Main fatty acids, phenolic compounds, and evaluation of gastroprotective effect of malbec grape seeds, a wine industry by-product

Miki Gonzales-Uscamayta, Juana E. Chávez-Flores, Henry Obregón-Tinoco, Fiorella P. Cardenas-Toro, Mario J. Simirgiotis, Jorge Borquez, Juana Robles-Caycho

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

Grape seeds are the main winemaking by-product, which has a high content of bioactive compounds. This study aims to evaluate the profile of fatty acids and phenolics of grape seeds (an organic waste), obtained from a Peruvian wine factory; the antioxidant activity and the gastroprotective effect of alcoholic extracts were also determined. The oil extraction yield was 14.8%, mainly composed of linoleic (71.6%) and oleic (17.4%) acids. Furthermore, 22 phenolic compounds in the methanolic extract were identified by UHPLC-Q/Orbitrap/MS/MS, being the flavan-3-oles and procyanidins the major components. The content of phenolics and the antioxidant activity (IC50) were 40.03 ± 0.36 mg of GAE/g of dry seed and 15.31 ± 0.03 µg/mL respectively. The methanolic extract of grape seeds exhibited a great gastroprotective effect against gastric ulcers induced by naproxen, achieving 80% inhibition at a dose of 600 mg/kg. Base on the results, the grape seeds are a potential source of bioactive compounds, and their use is an alternative for the prevention of gastric ulcers.

Original languageEnglish
Pages (from-to)2455-2465
Number of pages11
JournalRasayan Journal of Chemistry
Volume13
Issue number4
DOIs
StatePublished - 1 Oct 2020

Keywords

  • Fatty Acids
  • Gastroprotective Effect
  • Grape Seeds
  • Phenolic Compounds
  • UHPLC-Q/Orbitrap/MS/MS

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