Wine Lees as a Source of Antioxidant Compounds

Jara-Palacios, M. José

doi:10.3390/antiox8020045

Cited by 46 publications

(40 citation statements)

References 36 publications

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“…The phenolic composition of extracts from white winemaking byproducts depends on the extraction method, and the factors to consider are sample pre-treatment, solvent, solvent-solid ratio, extraction mode, temperature, and time [18]. Solvent is one of the most relevant factors in extraction efficiency [19,35].…”

Section: Discussionmentioning

confidence: 99%

“…Therefore, they are of great interest for the prevention and treatment of these neurological disorders [15]. Winemaking byproducts are important natural sources of phenolic compounds [16][17][18] with several applications. There is a growing demand for these byproducts due to increased use of natural compounds and the necessity of an efficient management of these byproducts for a sustainable wine industry [19].…”

Section: Introductionmentioning

confidence: 99%

“…Extraction is a very important step in the recovery of phenolic compounds from winemaking byproducts [18]. It is important to use solvents innocuous to human health when the obtained phenolic extracts are used in the elaboration of functional foods, cosmetics, and pharmaceutical and dietary supplements.…”

Section: Introductionmentioning

confidence: 99%

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Extraction of Antioxidants from Winemaking Byproducts: Effect of the Solvent on Phenolic Composition, Antioxidant and Anti-Cholinesterase Activities, and Electrochemical Behaviour

et al. 2020

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Extraction solvent is a very important factor in the recovery of antioxidants from natural matrices. In this study, the effect of three solvents (ethanol, ethanol/water and water) on the phenolic composition, antioxidant and anti-cholinesterase activities and electrochemical behaviour of four winemaking byproducts (seeds, skins, stems, and pomace) was evaluated. Phenolic composition was determined by the Folin–Ciocalteu method and ultra-high-performance liquid chromatography (UHPLC), antioxidant activity by the capacity to scavenge 2,2-diphenyl-1-picrylhydrazyl and hydroxyl radicals, anti-cholinesterase activity by the Ellman’s method, and electrochemical behaviour by cyclic voltammetry. Eight phenolic compounds were quantified with higher content in water/ethanol extracts (e.g., epicatechin in pomace: 17 mg/100 g vs. 7 and 6 mg/100 g in ethanol and water extracts, respectively), although there were some exceptions (e.g., gallic acid in seeds was most abundant in water extracts). Moreover, the highest total phenolic content (TPC) and antioxidant activity were found in ethanol/water extracts (between 2 and 30-fold the values of the other extracts). Overall, the most active extracts in inhibiting both acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) enzymes were ethanol/water and ethanol extracts from seeds (between 31.11 and 53.90%). The electrochemical behaviour allowed for differentiating the extracts depending on the solvent and the byproduct. Our findings indicate that winemaking byproducts represent a source of phenolic compounds with antioxidant and anti-cholinesterase activities and suggest that cyclic voltammetry is a promising technique to evaluate the phenolic extraction process from these byproducts.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Extraction of Antioxidants from Winemaking Byproducts: Effect of the Solvent on Phenolic Composition, Antioxidant and Anti-Cholinesterase Activities, and Electrochemical Behaviour

et al. 2020

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“…In the winemaking industry, grapes as well as grape residues (pomace or marc), including seeds and lees, are interesting products considering the health benefits of their components. By-products such as oil seeds or pomace yeasts have been reported to be natural sources of bioactive [ 25 , 26 , 27 , 28 , 29 ]. Therefore, wineries have broadened their economic and environmental impact through the use of natural bio-products.…”

Section: Introduction: An Overview Of Wine To the Past From The Prmentioning

confidence: 99%

Grape (Vitis vinifera L.) Seed Oil: A Functional Food from the Winemaking Industry

Martín

Grao‐Cruces

Millán-Linares

et al. 2020

Foods

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Wine production is an ancient human activity that generates several by-products, which include some constituents known for their potential in health care and for their role in the food or cosmetic industries. Any variety of grape (Vitis vinifera L.) contains nutrients and bioactive compounds available from their juice or solid parts. Grape seed extract has demonstrated many activities in disease prevention, such as antioxidant effects, which make it a potential source of nutraceuticals. Grape seed is a remarkable winery industry by-product due to the bioactivity of its constituents. Methods for recovery of oil from grape seeds have evolved to improve both the quantity and quality of the yield. Both the lipophilic and hydrophilic chemicals present in the oil of V. vinifera L. make this wine by-product a source of natural nutraceuticals. Food and non-food industries are becoming novel targets of oil obtained from grape seeds given its various properties. This review focuses on the advantages of grape seed oil intake in our diet regarding its chemical composition in industries not related to wine production and the economic and environmental impact of oil production.

