IJFS#975_bozza Ital. J. Food Sci., vol. 30, 2018 - 128 PAPER PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF WILD GRAPE (VITIS TILIIFOLIA) M. JIMÉNEZ*a, N. JUÁREZa, V.M. JIMÉNEZ-FERNÁNDEZb, J.L. MONRIBOT-VILLANUEVAc and J.A. GUERRERO-ANALCOc a Instituto de Ciencias Básicas, Universidad Veracruzana, Xalapa Ver., México b Facultad de Instrumentación Electrónica, Universidad Veracruzana, Xalapa, Ver., México c Red de estudios Moleculares Avanzados, Clúster Biomimic®, Instituto de Ecología, A.C., Xalapa, Ver., México *Corresponding author. Tel.: +52 2288418900 E-mail address: maribjimenez@uv.mx ABSTRACT Vitis tiliifolia is a tropical grape with a deep purple colour and a high content of pigments. Total polyphenols content in the skin and pulp was 400.35 and 171.26 mg GAE/g dry sample of Vitis tiliifolia, respectively, which coincides with DPPH radical scavenging for skin (91.39%) and in the pulp (19.57%). The predominant individual phenolic compounds found in the skin were quercetin-3-glucoside (39.86 µg/g), rutin (37.01 µg/g) and trans- resveratrol (32.88 µg/g). The DPPH radical scavenging and reducing power revealed a high antioxidant activity. This study demonstrates that wild grape can thus be utilised as a novel functional resource. Keywords: Vitis, wild grapes, anthocyanins, food composition, polyphenols Ital. J. Food Sci., vol. 30, 2018 - 129 1. INTRODUCTION Consumers have focused increased attention on functional foods, especially those containing antioxidants, which decrease reactive oxygen species (ROS) (MANACH et al., 2005). It is reported that some fruits such as grapes can dramatically increase the balance between the production and manifestation of ROS and a biological system’s ability to readily detoxify the reactive intermediates or to repair the resulting damage is interrupted (STAGOS et al., 2006). At the same time, grape extracts and wine have been recognised to contain polyphenol compounds that have beneficial effects on human health. It is known that grapes are anti-mutagenic, antineoplastic, reduce human low-density lipoprotein (LDL) oxidation and allergic inflammation, decrease cardiovascular diseases (LEKAKIS et al., 2005), exhibit antimicrobial (JAYAPRAKASHA et al., 2001), antihypertensives (SOARES DE MOURA et al., 2002), and antiulcer activities (CUEVAS et al., 2011). On the one hand, anthocyanins are a type of polyphenol, and it is reported that they present strong antioxidant activity, inhibit the growth of cancerous cells and inflammation, and act as vasoprotectors and anti-obesity agents, in addition to having effects on diabetes and cardiovascular disease prevention, as well as the improvement of visual and brain functions (TSUDA, 2012). On the other hand, resveratrol (3,5,4-trihydroxy-trans-stilbene) is a natural polyphenolic that acts as a defense mechanism against deleterious microorganisms. These compounds are present in several fruits as grapes, and their manufactured products, especially red wine. Anthocyanins are primarily located in the skin and have pharmacological benefits. It has been known to exert its protective effect against cardiovascular disease, ischemia-reperfusion injury and diabetes mellitus through the modulation of adipocyte/fibroblast biology, platelet activation, blood vessel function, oxidative stress, inflammation, serum glucose maintenance, cardiomyocyte biology, the maintenance of cell structure, and serum lipid activity, cause body fat loss, and confer protection against disease or injury (TSUDA, 2012). There are many types of grapes that have been widely studied. However, Vitis tiliifolia is a wild grape resource that has not yet been adequately recognised by researchers and winemakers. It is a small to very large climbing shrub with thick, woody stems that can be 10-35 m long and up to 20 cm in diameter, which commonly grows in wet to dry forest or thickets, often in pine-oak forest; It grows regularly around 1700 meters above sea level. Vitis tiliifolia grows in the southern states of Mexico and the Antilles to Colombia (FERNANDEZ, 2009). In Mexico, it is located in the states of Chiapas, Colima, Guerrero, Hidalgo, Nuevo Leon, Oaxaca, Querétaro, San Luis Potosí, Tabasco and Veracruz, where it is known by different names such as: wild grape, Gunhi, loobabi-chuli, uvilla, xocomecatl, tecamate and others, according to the region and growing area (ARELLANO et al., 2003). Flowers are seen from May to June and fruits are harvested from August to November (IBARRA and SINACA, 1996). The fruits have been used as raw materials for juice and