Valorisation of black mulberry and grape seeds: Chemical characterization and bioactive potential.
Grape (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 < 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.
['Gómez-Mejía|Esther|E|', 'Roriz|Custódio Lobo|CL|', 'Heleno|Sandrina A|SA|', 'Calhelha|Ricardo|R|', 'Dias|Maria Inês|MI|', 'Pinela|José|J|', 'Rosales-Conrado|Noelia|N|', 'León-González|María Eugenia|ME|', 'Ferreira|Isabel C F R|ICFR|', 'Barros|Lillian|L|']
D000975:Antioxidants D031625:Morus D010084:Oxidation-Reduction D064209:Phytochemicals D010936:Plant Extracts D012639:Seeds D027843:Vitis
Vitis vinifera L. var. Albariño Morus nigra L. Phenolic compounds Bioactive properties Agi-food bioresidues