Extraction of phenolic compounds from grape pomace using ohmic heating: Chemical composition, bioactivity and bioaccessibility

Detalhes bibliográficos
Autor(a) principal: Santos, Pedro Miguel Ferreira
Data de Publicação: 2024
Outros Autores: Nobre, Clarisse, Rodrigues, Rui Miguel Martins, Genisheva, Zlatina, Botelho, C. M., Teixeira, J. A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: https://hdl.handle.net/1822/87708
Resumo: This study addresses the effectiveness of ohmic heating technology (OH) for the sustainable recovery of phenolic compounds from Grape Pomace (GP) by hydroethanolic extraction. GP extracts biological potential was evaluated in terms of antioxidant activity, cytotoxicity and preventive effect against reactive oxygen species (ROS). To understand if GP extracts can be used as a functional ingredient, simulated gastrointestinal digestion was performed to evaluate the bioaccessibility. OH-assisted hydroethanolic extraction proved to be an effective process for the recovery of GP phenolic compounds with high antioxidant capacity. The digestion process increased the concentration of total phenolics and the biotransformation of high-molecular phenolics (anthocyanins, flavonoids and resveratrol) in simpler phenolic acids, improving bioaccessibility. GP extract displayed a selective action against cancer cells (Caco-2 and HeLa) and promoted ROS prevention. The results highlighted the ability of OH to extract bioactives from GP and its potential application as a nutraceutical or for functional food formulations.
id RCAP_ea4ada81967b865facdfc5a95d398dcf
oai_identifier_str oai:repositorium.sdum.uminho.pt:1822/87708
network_acronym_str RCAP
network_name_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository_id_str 7160
spelling Extraction of phenolic compounds from grape pomace using ohmic heating: Chemical composition, bioactivity and bioaccessibilityModerate electric fieldsPhenolic compoundsWinery wastesBioactivityGastrointestinal digestionGreen approachThis study addresses the effectiveness of ohmic heating technology (OH) for the sustainable recovery of phenolic compounds from Grape Pomace (GP) by hydroethanolic extraction. GP extracts biological potential was evaluated in terms of antioxidant activity, cytotoxicity and preventive effect against reactive oxygen species (ROS). To understand if GP extracts can be used as a functional ingredient, simulated gastrointestinal digestion was performed to evaluate the bioaccessibility. OH-assisted hydroethanolic extraction proved to be an effective process for the recovery of GP phenolic compounds with high antioxidant capacity. The digestion process increased the concentration of total phenolics and the biotransformation of high-molecular phenolics (anthocyanins, flavonoids and resveratrol) in simpler phenolic acids, improving bioaccessibility. GP extract displayed a selective action against cancer cells (Caco-2 and HeLa) and promoted ROS prevention. The results highlighted the ability of OH to extract bioactives from GP and its potential application as a nutraceutical or for functional food formulations.MCIU -Ministerio de Ciencia, Innovación y Universidades(FJC2021-046978-I)info:eu-repo/semantics/publishedVersionElsevierUniversidade do MinhoSantos, Pedro Miguel FerreiraNobre, ClarisseRodrigues, Rui Miguel MartinsGenisheva, ZlatinaBotelho, C. M.Teixeira, J. A.2024-03-152024-03-15T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/1822/87708engFerreira-Santos, P.; Nobre, Clarisse; Rodrigues, Rui M.; Genisheva, Zlatina; Botelho, Cláudia M.; Teixeira, José A., Extraction of phenolic compounds from grape pomace using ohmic heating: Chemical composition, bioactivity and bioaccessibility. Food Chemistry, 436(137780), 20240308-814610.1016/j.foodchem.2023.13778037879228http://www.elsevier.com/locate/issn/03088146info: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:RCAAP2024-02-24T01:23:19Zoai:repositorium.sdum.uminho.pt:1822/87708Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T01:30:22.781504Repositório 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 Extraction of phenolic compounds from grape pomace using ohmic heating: Chemical composition, bioactivity and bioaccessibility
