Impact of grape pomace as a cultivation substrate on the Pleurotus ostreatus chemical and biological properties

The objective of this study was to develop a single quality index of chemical characteristics of Pleurotus ostreatus extracts on 7th and 14th day of its shelf life, derived from the mushroom fruiting bodies. P. ostreatus was cultivated on four substrates containing different ratio of wine industry waste-grape pomace (P) and wheat straw (S): 100P, 80P20S, 50P50S, 20P80S. Four quality parameters of P. ostreatus mushroom extracts, i.e. antioxidative parameters: ABTS+ and DPPH? free radical scavenging capability, total phenolic compounds (TPC) and total polysaccharides (TPS) were used to define the final extract quality index. Analysis indicated 100P and 80P20S as the samples cultivated on the substrate with higher percent of grape pomace, as the best quality at the 7th day of its shelf life. On the other hand, final quality score indicated 50P50S and 20P80S, cultivated on a substrate with a lower percent of grape pomace, as the best quality samples at the 14th day of its shelf life. According to the results, samples cultivated on a higher pomace content substrate are of better quality in a shorter storage time period.

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Exploiting Fruit Waste Grape Pomace for Silver Nanoparticles Synthesis, Assessing Their Antioxidant, Antidiabetic Potential and Antibacterial Activity Against Human Pathogens: A Novel Approach

Nanomaterials ◽

10.3390/nano10081457 ◽

2020 ◽

Vol 10 (8) ◽

pp. 1457 ◽

Cited By ~ 2

Author(s):

Ganesh Dattatraya Saratale ◽

Rijuta Ganesh Saratale ◽

Dong-Su Kim ◽

Do-Yeong Kim ◽

Han-Seung Shin

Keyword(s):

Silver Nanoparticles ◽

Antibacterial Activity ◽

Radical Scavenging Activity ◽

Waste Product ◽

Radical Scavenging ◽

Grape Pomace ◽

Wine Industry ◽

Human Pathogens ◽

Industry Waste ◽

Novel Approach

Grape pomace, a most abundant and renewable wine industry waste product was utilized as a suitable reducing, capping, and stabilizing biomolecules for green synthesis of silver nanoparticles (AgNPs). The physicochemical properties of biosynthesized grape pomace extract (GPE)-AgNPs were duly appraised via UV–Visible spectroscopy, X-ray diffractometer (XRD), Fourier-transform infrared spectroscopy (FTIR), and transmission electron microscopy. The analytical studies revealed that the GPE-AgNPs were well formed and stable in nature. The functional groups of organic molecules of GPE are present on the surface of AgNPs with average NPs diameter in the range of 20–35 nm. GPE-AgNPs exhibited significant free radical scavenging activity mainly DPPH radical (IC50, 50.0 ± 2.25 μg/mL) and ABTS radical (IC50, 38.46 ± 1.14 μg/mL). Additionally, the synthesized AgNPs showed noticeable inhibition of carbohydrate hydrolyzing enzymes mainly, α-amylase (IC50, 60.2 ± 2.15 μg/mL) and α-glucosidase (IC50, 62.5 ± 2.75 μg/mL). The GPE fabricated AgNPs showed noteworthy antibacterial potential against infectious bacteria viz., Escherichia coli and Staphylococcus aureus. The reaction mechanism of antibacterial activity was studied by measuring the bacterial cell membrane breakage and cytoplasmic contents, mainly, nucleic acid, proteins, and reducing sugar. Therefore, this research attempt illustrated the potential of GPE as a novel source intended for the biosynthesis of AgNPs that may open up new horizons in the field of nanomedicine.

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Effect of Dietary Grape Pomace on Fattening Rabbit Performance, Fatty Acid Composition, and Shelf Life of Meat

Antioxidants ◽

10.3390/antiox10050795 ◽

2021 ◽

Vol 10 (5) ◽

pp. 795

Author(s):

Mohamed D. Bouzaida ◽

Virginia C. Resconi ◽

David Gimeno ◽

Jakeline V. Romero ◽

Juan B. Calanche ◽

...

