Green next-generation excipients enriched in polyphenols from recovery of grape processing waste black bentonite: Influence of unconventional extraction solvents on antioxidant properties and composition.

Di Prima, Giulia; Belfiore, Elena; Angellotti, Giuseppe; De Caro, Viviana

doi:10.1016/j.scp.2023.101414

Sustainable Chemistry and Pharmacy

2024

DOI: 10.1016/j.scp.2023.101414

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Green next-generation excipients enriched in polyphenols from recovery of grape processing waste black bentonite: Influence of unconventional extraction solvents on antioxidant properties and composition.

Giulia Di Prima,

Elena Belfiore,

Giuseppe Angellotti

et al.

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2024

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Cited by 3 publications

References 29 publications

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Green Recovery and Identification of Antioxidant and Enzyme Inhibitor Molecules from Pisco Grape Pomace by Targeted Effects Analysis Using Thin-Layer Chromatography, Bioassay, and Mass Spectrometry

Poblete,

Fernández-Martínez,

Aranda

et al. 2024

Antioxidants

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The search and identification of inhibitory molecules from novel natural sources, such as pisco grape pomace extract obtained by green techniques, may help to develop agents with therapeutic potential that are beneficial to health with fewer adverse effects than drugs. Many drugs act as enzyme inhibitors, decreasing their activity and thus correcting a metabolic imbalance. This study aims to identify bioactive molecules with antioxidant and inhibitory activity over acetylcholinesterase and cyclooxygenase enzymes present in pisco grape pomace green extracts. Bioactive molecules were detected and identified applying directed effect analysis on planar chromatography coupled to mass spectrometry. For the first time, the presence of antioxidant molecules (quercetin-3-O-glucuronide, quercetin-3-O-glucoside, and gallic acid) and inhibitors of acetylcholinesterase (kaempferol-3-O-glucoside) and cyclooxygenase (gallic acid) enzymes are reported in pisco grape pomace. According to the results, grape pomace could be an alternative to develop novel functional foods and nutraceuticals that provide health benefits and, at the same time, generate a circular economy in the industry.

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Green Recovery and Identification of Antioxidant and Enzyme Inhibitor Molecules from Pisco Grape Pomace by Targeted Effects Analysis Using Thin-Layer Chromatography, Bioassay, and Mass Spectrometry

Poblete,

Fernández-Martínez,

Aranda

et al. 2024

Antioxidants

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EPR Spectroscopy Coupled with Spin Trapping as an Alternative Tool to Assess and Compare the Oxidative Stability of Vegetable Oils for Cosmetics

Di Prima,

De Caro,

Cardamone

et al. 2024

Applied Sciences

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Antioxidants are the most popular active ingredients in anti-aging cosmetics as they can restore the physiological radical balance and counteract the photoaging process. Instead of adding pure compounds into the formulations, some “precious” vegetable oils could be used due to their content of tocopherols, phenols, vitamins, etc., constituting a powerful antioxidant unsaponifiable fraction. Here, electron paramagnetic resonance (EPR) spectroscopy coupled with spin trapping was proven to provide a valid method for evaluating the antioxidant properties and the oxidative resistance of vegetable oils which, following UV irradiation, produce highly reactive radical species although hardly detectable. Extra virgin olive oil, sweet almond oil, apricot kernel oil, and jojoba oil were then evaluated by using N-t-butyl-α-phenylnitrone as a spin trapper and testing different UV irradiation times followed by incubation for 5 to 180 min at 70 °C. The EPR spectra were manipulated to obtain quantitative information useful for comparing the different tested samples. As a result, the knowledge acquired via the EPR analyses demonstrated jojoba oil as the best of the four considered oils in terms of both starting antioxidant ability and oxidative stability overtime. The obtained results confirmed the usefulness of the EPR spin trapping technique for the main proposed purpose.

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Characterization and Safety Assessment of a Novel Antioxidant Excipient from Sustainable Recovery of Grape Processing Waste Bentonite Designed to Develop a Thermosensitive Buccal Spray for Oral Cavity Wellness

Di Prima,

Belfiore,

La Mantia

et al. 2024

Pharmaceutics

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Background/Objectives: Nowadays, sustainability efforts focus on extracting natural cosmeceutical ingredients, such as polyphenols, from agri-food waste, for example, black bentonite (BB). The aims of this work were to validate an antioxidant cosmetic ingredient obtained from the waste BB and embed it into an ad hoc designed oromucosal spray intended for oral cavity wellness. Methods: Focusing on sustainability, the study tested PEG200, propylene glycol, and their mixtures as unconventional and green extraction solvents, aligned with a waste-to-market approach. The extracts obtained by maceration were characterized through HPLC-DAD and HPLC-MS analyses, DPPH, Bradford, and Folin–Ciocalteu assays. The best P extract was further subjected to OECD-compliant in vitro validation as novel cosmetic raw material and used to prepare a thermosensitive buccal spray for oral daily care. Results: PEG200 enabled the obtainment of a cost-effective polyphenol-rich extract, which was validated as a safe, high value-added cosmetic secondary raw material. The extract was incorporated into a liquid thermosensitive buccal formulation, able to gel once at body temperature and enhance polyphenol accumulation into the oral mucosae even with short contact times. Conclusions: BB is confirmed as a valuable source of polyphenols, and PEG200 represents an effective extraction solvent leading to a novel functional liquid excipient characterized by an OECD-compliant variegate pool of phenols. The buccal spray then proposed represents a valuable, friendly solution for daily oral care, as it is simple to use, as well as the in vitro and ex vivo tests carried out suggested its effectiveness.

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Green next-generation excipients enriched in polyphenols from recovery of grape processing waste black bentonite: Influence of unconventional extraction solvents on antioxidant properties and composition.

Cited by 3 publications

References 29 publications

Green Recovery and Identification of Antioxidant and Enzyme Inhibitor Molecules from Pisco Grape Pomace by Targeted Effects Analysis Using Thin-Layer Chromatography, Bioassay, and Mass Spectrometry

Green Recovery and Identification of Antioxidant and Enzyme Inhibitor Molecules from Pisco Grape Pomace by Targeted Effects Analysis Using Thin-Layer Chromatography, Bioassay, and Mass Spectrometry

EPR Spectroscopy Coupled with Spin Trapping as an Alternative Tool to Assess and Compare the Oxidative Stability of Vegetable Oils for Cosmetics

Characterization and Safety Assessment of a Novel Antioxidant Excipient from Sustainable Recovery of Grape Processing Waste Bentonite Designed to Develop a Thermosensitive Buccal Spray for Oral Cavity Wellness

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