Potential of landrace winery by-products (Vitis vinifera L.) as a source of phenolic compounds with antioxidant properties

Aim: To evaluate the potential of the main winery by-products – pressed pomaces, fermented pomaces and stems –, derived from minor grape varieties (Escursac, Gorgollassa and Sabater as red varieties, Giró ros and Quigat as white varieties) native to the Balearic Islands (Spain), as raw material for the production of phenolic concentrates with antioxidant properties.Methods and results: Total phenolics, tannins and anthocyanins, as well as antioxidant capacity of winery by-products were spectrophotometrically evaluated and compared to those of Cabernet sauvignon and Chardonnay varieties. In general, stems presented higher average total phenolic (5.57 ± 1.25 g/100 g dm) and total tannin (10.26 ± 2.10 g/100 g dm) contents than the corresponding pomaces, with the landrace variety Escursac being that which exhibited the highest values (p < 0.05). For pomaces, those sampled after the fermentation process presented larger amounts of polyphenols than those collected just after the pressing process, and the fermented pomaces from the autochthonous varieties Escursac and Sabater were those with the highest potential.Conclusion: The present research demonstrated that landrace minor varieties denoted similar, or even higher, phenolic and antioxidant potential than the reference grape varieties. The characterization performed might be the basis for their integrated use and revalorization as promising sources of phenolic concentrates, despite not having still undergone the selection process that the traditional grape varieties have been subjected to as a result of decades of intensive production.Significance and impact of the study: To the best of our knowledge, this is the first time that the phenolic composition and antioxidant properties of winery by-products from grape varieties native to the Balearic Islands are examined. Due to the increasing use of these minor grape varieties in winemaking, the phenolic characterization of their by-products is of great interest for the wine sector, which could exploit these underutilized resources more efficiently and extensively so as to support sustainable agricultural production.

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Polyphenols From Vitis vinifera Lambrusco By-Products (Leaves From Pruning): Extraction Parameters Evaluation Through Design of Experiment

Natural Product Communications ◽

10.1177/1934578x19862906 ◽

2019 ◽

Vol 14 (7) ◽

pp. 1934578X1986290 ◽

Cited By ~ 1

Author(s):

Massimo Tacchini ◽

Ilaria Burlini ◽

Immacolata Maresca ◽

Alessandro Grandini ◽

Tatiana Bernardi ◽

...

Keyword(s):

Vitis Vinifera ◽

Antioxidant Capacity ◽

Design Of Experiment ◽

Extraction Yield ◽

Wine Industry ◽

Raw Material ◽

Extraction Time ◽

Total Phenolic ◽

Vitis Vinifera L ◽

By Products

Vitis vinifera L. leaves from pruning are by-products of the wine industry and represent an important source of secondary raw material, thanks to their polyphenols content. Optimization of the extraction processes is a key factor for their valorization, and Design of Experiment (DOE) could be a tool to obtain the most performing extract in terms of polyphenols quality/quantity and bioactivity. Vitis vinifera Lambrusco leaves were subjected to ultrasound-assisted extractions guided by a 23 factorial design. Three independent parameters (% solvent, time of extraction, and solvent:solid ratio) were considered to evaluate the extraction process by analyzing the extraction yield, the total phenolic content (Folin-Ciocalteu assay), and the antioxidant capacity (DPPH assay). Moreover, the content of the main molecules was identified and quantified by reversed-phase high-performance liquid chromatography coupled with diode array detection and mass spectrometry. The DOE highlighted the best extraction conditions that showed slight changes considering the different evaluating parameters. The highest extraction yield was obtained by extraction with 100% water, 60 minutes of extraction time, and 30:1 solvent:solid ratio, but it was neither the richest in polyphenols nor antioxidant capacity. The latter 2 characteristics were associated with the extraction performed using 50% ethanol, 35 minutes of extraction time, and a 20:1 solvent:solid ratio. That extract also exhibited the highest quantity of flavonols.

