title: In vitro and in vivo evaluation of the antioxidant and prooxidant activity of phenolic compounds obtained from grape (Vitis vinifera) pomace.
abstract: The antioxidant and/or prooxidant ability of extracts obtained from wine waste were analyzed using in vitro and in vivo assays. Cyclic voltammetry was used as the in vitro assay to determine the antioxidant and/or prooxidant properties and, the in vivo effect on mycelial growth of the fungus Botrytis cinerea was evaluated. In addition, the prooxidant activity was evaluated by intracellular oxidation of compound 2,7-dichlorodihydrofluorescein diacetate (DCFH-DA) in B. cinerea. The extracts used in this study were obtained from grape pomace of Cabernet Sauvignon, Carménère and Syrah varieties from the Misiones de Rengo Vineyard by simple extraction, using methanol/HCl 1% (v/v), ethanol 70% (v/v), or Soxhlet extraction. According to the results obtained, gallic acid was the most represented phenolic compound independent of grape variety and extraction method. In addition, vanillic acid; protocatechuic acid, syringic acid, quercetin and kaempferol were found in the extracts. From this study it was possible concluded that, depending of the method of extraction of the grape residues and the grape variety (Cabernet Sauvignon, Carménère and Syrah), the extracts showed antioxidant and/or prooxidant activity. However, no correlation can be established between the anodic oxidation potentials of the extracts and their effect on the fungus B. cinerea.
authors.affiliation: Laboratorio de Micología, Facultad de Química y Biología, Universidad de Santiago de Chile, Alameda 3363, Estación Central, Santiago 916000, Chile. milena.cotoras@usach.cl.
authors.forename: Milena
authors.initials: M
authors.lastname: Cotoras
authors.affiliation: Laboratorio de Micología, Facultad de Química y Biología, Universidad de Santiago de Chile, Alameda 3363, Estación Central, Santiago 916000, Chile. herman.vivancov@usach.cl.
authors.forename: Herman
authors.initials: H
authors.lastname: Vivanco
authors.affiliation: Laboratorio de Micología, Facultad de Química y Biología, Universidad de Santiago de Chile, Alameda 3363, Estación Central, Santiago 916000, Chile. ricardo.melo@usach.cl.
authors.forename: Ricardo
authors.initials: R
authors.lastname: Melo
authors.affiliation: Laboratorio de Electroquímica, Facultad de Química y Biología, Universidad de Santiago de Chile, Alameda 3363, Estación Central, Santiago 916000, Chile. maria.aguirre@usach.cl.
authors.forename: María
authors.initials: M
authors.lastname: Aguirre
authors.affiliation: Laboratorio de Micología, Facultad de Química y Biología, Universidad de Santiago de Chile, Alameda 3363, Estación Central, Santiago 916000, Chile. evelyn.silva@usach.cl.
authors.forename: Evelyn
authors.initials: E
authors.lastname: Silva
authors.affiliation: Laboratorio de Micología, Facultad de Química y Biología, Universidad de Santiago de Chile, Alameda 3363, Estación Central, Santiago 916000, Chile. Leonora.mendoza@usach.cl.
authors.forename: Leonora
authors.initials: L
authors.lastname: Mendoza
mesh_terms: D000975:Antioxidants / Q000737:chemistry* / Q000494:pharmacology*; D005658:Fungi / Q000145:classification / Q000187:drug effects / Q000378:metabolism; D008826:Microbial Sensitivity Tests; D010084:Oxidation-Reduction / Q000187:drug effects; D010636:Phenols / Q000737:chemistry* / Q000494:pharmacology; D010936:Plant Extracts / Q000737:chemistry*; D027843:Vitis / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D010636:Phenols; D010936:Plant Extracts