Characterisation of Mediterranean Grape Pomace Seed and Skin Extracts: Polyphenolic Content and Antioxidant Activity

Overview

Journal Molecules

Publisher MDPI

Specialty Biology

Date 2015 Feb 3

PMID 25642834

Citations 34

Authors

Isabelle Ky

Pierre-Louis Teissedre

Affiliations

Soon will be listed here.

Abstract

Grape pomace seeds and skins from different Mediterranean varieties (Grenache [GRE], Syrah [SYR], Carignan [CAR], Mourvèdre [MOU] and Alicante [ALI]) were extracted using water and water/ethanol 70% in order to develop edible extracts (an aqueous extract [EAQ] and a 70% hydro-alcoholic extract [EA70]) for potential use in nutraceutical or cosmetic formulations. In this study, global content (total polyphenols, total anthocyanins and total tannins), flavan-3-ols and anthocyanins were assessed using HPLC-UV-Fluo-MSn. In addition, extract potential was evaluated by four different assays: Oxygen Radical Absorbance Capacity (ORAC), Ferric Reducing Antioxidant Potential assay (FRAP), Trolox equivalent antioxidant capacity (TEAC) or ABTS assay and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. As expected, seed pomace extracts contained higher amounts of polyphenols then skin pomace extracts. Indeed, seeds from Syrah contained a particularly important amount of total polyphenols and tannins in both type of extract (up to 215.84 ± 1.47 mg of gallic acid equivalent [GAE]/g dry weight (DW) and 455.42 ± 1.84 mg/g DW, respectively). These extracts also expressed the highest antioxidant potential with every test. For skins, the maximum total phenolic was found in Alicante EAQ (196.71 ± 0.37 mg GAE/g DW) and in Syrah EA70 (224.92 ± 0.18 mg GAE/g DW). Results obtained in this article constitute a useful tool for the pre-selection of grape pomace seed and skin extracts for nutraceutical purposes.

Citing Articles

Cosmetic Products with Potential Photoprotective Effects Based on Natural Compounds Extracted from Waste of the Winemaking Industry.

Draghici-Popa A, Buliga D, Popa I, Tomas S, Stan R, Boscornea A Molecules. 2024; 29(12).

PMID: 38930846 PMC: 11206142. DOI: 10.3390/molecules29122775.

The Chemical Profile, Antioxidant, and Anti-Lipid Droplet Activity of Fluid Extracts from Romanian Cultivars of Haskap Berries, Bitter Cherries, and Red Grape Pomace for the Management of Liver Steatosis.

Craciunescu O, Seciu-Grama A, Mihai E, Utoiu E, Negreanu-Pirjol T, Lupu C Int J Mol Sci. 2023; 24(23).

PMID: 38069172 PMC: 10706173. DOI: 10.3390/ijms242316849.

Phenolic Composition of Red and White Wine Byproducts from Different Grapevine Cultivars from La Rioja (Spain) and How This Is Affected by the Winemaking Process.

Mosele J, da Costa B, Bobadilla S, Motilva M J Agric Food Chem. 2023; 71(48):18746-18757.

PMID: 37983717 PMC: 10730009. DOI: 10.1021/acs.jafc.3c04660.

Phenolic-Rich Extracts from Circular Economy: Chemical Profile and Activity against Filamentous Fungi and Dermatophytes.

Lombardi A, Campo M, Vignolini P, Papalini M, Pizzetti M, Bernini R Molecules. 2023; 28(11).

PMID: 37298850 PMC: 10254516. DOI: 10.3390/molecules28114374.

Comparison of Identification and Quantification of Polyphenolic Compounds in Skins and Seeds of Four Grape Varieties.

Chengolova Z, Ivanov Y, Godjevargova T Molecules. 2023; 28(10).

PMID: 37241801 PMC: 10220657. DOI: 10.3390/molecules28104061.

References

Dudonne S, Vitrac X, Coutiere P, Woillez M, Merillon J . Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays. J Agric Food Chem. 2009; 57(5):1768-74. DOI: 10.1021/jf803011r. View

Mennen L, Sapinho D, de Bree A, Arnault N, Bertrais S, Galan P . Consumption of foods rich in flavonoids is related to a decreased cardiovascular risk in apparently healthy French women. J Nutr. 2004; 134(4):923-6. DOI: 10.1093/jn/134.4.923. View

Kammerer D, Claus A, Carle R, Schieber A . Polyphenol screening of pomace from red and white grape varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS. J Agric Food Chem. 2004; 52(14):4360-7. DOI: 10.1021/jf049613b. View

