Profile of bioactive compounds from grape pomace (Vitis vinifera and Vitis labrusca) by spectrophotometric, chromatographic and spectral analyses

Ribeiro, Leomara Floriano; Ribani, Rosemary Hoffmann; Francisco, Thais Martins Guimarães de; Soares, Andréia Assunção; Pontarolo, Roberto; Haminiuk, Charles Windson Isidoro

doi:10.1016/j.jchromb.2015.11.005

Cited by 100 publications

(91 citation statements)

References 31 publications

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“…The samples were by-products of the winemaking process, obtained after the grapes had been pressed. Once in the laboratory, the Merlot grape pomace sample was dried in a convection oven (Marconi MA 035, Brazil) at 80°C for 36 h. The dried residues were milled, stored in polyethylene film bags packed under vacuum and stored at À20°C until use (Ribeiro et al, 2015).…”

Section: Preparation Of the Merlot Grape Pomace Extractmentioning

confidence: 99%

“…The Merlot grape pomace extracts were prepared using a mixture of 40% ethanol and 60% distilled water (Ribeiro et al, 2015). Extraction was done with a solute/solvent ratio of 1:50 (m/v).…”

Section: Preparation Of the Merlot Grape Pomace Extractmentioning

confidence: 99%

“…One such source could be the most important by-product of the wine industry, namely, grape pomace (Fontana, Antoniolli, & Bottini, 2013;Hogan, Canning, Sun, Sun, & Zhou, 2010;Ky & Teissedre, 2015;Ribeiro et al, 2015;Souad, Faten, Emad, Emad, & Doha, 2014). The latter consists mainly of skins, but also of seeds, pedicels and peduncles and the pulp remaining after pressing the grapes.…”

Section: Introductionmentioning

confidence: 99%

“…These compounds are the main determinants of colour, taste, mouth feel and oxidation (Shi, Yu, Pohorly, & Kakuda, 2003). During the winemaking process, a fraction of the phenolic compounds is transferred to the wine, but a significant proportion still remains in the residues, especially in the grape pomace (Iora et al, 2015;Ribeiro et al, 2015;Shi et al, 2003). It is, thus, of interest to characterize and quantify the phenolics and biological effects of grape pomaces within the perspective of their future use in formulations of medicinal foods.…”

Section: Introductionmentioning

confidence: 99%

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Merlot grape pomace hydroalcoholic extract improves the oxidative and inflammatory states of rats with adjuvant-induced arthritis

Gonçalves

Soares

Corrêa

et al. 2017

Journal of Functional Foods

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a b s t r a c tGrape pomace is an agro-industrial residue produced worldwide. The purpose of this study was to identify and quantify the main phenolics present in an hydroalcohlic extract of a Merlot grape pomace and to investigate its effect on the oxidative and inflammatory states of adjuvant-induced arthritic rats. Daily doses of 250 mg of the extract per kg body weight were administered during 23 days. Several oxidative stress indicators in arthritic rats were maintained at their normal or closely normal levels in the plasma, liver and brain by the treatment. Additionally, the grape pomace also showed significant antiinflammatory effects. From the 25 phenolics identified in the grape pomace extract the most abundant ones were catechin and catechin derivatives, which are possibly the most important antioxidant agents. The results suggest a potential applicability of the Merlot grape pomace hydroalcoholic extract in the improvement of the oxidative and inflammatory states in arthritic patients.

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Section: Preparation Of the Merlot Grape Pomace Extractmentioning

confidence: 99%

“…The Merlot grape pomace extracts were prepared using a mixture of 40% ethanol and 60% distilled water (Ribeiro et al, 2015). Extraction was done with a solute/solvent ratio of 1:50 (m/v).…”

Section: Preparation Of the Merlot Grape Pomace Extractmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Merlot grape pomace hydroalcoholic extract improves the oxidative and inflammatory states of rats with adjuvant-induced arthritis

Gonçalves

Soares

Corrêa

et al. 2017

Journal of Functional Foods

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“…Spices (dehydrated and/or in natura) are food flavoring agents that may come from roots, seeds, leaves, flowers, stems (rhizomes), or other parts of plants (IORA et al, 2015;RAJSEKHAR et al, 2012;RIBEIRO et al, 2015).…”

