Search Results (37)

The valorization of winery by-products is a sustainable strategy for receiving valuable bioactive compounds. The aim of this study was to obtain Syrah grape seed extract and investigate the stability of extract phenolic compounds and antioxidant capacity. Separated grape seeds from grape pomace were dried under two different conditions: 23 °C for 10 days and 40 °C for 24 h. Polyphenols were extracted from the dried seeds using 70% aqueous ethanol under magnetic stirring at 600 rpm for 3 h. The yield, color, nutrition value, and mineral contents of the extract were determined. The obtained extracts from the seeds dried at different temperatures were concentrated using a vacuum evaporator. The concentrate was subsequently divided into three forms: liquid, lyophilized, and dried at 40 °C. The individual phenolic components of the lyophilized grape seed extract were determined by HPLC. All extracts were stored at 4 °C and 23 °C for 10 months. The effect of the grape seed drying conditions, extract forms, storage temperature, and time on the total phenolic content, total flavonoids, procyanidins, and antioxidant capacity of the extracts was investigated. Changes in these parameters were evaluated at 0, 3, 6, and 10 months of storage. Degradation kinetics on the basis of antioxidant activity during extracts storage were calculated. Additionally, the individual phenolic composition of liquid and lyophilized Syrah grape seed extracts stored for 10 months was determined by HPLC. The degradation degree of the individual compounds in the extracts was calculated. Full article

The roots of Cannabis sativa L., historically overlooked, are gaining attention as a potential source of bioactive compounds with antioxidant, antimicrobial, and anti-inflammatory properties. While previous studies have focused on extractions using ethanol, water, or supercritical CO₂, the feasibility of edible oil-based extraction remains largely unexplored. This study evaluated the extraction of root compounds using hemp seed oil, MCT coconut oil, and grape seed oil at six temperatures (50–90 °C). Extracts were analyzed by GC–MS for compound identification and quantification, and antioxidant activity was assessed using the DPPH assay, ABTS test and β-carotene bleaching method, with results statistically evaluated by ANOVA. Friedelin was successfully extracted with all oils, with grape seed oil yielding the highest concentration (0.810 mg/g dry roots), achieving recoveries higher than those previously reported for ethanol-based extractions. All extracts demonstrated positive antioxidant activity, with grape seed oil, both alone and combined with extracts, showing higher values across the three methods. ANOVA revealed a significant effect of solvent type on both Friedelin concentration and antioxidant capacity. These results demonstrate that edible oils are effective solvents for extracting bioactive compounds from C. sativa roots, supporting their potential application in cosmetic or medicinal formulations. Full article

This study employed UPLC-MS/MS to determine the contents of major polyphenolic compounds and proanthocyanidins (PCs) in Kyoho grape seeds, optimized the extraction method and conditions for PCs using response surface methodology (RSM), and further evaluated the scavenging activities of PCs against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl (•OH) radicals as well as their effects on growth, immunity, and oxidative stress in mice. Three hundred and sixty 3-week-old male mice (42.28 ± 0.31 g) were assigned to a single factor complete randomized trial design and fed with six different diets including 0 mg/kg vitamin E(VE) + 0 mg/kg PCs, 100 mg/kg VE, 25 mg/kg PCs + 75 mg/kg VE, 50 mg/kg PCs + 50 mg/kg VE, 75 mg/kg PCs + 25 mg/kg VE and 100 mg/kg PCs, respectively. The results demonstrated that PCs were identified as the predominant phenolic compounds, accounting for 29.6% of total phenolic substances in Kyoho grape seeds. Additionally, the ultrasound-assisted extraction method was superior to the shaker-assisted and low-temperature infiltration extraction methods, with optimal conditions of 60% ethanol concentration, material-to-liquid ratio of 1:20 g/mL, temperature of 30 °C, and extraction time of 50 min. Scanning electron microscopy (SEM) revealed that ultrasound treatment effectively disrupted the seed surface structure, facilitating PC release. In vitro, PCs exhibited significantly stronger DPPH and hydroxyl radical (•OH) scavenging activities than vitamin C (VC), Trolox, and gallic acid. Compared with the control group, mice fed diets containing PCs and VE showed higher superoxide dismutase (SOD) activity, glutathione peroxidase (GSH-PX) activity, and total antioxidant capacity (TAOC), Catalase (CAT), GPX and inflammation factor 10 (IL-10) genes levels in the serum and liver (p < 0.05), whereas the levels of immunoglobulin G (IgG), immunoglobulin A (IgA), immunoglobulin M (IgM), tumor necrosis factor α (TNF-α), interleukin-1β (IL-1β), and interleukin-6 (IL-6), as well as the mRNA expression of IL-1β and TNF-α, showed the opposite trend (p < 0.05). In conclusion, the antioxidant capacity of PCs was stronger than that of VC and VE. The addition of PCs improved the antioxidant activity and immune function of mice. Full article

