Phenolic Analysis and In Vitro Biological Activity of Red Wine, Pomace and Grape Seeds Oil Derived from Vitis vinifera L. cv. Montepulciano d’Abruzzo

Background: Grape pomace is commonly considered a waste product of monovarietal red wine production. Methods: HPLC-DAD analysis was performed to determine the polyphenol and flavonoid contents of all the extracts obtained from Montepulciano d’Abruzzo red wine and grape skins whereas, GC-MS was appli...

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Autores: Mollica, Adriano, Scioli, Giuseppe, Della Valle, Alice, Cichelli, Angelo, Novellino, Ettore, Bauer, Marta, Kamysz, Wojciech, Llorent-Martínez, Eulogio, Fernández-de-Córdova, María Luisa, Castillo-López, Roxana, Ak, Gunes, Zengin, Gokhan, Pieretti, Stefano, Stefanucci, Azzurra
Tipo de documento: artigo
Estado:Versión aceptada para publicación
Data de publicação:2021
País:España
Recursos:Universidad de Jaén
Repositório:RUJA. Repositorio Institucional de la Producción Científica de la Universidad de Jaén
OAI Identifier:oai:ruja.ujaen.es:10953/1351
Acesso em linha:https://doi.org/10.3390/antiox10111704
https://hdl.handle.net/10953/1351
https://www.mdpi.com/2076-3921/10/11/1704
Access Level:Acceso aberto
Palavra-chave:Antioxidants
Enzyme inhibition
Grape pomace
Seeds
Phenolic compounds
Anti-inflammatory potential
Antimicrobial activity
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spelling Phenolic Analysis and In Vitro Biological Activity of Red Wine, Pomace and Grape Seeds Oil Derived from Vitis vinifera L. cv. Montepulciano d’AbruzzoMollica, AdrianoScioli, GiuseppeDella Valle, AliceCichelli, AngeloNovellino, EttoreBauer, MartaKamysz, WojciechLlorent-Martínez, Eulogio Fernández-de-Córdova, María LuisaCastillo-López, RoxanaAk, GunesZengin, GokhanPieretti, StefanoStefanucci, AzzurraAntioxidantsEnzyme inhibitionGrape pomaceSeedsPhenolic compoundsAnti-inflammatory potentialAntimicrobial activityBackground: Grape pomace is commonly considered a waste product of monovarietal red wine production. Methods: HPLC-DAD analysis was performed to determine the polyphenol and flavonoid contents of all the extracts obtained from Montepulciano d’Abruzzo red wine and grape skins whereas, GC-MS was applied to the determination of fatty acid composition in grape seeds oil. Biological characterization involves antioxidant and antimicrobial assays for all the extracts and seeds oil; Their ability to inhibit α-glucosidase, α-amylase, α-tyrosinase, and ChE enzymes was also detected, together with anti-inflammatory activity on wine, grape skin extracts, and seeds oil by lipoxygenase (5-LOX) and LPS-stimulated macrophage release assays. Results: Data indicate significative polyphenols content (199.31 ± 7.21 mgGAE/g), antioxidant (CUPRAC assay (1036.98 mgTE/g)), enzymatic inhibition (α-tyrosinase: 151.30 ± 1.20 mgKAE/g) and anti-inflammatory activities for wine-organic extract 2, while the antimicrobial activity of grape skin decoction is higher than those reported by wine extracts on three bacterial strains. Interestingly only dealcoholized wine and wine-aqueous extract exerts inhibitory effects on α-glucosidase (20.62 ± 0.23 mmolACAE/g and 19.81 ± 0.03 mmolACAE/g, respectively), while seeds oil is rich in oleic and linoleic acids. Conclusions: These results confirm the strong antioxidant properties of Montepulciano d’Abruzzo grape pomace, suggesting the potential use of this waste product as functional food supplements in the human diet and in cosmeceutics.MDPI202320232021info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttps://doi.org/10.3390/antiox10111704https://hdl.handle.net/10953/1351https://www.mdpi.com/2076-3921/10/11/1704reponame:RUJA. Repositorio Institucional de la Producción Científica de la Universidad de Jaéninstname:Universidad de JaénInglésAntioxidants [2021]; 10: 1704CC0 1.0 Universalhttp://creativecommons.org/publicdomain/zero/1.0/info:eu-repo/semantics/openAccessoai:ruja.ujaen.es:10953/13512026-06-24T12:41:07Z
dc.title.none.fl_str_mv Phenolic Analysis and In Vitro Biological Activity of Red Wine, Pomace and Grape Seeds Oil Derived from Vitis vinifera L. cv. Montepulciano d’Abruzzo
title Phenolic Analysis and In Vitro Biological Activity of Red Wine, Pomace and Grape Seeds Oil Derived from Vitis vinifera L. cv. Montepulciano d’Abruzzo
spellingShingle Phenolic Analysis and In Vitro Biological Activity of Red Wine, Pomace and Grape Seeds Oil Derived from Vitis vinifera L. cv. Montepulciano d’Abruzzo
Mollica, Adriano
Antioxidants
Enzyme inhibition
Grape pomace
Seeds
Phenolic compounds
Anti-inflammatory potential
Antimicrobial activity
