Biological activities of Egyptian grape and mulberry by-products and their potential use as natural sources of food additives and nutraceuticals foods

Abstract

Interest in the biological role of bioactive compounds present in plant by-products has increased over the last few years. This study aimed to investigate the nutritive value and biological activities of Egyptian Grape leaves (GL), Grape seeds (GS) and Mulberry leaves (ML), as well as investigate the impact of γ-irradiation for improving the utilization of these plant byproducts. The dose level 5.0 kGy showed highest the content of crude protein (24.42, 19.41 and 13.50 mg/100 g), as well as crude fiber (34.26 and 21.18 mg/100 g) for ML, GL and GS, respectively. Mulberry leaves has a highest content of protein and fiber at dose 5.0 kGy compared with GL and GS. The highest total phenolic content was found in GS (9.75 mg/g DW), followed by GL (7.32 mg/g DW) and the lowest in ML (5.97 mg/g DW). While ML had a higher total flavonoids content (5.61 mg/g DW) than GS (4.88 mg/g DW) and GL (2.86 mg/g DW). Total phenolic and flavonoid contents were significantly increased at 5.0 kGy. The highest level (83.25% and 80.24%) of scavenging activity (DPPH %) and inhibition activity of HCT 116 cells was recorded at 5.0 kGy by GS. All extracts irradiated at 5.0 kGy exhibited varying degrees of antibacterial activity against (Gram+ve and Gram-ve), the GS followed by GL then ML showed strong antibacterial activity with a diameter of inhibition zone of 26.2, 24.5 and 19.7 mm, against L. monocytoganes, respectively and 24.4, 21.4 and 17.2 against S. typhimurium, respectively. This study suggests that γ-irradiation is an effective technique to enhance the recovery of phenolics and flavonoids from GL, GS and ML. Also in current study, antioxidant, antibacterial and anticancer activity has been suggested to appear a clear positive relationship with the total phenolic material. This study has proved that the Egyptian GL, GS and ML are rich sources of valuable phytochemicals and nutrients that can serve as a potential source of nutraceuticals and multifunctional food additives (antimicrobial, antioxidant, and anticancer). Phenolic compounds recovered from GL, GS and ML may have a potential role in fighting the COVID-19.

Biological Activities of Grape Seed By-Products and Their Potential Use as Natural Sources of Food Additives in the Production of Balady Bread

“…Among individual phenolic content, the amounts of gallic and protocatechuic were higher than other phenolic acids. These findings were consistent with those of Abdel-Khalek and Mattar [8] who discovered the presence of phenolic compounds in Egyptian grape leaves, grape seeds, and mulberry leaves. They discovered that phenolic compounds differed in the methanolic extracts of all samples.…”

“…These results are in accordance with Meral and Do gan [68]. Catechin and epicatechin are phenolic compounds found in GSP [8]. These compounds have an impact on the color of products.…”

“…Severe protein insufficiency, as well as the rising costs of products of animal origin, has prompted research into developing new protein sources from underutilized wastes and by-products [60,61]. The use of grape leaves and seeds in the manufacturing of value-added protein supplements has the potential to reduce waste and thus environmental issues [8].…”

“…Fruit and vegetable waste is estimated to account for 45-55% of production in Egypt each year. Therefore, attention must be paid to the fruits and vegetable by-products and to make maximum use of them in order to contribute to solving these problems [8]. Plant by-products comprise oligosaccharides, phenolic compounds, proteins, as well as other compounds, making them a rich source of bioactive substances that can feasibly be used as sources of food ingredients in the food industry at no supplemental manufacturing cost and at lowered industrial costs [9,10].…”

Red-Fleshed Apple Flavonoids Extract Alleviates Male Reproductive Injury Caused by Busulfan in Mice

“…Previous studies using pomegranate, purple cauliflower, and purple cabbage have shown that flavonoids have a strong ability to scavenge free radicals [30]. In recent years, functional foods rich in flavonoids have received much attention for their beneficial effects [32]. One study found that phenolic compounds extracted from blackberries are growth-inhibiting compounds with anticancer activity [33].…”