wine (ARELLANO et al., 2003). Fresh fruit is commonly used to make vinegar and soft drinks (FERNANDEZ, 2009), while the root and leaves are used empirically against haemorrhoids. Therefore, these products may be useful as a source of potentially functional ingredients providing the opportunity to develop innovative added value products. However, the further application of this wild grape requires the evaluation of their composition and there is little information on the physicochemical and antioxidant properties of Vitis tiliifolia. Therefore, the aim of this work was to investigate the physicochemical properties and antioxidant activity in the pulp and skin of Vitis tiliifolia fruit to provide sufficient experimental evidence for the antioxidant activity and potential for further development and utilisation of this species. Ital. J. Food Sci., vol. 30, 2018 - 130 2. MATERIALS AND METHODS 2.1. Chemicals 2,2’-Diphenyl-1-picrylhydrazyl (DPPH), Trolox (6-hydroxy-2,5,7,8-tetramethylchroman-2- carboxylic acid), gallic acid, trans-resveratrol, Folin-Ciocalteu reagent and 2,4,6-tris(2- pyridyl)-1,3,5-triazine (TPTZ) were purchased from Sigma-Aldrich (St. Louis, MO, USA). 4-hydroxybenzoic acid, (+) catechin, vanillin acid, scopolin, chlorogenic acid, caffeic acid, (-) epicatechin, vanillin, 4-coumaric acid, quercetin 3-glucoside, ferulic acid and trans- cinnamic acid were purchased from Extrasynthese (Lyon, France). The rest of the standards were bought at Sigma-Aldrich (USA). The solvents used for the extraction was analytical grade and MS grade for the ultra-high performance liquid chromatography (UPLC) procedures and other standards were also purchased from Sigma-Aldrich (USA). All the stock solutions, samples, solvents and reagents were filtered through 0.20 µm PTFE membrane filters (Phenomenex, USA) before separation or injection in the instrument. 2.2. Samples The samples of Vitis tiliifolia were collected at "Cafetal" ranch, located in the Veracruz state, situated at 19° 37' 0.4 " north latitude and 96° 50' 2.7" west longitude, at an elevation of 734 meters above mean sea level. Ten kg of grapes were harvested during the month of August of the years 2015 and 2016 with the optimum stage of maturity and with a concentration of soluble solids between 12 and 14 °brix. Samples were washed, drained and subsequently, skins, seeds and pulp were directly obtained by manual separation. One part of the samples was frozen at -40°C for the analysis of the composition and physicochemical properties of the pulp and skin and the other part was subjected to lyophilization for the preparation of the extracts. 2.3. Determination of some basic physicochemical parameters Total nitrogen was determined by the micro-Kjeldahl method and protein was calculated as nitrogen·6.25. Oil was extracted for 24 h with diethyl ether in a Soxhlet system. Ash was determined by incineration in a furnace at 550°C and weight, moisture, titratable acids, reducing sugars and total dietary fibre and pH were determined following the AOAC (2000) methods. The water activity was measured at 25ºC using Aqualab 4 TE (Decagon 142 Devices, Pullman, WA, USA) and °Brix were measured with a hand refractometer. The colour was measured with a colorimeter (ColorFlex V1-72 SNHCX 1115 s/n: Cx1115 Hunter Lab, USA) using parameters a0 (yellow-red), b0 (blue-green) and L0 (intensity and brilliance) on the scale of the system CIE Lab (International Commission on Illumination, Vienna). Browning index was determined according to the method reported by BUERA et al. (1986). Equations 1 and 2 were used to calculate hue angle (H°) and Chroma, respectively. 𝐻𝑢𝑒 𝑎𝑛𝑔𝑙𝑒 = tan!! 𝑏 𝑎 Eq. (1) 𝐶ℎ𝑟𝑜𝑚𝑎 = 𝑎! + 𝑏! Eq. (2) Ital. J. Food Sci., vol. 30, 2018 - 131 2.4. Chemical compounds and antioxidant analysis 2.4.1. Extraction The dry sample pulp and skin (approximately 10 g each one) were mechanically homogenised with 10 mL of acidified methanol/0.1% HCl in a manual blender and sonicated in an Ultrasonic bath (Branson model 2510) for 30 min and agitated in a horizontal shaker at room temperature (24°C) for 1.5 h. Then, the sample was centrifuged (Hettich, Mod. Universal 32R) at 2200 g for 15 min. The supernatant was removed and the residue was re-extracted twice with 10 mL of a mixture of methanol: HCl 0.1 v/v according to CHIOU et al., (2014). The three supernatants were pooled and brought to a final volume of 100 mL with the same solvent used in the last two extractions. This concentration was considered by quantification of the components present in the sample. This extract