Comparison and Characterization of the Antioxidant Potential of 3 Wild Grapes-Vitis thunbergii,V. flexuosa, andV. kelungeusis

Yu Tang Tung, Kai Chung Cheng, Shang Tse Ho, Yong Long Chen, Tung Lin Wu, Ke Chang Hung, Jyh Horng Wu

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18 Citations (Scopus)

Abstract

This study considers a laboratory examination of the antioxidant performance of methanolic extracts from the leaves and stems of 3 common wild grapes (Vitis thunbergii,V. flexuosa, andV. kelungeusis) by variousin vitromethods. It also seeks to identify the specific antioxidant constituent. Results revealed that, of these specimens, stem extracts ofV. thunbergiiexhibited good 1,1-diphenyl-2-picrylhydrazyl radical-scavenging and superoxide radical-scavenging performance and ferrous ion-chelating ability, as well as the highest total phenolic content (179.5 mg of GAE/g). The principal antioxidant, (+)-lyoniresinol-2a-O-β-d-glucopyranoside, was isolated from the stem extracts ofV. thunbergiiand identified. Removal of this compound from the extracts caused an approximate 2- to 5-fold decrease in antioxidant performance. This showed that (+)-lyoniresinol-2a-O-β-d-glucopyranoside is the primary antioxidant in wild grapes. Results also indicated that the antioxidant performance of (+)-lyoniresinol-2a-O-β-d-glucopyranoside was stronger than its lignan aglycone, (+)-lyoniresinol.

Original languageEnglish
JournalJournal of Food Science
Volume76
Issue number5
DOIs
Publication statusPublished - Jun 1 2011
Externally publishedYes

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Keywords

  • Aglycone
  • Antioxidant activity
  • HPLC
  • Phytochemicals
  • Plant extract

ASJC Scopus subject areas

  • Food Science

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