Potential of Grape Wastes as a Natural Source of Bioactive Compounds

Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China

Guangzhou No. 2 High School, Guangzhou 510530, China

School of Chinese Medicine, Li Ka Shing Faculty of Medicine, The University of Hong Kong, Hong Kong 999077, China

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Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China

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South China Sea Bioresource Exploitation and Utilization Collaborative Innovation Center, Sun Yat-Sen University, Guangzhou 510006, China

Authors to whom correspondence should be addressed.

^†

The authors contributed equally to this work.

Academic Editors: Luisella Verotta and Alessandra Napolitano

Molecules 2018, 23(10), 2598; https://doi.org/10.3390/molecules23102598

Received: 11 September 2018 / Revised: 3 October 2018 / Accepted: 4 October 2018 / Published: 11 October 2018

(This article belongs to the Special Issue Bioactives from Bioprocessing: Sources and Production)

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Abstract

Grapes are widely used in the wine and juice industries, which can lead to massive amounts of waste, mostly grape peels and seeds. The antioxidant capacities, total phenolic and flavonoid contents and phenolic profiles of peels and seeds from 30 grape varieties were systemically assessed. The antioxidant activities of fat-soluble, water-soluble and insoluble-bound fractions of grape peels and seeds were evaluated using ferric-reducing antioxidant power and Trolox equivalent antioxidant capacity assays, and their total phenolic contents and total flavonoid contents were determined by the Folin-Ciocalteu method and AlCl₃ colorimetry, respectively. It was found that the antioxidant capacities were diverse among different grape peels and seeds. Moreover, several phenolic compounds were identified and quantified, including gallic acid, cyanidin-3-glucoside, epicatechin, catechin gallate, ferulaic acid, rutin and resveratrol, which could contribute to the antioxidant capacities of these grape peels and seeds. Several grape wastes with strong antioxidant activity could be abundant sources of natural bioactive compounds, and have the potential for development into functional foods, food additives and pharmaceuticals. View Full-Text

Keywords: grape; peel; seed; waste; antioxidant capacity; bioactive compounds; phenol; flavonoid

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

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MDPI and ACS Style

Tang, G.-Y.; Zhao, C.-N.; Liu, Q.; Feng, X.-L.; Xu, X.-Y.; Cao, S.-Y.; Meng, X.; Li, S.; Gan, R.-Y.; Li, H.-B. Potential of Grape Wastes as a Natural Source of Bioactive Compounds. Molecules 2018, 23, 2598. https://doi.org/10.3390/molecules23102598

AMA Style

Tang G-Y, Zhao C-N, Liu Q, Feng X-L, Xu X-Y, Cao S-Y, Meng X, Li S, Gan R-Y, Li H-B. Potential of Grape Wastes as a Natural Source of Bioactive Compounds. Molecules. 2018; 23(10):2598. https://doi.org/10.3390/molecules23102598

Chicago/Turabian Style

Tang, Guo-Yi, Cai-Ning Zhao, Qing Liu, Xiao-Ling Feng, Xiao-Yu Xu, Shi-Yu Cao, Xiao Meng, Sha Li, Ren-You Gan, and Hua-Bin Li. 2018. "Potential of Grape Wastes as a Natural Source of Bioactive Compounds" Molecules 23, no. 10: 2598. https://doi.org/10.3390/molecules23102598

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