Enzymatic pre-treatment of grape seeds for an oil with higher antioxidant activity

The paper investigates the effect of the enzymatic pre-treatment of grape seeds from six Romanian cultivars on the oil extracted. The grape seeds of some white and red Romanian grape varieties were separated from winery waste, washed, dried and ground, with the oil then obtained by extraction with petroleum ether. The extraction was performed directly or after a preliminary treatment with a commercial pectin lyase. The enzymatic procedure applied was more cost effective compared to other treatments previously described in which a cocktail of enzymes was used. The quantity of the extracted oil was measured in both types of processing, with an increase being observed for pre-treated samples. The fatty acid profiles (FAPs) of the oils resulted for the treated and untreated seeds were determined. No change in the composition was noticed. The reductive power of these oils was also investigated. Compared to the untreated samples for the same variety, the enzyme pre-treatment resulted in a superior antioxidant capacity.

Resveratrol Nanocrystal Incorporated into Mesoporous Material: Rational Design and Screening through Quality-by-Design Approach

Bioflavonoids from grape seeds feature powerful antioxidant and immunostimulant activities, but they present problems related to solubility and bioavailability. Nanocrystal (NC) incorporated into a mesoporous carrier is a promising strategy to address these issues. However, the preparation of this formulation involves the selection of factors affecting its critical quality attributes. Hence, this study aimed to develop an NC formulation incorporating resveratrol into a soluble mesoporous carrier based on rational screening design using a systematic and continuous development process, the quality-by-design paradigm. A mesoporous soluble carrier was prepared by spray-drying mannitol and ammonium carbonate. The NC was obtained by introducing the evaporated solvent containing a drug/polymer/surfactant and mesoporous carrier to the medium. A 26−2 fractional factorial design (FFD) approach was carried out in the screening process to understand the main effect factors. The type and concentration of polymer and surfactant, resveratrol loading, and solvent were determined on the NC characteristics. The results indicated that drug loading, particle size, and solubility were mainly affected by RSV loading, PEG concentration, and Kolliphor EL concentration. The polymer contributed dominantly to reducing the particle size and enhancing solubility in this screening design. The presence of surfactants in this system made it possible to prolong the supersaturation process. According to the 26−2 FFD, the factors selected to be further developed using a statistical technique according to the quality-by design-approach, Box Behnken Design, were Kolliphor EL, PEG400, and RSV loading.

Effects of low concentration of proanthocyanidins and oxidation conditions on myofibrillar protein in chicken breast muscle

In this study, the effect of low concentration of proanthocyanidins (extracted from grape seeds) on the gel properties of chicken breast myofibrillar protein was studied. The addition of proanthocyanidins could strengthen the spatial structure of myofibrillar proteins and slow down the gel oxidation. The threshold value of the addition amount of proanthocyanidins refers to the threshold value of NaNO2, a commonly used food additive in meat products, closer to the actual production and application. In the threshold range, low concentration of proanthocyanidins had more stable water retention and slower structural decay. High concentration of proanthocyanidins’ gel (PG) had better stability in the first ten days, but a rapid decline occurred after 10 days. Raman microscope showed that the gel formed after adding proanthocyanidins had more compact spatial structure and smaller pore size, which was more conducive to maintaining water content. In this experiment, when the amount of proanthocyanidins exceeded the national standard threshold, the spatial structure of the gel was destroyed, and the data were disordered. Proanthocyanidins extracted from grape seeds (PFGS) could be appropriately added within the national standard threshold, which was beneficial to the stability, oxidation resistance and texture of the gel. Therefore, improving the stability of protein gel systems was important for the design and development of novel food products.

Fatty Acids and Triacylglycerols Profiles from Sicilian (Cold Pressed vs. Soxhlet) Grape Seed Oils

Among the Sicilian economic productive sectors, that of wine production has today a considerable economic value. However, with the growth of this sector, notable was the increase in the production of waste, which to date is not only an economic damage for companies, but also a threat to the environment. It is known that waste from wine production has properties (e.g., antioxidants) which have potential reuse at cosmetic, pharmaceutical and nutritional levels to obtain economically sustainable applications. A new goal is given by the recovery of added value compounds from agri-food wastes and by-products. Grape seed oil is a promising vegetable fat and cold pressing does not involve the use of chemicals, which are harmful to health. It implies that cold-pressed seed oils may contain phytochemicals, as well as natural antioxidants, more than refined oils. In this context, this works aims at studying the chemical characterization (triglycerides profile and composition in fatty acids) of grape seed oils obtained from Soxhlet and cold pressed extraction from Sicilian red grape seeds and white grape seeds. The possibility of obtaining high yields of triglycerides and fatty acids from the waste of wine production through new extraction methods would open up new perspectives for the reuse of waste in a human and animal food context. The results of this work allow the opening up of new perspectives to reuse and then reduce these wastes, helping not only to reduce the damage to the environment and costs for companies but also to create a new product that is environmentally sustainable and with an important economic value.

