Valorisation of black mulberry and grape seeds: Chemical characterization and bioactive potential

• Autor(a) principal: Gómez-Mejía, Esther
• Data de Publicação: 2018
• Outros Autores: Roriz, Custódio Lobo, Heleno, Sandrina A., Calhelha, Ricardo C., Dias, Maria Inês, Pinela, José, Rosales-Conrado, Noelia, León-González, María Eugenia, Ferreira, Isabel C.F.R., Barros, Lillian
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10198/24245
• topic: Agi-food bioresidues; Bioactive properties; Morus nigra L.; Phenolic compounds; Vitis vinifera L. var. Albariño

Grape (Vitis vinifera L. var. Albariño) and mulberry (Morus nigra L.) seeds pomace were characterized in terms of tocopherols, organic acids, phenolic compounds and bioactive properties. Higher contents of tocopherols (28 ± 1 mg/100 g fw) were obtained in mulberry, whilst grape seeds were richer in organic acids (79 ± 4 mg/100 g fw). The phenolic analysis of hydroethanolic extracts characterised grape seeds by catechin oligomers (36.0 ± 0.3 mg/g) and mulberry seeds by ellagic acid derivatives (3.14 ± 0.02 mg/g). Both exhibited high antimicrobial activity against multiresistant Staphylococcus aureus MIC = 5 mg/mL) and no cytotoxicity against carcinogenic and non-tumour primary liver (PLP) cells. Mulberry seeds revealed the strongest inhibition (p lt 0.05) against thiobarbituric reactive substances (IC50 = 23 ± 2 µg/mL) and oxidative haemolysis (IC50 at 60 min = 46.0 ± 0.8 µg/mL). Both seed by-products could be exploited for the developing of antioxidant-rich ingredients with health benefits for industrial application.