title_short Phenolic Analysis and In Vitro Biological Activity of Red Wine, Pomace and Grape Seeds Oil Derived from Vitis vinifera L. cv. Montepulciano d’Abruzzo
title_full Phenolic Analysis and In Vitro Biological Activity of Red Wine, Pomace and Grape Seeds Oil Derived from Vitis vinifera L. cv. Montepulciano d’Abruzzo
title_fullStr Phenolic Analysis and In Vitro Biological Activity of Red Wine, Pomace and Grape Seeds Oil Derived from Vitis vinifera L. cv. Montepulciano d’Abruzzo
title_full_unstemmed Phenolic Analysis and In Vitro Biological Activity of Red Wine, Pomace and Grape Seeds Oil Derived from Vitis vinifera L. cv. Montepulciano d’Abruzzo
title_sort Phenolic Analysis and In Vitro Biological Activity of Red Wine, Pomace and Grape Seeds Oil Derived from Vitis vinifera L. cv. Montepulciano d’Abruzzo
dc.creator.none.fl_str_mv Mollica, Adriano
Scioli, Giuseppe
Della Valle, Alice
Cichelli, Angelo
Novellino, Ettore
Bauer, Marta
Kamysz, Wojciech
Llorent-Martínez, Eulogio
Fernández-de-Córdova, María Luisa
Castillo-López, Roxana
Ak, Gunes
Zengin, Gokhan
Pieretti, Stefano
Stefanucci, Azzurra
author Mollica, Adriano
author_facet Mollica, Adriano
Scioli, Giuseppe
Della Valle, Alice
Cichelli, Angelo
Novellino, Ettore
Bauer, Marta
Kamysz, Wojciech
Llorent-Martínez, Eulogio
Fernández-de-Córdova, María Luisa
Castillo-López, Roxana
Ak, Gunes
Zengin, Gokhan
Pieretti, Stefano
Stefanucci, Azzurra
author_role author
author2 Scioli, Giuseppe
Della Valle, Alice
Cichelli, Angelo
Novellino, Ettore
Bauer, Marta
Kamysz, Wojciech
Llorent-Martínez, Eulogio
Fernández-de-Córdova, María Luisa
Castillo-López, Roxana
Ak, Gunes
Zengin, Gokhan
Pieretti, Stefano
Stefanucci, Azzurra
author2_role author
author
author
author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Antioxidants
Enzyme inhibition
Grape pomace
Seeds
Phenolic compounds
Anti-inflammatory potential
Antimicrobial activity
topic Antioxidants
Enzyme inhibition
Grape pomace
Seeds
Phenolic compounds
Anti-inflammatory potential
Antimicrobial activity
description Background: Grape pomace is commonly considered a waste product of monovarietal red wine production. Methods: HPLC-DAD analysis was performed to determine the polyphenol and flavonoid contents of all the extracts obtained from Montepulciano d’Abruzzo red wine and grape skins whereas, GC-MS was applied to the determination of fatty acid composition in grape seeds oil. Biological characterization involves antioxidant and antimicrobial assays for all the extracts and seeds oil; Their ability to inhibit α-glucosidase, α-amylase, α-tyrosinase, and ChE enzymes was also detected, together with anti-inflammatory activity on wine, grape skin extracts, and seeds oil by lipoxygenase (5-LOX) and LPS-stimulated macrophage release assays. Results: Data indicate significative polyphenols content (199.31 ± 7.21 mgGAE/g), antioxidant (CUPRAC assay (1036.98 mgTE/g)), enzymatic inhibition (α-tyrosinase: 151.30 ± 1.20 mgKAE/g) and anti-inflammatory activities for wine-organic extract 2, while the antimicrobial activity of grape skin decoction is higher than those reported by wine extracts on three bacterial strains. Interestingly only dealcoholized wine and wine-aqueous extract exerts inhibitory effects on α-glucosidase (20.62 ± 0.23 mmolACAE/g and 19.81 ± 0.03 mmolACAE/g, respectively), while seeds oil is rich in oleic and linoleic acids. Conclusions: These results confirm the strong antioxidant properties of Montepulciano d’Abruzzo grape pomace, suggesting the potential use of this waste product as functional food supplements in the human diet and in cosmeceutics.
publishDate 2021
dc.date.none.fl_str_mv 2021
2023
2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.3390/antiox10111704
https://hdl.handle.net/10953/1351
https://www.mdpi.com/2076-3921/10/11/1704
url https://doi.org/10.3390/antiox10111704
https://hdl.handle.net/10953/1351
https://www.mdpi.com/2076-3921/10/11/1704
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Antioxidants [2021]; 10: 1704
dc.rights.none.fl_str_mv CC0 1.0 Universal
http://creativecommons.org/publicdomain/zero/1.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv CC0 1.0 Universal
http://creativecommons.org/publicdomain/zero/1.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:RUJA. Repositorio Institucional de la Producción Científica de la Universidad de Jaén
instname:Universidad de Jaén
instname_str Universidad de Jaén
reponame_str RUJA. Repositorio Institucional de la Producción Científica de la Universidad de Jaén
collection RUJA. Repositorio Institucional de la Producción Científica de la Universidad de Jaén
repository.name.fl_str_mv
repository.mail.fl_str_mv
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