Antioxidant power, bacteriostatic activity, and characterization of white grape pomace extracts by HPLC-ESI-MS

European Food Research and Technology

Volumn 230, Issue 2, 2009, Pages 291-301

  Sánchez, Marivel ^a   Franco, Daniel ^b   Sineiro, Jorge ^a   Magariños, Beatriz ^a   Núñez, Ma José ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

^b Centro de Investigacions Agrarias de Mabegondo   (Spain)

Author keywords

Aqueous extraction; Bacteriostatic; Grape pomace; HPLC ESI MS; Lipid protective; Liposomes; Radical scavenging

Indexed keywords

AQUEOUS EXTRACTION; BACTERIOSTATIC; GRAPE POMACE; HPLC-ESI MS; RADICAL SCAVENGING;

ACIDS; CHROMATOGRAPHIC ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIPOSOMES; LIQUIDS; OLIGOMERS; ORGANIC COMPOUNDS; PHENOLS; PHOSPHOLIPIDS; SOLID SOLUTIONS;

SOLVENT EXTRACTION;

BACTERIA (MICROORGANISMS); VITACEAE;

EID: 76149100880     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1177-y     Document Type: Article

References (32)

1. Matito C, Mastorakou F, Centelles JJ, Torres JL, Cascante M (2003) Antiproliferative effect of antioxidant polyphenols from grape in murine Hepa-1c1c7. Eur J Nutr 42: 43-49.
2. Zhang Y, Jayaprakasam B, Seeram PN, Olson LK, DeWitt D, Nair MG (2004) Insulin secretion and cyclooxigenase enzyme inhibition by Cabernet-Sauvignon grape skin compounds. J Agric Food Chem 52: 228-233.
3. Mitjans M, Del Campo J, Abajo C, Martínez V, Selga A, Lozano C, Torres JL, Vinardell MP (2004) Immunomodulatory activity of a new family of antioxidants obtained from grape polyphenols. J Agric Food Chem 52: 7297-7299.
4. Mantell C, Rodríguez M, Martínez de la Osa E (2003) Kinetics and mathematical modeling of anthocyanin extraction with Carbon Dioxide and methanol at high pressure. Sep Sci Technol 38(15): 3689-3712.
5. Kammerer D, Claus A, Schieber A, Carle R (2005) A novel process for the recovery of polyphenols from grape (Vitis vinifera L.) pomace. J Food Sci C 70(2): C157-C163.
6. Ruberto G, Renda A, Daquino C, Amico V, Spatafora C, Tringali C, De Tommasi N (2007) Polyphenol constituents and antioxidant activity of grape pomace extracts from five Sicilian red grape cultivars. Food Chem 100: 203-210.
7. Amico V, Napoli EM, Renda A, Ruberto G, Spatafora C, Tringali V (2004) Constituents of grape pomace from the Sicilian cultivar "Nerello Mascalese". Food Chem 88: 599-607.
8. Yildirim KH, Akçay YD, Güvenç U, Altindisli A, Sözmen EY (2005) Antioxidant activities of organic grape, pomace, juice, must, wine and their correlation with phenolic content. Int J Food Sci Technol 40: 133-142.
9. Llobera A, Cañellas J (2007) Dietary fibre content and antioxidant activity of Manto Negro red grape (Vitis vinifera): pomace and stem. Food Chem 101: 659-666.
10. Revilla E, Ryan J-M (2000) Analysis of several phenolic compounds with potential antioxidant properties in grape extracts and wines by high-performance liquid chromatography-photodiode array detection without simple preparation. J Chromatogr A 881: 461-469.
11. Peng Z, Hayasaka Y, Iland PG, Sefton M, Høj P, Waters EJ (2001) Quantitative analysis of polymeric procyanidins (tannins) from grape (Vitis vinifera) seeds by reverse phase high-performance liquid chromatography. J Agric Food Chem 49: 26-31.
12. Kammerer D, Claus A, Reinhold C, Schieber A (2004) Polyphenol screening of pomace from red and white grape varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS. J Agric Food Chem 52: 4360-4367.
13. Khanal RC, Howard LR, Prior RL (2009) Procyanidin composition of selected fruits and fruit byproducts is affected by extraction method and variety. J Agric Food Chem. doi: 10. 1021/jf9015398.
