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Grape (Vitis vinifera L.) is a perennial defoliation vine plant belonging to Vitis L. in Vitaceae. It is one of the fruit trees with the longest cultivation history and the highest yield in the world, as well as a kind of fruit tree species with strong drought resistance. Grape industry has developed rapidly in China since the reform and openingup policy, and the cultivation area and yield of grapes in China rank the 5th in the world, and reached 493 000 hm2 and 7 941 000 t until 2009, respectively［1］. Multiple grape cultivation regions have been formed in China currently, with diverse ecological and geographical conditions and different features, and there have been more and more studies on grapes and grape wine from these producing areas.
Muscat Hamburg grape belongs to Vitis vinifera, which is a famous fresheating and winemake dualpurpose variety. It has the advantages of wide adaptability, strong disease resistance, high yield, easy management and strong rose aroma, and is a main cultivar in Bohai gulf area of China［3-4］. Grape seeds contain rich procyanidines, which are a kind of polyphenols commonly existing in natural plants, generally existing in plant fruit, seed, flower and skin, capable of protecting components which can be oxidized easily in plants［5］. Procyanidines are most powerful natural nontoxic antioxidants capable of scavenging free radicals in human body［8］, and have multiple effects of resisting cancer, improving hear and cerebral vessels, reducing blood pressure and blood fat, resisting allergy and promoting bone formation［6-7］. Research in food processing, nutrition and health care, production of cosmetics and development of medicines is deepening gradually. In addition to this, procyanidines also could absorb ultraviolet light efficiently, and are thus widely applied in beatifying and healthcaring products［9］. China has a vast territory, with complicated geological landform and climatic condition which greatly influence quality and active substances in grape berry. The influencing factors include varietal characteristics, local climatic condition, soil condition and topographic condition, among which climatic condition and soil condition play a decisive role. The three main cultivation areas of Muscat Hamburg grape in China, Hangu of Tianjin City, Changli of Hebei Provine, and Dazeshan Town of Pingdu City, Shandong Province all belong to Bohai Gulf area, but differ in climatic and soil conditions. In this study, total procyanidine contents in Muscat Hamburg grape from different areas were determined to investigate the differences in procyanidine content caused by different producing areas, so as to provide a theoretical basis for production and resource utilization of Muscat Hamburg grape. Materials and Methods
Materials
Muscat Hamburg grape was selected as an experimental material. The fruit was collected from Mengjiaquan Village and Qiaogu Village, Binhai New Area of Tianjin City on September 15, 2017, from Jiulongshan Town and Wuliying Village of Shilipu Township, in Changli County, Hebei Province on October 13, 2017, and from Yinjia Village, Xiya Village, Jijia Village and Beichang Village, in Dazeshan Town, Pingdu City, Shandong Province on September 25, 2017. The grape was cultivated with the same management measures with the same growing years. During sampling, 200 g of grape was collected from clusters in all directions. Each vineyard was set with 9 sampling points, and the samples were filled in sample bags and frozen immediately.
Instruments and reagents: PE Lambda35 ultraviolet spectrophotometer (PE, America), Water Purification System MILLIIQ (Millipor, America), ultrasonic cleaner (JEE (Beijing) Instrument Co., Ltd.), ME204E electronic balance (MettlerToledo, Switzerland), electricheated thermostatic water bath (Beijing Zhongxing Weiye Instrument Co., Ltd.); catechinic acid standard (SIGMA, America), and methanol, nbutanol and ammonium ferric sulfate were analytical pure and purchased from Tianjin Fengchuan Chemical Reagent Co., Ltd.
Experimental methods
Determination of procyanidine content
Procyanidine content was determined by ferric salt catalysis using an ultraviolet spectrophotometer［10］.
Determination of procyanidine contents in different grape parts
(1) Sample treatment: Fresh grapes from different areas were divided into grape skin, grape seed and grape flesh artificially, for later use.
