Grape seeds: chromatographic profile of fatty acids and phenolic compounds and qualitative analysis by FTIR-ATR spectroscopy
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/63825 |
Resumo: | The primary product of the oenological sector is wine. Nonetheless, the grape processing produces large amounts of by-products and wastes, e.g., the grape seeds. In the context of a sustainable production, there is a strong push towards reutilizing these by-products and waste for making useful derivatives since they are rich of bioactive substances with high additional value. As it is true for the wine itself, bringing these by-products derivatives to the market calls for quality measures and analytical tools to assess quality itself. One of the main objectives is to collect analytical data regarding bioactive compounds using potentially green techniques. In the present work, the profile of fatty acids and the main phenolic compounds were investigated by conventional methods. The qualitative analysis of the main functional groups was carried out by Fourier Transform Infrared (FTIR) spectroscopy. Moreover, the successful use of FTIR technique in combination with chemometric data analysis is shown to be a suitable analytical tool for discriminating the grape seeds. Grape seeds of different origin have different content of bioactive substances, making this technique useful when planning to recover a certain substance with specific potential application in health area as food supplement or nutraceutical. For example, Cesanese d’Affile seeds were found to have a rather high fat content with a significant fraction of unsaturated fatty acids. On the other hand, the seeds of Nero d’Avola exhibit the highest amount of phenolic compounds. |
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Grape seeds: chromatographic profile of fatty acids and phenolic compounds and qualitative analysis by FTIR-ATR spectroscopygrapegrape seedsFTIR spectroscopychemometricsfatty acidsphenolic compoundsbiorefinerynutraceuticalsScience & TechnologyThe primary product of the oenological sector is wine. Nonetheless, the grape processing produces large amounts of by-products and wastes, e.g., the grape seeds. In the context of a sustainable production, there is a strong push towards reutilizing these by-products and waste for making useful derivatives since they are rich of bioactive substances with high additional value. As it is true for the wine itself, bringing these by-products derivatives to the market calls for quality measures and analytical tools to assess quality itself. One of the main objectives is to collect analytical data regarding bioactive compounds using potentially green techniques. In the present work, the profile of fatty acids and the main phenolic compounds were investigated by conventional methods. The qualitative analysis of the main functional groups was carried out by Fourier Transform Infrared (FTIR) spectroscopy. Moreover, the successful use of FTIR technique in combination with chemometric data analysis is shown to be a suitable analytical tool for discriminating the grape seeds. Grape seeds of different origin have different content of bioactive substances, making this technique useful when planning to recover a certain substance with specific potential application in health area as food supplement or nutraceutical. For example, Cesanese d’Affile seeds were found to have a rather high fat content with a significant fraction of unsaturated fatty acids. On the other hand, the seeds of Nero d’Avola exhibit the highest amount of phenolic compounds.This research received funding from Italcol SpA, Consulente Enologica Srl and the support of the Project NATUR-BAKERY-INNOV” Innovative production of a bakery line, for well-being and sport, based on functional natural extracts”—POR FESR 2014–2020—CUP 7429.31052017.113000254. Authors thank the support of the project: Nutraceutica come supporto nutrizionale nel paziente oncologico; CUP: B83D18000140007info:eu-repo/semantics/publishedVersionMDPI AGUniversidade do MinhoLucarini, MassimoDurazzo, AlessandraKiefer, JohannesSantini, AntonelloLombardi-Boccia, GinevraSouto, Eliana B.Romani, AnnalisaLampe, AnjaFerrari Nicoli, StefanoGabrielli, PaoloBevilacqua, NoemiCampo, MargheritaMorassut, MassimoCecchini, Francesca20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/63825engLucarini, Massimo; Durazzo, Alessandra; Kiefer, Johannes; Santini, Antonello; Lombardi-Boccia, Ginevra; Souto, Eliana; Romani, Annalisa; Lampe, Anja; Ferrari Nicoli, Stefano; Gabrielli, Paolo; Bevilacqua, Noemi; Campo, Margherita; Morassut, Massimo; Cecchini, Francesca, Grape seeds: chromatographic profile of fatty acids and phenolic compounds and qualitative analysis by FTIR-ATR spectroscopy. Foods, 9(1), 10, 2020.2304-815810.3390/foods9010010https://www.mdpi.com/journal/foodsinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:14:47Zoai:repositorium.sdum.uminho.pt:1822/63825Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:07:08.219892Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Grape seeds: chromatographic profile of fatty acids and phenolic compounds and qualitative analysis by FTIR-ATR spectroscopy |
