Review
Year 2018,
Volume: 11 Issue: 2, 29 - 36, 31.12.2018
Abstract
Günümüzde sağlık yararları
açısından bitkilerin incelenmesi üzerine pek çok araştırma bulunmaktadır.
Özellikle besinlerde bulunan biyoaktif bileşikler olarak bilinen polifenoller
ile ilgili çalışmalar ilgi çekicidir. Polifenoller flavonoidler ve non-flavonoidler
olak üzere iki sınıfa ayrılırlar. Literatürde en
fazla araştırma konusu olan fenolik bileşik, non-flavonoidlerin alt grubu olan
stilbenlerde yer alan resveratroldür. Resveratrol üzümde
mekanik yaralanmalar, fungal enfeksiyonlar gibi biyotik ve çevre koşulları, UV
radyasyonu gibi abiyotik strese karşı savunma mekanizması olarak oluşturulan sekonder bir metabolittir. Üzümde ve fermente üzüm
suyundaki miktarı birçok etmene bağlı olarak değişmektedir. Bu değişkenler,
üzümün çeşidi, vejetasyon süresi, bağda uygulanan kültürel işlemler, bağın
maruz kaldığı iklim koşulları, üzümün fermente üzüm suyuna işlenmesi
sırasındaki prosesler, maserasyon süresi gibi birçok araştırmacının yaptıkları
çalışmalarla kanıtladıkları kritik faktörlerdir. Bu çalışmada, üzüm ve üzüm
suyundaki resveratrol miktarının belirtilen faktörlere göre değişkenliği
vurgulanacak ve sağlık yararları kanıtlanmış bu biyolojik aktif maddenin
kontrollü yetiştirme koşulları ve ürüne işlenme basamakları ile miktarının
arttırılabileceği konusu tartışılacaktır.
Derlemede dünyada ve Türkiye’de, resveratrol miktarını etkileyen
faktörlerin literatürde “Terrior”olarak tanımlanan bölgelere göre genel
isimlendirilmesi kapsamında yapılan çalışmalar özetlenmiştir.
Keywords
References
- [1] Mariko, N., Hassimotto, A., and Lajolo, F.M., 2017. Brazilian Native Fruits as a Source of Phenolic Compounds, Global Food Security and Wellness, 105-124.[2] Dutta, S., Sadhukhan, P., Saha, S., Sil, P.C., 2017. Regulation of Oxidative Stress by Different Naturally Occurring Polyphenolic Compounds: An Emerging Anticancer Therapeutic Approach, Reactive Oxygen Species, 3(8): 1-15. [3] Teissedre, P., Stockley, C., Boban, M., Gambert, F., Marta Ortiz Alba, M.O., Flesh, M., Ruf, J., 2018. The effects of wine consumption on cardiovascular disease and associated risk factors: a narrative review, OENO One, 52(2): 67-79.[4] Kumar, A., Singh, S., Kumar, R., Pankaj Maurya, Nath, D., 2018. Nutraceutical: a new scope and opportunity of healthcare, PharmaTutor, 6(8):9-16. [5] Covas, M., Poulsen, H.E., Zunft, H.J.F., Kiesewetter, H., Gaddi , A., Torre, R., Mursu, J., Bäumler, H., Nascetti, S., Salonen, J.T., Fitó, M., Virtanen, J., Marrugat, J., 2006. The effect of polyphenols in olive oil on heart disease risk factors: A randomized trial, Ann.Intern. Med., 145(1): 1-11. [6] Goszcz, K., Duthie,G.G., Stewart, D., Leslie, S.J., Megson,I.L., 2017. Bioactive polyphenols and cardiovascular disease: chemical antagonists, pharmacological agents or xenobiotics that drive an adaptive response? British Journal of Pharmacology, 174:1209–1225.[7] Mendes-Braz, M., and Martins, J.O., 2018. Diabetes Mellitus and Liver Surgery: The Effect of Diabetes on Oxidative Stress and Inflammation, Mediators of Inflammation,, 1-11. [8] Touqeer A., Sehrish J., Sana J., Ameema, T., Dunja Š,,Tejada,S., Seyed, F.N., Nady B., Nabavi, S.M., 2017. Resveratrol and Alzheimer’s Disease: Mechanistic Insights, Molecular Neurobiology, 54 (4):2622–2635.