1
|
Munsch T, Malinowska MA, Unlubayir M, Ferrier M, Abdallah C, Gémin MP, Billet K, Lanoue A. Classification of grape seed residues from distillation industries in Europe according to the polyphenol composition highlights the influence of variety, geographical origin and color. Food Chem X 2024; 22:101362. [PMID: 38633739 PMCID: PMC11021364 DOI: 10.1016/j.fochx.2024.101362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2024] [Revised: 03/25/2024] [Accepted: 04/03/2024] [Indexed: 04/19/2024] Open
Abstract
Grape seed residues represent the raw material to produce several value-added products including polyphenol-rich extracts with nutritional and health attributes. Although the impact of variety and environmental conditions on the polyphenol composition in fresh berries is recognized, no data are available regarding grape seed residues. The chemical composition of grape seed residues from wine distilleries in France, Spain and Italy was characterized by mass spectrometry. Forty-two metabolites were identified belonging to non-galloylated and galloylated procyanidins as well as amino acids. Polyphenol concentrations in the red varieties originated from Champagne or Veneto were twice higher than in white varieties from the Loire Valley. The chemical profiles of grape seed residues were mainly classified according to the color variety with galloylated procyanidins as biomarkers of white varieties and non-galloylated procyanidins as biomarkers of red ones. The present approach might assist the selection of grape seed residues as quality raw materials for the production of polyphenol-rich extracts.
Collapse
Affiliation(s)
- Thibaut Munsch
- Université de Tours, EA 2106 « Biomolécules et Biotechnologies Végétales, UFR des Sciences Pharmaceutiques, 31 av. Monge, F37200 Tours, France
| | - Magdalena Anna Malinowska
- Université de Tours, EA 2106 « Biomolécules et Biotechnologies Végétales, UFR des Sciences Pharmaceutiques, 31 av. Monge, F37200 Tours, France
- Cracow University of Technology, Faculty of Chemical Engineering and Technology, 24 Warszawska St., 31-155 Cracow, Poland
| | - Marianne Unlubayir
- Université de Tours, EA 2106 « Biomolécules et Biotechnologies Végétales, UFR des Sciences Pharmaceutiques, 31 av. Monge, F37200 Tours, France
| | - Manon Ferrier
- Université de Tours, EA 2106 « Biomolécules et Biotechnologies Végétales, UFR des Sciences Pharmaceutiques, 31 av. Monge, F37200 Tours, France
| | - Cécile Abdallah
- Université de Tours, EA 2106 « Biomolécules et Biotechnologies Végétales, UFR des Sciences Pharmaceutiques, 31 av. Monge, F37200 Tours, France
| | - Marin-Pierre Gémin
- Université de Tours, EA 2106 « Biomolécules et Biotechnologies Végétales, UFR des Sciences Pharmaceutiques, 31 av. Monge, F37200 Tours, France
| | - Kévin Billet
- Université de Tours, EA 2106 « Biomolécules et Biotechnologies Végétales, UFR des Sciences Pharmaceutiques, 31 av. Monge, F37200 Tours, France
| | - Arnaud Lanoue
- Université de Tours, EA 2106 « Biomolécules et Biotechnologies Végétales, UFR des Sciences Pharmaceutiques, 31 av. Monge, F37200 Tours, France
| |
Collapse
|
2
|
Rodríguez M, Bianchi F, Simonato B, Rizzi C, Fontana A, Tironi VA. Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity. Food Funct 2024; 15:608-624. [PMID: 38099478 DOI: 10.1039/d3fo04494g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2024]
Abstract
This study evaluated the incorporation of two ingredients as a source of bioactive compounds: amaranth flour (AF) and grape pomace peels flour (GP) to improve the nutritional qualities and functional properties of a wheat bread, emphasising the revalorisation of agricultural residues from grape winemaking as an ethical and economically viable source of bioactive compounds. Specifically, wheat flour (WF) substitutions were carried out for the individual ingredients, replacing 20% WF (A20 bread) or 5% GP (GP5 bread) and a mixture of both ingredients 20% WF and 5% GP (A20GP5 bread), and the antioxidant potential of the breads was analysed. The effect of simulated gastrointestinal digestion (SGID) on the phenolic profile and antioxidant activity of the fortified breads was also investigated. The substitution of WF by AF or GP introduced several phenolic compounds, digestion increased the bioaccessibility of phenolic compounds and reshaped their phenolic composition profiles. The combined presence of AF and GP in the breads modified the phenolic compounds composition and improved their antioxidant activity after SGID. Interactions between the phenolic compounds and other AF components (possibly proteins) were observed, which could protect the phenols from degradation during SGID, allowing them to be released after SGID.