A robust Folin–Ciocalteu method, coupled with an optimized ultrasonic-assisted extraction, was established for accurate quantification of total polyphenols in high-oil grape seed matrices, where lipid interference and low extraction efficiency have been persistent challenges. Samples were first defatted with n-hexane to eliminate lipid interference. Key colorimetric parameters—Folin–Ciocalteu reagent volume, Na₂CO₃ concentration, reaction temperature, and time—were systematically optimized and validated for linearity, precision, and recovery. Subsequently, using defatted grape seed powder as the raw material, a four-factor, three-level Box–Behnken design combined with response surface methodology was employed to optimize the four extraction parameters: solid-to-liquid ratio, ethanol concentration, extraction temperature, and extraction time. The optimal conditions were 0.5 mL of Folin–Ciocalteu reagent, 20% Na₂CO₃, and reaction at 30 °C for 2.0 h, yielding a linear calibration curve (R² = 0.9991) with satisfactory methodological validation. Optimal extraction (52% ethanol, 1:50 w/v, 68 °C, 21 min) achieved a total polyphenol content of 2.93 × 10⁴ mg·kg⁻¹, closely matching the predicted value (relative error = 0.34%). Analysis of seven grape seed varieties from the Hebei Province revealed significant content variation (p < 0.05), ranging from 3.24 to 7.47 × 10⁴ mg·kg⁻¹, with Rose grape seeds exhibiting the highest level. The developed method effectively overcame matrix interference from high oil content, offering a reliable, efficient tool for screening high-polyphenol grape seed varieties and supporting the development of value-added functional products. Full article

The aim of this study was to obtain and characterize grape seed extract and to demonstrate its potential immunomodulatory properties in the autoimmune disease systemic lupus erythematosus (SLE). A Syrah grape seed extract was obtained using 70% aqueous ethanol, magnetic stirrer, 3 h. The obtained extracts were concentrated by vacuum evaporation and dryer at 40 °C. The total phenolic content (TPC), the total amount of flavonoids (TF) and procyanidins (PC), and the antioxidant (AO) capacity of the extract were determined by spectrophotometric methods. The individual composition of the extract was demonstrated by the high-performance liquid chromatography (HPLC) method. The effect of grape seed extract (GSE) on peripheral blood mononuclear cells (PBMC) from healthy donors and patients with SLE was studied to compare Th1 and Th2 subsets and their expression of key activation markers—CD25 and HLA-DR. PBMC were cultured in the presence or absence of GSE, and the effects on Th1 and Th2 cells were analyzed by flow cytometry. GSE treatment increased the proportion of Th1 cells in both healthy individuals and SLE patients. In addition, a significant upregulation of the late activation marker HLA-DR was observed on Th1 cells obtained from patients with systemic lupus erythematosus (SLE). No significant effects were found on Th2 cell populations. These findings indicate that GSE can stimulate Th1-mediated immune responses in SLE, proving its potential immunomodulatory properties beyond its known antioxidant effects. Full article

Development of bio-based active packaging systems for lipid stabilization presents critical importance in preserving lipid integrity and ensuring food safety. Zein/citric acid (Z/CA) composite films containing grape seed ethanol extract (GSEE) (0–8% w/w) were prepared by the solvent casting method. The structural, functional, and environmental properties of the films, including physical and chemical properties, mechanical properties, antioxidant capacity, antibacterial activity, oxidation inhibition effect, and biodegradability, were comprehensively characterized and evaluated. Progressive GSEE enrichment significantly enhanced film thickness (p < 0.05), hydrophobicity, and total phenolic content, while increasing water vapor permeability by 61.29%. Antioxidant capacity demonstrated radical scavenging enhancements of 83.75% (DPPH) and 89.33% (ABTS) at maximal GSEE loading compared to control films. Mechanical parameters exhibited inverse proportionality to GSEE concentration, with tensile strength and elongation at break decreasing by 28.13% and 59.43%, respectively. SEM microstructural analysis revealed concentration-dependent increases in surface asperity and cross-sectional phase heterogeneity. Antimicrobial assays demonstrated selective bacteriostatic effects against Gram-negative pathogens. Notably, the composite film containing 6 wt% GSEE had a remarkable restraining effect on the oxidation of lard. The soil degradation experiment has confirmed that the Z/CA/GSEE composite film can achieve obvious degradation within 28 days. The above results indicate that the Z/CA/GSEE composite material emerges as a promising candidate for sustainable active food packaging applications. Full article