[9] Apetrei, C., Frontiers in bioactive compounds, Benthan Science Publishers, 2016, Sharjah, UAE. [10] Li, S., Jin, Q., Jiang, X., James J., Frontier and future development of information technology in medicine and education, Park editors, 2013, Korea. [11] Gerogiannaki-Christopoulou,F., Pasche, C., Lucchini, F., Ghidoni, R., Ferraroni, M., and La Vecchia, C., 2005, Resveratrol and breast cancer risk, Journal of Cancer Prevention 14:139-142.[12] Anekonda, T.S., 2006. Resveratrol- A boon for treating Alzheimer’s disease? Brain Research Reviews, 52, 316-326.[13] Rivie`re, C., Richard, T., Quentin, L., Krisa, S., J Me´rillon, J., Montia, J., 2007. Inhibitory activity of stilbenes on Alzheimer’s b-amyloid fibrils in vitro, Bioorganic & Medicinal Chemistry 15 1160–1167[14] Perez-Vizcaino,F, Fragad,C.G., 2018. Research trends in flavonoids and health, Archives of Biochemistry and Biophysics, 646: 107–112. [15] Yaman, Ü.R., Çaylak Adıgüzel1,B. Yücel, U., Çetinkaya, N., 2016. Effect of vegetation time and climatic conditions on trans- resveratrol concentrations in cabernet sauvignon and merlot wines from different regions in Turkey, S. Afr. J. Enol. Vitic., 37 (1): 85-92. [16] Ateş, F., Uysal, H., 2017. Determinations of adaptation level of wine grape varieties in terms of climatic data in wine growing regions of Turkey. BIO Web of Conferences 9, 01027, 40th World Congress of Vine and Wine.[17] Çaylak Adıgüzel, B., Çetinkaya, N., Yücel, U., 2010. Cabernet sauvignon ve merlot şaraplarının resveratrol düzeyleri ve ekolojik koşulların etkileri, Gıda, 35 (1): 27-32.[18] Jiang, B.,Zhang, Z.,2012. Comparison on Phenolic Compounds and Antioxidant Properties of Cabernet Sauvignon and Merlot Wines from Four Wine Grape-Growing Regions in China, Molecules, 17, 8804-8821.[19] Cui, Y., Lv, W., 2015. Comparative study of resveratrol in wines from three main grape regions in China, 3rd International Conference on Material, Mechanical and Manufacturing Engineering (IC3ME 2015), 325-328.[20] Geana, E.I., Marinescu A.,Iordache, A.M., Sandru, C., Ionete, R.E., Bala. C., 2015. Differentiation of romanian wines on geographical origin and wine variety by elemental composition and phenolic components, Food Anal. Methods, 7:2064–2074.[21] Irimia, L.M., Patriche, C.V., Quenol, H., Sfica, L, Foss, C., 2018. Shifts in climate suitability for wine production as a result of climate change in a temperate climate wine region of Romania.,Theor. Appl. Climatol., 131, 1069-1081. [22] Bernadine C. Sitrik, 2011. Growing Table Grapes, Archival copy. For current version, see: https://catalog. extension. oregonstate. Edu/ec1639.[23] Bahar,E., Korkutal, İ, Boz, Y., 2010. Tekirdağ ili Şarköy ilçesi’nin terrior açısından değerlendirilmesi, Şarköy Değerleri Sempozyumu, 156-177.[24] Maxwell, K, Johnson, G.N., 2000. Chlorophll fluorescence a practical guide. Journal of Experimental Botany, 51 (345): 659-668.[25] Köse, B., 2014. The role and importance of the light and temperature in viticulture. Turkish Journal of Agricultural Research, 1(2): 203-212.[26] Savic, S., Vucotic, M., 2018. Viticulture Zoning in Montenegro, Bulletin UASVM Horticulture, 75(1): 73-86.[27] Tonietto, J., Carbonneau, A., 2004. A multicriteria climatic classification system for grape-growing regions worlwide, Agricultural and Forest Meteorology, 124: 81-97.[28] Çelik, H., Üzüm Çeşit Kataloğu, 2006. A.Ü. ÜZiraat Fak., Bahçe Bitkileri Bölümü, Sunfidan A.