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

Vista sencilla de ítem
dc.contributorC. DENNY, Department of Physiological Sciences, University of Campinas
dc.contributorJ. G. LAZARINI, Department of Physiological Sciences, University of Campinas
dc.contributorM. FRANCHIN, Department of Physiological Sciences, University of Campinas
dc.contributorP. S. MELO, Department of Agri-food Industry, Food and Nutrition, ‘Luiz de Queiroz’ College of Agriculture, University of São Paulo, SP
dc.contributorGIULIANO ELIAS PEREIRA, CNPUV / CPATSA
dc.contributorA. P. MASSARIOLI, Department of Agri-food Industry, Food and Nutrition, ‘Luiz de Queiroz’ College of Agriculture, University of São Paulo, SP
dc.contributorI. A. M. MORENO, Department of Agri-food Industry, Food and Nutrition, ‘Luiz de Queiroz’ College of Agriculture, University of São Paulo, SP
dc.contributorJ. A. R. PASCHOAL, Department of Physics and Chemistry, School of Pharmaceutical Sciences of Ribeirão Preto, University of São Paulo, SP
dc.contributorS. M. ALENCAR, Department of Agri-food Industry, Food and Nutrition, ‘Luiz de Queiroz’ College of Agriculture, University of São Paulo, SP
dc.contributorP. L. ROSALEN, Department of Physiological Sciences, University of Campinas, SP.
dc.creatorDENNY, C.
dc.creatorLAZARINI, J. G.
dc.creatorFRANCHIN, M.
dc.creatorMELO, P. S.
dc.creatorPEREIRA, G. E.
dc.creatorMASSARIOLI, A. P.
dc.creatorMORENO, I. A. M.
dc.creatorPASCHOAL, J. A. R.
dc.creatorALENCAR, S. M.
dc.creatorROSALEN, P. L.
dc.date2014-07-22T11:11:11Z
dc.date2014-07-22T11:11:11Z
dc.date2014-07-22
dc.date2014
dc.date2017-04-26T11:11:11Z
dc.date.accessioned2026-07-07T05:46:06Z
dc.descriptionThe 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 transresveratrol 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.
dc.identifierJournal of Functional Foods, v. 8, p. 292-300, 2014.
dc.identifier1756-4646
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/991125
dc.identifier10.1016/j.jff.2014.03.016
dc.identifier.urihttp://hdl.handle.net/123456789/499527
dc.languageeng
dc.rightsopenAccess
dc.subjectSubprodutos
dc.subjectCitocinas
dc.subjectPetit Verdot
dc.subjectBagaço de uva
dc.subjectUva
dc.subjectAntiinflamatorio
dc.subjectComposto fenolico
dc.subjectVitis Vinifera
dc.subjectAnti-inflammatory activity
dc.subjectPhenolic compounds
dc.subjectGrapes
dc.titleBioprospection of Petit Verdot grape pomace as a source of anti-inflammatory compounds.
dc.typeArtigo de periódico

Archivos

Colecciones

Embrapa Semi-Árido (CPATSA)