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Chemical composition and biological activity of different residues obtained from the wine industry

2022Conference object Open access
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dc.contributor.authorDuarte, Cristina Nogueira
dc.contributor.authorDias, Maria Inês
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorSantos-Buelga, Celestino
dc.contributor.authorDias, Rolando
dc.contributor.authorBarros, Lillian
dc.contributor.authorAmaral, Joana S.
dc.date.accessioned2023-06-13T10:34:59Z
dc.date.available2023-06-13T10:34:59Z
dc.date.issued2022
dc.description.abstractIn recent years, the bioactive compounds present in agri-food sub-products have attracted increased attention due to their health benefits and advantages within a circular economy context. Annually, wine production is responsible for the production of large amounts of phytotoxic waste, which elimination is considered challenging since these residues can be hazardous to the environment when used as fertilizers or just discarded. Phenolic compounds are secondary metabolites processed by plants that have shown several health benefits, acting as antioxidants, antimicrobials, anticarcinogenic, or antidiabetics, among others. Bioactive phenolic molecules have attracted considerable attention from the pharmaceutical, cosmetic, and food industries. So far, several studies have been developed on the characterization of grape pomace and its components (seeds, skins, and stems), especially directed to the residues of red varieties.1 However, less attention has been paid to other by-products generated during winemaking, such as waste from the production of white wine, wine lees and diatomaceous earth. The latter is used in the filtration of wine and constitutes about 250 tons/year of waste from the wine sector in Portugal alone, making it a very pertinent residue with still scarce information being found in the literature. In this context, within the framework of the BacchusTech project that seeks to develop new innovative processes, comprising the extraction, purification, and concentration of bioactive compounds present in winemaking residues, different residues including pomace, lees and diatomaceous earth were evaluated for their chemical composition and bioactivities. Residues were extracted using an hydroalcoholic solvent (80%, v/v), total phenolic compounds were estimated using the Folin- Ciocalteu reagent and individual phenolic compounds were identified and quantified by liquid chromatography coupled to mass spectrophotometry (HPLC-DAD-ESI-MSn). Additionally, the biological activity was assessed through TBARS, DPPH, and reducing power assays to determine the antioxidant activity, and the antimicrobial activity was evaluated by broth microdilution against eight bacteria and two fungi. The phenolic composition was in accordance with the previously reported in red wines.2,3 Fifteen non-anthocyanin phenolic compounds were found, five phenolic acids (gallic acid and derivatives, p-hydroxybenzoic and p-coumaric acid), four flavan-3-ols (procyanidin dimers), two O-glycosylated flavanols (isorhamnetin and quercetin derivatives), three flavanol aglycones (quercetin, kaempferol, and myricetin), and one unknown compound. Regarding anthocyanins, five compounds were found, namely malvidin derivatives linked to acyl groups. Wine lees and white grape pomace before distillation presented the highest contents of phenolic compounds; however, only diatomaceous earth sample reveal the presence of O-glycosylated flavonoids. All samples showed antibacterial and antifungal activity against most of the tested microorganisms. The best bacteriostatic activity was evidenced by the red and white grape pomace before distillation and diatomaceous earth, while the wine lees stood out for their fungistatic activity. In general, all samples showed promising antioxidant capacity, with very good results being obtained on TBARS assay, particularly for the white pomace after distillation (EC50 = 0.016±0.002 mg/mL), diatomaceous earth (EC50 = 0.063±0.001 mg/mL) and red pomace before distillation (EC50 = 0.08±0.04 mg/mL). Overall, the results obtained showed that the residues analyzed are good sources of bioactive compounds, namely anthocyanins and other phenolic compounds, which can be used as raw materials for the steps of concentration, purification and/or isolation of compounds of added value.pt_PT
dc.description.sponsorshipTo Campelo for supplying the winemaking residues. To project “BacchusTech - Integrated Approach for the Valorization of Winemaking Residues” (POCI-01-0247-FEDER-069583). L. Barros, M.I. Dias, and S. Heleno (CEECIND/00831/2018) thank the national funding by FCT, P.I., through the institutional and individual scientific employment program-contract for their contract. Funding: This work was financially supported by the Competitiveness and Internationalization Operational Program (COMPETE 2020), under the PORTUGAL 2020 Partnership Agreement, through the European Regional Development Fund (ERDF) and Foundation for Science and Technology (FCT, Portugal) through national funds FCT/MCTES to the CIMO (UIDB/00690/2020). The GIP-USAL is financially supported by the Spanish “Ministerio de Ciencia and Innovación” (PID2019-106167RB-I00) and “Junta de Castilla y León” (SA093P20 and CLU-2018-04).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationDuarte, Cristina Nogueira; Dias, Maria Inês; Heleno, Sandrina A.; Santos-Buelga, Celestino; Dias, Rolando; Barros, Lillian; Amaral, Joana S. (2022). Chemical composition and biological activity of different residues obtained from the wine industry. In XVI Encontro de Química dos Alimentos: Livro de resumos. Castelo Brancopt_PT
dc.identifier.isbn978-989-8124-36-4
dc.identifier.urihttp://hdl.handle.net/10198/28422
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSociedade Portuguesa de Químicapt_PT
dc.relationPOCI-01-0247-FEDER-069583pt_PT
dc.relationNot Available
dc.relationMountain Research Center
dc.relationCLU-2018-04pt_PT
dc.relationSA093P20pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBioactive compoundspt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologypt_PT
dc.titleChemical composition and biological activity of different residues obtained from the wine industrypt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleNot Available
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F00831%2F2018%2FCP1578%2FCT0001/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.conferencePlaceCastelo Brancopt_PT
oaire.citation.endPage185pt_PT
oaire.citation.startPage185pt_PT
oaire.citation.titleXVI Encontro de Química dos Alimentos: Livro de resumospt_PT
oaire.fundingStreamCEEC IND 2018
oaire.fundingStream6817 - DCRRNI ID
person.familyNameDias
person.familyNameHeleno
person.familyNameDias
person.familyNameBarros
person.familyNameAmaral
person.givenNameMaria Inês
person.givenNameSandrina A.
person.givenNameRolando
person.givenNameLillian
person.givenNameJoana S.
person.identifier469085
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person.identifier.ciencia-id9616-35CB-D001
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person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0001-7224-1098
person.identifier.orcid0000-0001-7369-382X
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0002-3648-7303
person.identifier.ridM-8242-2013
person.identifier.ridL-5951-2014
person.identifier.ridM-8552-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id30067731800
person.identifier.scopus-author-id7102885104
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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