In the last years, the international guidelines encourage the reduction of food waste or processing by-products to promote a circular economy approach. Winemaking represents one of the sectors with the highest by-products generation, with several potential negative impact on the environment. Winemaking by- products are mainly used to produce distillates or fertilizers, but the interest in grape pomaceas a potential source of phenolic compounds has considerably increased. The aim of this study was the application of in vitro methods for the characterization of the phenolic fraction of winemaking by-products from different red grape varieties, and, in parallel, the evaluation of their antioxidant activity. The methods were: 1) Folin-Cocalteau's assay for the quantification of total polyphenol content; 2) the vanillin assay for the assessment of total flavan- 3-ols (proanthocyanidins) content; 3) the pH differential method for the quantification of total anthocyanin content; 4) DPPH assay for the measurement of total antioxidant activity; 5) High Performance Thin Layer Chromatography for separation of phenolic substances and assessment of their antioxidant activity. Although a significant differences among varieties, grape pomace, particularly when containing seeds, are generally a good source of polyphenols with a significant antioxidant activity supporting itsuse in formulating healthy products.

Winemaking by-products as a sustainable source of antioxidant and functional compounds / C.M. DI LORENZO, F. Colombo, C. Bani, F. Mercogliano, S. Biella, A. Bosso, P.A. Restani. - In: BIO WEB OF CONFERENCES. - ISSN 2117-4458. - 56:(2023), pp. 04003.1-04003.7. (Intervento presentato al 43. convegno World Congress of Vine and Wine tenutosi a Mexico : 31 ottobre-4 novembre nel 2022) [10.1051/bioconf/20235604003].

Winemaking by-products as a sustainable source of antioxidant and functional compounds

C.M. DI LORENZO
Primo
;
F. Colombo;C. Bani;F. Mercogliano;S. Biella;P.A. Restani
Ultimo
2023

Abstract

In the last years, the international guidelines encourage the reduction of food waste or processing by-products to promote a circular economy approach. Winemaking represents one of the sectors with the highest by-products generation, with several potential negative impact on the environment. Winemaking by- products are mainly used to produce distillates or fertilizers, but the interest in grape pomaceas a potential source of phenolic compounds has considerably increased. The aim of this study was the application of in vitro methods for the characterization of the phenolic fraction of winemaking by-products from different red grape varieties, and, in parallel, the evaluation of their antioxidant activity. The methods were: 1) Folin-Cocalteau's assay for the quantification of total polyphenol content; 2) the vanillin assay for the assessment of total flavan- 3-ols (proanthocyanidins) content; 3) the pH differential method for the quantification of total anthocyanin content; 4) DPPH assay for the measurement of total antioxidant activity; 5) High Performance Thin Layer Chromatography for separation of phenolic substances and assessment of their antioxidant activity. Although a significant differences among varieties, grape pomace, particularly when containing seeds, are generally a good source of polyphenols with a significant antioxidant activity supporting itsuse in formulating healthy products.
Settore CHIM/10 - Chimica degli Alimenti
   Plant food supplements: Levels of Intake, Benefit and Risk Assessment
   PLANTLIBRA
   EUROPEAN COMMISSION
   245199
2023
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/964638
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