(2) Preparation of test solution: Test solution of grape skin: A certain amount of grape skin homogenate (0.50 g) was weighed into a 50 ml volumetric flask, added with 30 ml of methanol and subjected to ultrasonic treatment for 20 min. The solution was cooled to room temperature, diluted with methanol to constant weight and shaken to mix well for later use. Test solution of grape flesh: A certain amount of grape flesh homogenate (about 5.0 g) was weighed and prepared to a test solution according to steps the same as above. Test solution of grape seeds: Grape seeds were ground to crude powder, 0.05 g of which was accurately weighed and prepared to a test solution according to steps the same as above［10］. Each sample solution was stood to clear, and 1 ml of the supernatant was taken and determined for absorbance, which was substituted into a standard curve for the calculation of procyanidine content. (3) Preparation of standard solution: A certain amount of catechinic acid standard (10.0 mg) was accurately weighed and dissolved in 10 ml of methanol, obtaining a 1.0 mg/ml standard solution.
(4) Preparation of standard curve: Different volumes of the 1.0 mg/ml catechinic acid standard solution (0, 0.1, 0.25, 0.5, 1.0 and 1.5 ml) were accurately transferred to 10 ml volumetric flasks, respectively, and added with methanol to constant volume, obtaining 0.01, 0.025, 0.05, 0.10 and 0.15 mg/ml standard solutions after shaken uniformly. Then, 1 ml of each solution was added into a 10 ml colorimetric tube, and added with 6 ml of nbutanol: hydrochloric acid (95∶5) mixture and 0.2 ml of ammonium ferric sulfate, followed by fluxheating in a boiling water bath for 40 min and immediate cooling in ice water for 15 min. Each treated solution was determined at 546 nm for absorbance with pure water as reference. With concentration as horizontal coordinate and OD value as longitudinal coordinate, a standard curve equation was obtained: y=5.932 9x+9.293 0(R2=0.999 6). The results showed that there was a good linear relation in the concentration range of 0.01-0.15 mg/ml. The standard curve is shown in Fig. 1.
Fig. 1Standard curve of procyanidines in grape
Results and Analysis
Analysis of procyanidine contents in skin of grapes from different producing areas
The procyanidine contents in Muscat Hamburg grape from different sampling points in Binhai New Area of Tianjin City, Changli County of Hebei Province, and Dazeshan Town of Pingdu City, Shandong Province, and the results are shown in Fig. 2. It could be seen that the procyanidine contents in skin of Muscat Hamburg grape from different producing areas differed. The procyanidine content in the skin of Muscat Hamburg grape from Changli County of Hebei Province was 0.545 3 g/100 g, which was significantly higher than those in the skin of grapes from Binhai New Area of Tianjin City and Dazeshan Town of Pingdu City, Shandong Province, which were 0.330 2 and 0.380 6 g/100 g, respectively.
Fig. 2Procyanidine contents in skin of Muscat Hamburg grape from different producing areas
Analysis of procyanidine contents in flesh of grapes from different producing areas
Researches have shown that the procyanidine content is very low in fruit flesh. In this study, procyanidine content in Muscat Hamburg grape was determined, and the results showed that it could be seen from Fig. 3 that the procyanidine contents in fruit flesh of Muscat Hamburg grape from different producing areas differed. The procyanidine content was the highest of 0.016 8 g/100 g in the flesh of Muscat Hamburg grape from Changli County of Hebei Province, followed by that of 0.012 5 g/100 g in the flesh of Muscat Hamburg grape from Binhai New Area of Tianjin City, and the lowest of 0.011 3 g/100 g in the flesh of Muscat Hamburg grape from Dazeshan Town of Pingdu City, Shandong Province. However, the differences were not significant, and the three values were all very low, lower than 0.15 g/100 g, suggesting that the procyanidine content in grape flesh is very low.
