A filoxéra (Dactulosphaira vitifoliae (Fitch) európai megjelenése (1860) és pusztítása után több védekezési mód kipróbálása után az oltványkészítés vált a védekezés leghatékonyabb módszerévé. Ettő1 ...az időtől kezdve az alanyfajták használata a kötött talajú szőlőkben nélkülözhetetlenné vált.
Az alanyfajták használata es nemesítése az 1800-as évek végen Franciaországban (Millardet, Gaset, Courdec, Ganzin Pougnet, stb.), majd Olaszországban (Ruggeri, Paulsen stb.) kezdődött el. A múlt évszázad végen kezdődött hazánkban az alanynemesítés. Több szakember foglalkozott új alanyfajták előállításával. Ezek között Teleki Zsigmond pécsi szőlősgazda munkássága emelkedik ki, aki olyan alanyfajtákat állított elő, mint a Teleki 5C, a Teleki-Kober 5BB, a Teleki-Kober 125AA, a Teleki-Fuhr S.0.4 es a Teleki 10A. A Teleki hibridek a világ szőlőtermesztő országainak nagy részében megtálalhatók, előállításuk után száz év múlva világfajtákká váltak.
Az 1970-es években Keszthelyen az Agrártudományi Egyetem Kertészeti Tanszékén Bakonyi Károly es munkatársai foglalkoznak új alanyfajta előállításával es szelektálásával. Munkájuk során több értékes klónt és új fajtát állítottak elő. A hibridek közül a Georgikon 28 alanyfajta erős növekedésével, nagy szárazság- es mésztűrésével tűnik ki. Magyarországon szabadalmi oltalomba részesítették es elkezdődött a felhasználása. Franciaországban a Richter cég szaporítja. Németországban a Geisenheimi Szőlészeti Kutató Intézet 2002-ben országos
kísérletbe állította. Keszthelyen az alanynemesítést tovább folytatják, számos kiváló tulajdonsággal rendelkező hibridet értékelnek, amelyek közül néhányat (Georgikon 103, a Georgikon 59-et stb.) fajtaminősítésre bejelentenek.
•Main factors affecting quality in wine and table grapes are reviewed.•Genetic related features of main compositional traits are presented.•Environmental factors as light, temperature and water ...supply are addressed.•Yield/quality relationship and main summer pruning practices are discussed.•Outlooks for improving quality are given.
Over decades, the concept of grape quality has evolved emphasizing its multidisciplinary nature and that the same “desired quality” might correspond to even strikingly different compositional patterns. The review takes a long journey throughout the multiple factors impinging on grape quality, not excluding also sections devoted to table grapes. It starts with a through survey on the genetic factors influencing grape quality focusing on diversity in different compositional traits (sugar, organic acid, pH, phenolics and aromas) relating to cultivars and clones. Then, most recent knowledge about the effects of soil characteristics, nutrients, light, temperature and water availability, as standalone factors or in interaction, on grape quality are summarized. The more applied section of the review introduces the very much debated yield-quality relationship that, over years, is being interpreted with more flexibility and with greater consensus for an “optimal yield range” that within a given context can anyway reach the desired quality. The impact of the main summer pruning operations (leaf removal, shoot and cluster thinning, shoot trimming) is reviewed and special care taken to highlight most recent contributions with adjusted summer pruning developed to either adapt to climate change issues or to induce specific composition patterns. Review ends with a quick survey on methods nowadays available for fast, non-destructive grape composition assessment.
SCOPE: Grape seed polyphenol extract (GSPE) is receiving increasing attention for its potential preventative and therapeutic roles in Alzheimer's disease (AD) and other age‐related neurodegenerative ...disorders. The intestinal microbiota is known to actively convert many dietary polyphenols, including GSPE, to phenolic acids. There is limited information on the bioavailability and bioactivity of GSPE‐derived phenolic acid in the brain. METHODS AND RESULTS: We orally administered GSPE to rats and investigated the bioavailability of 12 phenolic acids known to be generated by microbiota metabolism of anthocyanidins. GSPE treatment significantly increased the content of two of the phenolic acids in the brain: 3‐hydroxybenzoic acid and 3‐(3´‐hydroxyphenyl)propionic acid, resulting in the brain accumulations of the two phenolic acids at micromolar concentrations. We also provided evidence that 3‐hydroxybenzoic acid and 3‐(3´‐hydroxyphenyl)propionic acid potently interfere with the assembly of β‐amyloid peptides into neurotoxic β‐amyloid aggregates that play key roles in AD pathogenesis. CONCLUSION: Our observation suggests important contribution of the intestinal microbiota to the protective activities of GSPE (as well as other polyphenol preparations) in AD. Outcomes from our studies support future preclinical and clinical investigations exploring the potential contributions of the intestinal microbiota in protecting against the onset/progression of AD and other neurodegenerative conditions.
