Data di Pubblicazione:
2023
Citazione:
Winemaking by-products as a sustainable source of antioxidant and functional compounds / C.M. DI LORENZO, F. Colombo, C. Bani, F. Mercogliano, S. Biella, A. Bosso, P.A. Restani. - In: BIO WEB OF CONFERENCES. - ISSN 2117-4458. - 56:(2023), pp. 04003.1-04003.7. (Intervento presentato al 43. convegno World Congress of Vine and Wine tenutosi a Mexico : 31 ottobre-4 novembre nel 2022) [10.1051/bioconf/20235604003].
Abstract:
In the last years, the international guidelines encourage the reduction of food waste or processing by-products to promote a circular economy approach. Winemaking represents one of the sectors with the highest by-products generation, with several potential negative impact on the environment. Winemaking by- products are mainly used to produce distillates or fertilizers, but the interest in grape pomaceas a potential source of phenolic compounds has considerably increased. The aim of this study was the application of in vitro methods for the characterization of the phenolic fraction of winemaking by-products from different red grape varieties, and, in parallel, the evaluation of their antioxidant activity. The methods were: 1) Folin-Cocalteau's assay for the quantification of total polyphenol content; 2) the vanillin assay for the assessment of total flavan- 3-ols (proanthocyanidins) content; 3) the pH differential method for the quantification of total anthocyanin content; 4) DPPH assay for the measurement of total antioxidant activity; 5) High Performance Thin Layer Chromatography for separation of phenolic substances and assessment of their antioxidant activity. Although a significant differences among varieties, grape pomace, particularly when containing seeds, are generally a good source of polyphenols with a significant antioxidant activity supporting itsuse in formulating healthy products.
Tipologia IRIS:
01 - Articolo su periodico
Elenco autori:
C.M. DI LORENZO, F. Colombo, C. Bani, F. Mercogliano, S. Biella, A. Bosso, P.A. Restani
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