Antioxidant, antibacterial and cell toxicity effects of polyphenols &lt;i&gt;Fromahmeur bouamer&lt;/i&gt; grape seed extracts

Ghouila, Z.; Laurent, Sophie; Boutry, Sébastien; Elst, Luce Vander; Natèche, Farida; Müller, Robert N.; Baâliouamer, Aoumeur

doi:10.4314/jfas.v9i1.24

Cited by 27 publications

(12 citation statements)

References 28 publications

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“…The method proposed by Ghouila et al () was followed with slight modifications for the extraction process. Briefly, an appropriate amount of dry powder of each plant was dissolved in 100 mL acidified aqueous ethanol (0.1% HCl, v/v) consisted of different ethanol proportions ranged from 0 to 100% (v/v).…”

Section: Methodsmentioning

confidence: 99%

Fortification of milk with plant extracts modifies the acidification and reducing capacities of yoghurt bacteria

Alwazeer

Bulut

Tunçtürk

2019

Int J of Dairy Tech

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The acidification and reducing capacities of yoghurt bacteria were evaluated in different plant extract-enriched milk samples. The milk samples enriched with thyme and grape seed extracts exhibited the highest values of acidification capacity for Lactobacillus delbrueckii subsp. bulgaricus (LB) (0.0065 pH unit/min) and Streptococcus thermophilus (ST) (0.0068 pH unit/min). The highest values of reducing capacity were observed in thyme (À0.98 mV/min), grape (À1.92 mV/min) and green tea (À0.75 mV/min)-enriched samples for LB, ST and mixed culture of LB + ST, respectively. The fortification of yoghurt with plant extracts modified the acidification and reducing activities of starters, thus changing the fermentation time and quality attributes of the product.

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Section: Methodsmentioning

confidence: 99%

Fortification of milk with plant extracts modifies the acidification and reducing capacities of yoghurt bacteria

Alwazeer

Bulut

Tunçtürk

2019

Int J of Dairy Tech

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“…Then, the absorbance was recorded at 517 nm. The ABTS· + scavenging capacity was measured according to Ghouila et al, () with some modifications. The ABTS (170 μl) solution with an absorbance at 734 nm of 0.7 ± 0.2 was mixed with 30 μl of the samples.…”

Section: Methodsmentioning

confidence: 99%

HPLC‐QTOF‐MS/MS profiling, antioxidant, andα‐glucosidase inhibitory activities ofPyracantha fortuneanafruit extracts

Wang

et al. 2019

J Food Biochem

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This study was carried out to optimize the solvent for extracting the antioxidants and α‐glucosidase inhibitors (AGIs) from Pyracantha fortuneana fruit (PFF) and the major chemical components were characterized by HPLC‐QTOF‐MS/MS. The results showed that 50% and 70% acetone (v/v, ml/ml) gave the best extraction efficiency on phenolics and total flavonoids, while 70% acetone and 50% methanol possess better recovery on protein and polysaccharides, respectively. In addition, the 50% and 70% acetone extracts gave the strongest radical scavenging ability and α‐glucosidase inhibitory activity (p > 0.05), but the Fe3+ reducing power of the 50% acetone extract was higher than that of 70% acetone. Correlation analysis indicated that phenolic acids and flavonoids were connected to the antioxidant activity and α‐glucosidase inhibitory activity closely. Moreover, 25 compounds including 7 flavonoids, 6 phenolic acids, 7 organic acids, 3 tannins, 1 terpene, and 1 alkaloid were identified or tentatively identified in the 50% acetone extract. Overall, 50% acetone can be a proper solvent for extracting antioxidants and AGIs from PFF. Practical applications Imbalance between production and clearance of reactive oxygen species (ROS) in the body could induce various chronic diseases. PFF is an edible fruit beneficial to human health; it is reported to be capable of optimizing blood glucose levels and may prevent premature aging. In the present study, PFF was found to be excellent in antioxidant activities and α‐glucosidase inhibitory ability; 50% acetone was found to be the best extraction solvent. In addition, the predominant phytochemical components of the 50% acetone extract were characterized. This study can promote further research of Pyracantha fortuneana in natural functional products, especially in the prevention of type II diabetes and its complication.

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“…Negro et al [ 25 ] reported that the total phenols (gallic acid equivalent (GAE)), total flavonoids (catechin equivalent (CE)), catechin equivalent (CE), and proanthocyanidins (cyanidin equivalent (CyE)) in red grape seed extracts were 8.58 g/100 g dry matter (DM), 8.36 g/100 g DM, 6.41 g/100 g, DM and 5.95 g/100 g DM, respectively. Another study by Ghouila et al [ 26 ] documented that the total phenolic content and total flavonoid content of Ahmeur Bouamer grape seeds were 265.15 mg GAE/g of dry mass and 14.08 mg catechin equivalent (CE)/g of dry mass, respectively.…”

Section: Phytochemical Compounds In Grape Seedsmentioning

confidence: 99%

“…In addition, the authors demonstrated that these extracts completely inhibited Gram-positive bacteria and Gram-negative bacteria at 850–1000 ppm and 1250–1500 ppm, respectively. A study by Ghouila et al [ 26 ] demonstrated that grape seed extracts exhibited antimicrobial activity to Microccocus luteus ATCC ® 9341, S. aureus ATCC ® 29213, E. coli ATCC ® 25992, P. aeruginosa ATCC ® 27853, Aspergillus niger , and Fusarium oxysporum , with a diameter of the inhibition growth zone ranged from 15–20 mm.…”

Section: Pharmacological Propertiesmentioning

confidence: 99%

Phytochemical Constituents, Health Benefits, and Industrial Applications of Grape Seeds: A Mini-Review

2017

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Grapes are one of the most widely grown fruits and have been used for winemaking since the ancient Greek and Roman civilizations. Grape seeds are rich in proanthocyanidins which have been shown to possess potent free radical scavenging activity. Grape seeds are a complex matrix containing 40% fiber, 16% oil, 11% proteins, and 7% complex phenols such as tannins. Grape seeds are rich sources of flavonoids and contain monomers, dimers, trimers, oligomers, and polymers. The monomeric compounds includes (+)-catechins, (−)-epicatechin, and (−)-epicatechin-3-O-gallate. Studies have reported that grape seeds exhibit a broad spectrum of pharmacological properties against oxidative stress. Their potential health benefits include protection against oxidative damage, and anti-diabetic, anti-cholesterol, and anti-platelet functions. Recognition of such health benefits of proanthocyanidins has led to the use of grape seeds as a dietary supplement by the consumers. This paper summarizes the studies of the phytochemical compounds, pharmacological properties, and industrial applications of grape seeds.

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Antioxidant, antibacterial and cell toxicity effects of polyphenols <i>Fromahmeur bouamer</i> grape seed extracts

Cited by 27 publications

References 28 publications

Fortification of milk with plant extracts modifies the acidification and reducing capacities of yoghurt bacteria

Fortification of milk with plant extracts modifies the acidification and reducing capacities of yoghurt bacteria

HPLC‐QTOF‐MS/MS profiling, antioxidant, andα‐glucosidase inhibitory activities ofPyracantha fortuneanafruit extracts

Phytochemical Constituents, Health Benefits, and Industrial Applications of Grape Seeds: A Mini-Review

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