Grape seeds are a rich source of bioactive compounds, especially polyphenols, which are known for their antioxidant and anti-aging properties. The aim of this study was to extract phytochemicals from the Lebanese grape variety “Obeidi” and incorporate them into liposomes and hyalurosomes in order to select the most effective formulation for improving skin properties and protecting against oxidative damage. Grape seeds were extracted by a sustainable ethanol-water method, yielding a total phenolic content (TPC) of 376 ± 16 mg/g (gallic acid equivalents) and an antioxidant activity of 0.58 ± 0.04 µg/mL (trolox equivalents). HPLC analysis identified catechins (4.51 mg/g), gallic acid (3.2 mg/g) and epicatechins (0.88 mg/g) as the dominant phenolics. The extract was encapsulated in liposomes and hyalurosomes with a mean diameter of 148–159 nm, polydispersity index < 0.3, and zeta potentials of −47 to −44 mV, and remained stable for three months at 4 °C. In vitro studies showed that hyalurosomes significantly increased keratinocyte viability by up to 144% and provided better protection against oxidative stress compared to liposomes. A 12-week clinical study involving 40 volunteers was conducted to evaluate the efficacy of extract-loaded hyalurosomes as an “anti-aging serum” by assessing various skin parameters. This treatment resulted in improved skin hydration, a reduction in wrinkle depth, and a slight decrease in melanin and erythema levels as demonstrated by imaging. These results are promising for cosmeceutical applications using grape seed extract loaded in hyalurosomes. Full article

Few investigations have been conducted to evaluate pressurized liquid extraction (PLE) technology as a sustainable method for the recovery of phenolic compounds of grape seed by-products. In this study, PLE combined with an experimental design was evaluated for optimizing the sustainable extraction of phenolic compounds from grape seed by-products. The solvent ethanol content (X1, 0–100%), temperature (X2, 20–100 °C) and time (X3, 1–11 min) were studied as independent experimental factors. Yield, TPC, antioxidant activity and phenolic composition were analyzed as optimized dependent variables. Two optimal extraction conditions at different temperatures (20 °C and 100 °C) were found, but thermal degradations at 100 °C allowed for selecting the optimal condition as 75% ethanol, 11 min and 20 °C. The optimal extracts showed high phenolic content (TPC = 350.80 ± 3.97 mg GAE/g extract) and antioxidant activity (ABTS, 9.31 ± 0.33 mmol Trolox/g extract), mainly composed of polymeric and mono-oligomeric flavan-3-ols. The digestion process reduced the TPC and antioxidant activity due to the low bioaccessibility of the flavan-3-ols, mainly as catechin, epicatechin and polymeric proanthocyanidin losses during the digestion process. However, increases in the antioxidant activity of the basolateral side (DDPH, 0.061 ± 0.000 mmol Trolox/g extract) were determined after in vitro transepithelial transport, which is a consequence of bioavailable catechin and epicatechin and reduced amounts of dimer B₂, dimer B₁, epicatechin gallate and gallic acid. Consequently, PLE combined with hydroalcoholic solvents at a low temperature resulted in a valuable methodology to obtain sustainable extracts from grape seed by-products (contributing to the circular economy), containing bioavailable phenolic compounds, which are able to increase the antioxidant status. Full article

