Avdović Edina, Dimić Dušan, Nakarada Đura, Simijonović Dušica, Jovičić Milić Sandra, Marković Katarina, Grujović Mirjana, Antonijević Marko, Ćirić Andrija, Milenković Dejan, Marković Zoran
Institute for Information Technologies, University of Kragujevac, Jovana Cvijića bb, 34000 Kragujevac, Serbia.
Faculty of Physical Chemistry, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia.
Antioxidants (Basel). 2025 Jun 15;14(6):733. doi: 10.3390/antiox14060733.
The phenolic compounds present in wine industry by-products are a valuable source of biologically active ingredients that could be used in the development of functional foods. This manuscript investigates the potential of ultrasound-assisted extracts from Prokupac grape skins-a wine industry by-product-as functional food ingredients. Four extracts were prepared using different solvents and evaluated for their antioxidant, anti-inflammatory, and antimicrobial properties. Antioxidant activity was assessed through DPPH, ABTS, and FRAP assays, as well as EPR spectroscopy. Phenolic composition was determined via HPLC analysis, and anti-inflammatory potential was evaluated using a lipoxygenase inhibition assay. Results indicated that the extracts PSE3 (ethyl acetate) and PSE0 (direct extraction with 50% ethanol) exhibited superior antioxidant and anti-inflammatory activities, which can be attributed to their high polyphenolic content. Additionally, the extracts demonstrated antimicrobial effects against the tested microorganisms. These findings suggest that Prokupac grape skin extracts, particularly PSE3 and PSE0, could be valuable additions to functional foods, offering health benefits through their bioactive properties.
葡萄酒工业副产品中存在的酚类化合物是生物活性成分的宝贵来源，可用于开发功能性食品。本手稿研究了来自葡萄酒工业副产品普罗库帕克葡萄皮的超声辅助提取物作为功能性食品成分的潜力。使用不同溶剂制备了四种提取物，并对其抗氧化、抗炎和抗菌特性进行了评估。通过DPPH、ABTS和FRAP测定以及电子顺磁共振光谱评估抗氧化活性。通过HPLC分析确定酚类成分，并使用脂氧合酶抑制试验评估抗炎潜力。结果表明，提取物PSE3（乙酸乙酯）和PSE0（用50%乙醇直接提取）表现出优异的抗氧化和抗炎活性，这可归因于它们的高多酚含量。此外，提取物对测试微生物表现出抗菌作用。这些发现表明，普罗库帕克葡萄皮提取物，特别是PSE3和PSE0，可能是功能性食品的有价值添加物，通过其生物活性特性提供健康益处。
