A liquid chromatographic method for the determination of ochratoxin A in grapes, dried vine fruits, and winery byproducts was developed. A mixture of either acetonitrile/water or acetonitrile/water/methanol was used as an extraction solvent mixture. After immunoaffinity column cleanup, the final extract was analyzed by high-performance liquid chromatography (HPLC) with a fluorometric detector (...

The effects of grape seeds extract and grape peels extract prepared from grape pomace on the activity of antioxidant enzymes, degree of lipid peroxidation in serum and liver tissue were investigated in rabbits fed on high cholesterol diet. New Zealand white rabbits were divided as follows ; 1) NOR (normal group); 2) CHOL (cholesterol group); 3) GSH (cholesterol + grape seed extract group); 4) G...

Clostridium cellulolyticum is capable of producing glycosyl hydrolase enzymes as well as fermentation products including ethanol and acetate. In this study, the potential of using C. cellulolyticum for ethanol and volatile fatty acid production from straw and grape pomace was examined. For rice straw, the effects of alkaline pretreatment and substrate sterilization prior to fermentation on prod...

Grape pomace is a potential source of natural antioxidant and antimicrobial agents. Phenolic compounds, antioxidant, and antibacterial properties of pomace extracts from four Virginia-grown grape varieties were investigated. White grape pomaces had higher (P < 0.05) solvent extraction yield than red varieties. Concentrations of total phenolic (TPC), total flavonoid (TFC), total anthocyanin (TAC...

In light of their environmental and economic interests, food byproducts have been increasingly exploited and valorized for their richness in dietary fibers and antioxidants. Phenolic compounds are antioxidant bioactive molecules highly present in grape byproducts. Herein, the accelerated solvent extraction (ASE) of phenolic compounds from wet and dried grape pomace, at 45 °C, was conducted and ...

Chardonnay and Tinta Cao grape pomaces were generated by the winemaking process. The pomaces were extracted with 50% acetone and tested for antioxidant capacities using the oxygen radical absorbance capacity (ORAC) assay, 50 EC , and ABTS •+ scavenging capacity tests. Cytotoxicity and antiproliferative activities against Caco-2 and HT-29 human colon cancer cell lines were also analyzed. The qua...

In this study, the freeze-dried powders from whole grapes, pomace and juice of Campbell Early (Vitis labruscana Bailey) were prepared to determine the amount of total flavonoids, vitamins A, C, and E, and dietary fiber. Effects of whole grape, pomace, or juice intakes on their antioxidative capacity and DNA damage were investigated in Sprague-Dawley male rats. A total of 120 rats at 13 mo old a...

the effects of grape pomace extract (0, 2 and 4%) on quality and shelf life of silver carp ( hypophthalmicthys molitrix ) fillets during chill storage (4°c) were investigated. the control and the treated fillets were analyzed periodically for microbiological (tvc and ptc), chemical (tvb-n), and sensory characteristics. the results showed that grape pomace-treated samples have lower tvb-n (24.2 ...

The effect of grape pomace (Vitis vinifera) and in oak leaf (Quercus libani) tannins by three runs of in vitro gas production on the organic matter digestibility (OMD) and in situ dry matter (DM) and crude protein (CP) disappearance were studied in four sheeps. Polyethylene glycol (PEG) was used to deactivate the tannins. In vitro gas production was recorded at 2, 4, 6, 8, 12, 48, 72, 96 and 12...

Cancer cells demand high ATP provisions to support proliferation, and targeting of energy metabolism is a good strategy to increase their sensitivity to treatments. In Brazil, wine manufacture is expanding, increasing the amount of pomace that is produced. We determined the phenolic composition and antioxidant properties of a dark skin Grape Pomace Extract and its effects on metabolism and redo...