Studies on antioxidant activities of grape pomace using in vitro, ex vivo, and in vivo models

• DOI: 10.1007/s11694-022-01608-7
• Publication Date: 2022-09-08T10:02:57Z
• Authors: Arabela Elena Untea; Iulia Varzaru; Petru Alexandru V...; Raluca Paula Turcu; Tatiana Dumitra P...
• Keywords: Pomace; Hydroxyl radical; Ex vivo

Abstract Grape pomace (GP) is a by-product resulting from the wine industry and can be considered raw material for animal nutrition, mainly due to its richness in polyphenolic substances. The present study, determined antioxidant activity of GP by different vitro assays including 1,1-Diphenyl-2-picrylhydrazyl (DPPH), superoxide anion, hydroxyl radical hydrogen peroxide scavenging inhibitory effect on iron-induced lipid peroxidation system. estimated IC50 value (the concentration required scavenge 50% radicals) methanolic extract was 53.49 mg/L DPPH; 57.37 radical; 29.06 102.15 peroxide. grape supplements broiler diets oxidative stability meat tested an experiment 80 chicks, 1-day-old Cobb 500, divided into 2 groups (C E) reared permanent wood shaves litter (10–12 cm thick). Compared control diet C, during grower (14–28 days) finisher (29–42 stages, experimental (E) supplemented with 6% GP. At end experiment, 6 chicks aged 42 days each group were slaughtered samples thigh collected further analysis. When system applied, no significant differences noticed between ex vivo groups’ inhibition percentage (24.71% when added 24.10% ingested animals) data (26.92% inhibition) obtained.