Total phenolic and flavonoid contents and antioxidant capacity of home-made Isabella grape (Vitis labrusca L.) vinegar

Year 2019, Volume: 3 Issue: 1, 11 - 16, 28.06.2019

Sinem Aydın , Cavidan Demir Gökışık

https://doi.org/10.32571/ijct.471953

Cited By: 4

Abstract

       Vitis
vinifera is
commonly consumed and utilized to produce juice, which has health benefits. The
purpose of the current study is to determine antioxidant activity of the
vinegar obtained from V. vinifera. While total phenolic content was
found as 160.23 ± 0.007 µg GAE/ml, total flavonoid content was determined as
298 ± 0.069 µg CE/ml. Moreover, total antioxidant capacity was detected
as 113.12 ± 0.011 µg AAE/ml. CUPRAC activity and DPPH
radical scavenging activity of the vinegar was higher than standards (BHT for
CUPRAC activity, BHT and Rutin for DPPH activity).  The grape vinegar exhibited lower ABTS radical
scavenging activity than standards (BHT and Rutin). Both ABTS and DPPH radical
scavenging activity of the grape vinegar and standards (BHT and Rutin) increased
with the increasing concentration. ABTS activity of the vinegar ranged between 27.47%
and 63.72%. This study reveals that grape vinegar possess significant
antioxidant properties and may be an alternative to synthetic antioxidant
agents.

Keywords

Phenolic content, antioxidant activity, Vitis labrusca, vinegar

Total phenolic and flavonoid contents and antioxidant capacity of home-made Isabella grape (Vitis labrusca L.) vinegar

Abstract

Vitis vinifera Vitaceae familyasına aittir. V. vinifera sağlığa yararlı olan
meyve suyu üretiminde kullanılmakta ve sıklıkla tüketilmektedir. Mevcut
araştırmanın amacı V. vinifera’dan elde edilen sirkenin antioksidan
aktivitesini belirlemektir. Sirkenin toplam fenolik ve flavonoid içerikleri, Kuprik İndirgeme Antioksidan Kapasitesi (CUPRAC) aktivitesi, 2,2-difenil-1-pikrilhidrazil (DPPH) ve 2,2'-azino-bis(3-etilbenzotiyazonil-6-sülfonik
asit) (ABTS) radikal süpürme
etkileri araştırılmıştır. Total fenolik içeriği 160,23±0,007
µg GAE/ml olarak bulunurken; toplam flavonoid içeriği 298±0,069 µg CE/ml
olarak saptanmıştır. Sirkenin CUPRAC aktivitesi ve DPPH radikal süpürme
aktivitesi standartlardan daha yüksektir.

Keywords

Fenolik içerik, Antioksidan aktivite, Vitis labrusca

References

• 1. Samad, A.; Azlan, A.; İsmail, A. Curr. Opin. Food Sci. 2016, 8, 56-61.
• 2. Vinegar, 1996. Encyclopedia.com https://www.encyclopedia.com/science-and-technology/chemistry/organic-chemistry/vinegar (accessed September 15, 2018).
• 3. Johnston, C. S.; Gaas, C. A. Med. Gen. Med. 2006, 8(2), 61-83.
• 4. Bakir, S. Investigating the Phenolic Content and In Vitro Bioaccessibility of Some Vinegars, and Changes in Antioxidant Activity During Grape and Apple Vinegar Processing, Istanbul Technical University. https://polen.itu.edu.tr/bitstream/11527/2191/1/14382.pdf (Accessed December 12, 2018).
• 5. Akanksha, S.; Sunita; M. Asia. J. Sci. Technol. 2017, 8 (12), 1-3.
• 6. Johnston, C. S. Medicinal uses of vinegars. Watson, R.R., Ed.; Academic Press, USA, 2009; pp 433-443.
• 7. Pour, B. M.; Jothy, S. L.; Latha, L.Y.; Chen, Y.; Sasidharan, S. Asian Pac. J. Trop. Biomed. 2012, 2 (12), 960-965.
• 8. Ali, Z.; Wang, Z.; Amir, R. M.; Younas, S.; Wali, A.; Adowa, N.; Ayim, I. 2018. Int. J. Vitam. Nutr. Res. 2017, 86(3-4), 1-12.
• 9. Slinkard, K.; Singleton, V.L. Am. J. Enol. Vitic. 1977, 28, 49-55.
• 10. Zhishen, J.; Mengcheng, T.; Jianming, W. Food Chem. 1999, 64, 555-559.
• 11. Arnao, M.B.; Cano, A.; Acosta, M. Food Chem. 2001, 73, 239-244.
• 12. Brand-Williams, W.; Cuvelier, M.; Berset, C. LWT - Food Sci. Technol. 1995, 28, 25-30.
• 13. Prieto, P.; Pineda, M.; Aguiler, M. Anal. Biochem. 1999, 269, 337-341.
• 14. Özyürek, M.; Bektaşoğlu, B.; Güçlü, K.; Apak, R. Anal. Chim. Acta 2009, 636 (1), 42-50.
• 15. Assia, B.; Khennouf, S.; Bouaziz, A.; Baghiani, A.; Dahamna, S.; Amira, S.; Arrar, L. Der Pharm. Chem. 2016, 8(12), 88-99.
• 16. Rebeya, A.; Belghith, S. I; Baghdikian, B.; Leddet, V. M.; Mabrouki, F.; Olivier, E.; Cherif, J. K.; Ayadi, M. T. J. Appl. Pharm. Sci. 2014, 5(01), 052-053.
• 17. Machado, M.M.; Montagner, G.F.F.S.; Boligon, A.; Athayde, M.L.; Rocha, M.I.U.M.; Lera, J.P.B.; Bello, C.; Cruz, I.B.M. Quim Nova 2011, 34(5), 798-803.
• 18. Cottica, S. M.; Morais, D. R.; Rotta, E. M.; Sargi, S.C.; Silva, F. L. N.; Sawaya, A. C. H. F.; Eberlin, M. N.; Visentainer, J. V. J. Food Sci. Eng. 2013, 3, 341-348.
• 19. Kelebek, H.; Kadiroğlu, P.; Demircan, N. B.; Selli, S. 2017. Screening of bioactive components in grapeand apple vinegars: Antioxidant and antimicrobial potential https://www.researchgate.net/publication/316602437_Screening_of_Bioactive_Components_in_Grape_and_Apple_Vinegar's_Antioxidant_and_Antimicrobial_Potential (accessed August 15, 2018).
• 20. Hafzan, Y.; Saw, J. W.; Fadzilah, I. Int. Food Res. J. 2017, 24(6), 2557-2562.
• 21. Budak, N. H. Agro Food İnd. Hi-Tech. 2015, 26, 68-72.
• 22. Tagliazucchi, D.; Verzelloni, E.; Conte, A. Eur. Food Res. Technol. 2008, 227, 835.
• 23. Poiana, M. A.; Gergen, I.; Moigradean, D.; Taru, V.; Dogaru, D. Bulletin USAMV-CN, 2007, 476-481.