Phenolic composition of vine leaves infusions produced from different Portuguese and Spanish Vitis vinifera L. varieties

¹ Instituto Politécnico de Viseu (CI&DETS), 3500-606 Viseu, Portugal
² Centro de Química de Vila Real (CQ-VR), Laboratório de Química Alimentar e do Vinho, 5001-801 Vila Real, Portugal
³ Centro de Investigaciones Científicas y Tecnológicas de Extremadura, Instituto Tecnológico Agroalimentario de Extremadura, Badajoz, España
⁴ Centro de Química de Vila Real (CQ-VR), Laboratório de Química Alimentar e do Vinho, Universidade de Trás-os-Montes e Alto Douro, Departamento de Química, 5001-801 Vila Real, Portugal
⁵ Centro de Química de Vila Real (CQ-VR), Laboratório de Química Alimentar e do Vinho, Universidade de Trás-os-Montes e Alto Douro, Departamento de Biologia e Ambiente, 5001-801 Vila Real, Portugal

^a e-mail: antoniojordao@esav.ipv.pt

Abstract

The main object of the present study was to analyze the phenolic composition of vine leaves infusions prepared from 8 different Portuguese (Fernão Pires, Touriga Franca, Tinta Roriz, Encruzado, Touriga Nacional, Rufete, Baga, and Siria) and Spanish (Pardina, Cayetana, Garnacha, Cigüente, Eva, Tempranillo, Macabeo and Verdelho) Vitis vinifera L. varieties. In general, a wide range of phenolic content were obtained from the vine leaves infusions according to the vine variety used. Thus, for total phenolic content the values ranged from 18 to 37 mg/L for the infusions produced from Portuguese varieties, while for Spanish varieties the values ranged from 14 to 37 mg/L. Vine leaves infusions obtained from Touriga Franca and Pardina varieties showed the highest total phenolic content. As a consequence of phenolic composition, chromatic characteristics (L*, a* and b*) of vine leaves infusions were also analyzed. Finally, it was also detected different individual phenolic compounds, such as, coutaric acid, trans-caftaric acid, quercetin-3-O-glucoside, rutin and 3 different anthocyanins from the different vine leaves infusions. All of the results obtained in this work show that vine leaves infusion may be an interesting alternative source of phenolic compounds for human diet.