was prepared in triplicate and used for the analysis of individual phenolic compounds, total phenolics, monomeric anthocyanins, and antioxidant activity. The identification and quantitation of individual phenolic compounds, it was established by Ultra High Performance Liquid Chromatography (Agilent 1290 series) and dynamic multiple reaction monitoring (dMRM) following the protocol conditions of DURAND- HULAK et al. (2015). The chromatographic analysis were carried out on a ZORBAX SB- C18 column (1.8 μm, 2.1 × 50 mm) (Agilent Technologies) with the column temperature at 40°C. The mobile phase consisted of (A) water containing 0.1% formic acid and (B) acetonitrile containing 0.1% formic acid. The gradient conditions of the mobile phase were: 0 min 1% B, 0.1-40 min linear gradient 1-40% B, 40.1-42 min linear gradient 40-90% B, 42.1- 44 min isocratic 90% B isocratic, 44.1-46 min linear gradient 90-1 %B, 46.1-47 min 1% B isocratic (total run time 47 min). The flow rate was 0.1 mL/min, and 5 μL of sample injection volume. dMRM were obtained on an Agilent 6460 Triplequadropole (QqQ) mass spectrometer. The ESI source was operated in positive and negative ionization modes, desolvation temperature of 300°C, Cone gas (N2) flow of 5 L/min, nebulizer 45 psi, sheath gas temperature 250°C, sheath gas flow of 11 L/min, capillary voltage (positive and negative) 3,500 V, nozzle voltage (positive and negative) 500 V. For quantitation of each phenolic compound a calibration curve in a concentration range of 0.3 to 30 µM was prepared (R2 values ≥ 0.97 were considered for the linearity range) and quantities were established by using MassHunter Workstation Software version B.06.00 (Agilent Technologies) (Table 1). The results were expressed as µg/g of sample (dry weight). 2.4.2. Anthocyanins Profile Anthocyanins were identifying according to LIANG et al. (2008). Twenty grams of dry methanol pulp and skin extracts were dissolved in 1 mL of MeOH with 0.1% of formic acid (LCMS grade, SIGMA). The samples were filtered in PTFE filters and 1 µL injected in a UPLC-MS system (Acquiti Class-I coupled to mass spectrometer Synapt G2 Si, Waters™) for high resolution mass analysis. The mobile phases were water (A) and acetonitrile (B), both with 0.1% of formic acid. The elution gradient was: at T= 0 minutes, 1% of B, then in 13 minutes changes from 1 to 80% of B. Isocratic in 80% of B for 1 minute and finally change in 1 minute from 80 to 1% of B and remains for 5 minutes. The flow rate of the mobile phase was 0.3 mL/min and the column oven temperature was 40oC. The mass spectrometer was operated in positive mode, with capillary, sampling cone and source offset voltages of 3, 40 and 80 kV, respectively. The source and desolvation temperatures were 100 and 450oC, respectively. The gas flows of desolvation was 600 L/h and the nebulizer pressure was 6.5 Bar. The data were analyzed with the Waters Masslynx Ital. J. Food Sci., vol. 30, 2018 - 132 software v4.1 and the mass spectra compared with the public databases Metlin and Massbank and analyzed with the Masslynx tool named Massfragment (v4.1). Table 1. Protocol used in the analysis of the compounds was a dynamic MRM (Multiple Reaction Monitoring). Reference compounds Precursor ion Product ion Retention time Collision energy Polarity R 2 Linearity range (µM) Gallic acid 168.9 125 1.5 10 Negative 0.996 0.3 - 24 4-hydroxybenzoic acid 137.02 93.03 9.4 10 Negative 0.997 0.3 - 24 (+)-Catechin 291.1 139.03 11.3 10 Positive 0.971 0.3 - 12 Vanillic acid 169.04 151.04 12 10 Positive 0.998 0.3 - 12 Scopolin 355.1 193 12.2 20 Positive 0.998 0.3 - 12 Chlorogenic acid 353.08 191.05 12.3 10 Negative 0.998 0.3 - 12 Caffeic acid 179 135 12.5 10 Negative 0.999 0.3 - 12 (-)-Epicatechin 291.1 139.1 14.6 10 Positive 0.998 0.3 - 12 Vanillin 153 93 15.3 10 Positive 0.998 0.3 - 12 4-Coumaric acid 163.05 119 16.4 10 Negative 0.996 0.3 - 12 Quercetin 3,4-di-O-glucoside 627.15 303.04 17.7 10 Positive 0.997 0.3 - 12 Scopoletin 193.04 133.02 18.6 10 Positive 0.995 0.3 - 12 Ferulic acid 193.1 133.9 18.8 5 Negative 0.998 0.3 - 12 Rutin 611.16 465.1 20.4 10 Positive 0.994 0.03 - 12 Quercetin 3-D-galactoside 465.1 303.04 20.6 10 Positive 0.999 0.3 - 12 Quercetin 3-glucoside 465.2 303.04 20.9 10 Positive 0.987 0.03 - 12 Luteolin 7-O-glucoside 449.1 287.05 21.3 10 Positive 0.993 0.3 - 12 Kaemperol 3-O-glucoside 449.1 287.05 23.3 10 Positive 0.986 0.03 - 12 2,4-Dimethoxy-6- methylbenzoic acid 197.08 79.05 23.4 10 Positive 0.992 0.3 - 12 Trans-resveratrol 229.08 135.04 25.9 10 Positive 0.999 0.3 - 24 Trans-Cinnamic