EFFECTS OF POLYPHENOLS ON CELL VIABILITY OF SELECTED VARIETIES OF GRAPES BERRIES AND POMACE
Zdenka Capakova
Centre of Polymer Systems, Tomas Bata University in Zlin, Trida Tomase Bati 5678, 760 01 Zlin, Czech RepublicPetr Humpolicek
Centre of Polymer Systems, Tomas Bata University in Zlin, Trida Tomase Bati 5678, 760 01 Zlin, Czech RepublicJiri Mlcek
Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 275, 760 01 Zlin, Czech RepublicAbstract
The effect on cell viability and content of PhC of three grapes varieties – Moravian Muscat, Blue Burgundy and Lemberger is presented. The effect of polyphenols from wine and grapes was studied for many times, but the effect of pomace, the by-product of wine production, was neglected. Thus study is devoted to compare the effect of berries and pomace on cell viability in context of their utilization as source of bioactive compounds. Effect on viability of human keratinocytes (HaCaT) was investigated in vitro using following concentrations of PhC in cultivation medium: 25, 50, 75 and 100 µg·ml–1. The results show that the content of PhC in berries and pomace was similar and the cell viability decreased with increasing concentrations of PhC, in most cases. The impact on cell viability also depends on individual variety of grapes
Keywords:
proliferation, grapes, pomace, phenolic compound, cancerCentre of Polymer Systems, Tomas Bata University in Zlin, Trida Tomase Bati 5678, 760 01 Zlin, Czech Republic
Centre of Polymer Systems, Tomas Bata University in Zlin, Trida Tomase Bati 5678, 760 01 Zlin, Czech Republic
Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 275, 760 01 Zlin, Czech Republic
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