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Assessment of white grape pomace from winemaking as source of bioactive compounds, and its antiproliferative activity

 

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Opened Access Assessment of white grape pomace from winemaking as source of bioactive compounds, and its antiproliferative activity
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Author: Jara Palacios, Mª José
Hernanz Vila, María Dolores
Cifuentes Gómez, Tania
Escudero Gilete, María Luisa
Heredia Mira, Francisco José
Spencer, Jeremy P.E.
Department: Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Date: 2015
Published in: Food Chemistry, 183, 78-82.
Document type: Article
Abstract: The antiproliferative effects of a purified white grape pomace extract (PWGPE), as well as of some phenolic standards on colon cancer cells were examined. The phenolic composition of the PWGPE was determined by rapid resolution liquid chromatography/mass spectrometry (RRLC/MS). The PWGPE had 92.6, 43.3 and 6.01 mg/g of flavanols, flavonols and phenolic acids, respectively and, along with pure catechin, epicatechin, quercetin and gallic acid, they were all found capable of inhibiting cellular proliferation. PWGPE (100 lg/ml) inhibited the proliferation of cells by 52.1% at 48 h, whilst catechin, epicatechin, quercetin and gallic acid (60 lg/ml) inhibited growth by 65.2%, 62.2%, 81.0% and 71.0%, respectively, at 72 h. The PWGPE is an interesting source of phenolic compounds with antiproliferative properties, that could be of interest in the food and pharmaceutical industries.
Cite: Jara Palacios, M.J., Hernanz Vila, M.D., Cifuentes Gómez, T., Escudero Gilete, M.L., Heredia Mira, F.J. y Spencer, J.P.E. (2015). Assessment of white grape pomace from winemaking as source of bioactive compounds, and its antiproliferative activity. Food Chemistry, 183, 78-82.
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URI: http://hdl.handle.net/11441/41830

DOI: 10.1016/j.foodchem.2015.03.022

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