Grape pomace is one of the most abundant solid by-products generated during winemaking. A lot of products, such as ethanol, tartrates, citric acid, grape seed oil, hydrocolloids, bioactive compounds ...and dietary fiber are recovered from grape pomace. Grape pomace represents a major interest in the field of fiber extraction, especially pectin, as an alternative source to conventional ones, such as apple pomace and citrus peels, from which pectin is obtained by acid extraction and precipitation using alcohols. Understanding the structural and functional components of grape pomace will significantly aid in developing efficient extraction of pectin from unconventional sources. In recent years, natural biodegradable polymers, like pectin has invoked a big interest due to versatile properties and diverse applications in food industry and other fields. Thus, pectin extraction from grape pomace could afford a new reason for the decrease of environmental pollution and waste generation. This paper briefly describes the structure and composition of grape pomace of different varieties for the utilization of grape pomace as a source of pectin in food industry.
Summary
The roles of functional foods on human health have been realised by more and more researchers, food producers and consumers. Functional food ingredients from both plant and animal sources ...such as dietary fibre, soy protein isolate, whey protein isolate and omega 3 fatty acid have been widely used in functional food product development. Many fruit processing by‐products such as grape, apple and orange peels are rich in bioactive phytochemicals, dietary fibre and unsaturated fatty acids, hence have potential to serve as functional food ingredients. In this review, we summarise recent advancement of research in grape pomace (GP), the residual of grapes after wine making. The polyphenol profile of GP and their biological, antioxidant and antimicrobial activities, the stability of GP polyphenols in food system, the interaction between GP polyphenol and other food ingredients, as well as the functionalities of grape seed oil and GP fibre are covered.
The aggregation of amyloid-β peptide (Aβ) has been linked to the formation of neuritic plaques, which are pathological hallmarks of Alzheimer's disease (AD). Various natural compounds have been ...suggested as therapeutics for AD. Among these compounds, resveratrol has aroused great interest due to its neuroprotective characteristics. Here, we provide evidence that grape skin and grape seed extracts increase the inhibition effect on Aβ aggregation. However, after intravenous injection, resveratrol is rapidly metabolized into both glucuronic acid and sulfate conjugations of the phenolic groups in the liver and intestinal epithelial cells (within less than 2 h), which are then eliminated. In the present study, we show that solid lipid nanoparticles (SLNs) functionalized with an antibody, the anti-transferrin receptor monoclonal antibody (OX26 mAb), can work as a possible carrier to transport the extract to target the brain. Experiments on human brain-like endothelial cells show that the cellular uptake of the OX26 SLNs is substantially more efficient than that of normal SLNs and SLNs functionalized with an unspecific antibody. As a consequence, the transcytosis ability of these different SLNs is higher when functionalized with OX-26.
The grape is considered a major source of phenolic compounds when compared to other fruits and vegetables, however, there are many cultivars with distinct characteristics directly linked to phenolic ...profile. Thus, the present study aimed to identify and quantify, for the first time and in detail, the phenolic compounds present in the skin, flesh and seeds of BRS Violeta grape berry using combination of SPE methodologies and analytical HPLC–DAD–ESI-MS/MS. The study was extended to the different berry parts and the most important grape and wine phenolic families, and has revealed interesting features. Violeta grape has a very thick skin (46% of grape weight) that accumulated the most of grape phenolic compounds: great amount of anthocyanins (3930mg/kg, as malvidin 3,5-diglucoside), together with also important amounts of flavonols (150mg/kg, as quercetin 3-glucoside), hydroxycinnamic acid derivatives (HCAD; 120mg/kg, as caftaric acid), and proanthocyanidins (670mg/kg, as (+)-catechin); in contrast, it seems to be a low resveratrol producer. Violeta grape seeds accounted for similar proportions of low molecular weight flavan-3-ols (mainly monomers; 345mg/kg, as (+)-catechin) and proanthocyanidins (480mg/kg, as (+)-catechin). Violeta grape is a teinturier cultivar, but it only contained traces of anthocyanins and low amounts of all the other phenolic types in its red-colored flesh. The anthocyanin composition of Violeta grape was dominated by anthocyanidin 3,5-diglucosides (90%). Within flavonols, myricetin-type predominated and kaempferol-type was missing. In addition to expected hydroxycinnamoyl-tartaric acids, several isomeric esters of caffeic and p-coumaric acids with hexoses were tentatively identified, accounting for relevant proportions within the pool of HCAD. Although pending of further confirmation over successive vintages, the aforementioned results suggest that BRS Violeta grape cultivar could be considered an interesting candidate for the elaboration of highly colored and antioxidant-rich grape juices and wines.