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Long-Term Oral Administration ofCapsicum baccatumExtracts Does Not Alter Behavioral, Hematological, and Metabolic Parameters in CF1 Mice

Evidence-based Complementary and Alternative Medicine ◽

10.1155/2012/196358 ◽

2012 ◽

Vol 2012 ◽

pp. 1-9 ◽

Cited By ~ 8

Author(s):

Aline Rigon Zimmer ◽

Bianca Leonardi ◽

Eduardo Rigon Zimmer ◽

Eduardo Kalinine ◽

Diogo Onofre de Souza ◽

...

Keyword(s):

Body Weight ◽

Animal Models ◽

Oral Administration ◽

Biochemical Markers ◽

Antioxidant Properties ◽

Relative Weight ◽

Total Phenolic ◽

Phenolic Contents ◽

First Time

Our group showed that crude ethanol (CE) and butanol (BUT) extracts ofCapsicum baccatumpresented anti-inflammatory and antioxidant properties. Furthermore, the flavonoid and total phenolic contents were positively correlated with both of these properties observed forC. baccatumextracts. The present study demonstrated that 60 days of oral administration of CE and BUT (200 mg/kg) in mice did not cause significant differences in the following parameters evaluated: hematological profile, body weight and relative weight of visceral organs, systemic lipid profile, glucose homeostasis (GTT), kidney and hepatic biochemical markers, and spontaneous locomotion and anxiety-like behavior. Altogether, these results indicate for the first time that the long-term oral administration ofC. baccatumextracts does not affect specific aspects of CF1 mice physiology, suggesting their safety, building up the venue to test their efficacy in animal models underlying persistent activation of oxidative and inflammatory pathways.

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Active Compound Identification in Extracts of N. lappaceum Peel and Evaluation of Antioxidant Capacity

Journal of Chemistry ◽

10.1155/2020/4301891 ◽

2020 ◽

Vol 2020 ◽

pp. 1-14

Author(s):

Mariel Monrroy ◽

Onix Araúz ◽

José Renán García

Keyword(s):

Antioxidant Capacity ◽

Antioxidant Properties ◽

Gas Chromatography Mass Spectrometry ◽

Total Phenolic ◽

Phytochemical Analysis ◽

Anthocyanin Content ◽

Compound Identification ◽

Total Anthocyanin ◽

Food Industries ◽

By Products

Nephelium lappaceum and its by-products have great potential in the agricultural, pharmaceutical, and food industries. Some studies have shown that N. lappaceum by-products exhibit antimicrobial, antioxidant, antidiabetic, and anticancer properties. However, studies focused on identifying these compounds are rare. The availability of polyphenolic compounds can vary according to environmental conditions, soil, plant variety, and agronomic management. Therefore, in this study, the active compounds in extracts of the N. lappaceum peel were identified, and their antioxidant properties were evaluated using various extraction solvents and both ultrasonic and boiling extraction techniques. The chemical characterization of the N. lappaceum peel exhibited carbohydrate and reducing sugar contents of 12 and 2%, respectively. Phytochemical analysis indicated the presence of flavonoids, tannins, terpenes, and steroids. The total phenolic and flavonoid contents and total antioxidant capacity were the highest in the hydroethanolic extract obtained by ultrasound, with values of 340 mg gallic acid equivalents g−1, 76 mg quercetin equivalents g−1, and 2.9 mmol of Trolox equivalents g−1, respectively. Contrarily, the total anthocyanin content was higher in the acid extract obtained by ultrasound, with a value of 0.7 mg cyanidin-3-O-glucoside equivalents g−1. A total of 18 compounds—including hydroxybenzene, phenolic acid, flavonoids, fatty acids (saturated, unsaturated, and ester), vitamin, arenecarbaldehyde, and phthalate—were identified for the first time in the N. lappaceum peel using gas chromatography-mass spectrometry. The identified compounds have been previously isolated from other plants and reportedly exhibit anticancer, anti-inflammatory, antimicrobial, and antioxidant activities. Thus, the N. lappaceum peel was shown to be a potential source of bioactive compounds of immense importance in the pharmacological and food industries.

