IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Characterization and biological effects of extracts from winery by-products

Characterization and biological effects of extracts from winery by-products

Abstract

Pomace, stem, grapevine leaves, and vine shoots arise as so called winery by-products during the wine production process. Due to their high content of secondary plant metabolites, such as polyphenols, their usage as sources of bioactive compounds offers an opportunity to obtain value-added products for the food and pharmaceutical industry. The aim of the present study was to investigate extracts from winery by-products of Vitis vinifera L. cv. Riesling from the region ‚Pfalz‘ in Rhineland-Platinate, Germany with regard to their chemical composition and biological effect in vitro. Total phenolic contents (TPC) of pomace, stem, vine leaf, and vine shoot extracts were determined by Folin-Ciocalteu method and polyphenolic profiles were characterized by HPLC-UV/Vis-ESI-MS/MS. The extracts showed TPCs ranging from 432 to 665 mg GAE/g extract. Besides flavanols, as for example catechin, epicatechin and procyanidins, phenolic acids and flavonols, such as quercetin und kaempferol derivates were tentatively identified, amongst others, by HPLC-UV/Vis-ESI-MS/MS analysis in the negative ion mode. Stilbenes represent an additional group of polyphenols present in the extracts from winery by-products, including trans-resveratrol, piceid, piceatannol and ε-viniferin being identified. In the human hepatocarcinoma cell line HepG2 effects of the extracts on cell viability, intracellular ATP, the mitochondrial membrane potential (MMP), and tert-butyl hydroperoxide (TBH)-induced intracellular reactive oxygen species (ROS) were determined in vitro. Dose-dependent cytotoxic effects were observed besides protective effects regarding TBH-induced intracellular ROS level, and partially impaired MMP. Thus, winery by-products represent interesting sources of bioactive compounds exerting positive and/or negative effects on mitochondrial function in liver cells.

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Poster

Authors

Fuchs Christine1, Bakuradze Tamara1, Stegmüller Simone1, Steinke Regina1 and Richling Elke1

1TU Kaiserslautern, Department of Chemistry, Division of Food Chemistry

Contact the author

Keywords

polyphenols, HPLC-UV/Vis-ESI-MS/MS, extracts of winery by-products, Vitis vinifera L. cf. Riesling, liver cells

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Pesticide – Free viticulture: towards agroecological wine-producing socio-ecosystems

Can we cultivate grapevine without pesticides? This is a huge challenge for this emblematic crop, which is one of the largest users of plant protection products. Pesticides are mainly used to protect the vine against leaf diseases (powdery mildew, mildew, black-rot), even in organic farming, which uses copper in particular. What are the research avenues that can help eliminate pesticides today?

Read More

The role of protein-phenolic interactions in the formation of red wine colloidal particles

Colloids play a crucial role in red wine quality and stability, yet their composition and formation mechanisms remain poorly understood.

Read More

Behaviour of two training systems for mechanical pruning combined with different nitrogen fertilizations on cv. Colombard

Today winegrowers involved in mechanical winter pruning are applying this viticultural technique on two main training systems, the free cordon, appearing to be the more efficient, and the trellised vertical shoot positioning (VSP) system. The main reasons for maintaining the trellis are generally due to common habits in vineyard management, risk of wind damage for the shoots, or risk of decrease in photosynthesis potential. The aim of the study was to assess the effects of the two training systems on vine. In addition, different nitrogen fertilization levels were applied on the two systems to evaluate the best combination to achieve yield and grape quality.

Read More

Moscatel vine-shoot extracts as grapevine biostimulant to increase the varietal aroma of Airén wines

There is a growing interest in the exploitation of vine-shoots waste, since they are often left or burned. Sánchez-Gómez et al. [1] have shown that vines-shoots aqueous extracts have significant contents of bioactive compounds, among which several polyphenols and volatiles are highlighted. Recent studied had demonstrated that the chemical composition of vine-shoots is enhanced when vine-shoots are toasted
[2,3]. The application of vegetable products in the vineyards has led to significant changes towards a more “Sustainable Viticulture”. An innovative foliar application for Airén vine-shoot extracts have been carried out to the vineyard. It has been shown that they act as grape biostimulants, improving certain wine quality characteristics [4].

Read More

Contribution to the sensory and volatile characterization of four traditional Galician red varieties

Galicia, a region sited in the northwest of Spain, is one of the most important wine production area, with five Appellations of Origin Controlled (AOC).

Read More