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Polyphenolic characterization of merlot, tannat and syrah skin extracts at different degrees of maturity and anti-inflammatory potential in RAW 264.7 cells

Abstract : (1) Background: Both sensory quality and healthy attributes of Vitis vinifera 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 Vitis vinifera 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.
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https://hal.inrae.fr/hal-03198938
Contributor : Marion Desailly <>
Submitted on : Thursday, April 15, 2021 - 11:51:06 AM
Last modification on : Friday, April 16, 2021 - 3:30:18 AM

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Nawel Benbouguerra, Josep Valls-Fonayet, Stéphanie Krisa, François Garcia, Cédric Saucier, et al.. Polyphenolic characterization of merlot, tannat and syrah skin extracts at different degrees of maturity and anti-inflammatory potential in RAW 264.7 cells. Foods, MDPI, 2021, 10 (3), pp.1-14. ⟨10.3390/foods10030541⟩. ⟨hal-03198938⟩

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