HPTLC Profile of Phenolic Compounds Presents in Extracts Obtained from Different Varieties of White and Red Grape Pomace

Authors

  • Bubueanu Corina ICCF-Bucharest
  • Catalin Ducu University of Pitesti
  • Ioana Tabrea ICCF-Bucharest
  • Sorin Moga Univeristy of Pitesti

DOI:

https://doi.org/10.18034/mjmbr.v8i1.534

Keywords:

Grape pomace HPTLC fingerprint, polyphenols, red grape pomace, white grape pomace

Abstract

Grape pomace is used in different areas in the food and food supplement, cosmetic, pharmaceutic industries, and for compost or animal food. The chemical composition is different between white and red grapes varieties, depending also on the sort of wine obtained. Grape pomace contains various chemical compounds from the following classes: phenolics, proteins, minerals, lipids.  Our goal was to show the HPTLC fingerprint for quality evaluation and total phenol content for the quantitative evaluation of extracts obtained from 4 varieties of grape pomace (Feteasca regala, Riesling, Burgund, Cabernet Sauvignon). The extracts were obtained by UAE and MAE. The HPTLC fingerprints of the extract shown that there are 4 compounds present in all samples: rutin, hyperoside and, chlorogenic and caffeic acids. In all samples was observed the presence of resveratrol. Total phenol content expressed as gallic (GAE) acid equivalents per 100ml extract were between 4.75% and 13.08%.

Downloads

Download data is not yet available.

Author Biographies

  • Bubueanu Corina, ICCF-Bucharest

    National Institute for Chemical-Pharmaceutical R & D (ICCF-Bucharest), Vitan Avenue 112, 3rd District, Bucharest, ROMANIA

  • Catalin Ducu, University of Pitesti

    Regional Research and Development Center for Innovative Materials, University of Pitesti, Arges, 110440 Pitesti, ROMANIA

  • Ioana Tabrea, ICCF-Bucharest

    National Institute for Chemical-Pharmaceutical R & D (ICCF-Bucharest), Vitan Avenue 112, 3rd District, Bucharest, ROMANIA

  • Sorin Moga, Univeristy of Pitesti

    Regional Research and Development Center for Innovative Materials, University of Pitesti, Arges, 110440 Pitesti, ROMANIA

References

Antoce, A. O., Nămoloșanu, I., Dușa, D., Mereanu, D., Rebigan, C., Nicolau, V., & Călugăru, L. (2013). Some considerations regardinc the grapevine variety assortment and wine categories in Romania in recent years. Bulletin de l'OIV, 85(No.983/984/985), 27-43. https://www.cabdirect.org/cabdirect/abstract/20133176682

Antoniolli, A., Fontana, A. R., Piccoli, P., Bottini, R. (2015). Characterization of polyphenols and evaluation of antioxidant capacity in grape pomace of the cv. Malbec. Food Chemistry, 178, 172-178. https://doi.org/10.1016/j.foodchem.2015.01.082 DOI: https://doi.org/10.1016/j.foodchem.2015.01.082

Attimarad, M., Ahmed, K. K. M., Aldhubaib, B. E., & Harsha, S. (2011). High-performance thin layer chromatography: A powerful analytical technique in pharmaceutical drug discovery. Pharmaceutical Methods, 2(2), 71–75. http://dx.doi.org/10.4103/2229-4708.84436 DOI: https://doi.org/10.4103/2229-4708.84436

Bernardi, S., Bonifacio, M., Iurlo, A., Zanaglio, C., Tiribelli, M., Binotto, G., Abruzzese, E., & Russo, D. (2019). “Variant‐specific discrepancy when quantitating BCR‐ABL1 e13a2 and e14a2 transcripts using the Europe Against Cancer qPCR assay.” Is dPCR the key?. Eur J Haematol, 103(3), 272-273. https://doi.org/10.1111/ejh.13282 DOI: https://doi.org/10.1111/ejh.13282

Feijoo, O., Moreno, A., & Falque´, E. (2008). Content of trans-and cis-resveratrol in Galician white and red wines. Journal of Food Composition and Analysis, 21(8), 608-613, https://doi.org/10.1016/j.jfca.2008.06.002 DOI: https://doi.org/10.1016/j.jfca.2008.06.002