acid 147.01 103.05 28.7 10 Negative 0.999 1.5 - 24 Quercetin 303.05 153.1 29.4 35 Positive 0.990 0.03 - 12 Piperine 286.14 201.05 43.8 10 Positive 0.981 0.03 - 12 The retention time variation allowed for the search of the compounds was 2 min in each case. The fragmentor voltage was 100 V and the cell accelerator voltage was 7 V for each compound. It was made a calibration curve for each compound in a concentration range of 0.03 to 30 µM. 2.4.3. Total phenolic content Total phenolic content was estimated using the Folin-Ciocalteu method (SINGLETON AND ROSSI, 1965). Briefly, the grape extracts were mixed with Folin-Ciocalteu reagent, and sodium carbonate solution (10%) was added. The mixture was allowed to react at room temperature in the dark for 120 min, and then the absorbance was measured at 765 nm in a UV/VIS spectrophotometer (JENWAY, model 6305, Japan). The result was then referred to a calibration curve obtained with a similarly prepared set of different Gallic acid concentrations, and was expressed as mg of Gallic acid equivalent (GAE) per g of dry sample (R2=0.980). Ital. J. Food Sci., vol. 30, 2018 - 133 2.4.4. Total flavonoid content Each grape extract was analysed for total flavonoid content according to a previously reported colorimetric method with modifications (VELURI et al., 2006). Specifically, 10 mg of lyophilised grape extract or 1 mL of quercetin standard (Sigma, St. Louis, MO) was mixed with 0.3 mL of 0.7 mol/L sodium nitrite (NaNO2), 0.3 mL of 0.8 mol/L aluminium chloride (AlCl3), and 2 mL of 1 mol/L sodium hydroxide (NaOH). All samples were analysed in duplicate and compared against a blank at an absorbance of 510 nm in a UV/VIS spectrophotometer (JENWAY, model 6305, Japan). Results were expressed as milligram quercetin equivalent per gram of dry sample (mg/g). 2.4.5. Total monomeric anthocyanin content The total monomeric anthocyanin (TMA) content was estimated using the pH differential method (WROLSTAD, 2001). Here, 10 mg of grape extract was diluted with buffers at pH 1.0 and 4.5 to obtain the same dilution. Absorbance was measured in a UV/VIS spectrophotometer (JENWAY, model 6305, Japan) at 510 and 700 nm in both pH 1.0 and 4.5 buffers. The TMA content (expressed in terms of cyanidin-3-glucoside) was calculated using the following formula: 𝐴 = (𝐴!"# − 𝐴!"")!" !.! − (𝐴!"# − 𝐴!"")!! !.! (3) 𝑇𝑀𝐴 𝑐𝑜𝑛𝑡𝑒𝑛𝑡 = (𝐴𝑥 𝑀𝑊𝑥 𝐷𝐹𝑥𝑉𝑥1000)/(𝜀 𝑥 1 𝑥 𝑀) (4) Where MW is the molecular weight of cianindin-3-glucoside (449 g mol-1), DF is the dilution factor, V is the extract volume, ε is the molar extinction coefficient of cyanindin-3- glucoside (29,600), and M is the mass of Vitis tiliifolia extracted. 2.4.6. Condensed tannins determination The determination of condensed tannins was performed according to the method described by PORTER et al. (1986). The dry extract of the pulp or skin (200 mg) and ten mL of aqueous acetone (70%) were added and suspended in an ultrasonic water bath, then the content was centrifuged for 10 min at approximately 3000g at 4°C, then 0.50mL of the supernatant was diluted with 70% acetone, 3.0 mL of butanol-HCl reagent and 0.1 mL of the ferric reagent. This sample was boiled for 60 min and measure the absorbance at 550 nm was obtained in the cool sample. 2.4.7. Determination of ascorbic acid content. Ascorbic acid contents were carried out by using a colorimetric method. The extract (10 mg) was mixed with metaphosphoric acid (10 mL, 1.0%) for 45 min at R.T. and filtered through Whatman No. 1 filter paper. The filtrate (1.0 mL) was mixed with 2,6- dichlorophenolindophenol (9.0 mL) and the absorbance was measured within 30 min against a blank at 515 nm in a UV/VIS spectrophotometer (JENWAY, model 6305, Japan). Ascorbic acid contents were calculated on the basis of the calibration curve of authentic ascorbic acid (R2= 0.927). The results were expressed as l g of ascorbic acid of extract. Ital. J. Food Sci., vol. 30, 2018 - 134 2.4.8. DPPH free radical scavenging capacity DPPH free radical-scavenging capacity was estimated using the method of GÜDER AND KORKMAZ (2012). Briefly, grape extracts and DPPH methanol solution were mixed and kept in the dark for 30 min. The absorbance of the reaction mixture was measured at 517 nm in a UV/VIS spectrophotometer (JENWAY, model 6305, Japan). The calibration curve was made with standard solutions of Gallic acid in the range 1-100 mg mL (R2=0.935). 2.4.9. Reducing power The determination of the reducing power was made according to the method of JAYAPRAKASHA et al. (2001). 