Abstract
Grape stem is rich in phenolic compounds, especially stilbenes. These antioxidants can be degraded during the storage of grape stem extracts for long periods of time. The aim of this work was to analyze the stability of Mazuelo stem extracts during storage at 25 and 40 °C, in two different light conditions (amber and transparent vials). The stability of the antioxidants was studied after 2, 4 and 6 months of conservation. Gallic acid and the quercetin derivative concentration were stable throughout the storage period. In contrast, catechin disappeared from all the extracts in just two months of storage. Anthocyanins were significantly affected by temperature, and light enhanced their degradation when the extracts were kept at 40 °C. Resveratrol and viniferin showed a similar behavior. Their concentration decreased from the beginning of storage, and in both cases, they were significantly affected by both temperature and light.
Highlights
Food processing industries generate large amounts of waste, that threaten the environment and represent a significant economic loss
The stability of grape stem extracts under different conditions of light and temperature was analyzed during a period of six months
Regarding the behavior of phenolic compounds, catechin disappeared from all the extracts in just two months of storage, regardless of temperature and light, becoming the most unstable compound of the extract
Summary
Food processing industries generate large amounts of waste, that threaten the environment and represent a significant economic loss. This problem represents one of the main challenges to be addressed in the coming years to solve the growing environmental problems. Phenolic compounds constitute a relevant group of substances, due to their proven beneficial properties for health They have been studied in depth in recent years, and are known to have a wide range of physiological properties, such as antioxidants and antimutagens, as well as having antimicrobial, anti-inflammatory and anticancer activity [1,2]. In recent years, there has been great interest in obtaining polyphenols from plant residues, suitable for applications in the pharmaceutical industry, as food additives and supplements, or in cosmetics
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