Resveratrol in Grapevine Components, Products and By-Products—A Review
Round 1
Reviewer 1 Report
Comments and Suggestions for AuthorsResveratrol is a very valuable compound found in grapevines. The authors summaried and reviewed resveratrol chemical structure, biological properties and factors influencing resveratrol synthesis, sources of resveratrol in grapevine components. In a word, it is interesting and comprehensive. Before accepting, a few of mirrors need to reviewed: 1. The title should be changed into "Resveratrol Components, Products and By-products in grapevine". 2. Data in Table 1 need to be checked carefully. 3. Please review and improve English in the Ms.
Author Response
Please see the attachment.
Author Response File: Author Response.pdf
Reviewer 2 Report
Comments and Suggestions for AuthorsTo be published, it must follow the rules of the journal, redoing itself to be published, it is very informative, but it needs serious corrections.
Once the corrections have been made, it must be revised according to all the rules and, if it is correct, it must be published.
Review all urgent references in their citation form throughout the document.
..of plant species (72 plants according to studies by [1] including Vitis vinifera L.,
Review -...insert author and reference in []
Line 45. bracket the reference, but insert the reference correctly;
line 120 the study of.... insert author(reference);
Line 134 bracket the reference, but insert the reference correctly;
Line 141bracket the reference, insert the reference correctly.
Line 168: A study conducted by [68]bracket the reference, insert the reference correctly.
Also, [69] 172 demonstrated the protective effect of low-dose trans-resveratrol on retinal ganglion cell 173 degeneration in diabetic mice, reducing retinal damage and inhibiting cell apoptosis. [70] 174 explains the positive effects of resveratrol in type 2 diabetes and on long bone strength in 175 Wistar rats. [71] shows that a resveratrol-enriched bread diet reduced polydipsia and 176 weight loss in rats with type II diabetes. In humans, resveratrol is promising as a prophy- 177 lactic and therapeutic supplement to inhibit tumorigenesis and treatment resistance in 178 breast cancer. It also has a role in bone tissue regeneration [72]. Studies conducted by [73, 179 74] also suggest the potential of resveratrol as a phytoestrogen and its beneficial impact 180 on reproductive health and pregnancy complications, paving the way for future research.
Footer of the Table 2, from line 206 to 217 justify paragraph.
Line 235 rewrite ......insert...Leena et al.[101] investigates this issue and...
In all the tables you review, data with a comma and data with a period should be with a period and not a comma. ex.:6,9 to 12,6 mg/dm³
Revise the final references according to the rules.
I suggest that the author follow the rules of the journal, rewrite some texts and then send them back to be evaluated again.
Author Response
Please see the attachment.
Author Response File: Author Response.pdf
Reviewer 3 Report
Comments and Suggestions for Authors
GENERAL COMMENT:
This review touches in a broad sense, diverse aspects of resveratrol in garapewine components, products and by-products, its natural sources in general, chemical structure, factors that influence its synthesis and content in grapewine, biological properties, sources from grapevine and some conclusions about this topic.
The manuscript from my point of view tends more to be a compilation of several and diverse facts about resveratrol in grapes and grape related matrixes, instead of focusing on certain more novel and relevant aspects and give a deeper and critical analysis of them. Other weak aspects that might be improved are indicated in the specific cobservations.
SPECIFIC OBSERVATIONS
1. Introduction
Line 29: The correct name of the plant is Polygonum cuspidatum and as a botanical name, it has to be written in italic letters.
Line 34: Replace “amount” by “concentration”, because amount is dependant from the mass of simple considered
Line 36: Delete “winemaking technology”, because the sentence deals with grapevines and not with wine
Line 42: Add “irradiation with UV light”
Line 44: Expand figure 1. It appears too small.
Line 47: Replace “bound” by “glucosilated”
Line 48: “Black” or “red” grapes? And replace “amount” by “concentration”
2. Resveratrol: structure, ….
Line 82: Figure 1: stretchresveratrol formula
Line 85 to 89: put “trans” and “cis” in italic letters
Line 91: Fig. 2, upper left side: replace “Trans” by “trans” and “Cis” by “cis”
Line 122 Delete “-lyase” (don´t repeat it)
Line 130: Put “V. vinífera” in italic letters
Line 161: Insert “an” between “is” and “interest”
3. Sources of resveratrol of the grapevine
Line 193: Put “trans” in italic letters
Line 197: Whats about leafs, canes, etc.?
Line 199: Increase figure 5 size
Table 2 (and following)
To facilitate comparison, unify concentration units, one for solid samples (i.e. mg/kg) and one for liquid samples (i.e mg/L), amntaining indication if it fresh weight or dry weight in case of solids. Otherwise it is only a copy and paste of results reported by different authors, but it is imposible for the reader to compare between different repots in the same matrix or between different matrixes. An example is included as attachment.
