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Influence of Growing Season on Phenolic Compounds and Antioxidant Properties of Grape Berries from Vines Grown in Subtropical Climate

文献类型： 外文期刊

作者： Xu, Changmou 1 ; Zhang, Yali 1 ; Zhu, Lei 1 ; Huang, Yu 2 ; Lu, Jiang 1 ;

作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China

2.Guangxi Acad Agr Sci, Nanning 530007, Peoples R China

3.Florida A&M Univ, Ctr Viticulture & Small Fruit Res, Tallahassee, FL 32317 USA

关键词： Growing seasons;climatic factors;summer and winter berries;two crops;total phenols;anthocyanins;temperature;DPPH

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）

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收录情况： SCI

摘要： The influence of growing season (winter vs summer) on the synthesis and accumulation of phenolic compounds and antioxidant properties was studied in five grape cultivars for three consecutive years. Four phenolic compound parameters (total phenols, flavonoids, flavah-3-ols, and anthocyanins) and three antioxidant property parameters [2,2-diphenyl-1-picrylhydrazyl radical scavenging, 2,2-azinobis(3-ethylbehzothiazolinesulfonic acid) radical scavenging, and ferric reducing antioxidant power] were investigated. Results showed that both phenolic compounds and antioxidant properties in the seed and skin of winter berries were significantly (p < 0.05) higher than those of summer berries for all of the cultivars investigated. The anthocyanin profiles of berry skins appeared to be extremely consistent in different years for the same crop, whereas they varied greatly between the two crops within the same year (winter vs summer). Winter berries contained richer glucosides of delphinidin, cyanidin, peonidin, and malvidin than summer berries. These seasonal variations of phenolic compounds and antioxidant properties on grape berries were largely contributed by climatic factors such as temperature, solar radiation, rainfall, and hydrothermic coefficient between different growing seasons.

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