Effect of Enzymatic Biotransformation on the Hypotensive Potential of Red Grape Pomace Extract

Autor(es)

Batista, Daniel ; Matuoka e Chiocchetti, Gabriela de ; Macedo, Juliana Alves

• Tipo de documento: Artigo Científico
• Fonte: FOODS; v. 12, n. 22, p. 14-pg., 2023-11-01.

Resumo

Hypertension is a widespread health risk, affecting over a billion people and causing 9 million deaths per year. The Renin-Angiotensin-Aldosterone System (RAAS) is a primary target for hypertension treatment, and it is primarily treated through drugs that inhibit the Angiotensin I-Converting Enzyme (ACE). In addition to pharmacological treatment, various plants are recommended in traditional medicine for blood pressure regulation. This study aimed to produce high-phenolic-content extracts with and without enzymatic assistance from red grape pomace and evaluate their antioxidant capacity and ACE inhibitory potential. The total phenolic content (TPC) was measured, and phenolic identification was performed using HPLC analysis. In addition, the antioxidant capacity and anti-hypertensive potential were determined via in vitro assays. There was no statistical difference in the TPC antioxidant capacity between the extraction methods. Otherwise, when considering the extraction yield, the enzymatic process recovered around 70% more phenolic compounds from the pomace, and the phenolic profile was changed. Enzymatic assistance also significantly increased the ACE inhibitory potential in the grape pomace extract. This study demonstrates the viability of upcycling grape pomace to obtain bioactive compounds and to reduce their environmental impact, and highlights the influence of the enzymatic extraction on the hypotensive potential of the extract. (AU)

• Processo FAPESP: 20/07015-7 - PBIS - Plataforma Biotecnológica Integrada de Ingredientes Saudáveis
• Beneficiário: Maria Teresa Bertoldo Pacheco
• Modalidade de apoio: Auxílio à Pesquisa - Núcleos de Pesquisa Orientada a Problemas em São Paulo