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Assessment of antioxidants by HPLC-MS in grapevine seeds

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dc.title Assessment of antioxidants by HPLC-MS in grapevine seeds en
dc.contributor.author Sochorová, Lenka
dc.contributor.author Klejdus, Bořivoj
dc.contributor.author Baroň, Mojmír
dc.contributor.author Juríková, Tünde
dc.contributor.author Mlček, Jiří
dc.contributor.author Sochor, Jiří
dc.contributor.author Ercisli, Sezai
dc.contributor.author Küpe, Muhammed
dc.relation.ispartof Acta Scientiarum Polonorum, Hortorum Cultus
dc.identifier.issn 1644-0692 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2019
utb.relation.volume 18
utb.relation.issue 6
dc.citation.spage 17
dc.citation.epage 28
dc.type article
dc.language.iso en
dc.publisher Wydawnictwo Akad Rolniczej W Lublinie
dc.identifier.doi 10.24326/asphc.2019.6.2
dc.relation.uri https://czasopisma.up.lublin.pl/index.php/asphc/article/view/1334/880
dc.subject grapevine seeds en
dc.subject flavonoids en
dc.subject procyanidins en
dc.subject HPLC/MS en
dc.description.abstract It is well known, that grapevine seeds are rich in significant antioxidants. However, the issue of dealing with the analysis and comparison of antioxidant components in the seeds of Vitis vinifera L. in individual cultivars has not yet been sufficiently studied. The experiment was performed with extracts of three varieties (Blaufränkish, Italian Riesling and Cabernet Moravia) and three interspecific cultivars (Nativa, Marlen and Kofranka). Contents of nine major flavonoids (apigenin, astragalin, hyperoside, isorhamnetin, kaempferol, myricetin, quercetin, quercitrin and rutin) and two procyanidins (procyanidin A2 and procyanidin B1 ) were assessed by the HPLC/MS method. The highest contents of antioxidants were found out in interspecific cultivars Marlen and Nativa while the lowest one was assessed in the cultivar Cabernet Moravia. The most represented flavonoid was hyperoside (cultivar Marlen – 15.66 mg∙l–1), least represented was kaempferol (cultivar Cabernet Moravia – 1.81 µg∙l–1). © by Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1009590
utb.identifier.obdid 43880730
utb.identifier.scopus 2-s2.0-85078592234
utb.identifier.wok 000519784400002
utb.source j-scopus
dc.date.accessioned 2020-03-02T12:28:39Z
dc.date.available 2020-03-02T12:28:39Z
dc.description.sponsorship [IGA 8/2014/591 ZF]
dc.rights Attribution-NonCommercial-NoDerivatives 4.0 International
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.access openAccess
utb.ou Department of Food Analysis and Chemistry
utb.contributor.internalauthor Mlček, Jiří
utb.fulltext.affiliation Lenka Sochorova 1, Borivoj Klejdus 2, Mojmir Baron 1, Tunde Jurikova 3, Jiri Mlcek 4, Jiri Sochor 1, Sezai Ercisli 5, Muhammed Kupe 5 1 Department of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, Valticka 337, CZ-691 44 Lednice, Czech Republic 2 Department of Chemistry and Biochemistry, Faculty of Agronomy, Mendel University in Brno, Zemedelska 1, CZ-613 00 Brno, Czech Republic 3 Department of Natural and Informatics Sciences, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Drazovska 4, 949 74 Nitra, Slovakia 4 Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T. G. Masaryka 5555, 760 01 Zlin Czech Republic 5 Department of Horticulture, Agricultural Faculty, Ataturk University, 25240 Erzurum, Turkey
utb.fulltext.dates -
utb.fulltext.sponsorship The financial support from sources of the project IGA 8/2014/591 ZF is highly acknowledged.
utb.wos.affiliation [Sochorova, Lenka; Baron, Mojmir; Sochor, Jiri] Mendel Univ Brno, Fac Hort, Dept Viticulture & Enol, Valticka 337, CZ-69144 Lednice, Czech Republic; [Klejdus, Borivoj] Mendel Univ Brno, Fac Agron, Dept Chem & Biochem, Zemedelska 1, CZ-61300 Brno, Czech Republic; [Jurikova, Tunde] Constantine Philosopher Univ Nitra, Fac Cent European Studies, Dept Nat & Informat Sci, Drazovska 4, Nitra 94974, Slovakia; [Mlcek, Jiri] Tomas Bata Univ Zlin, Fac Technol, Dept Food Anal & Chem, Nam T G Masaryka 5555, Zlin 76001, Czech Republic; [Ercisli, Sezai; Kupe, Muhammed] Ataturk Univ, Agr Fac, Dept Hort, TR-25240 Erzurum, Turkey
utb.scopus.affiliation Department of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, Valticka 337, Lednice, CZ-691 44, Czech Republic; Department of Chemistry and Biochemistry, Faculty of Agronomy, Mendel University in Brno, Zemedelska 1, Brno, CZ-613 00, Czech Republic; Department of Natural and Informatics Sciences, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Drazovska 4, Nitra, 949 74, Slovakia; Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T. G. Masaryka 5555, Zlin, 760 01, Czech Republic; Department of Horticulture, Agricultural Faculty, Ataturk University, Erzurum, 25240, Turkey
utb.fulltext.projects IGA 8/2014/591 ZF
utb.fulltext.faculty Faculty of Technology
utb.fulltext.ou Department of Food Analysis and Chemistry
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