Wine production is one of the most important agricultural activities. The winemaking process generates a considerable volume of different residues characterized as by-products, such as pomace, seeds, stems, and skins. By-products are rich in polyphenols with antioxidant and antibacterial properties and may act as bacteriostatic or bactericidal agents against food-borne pathogens, improving food safety by enhancing antibiotic efficacy and reducing bacterial resistance. The aim of this study was to evaluate the phenolic composition and antioxidant activity of grape components (skins, seeds, and stems) from three red grape varieties (Periquita, Gamay, and Donzelinho Tinto) and determine their antibacterial activity against antibiotic-resistant bacteria, including Escherichia coli in food-producing animals and Listeria monocytogenes from food products and food-related environments. Ten phenolic compounds were quantified in these red grape varieties, with specific compounds found in different parts of the grape, including phenolic acids and flavonoids. Flavonoids are abundant in seeds and stems, malvidin-3-O-glucoside being the main anthocyanin in skins. The ethanolic extract from the seeds showed in vitro concentration-dependent activity against reactive species like ^•NO and O₂^•−. Gamay extract was the most effective, followed by Donzelinho Tinto and Periquita. Extracts showed varying antibacterial activity against Gram-positive and Gram-negative bacteria, with stronger effects on Gram-positive bacteria. L. monocytogenes was more susceptible, while E. coli was limited to three strains. Seeds exhibited the strongest antibacterial activity, followed by stems. The results of our study provide evidence of the potential of grape by-products, particularly seeds, as sources of bioactive compounds with antioxidant and antibacterial properties, offering promising avenues for enhancing food safety and combating antibiotic resistance in food production and related environments. Full article

Vitis vinifera is the grape variety used in the production of wine and other products. In the wine production process, many of the vine’s by-products are wasted, namely seeds and stems. Given the proportion of wine production worldwide, the quantity of by-products is beginning to be an environmental problem, making it urgent to take measures for their use to obtain bioactive compounds with health benefits. The aim of this work was to study the antioxidant and antimicrobial activities of extracts from the seeds and stems of four Portuguese grape varieties: Touriga Franca, Touriga Nacional, Viosinho, and Tinta Roriz. Total phenolic (TPC) and total flavonoids (TFC) contents present in the different extracts were evaluated, as well as the antioxidant activity, by DPPH and FRAP methods. TPC and TFC values of the stem’s extracts are much higher than those of the seeds of the same grape variety in the same solvent. The antioxidant activity of aqueous and ethanolic stem extracts is higher than that obtained for the seeds, showing that antioxidant activity is related to the content of polyphenols. The antimicrobial activity of different stem and seed extracts was determined against yeasts and Gram-positive and Gram-negative bacteria, and the effect was determined based on the minimal inhibitory concentrations calculated (MIC). In general, the ethanol:water (1:1) extract of the seeds from the different varieties tested inhibited C. albicans ATCC10231 and C. krusei ATCC6258 growth even at 200 μg/mL, and the effect was fungicidal at 200 μg/mL. The same type of extract showed selective antimicrobial activity, inhibiting S. aureus ATCC29213 growth but having no effect against E. coli ATCC25922 even at 200 μg/mL. The effect against S. aureus was bactericidal (at 200 μg/mL) for Touriga Franca, Touriga Nacional, and Viosinho. Taking all these results into account, it can be concluded that the by-products of the grape varieties tested are important sources of bioactive products, particularly as antioxidants and antimicrobials. Full article

The winemaking process generates an annual global production of about 10 million tons of waste consisting of stalks, skin, and seeds. The possible reutilization of wine pomace is strictly linked to its chemical composition. In this preliminary study, three different Sardinian white grapes (Malvasia, Vermentino and Nasco) grown in the same area were evaluated through a whole wine production chain. To reduce environmental impact, all the grapes were treated following the integrated production practice (IPP) strategies. The adopted agronomic methods and the main physico-chemical parameters of the fresh fruits and musts were evaluated. A fully qualitative and quantitative characterization of the phenolic fraction of the pomace extracts was performed by HPLC-DAD after a post-winemaking process. Water and ethanol were utilized as green solvents in the extraction process. Additionally, the entire pomace post-winemaking process was carried out within the winery facilities to reduce energy loss and road transportation. The findings demonstrated that large amounts of beneficial polyphenols are present in pomace extracts, and that the type of grape used, agronomic practices, and winemaking method all influence the quantity and quality of the extracts. The polyphenol concentrations in the Vermentino (28,391.5 ± 7.0 mg/kg) and Malvasia pomace (11,316.3 ± 6.5 mg/kg) were found to be the highest and lowest, respectively. Full article

Grapes, especially those of the red varieties, have a high content of polyphenolic compounds. After the removal of the juice during the winemaking process, the grape marc (peels and seeds) remains as waste, making it a promising source for the isolation of polyphenols. The separation, recovery, and enrichment of samples of phenolic compounds offers the possibility of their subsequent utilization in the food, pharmaceutical, and cosmetics industries. In this paper, results are presented on both laboratory and pilot scales, including the effect of basic extraction parameters such as the solvent (water, ethanol, acetone, polyethylene glycol, ethyl acetate, and their respective 50% aqueous solutions), the solid/liquid ratio, the extraction time, and the temperature. The enrichment of the extracts in phenolic compounds was performed with the help of a series of membrane processes and rotary evaporation. The experiments showed the presence of almost all known compounds reported in the literature with pro-anthocyanidins (dimers-trimers) and flavan-3-ols together with various metabolites accompanied by a significant reduction in the values of total organic load. Full article