•Hybrid grape cultivar Violeta has high content of polyphenols, mainly in its skin.•Anthocyanidin 3,5-diglucosides are the most important phenolic group in this grape.•A new series of anthocyanidin 3-(6″-caffeoyl)-glucoside-5-glucosides is reported.•Flavonols and hydroxycinnamic derivatives are relevant phenolics in this grape.•Skin and seeds contain proanthocyanidins, flavan-3-ol monomers being relevant in seeds.
The skins of two white wine grape pomace (WWGP) and three red wine grape pomace (RWGP) from US Pacific Northwest were analyzed for their dietary fiber (DF) and phenolic composition. DF was measured ...by gravimetric–enzymatic method with sugar profiling by HPLC–ELSD. Insoluble DF composed of Klason lignin (7.9–36.1% DM), neutral sugars (4.9–14.6% DM), and uronic acid (3.6–8.5% DM) weighed more than 95.5% of total DF in all five WGP varieties. WWGP was significantly lower in DF (17.3–28.0% DM) than those of RWGP (51.1–56.3%), but extremely higher in soluble sugar (55.8–77.5% DM vs. 1.3–1.7% DM) (
p
<
0.05). Soluble polyphenols were extracted by acidified 70% acetone and measured spectrophotometrically. Compared with WWGP, RWGP had higher values in total phenolic content (21.4–26.7
mg
GAE/g DM vs. 11.6–15.8
mg
GAE/g DM) and DPPH radical scavenging activity (32.2–40.2
mg
AAE/g DM vs. 20.5–25.6
mg
AAE/g DM) (
p
<
0.05). The total flavanol and proanthocyanidin contents were ranged from 31.0 to 61.2
mg
CE/g DM and 8.0 to 24.1
mg/g DM, respectively for the five WGP varieties. This study demonstrated that the skins of WGP can be ideal sources of DF rich in bioactive compounds.
► Dietary fiber and polyphenols of 5 wine grape pomace (WGP) skins were analyzed. ► Two different phenolic extraction methods were compared. ► Red WGP skins are high in phenolics and dietary fiber. ► Adding 0.1% HCl plus 1
h ultrasonic improved extraction efficacy of phenolics. ► Results provided baseline data for developing innovative utilizations of WGP.
The winemaking grape pomaces are rich in bioactive phytochemicals and dietary fibre (DF). DFs are phenolic-rich DF matrix and are dietary supplement with benefits on human health. As a result of the ...increased attention to sustainability of winemaking by-products, efforts have been made to use grape pomace in different bio-industries. In this review, we summarize the existing knowledge on the bioactivity and potential applications of DF from grape pomace, as well as the chemical compositions of DF. Furthermore, the biological activities of DF such as, anti-cancer activity, antibacterial activity, anti-inflammatory activity, antioxidant activity, improving gastrointestinal health activity, anti-apoptotic activity, preventing cardiovascular disease activity, anti-hypercholesterolemic activity, are discussed. Finally, the possible applications and future prospects of grape pomace DF in various fields are also summarised.
The main objective of this work was to formulate a nanodispersion containing grape seed extract and analyzed its release profile, antioxidant potential of the prepared formulations.
The grape seed ...extract (GSE) containing proanthocyanidins (PC's) has been dispersed in polymer matrix soluplus (SOLU) by the freeze-drying method. The morphological analysis was carried out using atomic force microscopy (AFM), scanning electron microscopy (SEM) and Transmission electron microscopy (TEM). The in-vitro release of the nanodispersion formulations was evaluated by simulated intestinal fluid (SIF). The antioxidant activity of GSE and the formulation were evaluated by employing various in-vitro assays such as 2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), 2, 2-diphenyl-1- picrylhydrazyl (DPPH), Ferric reducing antioxidant power (FRAP) and peroxidation inhibiting activity.
The formulation FIII (1:5) resulted in a stable formulation with a higher loading efficiency of 95.36%, a particle size of 69.90 nm, a polydispersity index of 0.154 and a zeta potential value of −82.10 mV. The antioxidant efficiency of GSE-SOLU evaluated by DPPH was found to be 96.7%. The ABTS and FRAP model exhibited a dose-dependent scavenging activity. Linoleic model of FIII formulation and GSE exhibited a 66.14 and 86.58% inhibition respectively at 200 µg/l.
The main reason for excellent scavenging activity of the formulations can be attributed to the presence of monomeric, dimeric, oligomeric procyanidins and the phenolic group. The present work denotes that GSE constitutes a good source of PC's and will be useful in the prevention and treatment of free radical related diseases.
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