Selection of grapevine leaf varieties for culinary process based on phytochemical composition and antioxidant...

Area of Science:

• Agricultural Science
• Food Science
• Phytochemistry

Background:

• Grapevine leaves are an underutilized vineyard byproduct.
• Valorizing grapevine leaves can offer economic and environmental benefits.
• Understanding phytochemical composition is key to identifying valuable varieties.

Purpose of the Study:

• To evaluate the antioxidant activity and phytochemical profile of ten grapevine leaf varieties.
• To identify grapevine leaf varieties suitable for use as food ingredients.
• To compare the antioxidant potential between red and white grapevine leaf varieties.

Main Methods:

• Spectrophotometric analysis was used to determine total phenolic content.
• Quantification of hydroxycinnamic acid derivatives and flavonols.
• Assay of antioxidant activity in crude extracts from grapevine leaves.

Main Results:

• White grapevine leaf varieties exhibited higher antioxidant potential compared to red varieties.
• Malvasia Fina demonstrated superior antioxidant properties and a rich bioactive compound profile.
• Phenolic content ranged from 112-150 mg gallic acid equivalents/g, hydroxycinnamic acids from 76-108 mg caffeic acid equivalents/g, and flavonols from 39-54 mg quercetin equivalents/g.

Conclusions:

• Grapevine leaves, especially white varieties like Malvasia Fina, are a valuable source of antioxidants and bioactive compounds.
• Malvasia Fina is a promising candidate for culinary applications and development as a food ingredient.
• Further research into processing methods can optimize the utilization of these leaves.