title: Winery by-products: extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species.
abstract: Nearly 20 million tons of winery by-products, with many biological activities, are discarded each year in the world. The extraction of bioactive compounds from Chenin Blanc, Petit Verdot, and Syrah grape by-products, produced in the semi-arid region in Brazil, was optimized by a Central Composite Rotatable Design. The phenolic compounds profile, antioxidant capacity against synthetic free radicals (DPPH and ABTS), reactive oxygen species (ROS; peroxyl radical, superoxide radical, hypochlorous acid), cytotoxicity assay (MTT) and quantification of TNF-α production in RAW 264.7 cells were conducted. Gallic acid, syringic acid, procyanidins B1 and B2, catechin, epicatechin, epicatechin gallate, quercetin 3-β-d-glucoside, delfinidin 3-glucoside, peonidin 3-O-glucoside, and malvidin 3-glucoside were the main phenolic compounds identified. In general, rachis showed higher antioxidant capacity than pomace extract, especially for Chenin Blanc. All extracts showed low cytotoxicity against RAW 264.7 cells and Petit Verdot pomace suppressed TNF-α liberation in vitro. Therefore, these winery by-products can be considered good sources of bioactive compounds, with great potential for application in the food and pharmaceutical industries.
authors: Department of Agri-food Industry, Food and Nutrition, 'Luiz de Queiroz' College of Agriculture, University of São Paulo, Pádua Dias Avenue, P.O. Box. 9, 13418-900 Piracicaba, SP, Brazil.
authors: Priscilla Siqueira
authors: PS
authors: Melo
authors: Department of Agri-food Industry, Food and Nutrition, 'Luiz de Queiroz' College of Agriculture, University of São Paulo, Pádua Dias Avenue, P.O. Box. 9, 13418-900 Piracicaba, SP, Brazil.
authors: Adna Prado
authors: AP
authors: Massarioli
authors: Piracicaba Dental School, Department of Physiological Sciences, University of Campinas, 901, Limeira Avenue, 13414-903 Piracicaba, SP, Brazil.
authors: Carina
authors: C
authors: Denny
authors: Herminio Ometto University Center, 500, Dr. Maximiliano Baruto, 13607-339 Araras, SP, Brazil.
authors: Luciana Ferracini
authors: LF
authors: dos Santos
authors: Piracicaba Dental School, Department of Physiological Sciences, University of Campinas, 901, Limeira Avenue, 13414-903 Piracicaba, SP, Brazil.
authors: Marcelo
authors: M
authors: Franchin
authors: Brazilian Agricultural Research Corporation - Embrapa Grape & Wine/Tropical Semi-arid, BR 428, Km 152, P.O. Box 23, 56302-970 Petrolina, PE, Brazil.
authors: Giuliano Elias
authors: GE
authors: Pereira
authors: Department of Agri-food Industry, Food and Nutrition, 'Luiz de Queiroz' College of Agriculture, University of São Paulo, Pádua Dias Avenue, P.O. Box. 9, 13418-900 Piracicaba, SP, Brazil.
authors: Thais Maria Ferreira de Souza
authors: TM
authors: Vieira
authors: Piracicaba Dental School, Department of Physiological Sciences, University of Campinas, 901, Limeira Avenue, 13414-903 Piracicaba, SP, Brazil.
authors: Pedro Luiz
authors: PL
authors: Rosalen
authors: Department of Agri-food Industry, Food and Nutrition, 'Luiz de Queiroz' College of Agriculture, University of São Paulo, Pádua Dias Avenue, P.O. Box. 9, 13418-900 Piracicaba, SP, Brazil. Electronic address: smalencar@usp.br.
authors: Severino Matias
authors: SM
authors: de Alencar
mesh_terms: D000872:Anthocyanins / Q000737:chemistry*; D000975:Antioxidants; D010636:Phenols / Q000032:analysis; D010936:Plant Extracts / Q000737:chemistry*; D011794:Quercetin; D017382:Reactive Oxygen Species; D014920:Wine / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D010636:Phenols; D010936:Plant Extracts; D017382:Reactive Oxygen Species; D011794:Quercetin
keywords: Anthocyanins; Catechin (PubChem CID: 73160); Cytotoxicity (MTT); Epicatechin (PubChem CID: 72276); Gallic acid (PubChem CID: 370); Malvidin-3-glucoside (PubChem CID: 443652); Procyanidin B1 (PubChem CID: 11250133); Procyanidin B2 (PubChem CID: 122738); Reactive oxygen species (ROS); Response surface methodology (RSM); Winery by-products