The objective of this work was to determine the phenolic composition, chemical and cellular antioxidant activity, cytotoxicity in human cells, and peroxidative inhibition of the defatted fraction of grape (Vitis labrusca) and blackberry (Rubus fruticosus) seeds. Soxhlet extraction (Sox) was used to extract the fat and obtain the degreased material. A statistical optimization study was developed to maximize the extraction of bioactive compounds and antioxidant activity from defatted grape and blackberry seeds. Simultaneous optimization was applied with a combination of 35.9 min of extraction and a solid-to-solvent ratio of 1 g of defatted grape seed to 61.28 mL of an extracting solvent (60% ethanol) and 62.1 min of extraction and a solid-to-solvent ratio of 1 g of defatted blackberry seed to 64.1 mL of an extracting solvent (60% ethanol). In the cell viability assay, HepG2 cancer cells seemed more sensitive to grape and blackberry extracts, while Ea.hy926 hybrid cells showed more resistance to their effects. In general, the extracts presented low/no cytotoxicity, exhibited a protective effect against H₂O₂-induced ROS production, and demonstrated antioxidant activity and a protective effect on the erythrocytes when subjected to hypotonic and isotonic conditions not presenting hemolytic behavior (5.0 to 10.0 μg GAE/mL). Thus, the results provided a broad assessment of the bioactivity of the extracts obtained using a simple and low-cost process developed by employing non-toxic solvents and with the potential to be used in technological applications. Full article

As we address important societal needs, the circular economy equips us with the means to jointly combat climate change and biodiversity loss, including the revaluation of waste. The wine-making process is a huge generator of waste, creating problems for manufacturers every year; therefore, an appropriate management and valorisation of winery wastes are crucial, even if it is difficult. This results from the hardship of disposing of grape marc, which is considered a pollutant for the environment. In the past, the simplest option for this waste disposal was the payment of a fee around EUR 3000, which recently increased up to EUR 30,000–40,000. Several environmentally friendly technologies have been proposed for the recovery of cellar waste. Fermentation of grape residue, pruning, or wine-making lees have been reported to yield lactic acid, surfactants, xylitol, ethanol, and other compounds. In addition, grape pulp and seeds are rich in phenolic compounds, which have antioxidant properties, and tartaric acid from vinasse can be extracted and marketed. Additionally, complex phenol mixtures, such as those found in wine residues (seeds, bark, stems, or leaves), are effective as chemotherapeutic agents and can be used in medicine. In this review, the potential of using wine-making by-products, extracts, and their constituent parts as raw materials for adsorbents, biopolymers, natural reinforcing fillers, and sustainable energy production will be a key point of discussion. An overview on how wine producers, based on wine and wastes chemistry, can implement the circular economy as an alternative to the conventional linear economy (make, use, dispose) will be provided. Full article

Despite the important roles of lipids in winemaking, changes in lipids during grape ripening are largely unknown for New Zealand (NZ) varieties. Therefore, we aimed to determine the fatty acid profiles and total lipid content in two of NZ’s major grape varieties. Using gas chromatography–mass spectrometry, absolute quantification of 45 fatty acids was determined in Sauvignon blanc (SB) and Pinot noir (PN) grapes harvested at two different stages of ripeness. Lipid concentrations were as high as 0.4 g/g in seeds of both varieties, while pulp contained the least amount. Many unsaturated fatty acids were present, particularly in grape seeds, while skin contained relatively higher amounts of saturated fatty acids that increased throughout ripening. For both varieties, a significant increase in lipid concentration was observed in grapes harvested at the later stage of ripeness, indicating an association between lipids and grape maturity, and providing a novel insight about the use of total lipids as another parameter of grape ripeness. A variety-specific trend in the development and extraction of grape lipids was found from the analysis of the must and ethanolic extracts. Lipid extraction increased linearly with the ethanol concentration and with the extended pomace contact time. More lipids were extracted from the SB pomace to the must than PN within 144 h, suggesting a must matrix effect on lipid extraction. The knowledge generated here is relevant to both industry and academia and can be used to develop lipid diversification strategies to produce different wine styles. Full article