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Anthocyanin recovery from grape by-products by combining ohmic heating with food-grade solvents

2021-07-01Artigo científico Acesso aberto
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dc.contributor.authorCoelho, Marta
dc.contributor.authorSilva, Sara
dc.contributor.authorCosta, Eduardo
dc.contributor.authorPereira, Ricardo N.
dc.contributor.authorRodrigues, António Sebastião
dc.contributor.authorTeixeira, José António
dc.contributor.authorPintado, Manuela
dc.contributor.institutionCentre for Toxicogenomics and Human Health (ToxOmics)
dc.contributor.institutionNOVA Medical School|Faculdade de Ciências Médicas (NMS|FCM)
dc.contributor.pblMDPI - Multidisciplinary Digital Publishing Institute
dc.date.accessioned2021-07-20T22:19:58Z
dc.date.available2021-07-20T22:19:58Z
dc.date.issued2021-07-01
dc.descriptionFunding Information: Funding: This research was funded by “MultiBiorefinery: Estratégias multiuso para a valorização de uma gama alargada de subprodutos agroflorestais e das pescas: Um passo em frente na criação de uma biorrefinaria” financiado pelo Programa Operacional Competitividade e Internacionalização (POCI-01-0145-FEDER-016403) e pelo Programa Operacional Regional de Lisboa(LISBOA-01-0145-FEDER-016403), na sua componente FEDER e pela Fundação para a Ciência e Tecnologia, I.P. na componente nacional (SAICTPAC/0040/2015). Funding Information: Acknowledgments: The authors would like to thank “MultiBiorefinery: Estratégias multiuso para a valorização de uma gama alargada de subprodutos agroflorestais e das pescas: Um passo em frente na criação de uma biorrefinaria” financiado pelo Programa Operacional Competitividade e Internacionalização (POCI-01-0145-FEDER-016403) e pelo Programa Operacional Regional de Lisboa (LISBOA-01-0145-FEDER-016403), na sua componente FEDER e pela Fundação para a Ciência e Tecnologia, I.P. na componente nacional (SAICTPAC/0040/2015). The authors would also like to thank the scientific collaboration under the FCT project UID/Multi/50016/2019, UID-BIM-00009-2020, and UID/BIO/04469/2020. The author Marta Coelho would like to acknowledge FCT for your PhD grant with the reference [grant number SFRH/BD/111884/2015]. Copyright: Copyright 2021 Elsevier B.V., All rights reserved.
dc.description.abstractUsually, wine-making by-products are discarded, presenting a significant environmental impact. However, they can be used as a source of bioactive compounds. Moreover, consumers’ increasing demand for naturally nutritious and healthy products requires new formulations and food product improvement, together with sustainable, environmentally friendly extraction methods. Thus, this work aimed to compare ohmic heating (OH) with conventional methodology (CONV), using food-grade solvents, mainly water, compared to standard methanol extraction of anthocyanins. No significant differences were found between the CONV and OH for total phenolic compounds, which were 2.84 ± 0.037 and 3.28 ± 0.46 mg/g DW gallic acid equivalent, respectively. The same tendency was found for antioxidant capacity, where CONV and OH presented values of 2.02 ± 0.007 g/100 g and 2.34 ± 0.066 g/100 g ascorbic acid equivalent, respectively. The major anthocyanins identified were malvidin-3-O-acetylglucoside, delphinidin-3-O-glucoside, petunidine-3-O-glucoside, cyanidin-3-O-glucoside, and peonidine-3-O-glucoside. These extracts displayed antimicrobial potential against microorganisms such as Yersinia enterocolitica, Pseudomonas aeruginosa, Salmonella enteritidis, methicillin-sensitive Staphylococcus aureus, a methicillin-resistant Staph. aureus (MRSA), and Bacillus cereus. In conclusion, OH provides similar recovery yields with reduced treatment times, less energy consumption, and no need for organic solvents (green extraction routes). Thus, OH combined with water and citric acid allows a safe anthocyanin extraction from grape by-products, thus avoiding the use of toxic solvents such as methanol, and with high biological potential, including antimicrobial and antioxidant activity.en
dc.description.versionpublishersversion
dc.description.versionpublished
dc.format.extent3610951
dc.identifier.doi10.3390/molecules26133838
dc.identifier.issn1420-3049
dc.identifier.otherPURE: 32497967
dc.identifier.otherPURE UUID: 537173f1-16a2-449a-8bfb-cd2bd3ce17bc
dc.identifier.otherScopus: 85109140125
dc.identifier.otherWOS: 000670896500001
dc.identifier.urihttp://hdl.handle.net/10362/121376
dc.identifier.urlhttps://www.scopus.com/pages/publications/85109140125
dc.language.isoeng
dc.peerreviewedyes
dc.subjectAnthocyanins
dc.subjectAntimicrobial
dc.subjectAntioxidant activity
dc.subjectBiological properties
dc.subjectConventional methods
dc.subjectGrape by-products
dc.subjectOhmic heating
dc.subjectPhenolic compounds
dc.subjectAnalytical Chemistry
dc.subjectChemistry (miscellaneous)
dc.subjectMolecular Medicine
dc.subjectPharmaceutical Science
dc.subjectDrug Discovery
dc.subjectPhysical and Theoretical Chemistry
dc.subjectOrganic Chemistry
dc.subjectSDG 7 - Affordable and Clean Energy
dc.titleAnthocyanin recovery from grape by-products by combining ohmic heating with food-grade solventsen
dc.title.subtitlePhenolic composition, antioxidant, and antimicrobial propertiesen
dc.typejournal article
degois.publication.issue13
degois.publication.titleMolecules
degois.publication.volume26
dspace.entity.typePublication
rcaap.rightsopenAccess

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