Green Extraction of Antioxidants from Different Varieties of Red Grape Pomace

Otero-Pareja, María José; Casas, Lourdes; Férnandez-Ponce, M.T.; Mantell, Casimiro; Ossa, E.J. Martı́nez de la

doi:10.3390/molecules20069686

Cited by 102 publications

(66 citation statements)

References 44 publications

(76 reference statements)

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“…By opposition, the main limitations often reported are the low selectivity towards the analytes during extraction, and many interferents may be extracted during the extraction process, an exaggerated dilution of the analytes, especially when a large number of cycles are used, and the high requirements in instrumentation, which increases their costs [103][104][105]. However, these limitations in PLE are a well-known extraction technique and have been used for the extraction of polyphenols from several diferent matrices [106][107][108][109][110][111].…”

Section: Pressurized Liquid Extraction (Ple)mentioning

confidence: 99%

Phenolics in Foods: Extraction, Analysis and Measurements

Aires¹

2017

Phenolic Compounds - Natural Sources, Importance and Applications

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The increasing consumers demands to acquire healthier fruits and vegetables as well as the urgency in looking to natural compounds with antioxidant activity and enhanced antimicrobial activity against antibiotic-resistant pathogenic bacterial strains have encouraged a quick expansion of research studies about enhanced phenolic extraction and identiication methods. Considering the importance of phenolics as natural compounds with antioxidant and antimicrobial activity, this chapter aims to present the most updated information about extraction methods, ranging from the traditional to the most advanced processes, as well as the access to the modern methods used in the identiication and quantiication of phenolics. The main goal of this chapter is to provide the reader with a broad view on the diferent protocols used to extract, identify and quantify phenolic compounds from diferent kinds of foods, including fruits and vegetables.Keywords: phytochemicals, extraction, determination, colorimetric methods, HPLC, HPLC-MS IntroductionThe growing resistance of pathogenic bacterial isolates against the traditional chemical antibiotics as well as the resurgent of old disappeared diseases associated with the constant consumers' demanding of healthier, nutritious and safe food has led the researchers to focus on searching for new, safe and efective molecules. One class of such molecules is the class of polyphenols. Polyphenols are a ubiquitous class of compounds largely present in plants as their secondary metabolites, which are synthesized during their normal development [1] in response to several stressful biotic and abiotic factors [2,3]. This class of compounds are a much diversiied group derived from the amino acids phenylalanine and tyrosine and The results from the last decade's research have shown that polyphenols have important beneicial properties for human health, including antioxidative, antiaging, antibacterial and antimutagenic [7][8][9][10][11]. Moreover, the recent evidence of their interaction with proteins, DNA and other biological molecules has enhanced their exploitation for the production of new natural product-derived therapeutic agents. Despite these advantages, several limitations still persist, particularly those related with their extraction eiciency, which afects the large-scale use of some of these substances. The diiculties in screening, extracting, separation and purifying these compounds have increased the development of new and modern methods to address these limitations. In this context, the aim of this chapter is to present an updated review about sources, technologies and methods that have been developed until now to improve the extraction, detection, separation and full characterization of such beneicial compounds, with special emphasis to their possible application in the design of nutraceuticals and functional food products. Foods as natural resources of phenolicsPolyphenols have been exhaustively studied in their diferent natural matrices such as fruits, vegetables, teas, algae a...

