Anthocyanin Recovery from Grape by-Products by Combining Ohmic Heating with Food-Grade Solvents: Phenolic Composition, Antioxidant, and Antimicrobial Properties
Usually, wine-making by-products are discarded, presenting a significant environmental impact. However, they can be used as a source of bioactive compounds. Moreover, consumers’ increasing demand for naturally nutritious and healthy products requires new formulations and food product improvement, to...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-06-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/13/3838 |
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| author | Marta Coelho Sara Silva Eduardo Costa Ricardo N. Pereira António Sebastião Rodrigues José António Teixeira Manuela Pintado |
| author_facet | Marta Coelho Sara Silva Eduardo Costa Ricardo N. Pereira António Sebastião Rodrigues José António Teixeira Manuela Pintado |
| author_sort | Marta Coelho |
| collection | DOAJ |
| description | Usually, wine-making by-products are discarded, presenting a significant environmental impact. However, they can be used as a source of bioactive compounds. Moreover, consumers’ increasing demand for naturally nutritious and healthy products requires new formulations and food product improvement, together with sustainable, environmentally friendly extraction methods. Thus, this work aimed to compare ohmic heating (OH) with conventional methodology (CONV), using food-grade solvents, mainly water, compared to standard methanol extraction of anthocyanins. No significant differences were found between the CONV and OH for total phenolic compounds, which were 2.84 ± 0.037 and 3.28 ± 0.46 mg/g DW gallic acid equivalent, respectively. The same tendency was found for antioxidant capacity, where CONV and OH presented values of 2.02 ± 0.007 g/100 g and 2.34 ± 0.066 g/100 g ascorbic acid equivalent, respectively. The major anthocyanins identified were malvidin-3-<i>O</i>-acetylglucoside, delphinidin-3-<i>O</i>-glucoside, petunidine-3-<i>O</i>-glucoside, cyanidin-3-<i>O</i>-glucoside, and peonidine-3-<i>O</i>-glucoside. These extracts displayed antimicrobial potential against microorganisms such as <i>Yersinia enterocolitica</i>, <i>Pseudomonas aeruginosa</i>, <i>Salmonella enteritidis</i>, methicillin-sensitive <i>Staphylococcus aureus</i>, a methicillin-resistant <i>Staph. aureus</i> (MRSA), and <i>Bacillus cereus</i>. In conclusion, OH provides similar recovery yields with reduced treatment times, less energy consumption, and no need for organic solvents (green extraction routes). Thus, OH combined with water and citric acid allows a safe anthocyanin extraction from grape by-products, thus avoiding the use of toxic solvents such as methanol, and with high biological potential, including antimicrobial and antioxidant activity. |
| first_indexed | 2024-03-10T10:06:44Z |
| format | Article |
| id | doaj.art-9f7675423cf94904b70eb91e3a9371cb |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T10:06:44Z |
| publishDate | 2021-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-9f7675423cf94904b70eb91e3a9371cb2023-11-22T01:29:12ZengMDPI AGMolecules1420-30492021-06-012613383810.3390/molecules26133838Anthocyanin Recovery from Grape by-Products by Combining Ohmic Heating with Food-Grade Solvents: Phenolic Composition, Antioxidant, and Antimicrobial PropertiesMarta Coelho0Sara Silva1Eduardo Costa2Ricardo N. Pereira3António Sebastião Rodrigues4José António Teixeira5Manuela Pintado6CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, PortugalCBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, PortugalCBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, PortugalCEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, PortugalCentre for Toxicogenomics and Human Health, Genetics, Oncology and Human Toxicology, NOVA Medical School/Faculdade de Ciências Médicas, Universidade Nova de Lisboa, 1169-056 Lisbon, PortugalCEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, PortugalCBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, PortugalUsually, wine-making by-products are discarded, presenting a significant environmental impact. However, they can be used as a source of bioactive compounds. Moreover, consumers’ increasing demand for naturally nutritious and healthy products requires new formulations and food product improvement, together with sustainable, environmentally friendly extraction methods. Thus, this work aimed to compare ohmic heating (OH) with conventional methodology (CONV), using food-grade solvents, mainly water, compared to standard methanol extraction of anthocyanins. No significant differences were found between the CONV and OH for total phenolic compounds, which were 2.84 ± 0.037 and 3.28 ± 0.46 mg/g DW gallic acid equivalent, respectively. The same tendency was found for antioxidant capacity, where CONV and OH presented values of 2.02 ± 0.007 g/100 g and 2.34 ± 0.066 g/100 g ascorbic acid equivalent, respectively. The major anthocyanins identified were malvidin-3-<i>O</i>-acetylglucoside, delphinidin-3-<i>O</i>-glucoside, petunidine-3-<i>O</i>-glucoside, cyanidin-3-<i>O</i>-glucoside, and peonidine-3-<i>O</i>-glucoside. These extracts displayed antimicrobial potential against microorganisms such as <i>Yersinia enterocolitica</i>, <i>Pseudomonas aeruginosa</i>, <i>Salmonella enteritidis</i>, methicillin-sensitive <i>Staphylococcus aureus</i>, a methicillin-resistant <i>Staph. aureus</i> (MRSA), and <i>Bacillus cereus</i>. In conclusion, OH provides similar recovery yields with reduced treatment times, less energy consumption, and no need for organic solvents (green extraction routes). Thus, OH combined with water and citric acid allows a safe anthocyanin extraction from grape by-products, thus avoiding the use of toxic solvents such as methanol, and with high biological potential, including antimicrobial and antioxidant activity.https://www.mdpi.com/1420-3049/26/13/3838grape by-productsohmic heatingconventional methodsbiological propertiesphenolic compoundsanthocyanins |
| spellingShingle | Marta Coelho Sara Silva Eduardo Costa Ricardo N. Pereira António Sebastião Rodrigues José António Teixeira Manuela Pintado Anthocyanin Recovery from Grape by-Products by Combining Ohmic Heating with Food-Grade Solvents: Phenolic Composition, Antioxidant, and Antimicrobial Properties Molecules grape by-products ohmic heating conventional methods biological properties phenolic compounds anthocyanins |
| title | Anthocyanin Recovery from Grape by-Products by Combining Ohmic Heating with Food-Grade Solvents: Phenolic Composition, Antioxidant, and Antimicrobial Properties |
| title_full | Anthocyanin Recovery from Grape by-Products by Combining Ohmic Heating with Food-Grade Solvents: Phenolic Composition, Antioxidant, and Antimicrobial Properties |
| title_fullStr | Anthocyanin Recovery from Grape by-Products by Combining Ohmic Heating with Food-Grade Solvents: Phenolic Composition, Antioxidant, and Antimicrobial Properties |
| title_full_unstemmed | Anthocyanin Recovery from Grape by-Products by Combining Ohmic Heating with Food-Grade Solvents: Phenolic Composition, Antioxidant, and Antimicrobial Properties |
| title_short | Anthocyanin Recovery from Grape by-Products by Combining Ohmic Heating with Food-Grade Solvents: Phenolic Composition, Antioxidant, and Antimicrobial Properties |
| title_sort | anthocyanin recovery from grape by products by combining ohmic heating with food grade solvents phenolic composition antioxidant and antimicrobial properties |
| topic | grape by-products ohmic heating conventional methods biological properties phenolic compounds anthocyanins |
| url | https://www.mdpi.com/1420-3049/26/13/3838 |
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