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

C. Denny; J.G. Lazarini; M. Franchin; P.S. Melo; G.E. Pereira; A.P. Massarioli; I.A.M. Moreno; J.A.R. Paschoal; S.M. Alencar; P.L. Rosalen

Journal of Functional Foods (May 2014)

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

C. Denny,
J.G. Lazarini,
M. Franchin,
P.S. Melo,
G.E. Pereira,
A.P. Massarioli,
I.A.M. Moreno,
J.A.R. Paschoal,
S.M. Alencar,
P.L. Rosalen

Affiliations

C. Denny: Piracicaba Dental School, Department of Physiological Sciences, University of Campinas, SP, Brazil; Corresponding author. Tel.: +55 19 21061308; fax: +55 19 21061308.
J.G. Lazarini: Piracicaba Dental School, Department of Physiological Sciences, University of Campinas, SP, Brazil
M. Franchin: Piracicaba Dental School, Department of Physiological Sciences, University of Campinas, SP, Brazil
P.S. Melo: Department of Agri-food Industry, Food and Nutrition, ‘Luiz de Queiroz’ College of Agriculture, University of São Paulo, SP, Brazil
G.E. Pereira: Brazilian Agricultural Research Corporation – Embrapa Grape & Wine/Tropical Semi-arid, Petrolina, PE, Brazil
A.P. Massarioli: Department of Agri-food Industry, Food and Nutrition, ‘Luiz de Queiroz’ College of Agriculture, University of São Paulo, SP, Brazil
I.A.M. Moreno: Department of Agri-food Industry, Food and Nutrition, ‘Luiz de Queiroz’ College of Agriculture, University of São Paulo, SP, Brazil
J.A.R. Paschoal: Department of Physics and Chemistry, School of Pharmaceutical Sciences of Ribeirão Preto, University of São Paulo, SP, Brazil
S.M. Alencar: Department of Agri-food Industry, Food and Nutrition, ‘Luiz de Queiroz’ College of Agriculture, University of São Paulo, SP, Brazil
P.L. Rosalen: Piracicaba Dental School, Department of Physiological Sciences, University of Campinas, SP, Brazil

Journal volume & issue: Vol. 8
pp. 292 – 300

Abstract

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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.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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