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Open AccessArticle

In Vitro and in Vivo Evaluation of the Antioxidant and Prooxidant Activity of Phenolic Compounds Obtained from Grape (Vitis vinifera) Pomace

1
Laboratorio de Micología, Facultad de Química y Biología, Universidad de Santiago de Chile, Alameda 3363, Estación Central, Santiago 916000, Chile
2
Laboratorio de Electroquímica, Facultad de Química y Biología, Universidad de Santiago de Chile, Alameda 3363, Estación Central, Santiago 916000, Chile
*
Authors to whom correspondence should be addressed.
Molecules 2014, 19(12), 21154-21167; https://doi.org/10.3390/molecules191221154
Received: 6 November 2014 / Revised: 8 December 2014 / Accepted: 9 December 2014 / Published: 16 December 2014
(This article belongs to the Section Natural Products Chemistry)
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. View Full-Text
Keywords: grape pomace; phenolic compounds; antioxidant and prooxidant activity grape pomace; phenolic compounds; antioxidant and prooxidant activity
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Cotoras, M.; Vivanco, H.; Melo, R.; Aguirre, M.; Silva, E.; Mendoza, L. In Vitro and in Vivo Evaluation of the Antioxidant and Prooxidant Activity of Phenolic Compounds Obtained from Grape (Vitis vinifera) Pomace. Molecules 2014, 19, 21154-21167.

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