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Am. J. Enol. Vitic. 42:2:137-140 (1991)
Copyright © 1991 by the American Society for Enology and Viticulture.
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Modification of an Enzymatic Glutathione Assay for Determination of Total Glutathione in Grapevine Tissues

Douglas O. Adams 1 and Chandrika Liyanage 1

1 Department of Viticulture and Enology, University of California, Davis, CA 95616.

In the course of adapting an enzymatic method for the spectrophotometric determination of glutathione in grapevines, we found that certain tissues, especially the rachis, contained a powerful inhibitor of yeast glutathione reductase (EC 1.6.4.2) used for the assay. Further experimentation showed that the inhibitor could be removed from 5% perchloric acid extracts by adding polyvinylpolypyrrolidone (PVPP) after adjusting the pH of the extract to 3.5 with 2 N KOH. This modification allows the assay of glutathione in leaves, rachis, and berries. Recovery of glutathione from perchloric acid extracts treated with PVPP was shown to be nearly quantitative and values for glutathione in Thompson Seedless berries obtained using the assay were in the range previously reported for other varieties.

Key words: glutathione, assay, Vitis vinifera, polyvinylpolypyrrolidone

Submitted on September 21, 1990






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Copyright © 1991 by the American Society for Enology and Viticulture.