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ANTIOXIDANT PROPERTIES AND TOTAL PHENOLIC CONTENT OF DIETARY FIBRE POWDER (DFP) FROM PINK GUAVA BY-PRODUCTS

Acta Horticulturae ◽

10.17660/actahortic.2013.1012.192 ◽

2013 ◽

pp. 1423-1428

Author(s):

I. Aida Hamimi ◽

A.S. Norhartini

Keyword(s):

Total Phenolic Content ◽

Dietary Fibre ◽

Phenolic Content ◽

Antioxidant Properties ◽

Total Phenolic ◽

By Products

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Cornus mas L. Stones: A Valuable by-Product as an Ellagitannin Source with High Antioxidant Potential

Molecules ◽

10.3390/molecules25204646 ◽

2020 ◽

Vol 25 (20) ◽

pp. 4646

Author(s):

Dominika Przybylska ◽

Alicja Z. Kucharska ◽

Iwona Cybulska ◽

Tomasz Sozański ◽

Narcyz Piórecki ◽

...

Keyword(s):

Biological Activities ◽

Antioxidant Properties ◽

Biological Properties ◽

Raw Material ◽

Hydrolyzable Tannins ◽

Cornus Mas ◽

Fruit Processing ◽

High Antioxidant Activity ◽

Total Polyphenolic Content ◽

First Time

The stone of Cornus mas L. remains the least known morphological part of this plant, whereas the fruit is appreciated for both consumption purposes and biological activity. The stone is considered to be a byproduct of fruit processing and very little is known about its phytochemical composition and biological properties. In this study, the complete qualitative determination of hydrolyzable tannins, their quantitative analysis, total polyphenolic content, and antioxidant properties of the stone of C. mas are presented for the first time. The 37 identified compounds included the following: various gallotannins (11), monomeric ellagitannins (7), dimeric ellagitannins (10), and trimeric ellagitannins (7). The presence of free gallic acid and ellagic acid was also reported. Our results demonstrate that C. mas stone is a source of various bioactive hydrolyzable tannins and shows high antioxidant activity which could allow potential utilization of this raw material for recovery of valuable pharmaceutical or nutraceutical substances. The principal novelty of our findings is that hydrolyzable tannins, unlike other polyphenols, have been earlier omitted in the evaluation of the biological activities of C. mas. Additionally, the potential recovery of these bioactive chemicals from the byproduct is in line with the ideas of green chemistry and sustainable production.

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Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products

Foods ◽

10.3390/foods9111620 ◽

2020 ◽

Vol 9 (11) ◽

pp. 1620

Author(s):

Egle Zokaityte ◽

Vita Lele ◽

Vytaute Starkute ◽

Paulina Zavistanaviciute ◽

Darius Cernauskas ◽

...

Keyword(s):