Collapse
Affiliation(s)
- Mariela Rodríguez
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) - (CCT La Plata-CONICET, CICPBA, UNLP), 47 y 116 (1900), La Plata, Argentina.
| | - Federico Bianchi
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Barbara Simonato
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Corrado Rizzi
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Ariel Fontana
- Instituto de Biología Agrícola de Mendoza (IBAM), CONICET-Facultad de Ciencias Agrarias (FCA)-Universidad Nacional de Cuyo (IBAM-FCA-CONICET-UNCuyo); Almirante Brown 500, M5528AHB Chacras de Coria, Mendoza, Argentina
| | - Valeria A Tironi
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) - (CCT La Plata-CONICET, CICPBA, UNLP), 47 y 116 (1900), La Plata, Argentina.
| |
Collapse
|
3
|
Rodríguez-Blázquez S, Pedrera-Cajas L, Gómez-Mejía E, Vicente-Zurdo D, Rosales-Conrado N, León-González ME, Rodríguez-Bencomo JJ, Miranda R. The Potential of Plum Seed Residue: Unraveling the Effect of Processing on Phytochemical Composition and Bioactive Properties. Int J Mol Sci 2024; 25:1236. [PMID: 38279238 DOI: 10.3390/ijms25021236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 01/12/2024] [Accepted: 01/17/2024] [Indexed: 01/28/2024] Open
Abstract
Bioactive compounds extracted from plum seeds were identified and quantified, aiming to establish how the brandy manufacturing process affects the properties and possible cascade valorization of seed residues. Extraction with n-hexane using Soxhlet has provided oils rich in unsaturated fatty acids (92.24-92.51%), mainly oleic acid (72-75.56%), which is characterized by its heart-healthy properties. The fat extracts also contain tocopherols with antioxidant and anti-inflammatory properties. All the ethanol-water extracts of the defatted seeds contain neochlorogenic acid (90-368 µg·g-1), chlorogenic acid (36.1-117 µg·g-1), and protocatechuate (31.8-100 µg·g-1) that have an impact on bioactive properties such as antimicrobial and antioxidant. Anti-amyloidogenic activity (25 mg·mL-1) was observed in the after both fermentation and distillation extract, which may be related to high levels of caffeic acid (64 ± 10 µg·g-1). The principal component analysis showed that all plum seed oils could have potential applications in the food industry as edible oils or in the cosmetic industry as an active ingredient in anti-aging and anti-stain cosmetics, among others. Furthermore, defatted seeds, after both fermentation and distillation, showed the greatest applicability in the food and nutraceutical industry as a food supplement or as an additive in the design of active packaging.
