Characterisation of polyphenols and antioxidant potential of red and white pomace by-product extracts using subcritical water extraction
A detailed assessment of the content of high added-value compounds in grape pomace varieties was carried out following a subcritical water extraction method. High amounts of anthocyanins and tannins were recovered from fermented grape pomace at differential temperatures with high variability between...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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International Viticulture and Enology Society
2020-05-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/2346 |
| _version_ | 1819349752869814272 |
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| author | Rémy Ghidossi Sami Yammine Cristèle Delsart Xavier Vitrac Martine Mietton Peuchot |
| author_facet | Rémy Ghidossi Sami Yammine Cristèle Delsart Xavier Vitrac Martine Mietton Peuchot |
| author_sort | Rémy Ghidossi |
| collection | DOAJ |
| description | A detailed assessment of the content of high added-value compounds in grape pomace varieties was carried out following a subcritical water extraction method. High amounts of anthocyanins and tannins were recovered from fermented grape pomace at differential temperatures with high variability between the by-products observed. Contrary to anthocyanins, high extraction temperatures (about 200 °C) yielded higher amounts of tannins. Overall, we found that grape pomace antioxidant activity and total polyphenols, quantified by the Folin Ciocalteu method, were not directly related to the main polyphenol content in SWE extracts. The data obtained in our study by using laboratory-scale equipment will be useful for developing an industrial-scale SWE process. Finally, it was shown that grape pomace by-products can be considered asan important source of polyphenols. They could therefore potentially provide a basis for the sustainable and integrated exploitation of winemaking by-products, to be used as inexpensive and readily available sources of bioactive compounds for the pharmaceutical, cosmetic and food industries. |
| first_indexed | 2024-12-24T19:05:31Z |
| format | Article |
| id | doaj.art-8c83e963ba564568a073bcd0d5d9f39b |
| institution | Directory Open Access Journal |
| issn | 2494-1271 |
| language | English |
| last_indexed | 2024-12-24T19:05:31Z |
| publishDate | 2020-05-01 |
| publisher | International Viticulture and Enology Society |
| record_format | Article |
| series | OENO One |
| spelling | doaj.art-8c83e963ba564568a073bcd0d5d9f39b2022-12-21T16:43:06ZengInternational Viticulture and Enology SocietyOENO One2494-12712020-05-0154210.20870/oeno-one.2020.54..2346Characterisation of polyphenols and antioxidant potential of red and white pomace by-product extracts using subcritical water extractionRémy Ghidossi0Sami Yammine1Cristèle Delsart2Xavier Vitrac3Martine Mietton Peuchot4Université de Bordeaux, Institut des Sciences de la Vigne et du Vin, EA 4577, Unité de recherche œnologie, Villenave d'Ornon - Inrae, ISVV, USC 1366 Œnologie, 210 chemin de Leysotte, CS 50008, 33882 Villenave d'OrnonUniversité de Bordeaux, Institut des Sciences de la Vigne et du Vin, EA 4577, Unité de recherche œnologie, Villenave d'Ornon - Inrae, ISVV, USC 1366 Œnologie, 210 chemin de Leysotte, CS 50008, 33882 Villenave d'OrnonUniversité de Bordeaux, Institut des Sciences de la Vigne et du Vin, EA 4577, Unité de recherche œnologie, Villenave d'Ornon - Inrae, ISVV, USC 1366 Œnologie, 210 chemin de Leysotte, CS 50008, 33882 Villenave d'OrnonLaboratoire Phenobio SAS, Centre Montesquieu, 1 allée Jean Rostand, 33650 Martillacdied in November 2017, aged 62. A detailed assessment of the content of high added-value compounds in grape pomace varieties was carried out following a subcritical water extraction method. High amounts of anthocyanins and tannins were recovered from fermented grape pomace at differential temperatures with high variability between the by-products observed. Contrary to anthocyanins, high extraction temperatures (about 200 °C) yielded higher amounts of tannins. Overall, we found that grape pomace antioxidant activity and total polyphenols, quantified by the Folin Ciocalteu method, were not directly related to the main polyphenol content in SWE extracts. The data obtained in our study by using laboratory-scale equipment will be useful for developing an industrial-scale SWE process. Finally, it was shown that grape pomace by-products can be considered asan important source of polyphenols. They could therefore potentially provide a basis for the sustainable and integrated exploitation of winemaking by-products, to be used as inexpensive and readily available sources of bioactive compounds for the pharmaceutical, cosmetic and food industries.https://oeno-one.eu/article/view/2346green processsubcritical water extractiongrape pomacepolyphenolsvalorisation |
| spellingShingle | Rémy Ghidossi Sami Yammine Cristèle Delsart Xavier Vitrac Martine Mietton Peuchot Characterisation of polyphenols and antioxidant potential of red and white pomace by-product extracts using subcritical water extraction OENO One green process subcritical water extraction grape pomace polyphenols valorisation |
| title | Characterisation of polyphenols and antioxidant potential of red and white pomace by-product extracts using subcritical water extraction |
| title_full | Characterisation of polyphenols and antioxidant potential of red and white pomace by-product extracts using subcritical water extraction |
| title_fullStr | Characterisation of polyphenols and antioxidant potential of red and white pomace by-product extracts using subcritical water extraction |
| title_full_unstemmed | Characterisation of polyphenols and antioxidant potential of red and white pomace by-product extracts using subcritical water extraction |
| title_short | Characterisation of polyphenols and antioxidant potential of red and white pomace by-product extracts using subcritical water extraction |
| title_sort | characterisation of polyphenols and antioxidant potential of red and white pomace by product extracts using subcritical water extraction |
| topic | green process subcritical water extraction grape pomace polyphenols valorisation |
| url | https://oeno-one.eu/article/view/2346 |
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