Ş. Mesleki Kitaplar Serisi: 3, s.122, 132. [29] Cantos, E., Espiän, J.C., Fernaä Ndez, M.J., Oliva, J., Barberaän, A.F., 2003. Postharvest UV-C-irradiated grapes as a potential source for producing stilbene-enriched red wines, J. Agric. Food Chem., 51: 1208-1214.[30] Roldaän, A., Palacios, V., Caro, I., Peärezroldan, L., 2003. Resveratrol content of palomino fino grapes: influence of vintage and fungal infection, J. Agric. Food Chem, 51: 1464-1468.[31] Dugo, G., Saitta, M., Giuffrida, D., Vilasi, F., La Torre, G.L., 2004. Determination of resveratrol and other phenolic compounds in experimental wines from grapes subjected to different pesticide treatments, Ital. J. Food Sci., 3(16), 305-321. [32] Gambelli, L., Santaroni, G.P., 2004. Polyphenols content in some Italian red wines of different geographical origins, Journal of Food Composition and Analysis,17: 613–618.[33] Gambuti, A., Strollo, D., Ugliano, M., Lecce, L., Moio, L., 2004. resveratrol, quercetin, (+)-catechin, and (−)-epicatechin content in South Italian monovarietal wines: relationship with maceration time and marc pressing during winemaking, J. Agric. Food Chem. 2004, 52, 5747−5751. [34] Abril, M., Negueruela, A.I., Perez, C., Juan, T., G. Estopan, G., 2005. Preliminary study of resveratrol content in Aragon red and rose wines, Food Chemistry, 92: 729-736.[35]GerogiannakiChristopoulou,M.,Athanasopoulos, P., Kyriakidis, N., Gerogiannaki, I.A., Spanos, M., 2006. Resveratrol in wines from the major Greek red and white grape varieties, Food Control 17, 700-706.[36] Bavaresco, L., Pezzutto, S., Gatti, M., Mattivi, F., 2007. Role of the variety and some environmental factors on grape stilbenes. Vitis, 46 (2): 57-61. [37] Giovanelli, G., Brenna, O.V., 2007. Evolution of some phenolic components, carotenoids and chlorophylls during ripening of three Italian grape varieties, Eur Food Res Technol, 225:145–150.[38] Deis, L., and Cavagnaro, J.B., 2013. Effect of water stress in grape berries Cabernet sauvignon (Mendoza, Argentina) during four years consecutives, Journal of Life Sciences, 7(9): 993-1001. [39] Kostadinovic, S., Wilkens, A., Stefova, M., Ivanova, V.,Vojnoski, B., Mirhosseini, H., Winterhalter , P., 2012. Stilbene levels and antioxidant activity of Vranec and Merlot wines from Macedonia: Effect of variety and enological practices, Food Chemistry, 135: 3003–3009.[40] Ferna´ndez-Marı´n, M.I., Rau´ l F. Guerrero, R.F., Garcı´a-Parrilla, M.C., Puertas, B., Ramı´rez, P., Cantos-Villar, E., 2013. Terroir and variety: Two key factors for obtaining stilbene-enriched grapes, Journal of Food Composition and Analysis, 31, 191–198. [41] Anli, E, Vural, N., Demiray, S., Özkan, M., 2006. Resveratrol and other phenolic compounds in turkish red wines with hplc, Journal of Wine Research, 17( 2): 117–125.[42] Gürbüz, O., Göçmen, D., Dağdelen, F., Gürsoy, M., Aydın, S., Şahin, İ., Büyükuysal, L., Usta, M., 2007, Determination of flavan-3-ols and resveratrol in grapes and wine using HPLC with fluorescence detection, Food Chemistry, 100: 518-525. [43] Çaylak Adıgüzel, B., 2007, Bazı bölgelerimizde üretilen şarapların resveratrol düzeyleri ve bölgelerin ekolojik koşullarının resveratrol ieriği üzerine etkileri, Doktora Tezi, Ege Üniversitesi Fen Bilimleri Enstitüsü, 284 s. [44] Yaman, Ü.R., Kalkan Yıldırım, H., Adıgüzel, B., Yücel, U., 2014. Farklı bölgelerde yetişen boğazkere ve öküzgözü siyah üzüm çeşitlerinden üretilen şarapların resveratrol nicelikleri, Akademik Gıda, 12(1): 43-50.
