Metabolism of phenolic compounds in Vitis riparia seeds during stratification and during germination under optimal and low temperature stress conditions
2005
Wrobel, M.,University of Warmia and Mazury, Olsztyn (Poland). Dept. of Biochemistry | Karamac, M. | Amarowicz, R.,Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research | Fraczek, E. | Weidner, S.,University of Warmia and Mazury, Olsztyn (Poland). Dept. of Biochemistry
We studied the alterations in phenolic compounds in grape seeds during their stratification and germination under optimal conditions (+25 deg C) and at low temperature (+10 deg C). Biological materials in the study were seeds of Vitis riparia. Phenolic compounds were extracted from defatted seeds using 80 percent methanol or 80 percent 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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