View More View Less
  • 1 Nicolaus Copernicus University Faculty of Chemistry Gagarin St. 7 87-100 Toruń Poland
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

The procedure involving water and water-methanol extraction, RP-HPLC-C18 column chromatography with PDA detection was developed for determination of cinnamic acid and benzoic acid derivatives in grapevine’s dietary supplements (LV, RW, VIN, VIC, and DK) available on the Polish market. Phenolic acids were analysed before and after acidic and basic hydrolysis and identified against standards. Totalamount of studied phenolic acids determined by HPLC-PDA was compared with total polyphenols content (TPC) by Folin-Ciocalteu method. The average content of studied phenolic acids (70.54±0.21; 122.95±0.49; 87.67±0.10; 132.21±0.24; 266.78 ±0.39, and 18.16±0.09 mg/100 g d.m. (dry mass) for LV, RW, VIN, VIC, DK, and WW, respectively) were higher than the TPC (1489.91±0.39, 1648.19±0.14, 1574.38±0.33, 1643.64±0.12, 1984.75±0.97, and 715.55±0.36 mg/100 g d.m. for LV, RW, VIN, VIC, DK, and WW, respectively). The new developed method was validated for specifi city, repeatability, and accuracy and can be suitable for routine quality and quantity analysis of dietary supplements containing grape vine (Vitis vinifera).

  • Agar, G., Yildirim, N., Ercisli, S., Ergul, A. & Yuksel, C. (2012): Determination of genetic diversity of Vitis vinifera cv. Kabarcik populations from the Coruh Valley using SSR markers. Biochem. Genet., 50, 476–483.

    Yuksel C , 'Determination of genetic diversity of Vitis vinifera cv. Kabarcik populations from the Coruh Valley using SSR markers ' (2012 ) 50 Biochem. Genet. : 476 -483.

    • Search Google Scholar
  • Belchí-Navarro, S., Almagro, L., Lijavetzky, D., Bru, R. & Pedreno, M.A. (2012): Enhanced extracellular production of trans-resveratrol in Vitis vinifera suspension cultured cells by using cyclodextrins and methyljasmonate. Pl. Cell Reports, 31, 81–89.

    Pedreno MA , 'Enhanced extracellular production of trans-resveratrol in Vitis vinifera suspension cultured cells by using cyclodextrins and methyljasmonate ' (2012 ) 31 Pl. Cell Reports : 81 -89.

    • Search Google Scholar
  • Cook, N.C. & Samman, S. (1996): Flavonoids-chemistry, metabolism, cardioprotective effects and dietary sources. Nutritional Biochem., 7, 66–76.

    Samman S , 'Flavonoids-chemistry, metabolism, cardioprotective effects and dietary sources ' (1996 ) 7 Nutritional Biochem. : 66 -76.

    • Search Google Scholar
  • Conn, S., Franco, Ch. & Hang, W. (2010): Characterization of anthocyanic vacuolar inclusions in Vitis vinifera L. cell suspension cultures. Planta, 231, 1343–1360.

    Hang W , 'Characterization of anthocyanic vacuolar inclusions in Vitis vinifera L. cell suspension cultures ' (2010 ) 231 Planta : 1343 -1360.

    • Search Google Scholar
  • Ferrandino, A. & Guidoni, S. (2010): Anthocyanins, flavonols and hydroxycinnamates: an attempt to use them to discriminate Vitis vinifera L. cv ‘Barbera’ clones. Eur. Fd Res. Technol., 230, 417–427.

    Guidoni S , 'Anthocyanins, flavonols and hydroxycinnamates: an attempt to use them to discriminate Vitis vinifera L. cv ‘Barbera’ clones ' (2010 ) 230 Eur. Fd Res. Technol. : 417 -427.

    • Search Google Scholar
  • Filipiak-Szok, A., Kurzawa, M. & Szłyk, E. (2012): Determination of anti-oxidant capacity and content of phenols, phenolic acids, and flavonols in Indian and European gooseberry. Chemical Papers, 66, 259–268.

