Fruit and vegetable fermentation techniques are widely used as methodologies to preserve food. Fermentation processes lead to considerable amounts of residues that could contain bioactive compounds deriving from those originally present in the raw materials and modified by fermentation, or accumulate single components at high concentrations. Wastes deriving from production of “wines” by fermentation of Punica granatum, fermented pomegranate wastes (FPW), showed a marked antioxidant activity in a series of conventional chemical tests. HPLC /MS analyses of the methanol extracts showed the presence of ellagic acid (EA) as the main component at levels up to 40% on a w/w basis together with minor species that were further investigated by 1D and 2D NMR spectroscopy without fractionation. Experiments using murine macrophages showed a stronger effect of the FPW extracts in reducing the LPS-induced expression of pro-inflammatory genes IL-1β, IL-6, TNF- and iNOS compared to the fresh fruit extracts to a degree correlating with EA levels. Under simulated gastro intestinal conditions, EA was slowly released from FPW up to 30% of the overall content over 2 hrs only at the slightly alkaline pHs simulating the small intestine environment, suggesting a potential of the material in nutraceuticals and other applications.

Remarkable antioxidant and anti-inflammatory properties of wastes from fermented pomegranate and ellagic acid release profile under simulated digestion conditions / L. Verotta, E. Caneva, K. Petroni, V. Calvenzani, F. Tomay, L. Panzella, A. Napolitano. ((Intervento presentato al 10. convegno World Congress on Polyphenols Applcations tenutosi a Porto nel 2016.

Remarkable antioxidant and anti-inflammatory properties of wastes from fermented pomegranate and ellagic acid release profile under simulated digestion conditions

L. Verotta;E. Caneva;K. Petroni;V. Calvenzani;F. Tomay;
2016

Abstract

Fruit and vegetable fermentation techniques are widely used as methodologies to preserve food. Fermentation processes lead to considerable amounts of residues that could contain bioactive compounds deriving from those originally present in the raw materials and modified by fermentation, or accumulate single components at high concentrations. Wastes deriving from production of “wines” by fermentation of Punica granatum, fermented pomegranate wastes (FPW), showed a marked antioxidant activity in a series of conventional chemical tests. HPLC /MS analyses of the methanol extracts showed the presence of ellagic acid (EA) as the main component at levels up to 40% on a w/w basis together with minor species that were further investigated by 1D and 2D NMR spectroscopy without fractionation. Experiments using murine macrophages showed a stronger effect of the FPW extracts in reducing the LPS-induced expression of pro-inflammatory genes IL-1β, IL-6, TNF- and iNOS compared to the fresh fruit extracts to a degree correlating with EA levels. Under simulated gastro intestinal conditions, EA was slowly released from FPW up to 30% of the overall content over 2 hrs only at the slightly alkaline pHs simulating the small intestine environment, suggesting a potential of the material in nutraceuticals and other applications.
Settore CHIM/06 - Chimica Organica
Settore BIO/11 - Biologia Molecolare
Remarkable antioxidant and anti-inflammatory properties of wastes from fermented pomegranate and ellagic acid release profile under simulated digestion conditions / L. Verotta, E. Caneva, K. Petroni, V. Calvenzani, F. Tomay, L. Panzella, A. Napolitano. ((Intervento presentato al 10. convegno World Congress on Polyphenols Applcations tenutosi a Porto nel 2016.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/412277
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