Towards the Optimization of Microwave-Assisted Extraction and the Assessment of Chemical Profile, Antioxidant and Antimicrobial Activity of Wine Lees Extracts
Wine lees, a sub-exploited byproduct of vinification, is considered a rich source of bioactive compounds, such as (poly)phenols, anthocyanins and tannins. Thus, the effective and rapid recovery of these biomolecules and the assessment of the bioactive properties of wine lees extracts is of utmost im...
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| Format: | Article |
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MDPI AG
2022-03-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/7/2189 |
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| author | Dimitra Tagkouli Thalia Tsiaka Eftichia Kritsi Marina Soković Vassilia J. Sinanoglou Dimitra Z. Lantzouraki Panagiotis Zoumpoulakis |
| author_facet | Dimitra Tagkouli Thalia Tsiaka Eftichia Kritsi Marina Soković Vassilia J. Sinanoglou Dimitra Z. Lantzouraki Panagiotis Zoumpoulakis |
| author_sort | Dimitra Tagkouli |
| collection | DOAJ |
| description | Wine lees, a sub-exploited byproduct of vinification, is considered a rich source of bioactive compounds, such as (poly)phenols, anthocyanins and tannins. Thus, the effective and rapid recovery of these biomolecules and the assessment of the bioactive properties of wine lees extracts is of utmost importance. Towards this direction, microwave-assisted extraction (MAE) factors (i.e., extraction time, microwave power and solvent/material ratio) were optimized using experimental design models in order to maximize the (poly)phenolic yield of the extracts. After optimizing the MAE process, the total phenolic content (TPC) as well as the antiradical, antioxidant and antimicrobial activity of the extracts were evaluated. Furthermore, Fourier transform infrared spectroscopy (FTIR) was employed to investigate the chemical profile of wine lees extracts. Red varieties exhibited higher biological activity than white varieties. The geographical origin and fermentation stage were also considered as critical factors. The white variety Moschofilero presented the highest antioxidant, antiradical and antimicrobial activity, while Merlot and Agiorgitiko samples showed noteworthy activities among red varieties. Moreover, IR spectra confirmed the presence of sugars, amino acids, organic acids and aromatic compounds. Thus, an efficient, rapid and eco-friendly process was proposed for further valorization of wine lees extracts. |
| first_indexed | 2024-03-09T11:37:17Z |
| format | Article |
| id | doaj.art-8e044b3aee084ed4a91d83378bdd1293 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T11:37:17Z |
| publishDate | 2022-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-8e044b3aee084ed4a91d83378bdd12932023-11-30T23:40:48ZengMDPI AGMolecules1420-30492022-03-01277218910.3390/molecules27072189Towards the Optimization of Microwave-Assisted Extraction and the Assessment of Chemical Profile, Antioxidant and Antimicrobial Activity of Wine Lees ExtractsDimitra Tagkouli0Thalia Tsiaka1Eftichia Kritsi2Marina Soković3Vassilia J. Sinanoglou4Dimitra Z. Lantzouraki5Panagiotis Zoumpoulakis6Institute of Chemical Biology, National Hellenic Research Foundation, 48, Vas. Constantinou Ave., 11635 Athens, GreeceInstitute of Chemical Biology, National Hellenic Research Foundation, 48, Vas. Constantinou Ave., 11635 Athens, GreeceLaboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, GreeceInstitute for Biological Research “Siniša Stanković”—National Institute of Republic of Serbia, University of Belgrade, Bulevar Despota Stefana 142, 11000 Belgrade, SerbiaLaboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, GreeceInstitute of Chemical Biology, National Hellenic Research Foundation, 48, Vas. Constantinou Ave., 11635 Athens, GreeceLaboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, GreeceWine lees, a sub-exploited byproduct of vinification, is considered a rich source of bioactive compounds, such as (poly)phenols, anthocyanins and tannins. Thus, the effective and rapid recovery of these biomolecules and the assessment of the bioactive properties of wine lees extracts is of utmost importance. Towards this direction, microwave-assisted extraction (MAE) factors (i.e., extraction time, microwave power and solvent/material ratio) were optimized using experimental design models in order to maximize the (poly)phenolic yield of the extracts. After optimizing the MAE process, the total phenolic content (TPC) as well as the antiradical, antioxidant and antimicrobial activity of the extracts were evaluated. Furthermore, Fourier transform infrared spectroscopy (FTIR) was employed to investigate the chemical profile of wine lees extracts. Red varieties exhibited higher biological activity than white varieties. The geographical origin and fermentation stage were also considered as critical factors. The white variety Moschofilero presented the highest antioxidant, antiradical and antimicrobial activity, while Merlot and Agiorgitiko samples showed noteworthy activities among red varieties. Moreover, IR spectra confirmed the presence of sugars, amino acids, organic acids and aromatic compounds. Thus, an efficient, rapid and eco-friendly process was proposed for further valorization of wine lees extracts.https://www.mdpi.com/1420-3049/27/7/2189wine leesmicrowave-assisted extraction (MAE)design of experiment (DoE)phenolic compoundsantiradical activityinfrared (IR) spectroscopy |
| spellingShingle | Dimitra Tagkouli Thalia Tsiaka Eftichia Kritsi Marina Soković Vassilia J. Sinanoglou Dimitra Z. Lantzouraki Panagiotis Zoumpoulakis Towards the Optimization of Microwave-Assisted Extraction and the Assessment of Chemical Profile, Antioxidant and Antimicrobial Activity of Wine Lees Extracts Molecules wine lees microwave-assisted extraction (MAE) design of experiment (DoE) phenolic compounds antiradical activity infrared (IR) spectroscopy |
| title | Towards the Optimization of Microwave-Assisted Extraction and the Assessment of Chemical Profile, Antioxidant and Antimicrobial Activity of Wine Lees Extracts |
| title_full | Towards the Optimization of Microwave-Assisted Extraction and the Assessment of Chemical Profile, Antioxidant and Antimicrobial Activity of Wine Lees Extracts |
| title_fullStr | Towards the Optimization of Microwave-Assisted Extraction and the Assessment of Chemical Profile, Antioxidant and Antimicrobial Activity of Wine Lees Extracts |
| title_full_unstemmed | Towards the Optimization of Microwave-Assisted Extraction and the Assessment of Chemical Profile, Antioxidant and Antimicrobial Activity of Wine Lees Extracts |
| title_short | Towards the Optimization of Microwave-Assisted Extraction and the Assessment of Chemical Profile, Antioxidant and Antimicrobial Activity of Wine Lees Extracts |
| title_sort | towards the optimization of microwave assisted extraction and the assessment of chemical profile antioxidant and antimicrobial activity of wine lees extracts |
| topic | wine lees microwave-assisted extraction (MAE) design of experiment (DoE) phenolic compounds antiradical activity infrared (IR) spectroscopy |
| url | https://www.mdpi.com/1420-3049/27/7/2189 |
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