Characterization in vitro potency of biological active fractions of seeds, skins and flesh from selected Vitis vinifera L. cultivars and interspecific hybrids

Tkacz, Karolina; Nowicka, Paulina; Turkiewicz, Igor Piotr; Golis, Tomasz

doi:10.1016/j.jff.2019.03.029

Cited by 32 publications

(37 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Tkacz et al (2019) reported higher total phenols and flavan-3-ols values for grape seeds from different cultivars, whereas peels have higher phenolic acids, stilbenes, and anthocyannins contents. From the phenolic acids, the caftaric acid was detected in all studied samples, for both seeds and peels, whereas the anthocyanins were found only in seeds of white grape varieties (Jara-Palacios et al, 2016;Sousa et al, 2014;Tkacz et al, 2019). Grape peels contain flavonols such as myricetin, quercetin, kaempferol, isorhamnetin, and derivatives of 3-O-galatoside, 3-O-rutinoside, 3-O-glucuronide, and 3-Oglucoside, all the studied samples containing quercetin-3-O-glucuronide.…”

Section: Polyphenolic Profile Of Grape Byproductsmentioning

confidence: 89%

“…Grape peels contain flavonols such as myricetin, quercetin, kaempferol, isorhamnetin, and derivatives of 3-O-galatoside, 3-O-rutinoside, 3-O-glucuronide, and 3-Oglucoside, all the studied samples containing quercetin-3-O-glucuronide. The flavan-3-ols are most abundant in grape seeds than in peels, catechin and epicatechin being reported for all samples (Jara-Palacios et al, 2016;Tkacz et al, 2019). According to the results obtained by Tkacz et al (2019), the content of total phenols varied from 24.0 to 112.5 mg gallic acid equivalents (GAE)/g in grape seeds and from 13.8 to 104.4 mg GAE/g in grape peels, depending on the variety (Table 3).…”

Section: Polyphenolic Profile Of Grape Byproductsmentioning

confidence: 90%

“…The flavan-3-ols are most abundant in grape seeds than in peels, catechin and epicatechin being reported for all samples (Jara-Palacios et al, 2016;Tkacz et al, 2019). According to the results obtained by Tkacz et al (2019), the content of total phenols varied from 24.0 to 112.5 mg gallic acid equivalents (GAE)/g in grape seeds and from 13.8 to 104.4 mg GAE/g in grape peels, depending on the variety (Table 3). Gülcü et al (2019) underlined the difference between the grape juice and winery byproducts.…”

Section: Polyphenolic Profile Of Grape Byproductsmentioning

confidence: 90%

“…Guaita and Bosso (2019) reported higher antioxidant activity of grape seeds compared to peels, underlining a positive correlation with the tannins content. Tkacz et al (2019) revealed that grape seeds have higher antioxidant activity ranging from 207.9 to 479.7 µmol trolox equivalents (TE)/g compared to peels for which it varied from 17.6 to 339.2 µmol TE/g in function of the variety, with higher values for the red ones (Table 3). The flavan-3-ols present in seeds give high antioxidant activity, whereas for peels the phenolic acids and the flavonols are more important.…”

Section: Antioxidant Propertiesmentioning

confidence: 99%

“…Currently, the global annual production of grapes exceed 75 million of tones, the most important producing countries being China, Italy, the United States, France, Spain, and Turkey (OIV, 2019). About 50% of grapes go to the wine industry, which generates valuable byproducts after the fermentation processes (OIV, 2019;Tkacz, Wojdyło, Nowicka, Turkiewicz, & Golis, 2019) with several health and technological benefits Preedy & Watson, 2019).…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Potential of grape byproducts as functional ingredients in baked goods and pasta

