BIO Web Conf.
Volume 15, 201942nd World Congress of Vine and Wine
|Number of page(s)||6|
|Section||Safety and Health|
|Published online||23 October 2019|
Phenolic profile and biological activity of table grapes (Vitis vinifera L.)
1 Dipartimento di Scienze Farmacologiche e Biomolecolari, Università degli Studi di Milano, Milan, Italy
2 Dipartimento di Scienze Farmaceutiche, Università degli Studi di Milano, Milan, Italy
3 Instituto Politecnico de Beja, Beja, Portugal
4 Dipartimento di Scienze delle Produzioni Vegetali Sostenibili, Università Cattolica del Sacro Cuore, Piacenza, Italy
5 Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria – Centro di Ricerca per la Viticoltura, Conegliano Veneto, Italy
6 Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria – Centro di Ricerca per l'Enologia, Asti, Italy
Table grapes are largely produced and consumed in the Mediterranean area. Furthermore, in the last years, the commercial interest in table grapes and other non-alcoholic grape products has notably increased worldwide. In addition to the nutritional aspects, polyphenol compounds in fresh grapes could exert positive effects on human health. The aim of this study was the characterization of the phenolic pattern of sixteen grape varieties and the evaluation of the associated antioxidant capacity and anti-inflammatory activity at gastric level. The methods used were: 1) Folin-Cocalteau's assay for the quantification of total polyphenol content; 2) High-Performance Liquid Chromatography (HPLC) coupled with Diode-Array Detector (DAD) to perform the quantitative analysis of grapes phenolic fraction 3) DPPH (1,1,-diphenil-2-picrylhydrazyl) spectrophotometric assay for the assessment of radical scavenging activity; 4) assessment of IL-8 release from human gastric epithelial cells to evaluate the anti-inflammatory activity of grape extracts. Some grapes, including seedless varieties, showed that the phenolic pattern was highly correlated with the biological activities, and, in particular, with peel and seeds portion. These results suggest that selected grape varieties could represent, also for consumers who do not drink wine, a source of healthy compounds potentially able to counteract oxidative stress and gastric inflammation.
© The Authors, published by EDP Sciences, 2019
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