Antioxidant, Anti-Inflammatory and Antiproliferative Effects of the Vitis vinifera L. var. Fetească Neagră and Pinot Noir Pomace Extracts

Balea, Ştefania Silvia; Pârvu, Alina Elena; Pârvu, Marcel; Vlase, Laurian; Dehelean, Cristina; Pop, Tiberia Ioana

doi:10.3389/fphar.2020.00990

Cited by 34 publications

(26 citation statements)

References 56 publications

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“…The grape has been considered a divine fruit since ancient times. As mankind has acquired knowledge and experience, every constituent part of the grape plant has been expanded to its application in various areas of human activities: ecology [1], energetics [2][3][4], medicine [5][6][7], cosmetics [5,8], pharmacy [5,9], food industry [5,10,11], agriculture [5,12], etc. A wide range of nutritious compounds (carbohydrates, fibers, vitamins, minerals, fatty acids, and bioactive phytochemicals) make grapes the most exploited part of the whole grapevine.…”

Section: Introductionmentioning

confidence: 99%

Redox properties of grape wine skin extracts from the Šumadija region: An electron paramagnetic resonance study

Nakarada¹,

Marković²,

Popović³

et al. 2021

Hosp Pharm Int Multi J

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Introduction: Comprising of a unique combination of bioactive polyphenol compounds, grapes are shown to have a beneficial effect on the skin as well as the whole body. They exhibit high antioxidative and antiradical activity through mechanisms of heavy metals chelation, scavenging reactive oxygen species, inhibiting lipid peroxidation, and preserving the integrity of the cell membranes. In the winemaking industry, after crushing and pressing, grape pomace (stems, seeds, pulp, and skin) is removed as a by-product. This valuable source of bioactive compounds is often treated as animal food, compost, raw material in the brewery, but unfortunately mostly disposed of as unusable waste. Aim: The aim of this study was to compare redox properties of absolute EtOH, 50% EtOH, and H2 O grape wine skin extracts in a way of scavenging DPPH radicals, showing that biowaste obtained from grape wineskins could be used as an immense source of bioactive compounds with high antiradical activity. Material and Methods: Electron Paramagnetic Resonance (EPR) spectroscopy was used to detect the activity of grape skin extracts toward DPPH radicals and UHPLC-DAD MS/MS analysis to separate, identify and quantify their active components. Results: The results show that Cabernet Sauvignon and Pinot Blanc grape skin extracts have unexpectedly large potential to remove DPPH radicals from the system. Having in mind the concentration of redox-active components obtained by UHPLC-DAD MS/MS analysis and presented EPR results, there is strong evidence that primarily quercetin 3-O-glucoside, as well as kaempferol 3-O-glucoside, isorhamnetin 3-O-glucoside, kaempferol 7-O-glucoside supplemented with catechin and rutin are responsible for the antioxidative capacity of extracts. Conclusions: This study demonstrates that extracts obtained from grape skins, initially intended as biowaste, exhibit high antiradical activity. The largest quantity of the most redox-active components could be found in 50% EtOH extracts, which we propose to be the starting material for making potent redox-active cosmetic products and dietary supplements.

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Section: Introductionmentioning

confidence: 99%

Redox properties of grape wine skin extracts from the Šumadija region: An electron paramagnetic resonance study

Nakarada¹,

Marković²,

Popović³

et al. 2021

Hosp Pharm Int Multi J

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“…Red grape pomace is known to be valuable raw material to produce polyphenol extracts, including those meant for production of medical preparations [16][17][18][19]. The highest quantities of the total of phenolic compounds were observed in the extracts of fermented Saperavi pomace.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical parameters of grape pomace subject to grape processing technology applied

