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IVES 9 IVES Conference Series 9 OIV 9 OIV 2024 9 Short communications - Safety and health 9 Screening of phenolic compounds and antioxidant potential of grapes, wine and grape by-products

Screening of phenolic compounds and antioxidant potential of grapes, wine and grape by-products

Abstract

Polyphenols, bioactive secondary metabolites abundantly found in various grapevine components such as stalks, skins, and seeds, have attracted considerable attention in recent decades due to their potential health benefits. These compounds, including flavan-3-ols, flavanols, flavones, and stilbenes, are known for their antioxidant and anti-inflammatory properties. A thorough understanding of the phenolic composition of different grape varieties, combined with an exploration of their antioxidant activity, is crucial for of grape varieties to procure optimized extracts for the development of products with nutraceutical and cosmetic applications. This study aims to characterize the phenolic compounds found in grapes, wines and grape pomace of different varieties present in the south of france, while also evaluating their antioxidant capacity.  The analyses included the determination of total polyphenol content (tpc), total tannins, and anthocyanins through spectrophotometric methods, along with molecular profiling of condensed tannins and anthocyanins using hplc-uv/fluorimetry. Additionally, the characterization of diverse phenolic compounds, including phenolic acids, flavan-3-ols, flavonols, flavones, and stilbenes, was performed using hplc-uv-qqq analysis. The assessment of antioxidant activities involved orac, frap, abts, and dpph assays.  Significant antioxidant properties were demonstrated in grape pomace seeds and skins from red varieties such as alicante and syrah, as well as non-fermented grape marcs. The seeds generally presented higher tpc and tannin contents, as well as higher radical scavenging capacities than the skins. These findings underscore the economic viability and sustainability of utilizing grape by-products as raw materials for the retrieval of high-value-added extracts. This research contributes to the valorization of wine by-products, providing insights into their potential as sustainable ingredients for the development of eco-friendly alternatives, thus promoting circular economy principles and advancing sustainability in the viticulture industry.

Detección de compuestos fenólicos y potencial antioxidante de la uva, el vino y sus subproductos

Los polifenoles, metabolitos secundarios bioactivos que se encuentran en abundancia en diversos componentes de la vid, como los tallos, la piel y las semillas de la uva, han atraído considerable atención en las últimas décadas debido a sus posibles beneficios para la salud. Estos compuestos, incluidos los flavan-3-oles, flavanoles, flavonas y estilbenos, son conocidos por sus propiedades antioxidantes y antiinflamatorias. Un conocimiento profundo de la composición fenólica de diferentes variedades de uva, combinado con una exploración de su actividad antioxidante, es crucial para que las variedades de uva obtengan extractos optimizados para el desarrollo de productos con aplicaciones nutracéuticas y cosméticas. Este estudio tiene como objetivo caracterizar los compuestos fenólicos presentes en uvas, vinos y orujos de diferentes variedades de uva presentes en el sur de francia, evaluando al mismo tiempo su capacidad antioxidante. Los análisis incluyeron la determinación del contenido total de polifenoles (tpc), taninos y antocianinas totales mediante métodos espectrofotométricos, así como perfiles moleculares de taninos y antocianinas condensados mediante hplc-uv/fluorimetría. Además, la caracterización de varios compuestos fenólicos, incluidos ácidos fenólicos, flavan-3-oles, flavonoles, flavonas y estilbenos, se llevó a cabo mediante análisis hplc-uv-qqq. La evaluación de las actividades antioxidantes se basa en las pruebas orac, frap, abts y dpph. Se han demostrado importantes propiedades antioxidantes en las semillas y pieles de variedades de uva tintas como alicante y syrah, así como en el orujo de uva no fermentado. Las semillas generalmente tenían mayores contenidos de tpc y taninos, así como una mayor capacidad de eliminación de radicales libres que las pieles. Estos resultados resaltan la viabilidad económica y la sostenibilidad del uso de subproductos de la uva como materia prima para la recuperación de extractos de alto valor añadido. Esta investigación contribuye a la valorización de los subproductos del vino, proporcionando información sobre su potencial como ingredientes sostenibles para el desarrollo de alternativas respetuosas con el medio ambiente, promoviendo así los principios de la economía circular y avanzando en la sostenibilidad en la industria del vino.

Criblage des composés phénoliques et du potentiel antioxydant du raisin, du vin et des sous-produits du raisin

Les polyphénols, métabolites secondaires bioactifs présents en abondance dans divers composants de la vigne tels que les tiges, les peaux et les pépins de raisin, ont attiré une attention considérable au cours des dernières décennies en raison de leurs bienfaits potentiels pour la santé. Ces composés, notamment les flavan-3-ols, les flavanols, les flavones et les stilbènes, sont connus pour leurs propriétés antioxydantes et anti-inflammatoires. Une compréhension approfondie de la composition phénolique des différents cépages, combinée à une exploration de leur activité antioxydante, est cruciale pour que les cépages pour obtenir des extraits optimisés pour le développement de produits à applications nutraceutiques et cosmétiques. Cette étude vise à caractériser les composés phénoliques présents dans les raisins, les vins et les marcs de raisins de différents cépages présents dans le sud de la france, tout en évaluant leur capacité antioxydante.  Les analyses comprenaient la détermination de la teneur totale en polyphénols (tpc), des tanins totaux et des anthocyanes par des méthodes spectrophotométriques, ainsi que le profilage moléculaire des tanins condensés et des anthocyanes par hplc-uv/fluorimétrie. De plus, la caractérisation de divers composés phénoliques, notamment les acides phénoliques, les flavan-3-ols, les flavonols, les flavones et les stilbènes, a été réalisée à l’aide d’une analyse hplc-uv-qqq. L’évaluation des activités antioxydantes est basée sur les tests orac, frap, abts et dpph.  Des propriétés antioxydantes significatives ont été démontrées dans les pépins et les pellicules de raisins de cépages rouges tels que l’alicante et la syrah, ainsi que dans les marcs de raisins non fermentés. Les pépins présentaient généralement des teneurs en tpc et en tanins plus élevées, ainsi que des capacités de piégeage des radicaux libres plus élevées que les peaux. Ces résultats soulignent la viabilité économique et la durabilité de l’utilisation des sous-produits du raisin comme matières premières pour la récupération d’extraits à haute valeur ajoutée. Cette recherche contribue à la valorisation des sous-produits du vin, en fournissant un aperçu de leur potentiel en tant qu’ingrédients durables pour le développement d’alternatives respectueuses de l’environnement, promouvant ainsi les principes de l’économie circulaire et faisant progresser la durabilité dans l’industrie viticole.

Publication date: November 18, 2024

Issue: OIV 2024

Type: Article

Authors

Pierre-Louis Teissedre¹, Anna Karastergiou¹, Anne-Laure Gancel¹, Michael Jourdes¹

¹ Institut des Sciences de la Vigne et du Vin, Unité de Recherche Œnologie, UMR 1366 INRA, 210 Chemin de Leysotte, CS 50008, Villenave d’Ornon, France

Contact the author*

Tags

IVES Conference Series | OIV | OIV 2024

Citation

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