Abstract
The aim of this work is the evaluation of a green extraction technology to exploit winery waste byproducts. Specifically, a solid–liquid extraction technology (Naviglio Extractor®) was used to obtain polyphenolic antioxidants from the Cagnulari grape marc. The extract was then chemically characterized by spectrophotometric analysis, high-performance liquid chromatography, and mass spectrometry, revealing a total polyphenol content of 4.00 g/L ± 0.05, and the presence of anthocyanins, one of the most representative groups among the total polyphenols in grapes. To investigate potential biological activities of the extract, its ability to counteract hydrogen peroxide-induced oxidative stress and cell death was assessed in primary human endothelial cells. The 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) test, used to assess potential extract cytotoxicity, failed to show any deleterious effect on cultured cells. Fluorescence measurements, attained with the intracellular reactive oxygen species (ROS) probe 2′,7′-dichlorodihydrofluorescein diacetate (H2DCF-DA), revealed a strong antioxidant potential of the marc extract on the used cells, as indicated by the inhibition of the hydrogen peroxide-induced ROS generation and the counteraction of the oxidative-induced cell death. Our results indicate the Naviglio extraction, as a green technology process, can be used to exploit wine waste to obtain antioxidants which can be used to produce enriched foods and nutraceuticals high in antioxidants.
Highlights
Wine production is one of the most important agricultural activities worldwide [1], the problems related to its waste treatment or disposal are far from being resolved [2]
Our results show that the grape pomace can be an important source of polyphenolic substances that provide antioxidant activity and vasculoprotective effect
The Naviglio® is a green extractive technology that does not make use of any solvent or thermal treatments, and is affordable compared to other conventional solvents or supercritical fluid phase extraction procedures
Summary
Wine production is one of the most important agricultural activities worldwide [1], the problems related to its waste treatment or disposal are far from being resolved [2]. Molecules 2018, 23, 2105 and grape marc, may exert phytotoxic effects if applied to crops [4] or wetlands [5], since their content of specifc micronutrients and heavy metals is incompatible with the agricultural requirements [4,5,6] Most of these byproducts can be used for different purposes, including the production of functional foods, dietary supplements, cosmetics, and pharmaceuticals [7,8]. The wine byproducts represent a considerable burden as industrial waste, due to the presence of variable phenolic contents in the wine, depending on the type of grape, the part of the tissue, and the processing conditions [4] This burden can be significantly reduced using new or modified processing methods that aim to generate useful wine bioproducts, such as natural antioxidants. Phenolic compounds with high antioxidants properties have been extracted from grape marc using new extraction techniques, such as pressurized liquid extraction and supercritical carbon dioxide [9]
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