et al. 2021

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This article presents experimental data on physicochemical parameters (humidity, density, bulk density, effective viscosity) of grape pomace of various white and red grape varieties, subject to the processing technology applied. It was established that pomace humidity varies across a wide range of values, subject to the grape variety, grape processing technology and pressure equipment. A study of Chardonnay pomace was used to note the influence of pressure equipment and processing technology upon pomace humidity. The values of density and bulk density had a strong invert correlation with the humidity index. With increase of humidity, the values of density and bulk density lowered both for white and red pomace. It was shown that the value of effective viscosity of pomace of white grape varieties varied from 8.8 (Chardonnay) to 12.8 (Gewürztraminer) Pa·s; that of red grape varieties varied from 13.2 (Pinot Noir) to 15.8 (Saperavi, fermented pomace) Pa·s. Such variation may have been related to the varietal peculiarities of grapes, pomace humidity, and concentrations of high-molecular compounds. The highest total of phenolic compounds was observed in extracts of fermented Saperavi pomace. The total of pectic substances in grape pomace varied from 5.5 to 7.2% of dry weight for the white grape varieties, and from 4.4 to 5.9% for the red grapes. As for the concentrations of pectic substances, Riesling, Pinot Blanc and Sauvignon Blanc pomace were distinguished among the white grapes, and fermented Cabernet Sauvignon pomace – among the red grapes.

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“…Grounded flaxseeds (Sanovita SRL, Ulmetel, Romania) screened through a 200 μm Retsch sieve were used for flaxseeds ethanolic extract (FLAX) preparation. Shortly, by using a modified Squibb repercolation method, 50 g of flaxseeds flour were extracted with 70% ethanol (1/1.2 g/mL) [ 10 ].…”

Section: Methodsmentioning

confidence: 99%

“…All prophylactic and therapeutic treatments were performed by gavage (1 mL/day p.o.). On day 9, animals were anesthetized (20 mg/kg BW xylazine, 50 mg/kg BW ketamine), blood samples were collected by retro-orbital puncture and the obtained serum was kept at −80 °C until analysis [ 10 ]. Afterward, the animals were sacrificed by cervical dislocation.…”

Section: Methodsmentioning

confidence: 99%

Flaxseed Ethanol Extract Effect in Acute Experimental Inflammation

Chera

Pop

et al. 2022

Medicina

Self Cite

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Background and Objectives: Previous studies demonstrated antioxidant activities for flaxseed and flaxseed oil. The aim of the present study was to evaluate the prophylactic and therapeutic anti-inflammatory and antioxidant effects of flaxseed ethanol extract in acute experimental inflammation. Materials and Methods: The in vivo anti-inflammatory and antioxidant activity was evaluated on a turpentine-induced acute inflammation (6 mL/kg BW, i.m.) by measuring serum total oxidative status, total antioxidant reactivity, oxidative stress index, malondialdehyde, total thiols, total nitrites, 3-nitrotyrosine, and NFkB. The experiment was performed on nine groups (n = 5) of male rats: negative control; inflammation; three groups with seven days of flaxseed extract (100%, 50%, 25%) pretreatment followed by inflammation on day eight; three groups of inflammation followed by seven days of treatment with flaxseed extract (100%, 50%, 25%); inflammation followed by seven days of treatment with diclofenac (20 mg/kg BW). Results: Flaxseed extract anti-inflammatory activity was better in the therapeutic plan than in the prophylactic one, and consisted of NO, 3NT, and NF-κB reduction in a dose dependent way. ROS was reduced better in the therapeutic flaxseed extracts administration, and antioxidants were increased by the prophylactic flaxseed extracts administration. Both, ROS and antioxidants were influenced more by the total flaxseed extract, which was also more efficient than diclofenac. Conclusions: flaxseed extract prophylaxis has a useful antioxidant activity by increasing the antioxidants, and flaxseed extract therapy has anti-inflammatory and antioxidant activities by reducing NF-κB, RNS, and ROS.

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Antioxidant, Anti-Inflammatory and Antiproliferative Effects of the Vitis vinifera L. var. Fetească Neagră and Pinot Noir Pomace Extracts

Cited by 34 publications

References 56 publications

Redox properties of grape wine skin extracts from the Šumadija region: An electron paramagnetic resonance study

Redox properties of grape wine skin extracts from the Šumadija region: An electron paramagnetic resonance study

Physicochemical parameters of grape pomace subject to grape processing technology applied

Flaxseed Ethanol Extract Effect in Acute Experimental Inflammation

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