Valuable Polyphenolic Antioxidants from Wine Vinasses

Food and Bioprocess Technology

Volumn 5, Issue 7, 2012, Pages 2708-2716

  Díaz, Beatriz ^a   Gomes, Ana ^b   Freitas, Marisa ^b   Fernandes, Eduarda ^b   Nogueira, Daniele R ^c   González, José ^d   Moure, Andrés ^a   Levoso, Argimiro ^d   Vinardell, María Pilar ^c   Mitjans, Montserrat ^c   Domínguez, Herminia ^a   Parajó, Juan Carlos ^a  

^a UNIVERSITY OF VIGO   (Spain)

^b UNIVERSITY OF PORTO   (Portugal)

^c UNIVERSITY OF BARCELONA   (Spain)

^d Ridadavia ^*  (Spain)

Author keywords

Antioxidants; Dermal irritation; Hemolysis; Lipid oxidation; Radical scavenging capacity; Wine vinasses

Indexed keywords

ANTIOXIDANTS; ASCORBIC ACID; BLOOD; EMULSIFICATION; FLAVONOIDS; NITRIC OXIDE; PHENOLS;

DERMAL IRRITATIONS; HEMOLYSIS; LIPID OXIDATION; RADICAL SCAVENGING CAPACITIES; WINE VINASSES;

WINE;

EID: 84867567058     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0569-8     Document Type: Article

References (26)