Lactic Acid ◽

Antioxidant Properties ◽

Sea Buckthorn ◽

Added Value ◽

Total Phenolic ◽

Strong Positive Correlation ◽

High Positive Correlation ◽

Positive Correlation ◽

Overall Acceptability ◽

By Products

This study aims to develop nutraceutical beverages containing food processing by-products in their formulation, and determine the opinion of consumers. This is done by testing whether they know that the main ingredients of the product are by-products, performing an overall acceptability test of the developed beverages, and evaluating the emotions induced by the newly developed beverages for consumers. The main ingredients used for the preparation of added-value beverages were fermented milk permeate (containing galactooligosaccharides), extruded and fermented wheat bran (WB) (containing ≥6.0 log10 CFU g−1 viable antimicrobial properties showing lactic acid bacteria (LAB) strains), and different fruit/berry by-products (FBB) (as a source of compounds showing antioxidant properties). The definition of the quantities of bioactive ingredients was based on the overall acceptability of the prepared beverages, as well as on emotions induced in consumers by the tested beverages. Functional properties of the developed beverages were proofed by the evaluation of their antimicrobial and antioxidant properties, as well as viable LAB count during storage. Desirable changes in extruded and fermented WB were obtained: Fermentation reduced sugar concentration and pH in samples with predominant lactic acid isomer L(+). In addition, the viable LAB count in the substrate was higher than 6.0 log10 CFU g−1, and no enterobacteria remained. By comparing the overall acceptability of the beverages enriched with WB, the highest overall acceptability was shown for the samples prepared with 10 g of the extruded and fermented WB (7.9 points). FBB showed desirable antimicrobial activity: Shepherd inhibited—2, sea buckthorn—3, blueberries—5, and raspberries—7 pathogens from the 10 tested. Comparing different beverage groups prepared with different types of FBB, in most cases (except sea buckthorn), by increasing FBB content the beverages overall acceptability was increased, and the highest score (on average, 9.5 points) was obtained for the samples prepared with 5.0 and 7.5 g of blueberries FBB. Moreover, a very strong positive correlation (r = 0.8525) was found between overall acceptability and emotion “happy” induced in consumers by the prepared beverages enriched with extruded and fermented WB and FBB. By comparing the samples prepared with the addition of WB with samples prepared with WB and FBB, it was observed that most FBB increased total phenolic compounds (TPC) content (on average, by 9.0%), except in the case of samples prepared with sea buckthorn. A very high positive correlation (r = 0.9919) was established between TPC and antioxidant activity. Finally, it can be stated that the newly developed nutraceutical beverages were acceptable for consumers, induced positive emotions, and possessed desirable antimicrobial and antioxidant properties, while being prepared in a sustainable and environmentally friendly manner.

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Polyphenolic Content and Biological Activities of Post-Distillation Waste of Three Sage Species from the Republic of Macedonia

Агрознање ◽

10.7251/agren1701027a ◽

2017 ◽

Vol 18 (1) ◽

pp. 27

Author(s):

Ana Alimpic ◽

Katarina Šavikin ◽

Dejan Pljevljakušić ◽

Vlado Matevski ◽

Petar D. Marin ◽

...

Keyword(s):

Linoleic Acid ◽

Biological Activities ◽

Raw Material ◽

Total Phenolic ◽

Republic Of Macedonia ◽

Polyphenolic Content ◽

The Republic ◽

First Time ◽

Phenolic And Flavonoid ◽

Β Carotene

This research was aimed at investigating polyphenolic content, antioxidant and anti-neurodegenerative activities of post-distillation waste extracts of Macedonian Salvia amplexicaulis, S. jurisicii and S. ringens, for the first time. Total phenolic and flavonoid contents varied in a broad range (3.92-146.49 mg GAE/g and 7.11-67.51 mg QE/g, respectively), with the highest values obtained for S. amplexicaulis and S. ringens extracts. Certain S. amplexicaulis and S. ringens extracts neutralized more than 80% of DPPH radicals at the highest concentration, while S. amplexicaulis extracts showed up to ≈50% inhibition of β-carotene oxidation in β-carotene/linoleic acid assay. Post-distillation waste extracts inhibited acetylcholinesterase (25.94-38.15%) and tyrosinase (18.84-59.52%), with the strongest inhibition of S. amplexicaulis extracts. The obtained results suggest that post-distillation waste of tested species, especially of S. amplexicaulis, show antioxidant and anti-neurodegenerative activities and could be considered as potential raw material rich in polyphenols.

