes of Vitis vinifera L. varieties and interspecific hybrids grown in the Czech Republic. Chemical Papers, 67, 1285-1292. DOI: 10.2478/s11696-013-0378-9.10.2478/s11696-013-0378-9Search in Google Scholar

Burns, J., Mullen, W., Landrault, N., Teissedre, P. L., Lean, M. E. J., & Crozier, A. (2002). Variations in the profile and content of anthocyanins in wines made from Cabernet Sauvignon and hybrid grapes. Journal of Agricultural and Food Chemistry, 50, 4096-4102. DOI: 10.1021/jf011233s.10.1021/jf011233sSearch in Google Scholar

Capanoglu, E., de Vos, R. C. H., Hall, R. D., Boyacioglu, D., & Beekwilder, J. (2013). Changes in polyphenol content during production of grape juice concentrate. Food Chemistry, 139, 521-526. DOI: 10.1016/j.foodchem.2013.01.023. 10.1016/j.foodchem.2013.01.023Search in Google Scholar

de Villiers, A., Vanhoenacker, G., Majek, P., & Sandra, P. (2004). Determination of anthocyanins in wine by direct injection liquid chromatography-diode array detection-mass spectrometry and classification of wines using discriminant analysis. Journal of Chromatography A, 1054, 195-204. DOI: 10.1016/j.chroma.2004.07.087.10.1016/S0021-9673(04)01291-9Search in Google Scholar

Dewanto, V., Wu, X. Z., Adom, K. K., & Liu, R. H. (2002). Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal of Agricultural and Food Chemistry, 50, 3010-3014. DOI: 10.1021/jf0115589.10.1021/jf0115589Search in Google Scholar

Doshi, P., Adsule, P., & Banargee, K. (2006). Phenolic composition and antioxidant activity in grapevine parts and berries (Vitis vinifera L.) cv. Kishmish Chornyi (Sharad Seedless) during maturation. International Journal of Food Science and Technology, 41, 1-9. DOI: 10.1111/j.1365-2621.2006.01214.x.10.1111/j.1365-2621.2006.01214.xSearch in Google Scholar

Esteban, M. A., Villanueva, M. J., & Lissarrague, J. R. (2001). Effect of irrigation on changes in the anthocyanin composition of the skin of cv Tempranillo (Vitis vinifera L.) grape berries during ripening. Journal of the Science of Food and Agriculture, 81, 409-420. DOI: 10.1002/1097-0010(200103)81:4<409::aid-jsfa830>3.0.co;2-h.10.1002/1097-0010(200103)81:4<409::AID-JSFA830>3.0.CO;2-HSearch in Google Scholar

Figueiredo-González, M., Martínez-Carballo, E., Cancho-Grande, B., Santiago, J. L., Martínez, M. C., & Simal-Gándara, J. (2012). Pattern recognition of three Vitis vinifera L. red grapes varieties based on anthocyanin and flavonol profiles, with correlations between their biosynthesis pathways. Food Chemistry, 130, 9-19. DOI: 10.1016/j.foodchem.2011.06.006.10.1016/j.foodchem.2011.06.006Search in Google Scholar

Fraige, K., Pereira-Filho, E. R., & Carrilho, E. (2014). Fingerprinting of anthocyanins from grapes produced in Brazil using HPLC-DAD-MS and exploratory analysis by principal component analysis. Food Chemistry, 145, 395-403. DOI: 10.1016/j.foodchem.2013.08.066.10.1016/j.foodchem.2013.08.066Search in Google Scholar

Gómez-Alonso, S., Fernández-González, M., Mena, A., Martínez, J., & García-Romero, E. (2007). Anthocyanin profile of Spanish Vitis vinifera L. red grape varieties in danger of extinction. Australian Journal of Grape and Wine Research, 13, 150-156. DOI: 10.1111/j.1755-0238.2007.tb00245.x.10.1111/j.1755-0238.2007.tb00245.xSearch in Google Scholar

Gutfinger, T. (1981). Polyphenols in olive oils. Journal of the American Oil Chemists Society, 58, 966-968. DOI: 10.1007/bf02659771.10.1007/BF02659771Search in Google Scholar