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“…Higher consumption of phenolic antioxidants (accomplished through moderate consumption of wine, especially red wine) correlates to a decreased incidence of certain coronary heart diseases [18][19][20][21][22][23]. The most relevant phenolic and polyphenolic compounds in red grapes are tannins, anthocyanins, flavanols, flavonols, and stilbenes of which most notable are the resveratrols, phenolic acids and their derivatives [24][25][26][27][28][29][30].An important compound in red wine containing particular antioxidant properties is resveratrol (3,5,4'-trihydroxy-stilbene) [31][32][33]. A very important class of polyphenolic compounds in wines are the flavonoids, which constitute >85% of the total phenol content in red wines.…”

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confidence: 99%

Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees

Dujmić

Ganić

Ćurić

et al. 2020

Foods

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This study presents the results of conventional aqueous (CE) and non-conventional ultrasound-assisted (UAE) extractions of polyphenolic compounds from lees extracts of red wine varieties (Merlot and Vranac). The effect of ultrasound extraction time (t, s), and amplitude (A,%) from a 400 W ultrasound processor with different ultrasonic probes diameters (Ds, mm) on the amount and profile of polyphenolic compounds in the obtained extracts was investigated and compared to CE. The optimal conditions resulting in maximum extraction of phenolic compounds were: Probe diameter of 22 mm, amplitude 90% and extraction time for Vranac wine lees 1500 s and for Merlot wine lees extraction time of 1361 s. UAE proved to be significantly more effective in enhancing the extraction capacity of trans-resveratrol glucoside (30.57% to 300%), trans-resveratrol (36.36% to 45.75%), quercetin (39.94% to 43.83%), kaempferol (65.13% to 72.73%), petunidin-3-glucoside (41.53% to 64.95%), malvidin-3-glucoside (47.63% to 89.17%), malvidin-3-(6-O-acetyl) glucoside (23.84% to 49.74%), and malvidin-3-(6-O-p-coumaroyl) glucoside (26.77% to 34.93%) as compared to CE. Ultrasound reduced the extraction time (2.5-fold) and showed an increase of antioxidant potential by 76.39% (DPPH) and 125.83% (FRAP) compared to CE. IntroductionGrapes are one of the fruit crops produced in largest quantities throughout the world. About 80% of all grapes are used in wine production [1]. The annual production of 60 million tons of grapes is mostly for wine production, which consequently generates huge amounts of by-products such as stalks, pomace, seeds, and lees. These by-products are potentially good sources of valuable bioactive compounds. Wine lees are the sediment remaining in vessels containing wine after fermentation and during wine maturation [2]. According to the EEC regulation 337/79 wine lees are defined as residues formed at the bottom of vessels containing wine, after fermentation, during storage, as well as the residue obtained following filtration or centrifugation [3]. It is a known fact that the skin and seeds of black grape berries (V. vinifera L.), as well as red wines naturally contain more than 200 different polyphenolic compounds [4][5][6][7][8][9]. Previous studies performed on extraction of polyphenolic compounds from red grapes were mostly focused on their extraction from seeds or the epidermis of grape berries. Highly profitable commercial extracts of polyphenolic compounds originating from grapes can be found in the market [9][10][11][12].Scientific studies have confirmed that polyphenolic compounds have a positive impact on human health, primarily due to their antioxidant effects that protect the body from harmful radicals [13][14][15][16][17]. Higher consumption of phenolic antioxidants (accomplished through moderate consumption of wine, especially red wine) correlates to a decreased incidence of certain coronary heart diseases [18][19][20][21][22][23]. The most relevant phenolic and polyphenolic compounds in red grapes are tannins, anthocyan...

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Wine Lees as a Source of Antioxidant Compounds

Cited by 46 publications

References 36 publications

Extraction of Antioxidants from Winemaking Byproducts: Effect of the Solvent on Phenolic Composition, Antioxidant and Anti-Cholinesterase Activities, and Electrochemical Behaviour

Extraction of Antioxidants from Winemaking Byproducts: Effect of the Solvent on Phenolic Composition, Antioxidant and Anti-Cholinesterase Activities, and Electrochemical Behaviour

Grape (Vitis vinifera L.) Seed Oil: A Functional Food from the Winemaking Industry

Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees

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