Phenolic composition and antioxidant capacity of pomaces from four grape varieties (<i>Vitis vinifera</i> L.)

Cerda-Carrasco, Aarón de la; López‐Solís, Remigio; Nuñez-Kalasic, Hugo; Peña‐Neira, Álvaro; Obreque‐Slier, Elías

doi:10.1002/jsfa.6856

Cited by 85 publications

(81 citation statements)

References 36 publications

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“…But in the present study the TPC content of red GP was significantly higher than in white GP, whereby the findings of Baumgärtel et al (2007) suggest only a marginal higher TPC content in red than in white GP. In contrast to these results, De La Cerda-Carrasco et al (2014) reported higher concentrations of TPC in white GP (Sauvignon blanc, Chardonnay) than in red GP (Cabernet sauvignon, Carmenere) obtained from a winegrowing area in Chile, being consistent with a more complete extraction of polyphenols from berries during red winemaking process. It is well-known that the concentration and the composition of TPC depend largely on edaphic, geographic, weather-related factors, viticultural practice and winemaking techniques (Obreque-Slier et al 2013;De la CerdaCarrasco et al 2014).…”

Section: Content Of Crude Nutrients and Tpc Of Different Gp Cultivarscontrasting

confidence: 77%

Determination of polyphenol and crude nutrient content and nutrient digestibility of dried and ensiled white and red grape pomace cultivars

Winkler

Weber

Ringseis

et al. 2015

Archives of Animal Nutrition

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The present study aimed to determine the nutrient and energy content of fresh and ensiled grape pomace (GP) from different grape varieties originating from Germany, and to estimate the feed value of dried white, dried red and ensiled white GP by calculating nutrient digestibility and the content of metabolisable energy (ME) and net energy lactation (NEL) measured in sheep as a ruminant model. GP from red cultivars had higher contents of organic matter (OM), crude protein (CP), ether extract (EE), crude fibre (CF), total phenolic contents (TPC) and ME, whereas the concentrations of ash and sugar were lower than from white cultivars. Compared with untreated GP, ensiled GP had increased concentrations of CP (+19%), ether extract (EE; +23%) and CF (+12%) and a higher ME content (+7%) and markedly decreased concentrations of sugar (-99.6%) and TPC (-48%). The concentrations of dry matter, OM and ash were not different between ensiled and fresh GP. Compared with dried GP, ensiled GP had a higher nutrient digestibility (OM, +32%; CP, +43%; CF, +46%; neutral detergent fibre [NDF], +54%; acid detergent fibre [ADF], +69%) and higher energy values (ME, +16%; NEL, +19%). The digestibility of OM, CP, EE and CF and the energy content were higher for dried red than for dried white GP, whereas the digestibility of NDFOM and ADFOM was lower for dried red than dried white GP. In conclusion, the results show that both red and white GP are suitable dietary sources for enrichment with TPC. Furthermore, compared with drying ensiling of GP improves the feeding value of GP and is a good possibility of preserving the seasonally produced by-product of winemaking for ruminant feeding.

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Section: Content Of Crude Nutrients and Tpc Of Different Gp Cultivarscontrasting

confidence: 77%

Determination of polyphenol and crude nutrient content and nutrient digestibility of dried and ensiled white and red grape pomace cultivars

Winkler

Weber

Ringseis

et al. 2015

Archives of Animal Nutrition

View full text Add to dashboard Cite

show abstract

“…Previous observations in grape pomace of Vitis vinifera L. mentioned that the most abundant flavonoid and phenolic acid was epicatechin and gallic acid, respectively. (Rodríguez Montealegre and others ; Obreque‐Slier and others ; de la Cerda‐Carrasco and others ). In the current study, our results presented similar results in pomace of Muscadinia rotundifolia “Noble.” The main components of F2 were tannins.…”

