Grape and Apple Pomaces from Southern Brazil: Valorization of By-Products through Investigation of Their Antioxidant Potential

Karling, Mariéli; Bicas, Thariane Carvalho; Lima, Vanderlei Aparecido de; Oldoni, Tatiane Luiza Cadorin

doi:10.21577/0103-5053.20170014

Cited by 11 publications

(13 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The 30-40% of the total apple production in the world is damaged, and therefore not marketed, and 20-40% of this is processed for juice extraction (Kennedy et al 1999;FAO 2013). It is estimated that only 20% of apple fruit weight is used and the remaining is discarded (Karling et al 2017). The by-product left after extraction of the juice, called apple pomace, could be used as a livestock feed.…”

mentioning

confidence: 99%

Investigation in terms of digestive values, silages quality and nutrient content of the using pomegranate pomace in the ensiling of apple pomace with high moisture contents

Kara

Güçlü

Baytok

et al. 2018

Journal of Applied Animal Research

View full text Add to dashboard Cite

The purpose of present study was to determine the quality and in vitro digestion parameters in silages of 100% pomegranate pomace (PPS), 100% apple pomace (APS) and 50% pomegranate pomace + 50% apple pomace (PAPS). The digestion parameters of 10% or 20% using of these silages in total mix ration (TMR) of dairy cattle were researched. The dry matter (DM), crude protein, flavonoids, tannins and anthocyanins of pomegranate pomace were higher than those of apple pomace. Fibrous and nonfibrous carbohydrates of pomegranate pomace were similar to those of apple pomace. The silage DM losses in APS decreased with pomegranate pomace (p = .004). The silage density, gas-methane production, and estimated digestion values of PPS and PAPS were higher than those of APS (p < .05). Lactic acid and pH value of APS and the PAPS were higher than the PPS (p < .01). The using of PPS up to 20% in TMR decreased in vitro estimated digestion of TMR (p < .05). The using of APS or PAPS up to 20% in TMR was appropriate for in vitro results. As a result, ensilaging of apple pomace with pomegranate pomace can increase silage density, silage DM; and can decrease silage DM losses; and do not affect silage quality-digestion parameters.

show abstract

mentioning

confidence: 99%

Investigation in terms of digestive values, silages quality and nutrient content of the using pomegranate pomace in the ensiling of apple pomace with high moisture contents

Kara

Güçlü

Baytok

et al. 2018

Journal of Applied Animal Research

View full text Add to dashboard Cite

show abstract

“…Phenolic compounds are formed in secondary metabolism of plants having functions of defense against attack of pests. Such compounds are mainly related for antioxidant activity in fruit, quality of food, potential benefits to health (Li et al, 2006;Burin et al, 2010;Karling et al, 2017;Grygorieva et al, 2018). Total phenolics were calculated using standard curve of gallic acid (O.D.…”

Section: Phenolic Compounds and Antioxidant Activitymentioning

confidence: 99%

Inhibition of Pancreatic Lipase and Characterization by Extracts From Fruit Pomaces Cultivars Grown in Brazilian Semiarid

Borges¹,

Almeida²,

Sá³

et al. 2019

JAS

View full text Add to dashboard Cite

Investigate action of pancreatic lipase inhibition and characterization of extracts obtained from fruit pomace cultivars grown in Brazilian semiarid. Phytochemicals of Vitis labrusca, Passiflora edulis flavicarpa Deg., Citrus sinensis L Osbeck, and Punica granatum L. were extracted by maceration in a hydroethanolic solution. Inhibition activity of pancreatic lipase was performed by ELISA reader. To identify which compounds would probably be responsible for inhibitory activity, extracts were characterized by method of total phenolics using folin ciocalteau, phenolic acids and flavonoids were identified by HPLC, antioxidant potential was quantified by DPPH. With exception of pomegranate seed, all other pomace showed potential for inhibition of lipase. However, V. labrusca had higher percentage of inhibition (89.74%), this percentage similar to that obtained by commercial orlistat inhibitor, which would indicate its use as an efficient inhibitor. For all extracts were found several phytochemical compounds with phenolic characteristics, however, pomaces of P. granatum peel and V. labrusca showed best results in total phenolic and antioxidant activity. P. granatum peel had a high content of total phenolics (82.50 EAG g-1) and the best antioxidant activity (IC50 = 1.47 µg mL-1). All pomace extracts showed varied secondary metabolites, although antioxidant activity from grape and passion fruit pomaces showed potential for inhibition of lipids absorption.

show abstract

“…Виноградные соки обладают высокой антиоксидантной активностью, что связано с большой концентрацией катехина, процианидина В1, транс-ресвератрола, кофейной, коричной и галловой кислот [3][4][5][6][7]. Выжимки, доступные и недорогие отходы переработки урожая, являются важным источником биологически активных соединений, которые могут использоваться в качестве антиоксидантных веществ в пищевой и фармацевтической промышленности [8]. Полифенольные соединения винограда, проявляющие оздоровительное воздействие на организм человека, идентифицированы в составе пищевого концентрата «Эноант» и виноматериала из сорта Каберне-совиньон [9].…”