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Phenolic Compounds ◽

Shelf Life ◽

Acid Composition ◽

Saturated Fatty Acids ◽

Antioxidant Properties ◽

Reducing Power ◽

Grape Pomace ◽

Total Phenolic

The use of agroindustry by-products in animal diets allows the use of residues that are not fit for human consumption. In this study, it was investigated whether fattening commercial rabbits during 30 days with a non-medicated feed, with 20% addition of grape pomace (GPD), affected production traits and the fatty acid composition, antioxidants properties, and the shelf life of the meat compared to a conventional strategy (CON). Furthermore, it was tested, by chromatographic analysis, whether this alternative diet allowed the transfer of phenolic compounds to the meat. Thirty-six weaned rabbits were allotted to the two treatments. In each treatment, 18 rabbits were fattened in three indoor cages, each housing three males and three female rabbits. No significant differences were found in live weights (p > 0.05), but the feed conversion rate and carcass weight and yield were found to be impaired in the GPD group (p ≤ 0.05). The GPD group had a higher intramuscular fat percentage (2.01 vs. 1.54), improved polyunsaturated/saturated fatty acids ratio (0.75 vs. 0.66), and better atherogenicity (0.71 vs. 0.83) and thrombogenicity (1.14 vs. 1.24) indexes, while the n-6/n-3 ratio was higher (25.4 vs. 20.3). Total volatile basic nitrogen in meat was lower in the GPD group (p = 0.01), suggesting a delayed spoilage. However, no improvements in total phenolic content, antioxidant capacity, reducing power, and lipid oxidation (p > 0.05) were found in the meat. Even though the GPD pellets offered to the animals had several grape-derived phenolic compounds, and higher antioxidant properties compared to the CON diet, none of the phenolic compounds detected in feeds were detected in the meat samples.

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In-vitro Assessment of Biological Properties of Lipids Isolated from Gonads of Stomopneustes variolaris

Proceedings International ◽

10.33263/proceedings21.066066 ◽

2020 ◽

Vol 2 (1) ◽

pp. 66

Keyword(s):

Biological Effects ◽

Lipid Fraction ◽

Radical Scavenging ◽

Biological Properties ◽

Total Phenolic ◽

Klebsiella Pneumonia ◽

Spectroscopic Techniques ◽

Lipid Fractions ◽

Anti Fungal

Lipid fractions of gonads present in sea urchins serves as a source of bioactive agents with potent pharmaceutical properties. The present study reports the in-vitro biological effects of lipids isolated from gonads of sea urchin: Stomopneustes variolaris collected from the East coast of India. The extracted lipids were characterized by spectroscopic techniques such as GCMS and FTIR and tested for in-vitro biological effects. GCMS analysis of the lipid extract detected high levels of hexa triacontane (17.023 %), tetratetracontane (15.913%), and octacosane (15.628%) and low concentrations of oleic acid (2.206%) and sulfurous acid, pentadecy 2-propyl ester (1.744%). FTIR analysis identified rich composition of functional groups present in the lipids such as 3418.93 cm-1 (hydroxyl), 2921.08cm-1 and 2854.81 cm-1 (alkane), 2660.69 cm-1 (carboxylic acid), 1596.11 cm-1 (amine), 1291.76 cm-1 (aromatic amine). The lipid fraction evaluated by agar diffusion assay measured in terms of zone of inhibition showed bactericidal effects against gram-positive bacteria: Streptococcus aureus (30 mm); Pseudomonas aeruginosa (28.5 mm) and gram-negative bacteria: Escherichia coli (29.5 mm); Klebsiella pneumonia (27.5 mm) and Vibrio cholera (28 mm) respectively. The lipid fraction also showed an effective anti-fungal effect against C.albicans (25 mm). Further, the lipid fractions showed good radical scavenging effect against total phenolic, flavonoid content (15.12 mg GAE/g and 32.72 mg QE/g), and hydrogen peroxide radicals (IC50- 48.28mg/ml) confirming its anti-oxidant potential. Based on the observed results, it was identified that the lipid fraction of gonads of Stomopneustes variolaris demonstrated various biological effects such as bactericidal, anti-fungal and radical scavenging activities which could have a great scope in the formulation of biopharmaceutical agents.

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Evaluating the Effect of Gamma Radiation on the Total Phenolic Content, Flavonoids, and Antioxidant Activity of Dried Pleurotus ostreatus ((Jacq. ex. Fr) Kummer) Stored in Packaging Materials

Advances in Pharmaceutics ◽

10.1155/2014/262807 ◽

2014 ◽

Vol 2014 ◽

pp. 1-8 ◽

Cited By ~ 2

Author(s):

Nii Korley Kortei ◽

George Tawia Odamtten ◽

Mary Obodai ◽

Victoria Appiah ◽

Felicia Akuamoa ◽

...