International Organisation of Vine and Wine (2003). Resolution OENO 22/2003. Paris, France: International Organisation of Vine and Wine.Search in Google Scholar

Ivanova, V., Stefova, M., Vojnoski, B., Dörnyei, Á., Márk, L., Dimovska, V., Stafilov, T., & Kilár, F. (2011). Identification of polyphenolic compounds in red and white grape varieties grown in R. Macedonia and changes of their content during ripening. Food Research International, 44, 2851-2860. DOI: 10.1016/j.foodres.2011.06.046.10.1016/j.foodres.2011.06.046Search in Google Scholar

Jia, Z. S., Tang, M. C., & Wu, J. M. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 64, 555-559. DOI: 10.1016/s0308-8146(98)00102-2.10.1016/S0308-8146(98)00102-2Search in Google Scholar

Jin, Z. M., He, J. J., Bi, H. Q., Cui, X. Y., & Duan, C. Q. (2009). Phenolic compound profiles in berry skins from nine red wine grape cultivars in Northwest China. Molecules, 14, 4922-4935. DOI: 10.3390/molecules14124922.10.3390/molecules14124922Search in Google Scholar PubMed PubMed Central

Kallithraka, S., Mohdalya, A. A. A., Makris, D. P., & Kefalas, P. (2005). Determination of major anthocyanin pigments in Hellenic native grape varieties (Vitis vinifera sp.): Association with antiradical activity. Journal of Food Composition and Analysis, 18, 375-386. DOI: 10.1016/j.jfca.2004.02.010.10.1016/j.jfca.2004.02.010Search in Google Scholar

Kammerer, D., Claus, A., Carle, R., & Schieber, A. (2004). Polyphenol screening of pomace from red and white grape varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS. Journal of Agricultural and Food Chemistry, 52, 4360-4367. DOI: 10.1021/jf049613b.10.1021/jf049613bSearch in Google Scholar PubMed

Katalinic, V., Možina, S. S., Skroza, D., Generalić, I., Abramovič, H., Miloš, M., Ljubenkov, I., Piskernik, S., Pezo, I., Terpinc, P., & Boban, M. (2010). Polyphenolic profile, antioxidant properties and antimicrobial activity of grape skin extracts of 14 Vitis vinifera varieties grown in Dalmatia (Croatia). Food Chemistry, 119, 715-723. DOI: 10.1016/j.foodchem.2009.07.019.10.1016/j.foodchem.2009.07.019Search in Google Scholar

Kiselova, Y., Ivanova, D., Chervenkov, T., Gerova, D., Galunska, B., & Yankova, T. (2006). Correlation between the in vitro antioxidant activity and polyphenol content of aqueous extracts from bulgarian herbs. Phytotherapy Research, 20, 961-965. DOI: 10.1002/ptr.1985.10.1002/ptr.1985Search in Google Scholar PubMed

Koyama, K., Ikeda, H., Poudel, P. R., & Goto-Yamamoto, N. (2012). Light quality affects flavonoid biosynthesis in young berries of Cabernet Sauvignon grape. Phytochemistry, 78, 54-64. DOI: 10.1016/j.phytochem.2012.02.026.10.1016/j.phytochem.2012.02.026Search in Google Scholar

Lee, J., Durst, R. W., & Wrolstad, R. E. (2005). Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants and wines by the pH differential method: Collaborative study. Journal of AOAC International, 88, 1269-1278.10.1093/jaoac/88.5.1269Search in Google Scholar

Makris, D. P., Psarra, E., Kallithraka, S., & Kefalas, P. (2003). The effect of polyphenolic composition as related to antioxidant capacity in white wines. Food Research International, 36, 805-814. DOI: 10.1016/s0963-9969(03)00075-9.10.1016/S0963-9969(03)00075-9Search in Google Scholar

