Recuperação de compostos bioativos a partir do bagaço de uva

Gruz, Ana Paula Gil; Sousa, Carla; Torres, Alexandre Guedes; Freitas, Suely Pereira; Cabral, Lourdes Maria Corrêa

doi:10.1590/s0100-29452013000400026

Cited by 11 publications

(11 citation statements)

References 22 publications

(14 reference statements)

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“…Grape pomace from Pinot Noir was derived from white wine production and obtained from a large-scale winemaking industry in Bento Gonçalves, Rio Grande do Sul, Brazil, through a cooperation with the Embrapa Grape and Wine unit. Grape pomace was extracted and concentrated in a reverse osmosis plant at Embrapa as described previously [ 29 ]. Briefly, before extraction, grape pomace was re-hydrated for 1 h, in a 2:1 ( w / v ) pomace:water ratio, at 30 °C.…”

Section: Methodsmentioning

confidence: 99%

Anthocyanin-Rich Grape Pomace Extract (Vitis vinifera L.) from Wine Industry Affects Mitochondrial Bioenergetics and Glucose Metabolism in Human Hepatocarcinoma HepG2 Cells

et al. 2018

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Cancer cells demand high ATP provisions to support proliferation, and targeting of energy metabolism is a good strategy to increase their sensitivity to treatments. In Brazil, wine manufacture is expanding, increasing the amount of pomace that is produced. We determined the phenolic composition and antioxidant properties of a dark skin Grape Pomace Extract and its effects on metabolism and redox state in human hepatocarcinoma HepG2 cells. The material and the methods used represented the industrial process since pomace derived from white wine production and the extract concentrated by pilot plant scale reverse osmosis. Grape pomace extract was rich in polyphenols, mainly anthocyanins, and presented high antioxidant capacity. Short-term metabolic effects, irrespective of any cytotoxicity, involved increased mitochondrial respiration and antioxidant capacity and decreased glycolytic metabolism. Long-term incubation was cytotoxic and cells died by necrosis and GPE was not toxic to non-cancer human fibroblasts. To the best of our knowledge, this is the first report to characterize pomace extract from white wine production from Brazilian winemaking regarding its effects on energy metabolism, suggesting its potential use for pharmaceutical and nutraceutical purposes.

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Section: Methodsmentioning

confidence: 99%

Anthocyanin-Rich Grape Pomace Extract (Vitis vinifera L.) from Wine Industry Affects Mitochondrial Bioenergetics and Glucose Metabolism in Human Hepatocarcinoma HepG2 Cells

et al. 2018

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“…Similarly to anthocyanins, this response was linearly affected by the increase in temperature. Higher temperatures led to better extraction yields due to the increase in cell membrane permeability, as well as the increase in solubility and the diffusion rate [ 31 , 39 , 40 , 41 ].…”

Section: Resultsmentioning

confidence: 99%

Anthocyanin Extraction from Jaboticaba Skin (Myrciaria cauliflora Berg.) Using Conventional and Non-Conventional Methods

Mattos

Santiago

Chaves

et al. 2022

Foods

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This study evaluated the effect of different extraction technologies and conditions in order to obtain jaboticaba skin extracts. Firstly, the skins were extracted by conventional extraction, according to a rotatable central composite design, varying ethanol concentration, solid:liquid ratio, and temperature. Next, ultrasound-assisted extraction was performed using different power densities and times. Finally, high-pressure extractions were performed with varying pressures and times. For agitated bed extraction, the highest anthocyanin content was observed for ethanol concentrations varying between 60% and 80%. Thus, the independent variables which more influenced anthocyanin content were ethanol concentration and solid:liquid ratio. Folin–Ciocalteu reducing capacity was linearly affected by the increase in temperature. Ethanol concentration was the variable that most influenced ABTS+. On the other hand, the increase in ethanol concentration decreased the antioxidant capacity by ABTS+. Considering the ultrasound extraction, increasing its power did not affect total monomeric anthocyanins content, while the increase in process time had better yields. The highest antioxidant capacity and total monomeric anthocyanins were found for the highest extraction time. Similarly, with ultrasound, the increase in high hydrostatic-assisted extraction time positively influenced anthocyanin content and antioxidant capacity. As a result, the ultrasound-assisted method was found to be the best extraction technology for anthocyanins recovery.

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“…A videira é um vegetal que apresenta várias fases no seu desenvolvimento como apresentado na Figura 1. Os resíduos das uvas (Vitis vinifera) abrangem a casca e semente, que possuem um alto teor de composições fenólicas diversificadas (Gruz, Sousa, Torres, Freitas & Cabral, 2013). De acordo com Rockenbach (2008), na casca da uva estão presentes em maior quantidade os flavonóides resveratrol, luteolina e kaempferol.…”

Section: Uvaunclassified

Os benefícios da uva na saúde humana: uma revisão

Aires

Modesto

Santos

2021

RSD

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A busca por alimentos funcionais, aumenta o consumo da uva e a torna objeto de estudos científicos, tendo em vista os benefícios que pode proporcionar à saúde humana. Assim, o trabalho tem como objetivo descrever as funcionalidades atreladas ao consumo da uva (Vitis vinifera), os mecanismos de ação e a relação dos principais compostos ativos presentes na fruta. Como metodologia, foi realizada pesquisas bibliográficas nas bases de dados, Scielo, Periódicos Capes, Microsoft Academic Search, Scopus e ScienceDirect. Trata-se de uma pesquisa descritiva, com abordagens que detalham as características e especificações desde a videira, fruta (casca, polpa e sementes), subproduto, compostos bioativos, composição química e funcionalidades. Como resultado, identificou-se em quantidade elevada os compostos fenólicos, sendo os mais relevantes, os flavonoides, os estilbenos, os ácidos fenólicos e uma diversidade de taninos. Os flavonoides, com maior teor, estão presentes na semente da uva, apresentam ação antioxidante e agem na defesa das plantas contra ações do meio ambiente e animal, como: vírus, insetos, fungos, bactérias, raios UV e diminuições dos hormônios vegetais. O estilbeno, possui ação biológica e terapêutica, tais como as fitoalexinas, e em destaque o resveratrol, atuante no combate à doenças, principalmente as cardiovasculares. Já os taninos, atuam na proteção vegetal em luta com os patógenos. Conclui-se, que a uva possui diversas propriedades funcionais antioxidante, antiinflamatória, antimicrobiana e anticarcinogênica, sendo esse estudo relevante para pesquisas posteriores referente ao tema, tendo em vista os benefícios obtidos pelo consumo da fruta.

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Recuperação de compostos bioativos a partir do bagaço de uva

Cited by 11 publications

References 22 publications

Anthocyanin-Rich Grape Pomace Extract (Vitis vinifera L.) from Wine Industry Affects Mitochondrial Bioenergetics and Glucose Metabolism in Human Hepatocarcinoma HepG2 Cells

Anthocyanin-Rich Grape Pomace Extract (Vitis vinifera L.) from Wine Industry Affects Mitochondrial Bioenergetics and Glucose Metabolism in Human Hepatocarcinoma HepG2 Cells

Anthocyanin Extraction from Jaboticaba Skin (Myrciaria cauliflora Berg.) Using Conventional and Non-Conventional Methods

Os benefícios da uva na saúde humana: uma revisão

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