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Paper Details

A Review on Biologically Active Constituents from Grape Pomace

J. S. Kothawade, A. S. Dhake and N. V. Shinde

Journal Title:Journal of Chemical, Biological and physical sciences
Abstract


Pomace is the solid remains of grapes, olives, or other fruit after pressing juice or oil. Pomace contains various chemical constituents like Rutin, Resveratrol, Catechin, Epicatechin, Gallic acid, Quercetin, Kaempferol, Tartaric acid, Chlorogenic acid, Anthocyanins. These constituents are shown to possess anti-inflammatory activity, anti-carcinogenic, anti-mutagenic, antioxidant and antibacterial activity. The total Phenolic content, the total flavonol content and total anthocyanins content investigated by RP-HPLC, ESI-MS of grape pomace obtained from vinification of grape varieties (mainly Vitis vinifera) widely produced in various countries was investigated with a view to their exploitation as a potential source of natural antioxidant and antimicrobial activity. This review encompasses biological activity possessed by various chemical constituents who is isolate or derives from grape pomace and their applications.

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