اخبار و اعلانات

 آمار

تعداد نشریات282
تعداد نشریات سازمان80
تعداد شماره‌ها3,168
تعداد مقالات35,197
تعداد مشاهده مقاله50,943,838
تعداد دریافت فایل اصل مقاله90,949,032
Taymaz, Ezgi, Uslu, Mehmet Emin. (1401). Investigation and Determination of the Presence of Resveratrol in the Leaves of 99 Grapevine Varieties from the Western Anatolia Region in Turkey. سامانه مدیریت نشریات علمی, 11(1), 1-8. doi: 10.22092/jmpb.2022.356058.1402
Ezgi Rojda Taymaz; Mehmet Emin Uslu. "Investigation and Determination of the Presence of Resveratrol in the Leaves of 99 Grapevine Varieties from the Western Anatolia Region in Turkey". سامانه مدیریت نشریات علمی, 11, 1, 1401, 1-8. doi: 10.22092/jmpb.2022.356058.1402
Taymaz, Ezgi, Uslu, Mehmet Emin. (1401). 'Investigation and Determination of the Presence of Resveratrol in the Leaves of 99 Grapevine Varieties from the Western Anatolia Region in Turkey', سامانه مدیریت نشریات علمی, 11(1), pp. 1-8. doi: 10.22092/jmpb.2022.356058.1402
Taymaz, Ezgi, Uslu, Mehmet Emin. Investigation and Determination of the Presence of Resveratrol in the Leaves of 99 Grapevine Varieties from the Western Anatolia Region in Turkey. سامانه مدیریت نشریات علمی, 1401; 11(1): 1-8. doi: 10.22092/jmpb.2022.356058.1402

Investigation and Determination of the Presence of Resveratrol in the Leaves of 99 Grapevine Varieties from the Western Anatolia Region in Turkey

