Valuable Polyphenolic Antioxidants from Wine Vinasses

• Type: Article in International Scientific Journal
• Date: 2012

Authors

Beatriz Diaz (Author) Other; Ana Gomes (Author) Other; Marisa Freitas (Author) Other; Eduarda Fernandes (Author) FFUP; Daniele R Nogueira (Author) Other; Jose Gonzalez (Author) Other; Andres Moure (Author) Other; Argimiro Levoso (Author) Other; Maria P Pilar Vinardell (Author) Other; Montserrat Mitjans (Author) Other; Herminia Dominguez (Author) Other; Juan C Carlos Parajo (Author) Other

Journal

Title: Food and Bioprocess Technology

Vol. 5

Pages: 2708-2716

ISSN: 1935-5130

Publisher: Springer Nature

Indexing

ISI Web of Knowledge - 9 Citations

Scopus - 11 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-002-4XD

DOI: 10.1007/s11947-011-0569-8

Abstract (EN): The phenolic compounds from white wine vinasses were concentrated following a patent pending process. From 1 L of wine vinasses up to 42 g of a dry product, containing 45% d.w. phenolics, could be obtained. The antioxidant activity of wine vinasse product was characterized for the reducing ability and for the scavenging capacity on non-biological radicals (DPPH center dot and ABTS(center dot+)), on the reactive oxygen species superoxide radical, peroxyl radical, H2O2, singlet oxygen, hypochlorous acid and on the reactive nitrogen species, nitric oxide, and peroxynitrite. The ability of the product to protect biological systems was preliminary evaluated through the protection against the beta-carotene oxidation in emulsion and the lysis and lipid peroxidation induced by APPH in erythrocytes. The product showed activity comparable to that of standard compounds (ascorbic acid, butylhydroxyanisol, butylhydroxytoluene, lipoic acid, rutin, quercetin, Tiron, Trolox) and could be proposed as a food antioxidant. The absence of skin-irritant effects on reconstructed human tissues (Episkin (TM)) showed that this product at 1% appear to be safe for topical use in cosmetic applications.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9