RP-HPLC–DAD analysis of phenolic compounds in pomace extracts from five grape cultivars: Evaluation of their antioxidant, antiradical and antifungal activities in orange and apple juices

Sağdıç, Osman; Öztürk, İsmet; Ozkan, Gülcan; Yetim, Hasan; Ekici, Lütfiye; Yılmaz, Mustafa Tahsin

doi:10.1016/j.foodchem.2010.12.075

Cited by 113 publications

(81 citation statements)

References 25 publications

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“…Respect to the antibacterial activity, our results indicate the existence of a broad spectrum activity present in the grape pomace of both varieties tested, in agreement with the results obtained by other authors [10] [21] [22] [24] [25]. Our results also indicate that grape pomace from Cabernet Sauvignon exhibits greater antibacterial activity than that from Syrah grapes.…”

Section: Antibacterial Activity Of Grape Pomace Extractssupporting

confidence: 92%

“…As grape pomace is a food waste containing antibacterial activity, it represents a huge potential for controlling pathogens transmitted through food, however their ability to control these pathogens has not been explored previously. Since grape pomace composition varies depending on grape variety, climate, vineyard location, and winemaking technology [8]- [10], it is important to investigate the composition and antibacterial activity of each variety separately and thus explore more deeply the biotechnological applications of this residue of the wine industry. In this study, the presence of antibacterial activity against food pathogens was evaluated (Escherichia coli, Salmonella Typhi, S. aureus, and Listeria monocytogenes) in organic extracts obtained from two varieties of grape pomace.…”

Section: Introductionmentioning

confidence: 99%

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Relation between Antibacterial Activity against Food Transmitted Pathogens and Total Phenolic Compounds in Grape Pomace Extracts from Cabernet Sauvignon and Syrah Varieties

Sanhueza¹,

Tello²,

Vivanco³

et al. 2014

AiM

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Grape pomace is the main by-product of wine production that concentrates bioactive metabolites of polyphenolic nature with antibacterial activity. Since grape pomace composition varied depending on grape variety, climate, vineyard location, and winemaking technology, it is important to study the composition and antibacterial activity of each variety separately. In this study, antibacterial activity against different food pathogens was evaluated and its relation with polyphenols content was determined. Grape pomace from Cabernet Sauvignon and Syrah varieties was extracted with methanol/HCl 1% (v/v), followed by sequential extractions with hexane, chloroform and ethyl acetate. Ethyl acetate fraction had the highest antibacterial activity determined through the microdilution method, reaching over 90% of inhibition at 500 µg•ml −1 with the exception of Salmonella Typhi (70% of inhibition). Staphylococcus aureus and Escherichia coli were the most susceptible strains, exceeding 50% of inhibition at 62.5 µg•ml −1 . Ethyl acetate fraction contains the highest phenolic concentration in both Cabernet Sauvignon (132.2 mg of GAE g −1 ) and Syrah (102.6 mg of GAE g −1 ) pomace, as determined by the Folin-Ciocalteau method. Antibacterial activity present in grape pomace extracts is in direct relation to the polar phenolic content, in particular * Corresponding author. L. Sanhueza et al. 226that from Cabernet Sauvignon.

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Section: Antibacterial Activity Of Grape Pomace Extractssupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Relation between Antibacterial Activity against Food Transmitted Pathogens and Total Phenolic Compounds in Grape Pomace Extracts from Cabernet Sauvignon and Syrah Varieties

Sanhueza¹,

Tello²,

Vivanco³

et al. 2014

AiM

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“…Also, the total flavonoid contents ranged from 10.31 ± 3.20 (afang) to 15.54 ± 1.67 mg/QAE/g (editan). However, with the understanding of the limitations of the Folin-Ciocalteau method of quantifying phenol contents in the plant extracts [38,39], we employed the use of HPLC-DAD to have a clearer quantitative distribution of polyphenols present in the extracts. The results ( Fig.…”

