Valorisation of grape stems as a source of phenolic antioxidants by using a sustainable extraction methodology

Pressurized liquid extraction with ethanol:water mixtures was proposed for obtaining phenolic antioxidants from grape stems. The optimal extraction conditions were elucidated by using a central composite rotatable design (solvent (X1, 0–100% ethanol:water v/v), temperature (X2, 40–120 ◦C) and time (...

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Detalles Bibliográficos
Autores: Nieto, Juan Antonio, Santoyo Díez, Susana, Prodanov Prodanov, Marin, Reglero Rada, Guillermo J., Jaime de Pablo, Laura
Tipo de recurso: artículo
Fecha de publicación:2020
País:España
Institución:Universidad Autónoma de Madrid
Repositorio:Biblos-e Archivo. Repositorio Institucional de la UAM
Idioma:inglés
OAI Identifier:oai:repositorio.uam.es:10486/708759
Acceso en línea:http://hdl.handle.net/10486/708759
https://dx.doi.org/10.3390/foods9050604
Access Level:acceso abierto
Palabra clave:Grape Pomace
Antioxidant
Vitis
Ciencia y Tecnología de Alimentos
Química
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spelling Valorisation of grape stems as a source of phenolic antioxidants by using a sustainable extraction methodologyNieto, Juan AntonioSantoyo Díez, SusanaProdanov Prodanov, MarinReglero Rada, Guillermo J.Jaime de Pablo, LauraGrape PomaceAntioxidantVitisCiencia y Tecnología de AlimentosQuímicaPressurized liquid extraction with ethanol:water mixtures was proposed for obtaining phenolic antioxidants from grape stems. The optimal extraction conditions were elucidated by using a central composite rotatable design (solvent (X1, 0–100% ethanol:water v/v), temperature (X2, 40–120 ◦C) and time (X3, 1–11 min)). Response surface methodology determined 30% ethanol:water, 120 ◦C and 10 min as the optimal extraction conditions regarding total phenolic content (TPC) (185.3 ± 2.9 mg gallic acid/g of extract) and antioxidant activity (3.55 ± 0.21 mmol Trolox/g, 1.22 ± 0.06 mmol Trolox/g and 1.48 ± 0.17 mmol Trolox/g of extract in ABTS, DPPH and ORAC methodologies, respectively). The antioxidant activity was attributed to total polymer procyanidins and flavan-3-ol monomers and oligomers, although other phenolic compound contributions should not be ruled out. Forty-two phenolic compounds were identified in the optimal extract, mainly polymer procyanidins and, to a lesser extent, monomers and oligomers of flavan-3-ols, quercetin-3-O-glucuronide, ε-viniferin, gallic and caftaric acid. Ethyl gallate, ellagic acid, protocatechuic aldehyde, delphinidin-7-O-glucoside and cyanidin-3-O-glucoside were reported for the first time in grape stem extracts. In conclusion, this study highlights the use of this winery side stream as a source of antioxidants within a sustainable food system.Comunidad Autónoma de Madrid (ALIBIRD, project number P2013/ABI2728)MDPIDepartamento de Química Física AplicadaFacultad de Ciencias20202020-05-01research articlehttp://purl.org/coar/resource_type/c_2df8fbb1VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10486/708759https://dx.doi.org/10.3390/foods9050604reponame:Biblos-e Archivo. Repositorio Institucional de la UAMinstname:Universidad Autónoma de MadridInglésengopen accesshttp://purl.org/coar/access_right/c_abf2info:eu-repo/semantics/openAccessoai:repositorio.uam.es:10486/7087592026-06-23T12:46:27Z
dc.title.none.fl_str_mv Valorisation of grape stems as a source of phenolic antioxidants by using a sustainable extraction methodology
title Valorisation of grape stems as a source of phenolic antioxidants by using a sustainable extraction methodology
spellingShingle Valorisation of grape stems as a source of phenolic antioxidants by using a sustainable extraction methodology
Nieto, Juan Antonio
Grape Pomace
Antioxidant
Vitis
Ciencia y Tecnología de Alimentos
Química
title_short Valorisation of grape stems as a source of phenolic antioxidants by using a sustainable extraction methodology
title_full Valorisation of grape stems as a source of phenolic antioxidants by using a sustainable extraction methodology
title_fullStr Valorisation of grape stems as a source of phenolic antioxidants by using a sustainable extraction methodology
title_full_unstemmed Valorisation of grape stems as a source of phenolic antioxidants by using a sustainable extraction methodology
title_sort Valorisation of grape stems as a source of phenolic antioxidants by using a sustainable extraction methodology
dc.creator.none.fl_str_mv Nieto, Juan Antonio
Santoyo Díez, Susana
Prodanov Prodanov, Marin
Reglero Rada, Guillermo J.
Jaime de Pablo, Laura
author Nieto, Juan Antonio
author_facet Nieto, Juan Antonio
Santoyo Díez, Susana
Prodanov Prodanov, Marin
Reglero Rada, Guillermo J.
Jaime de Pablo, Laura
author_role author
author2 Santoyo Díez, Susana
Prodanov Prodanov, Marin
Reglero Rada, Guillermo J.
Jaime de Pablo, Laura
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Departamento de Química Física Aplicada
Facultad de Ciencias
dc.subject.none.fl_str_mv Grape Pomace
Antioxidant
Vitis
Ciencia y Tecnología de Alimentos
Química
topic Grape Pomace
Antioxidant
Vitis
Ciencia y Tecnología de Alimentos
Química
description Pressurized liquid extraction with ethanol:water mixtures was proposed for obtaining phenolic antioxidants from grape stems. The optimal extraction conditions were elucidated by using a central composite rotatable design (solvent (X1, 0–100% ethanol:water v/v), temperature (X2, 40–120 ◦C) and time (X3, 1–11 min)). Response surface methodology determined 30% ethanol:water, 120 ◦C and 10 min as the optimal extraction conditions regarding total phenolic content (TPC) (185.3 ± 2.9 mg gallic acid/g of extract) and antioxidant activity (3.55 ± 0.21 mmol Trolox/g, 1.22 ± 0.06 mmol Trolox/g and 1.48 ± 0.17 mmol Trolox/g of extract in ABTS, DPPH and ORAC methodologies, respectively). The antioxidant activity was attributed to total polymer procyanidins and flavan-3-ol monomers and oligomers, although other phenolic compound contributions should not be ruled out. Forty-two phenolic compounds were identified in the optimal extract, mainly polymer procyanidins and, to a lesser extent, monomers and oligomers of flavan-3-ols, quercetin-3-O-glucuronide, ε-viniferin, gallic and caftaric acid. Ethyl gallate, ellagic acid, protocatechuic aldehyde, delphinidin-7-O-glucoside and cyanidin-3-O-glucoside were reported for the first time in grape stem extracts. In conclusion, this study highlights the use of this winery side stream as a source of antioxidants within a sustainable food system.
publishDate 2020
dc.date.none.fl_str_mv 2020
2020-05-01
dc.type.none.fl_str_mv research article
http://purl.org/coar/resource_type/c_2df8fbb1
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10486/708759
https://dx.doi.org/10.3390/foods9050604
url http://hdl.handle.net/10486/708759
https://dx.doi.org/10.3390/foods9050604
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Biblos-e Archivo. Repositorio Institucional de la UAM
instname:Universidad Autónoma de Madrid
instname_str Universidad Autónoma de Madrid
reponame_str Biblos-e Archivo. Repositorio Institucional de la UAM
collection Biblos-e Archivo. Repositorio Institucional de la UAM
repository.name.fl_str_mv
repository.mail.fl_str_mv
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