Cocoa and Grape Seed Byproducts as a Source of Antioxidant and Anti-Inflammatory Proanthocyanidins

Abstract

Phenolic compounds, which are secondary plant metabolites, are considered an integral part of the human diet. Physiological properties of dietary polyphenols have come to the attention in recent years. Especially, proanthocyanidins (ranging from dimers to decamers) have demonstrated potential interactions with biological systems, such as antiviral, antibacterial, molluscicidal, enzyme-inhibiting, antioxidant, and radical-scavenging properties. Agroindustry produces a considerable amount of phenolic-rich sources, and the ability of polyphenolic structures to interacts with other molecules in living organisms confers their beneficial properties. Cocoa wastes and grape seeds and skin byproducts are a source of several phenolic compounds, particularly mono-, oligo-, and polymeric proanthocyanidins. The aim of this work is to compare the phenolic composition of Theobroma cacao and Vitis vinifera grape seed extracts by high pressure liquid chromatography coupled to a quadrupole time-of-flight mass spectrometer and equipped with an electrospray ionization interface (HPLC-ESI-QTOF-MS) and its phenolic quantitation in order to evaluate the proanthocyanidin profile. The antioxidant capacity was measured by different methods, including electron transfer and hydrogen atom transfer-based mechanisms, and total phenolic and flavan-3-ol contents were carried out by Folin–Ciocalteu and Vanillin assays. In addition, to assess the anti-inflammatory capacity, the expression of MCP-1 in human umbilical vein endothelial cells was measured.

Comparisons of the active components in four unripe raspberry extracts and their activites

“…C, EC and/or gallocatechin are the basic units in the formation of PAs. The simplest PAs (e.g., B1: C plus EC; Figure 1) and dimers of flavan-3-ol units ( Figure S1) have been identified in cocoa and grape seeds (Cádiz-Gurrea et al, 2017). These compounds, in particular B1 and C, in our study, may originate from the developing seeds in unripe raspberry.…”

“…C can modulate the adherence to oral epithelial cells and inhibit Porphyromonas gingivalis, and also in combination with antibiotics (e.g., metronidazole and tetracycline) (Fournier-Larente et al, 2016) or with curcumin (Betts & Wareham, 2014), which is a natural polyphenol from Curcuma longa, it has synergistic effects against multidrug-resistant strains of Acinetobacter baumannii. PAs have higher anti-inflammatory and antibacterial effects, and increase dietary health (Cádiz-Gurrea et al, 2017). However, the bioactivity and solubility of compounds depend on their chemical structures.…”

Multiple effects of grape seed polyphenolics to prevent metabolic diseases

“…PA-rich GSE have been used almost exclusively in most nutritional studies. This is because PAs are the major bioactive component, they are readily extractable by water and/or alcohol, and their low concentration in grape seeds, 2%-3%, would otherwise require high amounts of the whole seeds to be ingested in nutritional studies [15,[60][61][62] . Also, pomace spoils rapidly.…”

Effect of Experimental Parameters on the Extraction of Grape Seed Oil Obtained by Low Pressure and Supercritical Fluid Extraction

“…Grapes (Vitis vinifera L.) are one of the most widely grown fruit crops in the world, and are popularly consumed not only in fresh fruit forms, but also as processed products and derivatives, including dried fruits, jellies, juices, and wines, with about 70% of its crop intended especially for wine production [1][2][3][4]. Grape seeds are an important byproduct in the grape processing process, although not commercially explored [5], and if improperly discarded they generate environmental problems due to the large volume produced [6].…”