The by-products of processed grape (grape seeds and grape peels) can be recovered for further food applications. Extracts of grape by-products were obtained with solvents of different polarity (aqueous acetone, methanol and ethanol) and assayed for their total phenolic content and antioxidant activity. The high amount of total phenols was found in grape seeds. Higher yields of phenolic antioxidants were recovered with acetone. The recovery of phenolic antioxidants from the peels and seeds of processed grape could be a valuable alternative to traditional disposal routes (including landfill), in particular for cooking grape varieties. The recycling process could enhance the growth of traditional culinary markets thanks to the new business opportunities for the peel-derived and seed-derived materials.
| Published in | American Journal of Environmental Protection (Volume 4, Issue 3) |
| DOI | 10.11648/j.ajep.20150403.14 |
| Page(s) | 134-138 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Waste Valorisation, Peel and Seeds Polyphenols, Antioxidant Value
| [1] | Ahmad, W., Khan, M.I., Waqar, M., Khan, M.A., Khan, A., Ramazan, R., Wali, S., Ahmad, F., Khan, N., Yousaf, S., Zeb, M., Khan, A.U., Rahman, M.U., Faisal, S., In vitro antibacterial activity of vitis vinifera leaf extracts against some pathogenic bacterial strains, Advances in biological research, 8(2), 2014, 62-67. |
| [2] | Cce, comissão das comunidadeseuropeias. Para um sector vitivinícolasustentável. Comunicação da comissãoaoconselho e aoparlamentoeuropeu (pt), 319, Bruxelles. |
| [3] | De freitas, V.A.P., Glories, Y., Concentration and compositional changes of procyanidins in grape seeds and skin of vitisvinifera varieties, J sci food agric, 79, 1999, 1601-1606. |
| [4] | Deliormanorhan, D., Orhan, N., Özçelik, B., Ergun, F., Biological activities of vitis vinifera l. Leaves, Turk j biol, 33, 2009, 311-348. |
| [5] | Dewanto, V., Wu, X., Adom, K., Liu, R.H., Thermal processing enhancing the nutritional value of tomatoes by increasing total antioxidant activity, J agric food chem, 50, 2002, 3010-3014. |
| [6] | Duh, P.D., Antioxidant activity of burdock (arctiumlappalinne): its scavenging effect on free radical and active oxygen, Jaocs, 75, 1998, 455-465. |
| [7] | Fernández, C.M., Ramos, M.J., Pérez, A., Rodríguez, J.F.,Production of biodiesel from winery waste: extraction, refining and transesterification of grape seed oil, Bioresourtechnol, 101, 2010, 7030-7035. |
| [8] | Fiori, L., Grape seed oil supercritical extraction kinetic and solubility data: critical approach and modeling, J supercrit fluids, 43, 2007, 43-54. |
| [9] | Habeebullah, S.F.K., Nielsen, N.S., Jacobsen, C., Antioxidant activity of potato peel extracts in a fish-rapeseed oil mixture and in oil-in-water emulsions, J am oil chemsoc, 87, 2010, 1319-1332. |
| [10] | Hanato, T., Kagawa, H., Yasuhara, T., Okuda, T., Two new flavonoids and other constituents in licorice root: their relative astringency and radical scavenging effect, Chem pharm bull, 36, 1988, 1090-1097. |
| [11] | Igartuburu, J.M., Pando, E., Rodríguez-Luis, F., Gil-Serrano, A., Structure of a hemicellulose b fraction in dietary fiber from the seed of grape variety palomino (vitisvinifera cv. Palomino), J nat prod, 61, 1998, 881-886. |
| [12] | Kennedy, J.A., Troup, G., Pilbrow, J.R., Hutton, D.R., Hewitt, D., Hunter, C.R., Ristic, R., Iland, P.G., Jones, G.P., Development of seed polyphenols in berries from vitis vinifera l. Cv. Shiraz, Ajgwr, 6, 2000, 244-254. |
| [13] | Lafka, T.I., Sinanoglou, V., Lazos, E.S., On the extraction and antioxidant activity of phenolic compounds from winery wastes, Food chemistry, 104, 2007, 1206-1214. |
| [14] | Markowski, Jaroslaw, and Witold Plocharski. Determination of phenolic compounds in apples and processed apple products, Journal of fruit and ornamental plant research 14, 2006, 133-142. |
| [15] | Mau, J.L., Chao, J.R., Wu, G.R., Wu, K.T., Antioxidant properties of methanolic extracts from several ear mushrooms, J agric food chem, 49, 2001, 5461-5467. |
| [16] | Mazza, G., Miniati, E., 1993. Grapes. In anthocyanins in fruits, vegetables and grains, Bocaraton, Ann Harbor, London, Tokyo: CRC press, pp. 149-199. |
| [17] | Mendes, J.A.S., Prozil, S.O., Evtuguin, D.V., Cruz Lopes, L.P., Towards comprehensive utilization of winemaking residues: characterization of grape skins from red grape pomaces of variety touriganacional, Industrial crops and products, 43, 2013, 25-32. |
| [18] | Mohamed, H.M.A., Awatif, I.I., The use of sesame oil unsaponifiable matter as a natural antioxidant, Food chemistry, 1998, 62.3: 269-276. |