Year 2018,
Volume: 11 Issue: 2, 29 - 36, 31.12.2018
Abstract
References
- [1] Mariko, N., Hassimotto, A., and Lajolo, F.M., 2017. Brazilian Native Fruits as a Source of Phenolic Compounds, Global Food Security and Wellness, 105-124.[2] Dutta, S., Sadhukhan, P., Saha, S., Sil, P.C., 2017. Regulation of Oxidative Stress by Different Naturally Occurring Polyphenolic Compounds: An Emerging Anticancer Therapeutic Approach, Reactive Oxygen Species, 3(8): 1-15. [3] Teissedre, P., Stockley, C., Boban, M., Gambert, F., Marta Ortiz Alba, M.O., Flesh, M., Ruf, J., 2018. The effects of wine consumption on cardiovascular disease and associated risk factors: a narrative review, OENO One, 52(2): 67-79.[4] Kumar, A., Singh, S., Kumar, R., Pankaj Maurya, Nath, D., 2018. Nutraceutical: a new scope and opportunity of healthcare, PharmaTutor, 6(8):9-16. [5] Covas, M., Poulsen, H.E., Zunft, H.J.F., Kiesewetter, H., Gaddi , A., Torre, R., Mursu, J., Bäumler, H., Nascetti, S., Salonen, J.T., Fitó, M., Virtanen, J., Marrugat, J., 2006. The effect of polyphenols in olive oil on heart disease risk factors: A randomized trial, Ann.Intern. Med., 145(1): 1-11. [6] Goszcz, K., Duthie,G.G., Stewart, D., Leslie, S.J., Megson,I.L., 2017. Bioactive polyphenols and cardiovascular disease: chemical antagonists, pharmacological agents or xenobiotics that drive an adaptive response? British Journal of Pharmacology, 174:1209–1225.[7] Mendes-Braz, M., and Martins, J.O., 2018. Diabetes Mellitus and Liver Surgery: The Effect of Diabetes on Oxidative Stress and Inflammation, Mediators of Inflammation,, 1-11. [8] Touqeer A., Sehrish J., Sana J., Ameema, T., Dunja Š,,Tejada,S., Seyed, F.N., Nady B., Nabavi, S.M., 2017. Resveratrol and Alzheimer’s Disease: Mechanistic Insights, Molecular Neurobiology, 54 (4):2622–2635.[9] Apetrei, C., Frontiers in bioactive compounds, Benthan Science Publishers, 2016, Sharjah, UAE. [10] Li, S., Jin, Q., Jiang, X., James J., Frontier and future development of information technology in medicine and education, Park editors, 2013, Korea. [11] Gerogiannaki-Christopoulou,F., Pasche, C., Lucchini, F., Ghidoni, R., Ferraroni, M., and La Vecchia, C., 2005, Resveratrol and breast cancer risk, Journal of Cancer Prevention 14:139-142.[12] Anekonda, T.S., 2006. Resveratrol- A boon for treating Alzheimer’s disease? Brain Research Reviews, 52, 316-326.[13] Rivie`re, C., Richard, T., Quentin, L., Krisa, S., J Me´rillon, J., Montia, J., 2007. Inhibitory activity of stilbenes on Alzheimer’s b-amyloid fibrils in vitro, Bioorganic & Medicinal Chemistry 15 1160–1167[14] Perez-Vizcaino,F, Fragad,C.G., 2018. Research trends in flavonoids and health, Archives of Biochemistry and Biophysics, 646: 107–112. [15] Yaman, Ü.R., Çaylak Adıgüzel1,B. Yücel, U., Çetinkaya, N., 2016. Effect of vegetation time and climatic conditions on trans- resveratrol concentrations in cabernet sauvignon and merlot wines from different regions in Turkey, S. Afr. J. Enol. Vitic., 37 (1): 85-92. [16] Ateş, F., Uysal, H., 2017. Determinations of adaptation level of wine grape varieties in terms of climatic data in wine growing regions of Turkey. BIO Web of Conferences 9, 01027, 40th World Congress of Vine and Wine.