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Anthocyanin recovery from grape by-products by combining ohmic heating with food-grade solvents: phenolic composition, antioxidant, and antimicrobial properties

2021-07-01Journal article Open access
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dc.contributor.authorCoelho, Marta
dc.contributor.authorSilva, Sara
dc.contributor.authorCosta, Eduardo
dc.contributor.authorPereira, Ricardo N.
dc.contributor.authorRodrigues, António Sebastião
dc.contributor.authorTeixeira, José António
dc.contributor.authorPintado, Manuela
dc.date.accessioned2021-07-14T13:28:35Z
dc.date.available2021-07-14T13:28:35Z
dc.date.issued2021-07-01
dc.description.abstractUsually, 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/molecules26133838pt_PT
dc.identifier.eid85109140125
dc.identifier.issn1420-3049
dc.identifier.pmcPMC8270259
dc.identifier.pmid34202440
dc.identifier.urihttp://hdl.handle.net/10400.14/34138
dc.identifier.wos000670896500001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAnthocyaninspt_PT
dc.subjectAntimicrobialpt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectBiological propertiespt_PT
dc.subjectConventional methodspt_PT
dc.subjectGrape by-productspt_PT
dc.subjectOhmic heatingpt_PT
dc.subjectPhenolic compoundspt_PT
dc.titleAnthocyanin recovery from grape by-products by combining ohmic heating with food-grade solvents: phenolic composition, antioxidant, and antimicrobial propertiespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue13pt_PT
oaire.citation.titleMoleculespt_PT
oaire.citation.volume26pt_PT
person.familyNameCorreia Coelho
person.familyNameSilva
person.familyNameCosta
person.familyNamePereira
person.familyNameRodrigues
person.familyNameTeixeira
person.familyNamePintado
person.givenNameMarta Isabel
person.givenNameSara
person.givenNameEduardo
person.givenNameRicardo Nuno
person.givenNameAntonio Sebastião
person.givenNameJosé
person.givenNameMaria Manuela
person.identifier1888852
person.identifier456608
person.identifier.ciencia-id0413-9857-6FC2
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person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0002-6542-175X
person.identifier.orcid0000-0001-8268-2137
person.identifier.orcid0000-0003-3121-4514
person.identifier.orcid0000-0003-1553-9693
person.identifier.orcid0000-0002-8139-4595
person.identifier.orcid0000-0002-4918-3704
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridO-6033-2015
person.identifier.ridA-1930-2013
person.identifier.ridA-6268-2012
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id50461336500
person.identifier.scopus-author-id55158300800
person.identifier.scopus-author-id55249865700
person.identifier.scopus-author-id25522198400
person.identifier.scopus-author-id36130557500
person.identifier.scopus-author-id13402823200
person.identifier.scopus-author-id7004483898
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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