Fig. 3Procyanidine contents in flesh of Muscat Hamburg grapes from different producing areas
Analysis of procyanidine contents in seeds of grape from different producing areas
Literatures have shown that grape seeds contained more procyanidines［11-12］. In this study, the content of procyanidines in Muscat Hamburg grape was determined, and the results showed that grape seeds were rich in procyanidines, and the procyanidine contents in seeds of Muscat Hamburg grape from different producing areas differed. The procyanidine content was the highest of 3.723 7 g/100 g in the seeds of Muscat Hamburg grape from Changli County of Hebei Province, followed by that of 2.714 0 g/100 g in the seeds of Muscat Hamburg grape from Binhai New Area of Tianjin City, and the lowest of 2.198 8 g/100 g in the seeds of Muscat Hamburg grape from Dazeshan Town of Pingdu City, Shandong Province. The procyanidine content in the seeds of Muscat Hamburg grape from Changli County of Hebei Province was significantly from that in the seeds of Muscat Hamburg grape from Dazeshan Town of Pingdu City, Shandong Province, but had no significant difference from that in grape seeds from Binhai New Area of Tianjin City; and the procyanidine content in the seeds of Muscat Hamburg grape from Binhai New Area of Tianjin City was also not significantly different from that in the seeds of Muscat Hamburg grape from Dazeshan Town, Pingdu City, Shandong Province.
It could be seen by combining Fig. 2, Fig. 3 and Fig. 4 that the procyanidine contents in different parts of grapes differed significantly, and ranked as procyanidine content in grape seeds> procyanidine content in grape skin> procyanidine content in grape flesh. Therefore, grape seeds are a good source of procyanidines. Many researches have shown that though grape seeds take very less proportion in grape, its polyphenol content and types are much richer than grape skin and flesh. Procyanidines are main polyphenols in grape seeds, and these polyphenols have very strong antioxidant capacity［13］. Furthermore, Masque lie et al.［14］ successfully extracted procyanidines from grape seeds as early as the 1970, and Bombard Elli invented a method for extracting mixture with a high procyanidine content from grape seeds in 1976［15］. Currently, scholars have identified various procyanidines from grape seeds and skin, and their ability of scavenging free radicals has been disclosed gradually. Procyanidines are widely applied in food, medical and cosmetic field as natural preservatives, natural antioxidants and DNA protective agents due to their advantages including very high antioxidant activity, significant curative effect and low side effects.
Fig. 4Procyanidine contents in seeds of Muscat Hamburg grape from different producing areas
Agricultural Biotechnology2019
Conclusions
Procyanidine is a general term of polyphenols which are isolated from plants and could produce red anthocyanin under inorganic acid and heating treatment. Procyanidines have the function of improving human microcirculation, and also could prevent various diseases caused by free radicals. Since the discovery of procyanidines in grape, more and more studies have been conducted on them. Li et al.［16］ analyzed the correlation between procyanidine content and quality of four kinds of fresheating grape in Chongqing area. Different grape varieties differ significantly in procyanidine content, and different parts of the same variety also have significantly different procyanidine contents, which rank as grape seed>grape skin>grape flesh. Xie et al.［17］ collected samples of several seeded grape and seedless grape varieties common on market, and determined procyanidine contents in grape seeds and skin. The results showed that grape seeds and skin both contained procyanidines, and grape seeds were richer in procyanidines, which accords with the research result in this study. Procyanidine content is related to local soil and climatic conditions and cultivation and management techniques besides varietal characteristics. Liu et al.［18］ comparatively analyzed procyanidine and anthocyanin contents in Lycium ruthenicum from different producing areas in Xingjiang. They found that procyanidine content was closely related to effective accumulative temperature, and the higher the effective accumulative temperature was, the higher procyanidine content L. ruthenicum had; and low temperature and temperature difference were also beneficial to the increase of procyanidine content.
