Phenolic Composition and Antioxidant Activity of Peel, Pulp and Seed Extracts of Different Clones of the Turkish Grape Cultivar ‘Karaerik’

Küpe, Muhammed; Karataş, Neva; ÜNAL, Mehmet Settar; Erċışlı, Sezai; Baroň, Mojmí­r; Sochor, Jiří­

doi:10.3390/plants10102154

Cited by 34 publications

(24 citation statements)

References 60 publications

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“…TPC increased three-fold as GSP substitute increased from 0 to 15 g GSP/100 g flour. These results are in accordance with those described by Kupe et al [67] who discovered that grape seeds contain higher phenolic content than peel and pulp, and that total phenolic content was about 245-207 mg GAE/100 g in nine cultivars of grape seeds. Many studies have shown that phenolic compounds have antioxidant capacity.…”

Section: Phenolic Acids Identification and Antioxidants Capacity In A...supporting

confidence: 93%

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

Elkatry

Ahmed

El-Beltagi

et al. 2022

Foods

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The biological function of bioactive compounds found in plant by-products has triggered expanded interest in recent years. This study aims to produce balady bread enriched with dietary fiber, mineral, and phenolic compounds by the addition of grape seeds powder (GSP) at different levels (5%, 10%, and 15% as a partial substitute for wheat flour). The results show that balady bread (Bb) and grape seed powder have ash contents of about 1.97% and 3.04%, lipid contents of 3.22% and 17.15%, protein contents of 11.16% and 12.10%, fiber contents of 1.06% and 44.90%, and carbohydrates contents of 56.52% and 29%, respectively. Moreover, grape seed powder contains a higher level of iron and zinc about 30.02 and 9.43 mg/kg than the Bb control sample which contains about 8.19 and 7.25 mg/kg respectively. The findings revealed that balady bread fortified with grape seed powder contains a high amount of total polyphenols content (TPC), total flavonoid content (TF), and antioxidant capacity. The farinograph test results showed that increasing the GSP concentration in the flour above 10% reduced dough development, stability, and farinograph quality number. The addition of GSP to wheat flour accelerated the dough’s water absorption and mixing tolerance. Grape seed incorporation levels up to 10% (w/w) had no negative effect on dough rheological performance. The sensory evaluation of bread showed that samples that were enriched with grape seeds powder at up to 10% had good quality. Based on these findings, it is recommended to replace up to 10% GSP in the manufacturing of fortified balady bread with satisfactory physical and sensory characteristics and high TPC and antioxidant activity.

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Section: Phenolic Acids Identification and Antioxidants Capacity In A...supporting

confidence: 93%

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

Elkatry

Ahmed

El-Beltagi

et al. 2022

Foods

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“…Also, Matloub [48] reported that the content of total phenols and flavonoids of grape leaves were 380, 94 µg GAE/mg and 107, 21 µg QEs/mg, respectively. Kupe et al [49] reported that grape seeds are richer sources of total phenolic content than peel and pulp, and total phenolic content in grape seeds of nine varieties was found to be significant (245-207 mg GAE/100 g). The phenol and flavonoid values of these studies were lower than the values obtained by this study, While, high values were shown by Yu et al [34] the total phenol (TP) content of six China mulberry leaves ranged from 30.4 equivalents (GAE) mg/g DW to 44.7 GAE mg/g DW.…”

Section: Total Phenolics and Flavonoids Contentsmentioning

confidence: 99%

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

Abdel-Khalek

Mattar

2022

Food Measure

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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.

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“…The Folin–Ciocalteu method was used to determine the total phenolic content (Kupe et al, 2021) using a UV–vis spectrophotometer (Amersham Bioscience, Cambridge, UK) at 750 nm. On the day of the analysis, the samples were diluted in distilled water (1:10, w/v) and homogenized using an ultraturrax (IKA T181, Germany) at 9000 rpm for 2 min and then filtered with a Whatman No.1 filter paper.…”

Section: Methodsmentioning

confidence: 99%

Development and characterization of edible films based on carboxymethyl cellulose enriched with pomegranate seed oil and the coating of strawberries

Melikoğlu

Hayatioğlu

Hendekçi

et al. 2022

Food Processing Preservation

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The cellulose‐based polysaccharide edible film enriched with pomegranate seed oil was characterized and used for the coating of strawberries to determine the effects on their quality over shelf life. Edible bioactive films were prepared with carboxymethyl cellulose (CMC) which contained different concentrations (0.1, 1, 2, and 3%) of pomegranate seed oil (PSO). It was found that the opacity and roughness of films increased with the increasing concentration of PSO. The FTIR spectra results with a lower transmittance of the –OH stretching band at around 3350 cm−1, showed that the hydrophobic nature of the films increased where the moisture absorption of the bioactive films decreased with the addition of pomegranate seed oil. The weight loss of the coated strawberries decreased 35% less than the control at the end of the 16 d of storage period at 5 ± 1°C. The total phenolic content of the strawberries was preserved with the coating process at the level of 70%. Pomegranate seed oil‐enriched CMC edible coatings showed promise as a tool for quality maintenance of strawberries. Practical applications Edible films and coatings are bio‐based, environmentally friendly technologies that have the potential to extend the shelf life of fruits and vegetables, reduce microbial spoilage, and preserve their unique flavor. CMC is a colorless, tasteless, non‐toxic, non‐allergenic, and odorless anionic polysaccharide and is widely used as an edible coating material. Strawberries, which are potential raw materials for edible coating applications, have a very short shelf life. Various applications such as cold storage, chemical preservatives, and modified environmental packaging have been developed to preserve the quality of strawberry fruit and extend its shelf life. However, many of these uses have a detrimental effect on aroma, color, texture, or flavor. For this reason, the use of CMC is an alternative to increase the shelf life of strawberries and to preserve their quality properties during storage. In addition, the use of various essential oils will increase the effectiveness of the application.

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Phenolic Composition and Antioxidant Activity of Peel, Pulp and Seed Extracts of Different Clones of the Turkish Grape Cultivar ‘Karaerik’

Cited by 34 publications

References 60 publications

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

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

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

Development and characterization of edible films based on carboxymethyl cellulose enriched with pomegranate seed oil and the coating of strawberries

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