engleski

Anti-inflammatory and antioxidant activity of grape pomace

Grape pomace is a waste that remains after winemaking process representing a rich source of bioactive phenolic compounds. The objective of this study was to determine the content of total phenolic compounds (TP), total flavonoids (TF) and total proanthocyanidins (TPA), individual phenolic compounds (phenolic acids and flavan-3-ols), antioxidant activity (DPPH assay) and anti inflammatory activities (lipoxygenase – LOX and hyaluronidase – HAase inhibition assays). Four different grape pomaces (two red - RGP, and two white - WGP) were analysed. They were originated from different grape varieties: RGP-1: Cabernet Frank, Syrah and Gamay ; RGP-2: Isabella and Noa ; WGP-1: Incrocio Manzoni, Muscat white and Sauvignon ; WGP-2: Graševina. Sample RGP-1 showed the highest amount of phenolic compounds (TP = 107.88 mgGAE/gdb, TF = 55.07 mgCE/gdb, TPA = 13.65 mg/gdb), the highest antioxidant activity (AA = 0.46 mginh.DPPH/gdb) and anti- inflammatory activity in performed assays (LOX: IC50 = 0.06 mg/mL ; HAse: IC50 = 0.29 mg/mL). Results showed that samples with higher phenolic compounds content had lower IC50 value, i.e. better anti- inflammatory potential. Flavan-3-ols that were presented in all samples are (+) catechin (1.87-8.64 mg/gdb), (-)-epicatechin (2.37-5.51 mg/gdb), procyanidin B1 (0.35-0.72 mg/gdb), procyanidin B2 (0.28-1.23 mg/gdb). Gallic acid was dominant phenolic acid in all samples (0.09 0.35 mg/gdb).

grape pomace ; antioxidant activity ; anti-inflammatory activity ; phenolic compounds

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