In this study, quality of grape from three areas in Bohai Gulf and procyanidine contents in different grape parts were analyzed, which has certain realistic guiding significance and innovation. However, the sampling time in different areas differed, and the maturity of grape might be not the same, which might have certain effect on the analysis results. In this study, only procyanidine content in Muscat Hamburg grape was determined, while the correlation between climatic and soil factors with grape quality indices and function components including procyanidines still needs further study.
References ［1］ CHEN YL. Research on quality of grape and wine in Tianjin production area［D］. Yangling: Northwest Agriculture & Forestry University, 2013. (in Chinese)
［2］ JIANG B. Study on quality characteristics of Vitis vinifera and wine from four areas in China and［D］. Yangling: Northwest Agriculture & Forestry University, 2011. (in Chinese)
［3］ LI YF, WANG FL, TANG YC. Optimization of extraction process of stilbenes from Muscat grape by ultrasonic method of response surface experiments［J］. Science and Technology of Food Industry, 2016, 37(20): 258-262. (in Chinese)
［4］ SUN M, MA DY, JI LJ, et al. Effects of different nutrient supply on photosynthesis and fruit growth in ‘Muscat Hamburg’ Grape［J］. Northern Horticulture, 2017(02): 16-22. (in Chinese)
［5］ LIANG ZP, ZHANG Y, XIONG B, et al. Advances in extraction and purification methods of procyanidine from natural plants［J］. Food Safety and Quality Detection Technology, 2017, 8(8): 3029-3036. (in Chinese)
［6］ YAM AKOSHI J, SAITO M, KATAOKA S, et al. Safety evaluation of proanthocyanidinsrich extract from grape seeds ［J］. Food Chem Toxico1, 2002, 40(5): 599-607.
［7］ CONNOR C A, ADRIAENS M, PIERINI R, et al. Procyanidin induces apoptosis of esophageal adenocarcinoma cells via JNK activation of cJun［J］. Nutrition and Cancer, 2014, 66(2): 335-341.
［8］ ROSSI M, NEE, PARPINEL M, et al. Proanthocyanidins and the risk of colorectal cancer in Italy［J］. Can. Causes Contro1, 2010, 21(2): 243-250.
［9］ BAGCHI D, GARG A, KROHN R L, et al. Oxygen free radical scavenging abilities of vitamins C and E and a grape seed proanthocyanidin extract in vitro ［J］. Research Communications in Molecular Patholog and Pharmacology, 1997, 95(2): 179-189.
［10］ CHEN AP, HUANG YJ, WANG SF. The determination of proanthocyanidin content in blueberry products on the market［J］. Food Research and Development, 2016, 37(1): 170-173. (in Chinese)
［11］ CHENG G, HE YN,YUE TX, et al. Effects of climatic conditions and soil properties on Cabernet Sauvignon berry growth and anthocyanin profiles［J］. Molecules, 2014, 19 (9): 13683-13703.
［12］ MWANAKASALE V, SONGOLO P, DAKA V. Challenges in the control of Human African Trypanosomiasis in the Mpika district of Zambia［J］. BMC Research Notes, 2013, 6(1): 180. (in Chinese)
［13］ YANG Q, DU HX, MA Y, et al. Study on antioxidation of procyanidines in willow leaves［J］. Journal of Southwest University: Natural Science Edition，2009, 31(6): 106-110. (in Chinese) ［14］ SANTOS BULGE C, SCALPER A. Procyanidins and tannin like compounds in human nutrition［J］. J Food Sic Agric, 2000, 80: 1094-1117.
［15］ BOMBARD ELLI E. Gasliquid chromatographic and mass spectrometric identification of procyanidins ［J］. Journal of Chromatography A, 1976, 120 (1): 115-122.
