Contents of Phenolic Compounds and trans-Resveratrol in Different Parts of Korean New Grape Cultivars |
Chang, Eun Ha
(Fruit Research Division, National Institute of Horticultural and Herbal Science, RDA)
Jeong, Sung Min (Fruit Research Division, National Institute of Horticultural and Herbal Science, RDA) Park, Kyo Sun (Fruit Research Division, National Institute of Horticultural and Herbal Science, RDA) Lim, Byung Sun (Fruit Research Division, National Institute of Horticultural and Herbal Science, RDA) |
1 | Morrissey PA, O'Brien NM. Dietary antioxidants in health and disease. Int. Dairy J. 8: 463-472 (1998) DOI ScienceOn |
2 | Halliwell B, Gutteridge JMC. Oxygen toxicity, oxygen radicals, transition metals and disease. Biochem. J. 219: 1-4 (1984) |
3 | Hu FB. Dietary pattern analysis: a new direction in nutritional epidemiology. Curr. Opin. Lipidol. 13: 3-9 (2002) DOI ScienceOn |
4 | Coskun O, Kanter M, Korkmaz A, Oter S. Quercetin, a flavonoid antioxidant, prevents and protects streptozotocin-induced oxidative stress and -cell damage in rat pancreas. Pharmacol. Res. 51: 117-123 (2005) DOI ScienceOn |
5 | Gorham J. The stilbenoids. Prog. Phytochem. 6: 203-209 (1980) |
6 | Roh JH, Yun HK, Park KS, Choi YJ, Hong SS. Jeon SH. Salicylic acid and resveratrol content changes as affected by downey mildew and anthracnose in grapevines. J. Kor. Soc. Hort. Sci. 46: 59-63 (2005) |
7 | Choi SJ. The identification of stilbene compounds and the change of their contents in UV-irradiated grapevine leaves. Kor. J. Hort. Sci. Technol. 29: 374-381 (2011) 과학기술학회마을 |
8 | Mazza G, Fukumoto L, Delaquis P, Girard B, Ewert B. Anthocyanins, phenolics and color of cabernet franc, merlot, and pinot noir wines from british columbia. J. Agr. Food Chem. 47: 4009- 4017 (1999) DOI ScienceOn |
9 | Lee NR, Choi SJ. Contents of resveratrol in different parts of various grape cultivars. Korean J. Food Preserv. 16: 959-964 (2009) 과학기술학회마을 |
10 | Langcake P, Price RJ. The production of resveratrol by Vitis vinifera and other members of the Viticeae as response to infection or injury. Physiol. Plant Pathol. 12: 201-204 (1976) |
11 | Dai GH, Andray C, Mondolet-Cosson L, Boubals D. Histochemical studies on the interaction between three species of grapevine, Vitis vinifera, V. rupestris and V. rotundifolia and downey mildew fungus, Plasmopora viticola. Physiol. Mol. Plant Pathol. 46: 177- 188 (1995) DOI ScienceOn |
12 | Hoos G, Blaich RJ. Influence of resveratrol on germination of conidia and mycelial growth of Botrytis cenerea and Phomopsis viticola. J. Phytopathol. 129: 102-110 (1990) DOI |
13 | Sarig P, Zutkhi Y, Monjauze A, Lisker N, Ben-Arie R. Phytoalexin elicitation in grape berries and their susceptibility to Rhizopus stolonifer. Physiol. Mol. Plant Pathol. 50: 337-347 (1997) DOI ScienceOn |
14 | Lorenz P, Roychowdhury S, Engelmann M, Wolf G, Horn TFW. Oxyresveratrol and resveratrol are potent antioxidants and free radical scavengers: Effect on nitrosative and oxidative stress derived from microglial cells. Nitric Oxide-Biol. Ch. 9: 64-76 (2003) DOI ScienceOn |
15 | Pezet R, Gindro K, Viret O, Spring JL. Glycosylation and oxidative dimerization of resveratrol are respectively associated to sensitivity and resistance of grapevine cultivars to downy mildew. Physiol. Mol. Plant Pathol. 65: 297-303 (2004) DOI ScienceOn |
