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…

Il vino nobile di Montepulciano

C’è grande attenzione al rapporto tra zonazione e marketing. Mi sembra però che ci sia anco­ra oggi un salto fra le pratiche di analisi del terreno e di deterrninazione di quello che potremo definire “cru” e quello che può essere la sua utilizzazione rispetto ai consumatori finali.

Mitigating the effects of climate change on berry composition by canopy management

Primary and secondary metabolites are major components of grape composition and their balances define wine typicality

Development of a new method to understand headspace aroma distribution and explore the pre-sensory level in perceptive interactions involved in red wine fruity aroma expression

A part, at least, of red wines fruity expression may be explained by perceptive interactions involving particularly various substituted ethyl esters and acetates present at concentration far below their olfactory threshold, specifically thanks to synergistic effects. Wine sensory perception is directly linked to the stimulation of the taster at the level of olfactory epithelium by volatiles. These compounds are liberated from the matrix to the atmosphere, and will then be smelt. From a physico-chemical point of view, these volatiles ability to be released may be evaluated by their partition coefficients, which correspond to the volatile concentration ratio between the liquid and gas phase. Our goal is, through these coefficients determination, to assess if volatile matrix composition is able to impact the volatility of some compounds, and then explain sensory perception, i.eto evaluate what is called the pre-sensorial level impact.

Using nanopore skim-sequencing to characterise regional epigenetic variability in New Zealand Sauvignon Blanc

Recent advancements in genomic sequencing technologies have enabled more detailed and direct studies of DNA methylation, which can help characterise epigenetic variations in plants. The Grapevine Improvement team at the Bragato Research Institute is studying the use of Oxford Nanopore sequencing to identify epigenetic changes associated with environmental differences among clonally-propagated grapevines.

This study involved sequencing DNA from the same Sauvignon Blanc clone, sourced from diverse New Zealand viticultural regions, using the PromethION platform.

Influence of dipping pretreatments in drying of ‘Pedro Ximenez’ grapes in chamber at controlled temperature

The influence of dipping pretreatments on drying of ‘Pedro Ximenez’ grapes, destined to the elaboration of sweet wines, in chamber at controlled temperature, has been studied. Changes in color and phenolic composition of raisins produced were observed during the process of raisining.