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Abstract

EVALUATION OF THE TOXICITY OF EXTRACTS FROM GRAPE MARC POLAR

Germanó, María José, Muñoz, Marcos David, Ramirez Darío Ceferino, Enriz Ricardo Daniel and Giannini Fernando Ángel*

ABSTRACT

Argentina is the major wine producer of south hemisphere, much of that production causes mainly two types of solids wastes, called marc and stems. Two of principal varieties of vine used in this region to the production of fine wine are Malbec and Syrah. The most important secondary metabolites in both wine and their by-products are the tannins and others phenolic compounds [anthocyanin, flavonoids, flavonols, stilbenoids (resveratrol) and phenolic acids] responsible for benefits attributed to human health. The extracts, to be used for raw material with pharmaceutics and/or food industrial propous, first must be verified their potencial toxicity. In this work, we presented the evaluation of toxicity of six marc polar extracts to various experimental models (crustaceans, fishes, and a cellular line) at concentrations up 1000 μg/cm3, demonstrating that they do not cause toxicity to experimental models used.

Keywords: Wine, Fish, Crustaceans, RAW cells, Viability.


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