Exploring the Antioxidant Potential of Phenolic Compounds from Winery By-Products by Hydroethanolic Extraction
Abstract
:1. Introduction
2. Results and Discussion
2.1. Phenolic Content of Winery By-Products
2.2. Antioxidant Capacity of Winery By-Products
2.3. Principal Component Analysis
2.4. Phenolic Content and Antioxidant Capacity of Stem Varieties Hydroethanolic Extracts (50:50, v/v)
2.5. Phenolic Compound Identification in Hydroethanolic Stem Extracts (50:50, v/v) Using HPLC-DAD
2.5.1. Non-Flavonoids
Phenolic Acids
Stilbens
2.5.2. Flavonoids
Flavanols
Flavonols
Flavones
Anthocyanins
2.5.3. Proanthocyanidins
3. Materials and Methods
3.1. Chemicals and Reagents
3.2. Sampling
3.3. Preparation of Winery By-Products Extracts
3.4. Determination of Phenolic Content
3.4.1. Total Phenols Content
3.4.2. Ortho-Diphenols Content
3.4.3. Flavonoids Content
3.5. Determination of Antioxidant Capacity
3.5.1. Antioxidant capacity by Ferric-Reducing Antioxidant Power (FRAP)
3.5.2. Antioxidant Capacity by DPPH
3.5.3. Antioxidant Capacity by ABTS
3.6. Identification of Phenolic Compounds by HPLC-DAD
3.7. Statistical Analysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Sample Availability
References
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Spectrophotometric Assays | White-Stem Varieties | Red-Stem Varieties | ||||
---|---|---|---|---|---|---|
F | CL | V | MF | TF | TR | |
TPC (mg GA/g DW) | 59.51 ± 3.88 ab | 60.35 ± 1.63 ab | 64.43 ± 1.34 a | 61.54 ± 1.46 ab | 56.17 ± 1.16 b | 64.73 ± 1.40 a |
ODC (mg GA/g DW) | 50.65 ± 0.93 b | 53.30 ± 2.29 ab | 55.73 ± 0.68 ab | 58.93 ± 4.17 a | 54.08 ± 0.81 ab | 51.69 ± 0.80 b |
FC (mg CAT/g DW) | 35.62 ± 1.15 b | 36.89 ± 1.93 b | 45.09 ± 1.09 a | 40.66 ± 3.01 ab | 40.52 ± 0.05 ab | 43.76 ± 3.92 a |
FRAP (mmol T/g DW) | 0.55 ± 0.01 c | 0.56 ± 0.02 bc | 0.62 ± 0.01 a | 0.59 ± 0.02 abc | 0.55 ± 0.01 c | 0.61 ± 0.01 ab |
DPPH (mmol T/g DW) | 0.46 ± 0.01 c | 0.51 ± 0.01 bc | 0.58 ± 0.04 ab | 0.60 ± 0.03 a | 0.55 ± 0.04 ab | 0.56 ± 0.03 ab |
ABTS (mmol T/g DW) | 0.51 ± 0.01 b | 0.53 ± 0.01 b | 0.58 ± 0.00 a | 0.57 ± 0.00 a | 0.57 ± 0.01 a | 0.58 ± 0.01 a |
Class of Compounds | Peak Number * | Rt | Identified Compounds | Vitis vinifera L. Stems Varieties | |||||
---|---|---|---|---|---|---|---|---|---|
F | CL | V | MF | TF | TR | ||||
Phenolic Acids | 1 | 6.9 | Protocatechuic acid hexoside | X | X | <LOD Y | X | X | X |
3 | 8.9 | trans-caftaric acid | X | X | X | X | X | X | |
Stilbenes | 16 | 17.1 | Oxyresveratrol | X | X | X | X | <LOD | X |
19 | 17.8 | trans-piceid | <LOD | <LOD | <LOD | X | X | X | |
26 | 22.8 | ԑ-viniferin | X | X | X | X | <LOD | X | |
Flavanols | 6 | 10.2 | Catechin | X | X | X | X | X | X |
12 | 15.4 | Epicatechin gallate | X | X | X | X | <LOD | X | |
Flavonols | 9 | 11.8 | Quercetin-glucoside | <LOD | <LOD | <LOD | X | <LOD | X |
11 | 15.3 | Quercetin-3-rutinoside | X | X | X | X | X | X | |
13 | 16.0 | Quercetin-3-O-glucuronide | X | X | X | X | X | X | |
14 | 16.4 | Kaempferol-3-O-glucoside | X | X | X | X | <LOD | <LOD | |
18 | 17.6 | Kaempferol-7-O-β-d-glucopyranoside | <LOD | <LOD | <LOD | X | X | X | |
Flavones | 15 | 16.6 | Luteolin-rutinoside | X | <LOD | X | X | <LOD | <LOD |
Anthocyanins | 17 | 17.4 | Delphinidin-3-O-glucoside | <LOD | <LOD | <LOD | X | ||
20 | 19.0 | Cyanidin-3-O-glucoside | <LOD | <LOD | <LOD | <LOD | <LOD | X | |
22 | 20.0 | Petunidin-3-O-glucoside | <LOD | <LOD | <LOD | <LOD | <LOD | <LOD | |