0.125 mL of the sample in methanol (1 mg/mL), 1.25 mL of phosphate buffer (200 mM, pH 6.6) and 1.25 mL of potassium ferricyanide (1%) were added. The mixture was incubated at 50°C for 20 minutes. Then, 1.25 mL of 10% trichloracetic acid was added to the mixture, which was centrifuged at 650 g for 10 minutes. An aliquot of 2.5 mL was taken, 2.5 mL of distilled water and 0.5 mL of ferric chloride were added, and the absorbance measured at 700 nm in UV/VIS spectrophotometer (JENWAY, model 6305, Japan). Solutions of Trolox (6-hydroxy-2.5.7.8- tetramethyl-chroman-2- carboxylic acid) in a range of concentrations were used for calibration of the FRAP assay. The values were expressed as mg of Trolox/L of seed extracts. All determinations were performed in triplicate. 2.5. Statistical analysis Data were subjected to ANOVA and Tukey tests (Statistica 7.0 software) at a 0.05 level of significance. Five samples (n=3) of pulp and skin were analysed. 3. RESULTS AND DISCUSSIONS 3.1. General composition and physicochemical properties The grapes of Vitis tiliifolia are round and dark violet; with an average weight around 0.15 g, their dimensions were: length 3.74 mm and width 3.14 mm. Physicochemical parameters of the pulp and skin in Vitis tiliifolia fruits are described in Table 2. Pulp and skin showed moisture content of 84.88 and 82.00%, respectively. Reducing sugars, ash and total dietary fibre were the major components in the pulp and skin of the grape. Proteins content varied from 0.45 to 0.95 % in the pulp and skin, respectively; both values were lower to those reported for red and white grape (BRAVO and SAURA-CALIXTO, 1998). The grape had a weight, brix, titratable acidity percentage and dimensions lower than those reported for other species, but a similar pH to those reported by JIANG-FEI et al. (2012) for four varieties of grapes, three red varieties (Junzi #1, Junzi #2 and Liantang) and one white variety (Baiyu). These differences are due to these properties being influenced by cultivar, ripening stage and environmental factors (CORDENUNSI et al., 2002). Fruit colour is a tool that is commonly used by winemakers as a selection parameter to define the optimal moment for harvesting during the wine production process. However, this parameter generally is estimated visually and there is not enough information about relations among fruit colour, different harvest dates and some chemical parameters of the Vitis tiliifolia fruit (OBREQUE-SLIER et al., 2012). In this work, colour parameters showed significant differences (p<0.05) for the pulp (L*=6.23, a*=17.13 and b*=2.28) and skin (L*=38.42, a*=10.28 and b*=4.74). Hue value of the skin (H=24.71°) was located in the first Ital. J. Food Sci., vol. 30, 2018 - 135 quadrant of the colour plane which corresponds to a red-violet colour. Parameter a*and b* assumed a positive values, indicating a characteristic violet colour. These colour parameters has been associated with the colour of anthocyanins present in grapes. All colour parameters of this fruit exhibited significant differences with respect to the other grape varieties reported (PÉREZ-MAGARIÑO and GONZÁLEZ-SAN JOSÉ, 2003), but similar values to those reported for fruits such as chagalapoli (JOAQUÍN-CRUZ et al., 2015). Table 2. Composition of pulp and skin of Vitis tiliifolia fresh fruit. Pulp skin Moisture (%) 84.88±0.14ᵇ 82.00±0.96a Brix (°) 12.7±0.17ᵇ 8.16±0.28a pH 3.20±0.10a 3.30±0.50a Titratable acid (%) 3.00±0.20a 3.50±0.20b Reducing sugars (%) 15.82±0.16ᵇ 4.41±0.31a Protein (%) 0.45±0.10a 0.95 ±0.05b Oil 0.37±0.10a 0.50 ±0.10b Ash 0.28 ±0.01a 0.85± 0.07b Total Dietary Fiber 0.73±0.25a 1.53±0.10b aw 0.98±0.06ᵇ 0.64±0.05 a Color parameters L 6.23±1.69a 38.42±0.04b a 17.13±0. 57ᵇ 10.28±0.16a b 2.28±0.26a 4.74±0.09b Hue angle (°) 82.37±1.12ᵇ 24.71± 0.74a Chroma 17.28±0.52ᵇ 11.31±0.12a Browning index 81.63±7.94b 26.3±1.91a Results are expressed as the mean (n=3)±SD. Note: Diameter of single grape was calculated on the basis of the mean of random 100 grapes. Values of other parameters are mean±SD values of three replicates. Means followed by different letters in column are significantly different by Tukey's test 5%. 