Natural Extracts from Fresh and Oven-dried Winemaking By-products As Valuable Source of Antioxidant Compounds

Overview

Journal Food Sci Nutr

Specialty Biotechnology

Date 2018 Sep 28

PMID 30258599

Citations 4

Authors

Lourdes Marchante

Sergio Gomez Alonso

Maria Elena Alanon

Maria Soledad Perez-Coello

Maria Consuelo Diaz-Maroto

Affiliations

Soon will be listed here.

Abstract

Winemaking by-products are a natural source of antioxidant components; however, due to their highly perishable and seasonal nature, they may require a prior conservation step before being processed. Natural extracts from fresh and oven-dried red grape agro-industrial by-products were obtained by ultrasound assisted extraction (UAE), using a hydroalcoholic solution as extracting solvent. Extracts were analyzed by HPLC-DAD-ESI-MS, to know the feasibility of winemaking by-products as natural sources of phenolic compounds, as well as the effect of the oven-drying treatment on the phenolic composition. Oven-drying at 45°C caused a significant decrease on the total phenolic content, which implied a reduction of the antioxidant capacity of the extracts. Also, it produced a decrease in total and individual flavan-3-ols, stilbenes, and flavonols, being greater in those extracts from stems. Respect to anthocyanins, which were only identified in grape pomace extracts, oven-drying caused an important decrease, being the peonidin-3-O-glucoside the more thermosensitive compound. Natural extracts from fresh or oven-dried winemaking by-products could be used in other food industries as a valuable source of phenolic compounds with antioxidant properties. However, further studies on other drying methods are required for addressing the preservation of phenolic compounds from winery by-products successfully.

Citing Articles

Antioxidant and Anti-Inflammatory Actions of Polyphenols from Red and White Grape Pomace in Ischemic Heart Diseases.

Bocsan I, Magureanu D, Pop R, Levai A, Macovei S, Patrasca I Biomedicines. 2022; 10(10).

PMID: 36289599 PMC: 9598344. DOI: 10.3390/biomedicines10102337.

Food Industry Byproducts as Starting Material for Innovative, Green Feed Formulation: A Sustainable Alternative for Poultry Feeding.

Brunetti L, Leuci R, Colonna M, Carrieri R, Celentano F, Bozzo G Molecules. 2022; 27(15).

PMID: 35897911 PMC: 9332232. DOI: 10.3390/molecules27154735.

Phenolic Composition of Grape Stems from Different Spanish Varieties and Vintages.

Esparza I, Moler J, Arteta M, Jimenez-Moreno N, Ancin-Azpilicueta C Biomolecules. 2021; 11(8).

PMID: 34439886 PMC: 8392641. DOI: 10.3390/biom11081221.

Natural extracts from fresh and oven-dried winemaking by-products as valuable source of antioxidant compounds.

Marchante L, Alonso S, Alanon M, Perez-Coello M, Diaz-Maroto M Food Sci Nutr. 2018; 6(6):1564-1574.

PMID: 30258599 PMC: 6145223. DOI: 10.1002/fsn3.697.

References

Marchante L, Alonso S, Alanon M, Perez-Coello M, Diaz-Maroto M . Natural extracts from fresh and oven-dried winemaking by-products as valuable source of antioxidant compounds. Food Sci Nutr. 2018; 6(6):1564-1574. PMC: 6145223. DOI: 10.1002/fsn3.697. View

Pineiro Z, Guerrero R, Fernandez-Marin M, Cantos-Villar E, Palma M . Ultrasound-assisted extraction of stilbenoids from grape stems. J Agric Food Chem. 2013; 61(51):12549-56. DOI: 10.1021/jf4030129. View

Re R, Pellegrini N, Proteggente A, Pannala A, Yang M . Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med. 1999; 26(9-10):1231-7. DOI: 10.1016/s0891-5849(98)00315-3. View

Labarbe B, Cheynier V, Brossaud F, Souquet J, Moutounet M . Quantitative fractionation of grape proanthocyanidins according to their degree of polymerization. J Agric Food Chem. 1999; 47(7):2719-23. DOI: 10.1021/jf990029q. View

Plumb G, de Pascual-Teresa S, Santos-Buelga C, Cheynier V, Williamson G . Antioxidant properties of catechins and proanthocyanidins: effect of polymerisation, galloylation and glycosylation. Free Radic Res. 1998; 29(4):351-8. DOI: 10.1080/10715769800300391. View

