Abstract
BackgroundIn northeastern Brazil, grape pomace has become a potential alternative byproduct because of the recover phenolic compounds from the vinification process. Comparative analyses were performed between lyophilized extract of grape skins from pomace, described as fermented (FGS), and fresh, unfermented (UGS) grape skins to show the relevant brand’s composition upon the first maceration in winemaking.MethodsThe use of in vitro testing such as Folin-Ciocalteu’s, DPPH free radical scavenger and HPLC methods were performed to evidence antioxidant effect and phenolic compounds. Additionally, vascular reactivity studies were performed in third-order branches of rat superior mesenteric arteries, which were obtained and placed in organ baths containing Krebs-Henseleit solution, maintained at 37 °C, gassed with a mixture of 95% O2 and 5% CO2, and maintained at pH 7.4. The in situ formation of reactive oxygen species (ROS) was evaluated in small mesenteric rings using oxidative fluorescent dihydroethidium dye.ResultsWe found higher phenolic content and antioxidant activity in FGS when compared to UGS. HPLC analyses identified a significant number of phenolic compounds with antioxidant potential in both samples. The vasorelaxant effect induced by FGS was more potent than that induced by UGS, and the activity was attenuated after removal of vascular endothelium or by blockade of endothelium-derived relaxing factors, such as NO and EDHF.ConclusionsThe FGS extract may be a great source of natural polyphenol products with potent antioxidant effects and endothelium-dependent vasodilatory actions involving NO and EDHF pathways.
Highlights
In northeastern Brazil, grape pomace has become a potential alternative byproduct because of the recover phenolic compounds from the vinification process
Total phenol content Considering the total phenolic composition obtained by Folin-Ciocalteu’s (F-C) method, as summarized in the Table 1, we found that fermented grape pomace (FGS) (185.53 ± 14.73 μg/mg DW) presented about seven times higher total phenolics than that found in unfermented grape pomace (UGS) (25.29 ± 0.30 μg/mg of DW)
DPPH radical scavenger activity The antioxidant reducing power (ARP) was evaluated based on an inverse value of EC50 which express the amount antioxidant necessary to decrease by 50% the initial DPPH concentration for each sample [26]
Summary
In northeastern Brazil, grape pomace has become a potential alternative byproduct because of the recover phenolic compounds from the vinification process. Placed in a semi-arid tropical climate, at 8–9 S (latitude) and around 40 W (longitude), the region has specific features, such as: Grape pomace, a winemaking byproduct composed of pressed skins, seeds, and stems, has potential health benefits which have been assigned to high polyphenolic compound content; widely found in red wine. It has become an important economical alternative to wine industry [7,8,9,10,11]. Red wine phenolic compounds from this region have demonstrated marked antioxidant and endothelial-dependent vasodilator effects in rat models of hypertension [15, 16]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