Line 237: Put “in vitro” in italic letters
Line 250: Insert “,” between “value” and “but”
Line 285: Table 2: same comment as for Table 2
Line 295 – 300: It is suggested to delete this paragraph, because it is not related with resveratrol
Line 301- 305: Rewrite completely this paragraph related with grape cane, considering that:
- Canes contain various orders of magnitude more resveratrol than grapes and wine
- Canes are the viticultural by-product with the highest resveratrol content (attached table) and numerous more recent reports.
- Their content is affected by variables mentioned in the manuscript AND how are handled canes between pruning and extraction, because the mechanical injury caused by pruning triggers a enormous de novo biosynthesis of resveratrol in the cutted cane. This can cause an up to 100-fold increase of the resveratrol content in grape canes after pruning, if they are stored over some month. This increase can be accelerated by cutting canes in small pieces, but it is interrupted if canes are milled soon after pruning or dried at temperatures that inactivate the enzymes responsable for resveratrol biosynthesis.
If grape canes are included in this review, review carefully the recent publications and reviews about the topic, highlighting the relevant aspects.
Line 306 – 312: Rewrite again this praragraph, which starts with “Another”. If the review is about resveratrol, focus on resveratrol in lees and not on other components in them.
One topic that is mentioned in the review, but can be improved, is the low solubility in water and how to improve its bioavailability and stability. In recent years was published interesting work about this, additional to that cited in the manuscript.
4.- Conclusions
It is suggested to rewrite again this paragraph, highlighting clearly the main conclusions which derive specifically from this revision, avoiding to include facts of general knowledge which do not derive from the revisión. Highlight the most relvant topics and intend to give a projection of the main knowledge gaps and future research needs which derive from your revision.
Comments for author File: Comments.pdf
Author Response
Please see the attachment.
Author Response File: Author Response.pdf
Reviewer 4 Report
Comments and Suggestions for AuthorsThe article is scientifically sound and clear, and presents an interesting review of the resveratrol content of grapevine products and by-products using current references, but several aspects need to be rewritten.
Here are some comments:
1) Some scientific names are not italicized (line 29), (line 130), (line 234), (line 237);
2) Paragraphs begin only with the reference number, in this case it would be interesting to cite the first author, or "some studies" to make the text more fluid. ex.: line 45, line 134, line 139, line 141, line 176
3) In Table 2, a standardization should be made in the acronyms used for the analysis methods, for example in the HPLC technique without the use of mass spectrometry, we find the acronyms HPLC, HPLC-UV and HPLC-DAD, probably the studies that used only HPLC or used a UV or DAD detector.
4) Correct the information described in the lines below:
Line 261: “Studies on raisins conducted by [104] 261 show the presence of polyphenols, phenolic acids (caftaric acid and coumaric acid), and 262 tannins (flavonols, quercetin, and kaempferol)”
Flavonols, quercetin and kaempferol are not tannins. While quercetin is part of the flavonol group.
5) In the topic: Sources of resveratrol in products and by-products. Studies on residues from the production of grape juice or jams, which are widely consumed products, are not mentioned. It would be interesting if these residues were also addressed and not just the residues from winemaking.
Below are some suggested references:
Pertuzatti et al. 20202 Bordo grape marc (Vitis labrusca): Evaluation of bioactive compounds in vitro and in vivo. LWT, 129, 109625. https://doi.org/10.1016/j.lwt.2020.109625
Guamán-Balcázar et al. 2016 Ultrasound-assisted extraction of resveratrol from functional foods: Cookies and jams. Applied Acoustics, v 103, part B, 2017-213. https://doi.org/10.1016/j.apacoust.2015.07.008
6) It would be interesting to bring up a topic on determination of resveratrol by metabolomics, such a current subject is only addressed in one reference in the text.
Below are some suggested references:
Lacalle-Bergeron et al. 2023 LC-IMS-HRMS for identification of biomarkers in untargeted metabolomics: The effects of pterostilbene and resveratrol consumption in liver steatosis, animal model. Food Research International, v 165, 112376. https://doi.org/10.1016/j.foodres.2022.11237
Wang et al. 2024 Transcriptomic and metabolomic analyses reveal mechanisms underpinning resistance of Chinese wild grape to Colletotrichum viniferum. Plant Physiology and Biochemistry, v 215, 108851. https://doi.org/10.1016/j.plaphy.2024.108851
Author Response
Please see the attachment.
Author Response File: Author Response.pdf
Round 2
Reviewer 3 Report
Comments and Suggestions for AuthorsOnly two minor corrections:
1) Line 29: The name of this resveratrol-rich species is "Polygonum cuspidatum", not "Polygonum caspidatum".
2) Line 338: Replace "elements" by "compounds". Elements in bioactive compounds are C, H, O, sometimes N and other elements. Bioactive are compounds formed with these elemements and not themselves.
Author Response
Please see the attachment
Author Response File: Author Response.pdf