Stability of Phenolic Compounds in Grape Stem Extracts
Abstract
:1. Introduction
2. Materials and Methods
2.1. Samples
2.2. Determination of the Antioxidant Capacity of Grape Stem Extracts during Storage
2.3. Total Phenolic Content Determination of Grape Stem Extracts during Storage
2.4. Identification and Quantification of Phenolic Compounds in Grape Stem Extracts by HPLC
2.5. Statistical Analysis
3. Results and Discussion
3.1. Antioxidant Capacity and Total Phenolic Content
3.2. Stability of Phenolic Compounds during Storage under Different Conditions of Light and Temperature
3.2.1. Phenolic Acids
3.2.2. Flavonoids
3.2.3. Stilbenes
3.3. Statistical Analysis of the Influence of Light and Temperature on the Stability of Phenolic Compounds in Grape Stem Extracts
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Time (Months) | Storage Conditions | Antioxidant Capacity | Total Phenolic Content | |
---|---|---|---|---|
T (°C) | Vial | |||
0 | 0.45 ± 0.05 | 0.50 ± 0.01 | ||
2 | 25 | A | 0.33 ± 0.01 | 0.42 ± 0.01 |
T | 0.33 ± 0.01 | 0.44 ± 0.01 | ||
40 | A | 0.32 ± 0.01 | 0.40 ± 0.01 | |
T | 0.32 ± 0.01 | 0.40 ± 0.01 | ||
4 | 25 | A | 0.31 ± 0.02 | 0.44 ± 0.02 |
T | 0.32 ± 0.01 | 0.43 ± 0.01 | ||
40 | A | 0.31 ± 0.01 | 0.42 ± 0.01 | |
T | 0.29 ± 0.02 | 0.41 ± 0.01 | ||
6 | 25 | A | 0.33 ± 0.04 | 0.38 ± 0.06 |
T | 0.34 ± 0.03 | 0.38 ± 0.05 | ||
40 | A | 0.32 ± 0.03 | 0.36 ± 0.02 | |
T | 0.29 ± 0.01 | 0.33 ± 0.02 |
Time (Months) | Storage Conditions | Malvidin-3-Glucoside | Unknown Anthocyanin | |
---|---|---|---|---|
T (°C) | Vial | |||
0 | 0.13 ± 0.01 | 0.14 ± 0.01 | ||
2 | 25 | A | 0.09 ± 0.01 | 0.098 ± 0.001 |
T | 0.08 ± 0.01 | 0.09 ± 0.01 | ||
40 | A | 0.07 ± 0.01 | 0.070 ± 0.001 | |
T | tr | 0.056 ± 0.004 | ||
4 | 25 | A | tr | 0.067 ± 0.002 |
T | tr | 0.047 ± 0.002 | ||
40 | A | tr | 0.046 ± 0.005 | |
T | nd | tr | ||
6 | 25 | A | tr | 0.05 ± 0.01 |
T | tr | tr | ||
40 | A | nd | tr | |
T | nd | tr |
Storage Conditions | k (Month−1) | t1/2 (Month) | R2 |
---|---|---|---|
25 °C, protected from light | 0.167 ± 0.024 | 4.1 ± 0.6 | 0.997 |
25 °C, exposed to light | 0.255 ± 0.037 | 2.7 ± 0.4 | 0.981 |
40 °C, protected from light | 0.281 ± 0.039 | 2.6 ± 0.4 | 0.979 |
40 °C, exposed to light | 0.442 ± 0.070 | 1.6 ± 0.2 | 1.000 * |
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Esparza, I.; Cimminelli, M.J.; Moler, J.A.; Jiménez-Moreno, N.; Ancín-Azpilicueta, C. Stability of Phenolic Compounds in Grape Stem Extracts. Antioxidants 2020, 9, 720. https://doi.org/10.3390/antiox9080720
Esparza I, Cimminelli MJ, Moler JA, Jiménez-Moreno N, Ancín-Azpilicueta C. Stability of Phenolic Compounds in Grape Stem Extracts. Antioxidants. 2020; 9(8):720. https://doi.org/10.3390/antiox9080720
Chicago/Turabian StyleEsparza, Irene, María José Cimminelli, Jose Antonio Moler, Nerea Jiménez-Moreno, and Carmen Ancín-Azpilicueta. 2020. "Stability of Phenolic Compounds in Grape Stem Extracts" Antioxidants 9, no. 8: 720. https://doi.org/10.3390/antiox9080720