Repository logo
 
Publication

Chemical characterization, antioxidant and antimicrobial activities of winemaking industry by-products

2022Conference object Open access
Simple item page
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.accessioned2023-06-13T10:15:56Z
dc.date.available2023-06-13T10:15:56Z
dc.date.issued2022
dc.description.abstractThe exploitation of bioactive compounds trom agri-food by-products has been attracting an increasing interest from different industries within a circular economy context since several of compounds may have health properties or be used as natural colorants or preservatives. So far, several studies have been developed on the characterization of red wine grape pomace and its components (seeds, skins, and stems). However, less attention has been paid to other by-products, such as grape pomace from white wine, the residues after distillation, wine lees, and diatomaceous earth, the latter used in the filtration of wine and corresponding to about 250 tons/year of waste in Portugal. In this work, samples of these by-products were evaluated for their chemical composition by HPLC-DAD-ESI-Msn and bioactivities (antioxidant activity by TBARS, DPPH, and reducing power assays, and antimicrobial activity against eight bacteria and two fungi). Fifteen non-anthocyanin phenolic compounds were found, including 5 phenolic acids, 4 flavan-3-0Is, 2 0- glycosylated flavanols, 3 flavanol aglycones, and one unknown. In the red wine byproducts 12 anthocyanins were detected, most being malvidin derivatives. Wine lees and white grape pomace before distillation presented the highest contents of phenolic compounds. Ali samples showed antibacterial and antifunga! activity against most of the tested microorganisms, with red and white grape pomace and diatomaceous earth having the best bacteriostatic activity, while the lees stood out against fungi. Ali samples showed promising antioxidant capacity, with very good results obtained on TBARS for the white pomace after distillation and diatomaceous earth. Overall, the results show that besides grape pomace other wine industry byproducts are also good sources of bioactive compounds with high potential for exploitation.pt_PT
dc.description.sponsorshipTo Campelo for the winemaking residues. To projecl "BacchusTech - Inlegrated Approach for lhe Valorization of Winemaking Residues" (POCI-01-0247-FEDER-069583) and national funds FCT/MCTES to CIMO (UIDB/00690/2020). L. Barros, M. Dias, S. Heleno Ihank FCT, P.L, for Iheir scienlific employmenl program-contractpt_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 characterization, antioxidant and antimicrobial activities of winemaking industry by-products. In 11th Central European Congress on Food and Nutrition. Catez ob Savipt_PT
dc.identifier.urihttp://hdl.handle.net/10198/28420
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherCeFoodpt_PT
dc.relationPOCI-01-0247-FEDER-069583pt_PT
dc.relationMountain Research Center
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 characterization, antioxidant and antimicrobial activities of winemaking industry by-productspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.conferencePlaceCatez ob Savipt_PT
oaire.citation.endPage265pt_PT
oaire.citation.startPage265pt_PT
oaire.citation.title11th Central European Congress on Food and Nutritionpt_PT
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
person.identifier.ciencia-id2A13-4BE6-C7CF
person.identifier.ciencia-id8B18-3095-6FC9
person.identifier.ciencia-id8417-4D84-973B
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id5319-7DE8-BEDA
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.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication7ca8432b-e7f4-4116-a56e-9eba0d4403bd
relation.isAuthorOfPublicatione89b5bf5-d315-49b6-871e-fa8eb6030676
relation.isAuthorOfPublicationd7109687-6adf-4268-a462-8d1a2e2c01cb
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublication42be2cf4-adc4-4e7f-ac60-7aab515b38cd
relation.isAuthorOfPublication.latestForDiscovery3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isProjectOfPublication29718e93-4989-42bb-bcbc-4daff3870b25
relation.isProjectOfPublication.latestForDiscovery29718e93-4989-42bb-bcbc-4daff3870b25

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
JSA.pdf
Size:
739.64 KB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.75 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

CIMO - Resumos em Proceedings Não Indexados à WoS/Scopus