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Gurev A, Dragancea V, Baerle A, Netreba N, Boestean O, Haritonov S, Gaina B. Properties of Winemaking By-products of Feteasca Neagra Grape Seeds. CHEMISTRY JOURNAL OF MOLDOVA 2022. [DOI: 10.19261/cjm.2022.946] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023] Open
Abstract
The composition of the lipophilic and hydrophilic extracts from the Feteasca Neagra ground seeds, grown in three different vineyards, was studied. The physicochemical indicators of the seeds, the oil quality indicators and the total content of polyphenols and flavonoids in the extracts were determined. Some phenolic and flavanol constituents were identified and quantified using reversed-phase HPLC by gradient-elution. The Trolox equivalent antioxidant capacity assay proved the increased antioxidant activity of the hydrophilic extracts, with the highest DPPH• scavenging effect of almost 91.70 and 93.81%, an equivalent of 281.66 and 288.27 µM/L Trolox. It was concluded that the seeds recovered from Feteasca Neagra by-products are a rich source of functional compounds, with significant antioxidant properties.
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Affiliation(s)
- Angela Gurev
- Technical University of Moldova, 7, Studentilor str., Chisinau MD-2012, Republic of Moldova
| | - Veronica Dragancea
- Technical University of Moldova, 7, Studentilor str., Chisinau MD-2012, Republic of Moldova
| | - Alexei Baerle
- Technical University of Moldova, 7, Studentilor str., Chisinau MD-2012, Republic of Moldova
| | - Natalia Netreba
- Technical University of Moldova, 7, Studentilor str., Chisinau MD-2012, Republic of Moldova
| | - Olga Boestean
- Technical University of Moldova, 7, Studentilor str., Chisinau MD-2012, Republic of Moldova
| | - Svetlana Haritonov
- Technical University of Moldova, 7, Studentilor str., Chisinau MD-2012, Republic of Moldova
| | - Boris Gaina
- Academy of Sciences of Moldova, 1, Stefan cel Mare si Sfant blvd., Chisinau MD-2001, Republic of Moldova
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2
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Grapevine leaves (Vitis vinifera): Chemical characterization of bioactive compounds and antioxidant activity during leave development. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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3
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Salem Y, Rajha HN, van den Broek LAM, Safi C, Togtema A, Manconi M, Manca ML, Debs E, Hobaika Z, Maroun RG, Louka N. Multi-Step Biomass Fractionation of Grape Seeds from Pomace, a Zero-Waste Approach. PLANTS (BASEL, SWITZERLAND) 2022; 11:2831. [PMID: 36365284 PMCID: PMC9658473 DOI: 10.3390/plants11212831] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 10/16/2022] [Accepted: 10/20/2022] [Indexed: 06/16/2023]
Abstract
Grape seeds are the wineries' main by-products, and their disposal causes ecological and environmental problems. In this study seeds from the pomace waste of autochthonous grape varieties from Lebanon, Obeidi (white variety) and Asswad Karech (red variety) were used for a multi-step biomass fractionation. For the first step, a lipid extraction was performed, and the obtained yield was 12.33% (w/w) for Obeidi and 13.04% (w/w) for Asswad Karech. For the second step, polyphenols' recovery from the defatted seeds was carried out, resulting in 12.0% (w/w) for Obeidi and 6.6% (w/w) for Asswad Karech, with Obeidi's extract having the highest total phenolic content (333.1 ± 1.6 mg GAE/g dry matter) and antioxidant activity (662.17 ± 0.01 µg/mL of Trolox equivalent). In the third step, the defatted and dephenolized seeds were subsequently extracted under alkaline conditions and the proteins were isoelectric precipitated. The recovered protein extract was 3.90% (w/w) for Obeidi and 4.11% (w/w) for Asswad Karech seeds, with Asswad Karech's extract having the highest protein content (64 ± 0.2 mg protein/g dry matter). The remaining exhausted residue can be valorized in cosmetic scrubs formulations as a replacement for plastic microbeads. The designed zero-waste approach multi-step biomass fractionation has the potential to improve the valorization of the side products (grape seeds) of these two Lebanese autochthonous grape varieties.
