Polyphenol constituents and antioxidant activity of grape pomace extracts from five Sicilian red grape cultivars

Ruberto, Giuseppe; Renda, Agatino; Daquino, Carmelo; Amico, Vincenzo; Spatafora, Carmela; Tringali, Corrado; Tommasi, Nunziatina De

doi:10.1016/j.foodchem.2005.09.041

Cited by 222 publications

(177 citation statements)

References 32 publications

Supporting

Mentioning

135

Contrasting

Unclassified

Order By: Relevance

“…(Lana and Tijskens 2006, Žitňanová et al 2006, Ruberto et al 2007); however, we suggest compensating the lower AA values by higher potatoes consumption. Our previous results (Hamouz et al , Šulc et al 2007 showed that AA is much higher in fresh matter (tubers juice) than in dry matter extract.…”

Section: Resultsmentioning

confidence: 50%

Differences in phenolic content and antioxidant activity in yellow and purple-fleshed potatoes grown in the Czech Republic

Lachman¹,

Hamouz²,

Šulc³

et al. 2008

PLANT SOIL ENVIRON

View full text Add to dashboard Cite

The aim of this study was to determine the total phenolic (TP) content and antioxidant activity (AA) in yellow (cvs. Impala, Karin, Dita, Saturna) and purple-fleshed (cvs. Valfi, Violette) potatoes grown in the Czech Republic in 2004 in four locations in precise field trials. TP content was determined by Folin-Ciocalteau assay and AA by DPPH assay both in freeze-dried tuber matter. Results showed a statistical significant difference in TP content and AA between yellow and purple-fleshed potatoes. Purple-fleshed cultivars showed higher TP content (by 60%) than yellow-fleshed cultivars; AA in purple-fleshed cultivars was twice as high as in yellow-fleshed potatoes. A medium linear correlation between TP and AA was found (r 2 = 0.747). Average TP content in yellow-fleshed cultivars was 2.96 GAE (g of gallic acid per kg dm); in purple-fleshed cultivars it was 4.68 GAE. Average AA in yellow-fleshed cultivars was 11.26 EAA (mg of ascorbic acid per 100 g dm) and in purple-fleshed cv. 24.79 EAA. Purple-fleshed potatoes showed a lower variation among localities (only 6%). Hence, regarding a relatively high potato intake by Czechs (72 kg per capita a year), contribution of potatoes, especially purple-fleshed, to total antioxidants intake should be considered.

show abstract

Section: Resultsmentioning

confidence: 50%

Differences in phenolic content and antioxidant activity in yellow and purple-fleshed potatoes grown in the Czech Republic

Lachman¹,

Hamouz²,

Šulc³

et al. 2008

PLANT SOIL ENVIRON

View full text Add to dashboard Cite

show abstract

“…According to Dávalos et al (2005) and Ruberto et al (2007), the antioxidant activity of the fruits and fruit jellies was directly related to the content of phenolic compounds, and these compounds could be degraded by physical-chemical factors related to food processing. As expected, apple and pear showed the lowest antioxidant capacity (Kevers et al 2007).…”

Section: Resultsmentioning

confidence: 99%

Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jelly

Bof

Fontana

Piemolini-Barreto

et al. 2012

Braz. arch. biol. technol.

View full text Add to dashboard Cite

The effect of freezing and processing technology on the antioxidant capacity of grape (Vitis vinifera), apple (Malus domestica), strawberry (Fragaria x Anassa), pear (Pyrus communis L.), guava (Psidium guajava L.), and fig (Ficus carica L.) was evaluated for 90 days. Under a storage temperature of -15 ° C, there was no significant difference in the antioxidant capacity of grape and fig pulp, and a higher antioxidant capacity was found for guava pulp (27 µmol/g). While the technological processing did not affect the antioxidant capacity of pear and apple jellies, allother jellies studied showed a reduced antioxidant capacity. The processing reduced the antioxidant capacity of grapes in 45%. Among the fruit products, the highest antioxidant activities were found for guava pulp and jelly (27 and 25 µmol/g, respectively), followed by grape pulp (22 µmol/g).

