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

Detalhes bibliográficos
Autor(a) principal: Coelho, Marta
Data de Publicação: 2021
Outros Autores: Silva, Sara, Costa, Eduardo, Pereira, Ricardo N., Rodrigues, António Sebastião, Teixeira, José António, Pintado, Manuela
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10362/121376
Resumo: Funding 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.
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spelling Anthocyanin recovery from grape by-products by combining ohmic heating with food-grade solventsPhenolic composition, antioxidant, and antimicrobial propertiesAnthocyaninsAntimicrobialAntioxidant activityBiological propertiesConventional methodsGrape by-productsOhmic heatingPhenolic compoundsAnalytical ChemistryChemistry (miscellaneous)Molecular MedicinePharmaceutical ScienceDrug DiscoveryPhysical and Theoretical ChemistryOrganic ChemistrySDG 7 - Affordable and Clean EnergyFunding 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.Usually, 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.Centre for Toxicogenomics and Human Health (ToxOmics)NOVA Medical School|Faculdade de Ciências Médicas (NMS|FCM)RUNCoelho, MartaSilva, SaraCosta, EduardoPereira, Ricardo N.Rodrigues, António SebastiãoTeixeira, José AntónioPintado, Manuela2021-07-20T22:19:58Z2021-07-012021-07-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10362/121376eng1420-3049PURE: 32497967https://doi.org/10.3390/molecules26133838info: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:RCAAP2024-03-11T05:03:40Zoai:run.unl.pt:10362/121376Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:44:35.343982Repositório 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 Anthocyanin recovery from grape by-products by combining ohmic heating with food-grade solvents
Phenolic composition, antioxidant, and antimicrobial properties
title Anthocyanin recovery from grape by-products by combining ohmic heating with food-grade solvents
spellingShingle Anthocyanin recovery from grape by-products by combining ohmic heating with food-grade solvents
Coelho, Marta
Anthocyanins
Antimicrobial
Antioxidant activity
Biological properties
Conventional methods
Grape by-products
Ohmic heating
Phenolic compounds
Analytical Chemistry
Chemistry (miscellaneous)
Molecular Medicine
Pharmaceutical Science
Drug Discovery
Physical and Theoretical Chemistry
Organic Chemistry
SDG 7 - Affordable and Clean Energy
title_short Anthocyanin recovery from grape by-products by combining ohmic heating with food-grade solvents
title_full Anthocyanin recovery from grape by-products by combining ohmic heating with food-grade solvents
title_fullStr Anthocyanin recovery from grape by-products by combining ohmic heating with food-grade solvents
title_full_unstemmed Anthocyanin recovery from grape by-products by combining ohmic heating with food-grade solvents
title_sort Anthocyanin recovery from grape by-products by combining ohmic heating with food-grade solvents
author Coelho, Marta
author_facet Coelho, Marta
Silva, Sara
Costa, Eduardo
Pereira, Ricardo N.
Rodrigues, António Sebastião
Teixeira, José António
Pintado, Manuela
author_role author
author2 Silva, Sara
Costa, Eduardo
Pereira, Ricardo N.
Rodrigues, António Sebastião
Teixeira, José António
Pintado, Manuela
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Centre for Toxicogenomics and Human Health (ToxOmics)
NOVA Medical School|Faculdade de Ciências Médicas (NMS|FCM)
RUN
dc.contributor.author.fl_str_mv Coelho, Marta
Silva, Sara
Costa, Eduardo
Pereira, Ricardo N.
Rodrigues, António Sebastião
Teixeira, José António
Pintado, Manuela
dc.subject.por.fl_str_mv Anthocyanins
Antimicrobial
Antioxidant activity
Biological properties
Conventional methods
Grape by-products
Ohmic heating
Phenolic compounds
Analytical Chemistry
Chemistry (miscellaneous)
Molecular Medicine
Pharmaceutical Science
Drug Discovery
Physical and Theoretical Chemistry
Organic Chemistry
SDG 7 - Affordable and Clean Energy
topic Anthocyanins
Antimicrobial
Antioxidant activity
Biological properties
Conventional methods
Grape by-products
Ohmic heating
Phenolic compounds
Analytical Chemistry
Chemistry (miscellaneous)
Molecular Medicine
Pharmaceutical Science
Drug Discovery
Physical and Theoretical Chemistry
Organic Chemistry
SDG 7 - Affordable and Clean Energy
description Funding 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.
publishDate 2021
dc.date.none.fl_str_mv 2021-07-20T22:19:58Z
2021-07-01
2021-07-01T00:00:00Z
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/10362/121376
url http://hdl.handle.net/10362/121376
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 1420-3049
PURE: 32497967
https://doi.org/10.3390/molecules26133838
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.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
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection 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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