Characterization of Polyphenolic Composition of Extracts from Winery Wastes by HPLC-UV-MS/MS

Carretero, Iris; Granados, Mercè; Saurina, Javier; Sentellas, Sònia

doi:10.3390/foods2021-10934

Cited by 1 publication

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“…The antioxidant activity of the real samples was also evaluated, with the highest antioxidant activity observed in the Syrah wine lees employed for the method development (7.82 mg/100 g dw) and the lowest activity in the Cabernet Sauvignon sample after alcoholic fermentation (4.60 mg/100 g dw) (Table 6). These antioxidant activities are consistent with those reported in the literature for Syrah and Cabernet Sauvignon varieties, which exhibited ranges of 0.384-4.69 and 1.09-3.93 mmol TE/g dw, respectively [11,16,45,48].…”

Section: Application Of the Optimized Methods To Real Samplessupporting

confidence: 91%

“…This comprehensive analytical approach allowed for the accurate and efficient detection of the anthocyanins present in wine lees samples. A total of 11 [18] and Romero-Díez et al [36] in wine lees samples.…”

Section: Total Anthocyanins Concentration 241 Identification Of Antho...mentioning

confidence: 95%

“…Recent research has unveiled the presence of significant concentrations of bioactive compounds in wine lees, including minerals, yeast cell wall polysaccharides such as βglucans and mannoproteins, organic acids, phenolic acids, stilbenes, flavonols, flavanols, and anthocyanins, among others [10][11][12].…”

Section: Introductionmentioning

confidence: 99%

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Enhancing Anthocyanin Extraction from Wine Lees: A Comprehensive Ultrasound-Assisted Optimization Study

Umsza-Guez,

Vázquez-Espinosa,

Chinchilla

et al. 2023

Antioxidants

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Wine lees, an important by-product of the wine industry, pose a major environmental problem due to the enormous quantities of solid–liquid waste that are discarded annually without defined applications. In this study, the optimization of a method based on a Box–Behnken design with surface response has been carried out to obtain extracts with high anthocyanin content and potent antioxidant activity. Six variables have been considered: %EtOH, temperature, amplitude, cycle, pH, and ratio. The developed method exhibited important repeatability properties and intermediate precision, with less than 5% CV being achieved. Furthermore, these novel methods were successfully applied to diverse wine lees samples sourced from Cabernet Sauvignon and Syrah varieties (Vitis vinifera), resulting in extracts enriched with significant anthocyanin content and noteworthy antioxidant activity. Additionally, this study evaluated the influence of grape variety, fermentation type (alcoholic or malolactic), and sample treatment on anthocyanin content and antioxidant activity, providing valuable insights for further research and application in various sectors. The potential applications of these high-quality extracts extend beyond the winemaking industry, holding promise for fields like medicine, pharmaceuticals, and nutraceuticals, thus promoting a circular economy and mitigating environmental contamination.

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Section: Application Of the Optimized Methods To Real Samplessupporting

confidence: 91%

Section: Total Anthocyanins Concentration 241 Identification Of Antho...mentioning

confidence: 95%

See 1 more Smart Citation

Enhancing Anthocyanin Extraction from Wine Lees: A Comprehensive Ultrasound-Assisted Optimization Study

Umsza-Guez,

Vázquez-Espinosa,

Chinchilla

et al. 2023

Antioxidants

View full text Add to dashboard Cite

show abstract

Characterization of Polyphenolic Composition of Extracts from Winery Wastes by HPLC-UV-MS/MS

Cited by 1 publication

References 0 publications

Enhancing Anthocyanin Extraction from Wine Lees: A Comprehensive Ultrasound-Assisted Optimization Study

Enhancing Anthocyanin Extraction from Wine Lees: A Comprehensive Ultrasound-Assisted Optimization Study

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