Potential of Grape Wastes as a Natural Source of Bioactive Compounds

Abstract

Grapes are widely used in the wine and juice industries, which can lead to massive amounts of waste, mostly grape peels and seeds. The antioxidant capacities, total phenolic and flavonoid contents and phenolic profiles of peels and seeds from 30 grape varieties were systemically assessed. The antioxidant activities of fat-soluble, water-soluble and insoluble-bound fractions of grape peels and seeds were evaluated using ferric-reducing antioxidant power and Trolox equivalent antioxidant capacity assays, and their total phenolic contents and total flavonoid contents were determined by the Folin-Ciocalteu method and AlCl3 colorimetry, respectively. It was found that the antioxidant capacities were diverse among different grape peels and seeds. Moreover, several phenolic compounds were identified and quantified, including gallic acid, cyanidin-3-glucoside, epicatechin, catechin gallate, ferulaic acid, rutin and resveratrol, which could contribute to the antioxidant capacities of these grape peels and seeds. Several grape wastes with strong antioxidant activity could be abundant sources of natural bioactive compounds, and have the potential for development into functional foods, food additives and pharmaceuticals.

Sangiovese cv Pomace Seeds Extract-Fortified Kefir Exerts Anti-Inflammatory Activity in an In Vitro Model of Intestinal Epithelium Using Caco-2 Cells

“…In general, lower amounts of phenolic compounds were detected in sgnbs (0.549 meq GA/g of extract), compared to the sgnss (1.620 meq GA/g of extract). These data are consistent with those obtained by Tang and colleagues [48] who found higher TPE value in the seed compared to the peel of grape wastes of Chinese and Australian autochthones cultivars, with TPE values being almost one order of magnitude higher than our data. This finding can be explained by considering the differences concerning the grape cultivar and the agronomic conditions of the grape production country.…”

Utilization of Grape Seed Extract as a Natural Antioxidant in the Technology of Meat Products Inoculated with a Probiotic Strain of LAB

“…Grape seeds, which are by-products of juices and wine production, are a rich source of biologically active compounds [1][2][3][4]. The seeds account for about 5% of the weight of the whole grape, representing approximately 40-50% of solid wastes that different wine industries generate during winemaking process [5].…”

Applications of extracts from skin and seed muscadine grape (Vitis rotundifoliaMichx.) waste on bacterial growth, autoxidation, and color in atlantic salmon (Salmo salarL.)

“…Grape skin and seed are by‐products derived from viticulture and it is well known that they are rich content of phenolic compounds (Tang et al, ). It has been reported their benefits to human health such as inhibition oxidation of human low‐density lipoproteins, antioxidant properties and radioprotective effects, antihyperglycemic effects, anti‐inflammatory effects, and therapy of cancer (Nandakumar, Singh, & Katiyar, ; Pinent et al, ).…”

“…Due to increased attention on sustainability practices, researches have been focusing and working on natural over synthetic compounds (Fontana, Antoniolli, & Bottini, 2013) using waste or by-products as an alternative for cosmetics, pharmaceutical, functional foods, supplements, and food processing (Rockenbach et al, 2011;Tang et al, 2018). Studies have been using the viticulture waste in food products enabling extend shelf life due to their antioxidant capacity and antimicrobial activity (Katalinic et al, 2013;Oliveira et al, 2013).…”