Development of Microcapsules of Bioactive Compounds Extracted from Grape Pomace of Ciravas Agra
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Bioactive compounds, Grape Pomace, Cancer, Ultra-Sound Assisted Extraction, Microencapsulation, Wine, Grape Juice, Valorization, Leukemia, Phenolic Compounds, Phenols
Abstract
Grape pomace is a prominent byproduct of winemaking, which provides bioactive phytochemicals such as polyphenols, conferring health benefits to humans, including anticancer properties. Delivering bioactive compounds extracted from grape pomace as microcapsules offers a sustainable and effective solution for developing tailored leukemia therapies. This approach highlights integrating environmentally friendly practices with medical innovation, mainly through the valorization of grape pomace, a byproduct of winemaking. For this purpose, the study uses ultrasound-assisted extraction (UAE) to optimize the extraction of these bioactive compounds. It evaluates how temperature and time affect antioxidant activity and total phenolic content. The results indicated that 60 minutes was optimal for the extraction yield of UAE with appreciable antioxidants (73.2 ± 1.5%) and total phenolic content (75.3 ± 2.1 mg GAE/g) compared to other methods studied here. Molecular docking analysis further revealed strong interactions between anthocyanins, particularly delphinidin-3-O-glucoside, and proteins associated with Acute Promyelocytic Leukemia (APL) and Chronic Myeloid Leukemia (CML), suggesting potential therapeutic applications. The present study offers a new perspective on the importance of grape pomace as an eco-friendly source of bioactive molecules in line with green chemistry ethics that may find applications in pharmaceuticals or nutraceutical sectors
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References
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Copyright (c) 2025 Muhammad Hamza Afzal, Liudmila Nadtochii
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