Estudios científicos
Potential of Grape Wastes as a Natural Source of Bioactive Compounds
Abstract:
Grapes are widely used in the wine and juice industries, which can lead to massive amounts of waste, mostly grape peels and seeds. The antioxidant capacities, total phenolic and flavonoid contents and phenolic profiles of peels and seeds from 30 grape varieties were systemically assessed. The antioxidant activities of fat-soluble, water-soluble and insoluble-bound fractions of grape peels and seeds were evaluated using ferric-reducing antioxidant power and Trolox equivalent antioxidant capacity assays, and their total phenolic contents and total flavonoid contents were determined by the Folin-Ciocalteu method and AlCl₃ colorimetry, respectively. It was found that the antioxidant capacities were diverse among different grape peels and seeds. Moreover, several phenolic compounds were identified and quantified, including gallic acid, cyanidin-3-glucoside, epicatechin, catechin gallate, ferulaic acid, rutin and resveratrol, which could contribute to the antioxidant capacities of these grape peels and seeds. Several grape wastes with strong antioxidant activity could be abundant sources of natural bioactive compounds, and have the potential for development into functional foods, food additives and pharmaceuticals.
Comentarios divulgativos:
Entre los principales subproductos del procesado de las uvas se encuentra el hollejo y las semillas. En este estudio los autores analizan la capacidad antioxidante, y el contenido en fenoles y en flavonoides total de la piel y semillas de 30 variedades de uvas.
Los resultados obtenidos mostraron la existencia de una gran variación en la capacidad antioxidante según los tipos de uvas. Se identificaron y cuantificaron compuestos fenólicos relacionados con la capacidad antioxidante: ácido gálico, cianidina-3- glucósido, epicatequina, galato catequina, ácido ferulaico, rutina y resveratrol. Por lo que sería de interés tener en cuenta este tipo de subproductos, semillas y hollejo, para la extracción de compuestos bioactivos que puedan ser utilizados en el desarrollo de alimentos funcionales, aditivos alimentarios o nuevos fármacos.
