Animal cells and systems

The Korean Society for Integrative Biology (한국통합생물학회)
권호 표지

Flavonoids from Leaves and Exocarps of the Grape Kyoho

  • Park, Hye-Jeong (Department of Biology, College of Advanced Sciences, Dankook University) ;
  • Cha, Hyeon-Cheol (Department of Biology, College of Advanced Sciences, Dankook University)
  • Published : 2003.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

We analyzed and compared profiles of flavonols extracted from leaves and exocarps of the grape Kyoho by TLC, HPLC and UV spectrophotometry. In the exocarps, quercetin 3-O-glucoside was the main compound while isorhamnetin 3-O-glycoside (I) was present in minor amounts. In leaves, on the other hand, quercetin 3-O-glucoside and quercetin 3-O-glucoside-7-O-glucronide were the major compounds while isorhamnetin 3-O-glycoside (II) and kaempferol 3, 7-O-diglycoside were present in minor amounts.

Keywords

References

  1. Andrade PB, Mendes G, Falco V, Valentao P, and Seabra RM (2001) Preliminary study of flavonols in port wine grape varieties. Food Chem 73: 397-399 https://doi.org/10.1016/S0308-8146(00)00309-5
  2. Asen S, Stewart RN, and Norris KH (1972) Co-pigmentation of anthocyanins in plant tissues and its effects on colour. Phytochemistry 11: 1139-1144 https://doi.org/10.1016/S0031-9422(00)88467-8
  3. Betes-Saura C, Andres-Lacueva C, and Lamuela-Raventos RM (1996) Phenolics in white free run juices and wines from penedes by high-performance liquid chromatography: changes during vinification. J Agric Food Chem 44: 3040-3046 https://doi.org/10.1021/jf9601628
  4. Carando S, Teissedre PL, Laurence PM, and Cacanis JC (1999) Levels of flavan-3-ols in French wines. J Agric Food Chem 47: 4161-4166 https://doi.org/10.1021/jf9810564
  5. Garcia-Viguera C and Bridle P (1995) Analysis of non-coloured phenolic compounds in red wines. A comparison of high-performance liquid chromatography and capillary zone electrophoresis. Food Chem 54: 349-352 https://doi.org/10.1016/0308-8146(95)00057-P
  6. Harbone JH (1984) Phytochemical Methods. 2nd. Ed. Chapman and Hall, New York, pp 37-99
  7. Justesen U, Knuthsen P, and Leth T (1998) Quantitative analysis of flavonols, flavones, and flavanones in fruits, vegetables and beverages by high-performance liquid chromatography with photo-diode array and mass spectrometric detection. J Chromatogr A 799: 101-110 https://doi.org/10.1016/S0021-9673(97)01061-3
  8. Karakaya S and El SN (1999) Quercetin, luteolin, apigenin and kaempferol contents of some foods. Food Chem 66: 289-292 https://doi.org/10.1016/S0308-8146(99)00049-7
  9. Lu Y and Foo L (1999) The polyphenol constituents of grape pomace. Food Chem 65: 1-8 https://doi.org/10.1016/S0308-8146(98)00245-3
  10. Markham KR (1982) Techniques of Flavonoid Identification. Academic Press, New York
  11. Mun JH and Park CW (1995) Flavonoids chemistry of Polygonum sect. Tovara (Polygonaceae): a systematic survey. Plant Syst Evol 196: 153-159 https://doi.org/10.1007/BF00982956
  12. Negro C, Tommasi L, and Miceli A (2003) Phenolic compounds and antioxidant activity from red grape marc extracts. Bioresour Tech 87: 41-44 https://doi.org/10.1016/S0960-8524(02)00202-X
  13. Netzel M, Stress G, Bitsch I, Konitzet R, Christmann M, and Bitsch R (2003) Effect of grape processing on selected antioxidant phenolics in red wine. J Food Eng 56: 223-228 https://doi.org/10.1016/S0260-8774(02)00256-X
  14. Palomino O, Gomez-Serranillos MP, Slowing K, Carretero E, and Villar A (2000) Study of polyphenols in grape berries by reversed-phase high-performance liquid chromatography. J chromatogr A 870: 449-451 https://doi.org/10.1016/S0021-9673(99)01225-X
  15. Peterson J and Dwyer J (1998) Taxonomic classification helps identify flavonoid-containing foods on a semiquantitative food frequency questionnaire. J Am Dietet Assoc 98: 682-685 https://doi.org/10.1016/S0002-8223(98)00153-9
  16. Sellappan S, Akoh CC, and Krewer G (2002) Phenolic compounds and antioxidant capacity of Georgia-grown blueberries and blackberries. J Agic Food Chem 50: 2432-2438 https://doi.org/10.1021/jf011097r
  17. Soleas GJ, Diamandis EP, and Goldberg DM (1997) Wine as a biological fluid: history, production, and role in disease prevention. J Clin Lab Anal 11: 287-313 https://doi.org/10.1002/(SICI)1098-2825(1997)11:5<287::AID-JCLA6>3.0.CO;2-4
  18. Soleas GJ, Grass L, David Josephy P, Goldberg DM, and Diamandis EP (2002) A comparison of the anticarcinogenic properties of four red wine polyphenols. Clin Biochem 35: 119-124 https://doi.org/10.1016/S0009-9120(02)00275-8
  19. Tsanova-Savova S and Ribarora F (2002) Free and conjugated myricetin, quercetin, and kaempferol in Bulgarian red wines. J Food Comp Anal 15: 639-645 https://doi.org/10.1006/jfca.2002.1099
  20. van Wiel A, van Golde PHM, and Hart HCh (2001) Blessings of the grape. Eur J Intern Med 12: 484-489 https://doi.org/10.1016/S0953-6205(01)00170-4