The Effects of Preservation Methods of Grapevine Leaves on Total Phenols, Total Flavonoids and Antioxidant Activity

Year 2017, Volume: 21 Issue: 2, 291 - 297, 01.04.2017

Nidal Amin Jaradat Abdel Naser Zaid Fatima Hussen İyad Ali

https://doi.org/10.12991/marupj.300361

Abstract

Preservation methods may affect total phenols, flavonoids

contents, and antioxidant capacity of many vegetables and

fruits. These effects may cause degradation of antioxidant

compounds, formation of new products, or destruction of the

active metabolites. This study investigated the effects of different

preservation methods, such as canning and freezing, on total

flavonoids, total phenols, and antioxidant activity on grapevine

leaves, which can be consumed either as medicine or food.

Phytochemical screening was performed by using standard

analytical methods; antioxidant activity was assayed by using

2,2-diphenyl-1-picryl-hydrazylhydrate reagent method; and total

flavonoids and total phenols content were determined by using

the rutin reference standard method and by Folin-Ciocalteu’s

method, respectively. The phytochemical content of all the studied

grapevine leaf extracts were same. Fresh leaf extract showed

the highest antioxidant capacity as well as total phenols and

flavonoids contents. This was followed by the frozen leaf extract,

while the canned leaf extract showed lower antioxidant capacity

and reduced phenolic and flavonoids contents. Canning and

freezing preservation methods of these leaves had no deleterious

effects on total antioxidant capacity as well as total phenols and

flavonoid contents. Therefore these methods can be used for

preparing nutraceutical, cosmeceutical, and pharmaceutical

supplements. However, the preservation of V. vinifera leaves

by canning is economically and environmentally favored over

freezing. In addition the storing, handling, and maintenance of

canned leaves is easier than fresh and frozen leaves.

Keywords

Vitis vinifera, Antioxidant Activity, Phenols, Flavonoids, Preservation methods

Asma Yapraklarını Koruma Yöntemlerinin Toplam Fenol, Toplam Flavonoit ve Antioksidan Kapasite Üzerine Etkileri

Abstract

Koruma yöntemleri, birçok sebze ve meyvenin toplam fenolik,

flavonoit miktarını ve antioksidan kapasitesini etkileyebilir. Bu

etkiler antioksidan bileşiklerin bozunmasına, yeni bileşiklerin

oluşmasına ya da aktif metabolitlerin yıkımına sebep olabilir.

Bu çalışmada ilaç ya da gıda olarak tüketilebilen asma

yapraklardaki toplam flavonoit, toplam fenolik ve antioksidan

aktivite üzerinde, konserve ve dondurma gibi farklı koruma

yöntemleri üzerindeki etkileri incelenmiştir. Fitokimyasal

tarama, standart analitik yöntemler kullanılarak yapılmıştır.

Antioksidan aktivite 2,2-difenil-1-pikrilhidrazilhidrat reaktif

yöntemi kullanılarak değerlendirilmiştir; toplam flavonoit

ve fenolik miktarı sırasıyla Folin-Ciocalteu yöntemi ile rutin

referans standart maddesi kullanılarak karar verilmiştir. Tüm

çalışılmış asma yaprak ekstrelerinin fitokimyasal içeriği aynıdır.

Taze yaprak ekstresi, toplam fenolik ve flavonoit içeriğinin

yanı sıra en yüksek antioksidan kapasiteyi göstermiştir.

Dondurulmuş yaprak ekstresinde de aynı sonuçlar görülürken;

konserve yaprak ekstresi daha düşük antioksidan kapasite

göstermiş, toplam fenolik ve flavonoit içerikleri düşmüştür. Bu

yaprakların konserve ve dondurulmuş koruma yöntemlerinin

toplam fenolik ve flavonoit içeriklerinin yanı sıra toplam

antioksidan kapasite üzerinde de zararlı etkisi yoktur. Bu yüzden

bu yöntemler nutrasötik, kozmesötik ve farmasötik takviyeleri

hazırlamada kullanılabilir. Buna rağmen, konserve edilmiş V.

vinifera yapraklarının korunması ekonomik ve çevresel olarak

dondurulma işleminin tersine bir durumdur. Ayrıca konserve

yaprakların yükleme, ambalajlama ve korunması taze ve

dondurulmuş yapraklardan daha kolaydır.