［16］ LI XL. Research of the procyanidins and quality relationship of the four grape varieties in Chongqing［D］. Chongqing: Southwest University, 2012. (in Chinese)
［17］ XIE Q, WANG T, LI JN. Determination of PCs content in grape seeds and skins［J］. Social Science Forum, 2017, 34(12). (in Chinese)
［18］ LIU X. Comparative study on proanthocyanidins and anthocyanins contents of Lycium ruthenicum Murr. from different producing areas in Xingjiang［D］. Shihezi: Shihezi University, 2017. (in Chinese)
［19］ ZHU EJ, LYU MZ, CAO DM, et al. Effects of different storage environment on preservation and quality of red grape［J］. Food Safety and Quality Detection Technology, 2015, 6(6): 2317-2322. (in Chinese)
［20］ MAO X, ZHANG YZ, LIU YM. Study on extraction and separation and antioxidant activity of proanthocyanidins derived from grape vines［J］. Storage and Process, 2018, 18(01): 82-89. (in Chinese)
Muscat Hamburg grape belongs to Vitis vinifera, which is a famous fresheating and winemake dualpurpose variety. It has the advantages of wide adaptability, strong disease resistance, high yield, easy management and strong rose aroma, and is a main cultivar in Bohai gulf area of China［3-4］. Grape seeds contain rich procyanidines, which are a kind of polyphenols commonly existing in natural plants, generally existing in plant fruit, seed, flower and skin, capable of protecting components which can be oxidized easily in plants［5］. Procyanidines are most powerful natural nontoxic antioxidants capable of scavenging free radicals in human body［8］, and have multiple effects of resisting cancer, improving hear and cerebral vessels, reducing blood pressure and blood fat, resisting allergy and promoting bone formation［6-7］. Research in food processing, nutrition and health care, production of cosmetics and development of medicines is deepening gradually. In addition to this, procyanidines also could absorb ultraviolet light efficiently, and are thus widely applied in beatifying and healthcaring products［9］. China has a vast territory, with complicated geological landform and climatic condition which greatly influence quality and active substances in grape berry. The influencing factors include varietal characteristics, local climatic condition, soil condition and topographic condition, among which climatic condition and soil condition play a decisive role. The three main cultivation areas of Muscat Hamburg grape in China, Hangu of Tianjin City, Changli of Hebei Provine, and Dazeshan Town of Pingdu City, Shandong Province all belong to Bohai Gulf area, but differ in climatic and soil conditions. In this study, total procyanidine contents in Muscat Hamburg grape from different areas were determined to investigate the differences in procyanidine content caused by different producing areas, so as to provide a theoretical basis for production and resource utilization of Muscat Hamburg grape. Materials and Methods
Materials
Muscat Hamburg grape was selected as an experimental material. The fruit was collected from Mengjiaquan Village and Qiaogu Village, Binhai New Area of Tianjin City on September 15, 2017, from Jiulongshan Town and Wuliying Village of Shilipu Township, in Changli County, Hebei Province on October 13, 2017, and from Yinjia Village, Xiya Village, Jijia Village and Beichang Village, in Dazeshan Town, Pingdu City, Shandong Province on September 25, 2017. The grape was cultivated with the same management measures with the same growing years. During sampling, 200 g of grape was collected from clusters in all directions. Each vineyard was set with 9 sampling points, and the samples were filled in sample bags and frozen immediately.
Instruments and reagents: PE Lambda35 ultraviolet spectrophotometer (PE, America), Water Purification System MILLIIQ (Millipor, America), ultrasonic cleaner (JEE (Beijing) Instrument Co., Ltd.), ME204E electronic balance (MettlerToledo, Switzerland), electricheated thermostatic water bath (Beijing Zhongxing Weiye Instrument Co., Ltd.); catechinic acid standard (SIGMA, America), and methanol, nbutanol and ammonium ferric sulfate were analytical pure and purchased from Tianjin Fengchuan Chemical Reagent Co., Ltd.
Experimental methods
Determination of procyanidine content
Procyanidine content was determined by ferric salt catalysis using an ultraviolet spectrophotometer［10］.
