Valorization of grape (Vitis vinifera) byproducts.: Antioxidant and biological properties of polyphenolic fractions differing in procyanidin composition and flavonol content

被引：176

作者：

Torres, JL

Varela, B

García, MT

Carilla, J

Matito, C

Centelles, JJ

Cascante, M

Sort, X

Bobet, R

机构：

[1] CSIC, IIQAB, Dept Peptide & Prot Chem, Dept Surfactant Technol, Barcelona 08034, Spain

[2] CSIC, IIQAB, Thermal Anal Lab, Inst Chem & Environm Res, Barcelona 08034, Spain

[3] Univ Barcelona, Dept Biochem & Mol Biol, Barcelona 08028, Spain

[4] Miguel Torres SA, Vilafranca del Penedes 08720, Spain

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2002年 / 50卷 / 26期

关键词：

Vitis vinifera; polyphenols; procyanidins; catechins; flavonols; antioxidants; free radical scavenging activity; emulsions; ecotoxicity; cell proliferation;

D O I：

10.1021/jf025868i

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Many byproducts and wastes generated by agroindustries contain polyphenols with potential application as food antioxidants and preventive agents against skin cancer and other diseases. The performance of polyphenolic fractions from Parellada grape (Vitis vinifera) pomace as antioxidants in different physicochemical environments was tested. Fractions containing oligomers with mean degree of polymerization between 3 and 4 and percentage galloylation ca. 30% were the most potent free radical scavengers and efficient antioxidants in an oil-in-water emulsion. A fraction including glycosylated flavonols was also efficient in the emulsion. All the fractions showed low aquatic toxicity and weak influence on proliferation of human melanoma cells.

引用

页码：7548 / 7555

页数：8

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[1] Cell cycle dysregulation by green tea polyphenol epigallocatechin-3-gallate [J].