Loading…
More than Just Wine: The Nutritional Benefits of Grapevine Leaves
The domesticated species L. harbours many cultivars throughout the world that present distinctive phenology and grape quality. Not only have the grapes been used for human consumption, but the leaves are also used as a source of bioactive compounds and are present in the diets of several Mediterrane...
Saved in:
| Published in: | Foods 2021-09, Vol.10 (10), p.2251 |
|---|---|
| Main Authors: | , , , , , , , |
| Format: | Article |
| Language: | English |
| Subjects: | |
| Citations: | Items that this one cites Items that cite this one |
| Online Access: | Get full text |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| cited_by | cdi_FETCH-LOGICAL-c481t-7ccd3bc72aa781c404305e9766a91b39a97f78dd37d095052ac762dd6402bbbb3 |
|---|---|
| cites | cdi_FETCH-LOGICAL-c481t-7ccd3bc72aa781c404305e9766a91b39a97f78dd37d095052ac762dd6402bbbb3 |
| container_end_page | |
| container_issue | 10 |
| container_start_page | 2251 |
| container_title | Foods |
| container_volume | 10 |
| creator | Maia, Marisa Cavaco, Ana Rita Laureano, Gonçalo Cunha, Jorge Eiras-Dias, José Matos, Ana Rita Duarte, Bernardo Figueiredo, Andreia |
| description | The domesticated species
L. harbours many cultivars throughout the world that present distinctive phenology and grape quality. Not only have the grapes been used for human consumption, but the leaves are also used as a source of bioactive compounds and are present in the diets of several Mediterranean countries. We have selected seven different cultivars and performed elemental, fatty acid (FA) and pigment profiling. Total reflection X-ray fluorescence (TXRF) enabled the identification of 21 elements. Among them, Na, Ca and K were highly represented in all the cultivars and Zn was prevalent in
cv. 'Pinot noir' and 'Cabernet sauvignon'. Through gas chromatography, six FAs were identified, including omega-3 and omega-6 FA, the most abundant mainly in
cv. 'Tinta barroca', 'Pinot noir' and 'Cabernet sauvignon'. FA composition was used to determine nutritional quality parameters, namely atherogenic, thrombogenic, hypocholesterolemic/hypercholesterolemic and peroxidisability indexes as well as oxidability and oxidative susceptibility. Grapevine leaves were highlighted as a suitable source of health-promoting lipids. Given the popularity of "green" diets, we have also performed a leaf pigment analysis. Seventeen pigments including chlorophylls,
-lutein, b-carotene and zeaxanthins were detected. 'C19' presented the highest content of most of the detected pigments. |
| doi_str_mv | 10.3390/foods10102251 |
| format | article |
| fullrecord | <record><control><sourceid>proquest_doaj_</sourceid><recordid>TN_cdi_doaj_primary_oai_doaj_org_article_3e6a86a9b8334c57ba4dda44a6ea9e46</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><doaj_id>oai_doaj_org_article_3e6a86a9b8334c57ba4dda44a6ea9e46</doaj_id><sourcerecordid>2584388026</sourcerecordid><originalsourceid>FETCH-LOGICAL-c481t-7ccd3bc72aa781c404305e9766a91b39a97f78dd37d095052ac762dd6402bbbb3</originalsourceid><addsrcrecordid>eNpdkU1v1DAQhiNERau2R64oEhcuof5KbHNAaivohxa4FHG0Jvak61U2XmxnJf49LttWXeZia_zo0YzfqnpLyUfONTkbQnCJEkoYa-mr6ohxIhpFW_X6xf2wOk1pRUppyhVnb6pDLjpFmdZH1fm3ELHOS5jq2znl-pef8FN9t8T6-5yjzz5MMNYXOOHgc6rDUF9F2OC2YPUCYYvppDoYYEx4-ngeVz-_frm7vG4WP65uLs8XjRWK5kZa63hvJQOQilpBBCctatl1oGnPNWg5SOUcl47olrQMrOyYc50grC_Fj6ubndcFWJlN9GuIf0wAb_41Qrw3ELO3IxqOHaji7RXnwrayB-EcCAEdgkbRFdfnnWsz92t0FqccYdyT7r9Mfmnuw9aolgtNZRF8eBTE8HvGlM3aJ4vjCBOGORnWKiHLcoIV9P1_6CrMsfzqjuJKEfYwUbOjbAwpRRyeh6HEPGRt9rIu_LuXGzzTT8nyv7eypC0</addsrcrecordid><sourcetype>Open