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Phenolic compounds classification and their distribution in winemaking by-products

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Abstract

The wine industry produces thousands of tons of residues, which represent a waste management issue, both ecologically and economically. The large amounts of grape by-products in winemaking process have been described as an important natural source of polyphenols with health promising properties. Phenolic compounds are found in winemaking by-products, including in seeds, skins, stems and pomace of grapes. Among the several classes of naturally occurring phenolic compounds flavonoids are one of the most important, being acknowledge with some biological properties, such as antioxidant, cardioprotective, antiproliferative, anticancer, anti-inflammatory, antiaging and antimicrobial, which has led to an interest both by industry and the scientific community. Circular economy concerns turned the focus to the presence of bioactive phenolic compounds in by-products, namely to those generated in the winemaking process. This review summarizes current knowledge and recent insights in the phenolic compounds found in the principal grape by-products: stems and pomace (seeds and skins).

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Acknowledgements

This work was supported by the projects UIDB/CVT/00772/2020 and LA/P/0059/2020 funded by the Portuguese Foundation for Science and Technology (FCT). This work was supported by the Associate Laboratory for Green Chemistry—LAQV which is financed by national funds from FCT/MCTES (UIDB/50006/2020 and UIDP/50006/2020). Vanessa Silva and Adriana Silva are grateful to FCT (Fundação para a Ciência e a Tecnologia) for financial support through the PhD grant SFRH/BD/137947/2018 and SFRH/BD/04576/2020, respectively.

Funding

Fundação para a Ciência e a Tecnologia (Grant nos. SFRH/BD/04576/2020, SFRH/BD/137947/2018).

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Authors and Affiliations

  1. Microbiology and Antibiotic Resistance Team (MicroART), Department of Veterinary Sciences, University of Trás-os-Montes and Alto Douro (UTAD), 5000–801, Vila Real, Portugal

    Adriana Silva, Vanessa Silva & Patrícia Poeta

  2. Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801, Vila Real, Portugal

    Adriana Silva, Vanessa Silva & Gilberto Igrejas

  3. Functional Genomics and Proteomics Unit, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801, Vila Real, Portugal

    Adriana Silva, Vanessa Silva & Gilberto Igrejas

  4. Associated Laboratory for Green Chemistry (LAQV-REQUIMTE), University NOVA of Lisboa, Lisbon, Caparica, Portugal

    Adriana Silva, Vanessa Silva, Gilberto Igrejas & Patrícia Poeta

  5. Veterinary and Animal Research Centre (CECAV), University of Trás-os-Montes and Alto Douro (UTAD), Vila Real, Portugal

    Patrícia Poeta

  6. Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), Vila Real, Portugal

    Patrícia Poeta

  7. Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro (UTAD), 5000-801, Vila Real, Portugal

    Alfredo Aires

  8. Chemistry Research Centre (CQ-VR), University of Trás-os-Montes and Alto Douro (UTAD), 5000-801, Vila Real, Portugal

    Virgílio Falco

  9. REQUIMTE/LAQV, Laboratório de Farmacognosia, Departamento de Química, Faculdade de Farmácia, Universidade do Porto, R. Jorge Viterbo Ferreira, no. 228, 4050-313, Porto, Portugal

    Patrícia Valentão

Authors
  1. Adriana Silva
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  2. Vanessa Silva
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  3. Gilberto Igrejas
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  4. Alfredo Aires
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  5. Virgílio Falco
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  6. Patrícia Valentão
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  7. Patrícia Poeta
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Contributions

Conceptualization: AS, VS, GI, AA; methodology: AS, VS, VF, PV and PP; validation: AS, VF, PV and PP; formal analysis: AA; data curation: AS, VF, PV and PP; writing—original draft preparation: AS; writing—review and editing: AS and VS. All authors have read and agreed to the published version of the manuscript.

Corresponding author

Correspondence to Patrícia Poeta.

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Silva, A., Silva, V., Igrejas, G. et al. Phenolic compounds classification and their distribution in winemaking by-products. Eur Food Res Technol 249, 207–239 (2023). https://doi.org/10.1007/s00217-022-04163-z

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