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2007 | 29 | 3 |
Tytuł artykułu

Changes in composition of phenoloc compounds and antioxidant properties of Vitis amurensis seeds germinated under osmotic stress

Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
The research focused on the changes of phenolic compounds as well as their antiradical activity and reducing power isolated from Amur grape (Vitis amurensis) seeds during germination under optimal conditions and under osmotic stress. The seeds were found to contain tannins, (+) catechin, (–) epicatechin, and gallic acid (in free, ester- and glycoside-bound forms). Extracts from the seeds were also shown to contain two other phenolic acids: caffeic and p-coumaric acids, in very low levels. During a 3-day seed germination test under osmotic stress (–0.5 MPa), the content of total phenolics, tannins and phenolic acids declined as compared to the control. However, seed germination under stress conditions led to a significant increase in the amount of catechins. Because catechin is the one of the units in condensed tannins, its dynamic increase during seed germination may be involved in metabolism of tannins under osmotic stress. It is also likely that the synthesis of catechins is greater under stress conditions and these compounds may be engaged in the process of acclimatization of grapevines to stress conditions. The content of total phenolic compounds in seed extracts is positively correlated with their antioxidant properties. The extracts from seeds germinated under optimal conditions exhibited strong antiradical properties against the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical as well as reducing power. As regards the extracts from grape seeds germinated under osmotic stress, this capability was much weaker. The research demonstrated that antioxidants could interfere with the oxidation process induced by various stresses by acting as oxygen scavengers, therefore the tolerance to drought stress might be correlated with an increase in the antioxidant potential.
Słowa kluczowe
EN
Wydawca
-
Rocznik
Tom
29
Numer
3
Opis fizyczny
p.283-290,fig.,ref.
Twórcy
autor
  • Department of Biochemistry, Faculty of Biology, University of Warmia and Mazury in Olsztyn, M. Oczapowskiego St. 1A, 10-957 Olsztyn-Kotowo, Poland
autor
  • Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima St. 10, Box 55, 10-718 Olsztyn 5, Poland
autor
  • Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima St. 10, Box 55, 10-718 Olsztyn 5, Poland
autor
  • Department of Biochemistry, Faculty of Biology, University of Warmia and Mazury in Olsztyn, M. Oczapowskiego St. 1A, 10-957 Olsztyn-Kotowo, Poland
autor
  • Department of Biochemistry, Faculty of Biology, University of Warmia and Mazury in Olsztyn, M. Oczapowskiego St. 1A, 10-957 Olsztyn-Kotowo, Poland
Bibliografia
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Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.agro-d0362374-98f9-4f13-b822-03fbdf27768d
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