Exploration of Foods and Foodomics

Table 1. Levels (μg/g dw) of PCs quantified in cane and bunch stem by-products

Phenolic compound	Cane	Bunch stem
Hydroxybenzoic acids
Gallic acid	30 ± 1	33 ± 1
Syringic acid	n.d.	154 ± 4
Total	30 ± 1	187 ± 5
Hydroxycinnamic acids
Caftaric acid	253 ± 7	2,283 ± 65
Caffeic acid	417 ± 8	331 ± 4
Total	669 ± 15	2,614 ± 69
Stilbenes
trans-piceid	533 ± 11	284 ± 3
trans-piceatannol	60 ± 2	n.d.
trans-resveratrol	69 ± 1	n.d.
ε-viniferin	1,041 ± 33	89 ± 1
Pteroestilbene	161 ± 5	168 ± 4
Total	1,864 ± 52	541 ± 8
Flavanols
Procyanidin B1	72 ± 1	1,015 ± 32
(+)-catechin	541 ± 9	2,421 ± 90
Procyanidin B2	53 ± 1	70 ± 2
(–)-epicatechin	175 ± 6	49 ± 1
(–)-epigallocatechin gallate	110 ± 1	248 ± 12
(–)-gallocatechin gallate	88 ± 1	105 ± 1
Total	1,040 ± 19	3,907 ± 138
Flavanones
Astilbin	n.d.	1,391 ± 22
Naringenin	72 ± 3	n.d.
Total	72 ± 3	11,391 ± 22
Flavonols
Quercetin 3-β-D galactoside	7 ± 0.2	30 ± 1
Quercetin 3-β-D-glucosidoe	n.d.	11 ± 0.1
Kaempferol-3-glucoside	n.d.	31 ± 1
Myricetin	n.d.	93 ± 4
Total	7 ± 0.2	164 ± 6
Other compounds
OH-tyrosol	n.d.	348 ± 8
Tyrosol	n.d.	12 ± 0.6
total	n.d.	360 ± 9
Total PC	3,682 ± 90	9,163 ± 257

Return to article view

n.d.: not detected. PCs: phenolic compounds. Results are expressed as the mean ± standard deviation (SD) (n = 3 replicates)

Supplementary materials

The supplementary figures for this article are available at: https://www.explorationpub.com/uploads/Article/file/101049_sup_1.pdf.

Declarations

Acknowledgments

The authors are also grateful to Roy Urvieta for providing the samples.

Author contributions

SF: Conceptualization, Methodology, Investigation, Formal analysis, Data curation, Writing—original draft, Writing—review & editing. ASL: Methodology, Formal analysis. CGL: Conceptualization, Methodology, Formal analysis, Investigation, Resources, Data curation, Supervision, Funding acquisition, Writing—review & editing. AC: Supervision, Writing—review & editing. AF: Conceptualization, Methodology, Formal analysis, Investigation, Resources, Data curation, Visualization, Supervision, Project administration, Funding acquisition, Writing—review & editing.

Conflicts of interest

The authors declare that they do not have any conflict of interest.

Ethical approval

Not applicable.

Consent to participate

Not applicable.

Consent to publication

Not applicable.

Availability of data and materials

Data can be shared on reasonable request.

Funding

This work was supported by ANPCyT [Grant number: BID PICT 2017-2325 and BID PICT 2020-1367] and SIIP-UNCuyo A016-T1 to AF. Additionally, we received the support from ANPCyT [PICT-2019-2019-03791] and SIIP-UNCuyo [06/J019-T1] to CGL. SF have a CONICET scholarship. ASL have an INC-Argentina scholarship. AC, CGL, and AF are fellows of CONICET. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.

