Valorisation of black mulberry and grape seeds: Chemical characterization and bioactive potential

• Published in: Food chemistry 2021-02, Vol.337, p.127998, Article 127998
• Main Authors: Gómez-Mejía, Esther, Roriz, Custódio Lobo, Heleno, Sandrina A., Calhelha, Ricardo, Dias, Maria Inês, Pinela, José, Rosales-Conrado, Noelia, León-González, María Eugenia, Ferreira, Isabel C.F.R., Barros, Lillian
• Format: Article
• Language: English
• Subjects: Agi-food bioresidues; Antioxidants - chemistry; Antioxidants - pharmacology; Bioactive properties; Morus - chemistry; Morus nigra L; Oxidation-Reduction; Phenolic compounds; Phytochemicals - chemistry; Phytochemicals - pharmacology; Plant Extracts - chemistry; Plant Extracts - pharmacology; Seeds - chemistry; Vitis - embryology; Vitis vinifera L. var. Albariño
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2020.127998

•Grape and mulberry seed bioresidues were fully characterized.•Grape seeds were richer in organic acids and phenolic compounds, mainly catechins.•Mulberry seeds are richer sources of tocopherols and ellagic acid derivatives.•Hydroethanolic extracts had strong bioactivity and no cytotoxicity on PLP2 cells.•Grape and mulberry seed are candidates to act as preservatives in food industry. 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