Influence of grape variety on bioactive compounds, antioxidant activity, and phenolic compounds of some grape seeds grown in Turkey

Ghafoor, Kashif; Uslu, Nurhan; Özcan, Mehmet Musa; Juhaimi, Fahad Al; Babiker, Elfadıl E.; Ahmed, Isam A. Mohamed; Azmi, Ichsan Ulil

doi:10.1111/jfpp.14980

Cited by 8 publications

(8 citation statements)

References 27 publications

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“…Comparing the obtained values with those in the literature [44][45][46], it is possible to affirm that the values are similar to those reported. The slight distinction of the values can be associated with the variety of grape used, maturation phase, cultivation conditions, extraction conditions, among other variables.…”

Section: Dpph (% Dpph Inhibition)supporting

confidence: 88%

A Potential Valorization Strategy of Wine Industry by-Products and Their Application in Cosmetics—Case Study: Grape Pomace and Grapeseed

Ferreira

Santos

2022

Molecules

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Grape pomace and grapeseed are agro-industrial by-products, whose inadequate treatment generates socioeconomic and environmental concerns. Nevertheless, it is possible to valorize them by extracting their bioactive compounds, such as antioxidants (phenolic compounds), vitamin E and fatty acids. The bioactive compounds were extracted using solid-liquid extraction. The yields for phenolic compounds were 18.4 ± 0.4% for grape pomace, and 17.4 ± 0.4%, for grapeseed. For the oil, the yields were 13.3 ± 0.2% and 14.5 ± 0.3% for grape pomace and grapeseed. Antioxidant capacity was assessed by the assay with 2,2-diphenyl-1-picrylhydrazyl (DPPH), and showed that phenolic extract has higher antioxidant capacity than the oils. Grape pomace and grapeseed extracts exhibit, correspondingly, values of 90.8 ± 0.8 and 87.5 ± 0.5 of DPPH inhibition and IC50 of 48.9 ± 0.5 and 55.9 ± 0.7 μgextract·mLDPPH−1. The antimicrobial capacity was assessed by the disk diffusion test, and revealed that, phenolic extracts inhibit the growth of Staphylococcus aureus and Staphylococcus epidermidis. The obtained extracts were incorporated in 10 face cream formulations, with slight modifications in quantities of formulation stabilizers. Their stability was studied for 35 days, and this revealed the possibility of incorporating extracts and oils obtained from by-products as antioxidants in cosmetics, and replacing synthetic ones. As a future recommendation, microencapsulation of the extracts should be performed, in order to increase their stability.

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Section: Dpph (% Dpph Inhibition)supporting

confidence: 88%

A Potential Valorization Strategy of Wine Industry by-Products and Their Application in Cosmetics—Case Study: Grape Pomace and Grapeseed

Ferreira

Santos

2022

Molecules

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“…Dedebas et al (2020) reported antioxidant activity of 4.89 mM equivalent of Trolox (1.292 µg•mL -1 ) for grapeseed oil obtained by cold pressing and stored at 20 °C. Ghafoor et al (2020) reported antioxidant activities in the range of 78-92% of ABTS •+ scavenging for several grape seed oils from Turkey. On the other hand, Li et al (2020) reported an antioxidant activity of 13.0 µM equivalent of Trolox for grape seed oil obtained by Soxhlet extraction with hexane.…”

Section: Seed Oil Antioxidant Activitymentioning

confidence: 99%

Evaluation of the lipidic composition and antioxidant activity of the seed oil from grapes ‘Isabel’ and ‘Rose Niagara’

