| Title | Chemical characterisation, antioxidant and antimicrobial screening for the revaluation of wine supply chain by-products oriented to circular economy |
|---|---|
| ID_Doc | 22047 |
| Authors | Tacchini, M; Burlini, I; Bernardi, T; De Risi, C; Massi, A; Guerrini, A; Sacchetti, G |
| Title | Chemical characterisation, antioxidant and antimicrobial screening for the revaluation of wine supply chain by-products oriented to circular economy |
| Year | 2019 |
| Published | Plant Biosystems, 153.0, 6 |
| Abstract | Aim of the project was the bioassay guided optimisation of extraction methods applied to wine chain by-product to obtain extracts, fractions and biologically active biomolecules with a possible use in the nutraceutical and cosmeceutical industry. Exhausted red and white grape marc were extracted using water:ethanol 50:50 with ultrasound assisted extraction and Naviglio (R) technology; and also with supercritical fluid extraction (SFE) and steam-distillation obtaining different phytocomplexes. Each extract was characterised by different molecular category: exhausted red grape marc (VCR) by anthocyanins, exhausted white grape marc (VCB) by flavonoids, and grapeseed (VIN) by proanthocyanins. SFE and steam-distillation, instead, highlighted the presence of fatty acids and their ester in every matrix, but terpenoids were not revealed at level major or equal than 0.1%, except for manoyl oxide in VCR (2.89%). VIN was the most abundant matrix in polyphenols (506.24 +/- 55.91mg gallic acid/g dried extract), and it showed the highest antioxidant activity (IC50 of 4.30 lg/mL). Regarding the antimicrobial activity, the hydroalcoholic extracts from VCR, VCB and VIN were tested but no noteworthy activities have been recorded. |
| https://sfera.unife.it/bitstream/11392/2398383/1/Chemical%20characterisation%20antioxidant%20and%20antimicrobial%20screening%20for%20the%20revaluation%20of%20wine%20supply%20chain%20by%20products%20oriented%20to%20circular%20economy.pdf |
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