Pisco grape pomace: Iron/copper speciation and antioxidant properties, towards their comprehensive utilization

Rodríguez-Ramos, Fátima; Cañas-Sarazúa, Raúl; Briones-Labarca, Vilbett

doi:10.1016/j.fbio.2022.101781

Cited by 8 publications

(4 citation statements)

References 26 publications

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“…Rodríguez-Ramos et al (2022) worked with pisco grape pomace dehydrated in a convective dryer at 40°C; they determined TPC (Folin) in a range of 33.00-65.00 mg g − 1 d.m., the differences with this study are attributed to the variety (90 % Austria muscatel and 10 % edro Jimenez/Rosa pastill) and type extraction used (ultrasound) [19].…”

Section: Phenolic Compoundscontrasting

confidence: 75%

“…However, most of the information focuses on red grape pomace rather than grapes destined for pisco production. Among the few studies that exist, it is mentioned that in this type of pomace, the presence of pyrogallol, catechin, epicatechin, and low amounts of gallic acid also mentions that quercetin and rutin were found in seeds [19]. For example, berries have been reported to contain rich phenolic compounds such as anthocyanins, kaempferol, catechins, myricetin, quercetin, and epicatechins.…”

Section: Identi Cation Of Individual Phenolic Compounds By Hplcmentioning

confidence: 99%

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Application of Vacuum and Convective Drying Processes for the Valorization of Pisco Grape Pomace to Enhance the Retention of its Bioactive Compounds

Poblete,

Quispe-Fuentes,

Aranda

et al. 2023

Waste Biomass Valor

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Purpose Pisco grape pomace is a waste product from the pisco industry, and their research is minimal compared to other wastes. However, in recent years, with the growing interest in reducing the environmental impact and converting these residues into novel by-products, the research, and their evaluation in each stage can contribute signi cantly to ensuring their recovery. This study evaluated the kinetics of vacuum and convective drying from grape pomace at different temperatures and the in uence on the retention of polyphenolic compounds and antioxidant activity, as scalable alternatives for agro-industry.Methods Liquid chromatography and spectrophotometry were used for polyphenols pro le characterization and antioxidant activity evaluated. ResultsThe best drying grape pomace process was vacuum drying at 60 °C with a short drying time (210 min), and diffusivity values were higher (6.64 x 10-10 m 2 s -1 ) than those obtained by other drying conditions. The model that best ts the experimental data was the Midilli Kucuk model. Vacuum drying at 60 °C obtained the highest content of polyphenols and avonoids, and signi cant antioxidant capacity was obtained. The gallic acid, 4-hydroxybenzoic acid, catechin, epicatechin and rutin were found in grape pomace.Conclusions To preserve the bioactive compounds in pisco grape pomace and reduce energy costs, vacuum drying at 60 °C is an attractive alternative to revalue this waste, maintain the bio-compounds, and reduce drying times. The results of this study will contribute to the careful and e cient use of this residue, which in the future can have commercial value due to the biological properties of its bioactive compounds present. HighlightsThe vacuum drying at 60 °C preserves the bioactive compounds in pisco grape pomaceThe convective drying at 60 °C was the highest value of an antioxidant activityThe gallic and 4-hydroxybenzoic acids, catechin, epicatechin, and rutin were found in grape pomaceThe grape pomace has a high total dietary ber value of 51 %, mainly of the insoluble fraction Statement of NoveltyDrying alternatives as scalable strategies to preserve bio-compounds from pisco pomace with high water content and large volumes in a short season. We consider that the application of adequate drying as an initial stage to stabilize this type of waste is crucial to retain valuable bio-compound and establish a circular economic strategy focused on the transformation of future by-products with biological properties.

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Section: Phenolic Compoundscontrasting

confidence: 75%

Section: Identi Cation Of Individual Phenolic Compounds By Hplcmentioning

confidence: 99%

Application of Vacuum and Convective Drying Processes for the Valorization of Pisco Grape Pomace to Enhance the Retention of its Bioactive Compounds

Poblete,

Quispe-Fuentes,

Aranda

et al. 2023

Waste Biomass Valor

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“…Notably, most systematic reviews analyse the use or rather reuse of residues from the winemaking process or grape waste (e.g. Perra et al 2022;Ferrer-Gallego and Silva 2022;Rodríguez-Ramos et al 2022;Kassongo et al 2020) or even reuse of residues from vine pruning (e.g. Jesus et al 2022).…”