    Szłyk E , 'Determination of anti-oxidant capacity and content of phenols, phenolic acids, and flavonols in Indian and European gooseberry ' (2012 ) 66 Chemical Papers : 259 -268.

    • Search Google Scholar
  • Frankel, E.N., Waterhouse, A.L. & Teissedre, P.L. (1995): Principal phenolic phytochemicals in selected California wines and their antioxidant activity in inhibiting oxidation of human low-density lipoproteins. J. Agric. Fd Chem., 43, 890–894.

    Teissedre PL , 'Principal phenolic phytochemicals in selected California wines and their antioxidant activity in inhibiting oxidation of human low-density lipoproteins ' (1995 ) 43 J. Agric. Fd Chem. : 890 -894.

    • Search Google Scholar
  • Gomez-Alonso, S., Garcia-Romero, E. & Hermosin-Gutierrez, I. (2007): HPLC analysis of diverse grape and wine phenolics using direct injection and multidetection by DAD and fluorescence. J. Fd Comp. Anal., 20, 618–626.

    Hermosin-Gutierrez I , 'HPLC analysis of diverse grape and wine phenolics using direct injection and multidetection by DAD and fluorescence ' (2007 ) 20 J. Fd Comp. Anal. : 618 -626.

    • Search Google Scholar
  • Harnly, J.M., Bhagwat, S. & Lin, L. (2007): Profiling methods for the determination of phenolic compounds in food and dietary supplements. Anal. Bioanal. Chem., 389, 47–61.

    Lin L , 'Profiling methods for the determination of phenolic compounds in food and dietary supplements ' (2007 ) 389 Anal. Bioanal. Chem. : 47 -61.

    • Search Google Scholar
  • Hertog, M.G., Hollman, P.C. & Katan, M.B. (1992): Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in the Netherlands. J. Agric. Fd Chem., 40, 2379–2383.

    Katan MB , 'Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in the Netherlands ' (1992 ) 40 J. Agric. Fd Chem. : 2379 -2383.

    • Search Google Scholar
  • Iacopini, P., Baldi, M. & Storchi, P. (2008): Catechin, epicatechin, quercetin, rutin and resveratrol in red grape: content, in vitro antioxidant activity and interactions. J. Fd Comp. Anal., 21, 589–598.

    Storchi P , 'Catechin, epicatechin, quercetin, rutin and resveratrol in red grape: content, in vitro antioxidant activity and interactions ' (2008 ) 21 J. Fd Comp. Anal. : 589 -598.

    • Search Google Scholar
  • Karacabey, E., Mazza, G., Bayindirli, L. & Artik, N. (2012): Extraction of bioactive compounds from milled grape canes (Vitis vinifera) using a pressurized low-polarity water extractor. Fd Bioprocess Technol., 5, 359–371.

    Artik N , 'Extraction of bioactive compounds from milled grape canes (Vitis vinifera) using a pressurized low-polarity water extractor ' (2012 ) 5 Fd Bioprocess Technol. : 359 -371.

    • Search Google Scholar
  • Lamikanra, O., Grimm, C.C., Rodin, J.B. & Inyang, I.D. (1996): Hydroxylated stilbenes in selected American wines. J. Agric. Fd Chem., 44, 1111–1115.

    Inyang ID , 'Hydroxylated stilbenes in selected American wines ' (1996 ) 44 J. Agric. Fd Chem. : 1111 -1115.

    • Search Google Scholar
  • Mewis, I., Smetanska, I.M., Müller, C.T. & Ulrichs, Ch. (2011): Specific poly-phenolic compounds in cell culture of Vitis vinifera L. cv. Gamay Fréaux. Appl. Biochem. Biotechnol., 164, 148–161.