Changes in Major Phenolic Compounds of Seeds, Skins, and Pulps from Various Vitis spp. and the Effect of Powdery and Downy Mildew Diseases on Their Levels in Grape Leaves

The main purpose of this study is to determine the contents of 3 major phenolic compounds (gallic acid, catechin, and epicatechin) in 22 different grape cultivars/hybrids obtained from 2 different breeding programs. Additionally, changes in these phenolic components in the grape leaves of some resistant/tolerant species were determined in relation to powdery and downy mildew diseases in viticulture. The skin, pulp, and seeds of grape berries were analysed over two years, while changes in the phenolic contents of grape leaves were determined before and after these diseases for two years. The major phenolic contents of new hybrids/cultivars were compared with those of popular cultivars in different parts of the grapes, and significant differences in phenolic contents were found among hybrids/cultivars and different grape parts. Variations in the contents of phenolics in grape seeds, skins, and pulp were high, but seeds contained higher levels of these phenolics than pulp and skin. Analyses of the relationship between two viticultural diseases and phenolic changes in resistant/tolerant cultivars in relation with the susceptible “Italia” cultivar revealed that an increase in the content of the phenolic compounds was found after powdery mildew disease. Hybrids/cultivars with high phenolic contents are recommended to develop new superior cultivars, which are resistant to grape fungal diseases, in breeding programs.

Impact of effective microbes (em) bokashi supplementation on nutrients digestibility, rumen fermentation and gas volume production in diets of sheep

The present study was conducted to determine the appropriate type of by-products {sugar beet pulp (SBP), grape seeds (GS), olive cake (OC), citrus pulp (CtP), and jojoba meal (JM)} fermented with activated effective microorganisms (EM-Bokashi) to be integrated into the diet of sheep to obtain the best nutrient digestibility and rumen characteristic of Barki sheep. An in vitro experiment was carried out on five fistulated females for rumen fermentation activity, while 15 males were used for digestibility trials. Treatment with EM caused less cell wall content. GS and CtP had higher feed intake (FI) and digestibility coefficients; the lower was found for JM as well less FI. SBP and JM had a higher pH and NH3 concentration, while they were less for GS and CtP. Those had higher total volatile fatty acids (TVFA's) concentration, percentage of acetate, and acetic to propionic (A/P) ratio. JM had less acetate, A/P and higher propionate and butyrate. Higher gas volume after 24h fermentation was noticed for GS and CtP, they were higher kinetic parameters as well, but they were less methane production and more ME (MJ/kg DM), OMD (%) and microbial protein syntheses. Therefore, in conclusion, feeding Bokashi of GS or CtP to sheep can improve productivity, while using Bokashi of JM should be combined with other feeds.

Combining Grape Byproducts to Maximise Biological Activity of Polyphenols in Chickens

Grape seeds (GS) and grape skins (GK) are natural sources of polyphenols with antioxidant capacity. An experiment was conducted to investigate in chickens the effect of including GS and GK (40 g/kg), individually or combined in different proportions (20 g/kg GS–20 g/kg GK; 30 g/kg GS–10 g/kg GK; 10 g/kg GS–30 g/kg GK), in a corn-soybean diet on growth performance, ileal and excreta contents of total extractable polyphenols (TEP) and tannins, ileal digestibility of protein, plasma and meat α-tocopherol concentration and lipid oxidation (assessed by measuring the thiobarbituric acid reactive substances, TBARS) of stored thigh meat. Neither growth performance parameters nor ileal digestibility of protein were affected by dietary treatments. As compared with control birds, chickens fed the grape byproduct diets showed higher ileal (p < 0.001) and excreta (p < 0.001) TEP and tannins contents. Dietary inclusion of grape byproducts increased α-tocopherol concentration both in plasma (p < 0.001) and in thigh meat (p < 0.01 at 1 d; p < 0.001 at 7 d), as compared with the control group. The highest plasma α-tocopherol concentrations were reached with the 30 g/kg GS–10 g/kg GK and 20 g/kg GS–20 g/kg GK combinations. On day 1 of meat storage, no differences on meat α-tocopherol concentration were found among the grape byproducts treatments but on day 7 of storage, the 20 g/kg GS–20 g/kg GK and 10 g/kg GS–30 g/kg GK combinations led to the highest α-tocopherol concentrations in chicken thigh meat. After seven days of refrigerated storage of meat, the TBARS value was lower in chickens fed the grape byproducts diets than in control birds (1.27 vs. 2.49 mg MDA/kg, p < 0.001). Moreover, among the different grape byproduct treatments, the lowest MDA values were reached with the diets containing GK at rates from 20 to 40 g/kg. In conclusion, dietary incorporation of 40 g/kg of GS and GK added separately or combined increased the plasma and meat α-tocopherol content. Furthermore, the combinations of GS and GK with a proportion of GK of at least 50% optimised α-tocopherol concentration both in plasma and in thigh meat and mitigated lipid oxidation in 7-day stored meat.

