The enhancement of bioactive potential in Vitis vinifera leaves by application of microspheres loaded with biological and chemical agents

• Published in: Journal of plant nutrition Vol. 42; no. 6; pp. 543 - 558
• Main Authors: Vinceković, Marko, Maslov Bandić, Luna, Jurić, Slaven, Jalšenjak, Nenad, Čaić, Ana, Živičnjak, Irena, Đermić, Edyta, Karoglan, Marko, Osrečak, Mirela, Topolovec-Pintarić, Snježana
• Format: Journal Article
• Language: English
• Published: Philadelphia Taylor & Francis 03-04-2019; Taylor & Francis Ltd
• Subjects: Alginates; Alginic acid; Antioxidants; bioactive potential; Biological activity; Calcium; Calcium ions; Carotene; Cations; Chemical agents; Chlorophyll; Flowering; Fruits; functional foods; Functional foods & nutraceuticals; Fungi; Grapes; Leaves; Magnesium; magnesium ions; Microspheres; Organic chemistry; Plants (botany); Polyphenols; Trichoderma viride; vine leaves; Vitis vinifera; β-Carotene
• ISSN: 0190-4167; 1532-4087
• DOI: 10.1080/01904167.2019.1568467

An overview of a research on Vitis vinifera plants treated with a chemical (calcium and magnesium ions) and biological (Trichoderma viride) agents simultaneously loaded in alginate microspheres was presented. Microspheres were applied at two growth stages: before flowering and berries pea-size. Physicochemical characteristics of leaves after the two growth stages and grapes were measured in terms of bioactive components content and antioxidant activity. After the treatments, vine leaves reached a significant increase in almost all measured parameters (polyphenols, antioxidant capacity, β-carotene, and chlorophyll) compared to the control. The highest total chlorophyll content was found after the treatment with microspheres containing Mg
2+
/Ca
2+
cations, and T. viride. The treatments enhanced Vitis vinifera leaves in terms of bioactive potential and can be further used as a functional food. As compared to the control, somewhat elevated values of total polyphenols and antioxidant activity were found on the grape samples.