Bioprospection of Petit Verdot grape pomace as a source of anti-inflammatory compounds

Journal of Functional Foods

J.G. Lazarini¹  J.A.R. Paschoal²  M. Franchin³  I.A.M. Moreno⁴  A.P. Massarioli⁵  S.M. Alencar⁵  P.L. Rosalen⁵  C. Denny⁶  G.E. Pereira⁶  P.S. Melo⁶ 

[1] Corresponding author. Tel.: [phone];Wine/Tropical Semi-arid, Petrolina, PE, Brazil;fax: [phone].;;Brazilian Agricultural Research Corporation – Embrapa Grape &Department of Agri-food Industry, Food and Nutrition, ‘Luiz de Queiroz’ College of Agriculture, University of São Paulo, SP, Brazil;Piracicaba Dental School, Department of Physiological Sciences, University of Campinas, SP, Brazil;

关键词: Anti-inflammatory;    Petit Verdot;    By-products;    Grape;    Pomace;    Cytokines;   

DOI  :  

来源: DOAJ

【 摘 要 】

The aim of this study was to evaluate the anti-inflammatory activity of Petit Verdot Extract and hexane, chloroform and ethyl acetate fractions obtained from grape pomace, in addition to identifying active compounds. The PVE and EAF reduced significantly paw edema and neutrophil migration when compared with control groups. The PVE reduced levels of TNF-α and IL1-β in the peritoneal fluid, whereas the EAF did not reduce cytokines significantly. Two hydroxybenzoic acids, two proanthocyanidins, three flavan-3-ol monomers and three anthocyanins were identified in the PVE and EAF by LC-MS/MS. The stilbene trans-resveratrol was identified only in the EAF. The phenolic compounds were quantified using HPLC-DAD analysis, except for the stilbenes, which were not sensible for the detection by the method. Since PVE and EAF showed significantly anti-inflammatory effects and high concentration of phenolic compounds, we concluded that Petit Verdot pomace could be an interesting source of anti-inflammatory bioactives.

【 授权许可】

Unknown