title Extraction of phenolic compounds from grape pomace using ohmic heating: Chemical composition, bioactivity and bioaccessibility
spellingShingle Extraction of phenolic compounds from grape pomace using ohmic heating: Chemical composition, bioactivity and bioaccessibility
Santos, Pedro Miguel Ferreira
Moderate electric fields
Phenolic compounds
Winery wastes
Bioactivity
Gastrointestinal digestion
Green approach
title_short Extraction of phenolic compounds from grape pomace using ohmic heating: Chemical composition, bioactivity and bioaccessibility
title_full Extraction of phenolic compounds from grape pomace using ohmic heating: Chemical composition, bioactivity and bioaccessibility
title_fullStr Extraction of phenolic compounds from grape pomace using ohmic heating: Chemical composition, bioactivity and bioaccessibility
title_full_unstemmed Extraction of phenolic compounds from grape pomace using ohmic heating: Chemical composition, bioactivity and bioaccessibility
title_sort Extraction of phenolic compounds from grape pomace using ohmic heating: Chemical composition, bioactivity and bioaccessibility
author Santos, Pedro Miguel Ferreira
author_facet Santos, Pedro Miguel Ferreira
Nobre, Clarisse
Rodrigues, Rui Miguel Martins
Genisheva, Zlatina
Botelho, C. M.
Teixeira, J. A.
author_role author
author2 Nobre, Clarisse
Rodrigues, Rui Miguel Martins
Genisheva, Zlatina
Botelho, C. M.
Teixeira, J. A.
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Santos, Pedro Miguel Ferreira
Nobre, Clarisse
Rodrigues, Rui Miguel Martins
Genisheva, Zlatina
Botelho, C. M.
Teixeira, J. A.
dc.subject.por.fl_str_mv Moderate electric fields
Phenolic compounds
Winery wastes
Bioactivity
Gastrointestinal digestion
Green approach
topic Moderate electric fields
Phenolic compounds
Winery wastes
Bioactivity
Gastrointestinal digestion
Green approach
description This study addresses the effectiveness of ohmic heating technology (OH) for the sustainable recovery of phenolic compounds from Grape Pomace (GP) by hydroethanolic extraction. GP extracts biological potential was evaluated in terms of antioxidant activity, cytotoxicity and preventive effect against reactive oxygen species (ROS). To understand if GP extracts can be used as a functional ingredient, simulated gastrointestinal digestion was performed to evaluate the bioaccessibility. OH-assisted hydroethanolic extraction proved to be an effective process for the recovery of GP phenolic compounds with high antioxidant capacity. The digestion process increased the concentration of total phenolics and the biotransformation of high-molecular phenolics (anthocyanins, flavonoids and resveratrol) in simpler phenolic acids, improving bioaccessibility. GP extract displayed a selective action against cancer cells (Caco-2 and HeLa) and promoted ROS prevention. The results highlighted the ability of OH to extract bioactives from GP and its potential application as a nutraceutical or for functional food formulations.
publishDate 2024
dc.date.none.fl_str_mv 2024-03-15
2024-03-15T00:00:00Z
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 https://hdl.handle.net/1822/87708
url https://hdl.handle.net/1822/87708
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Ferreira-Santos, P.; Nobre, Clarisse; Rodrigues, Rui M.; Genisheva, Zlatina; Botelho, Cláudia M.; Teixeira, José A., Extraction of phenolic compounds from grape pomace using ohmic heating: Chemical composition, bioactivity and bioaccessibility. Food Chemistry, 436(137780), 2024
0308-8146
10.1016/j.foodchem.2023.137780
37879228
http://www.elsevier.com/locate/issn/03088146
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 Elsevier
publisher.none.fl_str_mv Elsevier
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
institution RCAAP
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
repository.mail.fl_str_mv
_version_ 1799136785484218368

Registros relacionados