Determination of procyanidine contents in different grape parts
(1) Sample treatment: Fresh grapes from different areas were divided into grape skin, grape seed and grape flesh artificially, for later use.
(2) Preparation of test solution: Test solution of grape skin: A certain amount of grape skin homogenate (0.50 g) was weighed into a 50 ml volumetric flask, added with 30 ml of methanol and subjected to ultrasonic treatment for 20 min. The solution was cooled to room temperature, diluted with methanol to constant weight and shaken to mix well for later use. Test solution of grape flesh: A certain amount of grape flesh homogenate (about 5.0 g) was weighed and prepared to a test solution according to steps the same as above. Test solution of grape seeds: Grape seeds were ground to crude powder, 0.05 g of which was accurately weighed and prepared to a test solution according to steps the same as above［10］. Each sample solution was stood to clear, and 1 ml of the supernatant was taken and determined for absorbance, which was substituted into a standard curve for the calculation of procyanidine content. (3) Preparation of standard solution: A certain amount of catechinic acid standard (10.0 mg) was accurately weighed and dissolved in 10 ml of methanol, obtaining a 1.0 mg/ml standard solution.
(4) Preparation of standard curve: Different volumes of the 1.0 mg/ml catechinic acid standard solution (0, 0.1, 0.25, 0.5, 1.0 and 1.5 ml) were accurately transferred to 10 ml volumetric flasks, respectively, and added with methanol to constant volume, obtaining 0.01, 0.025, 0.05, 0.10 and 0.15 mg/ml standard solutions after shaken uniformly. Then, 1 ml of each solution was added into a 10 ml colorimetric tube, and added with 6 ml of nbutanol: hydrochloric acid (95∶5) mixture and 0.2 ml of ammonium ferric sulfate, followed by fluxheating in a boiling water bath for 40 min and immediate cooling in ice water for 15 min. Each treated solution was determined at 546 nm for absorbance with pure water as reference. With concentration as horizontal coordinate and OD value as longitudinal coordinate, a standard curve equation was obtained: y=5.932 9x+9.293 0(R2=0.999 6). The results showed that there was a good linear relation in the concentration range of 0.01-0.15 mg/ml. The standard curve is shown in Fig. 1.
Fig. 1Standard curve of procyanidines in grape
Results and Analysis
Analysis of procyanidine contents in skin of grapes from different producing areas
The procyanidine contents in Muscat Hamburg grape from different sampling points in Binhai New Area of Tianjin City, Changli County of Hebei Province, and Dazeshan Town of Pingdu City, Shandong Province, and the results are shown in Fig. 2. It could be seen that the procyanidine contents in skin of Muscat Hamburg grape from different producing areas differed. The procyanidine content in the skin of Muscat Hamburg grape from Changli County of Hebei Province was 0.545 3 g/100 g, which was significantly higher than those in the skin of grapes from Binhai New Area of Tianjin City and Dazeshan Town of Pingdu City, Shandong Province, which were 0.330 2 and 0.380 6 g/100 g, respectively.
Fig. 2Procyanidine contents in skin of Muscat Hamburg grape from different producing areas
Analysis of procyanidine contents in flesh of grapes from different producing areas
Researches have shown that the procyanidine content is very low in fruit flesh. In this study, procyanidine content in Muscat Hamburg grape was determined, and the results showed that it could be seen from Fig. 3 that the procyanidine contents in fruit flesh of Muscat Hamburg grape from different producing areas differed. The procyanidine content was the highest of 0.016 8 g/100 g in the flesh of Muscat Hamburg grape from Changli County of Hebei Province, followed by that of 0.012 5 g/100 g in the flesh of Muscat Hamburg grape from Binhai New Area of Tianjin City, and the lowest of 0.011 3 g/100 g in the flesh of Muscat Hamburg grape from Dazeshan Town of Pingdu City, Shandong Province. However, the differences were not significant, and the three values were all very low, lower than 0.15 g/100 g, suggesting that the procyanidine content in grape flesh is very low.
