Anti-oxidant and anti-inflammatory effect of polar extracts obtained from waste product of wine making

A lot of diseases are characterized by an increased inflammatory response with an exacerbated production of free radicals. The anti-inflammatory effect of different compounds with antioxidant capacity, as polyphenols present in grape is well known. Therefore, the objective is to evaluate the anti-oxidant and anti-inflammatory activity of waste product of wine production. Six different non-toxic-marc-polar extracts from Malbec and Syrah grape varieties were obtained, their total phenol and flavonoid content were evaluated, and their antioxidant and anti-inflammatory activity were determined. High content of total phenols and flavonoids were found mainly in extracts obtained from Syrah (80.51 +/- 16.63 g equivalent to gallic acid/100 g and 25.47 +/- 3.33 g equivalent to quercetin/100 g). In addition, they had a high antioxidant effect (above 88.5% of ABTS inhibition by Syrah extracts). Finally, all extracts decreased the nitric oxide (NO) production, but this was more accented when extract from Syrah obtained by infusion was used, which decreased NO levels to baseline (4.46 mu M). Taking together, our results show the potential pharmaceutical use of waste product of wine making to prevent or to treat diseases which inflammatory response is exacerbated.

Automated summary

The study evaluated the antioxidant and anti-inflammatory activity of waste product from wine production, finding that extracts from Syrah grape had high levels of total phenols and flavonoids, as well as strong antioxidant and anti-inflammatory effects.