Enhancing Anthocyanin Extraction from Wine Lees: A Comprehensive Ultrasound-Assisted Optimization Study
Wine lees, an important by-product of the wine industry, pose a major environmental problem due to the enormous quantities of solid–liquid waste that are discarded annually without defined applications. In this study, the optimization of a method based on a Box–Behnken design with surface response h...
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-12-01
|
| Series: | Antioxidants |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3921/12/12/2074 |
| _version_ | 1797382233685753856 |
|---|---|
| author | Marcelo A. Umsza-Guez Mercedes Vázquez-Espinosa Nuria Chinchilla María José Aliaño-González Carolina Oliveira de Souza Kodjovi Ayena Gerardo Fernández Barbero Miguel Palma Ceferino Carrera |
| author_facet | Marcelo A. Umsza-Guez Mercedes Vázquez-Espinosa Nuria Chinchilla María José Aliaño-González Carolina Oliveira de Souza Kodjovi Ayena Gerardo Fernández Barbero Miguel Palma Ceferino Carrera |
| author_sort | Marcelo A. Umsza-Guez |
| collection | DOAJ |
| description | Wine lees, an important by-product of the wine industry, pose a major environmental problem due to the enormous quantities of solid–liquid waste that are discarded annually without defined applications. In this study, the optimization of a method based on a Box–Behnken design with surface response has been carried out to obtain extracts with high anthocyanin content and potent antioxidant activity. Six variables have been considered: %EtOH, temperature, amplitude, cycle, pH, and ratio. The developed method exhibited important repeatability properties and intermediate precision, with less than 5% CV being achieved. Furthermore, these novel methods were successfully applied to diverse wine lees samples sourced from Cabernet Sauvignon and Syrah varieties (<i>Vitis vinifera</i>), resulting in extracts enriched with significant anthocyanin content and noteworthy antioxidant activity. Additionally, this study evaluated the influence of grape variety, fermentation type (alcoholic or malolactic), and sample treatment on anthocyanin content and antioxidant activity, providing valuable insights for further research and application in various sectors. The potential applications of these high-quality extracts extend beyond the winemaking industry, holding promise for fields like medicine, pharmaceuticals, and nutraceuticals, thus promoting a circular economy and mitigating environmental contamination. |
| first_indexed | 2024-03-08T21:02:29Z |
| format | Article |
| id | doaj.art-578d1f94259542c389932982b55437a5 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-08T21:02:29Z |
| publishDate | 2023-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-578d1f94259542c389932982b55437a52023-12-22T13:48:26ZengMDPI AGAntioxidants2076-39212023-12-011212207410.3390/antiox12122074Enhancing Anthocyanin Extraction from Wine Lees: A Comprehensive Ultrasound-Assisted Optimization StudyMarcelo A. Umsza-Guez0Mercedes Vázquez-Espinosa1Nuria Chinchilla2María José Aliaño-González3Carolina Oliveira de Souza4Kodjovi Ayena5Gerardo Fernández Barbero6Miguel Palma7Ceferino Carrera8Food Science Postgraduate Program, Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-100, Bahia, BrazilDepartment of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Wine and Agrifood Research Institute (IVAGRO), 11510 Puerto Real, SpainDepartment of Organic Chemistry, Faculty of Sciences, University of Cadiz, Institute of Biomolecules (INBIO), 11510 Puerto Real, SpainDepartment of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Wine and Agrifood Research Institute (IVAGRO), 11510 Puerto Real, SpainFood Science Postgraduate Program, Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-100, Bahia, BrazilFood Science Postgraduate Program, Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-100, Bahia, BrazilDepartment of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Wine and Agrifood Research Institute (IVAGRO), 11510 Puerto Real, SpainDepartment of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Wine and Agrifood