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Affiliation(s)
- Yara Salem
- Centre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Université Saint-Joseph de Beyrouth, Riad El Solh, P.O. Box 17-5208, Beirut 1104 2020, Lebanon
| | - Hiba N. Rajha
- Ecole Supérieure d’Ingénieurs de Beyrouth (ESIB), Université Saint-Joseph de Beyrouth, CST Mkalles Mar Roukos, Riad El Solh, Beirut 1107 2050, Lebanon
| | | | - Carl Safi
- Wageningen Food & Biobased Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Arnoud Togtema
- Wageningen Food & Biobased Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Maria Manconi
- Centre for Nanobiotechnology Sardinia CNBS, Department of Scienze della Vita e dell’Ambiente, University of Cagliari, 09124 Cagliari, Italy
| | - Maria Letizia Manca
- Centre for Nanobiotechnology Sardinia CNBS, Department of Scienze della Vita e dell’Ambiente, University of Cagliari, 09124 Cagliari, Italy
| | - Espérance Debs
- Department of Biology, Faculty of Arts and Sciences, University of Balamand, P.O. Box 100, Tripoli 1300, Lebanon
| | - Zeina Hobaika
- Centre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Université Saint-Joseph de Beyrouth, Riad El Solh, P.O. Box 17-5208, Beirut 1104 2020, Lebanon
| | - Richard G. Maroun
- Centre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Université Saint-Joseph de Beyrouth, Riad El Solh, P.O. Box 17-5208, Beirut 1104 2020, Lebanon
| | - Nicolas Louka
- Centre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Université Saint-Joseph de Beyrouth, Riad El Solh, P.O. Box 17-5208, Beirut 1104 2020, Lebanon
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Maheshwari S, Kumar V, Bhadauria G, Mishra A. Immunomodulatory potential of phytochemicals and other bioactive compounds of fruits: A review. FOOD FRONTIERS 2022. [DOI: 10.1002/fft2.129] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
Affiliation(s)
- Shruti Maheshwari
- Department of Food Technology Harcourt Butler Technical University Kanpur Uttar Pradesh 208002 India
| | - Vivek Kumar
- Department of Food Technology Harcourt Butler Technical University Kanpur Uttar Pradesh 208002 India
| | - Geeta Bhadauria
- Kendriya Vidyalaya Kanpur Cantt Kanpur Uttar Pradesh 208004 India
| | - Abhinandan Mishra
- Department of Food Technology Harcourt Butler Technical University Kanpur Uttar Pradesh 208002 India
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Candan A, Arslan D. Enzymatic pre-treatment in cold pressing: Influence on flaxseed, apricot kernel and grape seed oils. GRASAS Y ACEITES 2021. [DOI: 10.3989/gya.0891201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
A commercial enzyme preparation consisting of pectolytic, cellulotic and hemicellulotic enzymes was applied to the oil extraction by cold pressing from apricot kernel, flaxseed and grape seed. The effects of enzyme pre-treatment varied depending on the different oil seed used as raw material. Although the increase in free fatty acidity can be considered as a negative effect (from 0.37 to 0.52), the decrease in peroxide number and p-anisidine values, increase in oil yield (22.75%), higher levels of total carotenoids and tocopherols, as well as a remarkable increase in phenolic content (x1.68) and radical scavenging effect (including hydrophilic and lipophilic-induced and total antioxidant capacity) showed that the use of enzyme application in the cold pressing of apricot kernel oil would be beneficial. Many of these positive results could not be achieved in the pressing of flaxseed or grape seed oils under the same conditions. A high negative correlation (r=-92.2) was found between p-anisidine value and δ-tocopherol for grapeseed oil. Hydrophilic and lipophilic antioxidant capacity, total phenolics, and total carotenoids negatively correlated well (r values above 80) with peroxide values for apricot seed oil. Correlation results showed that carotenoids play an important role in the oxidative stability of the oils, where it was much more evident for apricot seed oil (r=-97.5).
