Vitis vinifera L. Pruning Waste for Bud-Preparations as Source of Phenolic Compounds-Traditional and Innovative Extraction Techniques to Produce New Natural Products.

Dario Donno,Isidoro Riondato,Federica Turrini,Maddalena Guido,Raffaella Boggia,Gabriele Loris Beccaro,Maria Gabriella Mellano,Giovanni Gamba

doi:10.3390/plants10112233

Abstract

Herbal products are now considered among the most important sources of phenolic compounds: the FINNOVER project aimed at the creation and development of sustainable supply chains to extract and use natural biologically active agents. Vitis vinifera is one of the most utilised herbal products derived from buds and sprouts as polyphenolic food supplements for its homeostatic and astringent properties. This research was aimed to describe the antioxidant capacity and the phytochemical composition of V. vinifera herbal products by the application of spectroscopic and chromatographic fingerprints considering phenolics as potential markers to significantly differentiate traditional preparations (macerates) from innovative extracts obtained by an ultrasound extraction from V. vinifera buds. Two different commercial products were also considered. Flavonols were the most abundant class in ultrasound extracts (45%), while phenolic acids were the most important class in traditional macerates (49%) and commercial bud-preparations (about 50%). This study may support the potential use of V. vinifera bud-products (starting from pruning byproducts) as food supplements to integrate human diet with good amounts of phenolics. Finally, the use of different extraction methods on the same plant material could be an important development to produce innovative herbal products with a phytochemical composition similar to traditional preparations.

Highlights

IntroductionBotanical products and food supplements derived from plants (e.g., herbal preparations) are available on the health-sector market and widely appreciated by professionals and consumers
Botanical products and food supplements derived from plants are available on the health-sector market and widely appreciated by professionals and consumers
Phenolic profile complemented by the measurement of the total polyphenolic content (TPC) and the antioxidant capacity (AOC) of the traditional macerates and ultrasound extracts, together to two commercial bud-preparations, of V. vinifera were defined by chemical analysis as already reported in similar studies [1,6,10,26]

Summary

Introduction

Botanical products and food supplements derived from plants (e.g., herbal preparations) are available on the health-sector market and widely appreciated by professionals and consumers. The interest in herbal supplements (containing botanicals) is greatly growing and the botanical market has increased in many countries, especially in Europe and North America. These products are still poorly studied, even if some in vitro/in vivo studies for veterinary and human use have been already reported [1,2,3]. Bud-preparations (or bud-derivatives) are a recent type of botanical preparation derived from plant material, which may be defined as homoeopathic medicines or food supplements based on national regulatory or commercial policies. Bud-derivatives are produced starting from the maceration of meristematic plant tissues (fresh material) in a

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