Research Institute (IVAGRO), 11510 Puerto Real, SpainDepartment of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), Wine and Agrifood Research Institute (IVAGRO), 11510 Puerto Real, SpainWine lees, an important by-product of the wine industry, pose a major environmental problem due to the enormous quantities of solid–liquid waste that are discarded annually without defined applications. In this study, the optimization of a method based on a Box–Behnken design with surface response has been carried out to obtain extracts with high anthocyanin content and potent antioxidant activity. Six variables have been considered: %EtOH, temperature, amplitude, cycle, pH, and ratio. The developed method exhibited important repeatability properties and intermediate precision, with less than 5% CV being achieved. Furthermore, these novel methods were successfully applied to diverse wine lees samples sourced from Cabernet Sauvignon and Syrah varieties (<i>Vitis vinifera</i>), resulting in extracts enriched with significant anthocyanin content and noteworthy antioxidant activity. Additionally, this study evaluated the influence of grape variety, fermentation type (alcoholic or malolactic), and sample treatment on anthocyanin content and antioxidant activity, providing valuable insights for further research and application in various sectors. The potential applications of these high-quality extracts extend beyond the winemaking industry, holding promise for fields like medicine, pharmaceuticals, and nutraceuticals, thus promoting a circular economy and mitigating environmental contamination.https://www.mdpi.com/2076-3921/12/12/2074wine leesby-productsultrasound-assisted extractionanthocyaninsantioxidant activityBox–Behnken design |
| spellingShingle | Marcelo A. Umsza-Guez Mercedes Vázquez-Espinosa Nuria Chinchilla María José Aliaño-González Carolina Oliveira de Souza Kodjovi Ayena Gerardo Fernández Barbero Miguel Palma Ceferino Carrera Enhancing Anthocyanin Extraction from Wine Lees: A Comprehensive Ultrasound-Assisted Optimization Study Antioxidants wine lees by-products ultrasound-assisted extraction anthocyanins antioxidant activity Box–Behnken design |
| title | Enhancing Anthocyanin Extraction from Wine Lees: A Comprehensive Ultrasound-Assisted Optimization Study |
| title_full | Enhancing Anthocyanin Extraction from Wine Lees: A Comprehensive Ultrasound-Assisted Optimization Study |
| title_fullStr | Enhancing Anthocyanin Extraction from Wine Lees: A Comprehensive Ultrasound-Assisted Optimization Study |
| title_full_unstemmed | Enhancing Anthocyanin Extraction from Wine Lees: A Comprehensive Ultrasound-Assisted Optimization Study |
| title_short | Enhancing Anthocyanin Extraction from Wine Lees: A Comprehensive Ultrasound-Assisted Optimization Study |
| title_sort | enhancing anthocyanin extraction from wine lees a comprehensive ultrasound assisted optimization study |
| topic | wine lees by-products ultrasound-assisted extraction anthocyanins antioxidant activity Box–Behnken design |
| url | https://www.mdpi.com/2076-3921/12/12/2074 |
| work_keys_str_mv | AT marceloaumszaguez enhancinganthocyaninextractionfromwineleesacomprehensiveultrasoundassistedoptimizationstudy AT mercedesvazquezespinosa enhancinganthocyaninextractionfromwineleesacomprehensiveultrasoundassistedoptimizationstudy AT nuriachinchilla enhancinganthocyaninextractionfromwineleesacomprehensiveultrasoundassistedoptimizationstudy AT mariajosealianogonzalez enhancinganthocyaninextractionfromwineleesacomprehensiveultrasoundassistedoptimizationstudy AT carolinaoliveiradesouza enhancinganthocyaninextractionfromwineleesacomprehensiveultrasoundassistedoptimizationstudy AT kodjoviayena enhancinganthocyaninextractionfromwineleesacomprehensiveultrasoundassistedoptimizationstudy AT gerardofernandezbarbero enhancinganthocyaninextractionfromwineleesacomprehensiveultrasoundassistedoptimizationstudy AT miguelpalma enhancinganthocyaninextractionfromwineleesacomprehensiveultrasoundassistedoptimizationstudy AT ceferinocarrera enhancinganthocyaninextractionfromwineleesacomprehensiveultrasoundassistedoptimizationstudy |