Keyword(s):

Antioxidant Activity ◽

Gamma Radiation ◽

Pleurotus Ostreatus ◽

Total Phenolic Content ◽

Phenolic Content ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Total Phenolic ◽

Total Phenol Content ◽

Scavenging Activity

Dried Pleurotus ostreatus mushrooms stored in polythene and polypropylene packs were exposed to gamma radiation from a cobalt-60 source at doses of 0, 0.5, 1, 1.5, and 2 kGy at a dose rate of 1.7 kGy/hr and stored for a period of 1 month. Total phenolic contents, flavonoids, and free radical scavenging activity DPPH (2,2′-diphenyl-1-picrylhydrazyl) were determined using aqueous, ethanol, and methanol extracts by Folin-Ciocaultaeu method as a source of potential natural antioxidants. Total phenol content ranged 0.56 ± 0.01–10.96 ± 1.7 mg/GAE, flavonoids ranged 1.64 ± 0.05–8.92 ± 0.6 mg/QE, DPPH radical scavenging activity also ranged 7.02 ± 0.10–13.03 ± 0.04%, and IC50 values also ranged 0.08–0.16 mg/mL. Statistical differences (P < 0.05) were recorded for the extracts and the treatment doses of mushrooms stored in polythene and polypropylene packs. A significant linear correlation was confirmed between values for the total phenolic content and antioxidant activity of mushroom extracts. The high contents of phenolic compounds indicated that these compounds contribute to high antioxidant activity. Pleurotus ostreatus can be regarded as a promising candidate for natural mushroom sources of antioxidants with high value. The use of low dose gamma radiation by the local food industry could improve the hygienic quality, extend shelf-life, and preserve nutrients and antinutrients.

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Keeping quality of beef sausage using ethanolic extract of gamma-irradiated pomegranate peel powder

Acta periodica technologica ◽

10.2298/apt1647029m ◽

2016 ◽

pp. 29-50 ◽

Cited By ~ 1

Author(s):

Ibrahim Mohammed ◽

Fawzy Hassanien ◽

Sahy El ◽

Mohammed Afify ◽

Abdeldaiem Mohammed

Keyword(s):

Antibacterial Activity ◽

Shelf Life ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Ethanolic Extract ◽

Punica Granatum ◽

Total Phenolic ◽

Antioxidant Power ◽

Ethanol Extracts ◽

Gamma Irradiated

The present study aims to evaluate the antioxidant and antibacterial activity of ethanol extracts from gamma-irradiated pomegranate (Punica granatum) peel powder (PE) at the dose levels of 0, 3, 6, and 9 kGy. The ?ntioxidant activity of the extracts was estimated using the radical scavenging activity against 2,2?-diphenyl-1-picrylhydrazyl (DPPH?), ?-carotene/linoleic acid bleaching system, and ferric reducing antioxidant power (FRAP). Antibacterial activity of the extracts was assessed against Bacillus cereus, Staphylococcus aureus, Escherichia coli, Klebsilla penumoneae, Pseudomonas aeruginosa, and Salmonella typhumurium. The results showed that PE treated with 6 kGy had a higher content of total phenolic compounds (TPC), total flavonoid compounds (TFC), and antioxidant activity. Hence, the PE of 6 kGy-irradiated peels were selected to be added to beef sausage. Different concentrations of 6 KGy-irradiated PE were applied to improve beef sausage hygienic quality and extend the shelf life during cold storage (4?C). The results indicated that when 12 mL of the extract were added to one kg of beef sausage, the shelf-life of the sausage was extended from 15 days to 50 days (at 4?C), compared with the control, without changes of the microbiological, chemical, and sensory attributes.

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A Comparison between Characterization and Biological Properties of Brazilian Fresh and Aged Propolis

BioMed Research International ◽

10.1155/2014/257617 ◽

2014 ◽

Vol 2014 ◽

pp. 1-10 ◽

Cited By ~ 20

Author(s):

Eduardo Morgado Schmidt ◽

Daniele Stock ◽

Fabio José Garcia Chada ◽

Daiane Finger ◽

Alexandra Christine Helena Frankland Sawaya ◽

...

