Valorisation of black mulberry and grape seeds: Chemical characterization and bioactive potential
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2021
Authors
Lobo Roriz, Custódio
Heleno, Sandrina
Calhelha, Ricardo
Dias, Maria Inês
Pinela, José
Ferreira, Isabel
Barros, Lillian
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Elsevier Sci Ltd
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Esther Gómez-Mejía, Custódio Lobo Roriz, Sandrina A. Heleno, Ricardo Calhelha, Maria Inês Dias, José Pinela, Noelia Rosales-Conrado, María Eugenia León-González, Isabel C.F.R. Ferreira, Lillian Barros, Valorisation of black mulberry and grape seeds: Chemical characterization and bioactive potential, Food Chemistry, Volume 337, 2021, 127998, ISSN 0308-8146, https://doi.org/10.1016/j.foodchem.2020.127998
Abstract
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.