Laufenberg, G., Kunz, B., & Nystroem, M. (2003). Transformation of vegetable waste into value added products: (A) the upgrading concept; (B) practical implementations. Bioresource Technology, 87(2), 167-198. https://doi.org/10.1016/S0960-8524(02)00167-0 DOI: https://doi.org/10.1016/S0960-8524(02)00167-0

Luchian, C. E., Cotea, V.V., Vlase, L., Toiu, A. M., Colibaba, L. C., Răschip, I. E., Nadăş, G., Gheldiu, A. M., Tuchiluş, C., & Rotaru, L. (2019). Antioxidant and antimicrobial effects of grape pomace extracts. BIO Web Conf., Volume 15. https://doi.org/10.1051/bioconf/20191504006 DOI: https://doi.org/10.1051/bioconf/20191504006

Statistics Unit of the International Organization of Vine and Wine (OIV) - 2019 STATISTICAL REPORT ON WORLD VITIVINICULTURE in 2018.

This, P., Lacombe, T., & Thomash, M. R. (2006). Historical Origins and Genetic Diversity of Wine Grapes. Trends in Genetics. 22 (9): 511–519. https://doi.org/10.1016/j.tig.2006.07.008 DOI: https://doi.org/10.1016/j.tig.2006.07.008

Veskoukis, A. S., Kyparos, A., Nikolaidis, M. G., Stagos, D., Aligiannis, N., Halabalaki, M., Chronis, K., Goutzourelas, N., Skaltsounis, L., Kouretas, D. (2012). The Antioxidant Effects of a Polyphenol-Rich Grape Pomace Extract In Vitro Do Not Correspond In Vivo Using Exercise as an Oxidant Stimulus. Oxidative Medicine and Cellular Longevity, Article ID 185867, 1-14. https://doi.org/10.1155/2012/185867 DOI: https://doi.org/10.1155/2012/185867

Wagner, H., and Bladt, S. (1996). Plant Drug Analysis. A Thin Layer Chromatography Atlas, 2nd ed.; Springer-Verlag. http://doi.org/10.1007/978-3-642-00574-9 DOI: https://doi.org/10.1007/978-3-642-00574-9

Yu, J. and Ahmedna, M. (2013). Functional components of grape pomace: their composition, biological properties and potential applications. Int J Food Sci Technol, 48, 221-237. https://doi.org/10.1111/j.1365-2621.2012.03197.x DOI: https://doi.org/10.1111/j.1365-2621.2012.03197.x

Zhu, M. T., Huang, Y. S., Wang, Y. L., Shi, T., Zhang, L. L., Chen, Y., Xie, M. Y. (2019). Comparison of (poly)phenolic compounds and antioxidant properties of pomace extracts from kiwi and grape juice. Food Chemistry, 271(15), 425-432, https://doi.org/10.1016/j.foodchem.2018.07.151 DOI: https://doi.org/10.1016/j.foodchem.2018.07.151

--0--

Published

2021-01-17

Issue

Vol. 8 No. 1 (2021): January - June Issue

Section

Peer-reviewed Article

License

The CC BY-NC 4.0 license lets others remix, tweak, and build upon your work non-commercially, and although their new works must also acknowledge & be non-commercial, they don’t have to license their derivative works on the same terms.
|| View License Deed ||
|| View Legal Code ||
 
Publishing paper with the "Malaysian Journal of Medical and Biological Research" means that the author or authors retain the copyright in the paper.
This journal is granted an exclusive noncommercial reuse license by the author(s), but the author(s) are able to put the paper onto a website, distribute it to colleagues, give it to students, use it in your thesis, etc, so long as the use is not directed at a commercial advantage or toward private monetary gain.
The author(s) can reuse the figures and tables and other information contained in their paper published by Malaysian Journal of Medical and Biological Research in future papers or work without having to ask anyone for permission, provided that the figures, tables or other information that is included in the new paper or work properly references the published paper as the source of the figures, tables or other information, and the new paper or work is not direct at a private monetary gain or commercial advantage.

How to Cite

Corina, B., Ducu, C., Tabrea, I., & Moga, S. (2021). HPTLC Profile of Phenolic Compounds Presents in Extracts Obtained from Different Varieties of White and Red Grape Pomace. Malaysian Journal of Medical and Biological Research, 8(1), 25-30. https://doi.org/10.18034/mjmbr.v8i1.534
Crossref
Scopus
Google Scholar
Europe PMC