    Ulrichs Ch , 'Specific poly-phenolic compounds in cell culture of Vitis vinifera L. cv. Gamay Fréaux ' (2011 ) 164 Appl. Biochem. Biotechnol. : 148 -161.

    • Search Google Scholar
  • Revilla, E. & Ryan, J.M. (2000): Analysis of several phenolic compounds with potentialantioxidant properties in grape extracts and wines by HPLC-PDA without sample preparation. J. Chromat. A., 881, 687–693.

    Ryan JM , 'Analysis of several phenolic compounds with potentialantioxidant properties in grape extracts and wines by HPLC-PDA without sample preparation ' (2000 ) 881 J. Chromat. A. : 687 -693.

    • Search Google Scholar
  • Robards, K. (2003): Strategies for the determination of bioactive phenols in plants, fruits and vegetables. J. Chromat. A., 1000, 657–691.

    Robards K , 'Strategies for the determination of bioactive phenols in plants, fruits and vegetables ' (2003 ) 1000 J. Chromat. A. : 657 -691.

    • Search Google Scholar
  • Ruberto, G., Renda, A., Daquino, C., Amico, V., Spatafora, C., & Tringali, C. (2007): Polyphenol constituents and anti-oxidant activity of grape pomace extracts from fi ve Sicilian red grape cultivars. Fd Chem., 100, 203–210.

    Tringali C , 'Polyphenol constituents and anti-oxidant activity of grape pomace extracts from fi ve Sicilian red grape cultivars ' (2007 ) 100 Fd Chem. : 203 -210.

    • Search Google Scholar
  • Sakkiadaki, A.V., Stavrakakis, M.N. & Haroutounian, S.A. (2001): Direct HPLC assay of five biologically interesting phenolic antioxidant in varietal Greek red wines. Lebensm. Wiss. Technol., 34, 410–413.

    Haroutounian SA , 'Direct HPLC assay of five biologically interesting phenolic antioxidant in varietal Greek red wines ' (2001 ) 34 Lebensm. Wiss. Technol. : 410 -413.

    • Search Google Scholar
  • Shahrzad, S. & Bitsch, I. (1996): Determination of some pharmacologically active phenolic acids in juices by highperformance liquid chromatography. J. Chromat. A., 74, 223–231.

    Bitsch I , 'Determination of some pharmacologically active phenolic acids in juices by highperformance liquid chromatography ' (1996 ) 74 J. Chromat. A. : 223 -231.

    • Search Google Scholar
  • Weng, C.J. & Yen, G.C. (2012): Chemopreventive effects of dietary phytochemicals against cancer invasion and metastasis: phenolic acids, monophenol, polyphenol, and their derivatives. Cancer Treat. Rev., 38, 76–87.

    Yen GC , 'Chemopreventive effects of dietary phytochemicals against cancer invasion and metastasis: phenolic acids, monophenol, polyphenol, and their derivatives ' (2012 ) 38 Cancer Treat. Rev. : 76 -87.

    • Search Google Scholar
  • Yilmaz, Y. & Toledo, R.T. (2004): Major flavonoids in grape seeds and skins: antioxidant capacity of catechin, epicatechin and gallic acid. J. Agric. Fd Chem., 52, 255–260.

    Toledo RT , 'Major flavonoids in grape seeds and skins: antioxidant capacity of catechin, epicatechin and gallic acid ' (2004 ) 52 J. Agric. Fd Chem. : 255 -260.

    • Search Google Scholar

 

The author instruction is available in PDF.
Please, download the file from HERE.

Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
sumbission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription Information Online subsscription: 736 EUR / 920 USD
Print + online subscription: 852 EUR / 1064 USD
Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Publication
Programme
2021 Volume 50
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Feb 2021 0 0 0
Mar 2021 1 0 0
Apr 2021 2 0 0
May 2021 3 0 0
Jun 2021 2 0 0
Jul 2021 10 0 0
Aug 2021 0 0 0