Section: Discussionmentioning

confidence: 95%

Phenolic Fractions from Muscadine Grape “Noble” Pomace can Inhibit Breast Cancer Cell MDA‐MB‐231 Better than those from European Grape “Cabernet Sauvignon” and Induce S‐Phase Arrest and Apoptosis

Luo

Zhang

et al. 2017

Journal of Food Science

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Tons of grape pomace which still contained a rich amount of plant polyphenols, is discarded after winemaking. Plant polyphenols have multi-functional activities for human body. In this study, polyphenols of pomaces from Muscadinia rotundifolia "Noble" and Vitis vinifera "Cabernet Sauvignon" were extracted and fractionated, and then they were analyzed with LC-MS and the inhibitory effects on breast cancer cells were compared. The inhibition on MDA-MB-231 cells of fractions from "Noble" was further evaluated. The results showed that polyphenols from 2 grape pomaces could be separated into 3 fractions, and ellagic acid and/or ellagitannins were only detected in fractions from "Noble" pomace. All 3 fractions from "Noble" pomace inhibited MDA-MB-231 better than MCF-7. But fraction 2 from "Cabernet Sauvignon" inhibited MCF-7 better while fraction 1 and fraction 3 inhibited both 2 cells similarly. Moreover, the fractions from "Noble" pomace rather than "Cabernet Sauvignon" can inhibit MDA-MB-231 better. Finally, fractions from "Noble" pomace can induce S-phase arrest and apoptosis on MDA-MB-231. These findings suggested the extracts from grape pomace especially those from "Noble," are potential to be utilized as health beneficial products or even anti-breast cancer agents.

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“…It was reported that the phenolic composition of V . vinifera L. fruits is highly dependent on the grape variety (de la Cerda‐Carrasco et al ., ). The different chemical groups of polyphenols identified in different fruit parts have been summarized in Fig.…”

Section: Phytochemicalsmentioning

confidence: 97%

“…Furthermore, for the first time, piceatannol, a stilbene analogue to resveratrol, was identified and quantified in grape pomace (Antoniolli et al, 2015). It was reported that the phenolic composition of V. vinifera L. fruits is highly dependent on the grape variety (de la Cerda-Carrasco et al, 2015). The different chemical groups of polyphenols identified in different fruit parts have been summarized in Fig.…”

Section: Phytochemicalsmentioning

confidence: 98%

Review of the Pharmacological Effects ofVitis vinifera(Grape) and its Bioactive Constituents: An Update

2016

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Vitis vinifera fruit (grape) contains various phenolic compounds, flavonoids and stilbenes. In recent years, active constituents found in the fruits, seeds, stems, skin and pomaces of grapes have been identified and some have been studied. In this review, we summarize the active constituents of different parts of V. vinifera and their pharmacological effects including skin protection, antioxidant, antibacterial, anticancer, antiinflammatory and antidiabetic activities, as well as hepatoprotective, cardioprotective and neuroprotective effects in experimental studies published after our 2009 review. Clinical and toxicity studies have also been examined. Copyright © 2016 John Wiley & Sons, Ltd.

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Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis vinifera L.)

Abstract: Grape pomaces from four varieties showed high but diverse contents of polyphenols and antioxidant capacities. Thus grape pomaces represent an important potential source of polyphenols, which could be useful for nutritional and/or pharmacological purposes.

Cited by 85 publications

References 36 publications

Determination of polyphenol and crude nutrient content and nutrient digestibility of dried and ensiled white and red grape pomace cultivars

Determination of polyphenol and crude nutrient content and nutrient digestibility of dried and ensiled white and red grape pomace cultivars

Phenolic Fractions from Muscadine Grape “Noble” Pomace can Inhibit Breast Cancer Cell MDA‐MB‐231 Better than those from European Grape “Cabernet Sauvignon” and Induce S‐Phase Arrest and Apoptosis

Review of the Pharmacological Effects ofVitis vinifera(Grape) and its Bioactive Constituents: An Update

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