16 | Chong J, Poutaraud A, Hugueney P. Metabolism and roles of stilbenes in plants. Plant Sci. 177: 143-155 (2009) DOI ScienceOn |
17 | Fabris S, Momo F, Ravagnan G, Stevanato R. Antioxidant properties of resveratrol and piceid on lipid peroxidation in micelles and monolamellar liposomes. Biophys. Chem. 135: 76-83 (2008) DOI ScienceOn |
18 | Regev-Shoshani G, Shoseyov O, Bilkis I, Kerem Z. Glycosylation of resveratrol protects it from enzymic oxidation. Biochem. J. 374: 157-163 (2003) DOI ScienceOn |
19 | Revilla E, Ryan JM. Analysis of several phenolic compounds with potential antioxidant properties in grape extracts and wines by high-performance liquid chromatography-photodiode array detection without sample preparation. J. Chromatogr. A 881: 169-461 (2000) |
20 | Rodriguez MR, Romero PR, Chacon VJL, Martinez GJ, Garcia RE. Phenolic compounds in skin and seeds of ten grape Vitis vinifera varieties grown in a warm climate. J. Food Compos. Anal. 19: 687-693 (2006) DOI ScienceOn |
21 | Lacopini P, Baldi M, Storchi P, Sebastiani I. Catechin, epicatechin, quercetin, rutin and resveratrol in red grape: content in vitro antioxidant activity and interactions. J. Food Compos. Anal. 21: 589-598 (2008) DOI ScienceOn |
22 | Chafer A, Pascual-Marti MC, Salvador A, Berna A. Supercritical fluid extraction and HPLC determination of relevant polyphenolic compounds in grape skin. J. Sep. Sci. 28: 2025-2056 (2005) |
23 | Chang SW, Kim HJ, Song JH, Lee KY, Kim IH, Rho YT. Determination of several phenolic compounds in cultivars of grape in Korea. Korean J. Food Preserv. 18: 328-334 (2011) 과학기술학회마을 DOI ScienceOn |
24 | Cho YJ, Kim JE, Chun HS, Kim CT, Kim SS, Kim CJ. Contents of resveratrol in different parts of grapes. Korean J. Food Sci. Technol. 35: 306-308 (2003) 과학기술학회마을 |
25 | Jeandet P, Bessis R, Gautheron B. The production of resveratrol( 3,5,4'-trihydroxystibene) by grape berries in different development stages. Am. J. Enol. Viticult. 42: 41-46 (1991) |
26 | Neto CC. Cranberry and blueberry: evidence for protective effects against cancer and vascular diseases. Mol. Nutr. Food Res. 51: 652-664 (2007) DOI ScienceOn |
27 | Marja PK, Anu IH, Heikki JV, Jussi-Pekka R, Kalevi P, Tytti SK, Marina H. Antioxidant activity of plant extracts containing phenolic compounds. J. Agr. Food Chem. 47: 3954-3962 (1999) DOI ScienceOn |
28 | Kim H, Hall P, Smith M, Kirk M, Prasain JK, Barnes S, Grubbs C. Chemoprevention by grape seed extract and genistein in carcinogen induced mammary cancer in rats is diet dependent. J. Nutr. 134: 3445-3452 (2004) |
29 | Heim KE, Tagliaferro AR, Bobilya DJ. Flavonoid antioxidants: chemistry, metabolism and structure-activity relationships. J. Nutr. Biochem. 13: 572-584 (2002) DOI ScienceOn |
30 | Spranger MI, Climaco MC, Sun B, Eiriz N, Fortunato C, Nunes A, Leandro MC, Avelar ML, Belchior AP. Differentiation of red winemaking technologies by phenolic and volatile composition. Anal. Chim. Acta 513: 151-161 (2004) DOI ScienceOn |
31 | Halliwell B. Antioxidants in human health and disease. Annu. Rev. Nutr. 16: 33-49 (1996) DOI ScienceOn |