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Does unsaponifiable fraction of grape seed oil attenuate nitric oxide production, oxidant and cytotoxicity activities
Author(s) -
Harbeoui Hela,
Dakhlaoui Sarra,
Wannes Wissem Aidi,
Bourgou Soumaya,
Hammami Majdi,
Akhtar Khan Naim,
Saidani Tounsi Moufida
Publication year - 2019
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.12940
Subject(s) - unsaponifiable , campesterol , stigmasterol , chemistry , antioxidant , food science , fraction (chemistry) , botany , squalene , sterol , biology , biochemistry , organic chemistry , chromatography , cholesterol
Abstract Triterpenoids, tocopherols, and phytosterols presented in unsaponifiable fraction of grape seed oil have several beneficial effects comprising antioxidant, anti‐inflammatory, and antitumor capacities. In this study, the unsaponifiable fraction of three Tunisian grape seed varieties ( Vitis vinifera L.), namely Merlot, Carignan, and Syrah, was investigated. The identified compounds were two triterpenic compounds (β‐amyrin, lanosterol), six phytosterols (campesterol, ∆ 7 ‐avenasterol, stigmasterol, β‐sitosterol, β‐sitostanol, cholesterol), and three tocopherols (α, β, and γ tocopherols). The unsaponifiable fraction had significant protection against oxidative damage by modulating NO production and antioxidant activity. Statistical analysis showed the presence of three clusters of varieties associated to specific composition patterns. These results clearly demonstrated that unsaponifiable fraction profiles of grape species could be considered as a complementary data to the existing taxonomic evidence and classification purposes. Practical applications Recently, much attention has been focused to substitute artificial antioxidant by others originating from natural products as plant matrices. The unsaponifiable fraction of grape seed oils is an interesting source of bioactive components like phytosterols, tocopherols, triterpenoids, and other various components. These components are known for their antitumor, anti‐inflammatory and antioxidant capacities.