3.2. Chemical compounds and antioxidant properties The antioxidant and functional properties of the different types of grapes depend to a great extent on the bioactive compounds it possesses. So that, in order to determine the compounds that may be responsible for the high antioxidant activity, we investigated the chemical constituents in pulp and skin of the grape (Table 3). Twelve compounds were identified and quantified in the skin, and only two were found in the pulp (vanillin and quercetin-3-D-galactoside). The most abundant compounds identified in skin were: quercetin-3-glucoside (39.86 µg/g dry sample), rutin (37.01 µg/g dry sample) and trans- resveratrol (32.88 µg/g dry sample). The majority of these compounds contain double bonds in their aromatic ring structure, reported to be responsible for electron delocalisation, which is attributed to their radical scavenging activity (RICE-EVANS et al., 1996). These compounds may contribute to the antioxidant activity of this grape. Moreover, it has been reported that the bioactivity of the grape is strongly correlated with the composition and the presence of polyphenol compounds (BURIN et al., 2014), which form an important group of secondary metabolites that is abundant and play an important Ital. J. Food Sci., vol. 30, 2018 - 136 role in the quality and nutritional value of grapes. Some of these polyphenol are synthesised in the skin of the fruit (JEANDET et al., 1991) and their concentration depend of several factors such as climate, geographical area of cultivation, growing conditions and storage conditions (GEROGIANNAKI-CHRISTOPOULOU et al., 2006). Table 3. Phenolic compounds (µg/g dry sample) presents in pulp and skin from Vitis tiliifolia grape. Compounds Pulp Skin 4-hydroxybenzoic acid - 0.16±0.06 (+)-Catechin - 8.29±0.35 Vanillic acid - 12.60±0.18 Caffeic acid - 3.68±0.15 (-)-Epicatechin - 5.17±0.06 Vanillin 0.004±0.00 0.33±0.01 4-Coumaric acid - 3.37±0.21 Rutin - 37.01±0.13 Quercetin-3-D-galactoside 1.86±0.82 13.91±0.29 Quercetin-3-glucoside - 39.86 ±1.36 Trans-resveratrol - 32.88±0.72 Quercetin - 22.08±0.67 Data are expressed as means±SD (n=3). Anthocyanins were tentatively identified based on their mass spectra fingerprint (exact mass values and fragmentation pattern) in high resolution compared with public metabolomics databases (Table 4). Overall, the V. tiliifolia skin presented higher level of anthocyanins compared to the pulp (Fig. 1). In total, five and seven anthocyanins were identified in pulp and skin, respectively. The most abundant anthocyanin tentatively detected in the skin was malvidin 3-glucoside, while that in pulp was malvidin 3,5- diglucoside. The result that malvidin derivatives were the major anthocyanins agreed with the data reported by LIANG et al. (2008). Total polyphenols concentration found in the skin (400.35 mg GAE/g dry sample) was higher than in the pulp (171.26 mg GAE/g dry sample) (Table 5). This difference in the total polyphenol concentration between pulp and skin might be attributed to the different inherent components present in each part of the grape. The total soluble polyphenolic content of our grape was higher than those of other fruits, such as apple, melon, peach, pear, prune and strawberry (ISHIWATA et al., 2004) and similar to those reported in previous works with other varieties of grapes grown in various parts of the world (BURIN et al., 2014), but lower than reported by the red grape variety (APOSTOULO et al., 2013). These differences probably depend on the variety of grape and are influenced by climatic and geographical factors, cultural practices, and the stage of ripeness (BURIN et al., 2014). By other hand, flavonoids are secondary metabolites presents in plants and fruit such as grapes, which possess biological activities and have an impact on human health. The flavonoid content of the pulp (17.22 mg QE/g dry sample) was lower than quantified in the skin (282.57 mg QE/g dry sample) of the grape. Ital. J. Food Sci., vol. 30, 2018 - 137 Table 4. Anthocyanins Profile by Ultra high resolution Liquid chromatography and high-resolution mass spectrometry (UPLC-HRMS-ESI-QTOF). RT (min) Mass detected (m/z) Formula Fragments (m/z) Tentative identification Formula Ion type Mass calculated Error (ppm) Pulp 2.36 655.187 C29H35O17 493.1341, 331.0816, 287.0543 Malvidin 3,5-diglucoside C29H35O17 [M] + 655.1874 -0.6 2.74 479.1181 C22H23O12 317.0662 Petunidin-3-O-β-glucoside C22H23O12 [M] + 479.119 -1.9 3.09 493.1341 C23H25O12 331.0809, 287.0541 Malvidin 3-O-glucoside C23H25O12 [M] + 493.1346 -1 3.77 757.1971 C36H37O18 449.1087, 287.0550 Cyanidin 3-O-(6-O-p-coumaroyl)glucoside- 5-O-glucoside C36H37O18 [M+H] + 757.198 -1.2 4.02 801.2236 C38H41O19 639.1685, 493.1356, 331.0816, 287.0551 Malvidin 3-O-(6-O-(4-O-caffeoyl-alpha- rhamnopyranosyl)-beta-glucopyranoside) C38H41O19 [M+H] + 801.2242 -0.7 Skin 2.36 655.1872 C29H35O17 493.1346, 331.0818, 287.0546 Malvidin 3,5-diglucoside C29H35O17 [M] + 655.1874 -0.3 2.69 479.1183 C22H23O12 317.0652 Petunidin-3-O-glucoside