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Du Y, Li X, Xiong X, Cai X, Ren X, Kong Q. An investigation on polyphenol composition and content in skin of grape (Vitis vinifera L. cv. Hutai No.8) fruit during ripening by UHPLC-MS2 technology combined with multivariate statistical analysis. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101276] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Correlations between Total Antioxidant Capacity, Polyphenol and Fatty Acid Content of Native Grape Seed and Pomace of Four Different Grape Varieties in Hungary. Antioxidants (Basel) 2021; 10:antiox10071101. [PMID: 34356334 PMCID: PMC8300998 DOI: 10.3390/antiox10071101] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 07/05/2021] [Accepted: 07/05/2021] [Indexed: 12/16/2022] Open
Abstract
Grape pomace is a valuable source of various bioactive compounds such as plant-derived polyphenols and polyunsaturated fatty acids (PUFAs). The commercial demand of grape skin and seed powders as nutraceuticals is still growing. However, no distinction is currently made between unfermented native grape seed and grape seed pomace powders regarding their antioxidant activities. Our aim was to find the relationship between the polyphenol and fatty acid content as well as the antioxidant capacity of native and fermented grape seeds of four different grape varieties harvested in the Villány wine region. According to our results, none of the three investigated polyphenols (resveratrol, rutin, quercetin) could be detected in native grape seed samples in correlation with their significantly lower total antioxidant capacities compared to fermented seed samples. Pinot Noir (PN) grape seed pomace samples with the highest resveratrol and oil content showed significantly higher total antioxidant capacity than Cabernet Sauvignon (CS), Syrah (S) and Blue Portugal (BP) samples. Based on the statistical analysis, positive correlation was found between the fatty acid content and the resveratrol concentration in the pomace samples of different grape varieties. In contrast, rutin concentrations were negatively proportional to the fatty acid content of the fermented samples. No significant correlation was found considering the quercetin content of the samples. According to our findings, grape pomace seems a more promising source in the production of nutraceuticals, since it contains polyphenols in higher concentration and exerts significantly higher antioxidant activity than native grape seeds.
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Ghafoor K, Uslu N, Musa Özcan M, Al Juhaimi F, Babiker EE, Mohamed Ahmed IA, Azmi IU. Influence of grape variety on bioactive compounds, antioxidant activity, and phenolic compounds of some grape seeds grown in Turkey. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Kashif Ghafoor
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Nurhan Uslu
- Department of Food Engineering Faculty of Agriculture University of Selçuk Konya Turkey
| | - Mehmet Musa Özcan
- Department of Food Engineering Faculty of Agriculture University of Selçuk Konya Turkey
| | - Fahad Al Juhaimi
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Elfadıl E. Babiker
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Ichsan Ulil Azmi
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
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Grape ( Vitis vinifera L.) Seed Oil: A Functional Food from the Winemaking Industry. Foods 2020; 9:foods9101360. [PMID: 32992712 PMCID: PMC7599587 DOI: 10.3390/foods9101360] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 09/18/2020] [Accepted: 09/21/2020] [Indexed: 12/14/2022] Open
Abstract
Wine production is an ancient human activity that generates several by-products, which include some constituents known for their potential in health care and for their role in the food or cosmetic industries. Any variety of grape (Vitis vinifera L.) contains nutrients and bioactive compounds available from their juice or solid parts. Grape seed extract has demonstrated many activities in disease prevention, such as antioxidant effects, which make it a potential source of nutraceuticals. Grape seed is a remarkable winery industry by-product due to the bioactivity of its constituents. Methods for recovery of oil from grape seeds have evolved to improve both the quantity and quality of the yield. Both the lipophilic and hydrophilic chemicals present in the oil of V. vinifera L. make this wine by-product a source of natural nutraceuticals. Food and non-food industries are becoming novel targets of oil obtained from grape seeds given its various properties. This review focuses on the advantages of grape seed oil intake in our diet regarding its chemical composition in industries not related to wine production and the economic and environmental impact of oil production.
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Sochorova L, Prusova B, Jurikova T, Mlcek J, Adamkova A, Baron M, Sochor J. The Study of Antioxidant Components in Grape Seeds. Molecules 2020; 25:molecules25163736. [PMID: 32824270 PMCID: PMC7464902 DOI: 10.3390/molecules25163736] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 08/11/2020] [Accepted: 08/12/2020] [Indexed: 12/16/2022] Open
Abstract
The paper deals with the study of antioxidant properties of extracts from vine seeds (Vitis vinifera L.) using spectrometric and chromatographic techniques. Ten vine varieties (Cerason, Laurot, Kofranka, Gewürztraminer, Hibernal, Blaufrankisch, Zweigeltrebe, Erilon, Palava, and Welschriesling) obtained from the years 2015, 2016, and 2017 were selected for the study. The antioxidant activity was determined spectrophotometrically using four fundamentally different methods; the content of total polyphenolic compounds was determined using the Folin–Ciocalteu method. In 2015, the content of 14 antioxidants (gallic acid, caffeic acid, coumaric acid, coutaric acid, ferulic acid, fertaric acid, trans-piceid, trans-piceatannol, rutin, quercetin-3-β-d-glucoside, quercitrin, myricetin, catechin, and epicatechin) were studied. The results of the study show the high content of antioxidant components in grape seeds and the differences in content in individual varieties and in individual years.