Website</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2584388026</pqid></control><display><type>article</type><title>More than Just Wine: The Nutritional Benefits of Grapevine Leaves</title><source>ProQuest - Publicly Available Content Database</source><source>PubMed Central</source><creator>Maia, Marisa ; Cavaco, Ana Rita ; Laureano, Gonçalo ; Cunha, Jorge ; Eiras-Dias, José ; Matos, Ana Rita ; Duarte, Bernardo ; Figueiredo, Andreia</creator><creatorcontrib>Maia, Marisa ; Cavaco, Ana Rita ; Laureano, Gonçalo ; Cunha, Jorge ; Eiras-Dias, José ; Matos, Ana Rita ; Duarte, Bernardo ; Figueiredo, Andreia</creatorcontrib><description>The domesticated species
L. harbours many cultivars throughout the world that present distinctive phenology and grape quality. Not only have the grapes been used for human consumption, but the leaves are also used as a source of bioactive compounds and are present in the diets of several Mediterranean countries. We have selected seven different cultivars and performed elemental, fatty acid (FA) and pigment profiling. Total reflection X-ray fluorescence (TXRF) enabled the identification of 21 elements. Among them, Na, Ca and K were highly represented in all the cultivars and Zn was prevalent in
cv. 'Pinot noir' and 'Cabernet sauvignon'. Through gas chromatography, six FAs were identified, including omega-3 and omega-6 FA, the most abundant mainly in
cv. 'Tinta barroca', 'Pinot noir' and 'Cabernet sauvignon'. FA composition was used to determine nutritional quality parameters, namely atherogenic, thrombogenic, hypocholesterolemic/hypercholesterolemic and peroxidisability indexes as well as oxidability and oxidative susceptibility. Grapevine leaves were highlighted as a suitable source of health-promoting lipids. Given the popularity of "green" diets, we have also performed a leaf pigment analysis. Seventeen pigments including chlorophylls,
-lutein, b-carotene and zeaxanthins were detected. 'C19' presented the highest content of most of the detected pigments.</description><identifier>ISSN: 2304-8158</identifier><identifier>EISSN: 2304-8158</identifier><identifier>DOI: 10.3390/foods10102251</identifier><identifier>PMID: 34681299</identifier><language>eng</language><publisher>Switzerland: MDPI AG</publisher><subject>Antioxidants ; Bioactive compounds ; Carotene ; Chlorophyll ; Consumption ; Cultivars ; Diet ; elemental profile ; fatty acid content ; Fatty acids ; Food science ; Gas chromatography ; Grapes ; Grapevines ; Health promotion ; Leaves ; Lipids ; Lutein ; nutrition ; Nutritive value ; Pigments ; Spectrum analysis ; Vitis vinifera ; Vitis vinifera L ; Wines ; X ray reflection ; X-ray fluorescence ; β-Carotene</subject><ispartof>Foods, 2021-09, Vol.10 (10), p.2251</ispartof><rights>2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><rights>2021 by the authors. 2021</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c481t-7ccd3bc72aa781c404305e9766a91b39a97f78dd37d095052ac762dd6402bbbb3</citedby><cites>FETCH-LOGICAL-c481t-7ccd3bc72aa781c404305e9766a91b39a97f78dd37d095052ac762dd6402bbbb3</cites><orcidid>0000-0002-6508-1919 ; 0000-0001-8156-7700 ; 0000-0002-3495-2195 ; 0000-0003-4248-5117 ; 0000-0003-1914-7435</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.proquest.com/docview/2584388026/fulltextPDF?pq-origsite=primo$$EPDF$$P50$$Gproquest$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.proquest.com/docview/2584388026?pq-origsite=primo$$EHTML$$P50$$Gproquest$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,885,25752,27923,27924,37011,37012,44589,53790,53792,74997</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/34681299$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Maia, Marisa</creatorcontrib><creatorcontrib>Cavaco, Ana