show abstract

“…Concentrações similares às encontradas em nosso estudo foram obtidas em recente trabalho publicado pelos pesquisadores Ruberto et al (2007), que relataram extrair do bagaço de diferentes cultivares de uva, usando solvente metanol acidificado, valores médios de antocianinas totais na faixa de 0,38 a 2,9 g.100 g -1 em peso seco. Negro, Tommasi e Miceli (2003) encontraram conteúdos de antocianinas totais de 0,98 g (equivalente a malvidina).100 g -1 em peso seco.…”

Section: Antocianinas Totaisunclassified

Influência do solvente no conteúdo total de polifenóis, antocianinas e atividade antioxidante de extratos de bagaço de uva (Vitis vinifera) variedades Tannat e Ancelota

Rockenbach¹,

Silva²,

Rodrigues³

et al. 2008

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

É de conhecimento científico o potencial antioxidante dos compostos fenólicos, atuando como redutores de oxigênio singleto, nas reações de oxidação lipídica e na quelação de metais. Apresentam uma ampla gama de propriedades farmacológicas, como antialergênicas, antiarteriogênicas, antiinflamatórias, antimicrobianas, antitrombóticas e também efeitos cardioprotetores e vasodilatadores (PUUPPONEN-PIMIÄ et al., 2001;MANACH;MAZUR;SCALBERT, 2005).A uva é fonte de diversos compostos fenólicos em elevadas concentrações e os subprodutos da vinificação, em sua maioria, podem manter quantidades apreciáveis, principalmente de fenó-licos, que pertencem ao grupo dos flavonóides. Os glicosídeos de flavonóis e as antocianinas estão entre os compostos fenólicos mais determinados e estudados nas uvas, por sua destacada atividade antioxidante e por suas propriedades antiinflamatórias e anticancerígenas (NEGRO; TOMMASI; MICELI, 2003;AMICO et al., 2004;SILVA;MATIAS;NUNES, 2005).O processo de fabricação do vinho gera uma quantidade estimada de resíduo sólido de 20% do peso inicial ( GÓMEZ-PLAZA; MIÑANO; LÓPEZ-ROCA, 2006). Alguns estudos a respeito dos subprodutos da vinificação focalizam principalmente a composição de polifenóis das sementes, que são muito ricas em flavonóis (YILMAZ; TOLEDO, 2004; GUENDEZ et al., 2005b). As sementes representam em torno AbstractDifferent solvent systems were applied in order to determine the extraction efficiency of compounds with antioxidant capacity from grape bagasse, an important by-product from wine production. The quantification of total phenolics, anthocyanins, and antioxidant activity was carried out in grape bagasse extracts of Tannat and Ancelota varieties from the region of Videira, state of Santa Catarina. The antioxidant activity was determined by ABTS, FRAP, and β-carotene/linoleic acid system methods. Extracts from acidified aqueous solutions of acetone and ethanol in different concentrations (v/v) showed higher yield in aqueous solutions of acetone 50 and 70% for Tannat variety and acetone/ethanol 50% for Ancelota variety, respectively. The total phenolic contents in acetone 50 and 70% were higher in both varieties while the anthocyanin contents in these varieties were higher in ethanol 50 and 70%. The antioxidant activity was higher in acetone 50 and 70% for Tannat variety and acetone/ethanol 50 and 70% for Ancelota variety by the ABTS method. Regarding the reduction power performed by the FRAP method, it was higher in acetone 70% in both varieties. During the oxidation inhibition power assay, the addition of 100 and 200 µL of ethanolic extracts 50% of Tannat and Ancelota varieties showed higher efficiency since it was almost two times higher than acetonic extracts. Keywords: byproducts; extraction; oxidation; reduction power. ResumoDiferentes sistemas solventes foram aplicados para determinar a eficiência de extração de compostos com capacidade antioxidante em bagaço de uva, importante subproduto do processo de vinificação. Realizou-se a quantificação de compostos fenólicos totais,...

show abstract

Polyphenol constituents and antioxidant activity of grape pomace extracts from five Sicilian red grape cultivars

Cited by 222 publications

References 32 publications

Differences in phenolic content and antioxidant activity in yellow and purple-fleshed potatoes grown in the Czech Republic

Differences in phenolic content and antioxidant activity in yellow and purple-fleshed potatoes grown in the Czech Republic

Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jelly

Influência do solvente no conteúdo total de polifenóis, antocianinas e atividade antioxidante de extratos de bagaço de uva (Vitis vinifera) variedades Tannat e Ancelota

Contact Info

Product

Resources

About