Fig. 3Procyanidine contents in flesh of Muscat Hamburg grapes from different producing areas
Analysis of procyanidine contents in seeds of grape from different producing areas
Literatures have shown that grape seeds contained more procyanidines［11-12］. In this study, the content of procyanidines in Muscat Hamburg grape was determined, and the results showed that grape seeds were rich in procyanidines, and the procyanidine contents in seeds of Muscat Hamburg grape from different producing areas differed. The procyanidine content was the highest of 3.723 7 g/100 g in the seeds of Muscat Hamburg grape from Changli County of Hebei Province, followed by that of 2.714 0 g/100 g in the seeds of Muscat Hamburg grape from Binhai New Area of Tianjin City, and the lowest of 2.198 8 g/100 g in the seeds of Muscat Hamburg grape from Dazeshan Town of Pingdu City, Shandong Province. The procyanidine content in the seeds of Muscat Hamburg grape from Changli County of Hebei Province was significantly from that in the seeds of Muscat Hamburg grape from Dazeshan Town of Pingdu City, Shandong Province, but had no significant difference from that in grape seeds from Binhai New Area of Tianjin City; and the procyanidine content in the seeds of Muscat Hamburg grape from Binhai New Area of Tianjin City was also not significantly different from that in the seeds of Muscat Hamburg grape from Dazeshan Town, Pingdu City, Shandong Province.
It could be seen by combining Fig. 2, Fig. 3 and Fig. 4 that the procyanidine contents in different parts of grapes differed significantly, and ranked as procyanidine content in grape seeds> procyanidine content in grape skin> procyanidine content in grape flesh. Therefore, grape seeds are a good source of procyanidines. Many researches have shown that though grape seeds take very less proportion in grape, its polyphenol content and types are much richer than grape skin and flesh. Procyanidines are main polyphenols in grape seeds, and these polyphenols have very strong antioxidant capacity［13］. Furthermore, Masque lie et al.［14］ successfully extracted procyanidines from grape seeds as early as the 1970, and Bombard Elli invented a method for extracting mixture with a high procyanidine content from grape seeds in 1976［15］. Currently, scholars have identified various procyanidines from grape seeds and skin, and their ability of scavenging free radicals has been disclosed gradually. Procyanidines are widely applied in food, medical and cosmetic field as natural preservatives, natural antioxidants and DNA protective agents due to their advantages including very high antioxidant activity, significant curative effect and low side effects.
Fig. 4Procyanidine contents in seeds of Muscat Hamburg grape from different producing areas
Agricultural Biotechnology2019
Conclusions
Procyanidine is a general term of polyphenols which are isolated from plants and could produce red anthocyanin under inorganic acid and heating treatment. Procyanidines have the function of improving human microcirculation, and also could prevent various diseases caused by free radicals. Since the discovery of procyanidines in grape, more and more studies have been conducted on them. Li et al.［16］ analyzed the correlation between procyanidine content and quality of four kinds of fresheating grape in Chongqing area. Different grape varieties differ significantly in procyanidine content, and different parts of the same variety also have significantly different procyanidine contents, which rank as grape seed>grape skin>grape flesh. Xie et al.［17］ collected samples of several seeded grape and seedless grape varieties common on market, and determined procyanidine contents in grape seeds and skin. The results showed that grape seeds and skin both contained procyanidines, and grape seeds were richer in procyanidines, which accords with the research result in this study. Procyanidine content is related to local soil and climatic conditions and cultivation and management techniques besides varietal characteristics. Liu et al.［18］ comparatively analyzed procyanidine and anthocyanin contents in Lycium ruthenicum from different producing areas in Xingjiang. They found that procyanidine content was closely related to effective accumulative temperature, and the higher the effective accumulative temperature was, the higher procyanidine content L. ruthenicum had; and low temperature and temperature difference were also beneficial to the increase of procyanidine content.