Keyword(s):

Radical Scavenging ◽

Geographical Location ◽

Antimicrobial Properties ◽

Antimicrobial Activities ◽

Biological Properties ◽

Extraction Yield ◽

Total Phenolic ◽

Qualitative Composition ◽

Flavonoid Composition ◽

Phenolic And Flavonoid

Objective. As propolis is a highly valued bee product, we aimed to verify the quality of aged propolis, investigating their phenolic and flavonoid composition, levels of toxic metals, radical scavenging and antimicrobial activities.Material and Methods. Samples of fresh and aged propolis of six different beekeepers, from the same geographical location, were investigated in terms of their phenolic and flavonoid composition and levels of Pb, Cd, and Cr, as well as radical scavenging and antimicrobial activities.Results. The two groups of propolis had similar qualitative composition by HPLC-PDA and ESI(-)-MS. Fresh propolis and aged propolis show no differences when average values of extraction yield, flavonoids, EC50, or MIC were compared and both types of propolis showed good antimicrobial activity at low concentrations. Only levels of phenolic compounds were higher in fresh propolis.Conclusion. The propolis samples considered in this study, aged or fresh, had similar qualitative composition, although they were collected in different periods. Samples only differed in their levels of total phenolic content. Moreover, aged propolis conserves significant radical scavenging and antimicrobial properties. We suggest that aged propolis should not be discarded but explored for alternative applications.

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Effect of Pretreatment with Low-Frequency Ultrasound on Quality Parameters in Gulupa (Passiflora edulis Sims) Pulp

Applied Sciences ◽

10.3390/app11041734 ◽

2021 ◽

Vol 11 (4) ◽

pp. 1734

Author(s):

Vanessa Calderón-Martínez ◽

Johannes Delgado-Ospina ◽

Juan Sebastián Ramírez-Navas ◽

Edwin Flórez-López ◽

Magda Piedad Valdés-Restrepo ◽

...

Keyword(s):

Ascorbic Acid ◽

Shelf Life ◽

Radical Scavenging ◽

Control Sample ◽

Low Frequency ◽

Titratable Acidity ◽

Color Difference ◽

Quality Parameters ◽

Passiflora Edulis ◽

Trolox Equivalent

The Gulupa (Passiflora edulis f. edulis Sims) is an expression of South America’s tropics’ biodiversity, and a source of B vitamins and amino acids. It is a climacteric export fruit for which it is necessary to incorporate emerging technologies for its conservation and transport. This work investigated the effect of ultrasound on gulupa pulp and verified the stability of the characters of interest in the shelf life of 20 days. Six treatments and a control sample were used, evaluated in triplicate, and varied in frequency (30 and 40 kHz) with an exposure time of 10, 20, and 30 min. A statistical analysis of unidirectional variances and Dunnett’s test was used. It was found that the ultrasound treatments did not affect the pH or the titratable acidity. Soluble solid results presented a significant increase (p < 0.05) (from 13.4 to 14.8% w/v) in the antioxidant capacity (from 1.13 to 1.54 µmol Trolox Equivalent (TE)/g by the ABTS•+ (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) Cationic Radical Assay and from 3.3 to 3.7 µmol TE/g by the DPPH· (2,2-diphenyl-1-picrilhydrazil) Radical Scavenging Assay). During the shelf life, ascorbic acid was the parameter that varied most (p < 0.05). It decreased from 42.7 to 21.6 mg ascorbic acid/100 g of pulp in the control sample. However, a smaller decrease was observed (23.8–24.5 mg ascorbic acid/100 g of pulp) in the 40 kHz treatments. The smallest global color difference (ΔE) for the control was found in the 40 kHz treatment at 30 min through the entire shelf life (day 0 to 20). Ultrasound treatment offers a new strategy to improve and extend the shelf life of chilled gulupa pulp.

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A quality index method for squid Uroteuthis (Photololigo) chinensis (Gray, 1849) preserved on ice

Foods and raw materials ◽

10.21603/2308-4057-2020-2-216-222 ◽

2020 ◽

Vol 8 (2) ◽

pp. 216-222

Author(s):

Bui Thi Thu Hien ◽

Diem Thi Pham ◽

Pham Van Tuyen ◽

Hoang-Dung Tran ◽

Thanh Van Nguyen ◽

...

Keyword(s):

Shelf Life ◽

Quality Index ◽

Storage Time ◽

Quality Parameters ◽

P Value ◽

Index Method ◽

Assessment Program ◽

Seafood Industry ◽

Sensory Parameters ◽

User Friendly

Uroteuthis (Photololigo) chinensis L. is one of the most popular kind of seafood that accounts for about 20% of all cephalopod species caught in Vietnam. This study was aimed at developing a quality index method (QIM) scheme to assess the quality and freshness of Loliginid squids. The new method will be of benefit to consumers, fishers, seafood dealers, seafood industry businesses, and controlling entities. The QIM scheme for Loliginid squids was based on the changes registered for 10 sensory parameters, scoring from 0 to 28. The obtained equation for linear correlation with P-value < 0.05 during storage was Y = 1.083 Xtg + 2.866, with coefficient R2 = 0.99. When preserved on ice, the Loliginid squids proved to have a shelf life of 10–12 days. The QIM program and the quality index equation provided a user-friendly, quick, and efficient scientific-based tool that can specify the storage time and estimate the remaining shelf life for Loliginid squids. The scheme can be combined with other chemical quality parameters of freshness to form a full quality assessment program for Loliginid squids.

