Abstract
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
Highlights
IntroductionBioactive compounds are essential and non-essential compounds that are naturally present as constituents of food and can be defined as substances with biological activity capable of modulating metabolic processes resulting in the promotion of human health (Biesalski et al, 2009; Shirahigue & Antonini, 2020)
Bioactive compounds are essential and non-essential compounds that are naturally present as constituents of food and can be defined as substances with biological activity capable of modulating metabolic processes resulting in the promotion of human health (Biesalski et al, 2009; Shirahigue & Antonini, 2020). These chemical compounds are secondary metabolites and are classified according to their routes and biosynthetic structure, in addition, they are divided into three main groups: (1) polyphenolic compounds; (2) terpenoids and (3) nitrogen-containing alkaloids and sulfur-containing compounds according to Vuolo, Lima, and Maróstica Junior (2019), and it is known that the polyphenolic compounds are the most abundant secondary metabolites reported in plants (Shirahigue & Antonini, 2020)
It is interesting to evaluate how the mixture of ethanol and water can influence the extraction of these compounds present in the solid residues of the winemaking processes
Summary
Bioactive compounds are essential and non-essential compounds that are naturally present as constituents of food and can be defined as substances with biological activity capable of modulating metabolic processes resulting in the promotion of human health (Biesalski et al, 2009; Shirahigue & Antonini, 2020) These chemical compounds are secondary metabolites and are classified according to their routes and biosynthetic structure, in addition, they are divided into three main groups: (1) polyphenolic compounds; (2) terpenoids and (3) nitrogen-containing alkaloids and sulfur-containing compounds according to Vuolo, Lima, and Maróstica Junior (2019), and it is known that the polyphenolic compounds are the most abundant secondary metabolites reported in plants (Shirahigue & Antonini, 2020). The grape pomace generated corresponds from 20% to 30% of the original weight of the grape, being constituted mainly by seeds (38%–52%) and skins (5%–10%), and sequentially by remnants of pulp, stem, small pieces of stalks and yeast cells from the wine fermentation process (Venkitasamy, Zhao, Zhang, & Pan, 2019)
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