Quercetin 3-O-Glucuronide from Aglianico Vine Leaves: A Selective Sustainable Recovery and Accumulation Monitoring

Cioffi, Elena; Comune, Lara; Piccolella, Simona; Buono, Mario; Pacifico, Severina

doi:10.3390/foods12142646

Cited by 4 publications

(2 citation statements)

References 29 publications

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“…The designation quercetin-O-hexuronoside is considered for identification because quercetin-3-glucuronide and quercetin-3galacturonide are both possible via the LC-MS analysis. [44] However, the presence of quercetin-3-glucuronide in plant extracts, namely in vine and winemaking residues is well documented [45] and therefore is the most plausible identification for peak 14. Figure 8 presents a 3D view for the HPLC-DAD analysis of the same fraction giving further insights on the fractionation and enrichment achieved.…”

Section: Application With Diatomaceous Earth Extractsmentioning

confidence: 99%

Fractionation of flavonols and anthocyanins in winemaking residues using molecularly imprinted cellulose‐synthetic hybrid particles with pyridyl active surface

Gomes,

Dias,

Costa

2024

Nano Select

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Hybrid cellulose‐synthetic particles with surface active pyridyl moieties and molecularly imprinted cavities for quercetin were prepared via atom transfer radical polymerization. The functionalization of the materials with pyridyl groups was confirmed by FTIR and the SEM micrographs of the hybrid particles demonstrate a clear surface modification compared with the pristine cellulose. Competitive sorption/desorption testing of the imprinted and non‐imprinted particles with standard polyphenols show the achievement of an imprinting factor IF ∼8. Moreover, it was also confirmed the high retention capability of the hybrid materials for polyphenols, due to their strong binding with the surface pyridyl moieties, even when using hydroalcoholic solvents of high ethanol content (e.g., ethanol/water 80/20 v/v). The sorption capabilities of the synthesized materials for polyphenols were explored with the fractionation of flavonols and anthocyanins in winemaking residues. High concentration and enrichment factors were achieved for high‐added value compounds, namely five times for quercetin and 12 for quercetin‐3‐O‐glucuronide with a diatomaceous earth extract and up to 4 for flavonols in a grape pomace (e.g. myricetin and quercetin glucosides). This research demonstrates de feasibility for the combination between the development of engineered materials addressing sustainability with their application to the valorization of agro‐industrial wastes.

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Section: Application With Diatomaceous Earth Extractsmentioning

confidence: 99%

Fractionation of flavonols and anthocyanins in winemaking residues using molecularly imprinted cellulose‐synthetic hybrid particles with pyridyl active surface

Gomes,

Dias,

Costa

2024

Nano Select

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“…These leaves are usually left in vineyard soil surfaces or disposed in landfills, resulting in the under exploitation of this valuable resource. It is noteworthy that grapevine leaves contain several organic acids, phenolic acids, flavanols, tannins, procyanidins, anthocyanins, lipids, enzymes, vitamins, carotenoids, terpenes, and reducing or non-reducing sugars [69][70][71][72]. Moreover, leaf components have been shown to exhibit antioxidant potential [70,73].…”

Section: Leaves and Grape Stemsmentioning

confidence: 99%

Vermicomposting as a Valorization Solution to the Winery Sector By-Products

Nascimento-Gonçalves,

Azevedo,

Lopes

et al. 2024

Agronomy

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Winemaking is one of the most relevant socio-economic activities in the world, particularly in countries such as Portugal, generating substantial amounts of by-products across its various phases. Managing these by-products presents significant environmental, ecological, and economic challenges. Vermicomposting, the use of earthworms to process and transform organic wastes into nutrient-rich end-products, provides a viable alternative for waste management within the wine sector. This bioprocess also produces vermicompost that enhances soil health and fosters optimal conditions for plant growth, thereby promoting resilient and sustainable viticulture practices. This review explores the various by-products produced by the vine and wine industry, highlighting the potential of vermicomposting. Remarkably, grape marc, the primary solid waste of the winemaking process, has been the most commonly vermicomposted material. In contrast, other vineyard and wine cellar by-products have been comparatively underutilized and understudied in this context. However, we hypothesize that all vine and wine industry by-products have vermicomposting potential, allowing for the production of fertilizers and soil amendments. This approach aligns with the principles of the circular economy, ensuring that all materials stemming from viticulture and wine production are valued and reused, thereby contributing to enhanced sustainability and the preservation of resources like soil.

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Valorization of Legume By-Products Based on Polyphenols and Protein Contents for Potential Nutraceutical Applications

Terenzi,

Bermudez,

Medri

et al. 2024

Antioxidants

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A significant amount of agri-food by-products is generated by large food industry production lines. Aligned with the principles of a circular economy, this project aims to recycle and valorize legumes, such as beans, green beans and soy by-products characterized by different heat treatments, maturation stages and cultivation methods. The valorization of food waste involved the development of an Ultrasound-Assisted Extraction (UAE) method to isolate polyphenols. Analytical techniques, including UHPLC-DAD-ESI-MSn, were used to identify polyphenols in legume, green bean and soy extracts obtained through UAE. Additionally, UV-Vis spectrophotometric assays measured the Total Phenolic Content (TPC) and Total Antioxidant Status (TAS), while the Kjeldahl method was employed to assess the protein content in each UAE extract. The analyses revealed a variety of valuable polyphenols in legume, green bean and soy by-products. For instance, bean by-products contain feruloyl glucaric acid derivatives, green beans by-products have different types of flavonols such as quercetin-3-O-glucuronide, and soy by-products are rich in isoflavones. These findings demonstrate the potential for formulating nutraceuticals from these by-products’ extracts.

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Quercetin 3-O-Glucuronide from Aglianico Vine Leaves: A Selective Sustainable Recovery and Accumulation Monitoring

Cited by 4 publications

References 29 publications

Fractionation of flavonols and anthocyanins in winemaking residues using molecularly imprinted cellulose‐synthetic hybrid particles with pyridyl active surface

Fractionation of flavonols and anthocyanins in winemaking residues using molecularly imprinted cellulose‐synthetic hybrid particles with pyridyl active surface

Vermicomposting as a Valorization Solution to the Winery Sector By-Products

Valorization of Legume By-Products Based on Polyphenols and Protein Contents for Potential Nutraceutical Applications

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