Potential of Grape Wastes as a Natural Source of Bioactive Compounds

Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry
Guo-Yi TangHua-Bin Li

Abstract

Grapes are widely used in the wine and juice industries, which can lead to massive amounts of waste, mostly grape peels and seeds. The antioxidant capacities, total phenolic and flavonoid contents and phenolic profiles of peels and seeds from 30 grape varieties were systemically assessed. The antioxidant activities of fat-soluble, water-soluble and insoluble-bound fractions of grape peels and seeds were evaluated using ferric-reducing antioxidant power and Trolox equivalent antioxidant capacity assays, and their total phenolic contents and total flavonoid contents were determined by the Folin-Ciocalteu method and AlCl₃ colorimetry, respectively. It was found that the antioxidant capacities were diverse among different grape peels and seeds. Moreover, several phenolic compounds were identified and quantified, including gallic acid, cyanidin-3-glucoside, epicatechin, catechin gallate, ferulaic acid, rutin and resveratrol, which could contribute to the antioxidant capacities of these grape peels and seeds. Several grape wastes with strong antioxidant activity could be abundant sources of natural bioactive compounds, and have the potential for development into functional foods, food additives and pharmaceuticals.

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Citations

Oct 17, 2019·Nutrients·Celia Rodríguez-PérezVito Verardo
Nov 17, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Marina FidelisDaniel Granato
Apr 12, 2019·Applied Biochemistry and Biotechnology·Xiubing MaMin-Tian Gao
Feb 17, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Federica PasiniVito Verardo
Jul 17, 2020·Frontiers in Bioengineering and Biotechnology·Carmela GerardiGiovanna Giovinazzo
Jun 21, 2019·Antioxidants·Guo-Yi TangHua-Bin Li
Dec 17, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Giovanna GiovinazzoLucia Lopalco
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Mădălina Iuga, Silvia Mironeasa

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