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Evaluation of The Physicochemical, Sensorial and Antioxidant Properties of Functional Ale Beer Brewed with Rice and Fruit by-Products

Chiang Mai University Journal of Natural Sciences ◽

10.12982/cmujns.2021.031 ◽

2021 ◽

Vol 20 (2) ◽

Author(s):

Wichien Sriwichai ◽

Pakkawat Detchewa ◽

Patcharee Prasajak

Keyword(s):

Antioxidant Capacity ◽

Antioxidant Properties ◽

Principal Component ◽

Banana Peel ◽

Total Phenolic ◽

Malt Extract ◽

Flavonoid Content ◽

Coffee Pulp ◽

By Products ◽

Rice Powder

Functional beer brewed with a high bioactive compound ingredients is beneficial to prevent many diseases. Rice and fruit by-products are rich in bioactive compounds and have a potential for functional beer production. The aim of the present work was to assess the physicochemical, nutritional and sensorial properties of the beer brewed with rice and fruit by-products. The five formulas of beer investigated were the dried malt extract, Phitsanulok paddy rice powder, riceberry powder, banana peel and coffee pulp. The ratio of the dried malt extract and the other alternative ingredients was 80:20. The contents in reducing sugar, total phenolic compounds, flavonoid, chlorogenic acid, caffeine and dietary fiber were evaluated. The correlations between the physicochemical, sensorial, antioxidant properties and acceptability of beers were assessed by the Principal Component Analysis. The results showed that beers were differed in color density and have a low alcohol content. Among beer formula, beers brewed with coffee pulp was the richest in total phenolic and beers brewed with banana peel was the richest in flavonoid content (278.82 mg gallic acid equivalent/ L beer and 69.18 mg catechin equivalent/ L respectively). The antioxidant capacity was the highest in banana peel beer formula (76.64%). The Principal Component Analysis revealed that beers brewed with the two varieties of rice powder formula were in the same group of beer control (dried malt extract formula). These beers were characterized by a high note of appreciation from consumer. Whereas, a high correlation between the antioxidant capacity and total polyphenolic, flavonoid content was observed in beer fruit by-products formulas. The incorporation of two varieties of rice powder or fruit by-products was feasible in brewing process to produce a functional ale beer appreciated by customer and having a noticeable antioxidant capacity.

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Aroma potential of three autochthonous grapevine varieties from Tunisia

OENO One ◽

10.20870/oeno-one.2008.42.4.813 ◽

2008 ◽

Vol 42 (4) ◽

pp. 231 ◽

Cited By ~ 1

Author(s):

Imène Souid ◽

Zemni Hassene ◽

Eva Sánchez Palomo ◽

Maria Soledad Pérez-Coello ◽

Abdelwahed Ghorbel

Keyword(s):

Grape Juice ◽

Free Fraction ◽

Aroma Compounds ◽

Vitis Vinifera L ◽

Qualitative And Quantitative ◽

Linalool Oxide ◽

Grape Juices ◽

Grape Varieties ◽

First Time ◽

C6 Compounds

Aims: The aim of the present work is to characterize the aromatic profiles of three Tunisian autochthonous grapevine (Vitis vinifera L.) varieties (Asli, Beldi and Ferrani).Methods and results: The GC-MS analysis of the autochthonous grapevine varieties studied allowed identifying 38 volatile compounds in the free fraction and 36 glycosidically bound aroma compounds. Volatile C6 compounds were typical for the studied varieties especially for Asli variety. The analysis of the liberated aglycones through enzymatic hydrolysis show that a-terpineol and cis linalool oxide pyran that did not appear as free aroma compounds were found with significantly highest concentration in Asli grape juice. Also, 3-oxo-a-ionol and 3-hydroxy-7,8-dihydro-b-ionol were found only under their glycosidically bound forms with significantly higher concentrations in Asli and Ferrani than in Beldi grape juices.Conclusion: The results obtained in the present work show qualitative and quantitative differences in the aroma profiles among the studied varieties. However, non-terpenyl compounds were the most abundant aroma substances in the three studied varieties.Significance and impact of the study: The present work characterize, for the first time, the aromatic profiles of three Tunisian autochthonous grapevine varieties (Asli, Beldi and Ferrani) and constitutes a major contribution to the aroma chemistry of these three grape varieties.

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