ASSESSMENT OF GRAPEVINE STEMS AS SOURCE OF PHENOLICS WITH ANTIOXIDANT PROPERTIES

PICCOLI PATRICIA; FERREYRA SUSANA GISELA; FONTANA ARIEL; BOTTINI RUBÉN

Belo Horizonte

Congreso; 1st International Congress on Science, Biodiversity and Sustainability; 2019

Universidade Federal de Minas Gerais

ASSESSMENT OF GRAPEVINE STEMS AS SOURCE OF PHENOLICS WITH ANTIOXIDANT PROPERTIESSusana Ferreyra1, Rubén Bottini1,2, Patricia Piccoli1, Ariel Fontana1 1Grupo de Bioquímica Vegetal, Instituto de Biología Agrícola de Mendoza (IBAM), Facultad de Ciencias Agrarias, CONICET - Universidad Nacional de Cuyo, Almirante Brown 500, 5507 Chacras de Coria, Argentina.2Área de Ciencia y Técnica, Universidad Juan A. Maza, Lateral Sur del Acceso Este 2245, 5519 Guaymallén, Argentina.E-mail: sferreyra@mendoza-conicet.gob.arWinemaking industry generates considerable amounts of bunch stems that are usually wasted despite their potential value as source of bioactive compounds. Phenolic profiles and antioxidant activities (AA) of bunch stem extracts from eight grape varieties of Vitis vinifera L. were determined. Sixteen phenolic compounds (PC) were quantified by high performance-liquid chromatography-diode array detection (HPLC-DAD). The maximum concentrations corresponded to the flavanols (+)-catechin (6462 μg g-1 DW), followed by the hydroxycinnamic acid caftaric acid (2967 μg g-1 DW) and procyanidin B1 (1987 μg g-1 DW). Naringin, myricetin and OH-tyrosol were identified for the first time in grape bunch stems. Total phenolic content (TPC) of extracts assessed as gallic acid equivalents (GAE) ranged between 47 and 125 mg GAE g-1 DW. The AA of extracts was appraised by ORAC, ABTS and DPPH assays, with a good correlation between TPC and AA when measured by ABTS and DPPH (r ≥ 0.92), while for ORAC the correlation was lower (r ≤ 0.41). Samples of cv. Malbec, the most representative variety of Argentina, presented the highest contents in PC, particularly flavanols. The results showed that grape bunch stems may be an inexpensive, sustainable and high value source of bioactive compounds as functional ingredients.