Exploratory analysis of bioactive compounds and antioxidant potential of grape (Vitis vinifera) pomace
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2022 |
| Outros Autores: | , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Repositório Institucional da UNESP |
| Texto Completo: | http://dx.doi.org/10.4025/actascitechnol.v44i1.56934 http://hdl.handle.net/11449/234023 |
Resumo: | The aim of this study was to explore the profile of bioactive compounds of Merlot grape pomace by different methodologies including phenolic composition by spectrophotometry, chromatography and spectroscopy and its antibacterial activity. Additionally, the correlation between phenolic compounds and antioxidant activity by principal component analyses (PCA) was evaluated. Merlot grape pomace showed different classes of bioactive compounds such as phenolic acids, flavonoids and stilbene with high antioxidant activity according to the DPPH (2.58 ± 0.07 mg mL-1), autoxidation of system β-carotene/linoleic acid (70.60 ± 0.91%), ABTS (1.22 ± 0.01 mg mL-1) and FRAP (23.83 ± 0.64 µM FeSO4 g-1) assays. The extracts showed minimum inhibitory concentration for gram-positive and gram-negative bacteria with high values for Bacillus cereus (MIC = 12.5 mg mL-1) and Staphylococcus aureus (MIC = 25 mg mL-1), respectively. In addition, fingerprint regions of the phenolic compounds were found by mid-infrared, supporting the results of the chromatographic analyses. Through the PCA, the antioxidant potential assays had high correlation with phenolic composition. Therefore, considering the significant concentrations of the different bioactive compounds found in Merlot grape pomace, it can be inferred that this cheap by-product can be reused by the food industry in the development of new products. |
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Exploratory analysis of bioactive compounds and antioxidant potential of grape (Vitis vinifera) pomaceAntimicrobial activityMultivariate analysesPhenolic compoundsSpectroscopy analysesWinemakingThe aim of this study was to explore the profile of bioactive compounds of Merlot grape pomace by different methodologies including phenolic composition by spectrophotometry, chromatography and spectroscopy and its antibacterial activity. Additionally, the correlation between phenolic compounds and antioxidant activity by principal component analyses (PCA) was evaluated. Merlot grape pomace showed different classes of bioactive compounds such as phenolic acids, flavonoids and stilbene with high antioxidant activity according to the DPPH (2.58 ± 0.07 mg mL-1), autoxidation of system β-carotene/linoleic acid (70.60 ± 0.91%), ABTS (1.22 ± 0.01 mg mL-1) and FRAP (23.83 ± 0.64 µM FeSO4 g-1) assays. The extracts showed minimum inhibitory concentration for gram-positive and gram-negative bacteria with high values for Bacillus cereus (MIC = 12.5 mg mL-1) and Staphylococcus aureus (MIC = 25 mg mL-1), respectively. In addition, fingerprint regions of the phenolic compounds were found by mid-infrared, supporting the results of the chromatographic analyses. Through the PCA, the antioxidant potential assays had high correlation with phenolic composition. Therefore, considering the significant concentrations of the different bioactive compounds found in Merlot grape pomace, it can be inferred that this cheap by-product can be reused by the food industry in the development of new products.Programa de Pós-Graduação em Engenharia de Alimentos Universidade Federal do Paraná, Av. Francisco Heráclito dos Santos, 100 ParanáEngenharia de Alimentos Campus Avançado Jandaia do Sul Universidade Federal do Paraná, Rua Doutor João Maximiano, 426 Vila Operária ParanáInstituto de Química de São Carlos Universidade de São Paulo, São PauloDepartamento de Ciências Biológicas Universidade Estadual Paulista, São PauloDepartamento Acadêmico de Química e Biologia Laboratório de Biotecnologia Universidade Tecnológica Federal do Paraná, ParanáDepartamento de Ciências Biológicas Universidade Estadual Paulista, São PauloUniversidade Federal do Paraná (UFPR)Universidade de São Paulo (USP)Universidade Estadual Paulista (UNESP)Universidade Tecnológica Federal do ParanáRibeiro, Leomara FlorianoRibani, Rosemary HoffmannStafussa, Ana PaulaMakara, Cleyton NascimentoBranco, Ivanise Guilherme [UNESP]Maciel, Giselle MariaHaminiuk, Charles Windson Isidoro2022-05-01T12:40:46Z2022-05-01T12:40:46Z2022-01-12info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.4025/actascitechnol.v44i1.56934Acta Scientiarum - Technology, v. 44.1807-86641806-2563http://hdl.handle.net/11449/23402310.4025/actascitechnol.v44i1.569342-s2.0-85122975975Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengActa Scientiarum - Technologyinfo:eu-repo/semantics/openAccess2024-06-13T17:38:42Zoai:repositorio.unesp.br:11449/234023Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T20:35:49.309157Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
| dc.title.none.fl_str_mv |
Exploratory analysis of bioactive compounds and antioxidant potential of grape (Vitis vinifera) pomace |