Section: O R I G I N a L R E S E A R C Hunclassified

Взаимосвязь Между Содержанием Фенольных Соединений В Листьях И В Ягодах Винограда

Viktor

Dmitry²,

Ekaterina³

et al. 2019

Magarach. Vinogradstvo I Vinodelie

View full text Add to dashboard Cite

Фенольные соединения являются вторичными метаболитами высших растений, играют важную роль в физиологии растений и имеют полезные свойства для организма человека, главным образом в качестве антиоксидантов. Более глубокое знание метаболизма фенолов укрепляет основу для их практического применения в виноградарстве и виноделии. Целью данной работы являлась оценка взаимосвязей между содержанием фенольных соединений в листьях и в ягодах различных сортов винограда. Для анализа использованы данные о качественном и количественном составе фенольных соединений, исследованных как в листьях, так и в ягодах винограда, полученные методом высокоэффективной жидкостной хроматографии. Сравнивали содержание веществ 5 фенольных групп и 19 отдельных фенольных соединений. В качестве выборки эксперимента использовали 18 сортов винограда. Использовали замеры в три срока наблюдения. Для анализа данных использовали пакет прикладных программ STATISTICA. Рассчитывали ранговые корреляции Спирмена. Учитывали корреляции, значимые на уровне p <0,05. Для оценки взаимосвязи между содержанием отдельных фенольных соединений в листьях и в ягодах винограда проверена 171 рабочая гипотеза. Только для одного из исследуемых соединений, кофейной кислоты, выявлены значимые и высокие корреляции между его содержанием в листьях и ягодах, что подтверждают соответствующие уравнения регрессии. Для оценки взаимосвязи между содержанием соединений одноименных фенольных групп в листьях и в ягодах винограда проверено 45 рабочих гипотез. Больше всего значимых корреляций выявлено для оксикарбоновых кислот. Для оценки взаимосвязи между содержанием соединений различных фенольных групп в листьях и в ягодах винограда проверено 125 рабочих гипотез. Большинство корреляций является положительными. Таким образом, для кафтаровой и кофейной кислот, кверцетин-3-О-гликозида, кемпферола, (+)-D-катехина, транс-ресвератрол-3-гликозида, процианидина B5 корреляции между их содержанием в листьях и в ягодах винограда являются значимыми. Выявлены положительные и отрицательные корреляции, как между различными отдельными фенольными соединениями, так и между различными группами фенольных веществ. Полученные результаты могут быть использованы в практической селекции винограда при проведении отбора гибридов, перспективных с точки зрения содержания конкретных фенольных соединений.Phenolic compounds are secondary metabolites of higher plants that play an important role in plant physiology, and have beneficial properties for the human body, acting mainly as antioxidants. Deeper knowledge of phenol metabolism strengthens the basis for their practical application in viticulture and winemaking. The aim of this work was to assess the relationship between phenolic compounds content in the leaves and berries of various grapevine cultivars. The qualitative and quantitative phenolic compounds composition data obtained by high performance liquid chromatography was studied both in the leaves and in the fruit. We compared substance content of 5 phenolic groups and 19 individual phenolic compounds. 18 grapevine cultivars were sampled. Measurements were made during 3 observation periods. STATISTICA packaged applications were used to analyze the data. Spearman’s rank correlations were calculated. Correlations significant at p <0.05 were taken into account. 171 working hypotheses were tested to assess the relationship between individual phenolic compounds content in the leaves and berries. Only one of the studied compounds, caffeic acid, revealed significant and high correlations between its content in the leaves and grapes, which was confirmed by corresponding regression equations. 45 working hypotheses were tested to assess the relationship between compounds content of the same phenolic groups in the leaves and berries. The most significant correlations were revealed for hydroxycarboxylic acids. 125 working hypotheses were tested to assess the relationship between compounds content of different phenolic groups in the leaves and berries. Most correlations were positive. Thus, for caftaric and caffeic acids, quercetin-3-O-glycoside, kaempferol, (+) - D-catechin, trans-resveratrol-3-glycoside, procyanidin B5, the correlations between their content in the leaves and in the berries were significant. Positive and negative correlations were revealed, both between various individual phenolic compounds, and between various groups of phenolic substances. The results obtained can be used in practical grapevine breeding during selection of promising hybrids in terms of specific phenolic compounds content.

show abstract

Grape and Apple Pomaces from Southern Brazil: Valorization of By-Products through Investigation of Their Antioxidant Potential

Cited by 11 publications

References 26 publications

Investigation in terms of digestive values, silages quality and nutrient content of the using pomegranate pomace in the ensiling of apple pomace with high moisture contents

Investigation in terms of digestive values, silages quality and nutrient content of the using pomegranate pomace in the ensiling of apple pomace with high moisture contents

Inhibition of Pancreatic Lipase and Characterization by Extracts From Fruit Pomaces Cultivars Grown in Brazilian Semiarid

Взаимосвязь Между Содержанием Фенольных Соединений В Листьях И В Ягодах Винограда

Contact Info

Product

Resources

About