Chira K, Lorrain B, Ky I, Teissedre P . Tannin composition of cabernet-sauvignon and merlot grapes from the bordeaux area for different vintages (2006 to 2009) and comparison to tannin profile of five 2009 vintage mediterranean grapes varieties. Molecules. 2011; 16(2):1519-32. PMC: 6259912. DOI: 10.3390/molecules16021519. View

Re R, Pellegrini N, Proteggente A, Pannala A, Yang M . Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med. 1999; 26(9-10):1231-7. DOI: 10.1016/s0891-5849(98)00315-3. View

Ky I, Lorrain B, Kolbas N, Crozier A, Teissedre P . Wine by-products: phenolic characterization and antioxidant activity evaluation of grapes and grape pomaces from six different French grape varieties. Molecules. 2014; 19(1):482-506. PMC: 6271424. DOI: 10.3390/molecules19010482. View

He F, Nowson C, Lucas M, Macgregor G . Increased consumption of fruit and vegetables is related to a reduced risk of coronary heart disease: meta-analysis of cohort studies. J Hum Hypertens. 2007; 21(9):717-28. DOI: 10.1038/sj.jhh.1002212. View

De la Cruz A, Hilbert G, Riviere C, Mengin V, Ollat N, Bordenave L . Anthocyanin identification and composition of wild Vitis spp. accessions by using LC-MS and LC-NMR. Anal Chim Acta. 2012; 732:145-52. DOI: 10.1016/j.aca.2011.11.060. View

Fournand D, Vicens A, Sidhoum L, Souquet J, Moutounet M, Cheynier V . Accumulation and extractability of grape skin tannins and anthocyanins at different advanced physiological stages. J Agric Food Chem. 2006; 54(19):7331-8. DOI: 10.1021/jf061467h. View

10.

Vergara-Salinas J, Bulnes P, Zuniga M, Perez-Jimenez J, Torres J, Mateos-Martin M . Effect of pressurized hot water extraction on antioxidants from grape pomace before and after enological fermentation. J Agric Food Chem. 2013; 61(28):6929-36. DOI: 10.1021/jf4010143. View

11.

Sayago-Ayerdi S, Brenes A, Viveros A, Goni I . Antioxidative effect of dietary grape pomace concentrate on lipid oxidation of chilled and long-term frozen stored chicken patties. Meat Sci. 2010; 83(3):528-33. DOI: 10.1016/j.meatsci.2009.06.038. View

12.

Gonzalez-Paramas A, Esteban-Ruano S, Santos-Buelga C, de Pascual-Teresa S, Rivas-Gonzalo J . Flavanol content and antioxidant activity in winery byproducts. J Agric Food Chem. 2004; 52(2):234-8. DOI: 10.1021/jf0348727. View

13.

Bozan B, Tosun G, Ozcan D . Study of polyphenol content in the seeds of red grape (Vitis vinifera L.) varieties cultivated in Turkey and their antiradical activity. Food Chem. 2015; 109(2):426-30. DOI: 10.1016/j.foodchem.2007.12.056. View

14.

Mazza G . Anthocyanins in grapes and grape products. Crit Rev Food Sci Nutr. 1995; 35(4):341-71. DOI: 10.1080/10408399509527704. View

15.

Morel-Salmi C, Souquet J, Bes M, Cheynier V . Effect of flash release treatment on phenolic extraction and wine composition. J Agric Food Chem. 2006; 54(12):4270-6. DOI: 10.1021/jf053153k. View

16.

Xu Y, Simon J, Welch C, Wightman J, Ferruzzi M, Ho L . Survey of polyphenol constituents in grapes and grape-derived products. J Agric Food Chem. 2011; 59(19):10586-93. DOI: 10.1021/jf202438d. View

17.

Droge W . Free radicals in the physiological control of cell function. Physiol Rev. 2002; 82(1):47-95. DOI: 10.1152/physrev.00018.2001. View

18.

Benzie I, Strain J . The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay. Anal Biochem. 1996; 239(1):70-6. DOI: 10.1006/abio.1996.0292. View

19.

Davalos A, Gomez-Cordoves C, Bartolome B . Extending applicability of the oxygen radical absorbance capacity (ORAC-fluorescein) assay. J Agric Food Chem. 2004; 52(1):48-54. DOI: 10.1021/jf0305231. View

20.

Ross C, Hoye Jr C, Fernandez-Plotka V . Influence of heating on the polyphenolic content and antioxidant activity of grape seed flour. J Food Sci. 2012; 76(6):C884-90. DOI: 10.1111/j.1750-3841.2011.02280.x. View