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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Low Molecular Weight Phenolics of Grape Juice and Winemaking Byproducts: Antioxidant Activities and Inhibition of Oxidation of Human Low-Density Lipoprotein Cholesterol and DNA Strand Breakage

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Author(s):
de Camargo, Adriano Costa [1, 2] ; Bismara Regitano-d'Arce, Marisa Aparecida [2] ; Telles Biasoto, Aline Camarao [3] ; Shahidi, Fereidoon [1]
Total Authors: 4
Affiliation:
[1] Mem Univ Newfoundland, Dept Biochem, St John, NF A1B 3X9 - Canada
[2] Univ Sao Paulo, Luiz de Queiroz Coll Agr, Dept Agrifood Ind Food & Nutr, BR-13418900 Sao Paulo - Brazil
[3] Embrapa Semiarido, BR-56302970 Petrolina, Pernambuco - Brazil
Total Affiliations: 3
Document type: Journal article
Source: Journal of Agricultural and Food Chemistry; v. 62, n. 50, p. 12159-12171, DEC 17 2014.
Web of Science Citations: 65
Abstract

Bioactive compounds belonging to phenolic acids, flavonoids, and proanthocyanidins of grape juice and winemaking byproducts were identified and quantified by HPLC-DAD-ESI-MS(n). The concentration of phenolic compounds in different grape cultivars was in the order Tempranillo > Cora > Syrah > Isabel. The insoluble-bound fraction was most prominent, contributing 63 and 79% to the total for Isabel and Tempranillo, respectively. Juice-processing byproducts had a higher content of free than esterified phenolics, but the opposite was noted for winemaking byproducts. Insoluble-bound phenolics were up to 15 and 10 times more effective as antioxidants than those of free and esterified fractions, respectively, as evaluated by the DPPH, ABTS, and H2O2 scavenging activities and reducing power determinations. In general, insoluble-bound phenolics (100 ppm) were more effective in inhibiting copper-induced human LDL-cholesterol oxidation than free and esterified phenolics, exhibiting equal or higher efficacy than catechin. Phenolic extracts from all fractions inhibited peroxyl radical-induced DNA strand breakage. These findings shed further light for future studies and industrial application of grape byproducts, which may focus not only on the soluble phenolics but also on the insoluble-bound fraction. (AU)

FAPESP's process: 12/17683-0 - GAMMA RADIATION AS A TOOL FOR AGRO-INDUSTRIAL WASTES MICROBIOLOGICAL SAFETY AND ITS EFFECT ON THE ANTIOXIDANT PROPERTIES EVALUATED BY IN VITRO TESTS AND MODEL SYSTEMS
Grantee:Adriano Costa de Camargo
Support Opportunities: Scholarships in Brazil - Doctorate