Biological and Health-promoting Activity of Vinification Byproducts Produced in Spanish Vineyards

JAOUAD ANTER; SEBASTIÁN DEMYDA PEYRÁS; MARIA DEL PILAR DELGADO; JUAN CAMPOS; MARI DOLORES DE LUQUE CASTRO; ANDRES MUÑOZ SERRANO; ANGELES ALONSO MORAGA

SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE

SOUTH AFRICAN SOC ENOLOGY & VITICULTURE-SASEV

Año: 2015 vol. 36 p. 126 - 133

0253-939X

Several by-products are produced in the Spanish agricultural system. Among them, fresh and vinifiedgrape skins represent an abundant source of phenols with a potential nutraceutical value. Fresh grape skinextracts (FGSE) and vinification of grape skin extracts (VGSE) obtained by a microwave-assisted methodhave been chemically and biologically characterised. Their role in the maintenance of genetic stabilitywas stated by in vivo genotoxic and antigenotoxic evaluations (Drosophilla melanogaster wing spot test), aswell as by their potential chemopreventive effect (in an HL60 in vitro model). Total phenolic, anthocyaninand resveratrol contents were chemically characterised in the two extracts, showing some qualitativedifferences. Both extracts and resveratrol were not mutagenic in the Drosophila somatic mutation andrecombination tests, and exerted antigenotoxic activities against hydrogen peroxide. They also showedcytotoxic activity to HL60 leukaemia cells, with an IC50 of 4.5μL/mL, 4.6μL/mL and 98μM respectively andinduced apoptotic internucleosomic fragmentation in the HL60 cell line.