Melatonin treatment of pre-veraison grape berries modifies phenolic components and antioxidant activity of grapes and wine

MENG, Jiang-Fei; YU, Yong; SHI, Tian-Ci; FU, Yu-Shi; ZHAO, Ting; ZHANG, Zhen-Wen

doi:10.1590/1678-457X.24517

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Original Article • Food Sci. Technol 39 (1) • 2019 • https://doi.org/10.1590/1678-457X.24517 linkcopy

Melatonin treatment of pre-veraison grape berries modifies phenolic components and antioxidant activity of grapes and wine

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A comprehensive investigation was conducted to determine the effects of exogenous melatonin treatment of pre-veraison grapes on phenolic components and antioxidants of grape berries and wine. The results showed an increase in the concentration of cyanin-3-O-glucoside, peonidin derivatives, and two flavanols [namely (+)-catechins and (−)-epicatechins] of grapes, as well as flavonols in both grapes and wine due to the application of melatonin. These compounds are derivatives of the catalysate of flavonoid 3’-hydroxylase (F3’H) in the flavonoid synthesis pathway of plants. It can be inferred that melatonin increased the activity of F3’H or expression of VvF3’H during grape berry maturation. In addition, two melatonin treatments of pre-veraison grape berries reduced the DPPH radical-scavenging ability and copper ion-reducing power of grapes and wine, whereas one melatonin treatment just reduced those in wine. This study will provide a practical strategy to change the phenolic composition of grapes and wine.

Keywords:
melatonin; grape; wine; phenolics; antioxidant activity

Parameter	Control	MT-1	MT-2
Grape berries
Brix	20.2 ± 0.6^a	21.0 ± 0.4^a	20.7 ± 0.3^a
Total sugar	198 ± 4 ^a	203 ± 3^a	201 ± 4^a
Titratable acids	7.7 ± 0.3^b	8.0 ± 0.1^ab	8.1 ± 0.2^a
pH value	3.0 ± 0.1^a	3.0 ± 0.2^a	3.0 ± 0.1^a
Wines
Alcohol (%)	13.0 ± 0.1^a	13.2 ± 0.2^a	13.1 ± 0.2^a
Residual sugar	3.3 ± 0.1^a	3.3 ± 0.1^a	3.0 ± 0.1^b
Titratable acids	5.4 ± 0.3^b	6.0 ± 0.3^a	6.0 ± 0.3^a
pH value	3.7 ± 0.0^a	3.5 ± 0.0^b	3.6 ± 0.0^b
Volatile acids	0.3 ± 0.0^a	0.2 ± 0.0^c	0.3 ± 0.0^b

	Grapes (mg/g)			Wine (mg/L)
	CK	MT-1	MT-2	CK	MT-1	MT-2
Total phenolics (GAE)	49 ± 2^a	49 ± 1^a	44 ± 1^b	76 ± 37^a	735 ± 3^a	752 ± 52^a
Total flavonoids (RE)	119 ± 2^a	111 ± 4^a	104 ± 3^b	1807 ± 60^a	1651 ± 53^b	1647 ± 39^b
Total flavanols (CE)	4.2 ± 0.1^a	4.1 ± 0.1^a	3.5 ± 0.0^b	127 ± 3^a	116 ± 2^b	109 ± 4^c
Total anthocyanins (M3GE)	18.0 ± 0.0^a	16.5 ± 0.3^b	15.5 ± 0.4^c	62.4 ± 2.0^a	58.6 ± 2.3^a	58.6 ± 3.1^a
DPPH scavenging activity (TE)	52 ± 1^a	49 ± 2^ab	46 ± 1^b	2.8 ± 0.0^a	2.5 ± 0.0^b	2.6 ± 0.0^b
Cupric reducing power (TE)	822 ± 38^a	766 ± 57^ab	709 ± 15^b	14.0 ± 0.7^a	11.9 ± 0.2^b	11.2 ± 0.8^b