14. Sánchez M, Sineiro J, Núñez MJ (2008) Extraction of polyphenols from white distilled grape pomace: optimization and modelling. Bioresour Technol 99(5): 1311-1318.
15. Spigno G, De Faveri DM (2007) Antioxidants from grape stalks and marc: Influence of extraction procedure on yield, purity and antioxidant power of the extracts. J Food Eng 78: 793-801.
16. Torres JL, Bobet R (2001) New flavanol derivatives from grape (Vitis vinifera) byproducts. Antioxidant aminoethylthio-flavan-3-ol conjugates from a polymeric waste fraction used as a source of flavanols. J Agric Food Chem 49: 4627-4634.
17. Singleton VL, Rossi JA (1965) Colorimetry of total phenolics with phosphomolydicphosphotungstic acid reagents. Am J Enol Vitic 16: 144-158.
18. Brand-Williams W, Cuvelier ME, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. LWT Food Sci Technol 28: 5-30.
19. Miyake I, Yamamoto K, Morimitsu M, Osawa T (1997) Isolation of C-glucosyl flavone from lemon peel and antioxidative activity of flavonoid compounds in lemon fruit. J Agric Food Chem 45: 4619-4623.
20. Torres JL, Selga A (2003) Proanthocyanidin size and composition by thiolysis with cysteamine hydrochloride and chromatography. Chromatographia 57(7/8): 441-445.
21. Alonso A, Guillén D, Barroso C, Puertas B, García A (2002) Determination of antioxidant activity of wine byproducts and its correlation with polyphenolic content. J Agric Food Chem 50: 5832-5836.
22. Bucić-Kojić A, Planinić M, Tomas S, Bilić M, Velić D (2007) Study of solid-liquid extraction kinetics of total polyphenols from grape seeds. J Food Eng 81: 236-242.
23. Dudonne S, Vitrac X, Coutiere P, Woillez M, Merillon J-M (2009) 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 57: 1768-1774.
24. Murthy KNC, Singh RP, Jayaprakasha GK (2002) Antioxidant activities of grape (Vitis vinifera) pomace extracts. J Agric Food Chem 50: 5909-5914.
25. Torres JL, Varela BA, García MT, Carilla J, Matito C, Centelles JJ, Cascante M, Sort X, Bobet RL (2002) Valorization of grape (Vitis vinifera) byproducts. antioxidant and biological properties of polyphenolic fractions differing in procyanidin composition and flavonol content. J Agric Food Chem 50: 7548-7555.
26. González-Paramás AM, Esteban-Ruano S, Santos-Buelga C, De Pascual-Teresea S, Rivas-Gonzalo J (2004) Flavanol content and antioxidant activity in wine byproducts. J Agric Food Chem 52: 234-238.
27. Spranger I, Sun B, Mateus AM, de Freitas V, Ricardo-da-Silva JM (2008) Chemical characterization and antioxidant activities of oligomeric and polymeric procyanidin fractions from grape seeds. Food Chem 108: 519-532.
28. Perret C, Pezet R, Tabacchi R (2003) Fractionation of grape tannins and analysis by matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry. Phytochem Anal 14: 202-208.
29. Sun BS, Leandro MC, Ricardo-da-Silva JM, Spranger MI (1998) Separation of grape and wine proanthocyanidins according to their degree of polymerisation. J Agric Food Chem 46(4): 1390-1396.
30. Özkan G, Saǧdiç O, Baydar NG, Kurumahmutoglu Z (2005) Antibacterial activities and total phenolic contents of grape pomace extracts. J Sci Food Agric 84(14): 1807-1811.
31. Baydar NG, Özkan G, Saǧdiç O (2004) Total phenolic contents and antibacterial activities of grape (Vitis vinifera L.) extracts. Food Control 15: 335-339.
32. Taguri T, Tanaka T, Kouno I (2006) Antibacterial spectrum of plant polyphenols and extracts depending upon hydroxyphenyl structure. Biol Pharm Bull 29: 2226-2235.