Iuga

Mironeasa

2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Wine making industry generates high quantities of valuable byproducts that can be used to enhance foods in order to diminish the environmental impact and to obtain more economic benefits. Grape byproducts are rich in phenolic compounds and dietary fiber, which make them suitable to improve the nutritional value of bakery, pastry, and pasta products. The viscoelastic behavior of dough and the textural and the sensory characteristics of baked goods and pasta containing grape byproducts depend on the addition level and particle size. Thus, an optimal dose of a finer grape byproducts flour must be found in order to minimize the negative effects such as low loaf volume and undesirable sensory and textural characteristics they may have on the final product quality. In the same time, an enrichment of the nutritional and functional value of the product by increasing the fiber and antioxidant compounds contents is desired. The aim of this review was to summarize the effects of the chemical components of grape byproducts on the nutritional, functional, rheological, textural, physical, and sensory characteristics of the baked goods and pasta. Further researches about the impact of foods enriched with grape byproducts on the human health, about molecular interactions between components, and about the effects of grape pomace compounds on the shelf life of baked goods and pasta are recommended.

show abstract

Section: Polyphenolic Profile Of Grape Byproductsmentioning

confidence: 89%

Section: Polyphenolic Profile Of Grape Byproductsmentioning

confidence: 90%

Section: Polyphenolic Profile Of Grape Byproductsmentioning

confidence: 90%

Section: Antioxidant Propertiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Potential of grape byproducts as functional ingredients in baked goods and pasta

Iuga

Mironeasa

2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

Phytochemical Contents of Different Parts of the Seeded Raisins from the South‐East Anatolia: Enzyme Inhibitory Potential of Pulp Extracts

Karataş

Yener

et al. 2022

Chemistry & Biodiversity

View full text Add to dashboard Cite

In this study, some phytochemical properties of six seeded raisin species that are mainly cultivated in Southeastern Anatolia were investigated. Additionally, some physical and quality characteristics, phenolic contents (by LC‐MS/MS; Liquid Chromatography Tandem Mass/Mass Spectrometer System), anticholinesterase, and antioxidant capacities (DPPH; 2,2‐diphenyl‐1‐picrylhydrazyl free‐radical scavenging, ABTS; 2,2‐azinobis(3‐ethylbenzothiazoline‐6‐sulphonic acid cation‐radical scavenging activity and CUPRAC; cupric reducing antioxidant capacity) of the cultivars were investigated on ground raisins. In all three methods, the antioxidant activity values of seed extracts were determined to be higher than those of leaf and pulp extracts. Remarkably, the seed extract of Banazı Siyahı showed the highest antioxidant activity in ABTS (IC50: 4.35±0.02 μg/mL), DPPH (IC50: 10.78±0.78 μg/mL), and CUPRAC (A0.5: 9.33±0.45 μg/mL) methods. Additionally, the ethanol extracts of all pulp samples showed higher anticholinesterase activity against acetyl‐(AChE) and butyrylcholinesterase (BChE) enzymes than galantamine. According to the LC‐MS/MS results, catechin (21.362 mg analyte/g extract) and epicatechin (44.667 mg analyte/g extract) found to be quite rich in Kerküş seed extract and isoquercitrin (116.873 mg analyte/g extract) and astragalin (31.915 mg analyte/g extract) detected to be quite rich in Banazı Siyahı leaf extract. Considering the mineral content of the varieties and the soil samples they grow in, all of the grape varieties analyzed in the study was found to be rich. Based on these findings, it might be suggested that Banazı Siyahı and Kerküş varieties have potential to be utilized in pharmaceutical and food industries, due to their contents of catechins, isoquercitrin and astragalin.

show abstract

Einfluss ausgewählter roter Fruchtsaftextrakte und deren Inhaltsstoffe auf den Glucosestoffwechsel in vitro und in vivo

