Metabolism of phenolic compounds in <Emphasis Type="Italic">Vitis riparia</Emphasis> seeds during stratification and during germination under optimal and low temperature stress conditions |
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Authors: | Marcin?Wróbel Magdalena?Karama Ryszard?Amarowicz Ewa?Fr czek Email author" target="_blank">Stanis?aw?WeidnerEmail author |
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Institution: | (1) Department of Biochemistry, Faculty of Biology, University of Warmia and Mazury in Olsztyn, M. Oczapowskiego St. 1A, 10-957 Olsztyn-Kortowo, Poland;(2) Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima St. 10, P.O. Box 55, 10-718 Olsztyn 5, Poland |
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Abstract: | We studied the alterations in phenolic compounds in grape seeds during their stratification and germination under optimal
conditions (+25 °C) and at low temperature (+10 °C). Biological materials in the study were seeds of Vitis riparia. Phenolic compounds were extracted from defatted seeds using 80 % methanol or 80 % acetone. The content of total phenolics
was determined with the Folin-Ciocalteau reagent, while the content of tannins was determined by vanillin assay and the protein
(BSA) precipitation method. The RP-HPLC method was used to determine phenolic compounds (phenolic acids, catechins) in the
extracts. High amounts of tannins, catechins, gallic acid and lesser amounts of p-coumaric acid were found in the seeds. The content of total phenolics in acetone extracts was higher than that obtained using
methanol. The amounts of phenolic acids and tannins found in V. riparia seeds after stratification were much lower. It may confirm a possible role of these compounds in dormancy of V. riparia seeds. After 72 h of low temperature treatment, inhibition of grape root growth and biochemical changes in seeds were detected.
The chilling stimulated increased accumulation of some phenolic compounds (free gallic acid and catechins) in the seeds. These
substances can protect plants against some abiotic stressors. |
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Keywords: | Vitis riparia grape seeds stratification germination chilling stress phenolic acids tannins catechins |
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