Journal of Medicinal plants and By-products
دوره 11، شماره 1، تیر 2022، صفحه 1-8    اصل مقاله (458.79 K)
نوع مقاله: Research Paper
شناسه دیجیتال (DOI): 10.22092/jmpb.2022.356058.1402
نویسندگان
Ezgi Rojda Taymaz1؛ Mehmet Emin Uslu* 2
1Metallurgical and Materials Engineering Department, Faculty of Engineering, Manisa Celal Bayar University, 45119, Muradiye-Manisa, Turkey
2Bioengineering Department, Faculty of Engineering, Manisa Celal Bayar University, 45119, Muradiye-Manisa, Turkey
چکیده
Grapevine (Vitis vinifera L.) is one of the main plants of economic importance in the world. The development and adaptation of this plant, which is of great importance economically, to have the desired characteristics, is of great importance. The plant is an extremely important resource not only in terms of its fruit, but also because of the presence of secondary metabolites contained in its cellular structure. One of these secondary metabolites is resveratrol. Resveratrol is a metabolite synthesized in high amounts in grapevine, leaf and grape bark. The aim of the study was to determine the amount and content associated with phenolic content of 99 grapevine varieties protected in the Aegean region in Turkey. Our specific goal with this study was to determine an important parameter for Plant Breeding with data obtained as a result of using ultra-high performance liquid chromatography (HPLC) for the first time in grapevine varieties of the Aegean region. As a result of the analysis, the amount of resveratrol varies between 0-90 mg/kg. At the same time, the total phenol amount analysis was performed to determine the phenolic amount between grapevine types. Compared to plants capable of producing resveratrol, processed or fresh products of the vine are known to be widely consumed by a very large audience. For this reason, it reveals the importance of breeding studies to increase the content of resveratrol.
کلیدواژه‌ها
Resveratrol؛ Grapevine؛ Phenolic compounds؛ HPLC؛ Folin-Ciocalteu analysis
مراجع
  1. Villano D, Fernveez-Pachon S, Troncoso A.M, Garcia-Parrilla M.C. Comparison of antioxidant activity of wine phenolic compounds and metabolites in vitro. Analytica Chimica Acta. 2005;538:391-398.
  2. Hershoff A, Rotelli A. Herbal Remedies: A Quick and Easy Guide to Common Disorders and Their Herbal Treatments, Penguin. 2001.
  3. Kaul N, Siveski-Iliskovic N, Hill M, Slezak J, Singal P K. Free radicals and the heart. J Pharma Toxicological Methods. 1993;30:55-67.
  4. Detenchuk E.A, Trebse P, Marjanovic A, Kosyakov D.S, UIyanovskii N.V, Kralj M.B, Lebedev A.T. Transformation of resveratrol under disinfection conditions. Chemosphere. 2020;260:127557.
  5. Martinez J, Moreno J.J. Effect of Resveratrol, a Natural Polyphenolic Compound, on Reactive Oxygen Species and Prostaglandin Production. Biochemical Pharmacology. 2000;59:865-870.
  6. Krol A, Amarowicz R, Weidner S. Changes in the composition of phenolic compounds and antioxidant properties of grapevine roots and leaves (Vitis vinifera) under continuous of long-term drought stress. Acta Physial Plant. 2014; 36:1491-1499.
  7. Limmongkon A, Janhom P, Amthong A, Kawpanuk M, Nopprang P, Poohadsuan J, Somboon T, Saijeen S, Surangkul D, Srikummool M, Boonsong T. Antioxidant activity, total phenolic, and resveratrol content in five cultivars of peanut sprouts. Asian Pacific J Trapical Biomedicine. 2017;7:332-338.
  8. Robards K, Prenzler P.D, Tucker G, Swatsitang P, Glover W. Phenolic compounds and their role in oxidative processes in fruits. Food Chemi. 1999;66:401-436.
  9. Siemann E.H, Creasy L.L. Concentration of the phytoalexin resveratrol in wine. American J Enology Viticulture. 1992;43:49-52.
  10. Dzhambazova T, Kondakova V, Tsvetkov I, Batchvarov R. Grape Secondary Metabolites – Benefits for Human Health. In Chang, R.C.-C. (ed.), Advanced Understanding of Neurodegenerative Diseases, In Tech, 2011, pp. 265-298.
  1. Cleophas T.J. Wine, beer and spirits and the risk of myocardial infarction: a systematic review. Biomedicine Pharmaco. 1999;53:417-423.
  2. Atanacković M, Petrović A, Jović S, Gojković-Bukarica L, Bursać M, Cvejić J. Influence of winemaking techniques on the resveratrol content, total phenolic content and antioxidant potential of red wines. Food Chem. 2012;131:513-518.
  3. Sukovic D, Knezevic B, Gasic U, Sredojevic M, Ciric I, Todic S, Mutic J, Tesic Z. Phenolic Profiles of Leaves, Grapes and Wine of Grapevine Variety Vranac (Vitis vinifera) from Montenegro. Foods. 2020;9:1-24.
  4. Maia M, Ferreia A.E.N, Laureano G, Marques A.P, Torres V.M, Silva A.B, Matos A.R, Cordeiro C, Figueiredo A, Silva M.S. Vitis vinifera ‘pinot noir’ leaves as a source of bioactive nutraceutical compounds. Food Function. 2019;10:3803-4456.
  5. Brigheti E, Casagrande K, Cardoso P.Z, Pasa M.S, Ciotta M.N, Brighenti A.F. Total polyphenols content in different grapevine varieties in highlands of southern brazil. BIO Web of Conferences 9, 40th World Congress of Vine and Wine. 2017. doi: 10.1051/bioconf/20170901024.
  6. Akyurt B, Başyiğit B, Çam M. Phenolic Compounds Content, Antioxıdant and Antidiabetic Potentials of Seven Edible Leaves. The J Food, 2018;43:876-885.
  7. Ince E. Türkiye’de Meyve ve Asma Fidanları Üretim Materyallerinde Tarım Bakanlığı Bitki Sağlığı Uygulama Çalışmaları. Inter J Agric Natural Sci. 2018;1:14-18.
  8. Amarowicz R, Narolewska O, Karamac M, Kosinska A, Weidner A. Grapevine Leaves as a Source of Natural Antioxidants. Polish J Food and Nutrition Sci. 2008;58:73-78.
  9. Ji M, Li Q, Ji H, Lou H. Investigation of the distribution and season regularity of resveratrol in Vitis amurensis via HPLC-DAD-MS/MS. Food Chem. 2014;142:61-65.
  10. Zareei E, Zaare-Nahandi F, Oustani S, Hajilou J. Effects of magnetic solutions on some biochemical properties and production of some phenolic compounds in grapevine (Vitis vinifera). Sci Hortic. 2019;253:217-226.
  11. Gutierrez-Escobar R, Fernandez-Martin M.I, Richard T, Fernandez-Morales A, Carbu M, Cerbarian-Tarancon C, Torija M.J, Puertas B, Cantos-Villar E. Development and characterization of a pure stilbene extract from grapevine shoots for use as a preservative in wine. Food Control. 2021;121:107684.
آمار
تعداد مشاهده مقاله: 1,112
تعداد دریافت فایل اصل مقاله: 1,159


counter
سامانه مدیریت نشریات علمی. طراحی و پیاده سازی از سیناوب