Rita</creatorcontrib><creatorcontrib>Laureano, Gonçalo</creatorcontrib><creatorcontrib>Cunha, Jorge</creatorcontrib><creatorcontrib>Eiras-Dias, José</creatorcontrib><creatorcontrib>Matos, Ana Rita</creatorcontrib><creatorcontrib>Duarte, Bernardo</creatorcontrib><creatorcontrib>Figueiredo, Andreia</creatorcontrib><title>More than Just Wine: The Nutritional Benefits of Grapevine Leaves</title><title>Foods</title><addtitle>Foods</addtitle><description>The domesticated species
L. harbours many cultivars throughout the world that present distinctive phenology and grape quality. Not only have the grapes been used for human consumption, but the leaves are also used as a source of bioactive compounds and are present in the diets of several Mediterranean countries. We have selected seven different cultivars and performed elemental, fatty acid (FA) and pigment profiling. Total reflection X-ray fluorescence (TXRF) enabled the identification of 21 elements. Among them, Na, Ca and K were highly represented in all the cultivars and Zn was prevalent in
cv. 'Pinot noir' and 'Cabernet sauvignon'. Through gas chromatography, six FAs were identified, including omega-3 and omega-6 FA, the most abundant mainly in
cv. 'Tinta barroca', 'Pinot noir' and 'Cabernet sauvignon'. FA composition was used to determine nutritional quality parameters, namely atherogenic, thrombogenic, hypocholesterolemic/hypercholesterolemic and peroxidisability indexes as well as oxidability and oxidative susceptibility. Grapevine leaves were highlighted as a suitable source of health-promoting lipids. Given the popularity of "green" diets, we have also performed a leaf pigment analysis. Seventeen pigments including chlorophylls,
-lutein, b-carotene and zeaxanthins were detected. 'C19' presented the highest content of most of the detected pigments.</description><subject>Antioxidants</subject><subject>Bioactive compounds</subject><subject>Carotene</subject><subject>Chlorophyll</subject><subject>Consumption</subject><subject>Cultivars</subject><subject>Diet</subject><subject>elemental profile</subject><subject>fatty acid content</subject><subject>Fatty acids</subject><subject>Food science</subject><subject>Gas chromatography</subject><subject>Grapes</subject><subject>Grapevines</subject><subject>Health promotion</subject><subject>Leaves</subject><subject>Lipids</subject><subject>Lutein</subject><subject>nutrition</subject><subject>Nutritive value</subject><subject>Pigments</subject><subject>Spectrum analysis</subject><subject>Vitis vinifera</subject><subject>Vitis vinifera L</subject><subject>Wines</subject><subject>X ray reflection</subject><subject>X-ray fluorescence</subject><subject>β-Carotene</subject><issn>2304-8158</issn><issn>2304-8158</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>PIMPY</sourceid><sourceid>DOA</sourceid><recordid>eNpdkU1v1DAQhiNERau2R64oEhcuof5KbHNAaivohxa4FHG0Jvak61U2XmxnJf49LttWXeZia_zo0YzfqnpLyUfONTkbQnCJEkoYa-mr6ohxIhpFW_X6xf2wOk1pRUppyhVnb6pDLjpFmdZH1fm3ELHOS5jq2znl-pef8FN9t8T6-5yjzz5MMNYXOOHgc6rDUF9F2OC2YPUCYYvppDoYYEx4-ngeVz-_frm7vG4WP65uLs8XjRWK5kZa63hvJQOQilpBBCctatl1oGnPNWg5SOUcl47olrQMrOyYc50grC_Fj6ubndcFWJlN9GuIf0wAb_41Qrw3ELO3IxqOHaji7RXnwrayB-EcCAEdgkbRFdfnnWsz92t0FqccYdyT7r9Mfmnuw9aolgtNZRF8eBTE8HvGlM3aJ4vjCBOGORnWKiHLcoIV9P1_6CrMsfzqjuJKEfYwUbOjbAwpRRyeh6HEPGRt9rIu_LuXGzzTT8nyv7eypC0</recordid><startdate>20210923</startdate><enddate>20210923</enddate><creator>Maia, Marisa</creator><creator>Cavaco, Ana