[17] Çaylak Adıgüzel, B., Çetinkaya, N., Yücel, U., 2010. Cabernet sauvignon ve merlot şaraplarının resveratrol düzeyleri ve ekolojik koşulların etkileri, Gıda, 35 (1): 27-32.[18] Jiang, B.,Zhang, Z.,2012. Comparison on Phenolic Compounds and Antioxidant Properties of Cabernet Sauvignon and Merlot Wines from Four Wine Grape-Growing Regions in China, Molecules, 17, 8804-8821.[19] Cui, Y., Lv, W., 2015. Comparative study of resveratrol in wines from three main grape regions in China, 3rd International Conference on Material, Mechanical and Manufacturing Engineering (IC3ME 2015), 325-328.[20] Geana, E.I., Marinescu A.,Iordache, A.M., Sandru, C., Ionete, R.E., Bala. C., 2015. Differentiation of romanian wines on geographical origin and wine variety by elemental composition and phenolic components, Food Anal. Methods, 7:2064–2074.[21] Irimia, L.M., Patriche, C.V., Quenol, H., Sfica, L, Foss, C., 2018. Shifts in climate suitability for wine production as a result of climate change in a temperate climate wine region of Romania.,Theor. Appl. Climatol., 131, 1069-1081. [22] Bernadine C. Sitrik, 2011. Growing Table Grapes, Archival copy. For current version, see: https://catalog. extension. oregonstate. Edu/ec1639.[23] Bahar,E., Korkutal, İ, Boz, Y., 2010. Tekirdağ ili Şarköy ilçesi’nin terrior açısından değerlendirilmesi, Şarköy Değerleri Sempozyumu, 156-177.[24] Maxwell, K, Johnson, G.N., 2000. Chlorophll fluorescence a practical guide. Journal of Experimental Botany, 51 (345): 659-668.[25] Köse, B., 2014. The role and importance of the light and temperature in viticulture. Turkish Journal of Agricultural Research, 1(2): 203-212.[26] Savic, S., Vucotic, M., 2018. Viticulture Zoning in Montenegro, Bulletin UASVM Horticulture, 75(1): 73-86.[27] Tonietto, J., Carbonneau, A., 2004. A multicriteria climatic classification system for grape-growing regions worlwide, Agricultural and Forest Meteorology, 124: 81-97.[28] Çelik, H., Üzüm Çeşit Kataloğu, 2006. A.Ü. ÜZiraat Fak., Bahçe Bitkileri Bölümü, Sunfidan A.Ş. Mesleki Kitaplar Serisi: 3, s.122, 132. [29] Cantos, E., Espiän, J.C., Fernaä Ndez, M.J., Oliva, J., Barberaän, A.F., 2003. Postharvest UV-C-irradiated grapes as a potential source for producing stilbene-enriched red wines, J. Agric. Food Chem., 51: 1208-1214.[30] Roldaän, A., Palacios, V., Caro, I., Peärezroldan, L., 2003. Resveratrol content of palomino fino grapes: influence of vintage and fungal infection, J. Agric. Food Chem, 51: 1464-1468.[31] Dugo, G., Saitta, M., Giuffrida, D., Vilasi, F., La Torre, G.L., 2004. Determination of resveratrol and other phenolic compounds in experimental wines from grapes subjected to different pesticide treatments, Ital. J. Food Sci., 3(16), 305-321. [32] Gambelli, L., Santaroni, G.P., 2004. Polyphenols content in some Italian red wines of different geographical origins, Journal of Food Composition and Analysis,17: 613–618.