PL EN


Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
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

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

  • Alsher RG (1989) Biosynthesis and antioxidant function of glutathione in plants. Physiol Plant 77:457–464
  • Amarowicz R, Weidner S (2001) Content of phenolic acids in rye caryopses determined using DAD-HPLC method. Czech J Food Sci 19:201–203
  • Amarowicz R, Piskuła M, Honke J, Rudnicka B, Troszyńska A, Kozłowska H (1995) Extraction of phenolic compounds from lentil seeds (Lens culinaris) with various solvents. Pol J Food Nutr Sci 4/45:53–62
  • Amarowicz R, Naczk M, Zadernowski R, Shahidi F (2000) Antioxidant activity of condensed tannins of beach pea, canola hulls, evening primrose, and faba beans. J Food Lipids 7:199–211
  • Amarowicz R, Pegg RB, Rahimi-Moghaddam P, Barl B, Weil JA (2004) Free-radical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies. Food Chem 84:551–562
  • Bailly C (2004) Active oxygen species and antioxidants in seed biology. Seed Sci Biol 14:93–107
  • Bakkalbasi E, Yemis O, Aslanova D (2005) Major flavon-3-ol composition and antioxidant activity of seeds from different grape cultivars grown in Turkey. Eur Food Res Technol 221:792–797
  • Bartosz G (1997) Oxidative stress in plants. Acta Physiol Plant 19:47–64
  • Caillet S, Salmieri S, Lacroix M (2006) Evaluation of free radical-scavenging properties of commercial grape phenol extracts by a fast colorimetric method. Food Chem 95:1–8
  • Couper A, Eley D (1984) Surface tension of polyethylene glycol solutions. J Polym Sci 3:345–349
  • De Freitas VAP, Glories Y, Bourgeois G, Vitry C (1998) Characterisation of oligomeric and polymeric procyanidins from grape seeds by liquid secondary ion mass spectrometry. Phytochem 49:1435–1441
  • Elmaki HB, Babiker EE, El Tinay AH (1999) Changes in chemical composition, grain malting, starch and tannin contents and protein digestibility during germination of Sorghum cultivars. Food Chem 64:331–336
  • Farrant JM, Bailly C, Leymarie J, Hamman B, Come D, Corbineau F (2004) Wheat seedlings as a model to understand desiccation tolerance and sensitivity. Physiol Plant 120:1–12
  • Fridovich I (1986) Biological effects of the super oxide radical. Arch Biochem Biophys 147:1–11
  • Hagerman A, Butler L (1978) Protein precipitation method for quantitative determination of tannins. J Agric Food Chem 26:809–811
  • Ibrahim SS, Habiba RA, Shatta AA, Embaby HE (2002) Effect of soaking, germination, cooking and fermentation on antinutritional factors in cowpeas. Nahrung Food 46:92–95
  • Jackson RS (1994) Wine science. Academic, New York
  • Jiangsu New Medical College (1997) Dictionary of chinese traditional medicine, vol 2. Shanghai People’s Publishing House, Shanghai, pp 2315
  • Karamać M, Buciński A, Pegg RB, Amarowicz R (2005) Antioxidant and antiradical activity of ferulates. Czech J Food Sci 23:64–68
  • Kranner I, Beckett RP, Wornik S, Zorn M, Pfeifhofer HW (2002) Revival of a resurrection plant correlates with its antioxidant status. Plant J 31:13–24
  • Kryger K, Sosulski FW, Hogge L (1982) Free, esterified, and insoluble-bound phenolic acids 1. Extraction and purification procedure. J Agric Food Chem 30:330–334
  • Li S-X (1988) Plant catalogue in Liaoning. Liaoning Science and Technology Publishing House, Shenyang, pp 1:1127
  • Madhujith T, Amarowicz R, Shahidi F (2004) Phenolic antioxidants in beans and their effects on inhibition of radical induced DNA damage. J Am Oil Chem Soc 81:691–696