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Extraction of phenolic from Moroccan grape pomace: Optimization of decoction extraction of phenolic compounds using response surface methodology

Mediterranean Journal of Chemistry ◽

10.13171/mjc76198121610hm ◽

2018 ◽

Vol 7 (6) ◽

pp. 423-432 ◽

Cited By ~ 1

Author(s):

Safae El Alami El Hassani ◽

Anas Driouich ◽

Hamid Mellouk ◽

Bouchra Bejjany ◽

Adil Dani ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Iron Reduction ◽

Radical Scavenging ◽

Grape Pomace ◽

Total Phenolic ◽

Grape Skin ◽

Natural Extracts ◽

Methanolic Extracts ◽

Reduction Capacity

The present study focuses on the optimization of the parameters to extract phenolic products by decoction and the quantification of these compounds from grape pomace, using a central experimental design. The antioxidant activity of methanolic extracts from grape skin grown in Morocco was evaluated. The grapes variety is “Michael Paleiri”, it is a black variety with pips, and they are from the region of Benslimane. The total phenolic compounds contents were determined by the Folin-Ciocalteu method. The optimization suggested that extraction with methanol for 29 min, at 60°C were the best solutions for this combination of variables.The largest amount obtained was 1042.06 mg EGA/g DW. The antioxidant activity is carried out by the radical scavenging method 1,1-diphenyl-2-picryl hydrazyl (DPPH°) and the ferric iron reduction capacity (FRAP). The DDPH inhibition capacity reached 20.78%, compared with 15.22% of a BHT solution at 0.001 g/L. A significant relationship between antioxidant capacity and total phenolic content is evident (R2=0.994). These results demonstrate that methanol extracts from the waste from grapes grown in Morocco could be used as potential sources of natural extracts rich in phenolic compounds and endowed with significant antioxidant activity.

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Nutritional Quality, Sensory Analysis and Shelf Life Stability of Yogurts Containing Inulin-Type Fructans and Winery Byproducts for Sustainable Health

Foods ◽

10.3390/foods9091199 ◽

2020 ◽

Vol 9 (9) ◽

pp. 1199

Author(s):

Maite Iriondo-DeHond ◽

José Manuel Blázquez-Duff ◽

María Dolores del Castillo ◽

Eugenio Miguel

Keyword(s):

Antioxidant Capacity ◽

Shelf Life ◽

Food Product ◽

Grape Pomace ◽

Total Phenolic ◽

Skin Extract ◽

Grape Skin ◽

Sensory Parameters ◽

Shelf Life Stability ◽

Sustainable Health

The aim of the present study was to evaluate the use of winery byproduct extracts (grape pomace, seed and skin) and a mixture of inulin-type fructans (inulin and FOS) as suitable ingredients for the development of yogurts with antioxidant and antidiabetic properties. Their effect on the physicochemical, textural, microbiological and sensory parameters of yogurts was evaluated during 21 days of refrigerated storage. The incorporation of winery byproduct extracts in yogurt resulted in a significant increase (p < 0.05) in total phenolic content (TPC) and antioxidant and antidiabetic properties, compared to the controls. The grape skin yogurt showed the highest (p < 0.05) TPC (0.09 ± 0.00 mg GAE/g yogurt) and antioxidant capacity (7.69 ± 1.15 mmol TE/g yogurt). Moreover, the grape skin yogurt presented the highest (p < 0.05) inhibition of the activity of the enzyme α-glucosidase (56.46 ± 2.31%). The addition of inulin-type fructans did not significantly (p > 0.05) modify the overall antioxidant capacity or inhibition of the enzyme α-glucosidase of control and winery byproduct extract yogurts. Yogurts containing winery byproduct extracts and dietary fiber achieved high overall acceptance scores (6.33–6.67) and showed stable physicochemical, textural and microbiological characteristics during storage, assuring an optimal 21-day shelf life. According to their antioxidant and antidiabetic properties, we propose the yogurt containing grape skin extract, together with inulin and FOS, as a novel food product for the promotion of sustainable health.

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