C22H23O12 [M] + 479.119 -1.5 3.02 493.1347 C23H25O12 331.0818, 287.0551 Malvidin 3-O-glucoside C23H25O12 [M] + 493.1346 0.2 3.73 757.1961 C36H37O18 287.0551 Cyanidin 3-O-(6-O-p-coumaroyl)glucoside- 5-O-glucoside C36H37O18 [M+H] + 757.198 -2.5 4.01 801.2236 C38H41O19 639.1699, 493.1339, 331.0815, 287.0556 Malvidin 3-O-(6-O-(4-O-caffeoyl-alpha- rhamnopyranosyl)-beta-glucopyranoside) C38H41O19 [M+H] + 801.2242 -0.5 4.18 463.1234 C22H23O11 301.0706 Peonidin 3-O-glucoside C22H23O11 [M+H] + 463.124 -0.6 4.73 639.1705 C32H31O14 331.0813 Malvidin 3-(6''-p-coumarylglucoside) C32H31O14 [M+H] + 639.1714 -1.4 Ital. J. Food Sci., vol. 30, 2018 - 138 Figure 1. Chromatograms and structure of anthocyanins tentatively identified based on their mass spectra fingerprint (exact mass values and fragmentation pattern). These data were lower than those reported in other varieties of grapes (GÜDER et al., 2014). Similarly, the total monomeric anthocyanins content was significantly higher (p < 0.05) in skin (188.11 mg Cy3/g dry sample) than in pulp (150.93 mg Cy3/g dry sample), and these values were similar to the values of anthocyanins reported for other varieties of grapes (DE PASCUAL-TERESA et al., 2010). Vitis tiliifolia skin had a high ratio of anthocyanins/total polyphenols close at 0.5, whereas pulp had a ratio close 1.0 indicating than more than half of the polyphenols present in pulp and skin are anthocyanins. A high proportion of the total polyphenols content presents in the grape correspond to anthocyanins, which are considered important groups of plant pigments that contribute to the coloration and sensorial attributes and diverse biological properties; therefore, these are considered secondary metabolites with potential nutritional value, as chronic diseases can be reduced by the regular consumption of anthocyanins in the diet. Anthocyanins are regarded as important nutraceuticals due to their antioxidant activity (KALLITHRAKA et al., 2005). At the same time, total tannins were analysed in the pulp and skin, with a higher concentration found in the skin (188.37 mg Leucocyanidin/g dry sample) than in the pulp (60.26 mg Leucocyanidin/g dry sample). The result in total tannins concentration was consistent with other research that has reported a higher concentration of tannins in the skin and seeds of grapes, playing a Ital. J. Food Sci., vol. 30, 2018 - 139 relevant role to define the sensory characteristics of red wines, contributing to bitterness and astringency, in addition to providing antioxidant and antibacterial activity (FIGUEROA-ESPINOZA et al., 2015). By last, in the present work, the pulp and skin from Vitis tiliifolia presented a content of ascorbic acid of 130.88 and 5.75 mg AA/g dry sample, respectively, which could contribute to the recommended dairy dietary intakes (0.04-0.09 g/day) suggested by the United Kingdom Food Standards Agency or the United States National Academy of Science (DEL BUBBA et al., 2009). Ascorbic acid is a good reducing agent present in grape juices that is associate with the biosynthesis of tartaric acid (DEBOLT et al., 2006). In plants, ascorbic acid as vitamin C provides protection against free radicals generated during photosynthesis and respiration processes, and is also involved in cell growth; in addition, it is a co-factor of several enzymes participating in the synthesis of anthocyanidins and several secondary metabolites (BRAVO and SAURA- CALIXTO, 1998). Table 5. Antioxidant activity of dry pulp and skin of Vitis tiliifolia. Pulp Skin Total polyphenols (mg GAE/g dry sample) 171.26±7.90a 400.35±5.90b Total monomeric anthocyanins (mg Cy3/g dry sample) 150.93±5.55a 188.11±3.15b Total Flavonoids (mg QE/g dry sample) 17.22±2.40a 282.57 ±2.20b Condensed Tannins (Leucocyanidin/g dry sample) 60.26±0.34a 188.37±0.20b Ascorbic acid (mg AA/g dry sample) 130.88±9.60ᵃ 5.75±1.20b DPPH radical scavenging activity (%) 19.57±2.13ᵃ 91.39±3.04b FRAP (mg TE/g dry sample) 40.67±1.17a 7.24±1.80b GAE: Gallic Acid Equivalents, Cy3: Cyanidin-3-glucoside, QE: Quercetin Equivalents, AA: Ascorbic Acid, TE: TROLOX Equivalents. Results are expressed as the mean (n=3)±SD. Means followed by different letters in column are significantly different by Tukey's test 0.05. The presence of these compounds has been demonstrated confer antioxidant activity. One of the techniques used to evaluate this capacity is through the percentage inhibition of the DPPH radical and reducing power. DPPH is a stable free radical and the effect of antioxidants on DPPH scavenging is thought to be due to their hydrogen- or