Red grape skins recovered from ten winemaking processes were analyzed for total phenolic content(Folin Ciocalteu assay), proanthocyanidins (n-butanol/HCl assay), individual phenolics (UPLC-DAD-MS), in vitro ferric ion reducing capacity and anti-glycation activity by bovine serum albumin/fructose and bovine serum albumin/methylglyoxal model systems. The aim was to assess if these by-products have potential as dietary anti-glycation agents, to prevent the glyco-oxidative stress associated with type-2 diabetes. Variability was observed in total phenolics (12.1–53.6 g gallic acid Eq/kg), proanthocyanidins (7.2–51.1 g/kg), anthocyanins (2.5–13.8 g malvidin 3-O glucoside Eq/kg), flavonols (0.3–2.6 g quercetin 3-O glucoside Eq/kg) and reducing capacity (103–511 mmol Fe(II) Eq/kg). For all samples, the anti-glycation effectiveness was higher than that of commercial nutraceutical preparations. Hence, in spite of differences in cultivar, location of the vineyard and winemaking procedures, these by-products could be used as a source of cost-effective anti-glycation agent either as a food ingredient or as a nutraceutical preparation.
Characterization of phenolics, in vitro reducing capacity and anti-glycation activity of red grape skins recovered from winemaking by-products / P.S.C. Sri Harsha, C. Gardana, P. Simonetti, G. Spigno, V. Lavelli. - In: BIORESOURCE TECHNOLOGY. - ISSN 0960-8524. - 2013:140(2013), pp. 263-268.
|Titolo:||Characterization of phenolics, in vitro reducing capacity and anti-glycation activity of red grape skins recovered from winemaking by-products|
PEDAPATI, SIVA CHARAN SRI HARSHA (Primo)
GARDANA, CLAUDIO SEBASTIANO (Secondo)
LAVELLI, VERA AGNESE (Ultimo)
|Parole Chiave:||Grape skins; Phenolics; Protein glycation; UPLC-DAD-MS|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
Settore BIO/09 - Fisiologia
|Data di pubblicazione:||2013|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1016/j.biortech.2013.04.092|
|Appare nelle tipologie:||01 - Articolo su periodico|