Food Chemistry 2016-03-01

Antioxidant comparative effects of two grape pomace Mexican extracts from vineyards on erythrocytes.

Ledy García-Becerra, Montserrat Mitjans, Catalina Rivas-Morales, Julia Verde-Star, Azucena Oranday-Cárdenas, Pilar Vinardell María

文献索引：Food Chem. 194 , 1081-8, (2015)

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摘要

Maceration and Soxhlet methods were used to obtain methanol extracts from a Mexican grape (Ruby Cabernet) pomace and the biological activity and phenolic profiles were compared. The antioxidant capacity was used to evaluate the mechanism of action, using a physiological model (erythrocytes) of damage induced by AAPH-generated free radicals. The extract obtained by maceration presented a total phenolic content twice the one obtained using the Soxhlet method. It also contained the most potent antioxidants, reducing anisotropy in the presence of AAPH to the levels of untreated cells, restoring membrane fluidity, preventing the morphological changes, as demonstrated by scanning electron microscopy (SEM), and providing protection against protein oxidation at the higher concentration. Our work showed that both extracts presented significant antioxidant activity through positive interactions with the lipid bilayer.Copyright © 2015 Elsevier Ltd. All rights reserved.