23 | 21.7 | Peonidin-3-O-glucoside W | <LOD | <LOD | <LOD | <LOD | X | X | |
24 | 21.7 | Malvidin-3-O-glucoside W | <LOD | <LOD | <LOD | <LOD | X | X | |
25 | 22.1 | Delphinidin-3-O-acetylglucoside | <LOD | <LOD | <LOD | <LOD | X | X | |
27 | 27.8 | Peonidin-3-O-acetylglucoside | <LOD | <LOD | <LOD | <LOD | X | X | |
28 | 27.8 | Malvidin-3-O-acetylglucoside | <LOD | <LOD | <LOD | <LOD | X | X | |
29 | 29.4 | Delphinidin-3-O-p-coumaroylglucoside | <LOD | <LOD | <LOD | <LOD | X | X | |
30 | 29.9 | Cyanidin-3-O-p-coumaroylglucoside | <LOD | <LOD | <LOD | <LOD | X | X | |
31 | 31.0 | Petunidin-3-O-p-coumaroylglucoside Z | <LOD | <LOD | <LOD | <LOD | X | X | |
32 | 31.0 | Malvidin-3-O-p-coumaroylglucoside Z | <LOD | <LOD | <LOD | <LOD | X | X | |
Proanthocyanidins | 2 | 8.2 | Proanthocyanidin dimer (B-type) Isomer 1 | X | X | X | X | X | X |
4 | 9.5 | Proanthocyanidin dimer (B-type) Isomer 2 | <LOD | <LOD | X | X | <LOD | X | |
5 | 9.8 | Proanthocyanidin trimer (B-type) Isomer 1 | X | X | X | X | <LOD | <LOD | |
7 | 10.6 | Proanthocyanidin dimer-gallate Isomer 1 | X | X | X | X | X | X | |
8 | 11.2 | Proanthocyanidin dimer-gallate Isomer 2 | X | X | X | X | X | X | |
10 | 12.1 | Proanthocyanidin trimer (B-type) Isomer 2 | X | <LOD | X | X | X | <LOD | |
21 | 19.5 | Proanthocyanidin trimmer (B-type) monogallate | X | X | X | X | X | X |
WBP | Samples Number | Type of Variety | Varieties | Harvest | Sampling Step | Sub-Regions |
---|---|---|---|---|---|---|
Stems | 3 | Single white variety | F, V, MF | 2021 | After destemming | CC |
1 | Single white variety | CL | 2021 | BC | ||
2 | Single red varieties | TF, TR | 2021 | CC | ||
Pomace (Seeds, pulp, skins) | 2 | Single white variety | M | 2021 | Before fermentation | BC |
Single white variety | F | 2021 | CC | |||
1 | Mixture of several red varieties | TN, TF, So | 2021 | After fermentation | DS | |
Seeds | 2 | Single white variety | M | 2022 | Before fermentation | BC |
Mixture of several white varieties | Vio, MF, FP | 2022 | BC, CC, DS | |||
2 | Mixture of several red varieties | TN, TR, TB | 2022 | After fermentation | BC, CC, DS | |
Mixture of several red varieties | TN, TB, TA, TR | 2022 | CC | |||
Wine lees | 1 | Mixture of several white varieties | R, MF, Vio | 2022 | Post alcoholic fermentation | BC, CC, DS |
1 | Mixture of several red varieties | TN, TF, TR | 2022 | BC, CC, DS | ||
Grapevine shoots | 10 | Single white varieties | S, F, R, EC, A, Vio, CL, MR, MF, FP | 2021 | After pruning (lignified) | BC |
3 | Single red varieties | TA, TR, TB | 2021 | BC |
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Costa, R.D.; Domínguez-Perles, R.; Abraão, A.; Gomes, V.; Gouvinhas, I.; Barros, A.N. Exploring the Antioxidant Potential of Phenolic Compounds from Winery By-Products by Hydroethanolic Extraction. Molecules 2023, 28, 6660. https://doi.org/10.3390/molecules28186660
Costa RD, Domínguez-Perles R, Abraão A, Gomes V, Gouvinhas I, Barros AN. Exploring the Antioxidant Potential of Phenolic Compounds from Winery By-Products by Hydroethanolic Extraction. Molecules. 2023; 28(18):6660. https://doi.org/10.3390/molecules28186660
Chicago/Turabian StyleCosta, Rui Dias, Raúl Domínguez-Perles, Ana Abraão, Véronique Gomes, Irene Gouvinhas, and Ana Novo Barros. 2023. "Exploring the Antioxidant Potential of Phenolic Compounds from Winery By-Products by Hydroethanolic Extraction" Molecules 28, no. 18: 6660. https://doi.org/10.3390/molecules28186660