  • Mbithi-Mwikya S, Van Camp J, Yiru Y, Huyghebaert A (2000) Nutrient and antinutrient changes in finger millet (Eleusine coracan) during sprouting. Lebensm–Wiss u-Technol 33:9–14
  • Mubarak AE (2005) Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes. Food Chem 89:489–495
  • Naczk M, Shahidi F (1989) The effect of methanol–ammonia–water treatment on the content of phenolic acids of canola. Food Chem 31:15–164
  • Navari-Izzo F, Rascio N (1999) Plant response to water deficit conditions. In: Passarakli M (ed) Handbook of plant and crop stress. Marcel Dekker Inc., New York, pp 231–270
  • Negro C, Tommasi L, Miceli A (2003) Phenolic compounds and antioxidant activity from red grape marc extracts. Bioresour Technol 87:41–44
  • Oszmiański J, Bourzeix M (1995) Preparation of catechin and procyanidin standards from hawthorn (Crataegus azarolus L.) and pine (Pine mesogeensis fieschi) barks. Pol J Food Nutr Sci 4/45:89–96
  • Powałka A, Wróbel M, Karamać M, Amarowicz, Frączek E, Weidner S (2004) Extracts of phenolic compounds of three grape varieties — comparison of total phenolics and tannins content, their antiradical activity and reduction power. Grapevine: From Ecophysiology to Molecular Biology. Cost 858 Workshop, April 30–May 1. Monte Verita, Ascona, p 29
  • Price NJ, Van Scoyoc S, Butler LG (1978) A critical evaluation of the vanillic reactions an assay for tannin in sorghum grain. J Agric Food Chem 26:1214–1218
  • Seel WE, Hendry GAF, Atherton NM, Lee JA (1991) Radical formation and accumulation in vitro in desiccation tolerant and intolerant mosses. Free Rad Res Comm 15:133–141
  • Singleton VL (1992) Tannins and the qualities of wines. In: Laks PE, Hemingway RW (eds) Plant polyphenols. Plenum Press, New York, pp 859–880
  • Smirnoff N (1993) The role of active oxygen in the response of plants to water deficit and desiccation. New Phytol 125:27–58
  • Smith IK, Vierheller TL, Thorne C (1989) Properties and functions of glutathione reductase in plants. Physiol Plant 77:449–456
  • Weidner S, Amarowicz R, Karamać M, Frączek E (2000) Changes in endogenous phenolic acids during development of Secale cereale caryopses and after dehydration treatment of unripe rye grains. Plant Physiol Biochem 38:595–602
  • Weidner S, Frączek E, Amarowicz R, Abe S (2001) Alterations in phenolic acids content in developing rye grains in normal environment and during enforced dehydration. Acta Physiol Plant 23:475–482
  • Weidner S, Krupa U, Amarowicz R, Karamać M, Abe S (2002) Phenolic compounds in embryos of triticale caryopses at different stages of development and maturation in normal environment and after dehydration treatment. Euphytica 126:115–112
  • Wróbel M, Karamać M, Amarowicz R, Frączek E, Weidner S (2005) Metabolism of phenolic compounds in Vitis riparia seeds during stratification and during germination under optimal and low temperature stress conditions. Acta Physiol Plant 27:313–320
  • Yen G-C, Chen H-Y (1995) Antioxidant activity of various tea extracts in relation to their antimutagenicity. J Agric Food Chem 43:27–32
  • Yildirim HK, Akcay YD, Güvenc U, Altindisli A, Sözmen EY (2005) Antioxidant activities of organic grape, pomace, juice, must, wine and their correlation with phenolic content. Inter J Food Sci Tech 40:133–142
  • Zadernowski R, Kozłowska H (1983) Phenolic acids in soybean and rapeseed flours. Lebensm Wiss Technol 16:110–114

Typ dokumentu

Bibliografia

Identyfikatory

Identyfikator YADDA

bwmeta1.element.agro-d0362374-98f9-4f13-b822-03fbdf27768d
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.