Antimicrobial and Antioxidant Activity of Phenolic Compounds Extracted from Wine Industry By-Products of <em>Tinto Cão</em> Variety

An approach of new and sustainable uses for by-products generated in the wine production industry, one of the agro-food sectors of importance, has been studied. Wine lees, a sediment obtained in different processes of decantation of wine, have been used to produce biomass of microalgae enriched in carotenoids as high added value biomolecules. Experiments to incorporate chemical components of wine lees into microalgae biomass to understand the effect of these residues on the growth and biosynthesis of carotenoids into commercial microalgae Chlorella sorokiniana have been done. Algal culture system has been optimized and preparation of culture media have been obtained by extracting in water the soluble nutrients contained in the lees at different concentrations between 5% and 50% w/v. Optimal growth was obtained using extraction of wine residues at 5% and 10% w/v. At 10% oxidative stress, measured as carotenoids production (specially lutein) and antioxidant activity (DPPH method), was more intense than the obtained using residues at 5%. Our results show that growth in culture media prepared with wine lees extracts stimulated the antioxidant activity and the production of carotenoids in C. sorokiniana cells. Preliminary information, not only to produce sustainable growth media for biomass of microalgae enriched in high value molecules, but also to reuse nutrients contained in wine industry by-products what is of particular interest in the context of a circular economy is provided.

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Fermented rice bran: an alternative ingredient in baking

Research Society and Development ◽

10.33448/rsd-v9i11.10225 ◽

2020 ◽

Vol 9 (11) ◽

pp. e45491110225 ◽

Cited By ~ 1

Author(s):

Anelise Christ-Ribeiro ◽

Janaína Barreto Alves ◽

Leonor Almeida de Souza-Soares ◽

Eliana Badiale-Furlong

Keyword(s):

Saccharomyces Cerevisiae ◽

Antioxidant Activity ◽

Phenolic Compounds ◽

Rice Bran ◽

Scientific Community ◽

Animal Feed ◽

Culture Media ◽

Low Cost ◽

Raw Material ◽

By Products

The idea that associated agro-industrial by-products only with the production of animal feed has been gradually being replaced, as the scientific community is interested in these products, as low-cost nutrients for the composition of food and/or culture media in research biotechnological to increase or improve nutrients or characteristics inherent in the raw material. Thus, this work aims to characterize input for baking with claim of natural fortification from the fermentation by Saccharomyces cerevisiae. For this, biomass was characterized in terms of its composition (ashes, fibers, lipids, proteins, and carbohydrates) and antioxidant activity of phenolic compounds. The results show an increase in nutrients such as ash, proteins and fibers, in addition the free and bound phenolic compounds present in the biomass showed antioxidant potential. Therefore, fermented rice bran is a potential input to be used in baking.

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Grapes, Wines and By-products as Potential Sources of Antioxidants

10.32747/1995.7568767.bard ◽

1995 ◽

Author(s):

Joseph Kanner ◽

Edwin Frankel ◽

Stella Harel ◽

Bruce German

Keyword(s):

Lipid Peroxidation ◽

Antioxidant Activity ◽

Vitamin E ◽

Phenolic Compounds ◽

Red Wine ◽

Membrane Lipid ◽

Membrane Lipid Peroxidation ◽

Red Wines ◽

High Concentration ◽

By Products

Several grape varieties and red wines were found to contain large concentration of phenolic compounds which work as antioxidant in-vitro and in-vivo. Wastes from wine production contain antioxidants in large amounts, between 2-6% on dry material basis. Red wines but also white wines were found to prevent lipid peroxidation of turkey muscle tissues stored at 5oC. The antioxidant reaction of flavonoids found in red wines against lipid peroxidation were found to depend on the structure of the molecule. Red wine flavonoids containing an orthodihydroxy structure around the B ring were found highly active against LDL and membrane lipid peroxidation. The antioxidant activity of red wine polyphenols were also found to be dependent on the catalyzer used. In the presence of H2O2-activated myoglobin, the inhibition efficiency was malvidin 3-glucoside>catechin>malvidin>resveratol. However, in the presence of an iron redox cycle catalyzer, the order of effectiveness was resveratol>malvidin 3-glucoside = malvidin>catechin. Differences in protein binding were found to affect antioxidant activity in inhibiting LDL oxidation. A model protein such as BSA, was investigated on the antioxidant activity of phenolic compounds, grape extracts, and red wines in a lecithin-liposome model system. Ferulic acid followed by malvidin and rutin were the most efficient in inhibiting both lipid and protein oxidation. Catechin, a flavonal found in red-wines in relatively high concentration was found to inhibit myoglobin catalyzed linoleate membrane lipid peroxidation at a relatively very low concentration. This effect was studied by the determination of the by-products generated from linoleate during oxidation. The study showed that hydroperoxides are catalytically broken down, not to an alcohol but most probably to a non-radical adduct. The ability of wine-phenolics to reduce iron and from complexes with metals were also demonstrated. Low concentration of wine phenolics were found to inhibit lipoxygenase type II activity. An attempt to understand the bioavailability in humans of antocyanins from red wine showed that two antocyanins from red wine were found unchanged in human urine. Other antocyanins seems to undergo molecular modification. In hypercholesterolemic hamsters, aortic lipid deposition was significantly less in animals fed diets supplemented with either catechin or vitamin E. The rate of LDL accumulation in the carotid arteries was also significantly lower in the catechin and vitamin E animal groups. These results suggested a novel mechanism by which wine phenolics are associated with decreased risk of coronary heart diseases. This study proves in part our hypothesis that the "French Paradox" could be explained by the action of the antioxidant effects of phenolic compounds found at high concentration in red wines. The results of this study argue that it is in the interest of public health to increase the consumption of dietary plant falvonoids. Our results and these from others, show that the consumption of red wine or plant derived polyphenolics can change the antioxidant tone of animal and human plasma and its isolated components towards oxidative reactions. However, we need more research to better understand bioavailability and the mechanism of how polyphenolics affect health and disease.