Rita</creator><creator>Laureano, Gonçalo</creator><creator>Cunha, Jorge</creator><creator>Eiras-Dias, José</creator><creator>Matos, Ana Rita</creator><creator>Duarte, Bernardo</creator><creator>Figueiredo, Andreia</creator><general>MDPI AG</general><general>MDPI</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QR</scope><scope>7T7</scope><scope>7X2</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>HCIFZ</scope><scope>M0K</scope><scope>P64</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>7X8</scope><scope>5PM</scope><scope>DOA</scope><orcidid>https://orcid.org/0000-0002-6508-1919</orcidid><orcidid>https://orcid.org/0000-0001-8156-7700</orcidid><orcidid>https://orcid.org/0000-0002-3495-2195</orcidid><orcidid>https://orcid.org/0000-0003-4248-5117</orcidid><orcidid>https://orcid.org/0000-0003-1914-7435</orcidid></search><sort><creationdate>20210923</creationdate><title>More than Just Wine: The Nutritional Benefits of Grapevine Leaves</title><author>Maia, Marisa ; Cavaco, Ana Rita ; Laureano, Gonçalo ; Cunha, Jorge ; Eiras-Dias, José ; Matos, Ana Rita ; Duarte, Bernardo ; Figueiredo, Andreia</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c481t-7ccd3bc72aa781c404305e9766a91b39a97f78dd37d095052ac762dd6402bbbb3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Antioxidants</topic><topic>Bioactive compounds</topic><topic>Carotene</topic><topic>Chlorophyll</topic><topic>Consumption</topic><topic>Cultivars</topic><topic>Diet</topic><topic>elemental profile</topic><topic>fatty acid content</topic><topic>Fatty acids</topic><topic>Food science</topic><topic>Gas chromatography</topic><topic>Grapes</topic><topic>Grapevines</topic><topic>Health promotion</topic><topic>Leaves</topic><topic>Lipids</topic><topic>Lutein</topic><topic>nutrition</topic><topic>Nutritive value</topic><topic>Pigments</topic><topic>Spectrum analysis</topic><topic>Vitis vinifera</topic><topic>Vitis vinifera L</topic><topic>Wines</topic><topic>X ray reflection</topic><topic>X-ray fluorescence</topic><topic>β-Carotene</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Maia, Marisa</creatorcontrib><creatorcontrib>Cavaco, Ana Rita</creatorcontrib><creatorcontrib>Laureano, Gonçalo</creatorcontrib><creatorcontrib>Cunha, Jorge</creatorcontrib><creatorcontrib>Eiras-Dias, José</creatorcontrib><creatorcontrib>Matos, Ana Rita</creatorcontrib><creatorcontrib>Duarte, Bernardo</creatorcontrib><creatorcontrib>Figueiredo, Andreia</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Agricultural Science Collection</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>AUTh Library subscriptions: ProQuest Central</collection><collection>ProQuest Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central</collection><collection>Engineering Research Database</collection><collection>SciTech Premium Collection</collection><collection>Agricultural Science Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ProQuest - Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><collection>Directory of Open Access Journals</collection><jtitle>Foods</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Maia, Marisa</au><au>Cavaco, Ana Rita</au><au>Laureano, Gonçalo</au><au>Cunha, Jorge</au><au>Eiras-Dias, José</au><au>Matos, Ana Rita</au><au>Duarte, Bernardo</au><au>Figueiredo, Andreia</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>More than Just Wine: The Nutritional Benefits of Grapevine Leaves</atitle><jtitle>Foods</jtitle><addtitle>Foods</addtitle><date>2021-09-23</date><risdate>2021</risdate><volume>10</volume><issue>10</issue><spage>2251</spage><pages>2251-</pages><issn>2304-8158</issn><eissn>2304-8158</eissn><abstract>The domesticated species