Copyright

References

Ahmadi R, Ebrahimzadeh MA. Resveratrol-A comprehensive review of recent advances in anticancer drug design and development. Eur J Med Chem. 2020;200:112356. [DOI] [PubMed]

Zhao M, Yang Y, Nian Q, Shen C, Xiao X, Liao W, et al. Phytochemicals and mitochondria: Therapeutic allies against gastric cancer. Phytomedicine. 2023;110:154608. [DOI] [PubMed]

Salehi B, Vlaisavljevic S, Adetunji CO, Adetunji JB, Kregiel D, Antolak H, et al. Plants of the genus Vitis: Phenolic compounds, anticancer properties and clinical relevance. Trends Food Sci Technol. 2019;91:362–79. [DOI]

Niedzwiecki A, Roomi MW, Kalinovsky T, Rath M. Anticancer Efficacy of Polyphenols and Their Combinations. Nutrients. 2016;8:552. [DOI] [PubMed] [PMC]

Ferreyra S, Bottini R, Fontana A. Background and Perspectives on the Utilization of Canes’ and Bunch Stems’ Residues from Wine Industry as Sources of Bioactive Phenolic Compounds. J Agric Food Chem. 2023;71:8699–730. [DOI] [PubMed]

Ferreyra SG, Antoniolli A, Bottini R, Fontana A. Bioactive compounds and total antioxidant capacity of cane residues from different grape varieties. J Sci Food Agric. 2020;100:376–83. [DOI] [PubMed]

Ferreyra S, Bottini R, Fontana A. Assessment of grapevine stems as source of phenolics with antioxidant properties. Rev FCA UNCUYO. 2019;51:417–26.

Goufo P, Singh RK, Cortez I. A Reference List of Phenolic Compounds (Including Stilbenes) in Grapevine (Vitis vinifera L.) Roots, Woods, Canes, Stems, and Leaves. Antioxidants (Basel). 2020;9:398. [DOI] [PubMed] [PMC]

Apostolou A, Stagos D, Galitsiou E, Spyrou A, Haroutounian S, Portesis N, et al. Assessment of polyphenolic content, antioxidant activity, protection against ROS-induced DNA damage and anticancer activity of Vitis vinifera stem extracts. Food Chem Toxicol. 2013;61:60–8. [DOI] [PubMed]

10.

Domínguez-Perles R, Guedes A, Queiroz M, Silva AM, Barros AIRNA. Oxidative stress prevention and anti-apoptosis activity of grape (Vitis vinifera L.) stems in human keratinocytes. Food Res Int. 2016;87:92–102. [DOI] [PubMed]

11.

Quero J, Jiménez-Moreno N, Esparza I, Osada J, Cerrada E, Ancín-Azpilicueta C, et al. Grape Stem Extracts with Potential Anticancer and Antioxidant Properties. Antioxidants (Basel). 2021;10:243. [DOI] [PubMed] [PMC]

12.

Medrano-Padial C, Puerto M, Moreno FJ, Richard T, Cantos-Villar E, Pichardo S. In Vitro Toxicity Assessment of Stilbene Extract for Its Potential Use as Antioxidant in the Wine Industry. Antioxidants (Basel). 2019;8:467. [DOI] [PubMed] [PMC]

13.

Sahpazidou D, Geromichalos GD, Stagos D, Apostolou A, Haroutounian SA, Tsatsakis AM, et al. Anticarcinogenic activity of polyphenolic extracts from grape stems against breast, colon, renal and thyroid cancer cells. Toxicol Lett. 2014;230:218–24. [DOI] [PubMed]

14.

Amico V, Barresi V, Chillemi R, Condorelli DF, Sciuto S, Spatafora C, et al. Bioassay-guided isolation of antiproliferative compounds from grape (Vitis vinifera) stems. Nat Prod Commun. 2009;4:27–34. [PubMed]

15.

Fuchs C, Bakuradze T, Steinke R, Grewal R, Eckert GP, Richling E. Polyphenolic composition of extracts from winery by-products and effects on cellular cytotoxicity and mitochondrial functions in HepG2 cells. J Funct Foods. 2020;70:103988. [DOI]

16.

Sáez V, Pastene E, Vergara C, Mardones C, Hermosín-Gutiérrez I, Gómez-Alonso S, et al. Oligostilbenoids in Vitis vinifera L. Pinot Noir grape cane extract: Isolation, characterization, in vitro antioxidant capacity and anti-proliferative effect on cancer cells. Food Chem. 2018;265:101–10. [DOI] [PubMed]

17.

