Grape (Vitis vinifera L.): health benefits and effects of growing conditions on quality parameters

Topalović, Ana; Knežević, Mirko; Bajagić, Balša; Ivanović, Ljubica; Milašević, Ivana; Đurović, Dijana; Mugoša, Boban; Podolski-Renić, Ana; Pešić, Milica

doi:10.1016/b978-0-12-819541-3.00020-7

Cited by 7 publications

(4 citation statements)

References 37 publications

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“…These compounds represent the largest group of bioactive compounds, which include other compounds classified in subgroups such as flavonoids (anthocyanins, flavonols, flavanols, among others) and non-flavonoids (phenolic acids, stilbenes and tannins, for example). The content and composition of phenolics compounds remaining can be affected by variety, climate, growing conditions, ripening stage of the grapes and inefficient processing (Topalović et al, 2020).…”

Section: Profile Of the Bioactive Propertiesmentioning

confidence: 99%

Exploratory analysis of bioactive compounds and antioxidant potential of grape (Vitis vinifera) pomace

Ribeiro¹,

Ribani²,

Stafussa³

et al. 2022

Acta Sci Technol

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The aim of this study was to explore the profile of bioactive compounds of Merlot grape pomace by different methodologies including phenolic composition by spectrophotometry, chromatography and spectroscopy and its antibacterial activity. Additionally, the correlation between phenolic compounds and antioxidant activity by principal component analyses (PCA) was evaluated. Merlot grape pomace showed different classes of bioactive compounds such as phenolic acids, flavonoids and stilbene with high antioxidant activity according to the DPPH (2.58 ± 0.07 mg mL‑1), autoxidation of system β-carotene/linoleic acid (70.60 ± 0.91%), ABTS (1.22 ± 0.01 mg mL-1) and FRAP (23.83 ± 0.64 µM FeSO4 g-1) assays. The extracts showed minimum inhibitory concentration for gram-positive and gram-negative bacteria with high values for Bacillus cereus (MIC = 12.5 mg mL-1) and Staphylococcus aureus (MIC = 25 mg mL-1), respectively. In addition, fingerprint regions of the phenolic compounds were found by mid-infrared, supporting the results of the chromatographic analyses. Through the PCA, the antioxidant potential assays had high correlation with phenolic composition. Therefore, considering the significant concentrations of the different bioactive compounds found in Merlot grape pomace, it can be inferred that this cheap by-product can be reused by the food industry in the development of new products

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Section: Profile Of the Bioactive Propertiesmentioning

confidence: 99%

Exploratory analysis of bioactive compounds and antioxidant potential of grape (Vitis vinifera) pomace

Ribeiro¹,

Ribani²,

Stafussa³

et al. 2022

Acta Sci Technol

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“…It was found that oxidative stress is associated with high levels of triglycerides in case of high-fat diet while on the other hand, fat-induced kidney lipotoxicity was prevented by grape seed and skin extract. 32 Polyphenols present in grape seed extracts such as procyanidins improve serum and lipid profile, thus reduce fat accumulation. 33 There were some proposed mechanisms found, which showed anti-lipid property of resveratrol, a bioactive compound of grapes.…”

Section: Anti-inflammatory Activitymentioning

confidence: 99%

A Review on the Nutritional Value and Health Benefits of Different Parts of Grape (Vitis vinifera L.)

2023

TJNPR

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Many of these substances might exhibit advantageous biological action because of their antioxidant qualities. Natural antioxidants generated from plants notably phenolics like quercetin, carnosol, thymol, catechin, and morin have recently attracted more attention because they are highly desirable as food additives or nutritional supplements. 3 V. vinifera is a source of raw materials used in the pharmaceutical sector due to its antioxidant, cardioprotective, hepatoprotective, anticancer, antibacterial, and antiviral activities. There have been reports of the use of V. vinifera or its active ingredients derived from the plant that serve as antibacterial, anticancer, or environmentally beneficial agents. 4 For many illnesses like cancer, cholera, smallpox, nausea, eye infections, sore throats, liver and kidney problems, dried grapes, grape juice, and unripe grapes have all been employed. 5 Numerous studies have shown that grape variety, edaphic, regional, and weather-related factors all significantly influence the phenolic composition of grapes. 6 Due to the bioactive components and therapeutic qualities of grapes, recent studies addressed in the current review supports their use in the development of functional and therapeutic value-added food products. MethodologyScienceDirect, Google Scholar, and PubMed were the main databases used in the literature search and screening for the review article. In order to find relevant publications for the study, the references of articles were looked through. Keywords used for the search were Vitis

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“…Instead, the recovery of by-products into new foods is the best option according to the waste hierarchy [5]. Obtaining new functional foods, with health benefits, from by-products is still limited throughout the world, future research is in line with the growing interest of mankind in improving the quality of life.…”

Section: Introductionmentioning

confidence: 99%

Grape by-Products: Potential Sources of Phenolic Compounds for Novel Functional Foods

Radulescu,

Claudia Buruleanu,

Lucian Olteanu

et al. 2023

Food Science and Nutrition

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Grapes occupy an important position in the human diet, providing both macronutrients and micronutrients indispensable for growth and development. Grapes contain enzymatic and non-enzymatic (nutritional) antioxidants, such as ascorbic acid and bioflavones. High amounts of these valuable compounds are removed through processing, when the skin and the seeds are separated from the pulp. During the vinification process, a large amount of grape pomace is generated that constitutes an important source of value-added products such as phenolic compounds, mainly flavonoids, phenolic acids, and stilbenes. Valorization of wine industry by-products like grape pomace is a suitable strategy for recovering bioactive compounds (mainly polyphenols) and reducing the environmental impact of this industrial waste. The circular bioeconomy refers to maintaining the value of the biological resources in economy for as long as possible, minimizing the waste production. Recovery and utilization of pomace from grape process favors closing the loop to ensure the abovementioned circularity. The experimental screening performed was designed to assess several indices of the polyphenolic composition of several grape byproducts (pomace, steams, and skin and seed mixture), such as total polyphenolic content, total flavonoid content, and their antioxidant activity, for two white grape Romanian varieties (i.e., Fetească Albă and Tămâioasă Românească).

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Grape (Vitis vinifera L.): health benefits and effects of growing conditions on quality parameters

Cited by 7 publications

References 37 publications

Exploratory analysis of bioactive compounds and antioxidant potential of grape (Vitis vinifera) pomace

Exploratory analysis of bioactive compounds and antioxidant potential of grape (Vitis vinifera) pomace

A Review on the Nutritional Value and Health Benefits of Different Parts of Grape (Vitis vinifera L.)

Grape by-Products: Potential Sources of Phenolic Compounds for Novel Functional Foods

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