In this study, quality of grape from three areas in Bohai Gulf and procyanidine contents in different grape parts were analyzed, which has certain realistic guiding significance and innovation. However, the sampling time in different areas differed, and the maturity of grape might be not the same, which might have certain effect on the analysis results. In this study, only procyanidine content in Muscat Hamburg grape was determined, while the correlation between climatic and soil factors with grape quality indices and function components including procyanidines still needs further study.
References ［1］ CHEN YL. Research on quality of grape and wine in Tianjin production area［D］. Yangling: Northwest Agriculture & Forestry University, 2013. (in Chinese)
［2］ JIANG B. Study on quality characteristics of Vitis vinifera and wine from four areas in China and［D］. Yangling: Northwest Agriculture & Forestry University, 2011. (in Chinese)
［3］ LI YF, WANG FL, TANG YC. Optimization of extraction process of stilbenes from Muscat grape by ultrasonic method of response surface experiments［J］. Science and Technology of Food Industry, 2016, 37(20): 258-262. (in Chinese)
［4］ SUN M, MA DY, JI LJ, et al. Effects of different nutrient supply on photosynthesis and fruit growth in ‘Muscat Hamburg’ Grape［J］. Northern Horticulture, 2017(02): 16-22. (in Chinese)
［5］ LIANG ZP, ZHANG Y, XIONG B, et al. Advances in extraction and purification methods of procyanidine from natural plants［J］. Food Safety and Quality Detection Technology, 2017, 8(8): 3029-3036. (in Chinese)
［6］ YAM AKOSHI J, SAITO M, KATAOKA S, et al. Safety evaluation of proanthocyanidinsrich extract from grape seeds ［J］. Food Chem Toxico1, 2002, 40(5): 599-607.
［7］ CONNOR C A, ADRIAENS M, PIERINI R, et al. Procyanidin induces apoptosis of esophageal adenocarcinoma cells via JNK activation of cJun［J］. Nutrition and Cancer, 2014, 66(2): 335-341.
［8］ ROSSI M, NEE, PARPINEL M, et al. Proanthocyanidins and the risk of colorectal cancer in Italy［J］. Can. Causes Contro1, 2010, 21(2): 243-250.
［9］ BAGCHI D, GARG A, KROHN R L, et al. Oxygen free radical scavenging abilities of vitamins C and E and a grape seed proanthocyanidin extract in vitro ［J］. Research Communications in Molecular Patholog and Pharmacology, 1997, 95(2): 179-189.
［10］ CHEN AP, HUANG YJ, WANG SF. The determination of proanthocyanidin content in blueberry products on the market［J］. Food Research and Development, 2016, 37(1): 170-173. (in Chinese)
［11］ CHENG G, HE YN,YUE TX, et al. Effects of climatic conditions and soil properties on Cabernet Sauvignon berry growth and anthocyanin profiles［J］. Molecules, 2014, 19 (9): 13683-13703.
［12］ MWANAKASALE V, SONGOLO P, DAKA V. Challenges in the control of Human African Trypanosomiasis in the Mpika district of Zambia［J］. BMC Research Notes, 2013, 6(1): 180. (in Chinese)
［13］ YANG Q, DU HX, MA Y, et al. Study on antioxidation of procyanidines in willow leaves［J］. Journal of Southwest University: Natural Science Edition，2009, 31(6): 106-110. (in Chinese) ［14］ SANTOS BULGE C, SCALPER A. Procyanidins and tannin like compounds in human nutrition［J］. J Food Sic Agric, 2000, 80: 1094-1117.
［15］ BOMBARD ELLI E. Gasliquid chromatographic and mass spectrometric identification of procyanidins ［J］. Journal of Chromatography A, 1976, 120 (1): 115-122.
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