electron- donating abilities. In its radical form, DPPH radical absorbs at 517 nm, but this absorbance value decreases in the presence of an antioxidant or a radical species due to the reaction between antioxidant molecules and the DPPH radical (GÜDER and KORKMAZ, 2012). The radical scavenging activity of pulp and skin showed values from 19.57% and 91.39%, respectively, at a concentration of 10 mg/mL, showing that the skin was highly antioxidant than pulp, which is consistent with the concentration of some polyphenols compounds, such as flavonoids, tannins and anthocyanins. Therefore, the data obtained reveal that these compounds present in this grape act as free radical inhibitors that confer antioxidant activity. Similarly, the reducing power measured by the FRAP value was 40.67 and 7.24 mg TE/g of dry pulp and skin, respectively. The value of reducing power were lower than those reported by red globe grapes (TAGLIAZUCCHI et al., 2010), but FRAP values were consistent with other antioxidant techniques evaluated. FRAP assay does not react fast with some antioxidants, such as glutathione, but some authors consider the FRAP assay to still be suitable for assessment of the antioxidant activity of fruit samples because only limited amounts of plant glutathione are absorbed by humans (SCHAFER and BUETTNER, 2001). On the other hand, it is reported that the antioxidant activity determined by this technique corresponds to approximately 55% of the bioavailability at Ital. J. Food Sci., vol. 30, 2018 - 140 the end of digestion (TAGLIAZUCCHI et al., 2010). Therefore, these reports are based on an estimate that approximately 13% of the total antioxidant is used by the human body. The reducing properties are generally associated with the presence of reductones, which also react with certain precursors of peroxide, thus preventing peroxide formation; a higher absorbance of the reaction mixture indicates greater reducing power (PIN-DER, 1998). Table 6 shows the correlation analysis in the pulp and skin of Vitis tiliifolia grape. A linearly relation of DPPH radical scavenging activity with anthocyanins (R2=0.728), polyphenols (R2=0.878) and condensed tannins (R2=0.680), suggesting a strong antioxidant effect of these mixtures of components from Vitis tiliifolia pulp. Instead, ascorbic acid had a positive correlation (R2=0.850) with reducing power, and revealed a moderately strong relationship between ferric ion reducing power and ascorbic acid content. It is reported that in several fruits including grapes, over 80% of the FRAP value was from vitamin C contribution (GUO et al., 2003). The results on the antioxidant activity of Vitis tiliifolia pulp seems to be due to the presence of polyphenols and anthocyanins which may act in a similar fashion as reductones by donating the electrons and reacting with free radicals to convert them to more stable products and terminate the free radical chain reaction (JAYAPRASKASHA et al., 2001), which may serve as significant evidence of their potential antioxidant activity. Instead, in the skin, the antioxidant activity is mainly due to the presence of polyphenols, anthocyanins, resveratrol, tannins and ascorbic acid. Table 6. Correlation coefficient (R2) between antioxidant activity and chemical components presents in Vitis tiliifolia pulp. DPPH Reducing power (FRAP) Total polyphenols 0.878 0.650 Total Flavonoids 0.650 0.500 Total Monomeric anthocyanins 0.728 0.567 Resveratrol 0.320 0.450 Condensed tannins 0.680 0.720 Ascorbic acid 0.576 0.850 Correlation was statistically significant at p < 0.05. 4. CONCLUSIONS The results of the present study showed that skin from this wild grape has a higher concentration of polyphenols than pulp. The more abundant individual polyphenols in skin were quercetin-3-glucoside, rutin and trans-resveratrol. Instead, the pulp has a large amount of ascorbic acid. Malvidin 3-glucoside and malvidin 3,5-diglucoside were the most abundant anthocyanins identify in skin and pulp, respectively. All this compounds confer a strong antioxidant activity comparable to other grape varieties, and may explain in part the benefits for human health. In addition, the skin has an intense violet blue color that could be exploited to obtain pigments that can be used as food colorant, as food additives or as food supplements. Ital. J. Food Sci., vol. 30, 2018 - 141 ACKNOWLEDGEMENTS The authors’ acknowledges the support to the project 124229 (L-IDEA), and the National Council of Science and Technology (CONACyT). 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