The antioxidant and/or prooxidant ability of extracts obtained from wine waste were analyzed using in vitro and in vivo assays. Cyclic voltammetry was used as the in vitro assay to determine the antioxidant and/or prooxidant properties and, the in vivo effect on mycelial growth of the fungus Botrytis cinerea was evaluated. In addition, the prooxidant activity was evaluated by intracellular oxid...

Abstract Grape pomace, a press residue of winemaking process, has great usage potential in many fields because its phenolic components such as anthocyanins, antioxidants and dietary fiber. In this study, it was aimed to determine most suitable parameters for production food colorant from grape pomace (variety okuzgozu) under different extraction conditions, thus utilising waste wine production....

Two experiments were conducted to determine the chemical composition, metabolizable energy content and effect of grape pomace (GP) with or without tannase enzyme treatment on growth performance of broiler chickens. In experiment 1, the apparent metabolizable energy (AME) and apparent metabolizable energy corrected for nitrogen (AMEn) of GP were determined as 2642.19 and 2641.08 kcal/kg, respect...

The present study is aimed at investigating the effect of nicotine administration on carbohydrate metabolic enzymes in the brain tissue of male albino rat. In vitro studies showed that Red grape (Vitis vinifera) has significant antioxidant activity, antimicrobial, anti-inflammatory action. Nicotine induces oxidative stress both in vivo and in vitro that causes a peroxidant/antioxidant imbalance...

Grape is one of the oldest plants used by man. It has a special taste and in great demand around world. mainly food industry, by-products winemaking are actively cosmetic pharmaceutical industries, due to its composition. production wastes - components vine suitable for further use extraction valuable biologically active substances increase competitiveness primary secondary winemaking. The poss...

The pisco industry in Peru generates large amounts of grape pomace, which is a natural source bioactive compounds with potential nutraceutical applications. Hot pressurized liquid extraction (HPLE) water-ethanol solvent mixtures (20–60%) at high temperatures (100–160 °C) was applied to recover polyphenols from the skin and seeds Peruvian pisco-industry grape-pomace waste. At same HPLE condition...