Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2015 Aug 7;4(1):125-33.
doi: 10.1002/fsn3.264. eCollection 2016 Jan.

Phenolic compounds, antioxidant, and antibacterial properties of pomace extracts from four Virginia-grown grape varieties

Yixiang Xu  1 , Sheanell Burton  2 , Chyer Kim  1 , Edward Sismour  1
Affiliations

Phenolic compounds, antioxidant, and antibacterial properties of pomace extracts from four Virginia-grown grape varieties

Yixiang Xu et al. Food Sci Nutr. .

Abstract

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), tannins, condensed tannins (CT), as well as antioxidant capacities (DPPH• and ABTS•+free radical scavenging) differed (P < 0.05) among four pomace extracts. ABTS•+ scavenging capacity was positively correlated with TPC, TFC, tannins, and CT (P < 0.05), whereas DPPH• capacity was positively correlated with TAC (P < 0.05). Nine flavonoid compounds were identified, of which catechin and epicatechin were the two most abundant. Antibacterial activity was observed against Listeria monocytogenes ATCC 7644 and Staphylococcus aureus ATCC 29213, but not against Escherichia coli O157:H7 ATCC 3510 and Salmonella typhimurium ATCC 14028. L. monocytogenes was more susceptible than S. aureus.

Keywords: Antibacterial; antioxidant; extract; grape pomace; phenolic compounds; variety.

PubMed Disclaimer

Figures

Figure 1
Figure 1
A typical HPLC chromatogram of grape pomace extract at 280 nm.
Figure 2
Figure 2
Antibacterial activity (inhibition zone) of Vidal Blanc pomace extract against (A) L. monocytogenes ATCC 7644 and (B) S. aureus ATCC 29213
See this image and copyright information in PMC

Similar articles

See all similar articles

Cited by

See all "Cited by" articles

References

    1. Alipour, D. , and Rouzbehan Y.. 2010. Effects of several levels of extracted tannin from grape pomace on intestinal digestibility of soybean meal. Livestock Sci. 128:87–91.
    1. Ben Rodn, J. , Lamikanra O., Leong S., Owusu Y., Abazinge M., and Inyang I.. 1994. Bioconversion of muscadine grape waste into livestock feed. Proc. Florida State Horticult. Soc. 107:291–294.
    1. Cerda‐Carrasco, A. D. L. , López‐Solís R., Nuñez‐Kalasic H., Peña‐Neira A., and Obreque‐Slier E.. 2015. Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis vinifera L.). J. Sci. Food Agricult. 95 (7):1521–1527. - PubMed
    1. Darra, N. E. , Tannous J., Mouncef P. B., Palge J., Yaghi J., Vorobiev E., et al. 2012. A Comparative study on antiradical and antimicrobial properties of red grapes extractsobtained from different Vitis vinifera varieties. Food Nutr. Sci. 3:1420–1432.
    1. Doshi, P. , Adsule P., and Banerjee K.. 2006. Phenolic composition and antioxidant activity in grapevine parts and berries (Vitis vinifera L.) cv. Kishmish Chornyi (Sharad Seedless) during maturation. Int. J. Food Sci. Technol. 41:1–9.

LinkOut - more resources