Mazza, G., Fukumoto, L., Delaquis, P., Girard, B., & Ewert, B. (1999). Anthocyanins, phenolics and colour of Cabernet Franc, Merlot and Pinot Noir wines from British Columbia. Journal of Agricultural and Food Chemistry, 47, 4009-4017. DOI: 10.1021/jf990449f.10.1021/jf990449fSearch in Google Scholar

Može, Š., Polak, T., Gasóperlin, L., Koron, D., Vanzo, A., Poklar Ulrih, N., & Abram, V. (2011). Phenolics in Slovenian bilberries (Vaccinium myrtillus L.) and blueberries (Vaccinium corymbosum L.). Journal of Agricultural and Food Chemistry, 59, 6998-7004. DOI: 10.1021/jf200765n.10.1021/jf200765nSearch in Google Scholar

Pastrana-Bonilla, E., Akoh, C. C., Sellappan, S., & Krewer, G. (2003). Phenolic content and antioxidant capacity of Muscadine grapes. Journal of Agricultural and Food Chemistry, 51, 5497-5503. DOI: 10.1021/jf030113c.10.1021/jf030113cSearch in Google Scholar

Poudel, P. R., Tamura, H., Kataoka, I., & Mochioka, R. (2008). Phenolic compounds and antioxidant activities of skins and seeds of five wild grapes and two hybrids native to Japan. Journal of Food Composition and Analysis, 21, 622-625. DOI: 10.1016/j.jfca.2008.07.003.10.1016/j.jfca.2008.07.003Search in Google Scholar

Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolourization assay. Free Radical Biology and Medicine, 26, 1231-1237. DOI: 10.1016/s0891-5849(98)00315-3.10.1016/S0891-5849(98)00315-3Search in Google Scholar

Rockenbach, I. I., Gonzaga, L. V., Rizelio, V. M., de Souza Schmidt Gon，calves, A. E., Genovese, M. I., & 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 Research International, 44, 897-901. DOI: 10.1016/j.foodres.2011.01.049.10.1016/j.foodres.2011.01.049Search in Google Scholar

Rodríguez Montealegre, R., Romero Peces, R., Chacon Vozmediano, J. L., Martinez Gascuena, J., & Garcia Romero, E. (2006). Phenolic compounds in skins and seeds often grape Vitis vinifera varieties grown in a warm climate. Journal of Food Composition and Analysis, 19, 687-693. DOI: 10.1016/j.jfca.2005.05.003.10.1016/j.jfca.2005.05.003Search in Google Scholar

Ruberto, G., Renda A., Daquino, C., Amico, V., Spatafora, C., Tringali, C., & De Tommasi, N. (2007). Polyphenol constituents and antioxidant activity of grape pomace extracts from five Sicilian red grape cultivars. Food Chemistry, 100, 203-210. DOI: 10.1016/j.foodchem.2005.09.041.10.1016/j.foodchem.2005.09.041Search in Google Scholar

Stintzing, F. C., & Carle, R. (2004). Functional properties of anthocyanins and betalains in plants, food and in human nutrition. Trends in Food Science & Technology, 15, 19-38. DOI: 10.1016/j.tifs.2003.07.004.10.1016/j.tifs.2003.07.004Search in Google Scholar

Xu, C. M., Zhang, Y. L., Cao, L., & Lu, J. (2010). Phenolic compounds and antioxidant properties of different grape cultivars grown in China. Food Chemistry, 119, 1557-1565. DOI: 10.1016/j.foodchem.2009.09.042.10.1016/j.foodchem.2009.09.042Search in Google Scholar

Yang, J., Martinson, T. E., & Liu, R. H. (2009). Phytochemical profiles and antioxidant activities of wine grapes. Food Chemistry, 116, 332-339. DOI: 10.1016/j.foodchem.2009.02.021.10.1016/j.foodchem.2009.02.021Search in Google Scholar

Zhu, L., Zhang, Y. L., Deng, J. J., Li, H. R., & Lu, J. (2012). Phenolic concentrations and antioxidant properties of wines made from North American grapes grown in China. Molecules, 17, 3304-3323. DOI: 10.3390/molecules17033304. 10.3390/molecules17033304Search in Google Scholar PubMed PubMed Central