Wine Lees as Source of Antioxidant Molecules: Green Extraction Procedure and Biological Activity

Abstract

An ultrasound-assisted extraction method, employing ethanol and water as solvents at low temperature (30 °C) and reduced time (15 min), was proposed to extract bioactive molecules from different cultivars (Magliocco Canino, Magliocco Rosato, Gaglioppo, and Nocera Rosso) of wine lees. All the extract yields were evaluated and their contents of phenolic acids, flavonoids, and total polyphenols were determined by means of colorimetric assays and high-performance liquid chromatography coupled with diode-array detection (HPLC-DAD) and Fourier transform infrared (FTIR) techniques. Radical scavenging assays were performed and the Magliocco Canino extracted with a hydroalcoholic mixture returned the best results both against ABTS (0.451 mg mL−1) and DPPH (0.395 mg mL−1) radicals. The chemometric algorithms principal component analysis (PCA) and partial least square regression (PLS) were used to process the data obtained from all qualitative–quantitative sample determinations with the aim of highlighting data patterns and finding possible correlations between composition and antioxidant features of the different wine lees cultivars and the extraction procedures. Wine lees from Magliocco Canino and Magliocco Rosato were found to be the best vegetable matrices in terms of metabolite content and antioxidant properties. The components extracted with alcoholic or hydroalcoholic solvents, specifically (−)-epigallocatechin gallate, chlorogenic acid, and trans-caftaric acid, were found to be correlated with the antioxidant capacity of the extracts. Multivariate data processing was able to identify the compounds related to the antioxidant features. Two PLS models were optimized by using their concentration levels to predict the IC50 values of the extracts in terms of DPPH and ABTS with high values of correlation coefficient R2, 0.932 and 0.824, respectively, and a prediction error lower than 0.07. Finally, cellular (SH-SY5Y cells) antioxidant assays were performed on the best extract (the hydroalcoholic extract of Magliocco Canino cv) to confirm its biological performance against radical species. All these recorded data strongly outline the aptness of valorizing wine lees as a valuable source of antioxidants.

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

“…By contrast, the 2 min extraction time selected in this study represents a considerable reduction in the overall extraction process while still achieving comparable results. Moreover, this short extraction time aligns with the approach adopted by De Luca et al [19] who achieved the successful extraction of polyphenols in just 15 min. In conclusion, the developed methodology provides a rapid and reliable means of obtaining anthocyanin-rich extracts from wine lees while maintaining their beneficial bioactive properties, including antioxidant activity.…”

“…For this study, six independent variables associated with UAE were carefully chosen for evaluation and optimization: %EtOH (25-50-75%), extraction temperature (10-35-60 • C), amplitude (30-50-70% of the maximum amplitude (70 W)), cycle (0.2-0.6-1.0 s -1 ), pH (2-5-8), and ratio (0.25-0.50-0.75 g/20 mL solvent). The choice of variables and their respective ranges were based on the group's prior experience and in the available literature about wine lees [19,34,35]. The BBD-RSM involved a total of 54 experiments (as shown in Table 2) that were carried out randomly.…”

“…In addition, average anthocyanins content has been proven to vary from 10 to 31 mg/g in wine lees [16][17][18]. Remarkably, the presence of these compounds in wine lees has been associated with important activities, including antioxidant effects [19] and the modulation of proliferation in sheep peripheral blood mononuclear cells [20]. Numerous extraction techniques have been described to recover polyphenols from wine lees, encompassing solid-liquid extraction using organic solvents, supercritical CO 2 extraction, enzymatic hydrolysis, microwave-assisted extraction, and membrane technology [21][22][23][24].…”

Synthetic Haemostatic Sealants: Effectiveness, Safety, and In Vivo Applications

“…The collected data were analysed using one-way ANOVA. In particular, the software SPSS for Analytics 25 (IBM, New York, NY, USA) was used for this analysis [ 42 , 43 ]. p -values < 0.05 and <0.001 were considered statistically significant for the aforementioned tests.…”

Research progress in the resource reuse of distiller's grains

“…Except for water, most of the other components in distiller's grains are organic compounds, rich in a large number of nutrients such as cellulose, protein, starch, lipids, etc [2][3][4] . which have high utilization value and huge resource potential.…”