Polyphenolic Characterization of Merlot, Tannat and Syrah Skin Extracts at Different Degrees of Maturity and Anti-Inflammatory Potential in RAW 264.7 Cells
(1) Background: Both sensory quality and healthy attributes of <i>Vitis vinifera</i> grapes used for winemaking are closely related with the polyphenolic composition of their skins. (2) Methods: In this study, the polyphenolic characterization (flavan-3-ols, procyanidins, flavonols, stil...
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MDPI AG
2021-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/3/541 |
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| author | Nawel Benbouguerra Josep Valls-Fonayet Stephanie Krisa François Garcia Cédric Saucier Tristan Richard Ruth Hornedo-Ortega |
| author_facet | Nawel Benbouguerra Josep Valls-Fonayet Stephanie Krisa François Garcia Cédric Saucier Tristan Richard Ruth Hornedo-Ortega |
| author_sort | Nawel Benbouguerra |
| collection | DOAJ |
| description | (1) Background: Both sensory quality and healthy attributes of <i>Vitis vinifera</i> grapes used for winemaking are closely related with the polyphenolic composition of their skins. (2) Methods: In this study, the polyphenolic characterization (flavan-3-ols, procyanidins, flavonols, stilbenes, anthocyanins) was investigated by ultra performance liquid chromatography coupled to a triple quadrupole mass spectrometer (UPLC-QqQ-MS). Skins from <i>Vitis vinifera</i> Merlot, Tannat, and Syrah red grape varieties cultivated in the south of France at different stages of ripening in 2018 were used. The anti-inflammatory and the antioxidant potential of the extracts were evaluated by the measure of nitric oxide (NO) and the intracellular reactive oxygen species production (ROS) in lipopolysaccharide (LPS)-stimulated macrophages. (3) Results: 41 polyphenols were quantified in all samples. Generally, the flavan-3-ol and procyanidin content decreased during ripening whereas the anthocyanins and stilbenes increased. In addition, as a novelty of this work, a wide identification and characterization of monomeric and oligomeric stilbenes was assessed by using authentic standards isolated in our laboratory, some of them (parthenocissin A and miyabenol C) reported for the first time in Merlot, Tannat and Syrah cultivars. The before-veraison skin extracts of all studied varieties, exhibited higher NO and ROS productions inhibition (>50%) proving both antioxidant and anti-inflammatory properties. |
| first_indexed | 2024-03-09T05:22:45Z |
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| id | doaj.art-fcc57a143d004bc4ab24da3ecefaa0d9 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T05:22:45Z |
| publishDate | 2021-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-fcc57a143d004bc4ab24da3ecefaa0d92023-12-03T12:39:58ZengMDPI AGFoods2304-81582021-03-0110354110.3390/foods10030541Polyphenolic Characterization of Merlot, Tannat and Syrah Skin Extracts at Different Degrees of Maturity and Anti-Inflammatory Potential in RAW 264.7 CellsNawel Benbouguerra0Josep Valls-Fonayet1Stephanie Krisa2François Garcia3Cédric Saucier4Tristan Richard5Ruth Hornedo-Ortega6SPO, Université de Montpellier, INRAe, Montpellier Supagro, 34000 Montpellier, FranceAxe Molécules d’Intérêt Biologique, Unité de Recherche Œnologie, ISVV, EA 4577, USC 1366 INRA Université de Bordeaux, 210 Chemin de Leysotte, 33882 Villenave d’Ornon, FranceAxe Molécules d’Intérêt Biologique, Unité de Recherche Œnologie, ISVV, EA 4577, USC 1366 INRA Université de Bordeaux, 210 Chemin de Leysotte, 33882 Villenave d’Ornon, FranceSPO, Université de Montpellier, INRAe, Montpellier Supagro, 34000 Montpellier, FranceSPO, Université de