title: Characterization of phenolics, in vitro reducing capacity and anti-glycation activity of red grape skins recovered from winemaking by-products.
abstract: 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 (12.1-53.6g gallic acid Eq/kg), proanthocyanidins (7.2-51.1g/kg), anthocyanins (2.5-13.8 g malvidin 3-O glucoside Eq/kg), flavonols (0.3-2.6g 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.
authors.affiliation: DeFENS, Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via Celoria, 2, 20133 Milano, Italy.
authors.forename: P S C
authors.initials: PS
authors.lastname: Sri Harsha
authors.forename: Claudio
authors.initials: C
authors.lastname: Gardana
authors.forename: Paolo
authors.initials: P
authors.lastname: Simonetti
authors.forename: Giorgia
authors.initials: G
authors.lastname: Spigno
authors.forename: Vera
authors.initials: V
authors.lastname: Lavelli
mesh_terms: D000818:Animals; D000872:Anthocyanins / Q000032:analysis; D002417:Cattle; D036681:Fluorescence Recovery After Photobleaching; D006031:Glycosylation; D007220:Industrial Waste / Q000032:analysis*; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis*; D044945:Proanthocyanidins / Q000032:analysis; D012710:Serum Albumin, Bovine / Q000378:metabolism; D027843:Vitis / Q000737:chemistry*; D014920:Wine
chemical_list: D000872:Anthocyanins; D007220:Industrial Waste; D010636:Phenols; D044945:Proanthocyanidins; D012710:Serum Albumin, Bovine