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Valuable Polyphenolic Antioxidants from Wine Vinasses

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Abstract

The phenolic compounds from white wine vinasses were concentrated following a patent pending process. From 1 L of wine vinasses up to 42 g of a dry product, containing 45% d.w. phenolics, could be obtained. The antioxidant activity of wine vinasse product was characterized for the reducing ability and for the scavenging capacity on non-biological radicals (DPPH· and ABTS·+), on the reactive oxygen species superoxide radical, peroxyl radical, H2O2, singlet oxygen, hypochlorous acid and on the reactive nitrogen species, nitric oxide, and peroxynitrite. The ability of the product to protect biological systems was preliminary evaluated through the protection against the β-carotene oxidation in emulsion and the lysis and lipid peroxidation induced by APPH in erythrocytes. The product showed activity comparable to that of standard compounds (ascorbic acid, butylhydroxyanisol, butylhydroxytoluene, lipoic acid, rutin, quercetin, Tiron, Trolox) and could be proposed as a food antioxidant. The absence of skin-irritant effects on reconstructed human tissues (Episkin™) showed that this product at 1% appear to be safe for topical use in cosmetic applications.

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Acknowledgments

The authors are grateful to the Spanish Ministry of Education and Science (MEC) for the financial support of this work (Research Project reference ALG2006-05387, CTM2009-12664, which had partial financial support from the FEDER funds of the European Union). Beatriz Díaz Reinoso thanks the Spanish MEC for her grant (reference BES-2005-7525). Andrés Moure thanks the Xunta de Galicia for his Isidro Parga Pondal contract. Daniele R. Nogueira thanks AECID for her grant.

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Authors and Affiliations

  1. Dep. Enxeñería Química, Universidade de Vigo (Campus Ourense) Edificio Politécnico, As Lagoas s/n, 32004, Ourense, Spain

    Beatriz Díaz, Andrés Moure, Herminia Domínguez & Juan Carlos Parajó

  2. REQUIMTE, Departamento de Química, Faculdade de Farmácia, Universidade do Porto, Rua Aníbal Cunha 164, 4099-030, Porto, Portugal

    Ana Gomes, Marisa Freitas & Eduarda Fernandes

  3. Dep. Fisiologia, Facultat de Farmàcia, Universitat de Barcelona, Av. Joan XXIII s/n, 08028, Barcelona, Spain

    Daniele R. Nogueira, María Pilar Vinardell & Montserrat Mitjans

  4. Cooperativa Vitivinícola do Ribeiro, Valdepereira, Ridadavia, Ourense, Spain

    José González & Argimiro Levoso

Authors
  1. Beatriz Díaz
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  2. Ana Gomes
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  3. Marisa Freitas
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  4. Eduarda Fernandes
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  5. Daniele R. Nogueira
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  6. José González
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  7. Andrés Moure
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  8. Argimiro Levoso
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  9. María Pilar Vinardell
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  10. Montserrat Mitjans
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  11. Herminia Domínguez
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  12. Juan Carlos Parajó
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Corresponding author

Correspondence to Herminia Domínguez.

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Díaz, B., Gomes, A., Freitas, M. et al. Valuable Polyphenolic Antioxidants from Wine Vinasses. Food Bioprocess Technol 5, 2708–2716 (2012). https://doi.org/10.1007/s11947-011-0569-8

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  • DOI: https://doi.org/10.1007/s11947-011-0569-8

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