Abstract
The present study focuses on heat-induced structural changes and the degradation kinetics of phytochemicals and antioxidant activity of red grape skin extract. The thermal degradation of anthocyanins, flavonoids, polyphenols, and antioxidant activity followed a first-order kinetic model, increasing with temperature due to the intensification of the degradation process. The activation energy (Ea) highlighted this phenomenon. Likewise, the kinetic and thermodynamic parameters certified the irreversible degradation of the bioactive compounds from the skin of the Băbească neagră grape variety. Both temperature and duration of heating had a significant impact on the content of bioactive compounds. In addition, the red grape skin extract inhibited certain enzymes such as α-amylase, α-glucosidase, lipase, and lipoxygenase, which are associated with metabolic syndrome and inflammation. Further knowledge on the possible inhibition mechanisms exerted by the major anthocyanins found in red grape skin extract on the metabolic syndrome-associated enzymes was gathered upon running molecular docking tests. Detailed analysis of the resulting molecular models revealed that malvidin 3-O-glucoside binds in the vicinity of the catalytic site of α-amylase and lipase, whereas no direct contact with catalytic amino acids was identified in the case of α-glucosidase and lipoxygenase.
Highlights
Wine production is one of the most important agricultural activities in the world and causes the generation of a large number of by-products, including skins, seeds, and stems.The management the by-products mentioned above presents serious environmental issues, as these residues have low pH, high content of organic matter, and can exert phytotoxic effects if applied to crops or wetlands [1].The Băbească neagră variety
The chromatographic profile of the thermally treated extract confirms the results reported above, reinforcing the idea that the different temperature–time combinations cause a sequential reduction of anthocyanins from red grape skin extract
The present study investigated the effect of heat treatment on phenolic compounds from red grape skin
Summary
Wine production is one of the most important agricultural activities in the world and causes the generation of a large number of by-products, including skins, seeds, and stems.The management the by-products mentioned above presents serious environmental issues, as these residues have low pH, high content of organic matter, and can exert phytotoxic effects if applied to crops or wetlands [1].The Băbească neagră variety The management the by-products mentioned above presents serious environmental issues, as these residues have low pH, high content of organic matter, and can exert phytotoxic effects if applied to crops or wetlands [1]. Black grandmother) represents an old native red grape variety cultivated in the southeastern part of Romania at the Dealu Bujorului vineyard. This grape variety is mainly used to produce light and fruity wines with 12–12.5%. Its skin is rich in bioactive compounds that have beneficial effects due to their antioxidant properties [3]. As the main by-product of wineries, are rich in anthocyanins, flavonoids, and polyphenols [4,5]
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