Phenolic Analysis and In Vitro Biological Activity of Red Wine, Pomace and Grape Seeds Oil Derived from Vitis vinifera L. cv. Montepulciano d’Abruzzo

Grape pomace is commonly considered a waste product of monovarietal red wine production. Methods: HPLC-DAD analysis was performed to determine the polyphenol and flavonoid contents of all the extracts obtained from Montepulciano d’Abruzzo red wine and grape skins whereas, GC-MS was applied to the determination of fatty acid composition in grape seeds oil. Biological characterization involves antioxidant and antimicrobial assays for all the extracts and seeds oil; Their ability to inhibit α-glucosidase, α-amylase, α-tyrosinase, and ChE enzymes was also detected, together with anti-inflammatory activity on wine, grape skin extracts, and seeds oil by lipoxygenase (5-LOX) and LPS-stimulated macrophage release assays. Data indicate significative polyphenols content (199.31 ± 7.21 mgGAE/g), antioxidant (CUPRAC assay (1036.98 mgTE/g)), enzymatic inhibition (α-tyrosinase: 151.30 ± 1.20 mgKAE/g) and anti-inflammatory activities for wine-organic extract 2, while the antimicrobial activity of grape skin decoction is higher than those reported by wine extracts on three bacterial strains. Interestingly only dealcoholized wine and wine-aqueous extract exerts inhibitory effects on α-glucosidase (20.62 ± 0.23 mmolACAE/g and 19.81 ± 0.03 mmolACAE/g, respectively), while seeds oil is rich in oleic and linoleic acids. These results confirm the strong antioxidant properties of Montepulciano d’Abruzzo grape pomace, suggesting the potential use of this waste product as functional food supplements in the human diet and in cosmeceutics.

Synthesis and Characterization of a Nano-Adsorbent Derivative Derived from Grape Seeds for Cadmium Ion Removal in an Aqueous Solution

Grape seeds were utilized as a source for nanoparticle adsorbents. The objective of this work was to prepare a nano adsorbent from grape seeds (GS) and FeCl2. The physical and chemical properties of grape seed ferrous oxide nanoparticles (GS-IONPs) were investigated. Batch adsorption was used to investigate the adsorption of cadmium from industrial water with different initial concentrations, solution pH and contact time. The adsorption isotherm data for Cd(II) on GS-IONPs were fitted to the Langmuir, Freundlich, and Temkin isotherm models. The data fit the Langmuir model well, with a maximum cadmium uptake of 16.3 mg/g. It was found that %removal of cadmium decreased from 98.0% to 88.0% as the initial concentration increased. The results revealed that the prepared adsorbent was effective in Cd(II) removal.

Effect of Grape Seeds (Vitis vinifera L.) and Mandarin Peels (Citrus reticulate L.) Extracts on the Cardiotoxicity Induced by Cyclophosphamide in Rats

Aims: The current study was developed to investigate the influence of grape seeds (GS) and mandarin peels (MP) extracts as powerful antioxidants on the cardiotoxicity induced by cyclophosphamide (CP) in rats. Place of Study: Department of Biochemistry and Nutrition, Faculty of Women for Arts, Science and Education, Ain Shams University. Methodology: Sixty adult male Sprague-Dawley rats were divided into 6 groups. Group (1): Rats were received distilled water daily orally for 6 weeks and injected interperitoneally (i.p) with saline (0.9 %) (2.5 ml / kg BW) as single dose at the end of the sixth week of experiment. Group (2): Rats were received distilled water orally and injected with single dose of cyclophosphamide which dissolved in saline (200 mg/kg BW. i.p.) at the end of the sixth week of experiment. Groups (3 and 4): Rats were received grape seeds extracts low and high doses (150 and 300 mg /kg BW), respectively daily orally for 6 weeks then injected with cyclophosphamide as group 2. Groups (5 and 6): Rats were received mandarin peels extracts low and high doses (150 and 300 mg /kg BW), respectively daily orally for 6 weeks then injected with cyclophosphamide as group 2. Results: Our results documented that CP caused a significant increase in serum alanine aminotransferase (ALT), aspartate aminotransferase (AST), alkaline phosphatase (ALK-P), creatine kinase (CK-MB), lactate dehydrogenase (LDH), creatine kinase (CK) enzymes activity and serum malondialdehyde (MDA) level. While total antioxidant capacity level (TAC) showed a significant decrease. On the other hand cardiac catalase (CAT), superoxide dismutase (SOD) and glutathione peroxidase (GPx) activities and cardiac β cell lymphoma (Bcl-2) level showed a significant decrease in CP group while cardiac p53, caspase-3 and DNA fragmentation levels showed a significant increase in CP intoxicated group. Also, some histopathological changes were observed in liver and heart tissues in CP group. Oral administration of GS and MP caused an ameliorative effect in oxidative and apoptotic biomarkers, liver and heart function enzymes activity with an improvement of histopathological changes in liver and heart tissues. Conclusion: Our data proved that the protective effect of grape seeds and mandarin peels in cyclophosphamide intoxicated group may be due to their antioxidant, anti-inflammatory and anti- apoptotic properties.