| [19] | Muñoz-González, C., Rodríguez-Gencomo, J.J., Martín-Álvarez, P.J., Moreno-Arribas, M.V., Pozo-Bayón, M.Á. Recovery of aromatic aglycones from grape pomace winemaking by-products by using liquid-liquid and pressurized-liquid extraction, Food analytical methods 7.1, 2014, 47-57. |
| [20] | Pinelo, M., Rubilar, M., Jerez, M., Sineiro, J., Núňez, M.J., Effect of solvent, temperature, and solvent-to-solid ratio on the total phenolic content and antiradical activity of extracts from different components of grape pomace, J agric food chem, 53, 2005, 2111-2117. |
| [21] | Rzepecka-Stojko, A., Maciejewska-Paszek, I., Stec, M., Kurzeja, E., Kaska, A., Pawlowska-Góral, K., The influence of extraction method on obtaining polyphenolic compounds from bee pollen, Farmaceutycznyprzegladnaukowy, 7, issue 1, 2010, 38-41. |
| [22] | Sánchez-Moreno, C., Review: methods used to evaluate the free radical scavenging activity in foods and biological systems, Food science and technology international, 8(3), 2002, 121-137. |
| [23] | Tounsi, M.S., Ouerghemmi, I., Wannes, W.A., Ksouri, R., Zemni, H., Marzouk, B., Kchouk, M.E., Valorization of three varieties of grape, Industrial crops and products, 30, 2009, 292-296. |
| [24] | Zheng, W., Wang, S.Y., Antioxidant activity and phenolic compounds in selected herbs, J agric food chem, 49, 2001, 5165-5170. |
| [25] | Will, F., Roth, M., Olk, M., Ludwig, M., Dietrich, H., Processing and analytical characterisation of pulp-enriched cloudy apple juices. LWT-food science and technology 41.10, 2008, 2057-2063. |
APA Style
Cristina Damian, Ana Olteanu, Mircea Oroian, Ana Leahu, Sorina Ropciuc. (2015). Valorization of Grape by-Products. American Journal of Environmental Protection, 4(3), 134-138. https://doi.org/10.11648/j.ajep.20150403.14
ACS Style
Cristina Damian; Ana Olteanu; Mircea Oroian; Ana Leahu; Sorina Ropciuc. Valorization of Grape by-Products. Am. J. Environ. Prot. 2015, 4(3), 134-138. doi: 10.11648/j.ajep.20150403.14
AMA Style
Cristina Damian, Ana Olteanu, Mircea Oroian, Ana Leahu, Sorina Ropciuc. Valorization of Grape by-Products. Am J Environ Prot. 2015;4(3):134-138. doi: 10.11648/j.ajep.20150403.14
Share This Article
Twitter
Linked In
Facebook
Copy
Download@article{10.11648/j.ajep.20150403.14,
author = {Cristina Damian and Ana Olteanu and Mircea Oroian and Ana Leahu and Sorina Ropciuc},
title = {Valorization of Grape by-Products},
journal = {American Journal of Environmental Protection},
volume = {4},
number = {3},
pages = {134-138},
doi = {10.11648/j.ajep.20150403.14},
url = {https://doi.org/10.11648/j.ajep.20150403.14},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajep.20150403.14},
abstract = {The by-products of processed grape (grape seeds and grape peels) can be recovered for further food applications. Extracts of grape by-products were obtained with solvents of different polarity (aqueous acetone, methanol and ethanol) and assayed for their total phenolic content and antioxidant activity. The high amount of total phenols was found in grape seeds. Higher yields of phenolic antioxidants were recovered with acetone. The recovery of phenolic antioxidants from the peels and seeds of processed grape could be a valuable alternative to traditional disposal routes (including landfill), in particular for cooking grape varieties. The recycling process could enhance the growth of traditional culinary markets thanks to the new business opportunities for the peel-derived and seed-derived materials.},
year = {2015}
}
TY - JOUR T1 - Valorization of Grape by-Products AU - Cristina Damian AU - Ana Olteanu AU - Mircea Oroian AU - Ana Leahu AU - Sorina Ropciuc Y1 - 2015/05/11 PY - 2015 N1 - https://doi.org/10.11648/j.ajep.20150403.14 DO - 10.11648/j.ajep.20150403.14 T2 - American Journal of Environmental Protection JF - American Journal of Environmental Protection JO - American Journal of Environmental Protection SP - 134 EP - 138 PB - Science Publishing Group SN - 2328-5699 UR - https://doi.org/10.11648/j.ajep.20150403.14 AB - The by-products of processed grape (grape seeds and grape peels) can be recovered for further food applications. Extracts of grape by-products were obtained with solvents of different polarity (aqueous acetone, methanol and ethanol) and assayed for their total phenolic content and antioxidant activity. The high amount of total phenols was found in grape seeds. Higher yields of phenolic antioxidants were recovered with acetone. The recovery of phenolic antioxidants from the peels and seeds of processed grape could be a valuable alternative to traditional disposal routes (including landfill), in particular for cooking grape varieties. The recycling process could enhance the growth of traditional culinary markets thanks to the new business opportunities for the peel-derived and seed-derived materials. VL - 4 IS - 3 ER -
Information
Email: