Characterization of Polyphenolics in Grape Pomace Extracts Using ESI Q-TOF MS/MS

Mj, Zhu

doi:10.24966/fsn-1076/100001

Cited by 8 publications

(4 citation statements)

References 31 publications

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“…TPC values of the four grape marcs closely match the data reported by several other authors [36,44,45] that have observed phenolic content levels between 30 and 70 mg/g DW. In a previous work focused on Negroamaro wine a similar TPC value (41.9 mg/g DW) was recorded [46].…”

Section: Discussionsupporting

confidence: 90%

“…For instance, Oliviera et al [17] in grape marc obtained from the main red grape varieties of the Douro Region (Portugal) identified 50 compounds with molecular weights ranging from 465 and 1623 Da after a MALDI TOF analysis. On the contrary, a Q-TOF analysis on Cabernet Sauvignon grape marc identified only eight compounds [36], and a different study on Sicilian samples identified 11 anthocyanin derivatives [49,50]. This qualitative/quantitative variation suggests a great intraspecific biodiversity that could also be used to identify grape varieties.…”

Section: Discussionmentioning

confidence: 93%

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Antioxidant Activity and Polyphenols Characterization of Four Monovarietal Grape Pomaces from Salento (Apulia, Italy)

et al. 2021

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The wine industry annually produces millions of tons of by-products rich in polyphenolic compounds that can be reused as secondary raw material in the food, cosmetic and pharmaceutical industries. The purpose of this work was to describe the presence of nutraceutical compounds and to evaluate the antioxidant activity of pomaces from three Apulian (South-Italy) grape varieties (Negroamaro, Malvasia di Lecce and Primitivo) and to compare them with one of the most cultivated wines in Europe (Cabernet Sauvignon). The main classes of polyphenolic substances were characterized via high performance liquid chromatography/diode array detector/mass spectrometer time of flight (HPLC/DAD/TOF) and the antioxidant activity was evaluated with three different methods. The four investigated grape marcs have shown different polyphenols and antioxidant activities. Primitivo marc showed the higher antioxidant activity due to the excellent level of polyphenols, followed by the Negroamaro cultivar. In addition, marcs from traditional Apulian vines showed higher antioxidant activities than Cabernet Sauvignon because of an elevated level of active polyphenolic substances such as catechin, epicatechin, quercetin and its derivatives.

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Section: Discussionsupporting

confidence: 90%

Section: Discussionmentioning

confidence: 93%

Antioxidant Activity and Polyphenols Characterization of Four Monovarietal Grape Pomaces from Salento (Apulia, Italy)

et al. 2021

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“…The results proved that GPE contain high amount of phenolic compounds and moderate concentration of total flavonoids. The obtained value of TPC and TFC are consistent with the results obtained with other studies [34,35]. TPC and TFC are natural antioxidants and are therapeutically very useful biomolecules due to their redox properties with many health-beneficial effects.…”

Section: Name Of Phytochemicals Concentrationsupporting

confidence: 92%

Exploiting Fruit Waste Grape Pomace for Silver Nanoparticles Synthesis, Assessing Their Antioxidant, Antidiabetic Potential and Antibacterial Activity Against Human Pathogens: A Novel Approach

Saratale

Kim

et al. 2020

Nanomaterials

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Grape pomace, a most abundant and renewable wine industry waste product was utilized as a suitable reducing, capping, and stabilizing biomolecules for green synthesis of silver nanoparticles (AgNPs). The physicochemical properties of biosynthesized grape pomace extract (GPE)-AgNPs were duly appraised via UV–Visible spectroscopy, X-ray diffractometer (XRD), Fourier-transform infrared spectroscopy (FTIR), and transmission electron microscopy. The analytical studies revealed that the GPE-AgNPs were well formed and stable in nature. The functional groups of organic molecules of GPE are present on the surface of AgNPs with average NPs diameter in the range of 20–35 nm. GPE-AgNPs exhibited significant free radical scavenging activity mainly DPPH radical (IC50, 50.0 ± 2.25 μg/mL) and ABTS radical (IC50, 38.46 ± 1.14 μg/mL). Additionally, the synthesized AgNPs showed noticeable inhibition of carbohydrate hydrolyzing enzymes mainly, α-amylase (IC50, 60.2 ± 2.15 μg/mL) and α-glucosidase (IC50, 62.5 ± 2.75 μg/mL). The GPE fabricated AgNPs showed noteworthy antibacterial potential against infectious bacteria viz., Escherichia coli and Staphylococcus aureus. The reaction mechanism of antibacterial activity was studied by measuring the bacterial cell membrane breakage and cytoplasmic contents, mainly, nucleic acid, proteins, and reducing sugar. Therefore, this research attempt illustrated the potential of GPE as a novel source intended for the biosynthesis of AgNPs that may open up new horizons in the field of nanomedicine.

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“…The compounds 3, 5, 8-10 exhibited [M-H]at m/z 577, 865, and 1153, respectively. These compound and fragments were compatible with procyanidin B-type dimer, trimer, and tetramer isomers (Zhang & Zhu, 2015). The compounds 7 and 15 exhibited precursor ion [M-H]at m/z 289.0720 and 285.0388, which correspond to catechin and kaempferol, respectively, by comparison with standard.…”

Section: Bean Coat Analysismentioning

confidence: 83%

NMR and LC-MS assessment of compound variability of common bean (Phaseolus vulgaris) stored under controlled atmosphere

Coelho

Filho

Silva

et al. 2020

LWT

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Characterization of Polyphenolics in Grape Pomace Extracts Using ESI Q-TOF MS/MS

Cited by 8 publications

References 31 publications

Antioxidant Activity and Polyphenols Characterization of Four Monovarietal Grape Pomaces from Salento (Apulia, Italy)

Antioxidant Activity and Polyphenols Characterization of Four Monovarietal Grape Pomaces from Salento (Apulia, Italy)

Exploiting Fruit Waste Grape Pomace for Silver Nanoparticles Synthesis, Assessing Their Antioxidant, Antidiabetic Potential and Antibacterial Activity Against Human Pathogens: A Novel Approach

NMR and LC-MS assessment of compound variability of common bean (Phaseolus vulgaris) stored under controlled atmosphere

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