Montpellier, INRAe, Montpellier Supagro, 34000 Montpellier, FranceAxe Molécules d’Intérêt Biologique, Unité de Recherche Œnologie, ISVV, EA 4577, USC 1366 INRA Université de Bordeaux, 210 Chemin de Leysotte, 33882 Villenave d’Ornon, FranceAxe Molécules d’Intérêt Biologique, Unité de Recherche Œnologie, ISVV, EA 4577, USC 1366 INRA Université de Bordeaux, 210 Chemin de Leysotte, 33882 Villenave d’Ornon, France(1) Background: Both sensory quality and healthy attributes of <i>Vitis vinifera</i> grapes used for winemaking are closely related with the polyphenolic composition of their skins. (2) Methods: In this study, the polyphenolic characterization (flavan-3-ols, procyanidins, flavonols, stilbenes, anthocyanins) was investigated by ultra performance liquid chromatography coupled to a triple quadrupole mass spectrometer (UPLC-QqQ-MS). Skins from <i>Vitis vinifera</i> Merlot, Tannat, and Syrah red grape varieties cultivated in the south of France at different stages of ripening in 2018 were used. The anti-inflammatory and the antioxidant potential of the extracts were evaluated by the measure of nitric oxide (NO) and the intracellular reactive oxygen species production (ROS) in lipopolysaccharide (LPS)-stimulated macrophages. (3) Results: 41 polyphenols were quantified in all samples. Generally, the flavan-3-ol and procyanidin content decreased during ripening whereas the anthocyanins and stilbenes increased. In addition, as a novelty of this work, a wide identification and characterization of monomeric and oligomeric stilbenes was assessed by using authentic standards isolated in our laboratory, some of them (parthenocissin A and miyabenol C) reported for the first time in Merlot, Tannat and Syrah cultivars. The before-veraison skin extracts of all studied varieties, exhibited higher NO and ROS productions inhibition (>50%) proving both antioxidant and anti-inflammatory properties.https://www.mdpi.com/2304-8158/10/3/541phenolic compounds<i>Vitis vinifera</i>ripeninggrapesanti-inflammatoryantioxidant activity |
| spellingShingle | Nawel Benbouguerra Josep Valls-Fonayet Stephanie Krisa François Garcia Cédric Saucier Tristan Richard Ruth Hornedo-Ortega Polyphenolic Characterization of Merlot, Tannat and Syrah Skin Extracts at Different Degrees of Maturity and Anti-Inflammatory Potential in RAW 264.7 Cells Foods phenolic compounds <i>Vitis vinifera</i> ripening grapes anti-inflammatory antioxidant activity |
| title | Polyphenolic Characterization of Merlot, Tannat and Syrah Skin Extracts at Different Degrees of Maturity and Anti-Inflammatory Potential in RAW 264.7 Cells |
| title_full | Polyphenolic Characterization of Merlot, Tannat and Syrah Skin Extracts at Different Degrees of Maturity and Anti-Inflammatory Potential in RAW 264.7 Cells |
| title_fullStr | Polyphenolic Characterization of Merlot, Tannat and Syrah Skin Extracts at Different Degrees of Maturity and Anti-Inflammatory Potential in RAW 264.7 Cells |
| title_full_unstemmed | Polyphenolic Characterization of Merlot, Tannat and Syrah Skin Extracts at Different Degrees of Maturity and Anti-Inflammatory Potential in RAW 264.7 Cells |
| title_short | Polyphenolic Characterization of Merlot, Tannat and Syrah Skin Extracts at Different Degrees of Maturity and Anti-Inflammatory Potential in RAW 264.7 Cells |
| title_sort | polyphenolic characterization of merlot tannat and syrah skin extracts at different degrees of maturity and anti inflammatory potential in raw 264 7 cells |
| topic | phenolic compounds <i>Vitis vinifera</i> ripening grapes anti-inflammatory antioxidant activity |
| url | https://www.mdpi.com/2304-8158/10/3/541 |
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