Phenolic Compounds and Bioactivity of Healthy and Infected Grapevine Leaf Extracts from Red Varieties Merlot and Vranac (Vitis vinifera L.)
| Autor: | Ana Milenkovic Anđelković, Marko Z. Anđelković, Vladimir Radovanović, Blaga Radovanovic |
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| Rok vydání: | 2015 |
| Předmět: |
Antifungal Agents
Flavonols Biology High-performance liquid chromatography Phenols Picrates Stilbenes Botany Humans Vitis Food science Chromatography High Pressure Liquid Plant Diseases Flavonoids chemistry.chemical_classification Plant Extracts Biphenyl Compounds fungi Fungi food and beverages Plant physiology Antimicrobial biology.organism_classification Yeast Anti-Bacterial Agents Plant Leaves chemistry Chemistry (miscellaneous) Plasmopara viticola Downy mildew Composition (visual arts) Food Science |
| Zdroj: | Plant Foods for Human Nutrition. 70:317-323 |
| ISSN: | 1573-9104 0921-9668 |
| DOI: | 10.1007/s11130-015-0496-3 |
| Popis: | We investigated the phenolic composition, radical scavenging activity, and antimicrobial activity of grapevine leaf extracts from two red grape varieties, Vranac and Merlot (Vitis vinifera L.). The extracts were prepared from healthy grapevine leaves and those infected by Plasmopara viticola (downy mildew). The phenolic composition of the grapevine leaf extracts was determined using spectrophotometric assays and reverse-phase high performance liquid chromatography (RP-HPLC). The radical scavenging activity of grapevine leaf extracts was determined by the 2,2-diphenyl-1-picrylhydrazyl assay, and their antimicrobial activity was determined by microwell dilution tests. The total phenolic content was higher in healthy grapevine leaf extracts than in infected grapevine leaf extracts. The RP-HPLC analysis detected significant amounts of flavonols, phenolic acids, and flavan-3-ols, and small amounts of stilbenes in the grapevine leaf extracts. Compared with the infected grapevine leaf extracts, the healthy grapevine leaf extracts were richer in flavonols, phenolic acids, and flavan-3-ols, but had lower stilbenes contents. All extracts showed strong free radical scavenging activity, which was strongly correlated with the total phenolic content (R(2) = 0.978). The extracts showed a stronger antimicrobial activity towards Gram-positive bacterial strains than towards Gram-negative bacterial strains and yeast. The phenolic compounds in grapevine leaves were responsible for their strong radical scavenging and antimicrobial activities. Together, these results demonstrate that grapevine leaves have high nutritional value and can be used as a fresh food and to prepare extracts that can be used as additives in food and medicines. |
| Databáze: | OpenAIRE |
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