Anti-oxidant and anti-inflammatory effect of polar extracts obtained from waste product of wine making

GERMANÓ, M. J.; MUÑOZ, M. D.; DELLA-VEDOVA, M. C.; FERESIN, G. E.; RINALDI-TOSI, M.; ENRIZ, R. D.; RAMIREZ, D. C.; GIANNINI, F. A.

NATURAL PRODUCT RESEARCH

TAYLOR & FRANCIS LTD

Año: 2020 p. 1 - 5

1478-6419

A lot of diseases are characterized by an increased inflammatoryresponse with an exacerbated production of free radicals. Theanti-inflammatory effect of different compounds with antioxidantcapacity, as polyphenols present in grape is well known.Therefore, the objective is to evaluate the anti-oxidant and antiinflammatoryactivity of waste product of wine production.Six different non-toxic-marc-polar extracts from Malbec and Syrahgrape varieties were obtained, their total phenol and flavonoidcontent were evaluated, and their antioxidant and anti-inflammatoryactivity were determined.High content of total phenols and flavonoids were found mainlyin extracts obtained from Syrah (80.51 ± 16.63 g equivalent to gallicacid/100 g and 25.47 ± 3.33 g equivalent to quercetin/100 g). Inaddition, they had a high antioxidant effect (above 88.5% of ABTSinhibition by Syrah extracts). Finally, all extracts decreased thenitric oxide (NO) production, but this was more accented whenextract from Syrah obtained by infusion was used, whichdecreased NO levels to baseline (4.46 mM).Taking together, our results show the potential pharmaceuticaluse of waste product of wine making to prevent or to treat diseaseswhich inflammatory response is exacerbated.