1. Almeida, I. F., Fernandes, E., Lima, J. L., Valentão, P., Andrade, P. B., Seabra, R. M., et al. (2009). Oxygen and nitrogen reactive species are effectively scavenged by Eucalyptus globulus leaf water extract. Journal of Medicinal Food, 12, 175-183.
2. Arvanitoyannis, I. S., Ladas, D., & Mavromatis, A. (2006). Potential uses and applications of treated wine waste: A review. International Journal of Food Science & Technology, 41, 475-487.
3. Beltrán de Heredia, J., Dominguez, J. R., & Partido, E. (2005). Physico-chemical treatment for the depuration of wine distillery wastewaters (vinasses). Water Science and Technology, 51, 159-166.
4. Beltrán, F. J., García-Araya, J. F., & Álvarez, P. M. (1999). Wine distillery wastewater degradation. 2. Improvement of aerobic biodegradation by means of an integrated chemical (ozone)-biological treatment. Journal of Agricultural and Food Chemistry, 47, 3919-3924.
5. Benítez, F. J., Beltrán-Heredia, J., Real, F. J., & Acero, J. L. (2000). Wine vinasses treatments by ozone and an activated sludge system in continuous reactors. Bioprocess Engineering, 23, 149-154.
6. Benítez, F. J., Real, F. J., Acero, J. L., García, J., & Sánchez, M. (2003). Kinetics of the ozonation and aerobic biodegradation of wine vinasses in discontinuous and continuous processes. Journal of Hazardous Materials, 101, 203-218.
7. Borja, R., Martín, A., Maestro, R., Luque, M., & Durán, M. M. (1993). Enhancement of the anaerobic digestion of wine distillery wastewater by the removal of phenolic inhibitors. Bioresource Technology, 45, 99-104.
8. Faller, C., Bracher, M., Dami, N., & Roguet, R. (2002). Predictive ability of reconstructed human epidermis equivalents for the assessment of skin irritation of cosmetics. Toxicology in Vitro, 16, 557-572.
9. Gomes, A., Fernandes, E., Silva, A. M., Santos, C. M., Pinto, D. C., Cavaleiro, J. A., et al. (2007). 2-Styrylchromones: novel strong scavengers of reactive oxygen and nitrogen species. Bioorganic & Medicinal Chemistry, 15, 6027-6036.
10. Katalinić, V., Milos, M., Modun, D., Musić, I., & Boban, M. (2004). Antioxidant effectiveness of selected wines in comparison with (+)-catechin. Food Chemistry, 86, 593-600.
11. Lizárraga, D., Lozano, C., Briedé, J. J., van Delft, J. H., Touriño, S., Centelles, J. J., et al. (2007). The importance of polymerization and galloylation for the antiproliferative properties of procyanidin-rich natural extracts. The FEBS Journal, 274, 4802-4811.
12. Miller, H. E. A. (1971). Simplified method for the evaluation of antioxidants. Journal of the American Oil Chemists' Society, 45, 91.
13. Moure, A., Domínguez, H., Parajó, J. C., González, M. J., Díaz Reinoso, B., Conde, E., Conde, M. J., González López, N., Levoso, A., Castro, M., Vidal, E., González, J. 2008 Procedimiento de recuperación de compuestos antioxidantes presentes en vinazas de alcoholera de vino. Pending Spanish Patent Application, ES200800076.
14. Pinelo, M., Rubilar, M., Sineiro, J., & Nuñez, M. J. (2005). A thermal treatment to increase the antioxidant capacity of natural phenols: Catechin, resveratrol and grape extract cases. European Food Research and Technology, 221, 284-290.
15. Pinelo, M., Ruiz-Rodríguez, A., Sineiro, J., Señoráns, F. J., Reglero, G., & Núñez, M. J. (2007). Supercritical fluid and solid-liquid extraction of phenolic antioxidants from grape pomace: A comparative study. European Food Research and Technology, 226, 199-205.
16. Portes, P., Grandidier, M. H., Cohen, C., & Roguet, R. (2002). Refinement of the Episkin protocol for the assessment of acute skin irritation of chemicals: follow-up to the ECVAM prevalidation study. Toxicol In Vitro, 16(6), 765-770.
17. Robinson, M. K., Cohen, C., de Brugerolle de Fraissinette, A., Ponec, M., Whittle, E., & Fentem, J. H. (2002). Non-animal testing strategies for assessment of the skin corrosion and skin irritation potential of ingredients and finished products. Food and Chemical Toxicology, 40, 573-592.
18. Spigno, G., & De Faveri, D. M. (2007). Antioxidants from grape stalks and marc: Influence of extraction procedure on yield, purity and antioxidant power of the extracts. Journal of Food Engineering, 78, 793-801.
19. Srour, M. A., Bilto, Y. Y., & Juma, M. (2000). Evaluation of different methods used to measure malonyldialdehyde in human erythrocytes. Clinical Hemorheology and Microcirculation, 23, 23-30.
20. Tornier, C., Amsellem, C., Fraissinette Ade, B., & Alépée, N. (2010). Assessment of the optimized SkinEthic reconstructed human epidermis (RHE) 42 bis skin irritation protocol over 39 test substances. Toxicology In Vitro, 24, 245-256.
21. Torres, J. L., & Selga, A. (2003). Procyanidin size and composition by thiolysis with cysteamine hydrochloride and chromatography. Chromatographia, 57, 441-445.
22. Torres, J. L., Varela, B., García, M. T., Carilla, J., Matito, C., Centelles, J. J., et al. (2002). Valorization of grape (Vitis vinifera) by-products. Antioxidant and biological properties of polyphenolic fractions differing in procyanidin composition and flavonol content. Journal of Agricultural and Food Chemistry, 50, 7548-7555.
23. Ugartondo, V., Mitjans, M., & Vinardell, M. P. (2008). Comparative antioxidant and cytotoxic effects of lignins from different sources. Bioresource Technology, 99, 6683-6687.
24. 2-induced oxidative stress. J Agricultural and Food Chemistry, 57, 4459-4465.
25. Whiteman, M., Ketsawatsakul, U., & Halliwell, B. (2002). A reassessment of the peroxynitrite scavenging activity of uric acid. Annals of the New York Academy of Sciences, 962, 242-259.
26. Xia, E. Q., Deng, G. F., Guo, Y. J., & Li, H. B. (2010). Biological activities of polyphenols from grapes. International Journal of Molecular Sciences, 11, 622-646.