Keywords

Vitis vinifera, Antioksidan aktivite, Fenolik, Flavonoitler, Koruma yontemleri

References

• 1. Gurib-Fakim A. Medicinal plants: Traditions of yesterday anddrugs of tomorrow. Mol Aspects Med 2006; 27: 1-93.
• 2. Boudet AM. Evolution and current status of research inphenolic compounds. Phytochem 2007; 68: 2722-35.
• 3. Bombardelli E, Morazzoni P. Vitis vinifera L. Fitoterapia 1995;66: 291-317.
• 4. Dani C, Oliboni L, Agostini F, Funchal C, Serafini L, HenriquesJ, et al. Phenolic content of grapevine leaves (Vitis labruscavar. Bordo) and its neuroprotective effect against peroxidedamage. Toxicol In Vitro 2010; 24: 148-53.
• 5. Batovska DI, Todorova IT, Bankova VS, Parushev SP, AtanassovAI, Hvarleva TD, Djakova GJ, Popov SS. Seasonal variations inthe chemical composition of vine-grape leaf surface. Nat ProdRes 2008; 22: 1231-6.
• 6. Liakopoulos G, Nikolopoulos D, Klouvatou A, Vekkos K-A,Manetas Y, Karabourniotis G. The photoprotective role ofepidermal anthocyanins and surface pubescence in youngleaves of grapevine (Vitis vinifera). Ann Bot 2006; 98: 257-65.
• 7. Guidoni S, Mannini F, Ferrandino A, Argamante N, Di StefanoR. The effect of grapevine leafroll and rugose wood sanitationon agronomic performance and berry and leaf phenoliccontent of a Nebbiolo clone (Vitis vinifera L.). Am J Enol Vitic1997; 48: 438-42.
• 8. Hmamouchi M, Es-Safi N, Essassi E. Oligomeric andpolymeric proanthocyanidins from Moroccan grapewine(Vitis vinifera) leaves. Fitoterapia 1997; 68: 332-7.
• 9. Felicio J, Santos RdS, Goncalez E. Chemical constituents fromVitis vinifera (Vitaceae). Arquiv Instit Biol 2001; 68: 47-50.
• 10. Langcake P, Cornford C, Pryce R. Identification of pterostilbeneas a phytoalexin from Vitis vinifera leaves. Phytochem 1979;18: 1025-7.
• 11. Baytop T. Therapy with medicinal plants in turkey (Past andpresent). Istanbul University, Turkey. 1999.
• 12. Kappor L. Handbook of Ayurvedic Medicinal Plants. CRCPress, Florida. 1990.
• 13. Orhan N, Aslan M, Orhan DD, Ergun F, Yesilada E. Invivoassessment of antidiabetic and antioxidant activitiesof grapevine leaves (Vitis vinifera) in diabetic rats. JEthnopharmacol 2006; 108: 280-6.
• 14. Jaradat NA. Medical plants utilized in Palestinian folkmedicine for treatment of diabetes mellitus and cardiacdiseases. J Al-Aqsa Unv 2005; 9: 1-28.
• 15. Mansour R, Ayed L, Hammami S, Mighri Z, Bakhrouf A,Mhenni F. Dyeing properties and antibacterial activities ofthe extracts of Vitis vinifera L. leaves,Tunisia. Tunisian J MedPlants Nat Prod 2011; 6: 126-32.
• 16. Kong JM, Chia L-S, Goh NK, Chia TF, Brouillard R. Analysisand biological activities of anthocyanins. Phytochem 2003; 64:923-33.
• 17. Yadav R, Agarwala M. Phytochemical analysis of somemedicinal plants. J Phytol 2011; 3: 10-4.
• 18. Wang L,Weller CL. Recent advances in extraction ofnutraceuticals from plants. Trends Food Sci Tech 2006; 17:300-12.
• 19. Blois MS. Antioxidant determinations by the use of a stablefree radical. Nature 1958; 181: 1199 - 1200.
• 20. Rice-evans CA, Miller NJ, Bolwell PG, Bramley PM, PridhamJB. The relative antioxidant activities of plant-derivedpolyphenolic flavonoids. Free Radic Res 1995; 22: 375-83.
• 21. Evans WC. Trease and Evans’ Pharmacognosy. Elsevier HealthSciences, London. 2009.
• 22. Harborne JB. Phytochemical Methods a guide to moderntechniques of plant analysis. Springer Science & BusinessMedia, Germany. 1998.
• 23. Quettier-Deleu C, Gressier B, Vasseur J, Dine T, BrunetC, Luyckx M, et al. Phenolic compounds and antioxidantactivities of buckwheat (Fagopyrum esculentum Moench) hullsand flour. J Ethnopharmacol 2000; 72: 35-42.
• 24. Stewart GF, Amerine MA. Introduction to Food Science andTechnology. Elsevier, Netherlands. 2012.
• 25. Sharma G, Prakash D, Gupta C. Phytochemicals ofnutraceutical importance: Do they defend against diseases.CAB International, Wallingford. 2014.
• 26. Ayala-Zavala JF, Wang SY, Wang CY, Gonzalez-Aguilar GA.Effect of storage temperatures on antioxidant capacity andaroma compounds in strawberry fruit. LWT-Food Sci Technol2004; 37: 687-95.
• 27. Downey MO, Mazza M, Krstic MP. Development of a stableextract for anthocyanins and flavonols from grape skin. Am JEnol Vitic 2007; 58: 358-64.
• 28. Eftekhari M, Alizadeh M, Ebrahimi P. Evaluation of the totalphenolics and quercetin content of foliage in mycorrhizalgrape (Vitis vinifera L.) varieties and effect of postharvestdrying on quercetin yield. Ind Crops Prod 2012; 38: 160-5.
• 29. Czarniecka-Skubina E. Effect of the material form, storage andcooking methods on the quality of Brussels sprouts. Polish JFood Nutr Sci 2002; 11: 75-82.
• 30. Lohachoompol V, Srzednicki G, Craske J. The change of totalanthocyanins in blueberries and their antioxidant effect afterdrying and freezing. J Biomed Biotechnol 2004; 5: 248-52