L. harbours many cultivars throughout the world that present distinctive phenology and grape quality. Not only have the grapes been used for human consumption, but the leaves are also used as a source of bioactive compounds and are present in the diets of several Mediterranean countries. We have selected seven different cultivars and performed elemental, fatty acid (FA) and pigment profiling. Total reflection X-ray fluorescence (TXRF) enabled the identification of 21 elements. Among them, Na, Ca and K were highly represented in all the cultivars and Zn was prevalent in
cv. 'Pinot noir' and 'Cabernet sauvignon'. Through gas chromatography, six FAs were identified, including omega-3 and omega-6 FA, the most abundant mainly in
cv. 'Tinta barroca', 'Pinot noir' and 'Cabernet sauvignon'. FA composition was used to determine nutritional quality parameters, namely atherogenic, thrombogenic, hypocholesterolemic/hypercholesterolemic and peroxidisability indexes as well as oxidability and oxidative susceptibility. Grapevine leaves were highlighted as a suitable source of health-promoting lipids. Given the popularity of "green" diets, we have also performed a leaf pigment analysis. Seventeen pigments including chlorophylls,
-lutein, b-carotene and zeaxanthins were detected. 'C19' presented the highest content of most of the detected pigments.</abstract><cop>Switzerland</cop><pub>MDPI AG</pub><pmid>34681299</pmid><doi>10.3390/foods10102251</doi><orcidid>https://orcid.org/0000-0002-6508-1919</orcidid><orcidid>https://orcid.org/0000-0001-8156-7700</orcidid><orcidid>https://orcid.org/0000-0002-3495-2195</orcidid><orcidid>https://orcid.org/0000-0003-4248-5117</orcidid><orcidid>https://orcid.org/0000-0003-1914-7435</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 2304-8158 |
| ispartof | Foods, 2021-09, Vol.10 (10), p.2251 |
| issn | 2304-8158 2304-8158 |
| language | eng |
| recordid | cdi_doaj_primary_oai_doaj_org_article_3e6a86a9b8334c57ba4dda44a6ea9e46 |
| source | ProQuest - Publicly Available Content Database; PubMed Central |
| subjects | Antioxidants Bioactive compounds Carotene Chlorophyll Consumption Cultivars Diet elemental profile fatty acid content Fatty acids Food science Gas chromatography Grapes Grapevines Health promotion Leaves Lipids Lutein nutrition Nutritive value Pigments Spectrum analysis Vitis vinifera Vitis vinifera L Wines X ray reflection X-ray fluorescence β-Carotene |
| title | More than Just Wine: The Nutritional Benefits of Grapevine Leaves |
| url | http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-08T12%3A57%3A14IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_doaj_&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=More%20than%20Just%20Wine:%20The%20Nutritional%20Benefits%20of%20Grapevine%20Leaves&rft.jtitle=Foods&rft.au=Maia,%20Marisa&rft.date=2021-09-23&rft.volume=10&rft.issue=10&rft.spage=2251&rft.pages=2251-&rft.issn=2304-8158&rft.eissn=2304-8158&rft_id=info:doi/10.3390/foods10102251&rft_dat=%3Cproquest_doaj_%3E2584388026%3C/proquest_doaj_%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c481t-7ccd3bc72aa781c404305e9766a91b39a97f78dd37d095052ac762dd6402bbbb3%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=2584388026&rft_id=info:pmid/34681299&rfr_iscdi=true |