title |
Grape seeds: chromatographic profile of fatty acids and phenolic compounds and qualitative analysis by FTIR-ATR spectroscopy |
spellingShingle |
Grape seeds: chromatographic profile of fatty acids and phenolic compounds and qualitative analysis by FTIR-ATR spectroscopy Lucarini, Massimo grape grape seeds FTIR spectroscopy chemometrics fatty acids phenolic compounds biorefinery nutraceuticals Science & Technology |
title_short |
Grape seeds: chromatographic profile of fatty acids and phenolic compounds and qualitative analysis by FTIR-ATR spectroscopy |
title_full |
Grape seeds: chromatographic profile of fatty acids and phenolic compounds and qualitative analysis by FTIR-ATR spectroscopy |
title_fullStr |
Grape seeds: chromatographic profile of fatty acids and phenolic compounds and qualitative analysis by FTIR-ATR spectroscopy |
title_full_unstemmed |
Grape seeds: chromatographic profile of fatty acids and phenolic compounds and qualitative analysis by FTIR-ATR spectroscopy |
title_sort |
Grape seeds: chromatographic profile of fatty acids and phenolic compounds and qualitative analysis by FTIR-ATR spectroscopy |
author |
Lucarini, Massimo |
author_facet |
Lucarini, Massimo Durazzo, Alessandra Kiefer, Johannes Santini, Antonello Lombardi-Boccia, Ginevra Souto, Eliana B. Romani, Annalisa Lampe, Anja Ferrari Nicoli, Stefano Gabrielli, Paolo Bevilacqua, Noemi Campo, Margherita Morassut, Massimo Cecchini, Francesca |
author_role |
author |
author2 |
Durazzo, Alessandra Kiefer, Johannes Santini, Antonello Lombardi-Boccia, Ginevra Souto, Eliana B. Romani, Annalisa Lampe, Anja Ferrari Nicoli, Stefano Gabrielli, Paolo Bevilacqua, Noemi Campo, Margherita Morassut, Massimo Cecchini, Francesca |
author2_role |
author author author author author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Lucarini, Massimo Durazzo, Alessandra Kiefer, Johannes Santini, Antonello Lombardi-Boccia, Ginevra Souto, Eliana B. Romani, Annalisa Lampe, Anja Ferrari Nicoli, Stefano Gabrielli, Paolo Bevilacqua, Noemi Campo, Margherita Morassut, Massimo Cecchini, Francesca |
dc.subject.por.fl_str_mv |
grape grape seeds FTIR spectroscopy chemometrics fatty acids phenolic compounds biorefinery nutraceuticals Science & Technology |
topic |
grape grape seeds FTIR spectroscopy chemometrics fatty acids phenolic compounds biorefinery nutraceuticals Science & Technology |
description |
The primary product of the oenological sector is wine. Nonetheless, the grape processing produces large amounts of by-products and wastes, e.g., the grape seeds. In the context of a sustainable production, there is a strong push towards reutilizing these by-products and waste for making useful derivatives since they are rich of bioactive substances with high additional value. As it is true for the wine itself, bringing these by-products derivatives to the market calls for quality measures and analytical tools to assess quality itself. One of the main objectives is to collect analytical data regarding bioactive compounds using potentially green techniques. In the present work, the profile of fatty acids and the main phenolic compounds were investigated by conventional methods. The qualitative analysis of the main functional groups was carried out by Fourier Transform Infrared (FTIR) spectroscopy. Moreover, the successful use of FTIR technique in combination with chemometric data analysis is shown to be a suitable analytical tool for discriminating the grape seeds. Grape seeds of different origin have different content of bioactive substances, making this technique useful when planning to recover a certain substance with specific potential application in health area as food supplement or nutraceutical. For example, Cesanese d’Affile seeds were found to have a rather high fat content with a significant fraction of unsaturated fatty acids. On the other hand, the seeds of Nero d’Avola exhibit the highest amount of phenolic compounds. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020 2020-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/63825 |
url |
http://hdl.handle.net/1822/63825 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Lucarini, Massimo; Durazzo, Alessandra; Kiefer, Johannes; Santini, Antonello; Lombardi-Boccia, Ginevra; Souto, Eliana; Romani, Annalisa; Lampe, Anja; Ferrari Nicoli, Stefano; Gabrielli, Paolo; Bevilacqua, Noemi; Campo, Margherita; Morassut, Massimo; Cecchini, Francesca, Grape seeds: chromatographic profile of fatty acids and phenolic compounds and qualitative analysis by FTIR-ATR spectroscopy. Foods, 9(1), 10, 2020. 2304-8158 10.3390/foods9010010 https://www.mdpi.com/journal/foods |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI AG |
publisher.none.fl_str_mv |
MDPI AG |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799132488762654720 |