Section: Introductionmentioning

confidence: 99%

Wine waste valorisation: crushing the research domain

Abbate,

Centobelli,

Di Gregorio

2024

Rev Manag Sci

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In the past few years, the wine industry has shown an increasing interest in sustainability issues. There is growing agreement that circular economy solutions are essential for achieving the United Nations Sustainable Development Goals (SDGs). Implementing circular economy strategies can enhance the environmental and economic sustainability of wine production processes. In this context, waste valorisation and industrial symbiosis are widely discussed circular economy strategies. However, there is a gap between theory and actual practical implementation. The present paper uncovers the state of the art in the field of research by conducting a systematic literature review on a sample of 67 scientific papers, further including grey literature to obtain a more comprehensive overview of the phenomenon under investigation. The results of this study highlight the urgent need for the industry and the scientific community to investigate sustainable and profitable alternatives for wine waste valorisation. The tight ties between academia and business may support the wine industry in addressing this shift. Finally, this study proposes a research agenda for future studies. This includes sustainable practices for valorising raw materials at their maximum potential and the reduction of waste stream disposal. In order to implement circular strategies, including the recovery and recycling of valuable waste, modern wineries should implement technical, managerial, and valorisation strategies.

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“…To the present date, because of these biological features, among the diverse valorization alternatives, grape pomace has been highlighted in terms of its antioxidant, anti-inflammatory, and antimicrobial activities, which confers to it preventive potential against an array of pathophysiological conditions [8,9]. In this regard, recent studies have already demonstrated, in vitro, important biological traits of grape pomace's phytochemicals, namely radical scavenging and reducing power, anti-inflammatory activity in cell lines, such as in alveolar epithelial type I cells (R3/1 cell line), resorting to the interaction with the translocation factor NF-κB, as well as antibacterial activity against several species and strains of medical interest, e.g., Staphylococcus aureus and Enterococcus faecalis [10][11][12]. Based on these biological capacities, functional extracts from these materials would help to replace, to some extent, or reduce the concentration of synthetic products nowadays used as preservatives in manufactured food products, whose effects on human health is under discussion [13].…”

Section: Introductionmentioning

confidence: 99%

Optimization of the Extraction Methodology of Grape Pomace Polyphenols for Food Applications

et al. 2023

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This study aims to take advantage of the wine industry by-products and extract bioactive compounds from grape pomace by applying methodologies susceptible to be integrated easily into industrial workflows because of the association with standard instrumentation and facilities, while the main factors affecting the efficiency of the process have been optimized. The sampling consisted of two grape varieties: ‘Touriga Nacional’ and ‘Sousão’. A response surface methodology (RSM) method was used to optimize the extraction conditions based on three independent variables according to the chemical characteristics and stability/lability traits associated with polyphenols; the main bioactive phytochemical in grape pomace: solvent (50%, 70%, and 90% ethanol); temperature (20 °C, 40 °C, and 60 °C); and pH (0.5% HCl, 2% HCl, and 3.5% HCl). The phytochemical profile, as well as the radical scavenging and reducing powers were determined on 27 different samples. The highest yield and antioxidant activity corresponded to extracts obtained at 60 °C using 3.5% HCl and 70% ethanol. The values for total phenols and flavonoids were 44.93 mg of gallic acid equivalents (GAE) and 22.95 mg of catechins equivalents (CE) per gram, respectively. Concerning the evaluation of antioxidant capacity using various assays such as ABTS, DPPH, and FRAP, the results obtained were 0.30, 0.43, and 0.36 mmol of Trolox equivalent antioxidant capacity (TEAC) per gram, correspondingly. The analysis of the extract obtained with the best extraction performance using these parameters via High-Performance Liquid Chromatography–Mass Spectrometry has been also performed, allowing us to identify fourteen (14) compounds, including phenolic acids (n = 3), flavonols (n = 7), and anthocyanins (n = 4). As a result of this process, the best conditions for the production of a natural and environmentally friendly dye, not only avoiding waste but also reusing these by-products, were achieved.

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Pisco grape pomace: Iron/copper speciation and antioxidant properties, towards their comprehensive utilization

Cited by 8 publications

References 26 publications

Application of Vacuum and Convective Drying Processes for the Valorization of Pisco Grape Pomace to Enhance the Retention of its Bioactive Compounds

Application of Vacuum and Convective Drying Processes for the Valorization of Pisco Grape Pomace to Enhance the Retention of its Bioactive Compounds

Wine waste valorisation: crushing the research domain

Optimization of the Extraction Methodology of Grape Pomace Polyphenols for Food Applications

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