Section: Zingiberaceae: Antimicrobial Activitymentioning

confidence: 99%

Antimicrobial activity of species Zingiber officinale Roscoe and Alpinia purpurata (Vieill.) K. Schum. (Zingiberaceae) - Review

Soares

Jacomassi

Mata

et al. 2018

SCA

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ResumoA funcionalidade dos alimentos nutracêuticos é atribuída aos seus compostos bioativos. Estes compostos são amplamente produzidos pelos vegetais, tais como os compostos fenólicos, que possuem atividade antioxidante e/ou atividade antimicrobiana entre outras, agindo contra danos em macromoléculas como lipídeos, proteínas e ácidos nucléicos. Os metabólitos secundários das plantas, incluindo algumas classes como compostos fenólicos, alcaloides e terpenóides, possuem uma ampla variedade de atividades biológicas com potencial medicinal. Esses metabólitos secundários são considerados compostos bioativos. A família Zingiberaceae tem recebido atenção especial, por produzir muitos compostos bioativos que são úteis em alimentos como ervas e especiarias; aromatizantes e temperos; nas indústrias farmacêutica e cosmética como agentes antioxidantes e antimicrobianos. Os gengibres são reconhecidos como seguros pela American Food and Drug Administration (FDA) e não possuem efeitos colaterais quando consumidos em quantidades moderadas. Estudos recentes demonstram que além dos rizomas, as folhas e flores de algumas espécies de gengibres possuem atividade antioxidante e consequentemente um potencial medicinal. Estudos demonstram que são necessárias pesquisas in vitro e in vivo para avaliar a eficácia dos extratos do gengibre e compreender o seu papel na modulação das vias biológicas e moleculares, possibilitando assim, novas estratégias terapêuticas. Dessa forma, o presente trabalho tem como objetivo, uma revisão bibliográfica sobre a atividade antimicrobiana de Zingiber officinale Roscoe e Alpinia purpurata (Vieill.) K. Schum. (Zingiberaceae), conhecidos popularmente como gengibre e gengibre-vermelho respectivamente e seu uso na Saúde Única.

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Natural extracts from fresh and oven‐dried winemaking by‐products as valuable source of antioxidant compounds

Marchante

Gómez‐Alonso

Alañón

et al. 2018

Food Science & Nutrition

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Winemaking by‐products are a natural source of antioxidant components; however, due to their highly perishable and seasonal nature, they may require a prior conservation step before being processed. Natural extracts from fresh and oven‐dried red grape agro‐industrial by‐products were obtained by ultrasound assisted extraction (UAE), using a hydroalcoholic solution as extracting solvent. Extracts were analyzed by HPLC‐DAD‐ESI‐MS, to know the feasibility of winemaking by‐products as natural sources of phenolic compounds, as well as the effect of the oven‐drying treatment on the phenolic composition. Oven‐drying at 45°C caused a significant decrease on the total phenolic content, which implied a reduction of the antioxidant capacity of the extracts. Also, it produced a decrease in total and individual flavan‐3‐ols, stilbenes, and flavonols, being greater in those extracts from stems. Respect to anthocyanins, which were only identified in grape pomace extracts, oven‐drying caused an important decrease, being the peonidin‐3‐O‐glucoside the more thermosensitive compound. Natural extracts from fresh or oven‐dried winemaking by‐products could be used in other food industries as a valuable source of phenolic compounds with antioxidant properties. However, further studies on other drying methods are required for addressing the preservation of phenolic compounds from winery by‐products successfully.

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Profile of bioactive compounds from grape pomace (Vitis vinifera and Vitis labrusca) by spectrophotometric, chromatographic and spectral analyses

Cited by 100 publications

References 31 publications

Merlot grape pomace hydroalcoholic extract improves the oxidative and inflammatory states of rats with adjuvant-induced arthritis

Merlot grape pomace hydroalcoholic extract improves the oxidative and inflammatory states of rats with adjuvant-induced arthritis

Antimicrobial activity of species Zingiber officinale Roscoe and Alpinia purpurata (Vieill.) K. Schum. (Zingiberaceae) - Review

Natural extracts from fresh and oven‐dried winemaking by‐products as valuable source of antioxidant compounds

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