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Valorisation of black mulberry and grape seeds: Chemical characterization and bioactive potential

2021Journal article Open access
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dc.contributor.authorGómez-Mejía, Esther
dc.contributor.authorRoriz, Custódio Lobo
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorDias, Maria Inês
dc.contributor.authorPinela, José
dc.contributor.authorRosales-Conrado, Noelia
dc.contributor.authorLeón-González, María Eugenia
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-11-22T12:47:03Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-11-22T12:47:03Z
dc.date.issued2021
dc.description.abstractGrape (Vitis vinifera L. var. Albariño) and mulberry (Morus nigra L.) seeds pomace were characterized in terms of tocopherols, organic acids, phenolic compounds and bioactive properties. Higher contents of tocopherols (28 ± 1 mg/100 g fw) were obtained in mulberry, whilst grape seeds were richer in organic acids (79 ± 4 mg/100 g fw). The phenolic analysis of hydroethanolic extracts characterised grape seeds by catechin oligomers (36.0 ± 0.3 mg/g) and mulberry seeds by ellagic acid derivatives (3.14 ± 0.02 mg/g). Both exhibited high antimicrobial activity against multiresistant Staphylococcus aureus MIC = 5 mg/mL) and no cytotoxicity against carcinogenic and non-tumour primary liver (PLP) cells. Mulberry seeds revealed the strongest inhibition (p lt 0.05) against thiobarbituric reactive substances (IC50 = 23 ± 2 µg/mL) and oxidative haemolysis (IC50 at 60 min = 46.0 ± 0.8 µg/mL). Both seed by-products could be exploited for the developing of antioxidant-rich ingredients with health benefits for industrial application.en_EN
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020); C. L. Roriz PhD’s grant (SFRH/BD/117995/2016), L. Barros to FCT, P.I., through the institutional scientific employment program-contract for their contract and the individual scientific employment program-contract for S.A. Heleno’s contract. To Eramus + grant (P BRAGAC01) and the Complutense University of Madrid, Spain for the preodoctoral grant [CT17/17-CT18/17] of E. Gómez-Mejía. In addition, to the Complutense University of Madrid, Spain for the preodoctoral grant [CT17/17-CT18/17] of E. Gómez-Mejía. In addition, to the companies Ponto Agricola Lda. (Portugal) and Terras Gaudas (Spain) for providing the sample by-products. The authors are grateful to FEDER-Interreg España-Portugal programme for financial support through the project 0377_Iberphenol_6_E.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationGómez-Mejía, Esther; Roriz, Custódio Lobo; Heleno, Sandrina A.; Calhelha, Ricardo; Dias, Maria Inês; Pinela, José; Rosales-Conrado, Noelia; León-González, María Eugenia; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Valorisation of black mulberry and grape seeds: Chemical characterization and bioactive potential. Food Chemistry. ISSN 0308-8146. 337, p. 1-8en_EN
dc.identifier.doi10.1016/j.foodchem.2020.127998en_EN
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/24245
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationMountain Research Center
dc.relationDevelopment of a new colouring agent from Gomphrena globosa L.: optimization of the extraction process, stability studies and proof-of-concept in a food matrix
dc.subjectAgi-food bioresiduesen_EN
dc.subjectBioactive propertiesen_EN
dc.subjectMorus nigra L.en_EN
dc.subjectPhenolic compoundsen_EN
dc.subjectVitis vinifera L. var. Albariñoen_EN
dc.titleValorisation of black mulberry and grape seeds: Chemical characterization and bioactive potentialen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleDevelopment of a new colouring agent from Gomphrena globosa L.: optimization of the extraction process, stability studies and proof-of-concept in a food matrix
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F117995%2F2016/PT
oaire.fundingStream6817 - DCRRNI ID
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person.givenNameCustódio Lobo
person.givenNameSandrina A.
person.givenNameRicardo C.
person.givenNameMaria Inês
person.givenNameJosé
person.givenNameIsabel C.F.R.
person.givenNameLillian
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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