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Characterization of polyphenolic and oligosaccharidic fractions extracted from grape seeds followed by the evaluation of prebiotic activity related to oligosaccharides
Author(s) -
Bordiga Matteo,
Montella Rosa,
Travaglia Fabiano,
Arlorio Marco,
Coïsson Jean Daniel
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14109
Subject(s) - prebiotic , polyphenol , chemistry , food science , lactobacillus acidophilus , fermentation , degree of polymerization , extraction (chemistry) , chromatography , fraction (chemistry) , bacteria , probiotic , biochemistry , biology , polymerization , organic chemistry , genetics , antioxidant , polymer
The study was designed to characterize polyphenolic and oligosaccharidic fractions extracted from grape seeds. Polyphenols and oligosaccharides purification has been realized by using a multistep solid‐phase extraction (SPE) (using C‐18 cartridge followed by carbograph cartridge). The evaluation of the monomeric flavan‐3‐ol composition of polymeric chains and their relative mean degree of polymerisation ( mDP ) using the phloroglucinolysis method, combined with HPLC separation, has been realized. Then, the evaluation of the three different oligosaccharidic fractions as potential functional ingredients with prebiotic activity towards well‐known probiotic bacteria, allowing to improve their growth during in vitro fermentation, has been deepened. These oligosaccharidic fractions extracted from seeds showed a significant prebiotic activity on probiotic bacteria such as Lactobacillus acidophilus .