[33] Gambuti, A., Strollo, D., Ugliano, M., Lecce, L., Moio, L., 2004. resveratrol, quercetin, (+)-catechin, and (−)-epicatechin content in South Italian monovarietal wines: relationship with maceration time and marc pressing during winemaking, J. Agric. Food Chem. 2004, 52, 5747−5751. [34] Abril, M., Negueruela, A.I., Perez, C., Juan, T., G. Estopan, G., 2005. Preliminary study of resveratrol content in Aragon red and rose wines, Food Chemistry, 92: 729-736.[35]GerogiannakiChristopoulou,M.,Athanasopoulos, P., Kyriakidis, N., Gerogiannaki, I.A., Spanos, M., 2006. Resveratrol in wines from the major Greek red and white grape varieties, Food Control 17, 700-706.[36] Bavaresco, L., Pezzutto, S., Gatti, M., Mattivi, F., 2007. Role of the variety and some environmental factors on grape stilbenes. Vitis, 46 (2): 57-61. [37] Giovanelli, G., Brenna, O.V., 2007. Evolution of some phenolic components, carotenoids and chlorophylls during ripening of three Italian grape varieties, Eur Food Res Technol, 225:145–150.[38] Deis, L., and Cavagnaro, J.B., 2013. Effect of water stress in grape berries Cabernet sauvignon (Mendoza, Argentina) during four years consecutives, Journal of Life Sciences, 7(9): 993-1001. [39] Kostadinovic, S., Wilkens, A., Stefova, M., Ivanova, V.,Vojnoski, B., Mirhosseini, H., Winterhalter , P., 2012. Stilbene levels and antioxidant activity of Vranec and Merlot wines from Macedonia: Effect of variety and enological practices, Food Chemistry, 135: 3003–3009.[40] Ferna´ndez-Marı´n, M.I., Rau´ l F. Guerrero, R.F., Garcı´a-Parrilla, M.C., Puertas, B., Ramı´rez, P., Cantos-Villar, E., 2013. Terroir and variety: Two key factors for obtaining stilbene-enriched grapes, Journal of Food Composition and Analysis, 31, 191–198. [41] Anli, E, Vural, N., Demiray, S., Özkan, M., 2006. Resveratrol and other phenolic compounds in turkish red wines with hplc, Journal of Wine Research, 17( 2): 117–125.[42] Gürbüz, O., Göçmen, D., Dağdelen, F., Gürsoy, M., Aydın, S., Şahin, İ., Büyükuysal, L., Usta, M., 2007, Determination of flavan-3-ols and resveratrol in grapes and wine using HPLC with fluorescence detection, Food Chemistry, 100: 518-525. [43] Çaylak Adıgüzel, B., 2007, Bazı bölgelerimizde üretilen şarapların resveratrol düzeyleri ve bölgelerin ekolojik koşullarının resveratrol ieriği üzerine etkileri, Doktora Tezi, Ege Üniversitesi Fen Bilimleri Enstitüsü, 284 s. [44] Yaman, Ü.R., Kalkan Yıldırım, H., Adıgüzel, B., Yücel, U., 2014. Farklı bölgelerde yetişen boğazkere ve öküzgözü siyah üzüm çeşitlerinden üretilen şarapların resveratrol nicelikleri, Akademik Gıda, 12(1): 43-50.
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Details
| Primary Language | Turkish |
|---|---|
| Subjects | Agricultural Engineering |
| Journal Section | Research Article |
| Authors | |
| Publication Date | December 31, 2018 |
| Published in Issue | Year 2018 Volume: 11 Issue: 2 |