	Grapes (µg/g)			Wine (mg/L)
	CK	MT-1	MT-2	CK	MT-1	MT-2
Flavan-3-ols
(-)-Epicatechin	361 ± 23^c	453 ± 30^b	613 ± 40^a	18 ± 1^a	17 ± 1^ab	15 ± 1^b
(+)-Catechin	167 ± 6^c	244 ± 10^a	202 ± 9^b	16 ± 1^a	16 ± 1^a	14.3 ± 0.9^b
Sum of flavan-3-ols	527.4 (64.4%)	697.5 (62.8%)	815.7 (60.2%)	34.1 (43.5%)	32.6 (43.2%)	29.2 (39.3%)
Flavonols
Rutin	89 ± 7^c	149 ± 10^b	201 ± 13^a	3.0 ± 0.2^b	3.6 ± 0.2^ab	4.2 ± 0.2^a
Quercetin	12 ± 1^ab	13 ± 1^a	11 ± 1^b	0.6 ± 0.0^c	1.8 ± 0.1^b	2.1 ± 0.1^a
Kaempferol	3.4 ± 0.2^a	3.2 ± 0.2^a	1.9 ± 0.1^b	0.1 ± 0.0^c	0.3 ± 0.0^b	0.9 ± 0.0^a
Morin	41 ± 3^b	57 ± 3^a	52 ± 4^a	1.8 ± 0.1^a	1.6 ± 0.1^b	1.8 ± 0.2^a
Hesperetin	0.9 ± 0.0^a	0.9 ± 0.0^a	0.9 ± 0.0^a	0.1 ± 0.0^c	0.2 ± 0.0^b	0.5 ± 0.0^a
Sum of flavonols	145.5 (17.8%)	224.0 (20.2%)	267.2 (19.7%)	5.7 (7.2%)	7.4 (9.8%)	9.5 (12.8%)
Hydroxybenzoic acids
Gallic acid	3.4 ± 0.1^b	4.7 ± 0.1^a	2.8 ± 0.1^c	17 ± 1^a	16 ± 1^a	16.6 ± 0.8^a
Benzoic acid	2.2 ± 0.1^b	1.9 ± 0.1^c	4.4 ± 0.2^a	0.8 ± 0.0^a	0.5 ± 0.0^b	0.6 ± 0.0^b
Vanillic acid	15 ± 1^c	19 ± 1^b	26 ± 2^a	6.7 ± 0.4^a	5.7 ± 0.3^b	5.8 ± 0.3^b
Syringic acid	32 ± 2^b	39 ± 3^ab	65 ± 5^a	6.1 ± 0.3^a	5.1 ± 0.3^ab	4.8 ± 0.2^b
Sum of hydroxybenzoic acids	52.2 (6.4%)	64.1 (5.8%)	98.8 (7.3%)	30.5 (38.9%)	27.7 (36.7%)	27.7 (37.3%)
Hydroxycinnamic acids
Chlorogenic acid	22 ± 1^b	24 ± 1^b	36 ± 1^a	0.6 ± 0.0^c	0.7 ± 0.0^b	0.9 ± 0.1^a
Caffeic acid	5.3 ± 0.3^c	20 ± 1^b	23 ± 1^a	2.3 ± 0.2^a	1.6 ± 0.1^b	1.8 ± 0.1^b
Cumaric acid	6.1 ± 0.2	n.d.	n.d.	1.5 ± 0.1^a	1.5 ± 0.1^a	1.0 ± 0.1^b
Ferulic acid	n.d.	n.d.	5.7 ± 0.3	n.d.	n.d.	n.d.
Coumarin	53 ± 4^c	68 ± 4^b	101 ± 9^a	1.3 ± 0.1^b	1.20 ± 0.09^b	1.4 ± 0.1^a
Sum of hydroxycinnamic acids	86.8 (10.6%)	112.0 (10.1%)	165.8 (13.2%)	5.6 (7.2%)	5.0 (6.6%)	5.1 (6.9%)
Stilbenes
trans-Resveratrol	7.3 ± 0.3^c	13 ± 1^a	8.4 ± 0.5^b	2.5 ± 0.2^a	2.8 ± 0.2^a	2.8 ± 0.2^a
Sum of Stilbenes	7.3 (0.9%)	13.4 (1.2%)	8.4 (0.6%)	2.5 (3.2%)	2.8 (3.7%)	2.8 (3.7%)
Sum of nonanthocyanins	819.2	1111.0	1356.0	78.5	75.5	74.2

Anthocyanins	Grapes (µg/g)			Wine (mg/L)
Anthocyanins	CK	MT-1	MT-2	CK	MT-1	MT-2
Delphinidin 3-O-glucoside	177.0 ± 0.0^a	166.5 ± 0.2^b	165 ± 2^b	1.3 ± 0.0^a	1.6 ± 0.3^a	0.9 ± 0.0^b
Cyanidin-3-O-glucoside	45.2 ± 0.0^b	41.8 ± 0.0^c	46.8 ± 0.4^a	0.8 ± 0.0^a	0.8 ± 0.1^a	0.5 ± 0.0^b
Petunidin-3-O-glucoside	171.6 ± 0.2^a	147.1 ± 0.1^c	161.4 ± 0.9^b	2.6 ± 0.0^a	2.8 ± 0.2^a	1.9 ± 0.1^b
Peonidin-3-O-glucoside	244.8 ± 0.2^b	201.1 ± 0.6^c	292 ± 2^a	1.3 ± 0.1^a	1.5 ± 0.3^a	1.1 ± 0.0^a
Malvidin-3-O-glucoside	1065.5 ± 0.6^a	993 ± 3^b	925 ± 5^c	31.5 ± 0.5^a	35 ± 3^a	22.3 ± 0.6^b
Peonidin-3-O-(6-O-acetal)-glucoside	81.7 ± 0.4^b	76.9 ± 0.5^c	102 ± 1^a	2.1 ± 0.5^a	2.0 ± 0.4^a	1.6 ± 0.2^b
Malvidin-3-O-(6-O-acetal)-glucoside	602 ± 4^a	610 ± 7^a	531 ± 9^b	10.7 ± 0.8^a	12.3 ± 1.2^a	8.4 ± 0.4^b
Peonidin 3-O-(6-O-coumaryl)-glucoside	94 ± 5^c	77 ± 9^b	108 ± 10^a	2.2 ± 0.1^a	1.8 ± 0.3^b	1.6 ± 0.1^b
Malvidin 3-O-(6-O-coumaryl)-glucoside	409 ± 17^a	364 ± 33^ab	293 ± 22^b	1.7 ± 0.2^a	2.2 ± 0.8^a	1.6 ± 0.3^a
Sum of anthocyanins	2890.2	2677.7	2622.7	54.3	59.7	39.8

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[1] Values are expressed as means of triplicate determinations (n=3) ± standard deviation. Residual sugar, titratable acids, and volatile acidities are expressed in g/L glucose, g/L tartaric acid, and g/L acetic acid, respectively. Different letters (a-c) within rows indicate significant differences at p < 0.05 by Duncan’s test.