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Título: | Valorisation of grape stems as a source of phenolic antioxidants by using a sustainable extraction methodology |
Autor: | Nieto, Juan Antonio CSIC ORCID; Santoyo, Susana CSIC ORCID ; Prodanov, M. CSIC ORCID ; Reglero, Guillermo CSIC ORCID ; Jaime, Laura CSIC ORCID | Palabras clave: | Grape stem Sustainable food systems Phenolic compounds Antioxidant activity Central composite rotatable design |
Fecha de publicación: | 2020 | Editor: | Multidisciplinary Digital Publishing Institute | Citación: | Foods 9(5): 604 (2020) | Resumen: | Pressurized liquid extraction with ethanol:water mixtures was proposed for obtaining phenolic antioxidants from grape stems. The optimal extraction conditions were elucidated by using a central composite rotatable design (solvent (X1, 0–100% ethanol:water v/v), temperature (X2, 40–120 °C) and time (X3, 1–11 min)). Response surface methodology determined 30% ethanol:water, 120 °C and 10 min as the optimal extraction conditions regarding total phenolic content (TPC) (185.3 ± 2.9 mg gallic acid/g of extract) and antioxidant activity (3.55 ± 0.21 mmol Trolox/g, 1.22 ± 0.06 mmol Trolox/g and 1.48 ± 0.17 mmol Trolox/g of extract in ABTS, DPPH and ORAC methodologies, respectively). The antioxidant activity was attributed to total polymer procyanidins and flavan-3-ol monomers and oligomers, although other phenolic compound contributions should not be ruled out. Forty-two phenolic compounds were identified in the optimal extract, mainly polymer procyanidins and, to a lesser extent, monomers and oligomers of flavan-3-ols, quercetin-3-O-glucuronide, ε-viniferin, gallic and caftaric acid. Ethyl gallate, ellagic acid, protocatechuic aldehyde, delphinidin-7-O-glucoside and cyanidin-3-O-glucoside were reported for the first time in grape stem extracts. In conclusion, this study highlights the use of this winery side stream as a source of antioxidants within a sustainable food system. | Descripción: | This article belongs to the Special Issue The Health Benefits of the Bioactive Compounds in Foods. | Versión del editor: | https://doi.org/10.3390/foods9050604 | URI: | http://hdl.handle.net/10261/220242 | DOI: | 10.3390/foods9050604 | E-ISSN: | 2304-8158 |
Aparece en las colecciones: | (CIAL) Artículos |
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valorimethod.pdf | 5,2 MB | Adobe PDF | Visualizar/Abrir |
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