Isoton¹,

Silvestre²,

Pauletti³

2021

R. Eletr. Cient. da Uergs

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Abstract The growth of the wine sector induces an increase in the amounts of waste produced; an alternative to reuse this waste is the extraction of grapeseed oil, which can be used in several applications due to the aroma and antioxidant properties of this oil. This work aimed to evaluate the yield, chemical composition, and antioxidant activity of the seed oil from grapes of the varieties ‘Isabel’ and ‘Rose Niagara’. The oil was extracted using a Soxhlet extractor and hexane as solvent. The oils have had their chemical composition evaluated regarding the presence of fatty acids, which were identified by gas chromatography. The antioxidant capacity of the oils was evaluated by ABTS+ radical scanning. The treatments were the two grape varieties, with five replicates for each treatment. The data underwent analysis of variance and the means were compared by Tukey’s multiple range test at 5% probability. The obtained results of the seed oils showed a statistical difference between varieties. The ‘Isabel’ variety presented a lower oil (19.12 wt.%), content having stearic acid as the main component, with 42.51 wt.%; whereas the ‘Rose Niagara’ (23,15 wt.% yield) variety had oleic acid as the major compound, with 72.08 wt.%. Regarding antioxidant activity, the ‘Isabel’ variety presented itself superior, with a percentage of ABTS+ radical scavenging of 22.11%, whereas the ‘Rose Niagara’ variety presented 20.85%. The seeds of ‘Rose Niagara’ grapes may be employed as a source of oil due to the higher yield and similar antioxidant activity to the seed oil of ‘Isabel’ grapes. Keywords: Fatty acids; Vitis sp; viticulture; antioxidant activity. Resumo Avaliação da composição lipídica e da atividade antioxidante do óleo de semente de uvas ‘Isabel’ e ‘Niágara rosada’ O crescimento do setor vitivinícola leva a um aumento do volume dos resíduos gerados; uma alternativa reaproveitar estes resíduos é a extração do óleo da semente de uva, que pode ser empregado em diversas áreas, visto que as sementes apresentam propriedades antioxidantes e aromáticas. O objetivo deste trabalho foi avaliar o rendimento, a composição química e a atividade antioxidante do óleo da semente de uva das cultivares ‘Isabel’ e ‘Niágara Rosada’. O óleo foi extraído utilizando um extrator Soxhlet com hexano como solvente. O óleo teve sua composição química avaliada quanto à presença de ácidos graxos, que foram identificados por cromatografia gasosa. A capacidade antioxidante foi avaliada através da varredura do radical ABTS+. Os tratamentos foram as duas variedades de uva, com cinco repetições por tratamento. Os dados de rendimento e de capacidade antioxidante foram submetidos a ANOVA e teste de Tukey a 5% de probabilidade. Os resultados obtidos indicaram diferenças entre as cultivares. A cultivar ‘Isabel’ apresentou menor rendimento de óleo (19,12% m/m), tendo como principal componente o ácido esteárico, com 42,51% m/m, enquanto que a cultivar ‘Niágara Rosada’ (rendimento de 23,15% m/m) apresentou o ácido oleico como o principal componente, com 72,08% m/m. Em relação à atividade antioxidante, a variedade ‘Isabel’ apresentou-se superior, com porcentagem de varredura de 22,11% do radical ABTS, enquanto que a variedade ‘Niágara Rosada’ apresentou 20,85%. As sementes de uvas ‘Niágara Rosada’ podem ser utilizadas como fonte de óleo devido ao maior rendimento e atividade antioxidante semelhante ao óleo de semente de uvas ‘Isabel’. Palavras-chave: Ácidos graxos; Vitis sp; viticultura; atividade antioxidante. Resumen Evaluación de la composición lipídica y actividad antioxidante del aceite de semilla de uva 'Isabel' y 'Rose Niagara' El crecimiento del sector vitivinícola conlleva un aumento del volumen de residuos generados; una alternativa para reutilizar estos residuos es extraer el aceite de la semilla de uva, que puede ser utilizado en la industria alimentaria, farmacéutica y cosmética, ya que las semillas tienen propiedades antioxidantes y aromáticas. Este trabajo tuvo como objetivo evaluar el rendimiento, la composición química y la actividad antioxidante del aceite de semilla de uvas de las variedades 'Isabel' y 'Rose Niagara'. El aceite se extrajo usando un extractor Soxhlet y hexano como disolvente. Los aceites han tenido su composición química evaluada por cromatografía de gases. También se evaluó la capacidad antioxidante de los aceites extraídos. Los tratamientos fueron las dos variedades de uva, con cinco repeticiones por tratamiento. Los datos se sometieron a ANOVA y prueba de rango múltiple de Tukey con una probabilidad del 5%. Los resultados obtenidos mostraron diferencias estadísticas entre las variedades. La uva "Isabel" presentó un contenido de aceite más bajo, con ácido esteárico como componente principal (42.51% en peso); mientras que el "Rose Niagara" tenía ácido oleico como compuesto principal (72.08% en peso). En cuanto a la actividad antioxidante, la variedad "Isabel" presentó un porcentaje de barrido radical ABTS + del 22.11%, mientras que la variedad "Rose Niagara" presentó el 20.85%. Las semillas de las uvas "Rose Niagara" se pueden utilizar como fuente de aceite debido al mayor rendimiento y la actividad antioxidante similar al aceite de semilla de las uvas "Isabel". Palabras-clave: Ácidos grasos; Vitis sp; viticultura; actividad antioxidante.

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“…Phenolic extracts have shown higher antimicrobial potency than pure phenolic compounds [ 17 ]. The reason for this may be that there is a synergistic effect between the components of the extracts [ 18 ]. This is why it is important to study the phenolic content and composition of GSEs and their correlation with antimicrobial activity.…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial Potential, Antioxidant Activity, and Phenolic Content of Grape Seed Extracts from Four Grape Varieties

et al. 2023

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The aim of this study was to evaluate the total phenolic content, composition, and antioxidant and antibacterial activities of four grape seed extracts (Cabernet Sauvignon, Marselan, Pinot Noir, and Tamyanka). The total phenolic content (TPC) and flavonoid, anthocyanin, procyanidin, ascorbic acid, DPPH, and ABTS antioxidant capacities of the grape seed extracts (GSEs) were determined. The extracts showed high TPC values (79.06–111.22 mg GAE/g). The individual components in the GSEs were determined using HPLC. High contents of catechin, epicatechin, and procyanidin B1 were found in the extracts. The antimicrobial activity of the obtained GSEs against Staphylococcus aureus, Bacillus cereus, and Escherichia coli was evaluated using the agar diffusion test and a test to determine the minimum inhibitory concentration (MIC). According to the effect on the growth of pathogens, the extracts were ranked in the following order: Pinot Noir > Marselan > Cabernet Sauvignon > Tamyanka. The tested bacteria showed high sensitivity to the extracts (MIC = 0.12–0.50 mg/mL). According to the MIC values, the bacteria were in the following order: S. aureus > B. cereus > E. coli. A correlation was found between the phenolic content of the GSEs and their antibacterial potential. The obtained results show that the studied GSEs have good potential as antioxidant and antimicrobial agents.

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Influence of grape variety on bioactive compounds, antioxidant activity, and phenolic compounds of some grape seeds grown in Turkey

Cited by 8 publications

References 27 publications

A Potential Valorization Strategy of Wine Industry by-Products and Their Application in Cosmetics—Case Study: Grape Pomace and Grapeseed

A Potential Valorization Strategy of Wine Industry by-Products and Their Application in Cosmetics—Case Study: Grape Pomace and Grapeseed

Evaluation of the lipidic composition and antioxidant activity of the seed oil from grapes ‘Isabel’ and ‘Rose Niagara’

Antimicrobial Potential, Antioxidant Activity, and Phenolic Content of Grape Seed Extracts from Four Grape Varieties

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