Berger¹,

Richling²

2023

Lebensmittelchemie

View full text Add to dashboard Cite

Die Enzyme α‐Amylase und α‐Glucosidase katalysieren die Hydrolyse von Polysacchariden in resorbierbare Monosaccharide und damit die Glucosefreisetzung ins Blut. Durch Glykogenphosphorylase α wird ebenfalls Glucose ins Blut freigesetzt, hier jedoch durch die Hydrolyse von Leber‐ oder Muskelglykogen. Dipeptidylpeptidase IV spielt eine zentrale Rolle bei der Freisetzung von Insulin, indem sie das Inkretinhormon Glucagon‐like‐peptide‐1 (GLP‐1) abbaut. Hemmstoffe dieser Enzyme finden in der therapeutischen Behandlung und Prävention von Diabetes mellitus Anwendung. Neben synthetischen Inhibitoren sind bereits einige natürliche Stoffe mit hemmender Wirkung bekannt, die in unterschiedlichen Lebensmitteln vorkommen. So erwiesen sich vor allem Flavonoide als potente Hemmer. Diese Arbeit beschäftigt sich mit dem Einfluss verschiedener Extrakte aus neun roten Früchten auf die Aktivität der Enzyme α‐Amylase, α‐Glucosidase, Glykogenphosphorylase α und Dipeptidylpeptidase IV in vitro und in vivo sowie der Identifizierung der verantwortlichen Inhaltsstoffe und entstand in Kooperation mit der TU Braunschweig. Alle Saftextrakte enthielten potente Inhibitoren der untersuchten Enzyme. Zu den aktivsten Extrakten zählten die aus Aronia (Aronia melanocarpa), Granatapfel (Punica granatum) und roter Traube (Vitis vinifera). Zur Identifizierung der aktiven Inhaltsstoffe wurden diese drei Extrakte in ihre Anthocyan‐, Copigment‐ und Polymerfraktion getrennt und die ersten beiden Fraktionen in Braunschweig weiter subfraktioniert. Auch hier zeigten sich alle (Sub‐)Fraktionen als potente Inhibitoren der getesteten Enzyme. Eine Studie mit einzelnen Anthocyanen und Copigmenten belegte diese Ergebnisse und gab Hinweise auf die Strukturabhängigkeit des Inhibitionspotentials. So beeinflussen die Anwesenheit und Anzahl der Hydroxyl‐ sowie Methylgruppen, die Molekülgröße und synergistische Effekte die inhibitorische Aktivität. Um eine irreversible Inaktivierung der Enzyme auszuschließen, wurde der Hemmmechanismus der Extrakte und Fraktionen ermittelt. Hierbei zeigte sich, dass alle untersuchten Proben die Aktivität der α‐Amylase und α‐Glucosidase reversibel hemmten.Im Rahmen einer humanen Interventionsstudie wurde der Einfluss eines Extraktes aus Aroniadirektsaft sowie eines roten Traubensaftkonzentrats auf den Blut‐ und Gewebsglucosespiegel als auch auf die Blutinsulinkonzentration untersucht. Für den ersten Extrakt zeigte sich eine signifikante Reduktion der Glucosespiegel, während der zweite die Insulinkonzentration signifikant erhöhte. Für alle Parameter konnten interindividuelle Unterschiede festgestellt werden, die eine Einteilung der Probanden in „Responder” und „Nicht‐Responder” ermöglichte. In der vorliegenden Arbeit konnte das inhibitorische Potential verschiedener Extrakte aus roten Früchten sowie unterschiedlicher Polyphenole auf α‐ Amylase, α‐Glucosidase, Glykogenphosphorylase α und Dipeptidylpeptidase IV in vitro nachgewiesen sowie relevante Struktureigenschaften von Inhibitoren ermittelt werden. Im Rahmen einer humanen Interventionsstudie konnten die beobachteten Effekte auch in vivo bestätigt werden. Die Ergebnisse dieser Pilotstudie sollten zukünftig mit einer höheren Anzahl an Probanden und einer höheren Dosierung der Extrakte abgesichert werden.

show abstract

Characterization in vitro potency of biological active fractions of seeds, skins and flesh from selected Vitis vinifera L. cultivars and interspecific hybrids

Cited by 32 publications

References 29 publications

Potential of grape byproducts as functional ingredients in baked goods and pasta

Potential of grape byproducts as functional ingredients in baked goods and pasta

Phytochemical Contents of Different Parts of the Seeded Raisins from the South‐East Anatolia: Enzyme Inhibitory Potential of Pulp Extracts

Einfluss ausgewählter roter Fruchtsaftextrakte und deren Inhaltsstoffe auf den Glucosestoffwechsel in vitro und in vivo

Contact Info

Product

Resources

About