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Section: Pressurized Liquid Extraction (Ple)mentioning

confidence: 99%

Phenolics in Foods: Extraction, Analysis and Measurements

Aires¹

2017

Phenolic Compounds - Natural Sources, Importance and Applications

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“…In regard to the solvent selected in the extraction, ethanol is a more suitable polar modifier due to its volatility. Moreover, ethanol has been studied as one of the most environmentally-friendly solvents and it is recognized as safe according to the European Food Safety Authority (EFSA) and FAO/WHO Expert Committee on Food Additives [41][42][43].…”

Section: Effects Of Different Ethanol Concentrationmentioning

confidence: 99%

Optimization of Ultrasonic-Assisted Extraction of Flavonoid Compounds and Antioxidants from Alfalfa Using Response Surface Method

2015

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Ultrasonic-assisted extraction (UAE) was used to extract flavonoid-enriched antioxidants from alfalfa aerial part. Response surface methodology (RSM), based on a four-factor, five-level central composite design (CCD), was employed to obtain the optimal extraction parameters, in which the flavonoid content was maximum and the antioxidant activity of the extracts was strongest. Radical scavenging capacity of the extracts, which represents the amounts of antioxidants in alfalfa, was determined by using 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonicacid) (ABTS) and 2,2′-diphenyl-1-picrylhydrazyl (DPPH) methods. The results showed good fit with the proposed models for the total flavonoid extraction (R 2 = 0.9849), for the antioxidant extraction assayed by ABTS method (R 2 = 0.9764), and by DPPH method (R 2 = 0.9806). Optimized extraction conditions for total flavonoids was a ratio of liquid to solid of 57.16 mL/g, 62.33 °C, 57.08 min, and 52.14% ethanol. The optimal extraction parameters of extracts for the highest antioxidant activity by DPPH method was a ratio of liquid to solid 60.3 mL/g, 54.56 °C, 45.59 min, and 46.67% ethanol, and by ABTS assay was a ratio of liquid to solid 47.29 mL/g, 63.73 °C, 51.62 min, and 60% ethanol concentration. Our work offers optimal extraction conditions for total flavonoids and antioxidants from alfalfa.

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“…Undoubtedly, grapes are an abundant fruit crop worldwide, being Vitis vinifera the species most frequently cultivated for wine production (Otero-Pareja, Casas, Fernández-Ponce, Mantell, & Ossa, 2015;Barba, Zhu, Koubaa, Sant'Ana, & Orlien, 2016).…”

Section: Introductionmentioning

confidence: 99%

“…Grape pomace, the major winery sub-product, consists of the waste seeds, skins and stems that remain after the grape pressing process, characterized by an expressive content of phenolic compounds due to the incomplete extraction that occurs during the winemaking process. (Jara-Palacios et al, 2015;Otero-Pareja et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Stability and biological activity of Merlot (Vitis vinifera) grape pomace phytochemicals after simulated in vitro gastrointestinal digestion and colonic fermentation

Corrêa

Haminiuk

Barros

et al. 2017

Journal of Functional Foods

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a b s t r a c tGrape pomace is an abundant/accessible food industry by-product that contains a wide range of phenolic compounds, which have been related to several health benefits and bioactivities. The aim of this study was to mimic the gastrointestinal digestion and the colonic fermentation of Merlot grape pomace, in order to unravel possible phytochemical contents reductions and the processes associated with them, as a tentative to relate the phenolic compound profiles of the extracts with their biological properties. LC-DAD-ESI/MS suggested that the in vitro digestion process promoted drastic qualitative and quantitative reductions in the phenolic compounds profile of the Merlot grape pomace crude extract. Such alterations could be related to the decreases of some bioactivities of the extract, which seems to be the case of antioxidant and antibacterial properties, although not in a directly proportional manner. However, the simulated colonic fermentation seems to have a positive effect over the extract's antiproliferative potential.

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Green Extraction of Antioxidants from Different Varieties of Red Grape Pomace

Cited by 102 publications

References 44 publications

Phenolics in Foods: Extraction, Analysis and Measurements

Phenolics in Foods: Extraction, Analysis and Measurements

Optimization of Ultrasonic-Assisted Extraction of Flavonoid Compounds and Antioxidants from Alfalfa Using Response Surface Method

Stability and biological activity of Merlot (Vitis vinifera) grape pomace phytochemicals after simulated in vitro gastrointestinal digestion and colonic fermentation

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