Publication Cover
Natural Product Research
Formerly Natural Product Letters
Volume 35, 2021 - Issue 2
377
Views
10
CrossRef citations to date
0
Altmetric
Short Communications

Green biotechnology for valorisation of residual biomasses in nutraceutic sector: Characterization and extraction of bioactive compounds from grape pomace and evaluation of the protective effects in vitro

ORCID Icon, ORCID Icon, , ORCID Icon, , ORCID Icon, ORCID Icon & ORCID Icon show all
Pages 331-336 | Received 02 Apr 2019, Accepted 13 May 2019, Published online: 06 Jun 2019

References

  • Aluyen JK, Ton QN, Tran T, Yang AE, Gottlieb HB, Bellanger A. 2012. Resveratrol: potential as anticancer agent. J Diet Suppl. 9(1):45–56.
  • Bail S, Stuebiger G, Krist S, Unterweger H, Buchbauer G. 2008. Characterization of various grape seed oils by volatile compounds, triacylglycerol composition, total phenols and antioxidant capacity. Food Chem. 108(3):1122–1132.
  • Baumgärtel T, Kluth H, Epperlein K, Rodehutscord M. 2007. A note on digestibility and energy value for sheep of different grape pomace. Small Ruminant Res. 67(2–3):302–306.
  • Bianco AD, Serrilli AM, Melchioni C. 2007. Molecular composition and quality/taste of olive oil: monoterpenes and natural phenols. ARKIVOC. (vii):146–156. ISSN 1424-6376 Page 146 ©ARKAT.
  • Büyüktuncel E, Porgalı E, Çolak C. 2014. Comparison of total phenolic content and total antioxidant activity in local red wines determined by spectrophotometric methods. FNS. 5(17):1660–1667.
  • Cao X, Ito Y. 2003. Supercritical fluid extraction of grape seed oil and subsequent separation of free fatty acids by high-speed counter-current chromatography. J Chromatograph A. 1021(1–2):117–124.
  • Đorđević NO, Todorović N, Novaković IT, Pezo LL, Pejin B, Maraš V, Tešević VV, Pajović SB. 2018. Antioxidant activity of selected polyphenolics in yeast cells: The case study of Montenegrin Merlot wine. Molecules. 2:1–14.
  • Frankel EN, Waterhouse AL, Teissedre PL. 1995. Principal phenolic phytochemicals in selected California wines and their antioxidant activity in inhibiting oxidation of human low-density lipoproteins. J Agric Food Chem. 43(4):890–894.
  • Jayaprakasha GK, Selvi T, Sakariah KK. 2003. Antibacterial and antioxidant activities of grape (Vitis vinifera) seed extracts. Food Res Int. 36(2):117–122.
  • Katalinic V, Milos M, Modun Music I, Boban M. 2003. Antioxidant effectiveness of selected wines in comparison with (+)-catechin. Food Chem. 86:593–600.
  • Montenegro L. 2017. Lipid-based nanoparticles as carriers for dermal delivery of antioxidants. CDM. 18(5):469–480.
  • Montenegro L, Parenti C, Turnaturi R, Pasquinucci L. 2017. Resveratrol-loaded lipid nano carriers: correlation between in vitro occlusion factor and in vivo skin hydrating effect. Pharmaceutics. 9(4):58. 10Pii:
  • Montenegro L, Pasquinucci L, Zappalà A, Chiechio S, Turnaturi R, Parenti C. 2017. Rosemary essential oil-loaded lipid nanoparticles: in vivo topical activity from gel vehicles. Pharmaceutics. 9(4):48. pii:
  • Na JI, Shin JW, Choi HR, Kwon SH, Park KC. 2019. Resveratrol as a multifunctional topical hypopigmenting agent. IJMS. 20(4):956.
  • Oki T, Masuda M, Furuta S, Nishiba Y, Terahara N, Suda I. 2002. Involvement of anthocyanins and other phenolic compounds in radical-scavenging activity of purple-fleshed sweet potato cultivars. J Food Sci. 67(5):1752–1756. Available from: http://doi.wiley.com/10.1111/j.1365-2621.2002.tb08718.x
  • Pejin B, Stanimirovic B, Vujovic D, Popovic Djordjevic J, Velickovic M, Tesevic V. 2016. The natural product content of the selected Cabernet Franc wine samples originating from Serbia: A case study of phenolics. Nat Prod Res. 30(15):1762–1765. http://dx.doi.org/10.1080/14786419.2015.1135148
  • Reddy L, Odhav B, Bhoola KD. 2003. Natural products for cancer prevention: a global perspective. Pharmacology & Therapeutics. 99(1):1–13.
  • Rondeau P, Gambier F, Jolibert F, Brosse N. 2013. Compositions and chemical variability of grape pomaces from French vineyard. Industrial Crops and Products. 43:251–254.
  • Ruberto G, Renda A, Daquino C, Amico V, Spatafora C, Tringali C, Tommasi ND. 2007. Polyphenol constituents and antioxidant activity of grape pomace extracts from five Sicilian red grape cultivars. Food Chemistry. 100(1):203–210.
  • Siemann EH, Creasy LL. 1992. Concentration of the phytoalexin resveratrol in wine. Am. J. Eno. Vitic. 43:49–52.
  • Vergara D, Valente CM, Tinelli A, Siciliano C, Lorusso V, Acierno R, Giovinazzo G, Santino A, Storelli C, Maffia M. 2011. Resveratrol inhibits the epidermal growth factor-induced epithelial mesenchymal transition in MCF-7 cells . Cancer Lett. 310(1):1–8.
  • Vujovic D, Pejin B, Popovic Djordjevic J, Velickovic M, Tesevic V. 2016. Phenolic natural products of the wines obtained from three new Merlot clone candidates. Nat Prod Res. 30(8):987–990. http://dx.doi.org/10.1080/14786419.2015.1079191
  • Yang J, Martinson TE, Liu RH. 2009. Phytochemicalprofilesandantioxidantactivitiesofwinegrapes. Food Chemistry. 116(1):332–339.
  • You J, Ahmedna M. 2013. Functional components of grape pomace: their composition, biological properties and potential applications. Int J Food Sci Technol. 48:221–237.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.