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Affiliation(s)
- Lenka Sochorova
- Department of Viticulture and Enology, Mendel University in Brno, Faculty of Horticulture, Valtická 337, 691 44 Lednice, Czech Republic; (L.S.); (B.P.); (M.B.)
| | - Bozena Prusova
- Department of Viticulture and Enology, Mendel University in Brno, Faculty of Horticulture, Valtická 337, 691 44 Lednice, Czech Republic; (L.S.); (B.P.); (M.B.)
| | - Tunde Jurikova
- Institute for Teacher Training, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Drazovska 4, Nitra SK-949 74, Slovakia;
| | - Jiri Mlcek
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavrečkova 275, 760 01 Zlin, Czech Republic; (J.M.); (A.A.)
| | - Anna Adamkova
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavrečkova 275, 760 01 Zlin, Czech Republic; (J.M.); (A.A.)
| | - Mojmir Baron
- Department of Viticulture and Enology, Mendel University in Brno, Faculty of Horticulture, Valtická 337, 691 44 Lednice, Czech Republic; (L.S.); (B.P.); (M.B.)
| | - Jiri Sochor
- Department of Viticulture and Enology, Mendel University in Brno, Faculty of Horticulture, Valtická 337, 691 44 Lednice, Czech Republic; (L.S.); (B.P.); (M.B.)
- Correspondence: ; Tel.: +420-777-648-937
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11
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Impact of gliding arc plasma pretreatment on drying efficiency and physicochemical properties of grape. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102381] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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Cecchi L, Innocenti M, Urciuoli S, Arlorio M, Paoli P, Mulinacci N. In depth study of phenolic profile and PTP-1B inhibitory power of cold-pressed grape seed oils of different varieties. Food Chem 2018; 271:380-387. [PMID: 30236690 DOI: 10.1016/j.foodchem.2018.07.140] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2018] [Revised: 07/20/2018] [Accepted: 07/21/2018] [Indexed: 01/15/2023]
Abstract
This paper investigates the phenolic composition of 17 monocultivar commercial cold-pressed grape seed oils. Chromatographic profiles showed the presence of more than 28 molecules, 11 of which were successfully identified by HPLC-DAD-MS-TOF and HPLC-FLD analysis. Pinoresinol, ethyl caffeate and ethyl gallate were detected for the first time in these oils. The total phenolic content ranged between 0.83 mg/kg for Viognier sample to 15.16 mg/kg for Merlot org sample. The detected ethyl esters can be suggested as markers to evaluate the intensity of fermentation in grape seeds before oil extraction, and to control the sensorial quality of the produced oils. In addition, the inhibitory power of these phenolic extracts against Protein Tyrosine Phosphatase 1B enzyme (PTP-1B), overexpressed in type-two diabetes, was investigated for the first time. Data highlighted a good correlation between total phenolic content and inhibitory power, with pinoresinol, p-coumaric acid and quercetin making the greater contributions.
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Affiliation(s)
- Lorenzo Cecchi
- Dipartimento di NEUROFARBA, and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A), Università degli Studi di Firenze, Via Ugo Schiff 6, 50019 Sesto F.no (Firenze), Italy
| | - Marzia Innocenti
- Dipartimento di NEUROFARBA, and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A), Università degli Studi di Firenze, Via Ugo Schiff 6, 50019 Sesto F.no (Firenze), Italy
| | - Silvia Urciuoli
- Dipartimento di NEUROFARBA, and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A), Università degli Studi di Firenze, Via Ugo Schiff 6, 50019 Sesto F.no (Firenze), Italy
| | - Marco Arlorio
- Dipartimento di Scienze del Farmaco and DFB Center, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegiani 2, Novara, Italy
| | - Paolo Paoli
- Dipartimento di Scienze Biomediche, Sperimentali e Cliniche "Mario Serio", Università degli Studi di Firenze, Via Viale Morgagni 50, Firenze, Italy
| | - Nadia Mulinacci
- Dipartimento di NEUROFARBA, and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A), Università degli Studi di Firenze, Via Ugo Schiff 6, 50019 Sesto F.no (Firenze), Italy.
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