Antioxidant activities, sensory and anti-influenza activity of grape skin tea infusion

Bekhit, Alaa El‐Din A.; Cheng, Vern Jou; McConnell, Michelle; Zhao, Jenny H.; Sedcole, Richard; Harrison, R.

doi:10.1016/j.foodchem.2011.05.032

Cited by 51 publications

(39 citation statements)

References 44 publications

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“…Other products have also been fortified with wine pomace products, such as marmalade or candies (Guzmán Nieves ; Cappa and others ), salad dressing (Tseng and Zhao ), and tomate puree (Lavelli and others ). A new seafood functional sausage was also developed based on meagre ( Argyrosomus regius ), (Ribeiro and others ), and red skin extracts were also incorporated into a tea infusion (Bekhit and others ) at different concentrations, ranging between 50% and 100% in order to increase the phenolic profile and antioxidant activity of the infusions.…”

Section: Functions In the Food Industrymentioning

confidence: 99%

Applications of Wine Pomace in the Food Industry: Approaches and Functions

García‐Lomillo

González-SanJosé

2016

Comp Rev Food Sci Food Safe

270

191

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Winemaking generates large amounts of wine pomace, also called grape pomace. This by-product has attracted the attention of food scientists and the food industry, due to its high content in nutrients and bioactive compounds. This review mainly focuses on the different published approaches to the use of wine pomace and its functions in the food industry. Traditionally, wine pomace has been used to obtain wine alcohol, food colorings, and grape seed oil. More recently, research has focused in the production of other value-added products, such as extracts of bioactive compounds, mainly phenols, recovery of tartaric acid, and the making of flours. The most common functions associated with wine pomace products are their use as antioxidants, followed by their use as fortifying, coloring, and antimicrobial agents. These products have mainly been applied to the preparation of meat and fish products and to, a lesser extent, cereal products.

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Section: Functions In the Food Industrymentioning

confidence: 99%

Applications of Wine Pomace in the Food Industry: Approaches and Functions

García‐Lomillo

González-SanJosé

2016

Comp Rev Food Sci Food Safe

270

191

View full text Add to dashboard Cite

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“…Resveratrol has been shown to exhibit antiviral effects against polyomavirus (Berardi et al, 2009). The hot water extract of grape skin (100 mg/mL) has shown anti-influenza activity in Madine-Darby Canine Kidney (MDCK) cells (Bekhit Ael-D et al, 2011). Procyanidin, an active compound of V. vinifera and some herbs, showed anti-influenza A activity and could inhibit the replication of this virus at several stages of life cycle (Dai et al, 2012).…”

Section: Pharmacological Effectsmentioning

confidence: 99%

Review of the Pharmacological Effects ofVitis vinifera(Grape) and its Bioactive Constituents: An Update

2016

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Vitis vinifera fruit (grape) contains various phenolic compounds, flavonoids and stilbenes. In recent years, active constituents found in the fruits, seeds, stems, skin and pomaces of grapes have been identified and some have been studied. In this review, we summarize the active constituents of different parts of V. vinifera and their pharmacological effects including skin protection, antioxidant, antibacterial, anticancer, antiinflammatory and antidiabetic activities, as well as hepatoprotective, cardioprotective and neuroprotective effects in experimental studies published after our 2009 review. Clinical and toxicity studies have also been examined. Copyright © 2016 John Wiley & Sons, Ltd.

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“…Furthermore, consumers are increasingly demanding for natural and healthy products, being products rich in 38 antioxidants a good example. Grape meets these requirements, since it has a high antioxidant potential, being part of this due to its skin (Bekhit et al, 2011;Katalinic et al, 2010;Poudel et al, 2008). Several studies report that grape skin is rich in phenolic compounds, whose profile varies with variety, maturation stage and origin of the fruit (Bekhit et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…Grape meets these requirements, since it has a high antioxidant potential, being part of this due to its skin (Bekhit et al, 2011;Katalinic et al, 2010;Poudel et al, 2008). Several studies report that grape skin is rich in phenolic compounds, whose profile varies with variety, maturation stage and origin of the fruit (Bekhit et al, 2011). In this way, different grape varieties may exhibit different chemical compositions that may consequently influence their antioxidant potential, both in fresh and grape sub products (Abe et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical and sensory characteristics of jellies made from seven grapevine (Vitis vinifera L.) varieties

Fernandes

Rodrigues

Pereira

et al. 2015

AAS

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Jellies of seven grapevine varieties were physico-chemical and sensorial characterized for the first time. Jellies differed significantly in moisture and ash contents, colour, pH, acidity and antioxidant activities. 'Tinta Carvalha' was the darkest and redness jelly, showing the highest antioxidant activity. Regarding sensory characteristics, no significant differences in the appearance, taste, sweetness, acidity and global assessment were observed among jellies. Nevertheless, these attributes were positively evaluated. In conclusion, the production of different jellies will allow the valorisation of grapevine varieties with less potential for wine production, helping to preserve biodiversity, and be an economic alternative to grape producers who may elaborate an enjoyable product with interesting bioactivity. Key words:grapevine, jellies, physico-chemical characterization, antioxidant activity, sensory analysis IZVLEČEK FIZIKALNO-KEMIČNE IN SENZORIČNE LASTNOSTI ŽELEJEV NAREJENIH IZ SEDMIH SORT GROZDJA (Vitis vinifera L.)Fizikalno-kemične in senzorične lastnosti sedmih sort grozdja so bile prvič analizirane. Želeji so se značilno razlikovali v vsebnosti vode in pepela, v barvi, pH, kislosti in antioksidativni aktivnosti. Žele pripravljen iz sorte 'Tinta Carvalha' je bil najtemnejši in najbolj rdeč. V senzoričnih lastnostih med želeji ni bilo značilnih razlik v izgledu, okusu, sladkosti, kislosti in celotni oceni, vendar so bile te lastnosti pozitivno ovrednotene. Sklepamo, da bo izdelava različnih želejev omogočala ovrednotenje tistih sort vinske trte, ki imajo manjši potencial za pridelavo vina, kar bo prispevalo k ohranjanju raznolikosti žlahtne vinske trte in bo ekonomska alternativa vinogradnikom za izdelavo koristnega izdelka z zanimivo bioaktivnostjo.

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Antioxidant activities, sensory and anti-influenza activity of grape skin tea infusion

Cited by 51 publications

References 44 publications

Applications of Wine Pomace in the Food Industry: Approaches and Functions

Applications of Wine Pomace in the Food Industry: Approaches and Functions

Review of the Pharmacological Effects ofVitis vinifera(Grape) and its Bioactive Constituents: An Update

Physico-chemical and sensory characteristics of jellies made from seven grapevine (Vitis vinifera L.) varieties

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