Collapse
Affiliation(s)
- Sandra Rodríguez-Blázquez
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain
- Department of Chemical Engineering and Materials, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain
| | - Laura Pedrera-Cajas
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain
| | - Esther Gómez-Mejía
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain
| | - David Vicente-Zurdo
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain
- Centre for Metabolomics and Bioanalysis (CEMBIO), Department of Chemistry and Biochemistry, Pharmacy Faculty, San Pablo-CEU University, Boadilla del Monte, 28660 Madrid, Spain
| | - Noelia Rosales-Conrado
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain
| | - María Eugenia León-González
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain
| | - Juan José Rodríguez-Bencomo
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain
| | - Ruben Miranda
- Department of Chemical Engineering and Materials, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain
| |
Collapse
|
4
|
Rodríguez-Blázquez S, Fernández-Ávila L, Gómez-Mejía E, Rosales-Conrado N, León-González ME, Miranda R. Valorization of Defatted Cherry Seed Residues from Liquor Processing by Matrix Solid-Phase Dispersion Extraction: A Sustainable Strategy for Production of Phenolic-Rich Extracts with Antioxidant Potential. Antioxidants (Basel) 2023; 12:2041. [PMID: 38136161 PMCID: PMC10741144 DOI: 10.3390/antiox12122041] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 11/17/2023] [Accepted: 11/21/2023] [Indexed: 12/24/2023] Open
Abstract
The integrated valorization of food chain waste is one of the most promising alternatives in the transition to a sustainable bioeconomy. Thus, an efficient solid-phase matrix dispersion extraction method, using experimental factorial design and response surface methodology, has been developed and optimized for the recovery of polyphenols from defatted cherry seeds obtained after cherry liquor manufacture and subsequent fatty acid extraction, evaluating the effect of each processing step on the composition and phenolic content of sweet cherry residues. The phenolic extracts before fermentation showed the highest content of total polyphenols (TPC) and flavonoids (TFC) (3 ± 1 mg QE·g-1 and 1.37 ± 0.08 mg GAE·g-1, respectively), while the highest antioxidant capacity was obtained in the defatted seed extracts after both fermentation and distillation. In addition, high-performance liquid chromatography coupled to a quadrupole time-of-flight mass spectrometer (HPLC-ESI-QTOF-MS) was used to determine the phenolic profile. Dihydroxybenzoic acid, neochlorogenic acid, caffeic acid, and quercetin were the main phenolics found, showing differences in concentration between the stages of liquor production. The results underline the prospective of cherry by-products for obtaining phenol-rich bioactive extracts for possible use in different industrial sectors, offering a feasible solution for the cascade valorization of cherry agri-food waste.
Collapse
Affiliation(s)
- Sandra Rodríguez-Blázquez
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain; (S.R.-B.); (L.F.-Á.); (E.G.-M.); (M.E.L.-G.)
- Department of Chemical Engineering and Materials, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain;
| | - Lorena Fernández-Ávila
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain; (S.R.-B.); (L.F.-Á.); (E.G.-M.); (M.E.L.-G.)
| | - Esther Gómez-Mejía
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain; (S.R.-B.); (L.F.-Á.); (E.G.-M.); (M.E.L.-G.)
| | - Noelia Rosales-Conrado
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain; (S.R.-B.); (L.F.-Á.); (E.G.-M.); (M.E.L.-G.)
| | - María Eugenia León-González
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain; (S.R.-B.); (L.F.-Á.); (E.G.-M.); (M.E.L.-G.)
| | - Rubén Miranda
- Department of Chemical Engineering and Materials, Faculty of Chemistry, Complutense University of Madrid, Avda. Complutense s/n, 28040 Madrid, Spain;
| |
Collapse
|
5
|
The α-Amylase and α-Glucosidase Inhibition Capacity of Grape Pomace: A Review. FOOD BIOPROCESS TECH 2023; 16:691-703. [PMID: 36062030 PMCID: PMC9427156 DOI: 10.1007/s11947-022-02895-0] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2022] [Accepted: 08/20/2022] [Indexed: 11/30/2022]
Abstract
The concept of functional foods is gaining more importance due to its role in maintaining a healthy status and preventing some metabolic diseases. The control of diabetes, in particular type-2 (T2DM), could be considered a big challenge since it involves other factors such as eating habits. From the pharmacological point of view, inhibiting digestive enzymes, such as α-amylase and α-glucosidase, is one of the mechanisms mainly used by synthetic drugs to control this disease; however, several side effects are described. For that reason, using bioactive compounds may appear as an alternative without presenting the complications synthetic drugs available on the market have. The winemaking industry generates tons of waste annually, and grape pomace (GP) is the most important. GP is recognized for its nutritional value and as a source of bioactive compounds that are helpful for human health. This review highlights the importance of GP as a possible source of α-amylase and α-glucosidase inhibitors. Also, it is emphasized the components involved in this bioactivity and the possible interactions among them. Especially, some phenolic compounds and fiber of GP are the main ones responsible for interfering with the human digestive enzymes. Preliminary studies in vitro confirmed this bioactivity; however, further information is required to allow the specific use of GP as a functional ingredient inside the market of products recommended for people with diabetes. Graphical abstract
Collapse
|