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<em>In vivo</em> evaluation of antibacterial activity and wound healing power of a gel based on phenolic compounds extracted from by-products of the wine industry

10.3390/ecmc2020-07264 ◽

2020 ◽

Author(s):

Vanessa Silva ◽

Cecília Peirone ◽

Rupesh Singh ◽

Virgílio Falco ◽

Isabel Pires ◽

...

Keyword(s):

Wound Healing ◽

Antibacterial Activity ◽

Phenolic Compounds ◽

Wine Industry ◽

Healing Power ◽

By Products

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Caftaric Acid Isolation from Unripe Grape: A “Green” Alternative for Hydroxycinnamic Acids Recovery

Molecules ◽

10.3390/molecules26041148 ◽

2021 ◽

Vol 26 (4) ◽

pp. 1148

Author(s):

Veronica Vendramin ◽

Alessia Viel ◽

Simone Vincenzi

Keyword(s):

Liquid Chromatography ◽

Phenolic Compounds ◽

Grape Juice ◽

Echinacea Purpurea ◽

Hydroxycinnamic Acids ◽

Wine Industry ◽

Fast Method ◽

Grape Berries ◽

Phenolic Extraction ◽

By Products

Phenolic acids represent about one-third of the dietary phenols and are widespread in vegetable and fruits. Several plants belonging to both vegetables and medical herbs have been studied for their hydroxycinnamic acid content. Among them, Echinacea purpurea is preferentially used for caffeic acid-derivatives extraction. The wine industry is a source of by-products that are rich in phenolic compounds. This work demonstrates that unripe grape juice (verjuice) presents a simple high-pressure liquid chromatography (HPLC) profile for hydroxycinnamic acids (HCAs), with a great separation of the caffeic-derived acids and a low content of other phenolic compounds when compared to E. purpurea and other grape by-products. Here it is shown how this allows the recovery of pure hydroxycinnamic acids by a simple and fast method, fast protein liquid chromatography (FPLC). In addition, verjuice can be easily obtained by pressing grape berries and filtering, thus avoiding any extraction step as required for other vegetable sources. Overall, the proposed protocol could strongly reduce the engagement of solvent in industrial phenolic extraction.

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Valorization of Almond (Prunus serotina) by Obtaining Bioactive Compounds

Frontiers in Nutrition ◽

10.3389/fnut.2021.663953 ◽

2021 ◽

Vol 8 ◽

Author(s):

Claudia T. Gallardo-Rivera ◽

Analía Lu ◽

Mayra Z. Treviño-Garza ◽

Eristeo García-Márquez ◽

Carlos Amaya-Guerra ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Bioactive Compounds ◽

Calibration Curve ◽

Prunus Serotina ◽

Total Flavonoids ◽

Total Phenols ◽

Water Ph ◽

Potential Alternative ◽

By Products

The Capulin almond is a seed of the Prunus serotina (var. capuli) that belongs to the Rosaceae family. In this study, the valorization of the Capulin almond was performed by extracting antioxidants contained in the shell, paste, and oil (extracted by manual cold pressing process) of Prunus serotina treated with methanol, ethanol, acetone, and acidified water (pH 4) in a ratio of 1:5 (w/v). Total phenols were performed using the Folin-Ciocalteu method and expressed as gallic acid equivalents (GAE), antioxidant activity was determined by ABTS and DPPH methods and expressed as Trolox equivalents (TE). Finally, the total flavonoids were determined using a catechin calibration curve and reported as catechin equivalents (CE). The highest extraction of total phenols in shell was obtained with methanol (1.65 mg GAE/g sample) and the lowest using acidified water (0.97 mg GAE/g sample). However, extraction with acidified water favored this process in the paste (1.42 mg GAE/g sample), while the use of solvents did not influence it significantly (0.72 to 0.79 mg GAE/g sample). Regarding the total flavonoids, the values for the shell, paste, and oil were of 0.37, 0.78, and 0.34 mg CE/g sample, respectively, while that corresponding to the antioxidant activity evaluated with ABTS and DPPH were of 1527.78, 1229.17, 18894.44 μM TE/g, and, 568.45, 562.5 and 4369.05 mM TE/g sample, respectively. Finally, our results suggest that by-products such as the shell, paste, and oil obtained from Prunus serotina (var. capuli) represent a potential alternative for the recovery of bioactive compounds with antioxidant activity such as phenolic compounds and flavonoids.

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