Winery by-products: Extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species

Author(s)

Melo, Priscilla Siqueira ^[1] ; Massarioli, Adna Prado ^[1] ; Denny, Carina ^[2] ; dos Santos, Luciana Ferracini ^[3] ; Franchin, Marcelo ^[2] ; Pereira, Giuliano Elias ^[4] ; Ferreira de Souza Vieira, Thais Maria ^[1] ; Rosalen, Pedro Luiz ^[2] ; de Alencar, Severino Matias ^[1]

Affiliation

^[1] Univ Sao Paulo, Luiz Queiroz Coll Agr, Dept Agrifood Ind Food & Nutr, BR-13418900 Piracicaba, SP - Brazil

^[2] Univ Estadual Campinas, Piracicaba Dent Sch, Dept Physiol Sci, BR-13414903 Piracicaba, SP - Brazil

^[3] Herminio Ometto Univ Ctr, BR-13607339 Araras, SP - Brazil

^[4] Brazilian Agr Res Corp, Embrapa Grape & Wine Trop Semiarid, BR-56302970 Petrolina, PE - Brazil

• Document type: Journal article
• Source: Food Chemistry; v. 181, p. 160-169, AUG 15 2015.
• Web of Science Citations: 55

Abstract

Nearly 20 million tons of winery by-products, with many biological activities, are discarded each year in the world. The extraction of bioactive compounds from Chenin Blanc, Petit Verdot, and Syrah grape byproducts, produced in the semi-arid region in Brazil, was optimized by a Central Composite Rotatable Design. The phenolic compounds profile, antioxidant capacity against synthetic free radicals (DPPH and ABTS), reactive oxygen species (ROS; peroxyl radical, superoxide radical, hypochlorous acid), cytotoxicity assay (MU) and quantification of TNF-alpha production in RAW 264.7 cells were conducted. Gallic acid, syringic acid, procyanidins B1 and B2, catechin, epicatechin, epicatechin gallate, quercetin 3-beta-D-glucoside, delfinidin 3-glucoside, peonidin 3-O-glucoside, and malvidin 3-glucoside were the main phenolic compounds identified. In general, rachis showed higher antioxidant capacity than pomace extract, especially for Chenin Blanc. All extracts showed low cytotoxicity against RAW 264.7 cells and Petit Verdot pomace suppressed TNF-alpha liberation in vitro. Therefore, these winery by-products can be considered good sources of bioactive compounds, with great potential for application in the food and pharmaceutical industries. (C) 2015 Elsevier Ltd. All rights reserved. (AU)

• FAPESP's process: 11/12640-9 - Identification of natural antioxidants in agro-industrial residues: isolation and technological application in lipid-based food matrix
• Grantee: Priscilla Siqueira Melo
• Support type: Scholarships in Brazil - Doctorate