| title |
Exploratory analysis of bioactive compounds and antioxidant potential of grape (Vitis vinifera) pomace |
| spellingShingle |
Exploratory analysis of bioactive compounds and antioxidant potential of grape (Vitis vinifera) pomace Ribeiro, Leomara Floriano Antimicrobial activity Multivariate analyses Phenolic compounds Spectroscopy analyses Winemaking |
| title_short |
Exploratory analysis of bioactive compounds and antioxidant potential of grape (Vitis vinifera) pomace |
| title_full |
Exploratory analysis of bioactive compounds and antioxidant potential of grape (Vitis vinifera) pomace |
| title_fullStr |
Exploratory analysis of bioactive compounds and antioxidant potential of grape (Vitis vinifera) pomace |
| title_full_unstemmed |
Exploratory analysis of bioactive compounds and antioxidant potential of grape (Vitis vinifera) pomace |
| title_sort |
Exploratory analysis of bioactive compounds and antioxidant potential of grape (Vitis vinifera) pomace |
| author |
Ribeiro, Leomara Floriano |
| author_facet |
Ribeiro, Leomara Floriano Ribani, Rosemary Hoffmann Stafussa, Ana Paula Makara, Cleyton Nascimento Branco, Ivanise Guilherme [UNESP] Maciel, Giselle Maria Haminiuk, Charles Windson Isidoro |
| author_role |
author |
| author2 |
Ribani, Rosemary Hoffmann Stafussa, Ana Paula Makara, Cleyton Nascimento Branco, Ivanise Guilherme [UNESP] Maciel, Giselle Maria Haminiuk, Charles Windson Isidoro |
| author2_role |
author author author author author author |
| dc.contributor.none.fl_str_mv |
Universidade Federal do Paraná (UFPR) Universidade de São Paulo (USP) Universidade Estadual Paulista (UNESP) Universidade Tecnológica Federal do Paraná |
| dc.contributor.author.fl_str_mv |
Ribeiro, Leomara Floriano Ribani, Rosemary Hoffmann Stafussa, Ana Paula Makara, Cleyton Nascimento Branco, Ivanise Guilherme [UNESP] Maciel, Giselle Maria Haminiuk, Charles Windson Isidoro |
| dc.subject.por.fl_str_mv |
Antimicrobial activity Multivariate analyses Phenolic compounds Spectroscopy analyses Winemaking |
| topic |
Antimicrobial activity Multivariate analyses Phenolic compounds Spectroscopy analyses Winemaking |
| description |
The aim of this study was to explore the profile of bioactive compounds of Merlot grape pomace by different methodologies including phenolic composition by spectrophotometry, chromatography and spectroscopy and its antibacterial activity. Additionally, the correlation between phenolic compounds and antioxidant activity by principal component analyses (PCA) was evaluated. Merlot grape pomace showed different classes of bioactive compounds such as phenolic acids, flavonoids and stilbene with high antioxidant activity according to the DPPH (2.58 ± 0.07 mg mL-1), autoxidation of system β-carotene/linoleic acid (70.60 ± 0.91%), ABTS (1.22 ± 0.01 mg mL-1) and FRAP (23.83 ± 0.64 µM FeSO4 g-1) assays. The extracts showed minimum inhibitory concentration for gram-positive and gram-negative bacteria with high values for Bacillus cereus (MIC = 12.5 mg mL-1) and Staphylococcus aureus (MIC = 25 mg mL-1), respectively. In addition, fingerprint regions of the phenolic compounds were found by mid-infrared, supporting the results of the chromatographic analyses. Through the PCA, the antioxidant potential assays had high correlation with phenolic composition. Therefore, considering the significant concentrations of the different bioactive compounds found in Merlot grape pomace, it can be inferred that this cheap by-product can be reused by the food industry in the development of new products. |
| publishDate |
2022 |
| dc.date.none.fl_str_mv |
2022-05-01T12:40:46Z 2022-05-01T12:40:46Z 2022-01-12 |
| dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| status_str |
publishedVersion |
| dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.4025/actascitechnol.v44i1.56934 Acta Scientiarum - Technology, v. 44. 1807-8664 1806-2563 http://hdl.handle.net/11449/234023 10.4025/actascitechnol.v44i1.56934 2-s2.0-85122975975 |
| url |
http://dx.doi.org/10.4025/actascitechnol.v44i1.56934 http://hdl.handle.net/11449/234023 |
| identifier_str_mv |
Acta Scientiarum - Technology, v. 44. 1807-8664 1806-2563 10.4025/actascitechnol.v44i1.56934 2-s2.0-85122975975 |
| dc.language.iso.fl_str_mv |
eng |
| language |
eng |
| dc.relation.none.fl_str_mv |
Acta Scientiarum - Technology |
| dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
| eu_rights_str_mv |
openAccess |
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Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
| instname_str |
Universidade Estadual Paulista (UNESP) |
| instacron_str |
UNESP |
| institution |
UNESP |
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Repositório Institucional da UNESP |
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Repositório Institucional da UNESP |
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Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
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|
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1808129224961163264 |