Castillo-Munoz N, Fernandez-Gonzalez M, Gomez-Alonso S, Garcia-Romero E, Hermosin-Gutierrez I . Red-color related phenolic composition of Garnacha Tintorera (Vitis vinifera L.) grapes and red wines. J Agric Food Chem. 2009; 57(17):7883-91. DOI: 10.1021/jf9002736. View

Gagne S, Saucier C, Geny L . Composition and cellular localization of tannins in Cabernet Sauvignon skins during growth. J Agric Food Chem. 2006; 54(25):9465-71. DOI: 10.1021/jf061946g. View

Ribeiro L, Ribani R, Francisco T, Soares A, Pontarolo R, Haminiuk C . Profile of bioactive compounds from grape pomace (Vitis vinifera and Vitis labrusca) by spectrophotometric, chromatographic and spectral analyses. J Chromatogr B Analyt Technol Biomed Life Sci. 2015; 1007:72-80. DOI: 10.1016/j.jchromb.2015.11.005. View

Gonzalez-Centeno M, Comas-Serra F, Femenia A, Rossello C, Simal S . Effect of power ultrasound application on aqueous extraction of phenolic compounds and antioxidant capacity from grape pomace (Vitis vinifera L.): experimental kinetics and modeling. Ultrason Sonochem. 2014; 22:506-14. DOI: 10.1016/j.ultsonch.2014.05.027. View

10.

Aziz M, Kumar R, Ahmad N . Cancer chemoprevention by resveratrol: in vitro and in vivo studies and the underlying mechanisms (review). Int J Oncol. 2003; 23(1):17-28. View

11.

Gonzalez-Paramas A, Esteban-Ruano S, Santos-Buelga C, de Pascual-Teresa S, Rivas-Gonzalo J . Flavanol content and antioxidant activity in winery byproducts. J Agric Food Chem. 2004; 52(2):234-8. DOI: 10.1021/jf0348727. View

12.

Castillo-Munoz N, Gomez-Alonso S, Garcia-Romero E, Hermosin-Gutierrez I . Flavonol profiles of Vitis vinifera red grapes and their single-cultivar wines. J Agric Food Chem. 2007; 55(3):992-1002. DOI: 10.1021/jf062800k. View

13.

Villano D, Fernandez-Pachon M, Moya M, Troncoso A, Garcia-Parrilla M . Radical scavenging ability of polyphenolic compounds towards DPPH free radical. Talanta. 2008; 71(1):230-5. DOI: 10.1016/j.talanta.2006.03.050. View

14.

Mikulski D, Gorniak R, Molski M . A theoretical study of the structure-radical scavenging activity of trans-resveratrol analogues and cis-resveratrol in gas phase and water environment. Eur J Med Chem. 2009; 45(3):1015-27. DOI: 10.1016/j.ejmech.2009.11.044. View

15.

Alonso A, Dominguez C, Guillen D, Barroso C . Determination of antioxidant power of red and white wines by a new electrochemical method and its correlation with polyphenolic content. J Agric Food Chem. 2002; 50(11):3112-5. DOI: 10.1021/jf0116101. View

16.

Monagas M, Gomez-Cordoves C, Bartolome B, Laureano O, Ricardo da Silva J . Monomeric, oligomeric, and polymeric flavan-3-ol composition of wines and grapes from Vitis vinifera L. Cv. Graciano, Tempranillo, and Cabernet Sauvignon. J Agric Food Chem. 2003; 51(22):6475-81. DOI: 10.1021/jf030325+. View

17.

Gonzalez-Centeno M, Jourdes M, Femenia A, Simal S, Rossello C, Teissedre P . Proanthocyanidin composition and antioxidant potential of the stem winemaking byproducts from 10 different grape varieties (Vitis vinifera L.). J Agric Food Chem. 2012; 60(48):11850-8. DOI: 10.1021/jf303047k. View

18.

Kennedy J, Jones G . Analysis of proanthocyanidin cleavage products following acid-catalysis in the presence of excess phloroglucinol. J Agric Food Chem. 2001; 49(4):1740-6. DOI: 10.1021/jf001030o. View

19.

Carrera C, Ruiz-Rodriguez A, Palma M, Barroso C . Ultrasound assisted extraction of phenolic compounds from grapes. Anal Chim Acta. 2012; 732:100-4. DOI: 10.1016/j.aca.2011.11.032. View

20.

Guo Q, Zhao B, Shen S, Hou J, Hu J, Xin W . ESR study on the structure-antioxidant activity relationship of tea catechins and their epimers. Biochim Biophys Acta. 1999; 1427(1):13-23. DOI: 10.1016/s0304-4165(98)00168-8. View