Section: Resultsmentioning

confidence: 99%

In vitro neuroprotective properties of some commonly consumed green leafy vegetables in Southern Nigeria

et al. 2016

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Green leafy vegetable is one of the major cuisines in Southern Nigeria and they are not only consumed for their palatability, but also for their nutritional and medicinal properties as reported in folklore. Notable among them are afang (Gnetum africanum), editan (Lasianthera africana) and utazi (Gongronema latifolium). In this study, we investigated the effect of aqueous extracts from afang, editan and utazi leaves on cholinesterases [acetylcho linesterase (AChE) and butyrylcholinesterase (BChE)] and monoamine oxidase (MAO) activities. Fe 2+ chelating abilities were also determined as an assessment of their neuroprotective potentials in vitro. We also assayed for their total phenol contents while the constituent phenolics were characterized using high performance liquid chromatography coupled with diode array detector (HPLC-DAD). The results revealed that the extracts inhibited AChE, BChE and MAO activities and also chelated Fe 2+ in concentration dependent manner. The HPLC-DAD char acterization showed that gallic, caffeic and ellagic acids and rutin were the dominant phenolic compounds in the extracts; nevertheless, utazi had the highest distribution of identified phenolics while afang had the least. The ability of the aqueous extracts of the vegetables to inhibit key enzymes (AChE, BChE and MAO) relevant to neu rodegeneration, as well chelate metal ion could help suggest their possible neuroprotective properties. These vegetables could be use as dietary intervention in the management of neurodegenerative diseases such as Alzheimer's and Parkinson's diseases.

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“…Although in the past decade a number of researches have addressed the extraction, chemical characterization and antioxidant capacity of grape pomace extracts from diverse varieties (Makris et al, 2007;Amico, Chillemi, Mangiafico, Spatafora, & Tringali, 2008;Rockenbach et al, 2011;Sagdic et al, 2011;Fontana et al, 2013;Doshi, Adsule, Banerjee, & Oulkar, 2015;Iora et al, 2015;Otero-Pareja et al, 2015;Ribeiro et al, 2015), only a few studies have explored their antibacterial (Tseng & Zhao, 2012;Oliveira et al, 2013) and anti-inflammatory properties (Melo et al, 2015). However, there are even fewer researches over the antiproliferative potential of grape pomace extracts (Jara-Palacios et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Stability and biological activity of Merlot (Vitis vinifera) grape pomace phytochemicals after simulated in vitro gastrointestinal digestion and colonic fermentation

Corrêa

Haminiuk

Barros

et al. 2017

Journal of Functional Foods

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a b s t r a c tGrape pomace is an abundant/accessible food industry by-product that contains a wide range of phenolic compounds, which have been related to several health benefits and bioactivities. The aim of this study was to mimic the gastrointestinal digestion and the colonic fermentation of Merlot grape pomace, in order to unravel possible phytochemical contents reductions and the processes associated with them, as a tentative to relate the phenolic compound profiles of the extracts with their biological properties. LC-DAD-ESI/MS suggested that the in vitro digestion process promoted drastic qualitative and quantitative reductions in the phenolic compounds profile of the Merlot grape pomace crude extract. Such alterations could be related to the decreases of some bioactivities of the extract, which seems to be the case of antioxidant and antibacterial properties, although not in a directly proportional manner. However, the simulated colonic fermentation seems to have a positive effect over the extract's antiproliferative potential.

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RP-HPLC–DAD analysis of phenolic compounds in pomace extracts from five grape cultivars: Evaluation of their antioxidant, antiradical and antifungal activities in orange and apple juices

Cited by 113 publications

References 25 publications

Relation between Antibacterial Activity against Food Transmitted Pathogens and Total Phenolic Compounds in Grape Pomace Extracts from Cabernet Sauvignon and Syrah Varieties

Relation between Antibacterial Activity against Food Transmitted Pathogens and Total Phenolic Compounds in Grape Pomace Extracts from Cabernet Sauvignon and Syrah Varieties

In vitro neuroprotective properties of some commonly consumed green leafy vegetables in Southern Nigeria

Stability and biological activity of Merlot (Vitis vinifera) grape pomace phytochemicals after simulated in vitro gastrointestinal digestion and colonic fermentation

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