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Phenolic compounds, antioxidant, and antibacterial properties of pomace extracts from four Virginia‐grown grape varieties

Grape pomace is a potential source of natural antioxidant and antimicrobial agents. Phenolic compounds, antioxidant, and antibacterial properties of pomace extracts from four Virginia‐grown grape varieties were investigated. White grape pomaces had higher (P < 0.05) solvent extraction yield than...

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Autores principales: Xu, Yixiang, Burton, Sheanell, Kim, Chyer, Sismour, Edward
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2015
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4708636/
https://www.ncbi.nlm.nih.gov/pubmed/26788319
http://dx.doi.org/10.1002/fsn3.264
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author Xu, Yixiang
Burton, Sheanell
Kim, Chyer
Sismour, Edward
author_facet Xu, Yixiang
Burton, Sheanell
Kim, Chyer
Sismour, Edward
author_sort Xu, Yixiang
collection PubMed
description Grape pomace is a potential source of natural antioxidant and antimicrobial agents. Phenolic compounds, antioxidant, and antibacterial properties of pomace extracts from four Virginia‐grown grape varieties were investigated. White grape pomaces had higher (P < 0.05) solvent extraction yield than red varieties. Concentrations of total phenolic (TPC), total flavonoid (TFC), total anthocyanin (TAC), tannins, condensed tannins (CT), as well as antioxidant capacities (DPPH• and ABTS•+free radical scavenging) differed (P < 0.05) among four pomace extracts. ABTS•+ scavenging capacity was positively correlated with TPC, TFC, tannins, and CT (P < 0.05), whereas DPPH• capacity was positively correlated with TAC (P < 0.05). Nine flavonoid compounds were identified, of which catechin and epicatechin were the two most abundant. Antibacterial activity was observed against Listeria monocytogenes ATCC 7644 and Staphylococcus aureus ATCC 29213, but not against Escherichia coli O157:H7 ATCC 3510 and Salmonella typhimurium ATCC 14028. L. monocytogenes was more susceptible than S. aureus.
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spelling pubmed-47086362016-01-19 Phenolic compounds, antioxidant, and antibacterial properties of pomace extracts from four Virginia‐grown grape varieties Xu, Yixiang Burton, Sheanell Kim, Chyer Sismour, Edward Food Sci Nutr Original Research Grape pomace is a potential source of natural antioxidant and antimicrobial agents. Phenolic compounds, antioxidant, and antibacterial properties of pomace extracts from four Virginia‐grown grape varieties were investigated. White grape pomaces had higher (P < 0.05) solvent extraction yield than red varieties. Concentrations of total phenolic (TPC), total flavonoid (TFC), total anthocyanin (TAC), tannins, condensed tannins (CT), as well as antioxidant capacities (DPPH• and ABTS•+free radical scavenging) differed (P < 0.05) among four pomace extracts. ABTS•+ scavenging capacity was positively correlated with TPC, TFC, tannins, and CT (P < 0.05), whereas DPPH• capacity was positively correlated with TAC (P < 0.05). Nine flavonoid compounds were identified, of which catechin and epicatechin were the two most abundant. Antibacterial activity was observed against Listeria monocytogenes ATCC 7644 and Staphylococcus aureus ATCC 29213, but not against Escherichia coli O157:H7 ATCC 3510 and Salmonella typhimurium ATCC 14028. L. monocytogenes was more susceptible than S. aureus. John Wiley and Sons Inc. 2015-08-07 /pmc/articles/PMC4708636/ /pubmed/26788319 http://dx.doi.org/10.1002/fsn3.264 Text en © 2015 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the Creative Commons Attribution (http://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Xu, Yixiang
Burton, Sheanell
Kim, Chyer
Sismour, Edward
Phenolic compounds, antioxidant, and antibacterial properties of pomace extracts from four Virginia‐grown grape varieties
title Phenolic compounds, antioxidant, and antibacterial properties of pomace extracts from four Virginia‐grown grape varieties
title_full Phenolic compounds, antioxidant, and antibacterial properties of pomace extracts from four Virginia‐grown grape varieties
title_fullStr Phenolic compounds, antioxidant, and antibacterial properties of pomace extracts from four Virginia‐grown grape varieties
title_full_unstemmed Phenolic compounds, antioxidant, and antibacterial properties of pomace extracts from four Virginia‐grown grape varieties
title_short Phenolic compounds, antioxidant, and antibacterial properties of pomace extracts from four Virginia‐grown grape varieties
title_sort phenolic compounds, antioxidant, and antibacterial properties of pomace extracts from four virginia‐grown grape varieties
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4708636/
https://www.ncbi.nlm.nih.gov/pubmed/26788319
http://dx.doi.org/10.1002/fsn3.264
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