Polyphenolic Profile and Antioxidant Activity of Green Extracts from Grape Pomace Skins and Seeds of Italian Cultivars
The possibility of industrial exploitation of winemaking products, as for all byproducts of vegetal origin, constantly deals with a raw material (grape pomace, GP) whose chemical composition and functional properties vary over time depending on the varietal and geographical origin of the grapes, the...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/20/3880 |
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| author | Massimo Guaita Silvia Motta Stefano Messina Francesco Casini Antonella Bosso |
| author_facet | Massimo Guaita Silvia Motta Stefano Messina Francesco Casini Antonella Bosso |
| author_sort | Massimo Guaita |
| collection | DOAJ |
| description | The possibility of industrial exploitation of winemaking products, as for all byproducts of vegetal origin, constantly deals with a raw material (grape pomace, GP) whose chemical composition and functional properties vary over time depending on the varietal and geographical origin of the grapes, the climatic conditions (vintage effect), and the winemaking technique. This work studied the compositional variability of polyphenolic skin and seed extracts from GP derived from white and red winemaking of different Italian grape varieties. The total polyphenolic content (GAE), the main classes of polyphenolic compounds, and the DPPH index were determined. Seed extracts were always richer in total polyphenols and condensed tannins and had higher antiradical activity (DPPH) than skin extracts: 144–298 mg GAE/g d.w. extract for skins and 327–540 mg GAE/g for seeds; the DPPH values were 1.77–3.40 mg AAE/g for skins and 3.10–10.48 mg AAE/g for seeds. Furthermore, it was verified that the evaluation of the GAE index of seed extracts, offering a good estimate of the antiradical properties (DPPH index), could represent a simple and rapid method for selecting the best lots of seeds to be used. Conversely, GP skins could be used as flour in the food industry due to their high content of dietary fiber and the presence of flavonols, which possess very interesting functional properties. Important differences in the flavonols profile were observed both between cultivars and between unfermented and fermented pomace. |
| first_indexed | 2024-03-10T21:14:57Z |
| format | Article |
| id | doaj.art-aab2a53d5a3f4c409b9b28c73f994c97 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T21:14:57Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-aab2a53d5a3f4c409b9b28c73f994c972023-11-19T16:31:10ZengMDPI AGFoods2304-81582023-10-011220388010.3390/foods12203880Polyphenolic Profile and Antioxidant Activity of Green Extracts from Grape Pomace Skins and Seeds of Italian CultivarsMassimo Guaita0Silvia Motta1Stefano Messina2Francesco Casini3Antonella Bosso4Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Viticoltura ed Enologia, Via P. Micca 35, 14100 Asti, ItalyConsiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Viticoltura ed Enologia, Via P. Micca 35, 14100 Asti, ItalyConsiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Viticoltura ed Enologia, Via P. Micca 35, 14100 Asti, ItalyConsiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Viticoltura ed Enologia, Via P. Micca 35, 14100 Asti, ItalyConsiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Viticoltura ed Enologia, Via P. Micca 35, 14100 Asti, ItalyThe possibility of industrial exploitation of winemaking products, as for all byproducts of vegetal origin, constantly deals with a raw material (grape pomace, GP) whose chemical composition and functional properties vary over time depending on the varietal and geographical origin of the grapes, the climatic conditions (vintage effect), and the winemaking technique. This work studied the compositional variability of polyphenolic skin and seed extracts from GP derived from white and red winemaking of different Italian grape varieties. The total polyphenolic content (GAE), the main classes of polyphenolic compounds, and the DPPH index were determined. Seed extracts were always richer in total polyphenols and condensed tannins and had higher antiradical activity (DPPH) than skin extracts: 144–298 mg GAE/g d.w. extract for skins and 327–540 mg GAE/g for seeds; the DPPH values were 1.77–3.40 mg AAE/g for skins and 3.10–10.48 mg AAE/g for seeds. Furthermore, it was verified that the evaluation of the GAE index of seed extracts, offering a good estimate of the antiradical properties (DPPH index), could represent a simple and rapid method for selecting the best lots of seeds to be used. Conversely, GP skins could be used as flour in the food industry due to their high content of dietary fiber and the presence of flavonols, which possess very interesting functional properties. Important differences in the flavonols profile were observed both between cultivars and between unfermented and fermented pomace.https://www.mdpi.com/2304-8158/12/20/3880grape pomacegreen extractionpolyphenolsDPPHfractionation |
| spellingShingle | Massimo Guaita Silvia Motta Stefano Messina Francesco Casini Antonella Bosso Polyphenolic Profile and Antioxidant Activity of Green Extracts from Grape Pomace Skins and Seeds of Italian Cultivars Foods grape pomace green extraction polyphenols DPPH fractionation |
| title | Polyphenolic Profile and Antioxidant Activity of Green Extracts from Grape Pomace Skins and Seeds of Italian Cultivars |
| title_full | Polyphenolic Profile and Antioxidant Activity of Green Extracts from Grape Pomace Skins and Seeds of Italian Cultivars |
| title_fullStr | Polyphenolic Profile and Antioxidant Activity of Green Extracts from Grape Pomace Skins and Seeds of Italian Cultivars |
| title_full_unstemmed | Polyphenolic Profile and Antioxidant Activity of Green Extracts from Grape Pomace Skins and Seeds of Italian Cultivars |
| title_short | Polyphenolic Profile and Antioxidant Activity of Green Extracts from Grape Pomace Skins and Seeds of Italian Cultivars |
| title_sort | polyphenolic profile and antioxidant activity of green extracts from grape pomace skins and seeds of italian cultivars |
| topic | grape pomace green extraction polyphenols DPPH fractionation |
| url | https://www.mdpi.com/2304-8158/12/20/3880 |
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