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Valorization
of grape (Vitis vinifera) byproducts. Antioxidant and biological properties of
polyphenolic fractions differing in procyanidin composition and flavonol content
Torres JL, Varela B, Garcia MT, Carilla J, Matito C,
Centelles JJ, Cascante M, Sort X, Bobet R
Department
of Peptide and Protein Chemistry, Department of Surfactant Technology, and
Thermal Analysis Laboratory, Institute for Chemical and Environmental Research (IIQAB-CSIC),
Jordi Girona 18-26, 08034 Barcelona, Spain.
jltqbp@iiqab.csic.es
Many
byproducts and wastes generated by agroindustries contain polyphenols with
potential application as food antioxidants and preventive agents against skin
cancer and other diseases.
The performance of polyphenolic fractions from Parellada grape (Vitis vinifera)
pomace as antioxidants in different physicochemical environments was tested.
Fractions containing oligomers with mean degree of polymerization between 3 and
4 and percentage galloylation ca. 30% were the most potent free radical
scavengers and efficient antioxidants in an oil-in-water emulsion.
A fraction including glycosylated flavonols was also efficient in the emulsion.
All the fractions showed low aquatic toxicity and weak influence on
proliferation of human melanoma cells.
PMID:
12475269 [PubMed - indexed for MEDLINE]
Source:
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=12475269&dopt=Abstract
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