Jesus MS, Ballesteros LF, Pereira RN, Genisheva Z, Carvalho AC, Pereira-Wilson C, et al. Ohmic heating polyphenolic extracts from vine pruning residue with enhanced biological activity. Food Chem. 2020;316:126298. [DOI] [PubMed]

18.

Ferreyra S, Bottini R, Fontana A. Tandem absorbance and fluorescence detection following liquid chromatography for the profiling of multiclass phenolic compounds in different winemaking products. Food Chem. 2021;338:128030. [DOI] [PubMed]

19.

Persia FA, Troncoso ME, Rinaldini E, Simirgiotis M, Tapia A, Bórquez J, et al. UHPLC-Q/Orbitrap/MS/MS fingerprinting and antitumoral effects of Prosopis strombulifera (LAM.) BENTH. queous extract on allograft colorectal and melanoma cancer models. Heliyon. 2020;6:e03353. [DOI] [PubMed] [PMC]

20.

Moreira MM, Rodrigues F, Dorosh O, Pinto D, Costa PC, Švarc-Gajić J, et al. Vine-Canes as a Source of Value-Added Compounds for Cosmetic Formulations. Molecules. 2020;25:2969. [DOI] [PubMed] [PMC]

21.

Sei-Ichi K, Toda K, Matsumoto K, Ishihara C, Nonobe S, Matsunaga C, et al. Isolation and characterization of a novel oligomeric proanthocyanidin with significant anti-cancer activities from grape stems (Vitis vinifera). Sci Rep. 2019;9:12046. [DOI] [PubMed] [PMC]

22.

Dorosh O, Rodrigues F, Delerue-Matos C, Moreira MM. Increasing the added value of vine-canes as a sustainable source of phenolic compounds: A review. Sci Total Environ. 2022;830:154600. [DOI] [PubMed]

23.

Gouvinhas I, Queiroz M, Rodrigues M, Barros AIRNA. Evaluation of the Phytochemistry and Biological Activity of Grape (Vitis vinifera L.) Stems: Toward a Sustainable Winery Industry. In: Watson RR, editor. Polyphenols in Plants. Amsterdam: Elsevier; 2019. pp. 381–94. [DOI]

24.

Ramos S. Effects of dietary flavonoids on apoptotic pathways related to cancer chemoprevention. J Nutr Biochem. 2007;18:427–42. [DOI] [PubMed]

25.

Collins B, Baldwin J, Martinez K, Lila MA, McIntosh M. Grapes and Gastrointestinal Health: Implications with Intestinal and Systemic Diseases. In: Pezzuto J, editor. Grapes and Health. Cham: Springer, 2016. pp. 119–38; [DOI]

26.

Fernández-Mar MI, Mateos R, García-Parrilla MC, Puertas B, Cantos-Villar e. Bioactive compounds in wine: Resveratrol, hydroxytyrosol and melatonin: A review. Food Chem. 2012;130:797–813. [DOI]

27.

Signorelli P, Fabiani C, Brizzolari A, Paroni R, Casas J, Fabriàs G, et al. Natural grape extracts regulate colon cancer cells malignancy. Nutr Cancer. 2015;67:494–503. [DOI] [PubMed]

28.

Vervandier-Fasseur D, Latruffe N. The Potential Use of Resveratrol for Cancer Prevention. Molecules. 2019;24:4506. [DOI] [PubMed] [PMC]

29.

Lesjak M, Simin N, Srai SKS. Can Polyphenols Inhibit Ferroptosis? Antioxidants (Basel). 2022;11:150. [DOI] [PubMed] [PMC]

30.

Vauzour D, Rodriguez-Mateos A, Corona G, Oruna-Concha MJ, Spencer JPE. Polyphenols and human health: prevention of disease and mechanisms of action. Nutrients. 2010;2:1106–31. [DOI] [PubMed] [PMC]