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Your search keyword '"BUCCHI, GIACOMO"' showing total 2 results
Start Over Author "BUCCHI, GIACOMO" Topic antioxidants
2 results on '"BUCCHI, GIACOMO"'

1. Recovery of polyphenols from red grape pomace and assessment of their antioxidant and anti-cholesterol activities.

Author

Ferri M, Bin S, Vallini V, Fava F, Michelini E, Roda A, Minnucci G, Bucchi G, and Tassoni A

Subjects
Chromatography, High Pressure Liquid, Enzymes metabolism, Ethanol chemistry, Flavonoids analysis, Plant Extracts chemistry, Tannins analysis, Water chemistry, Antioxidants pharmacology, Cholesterol metabolism, Polyphenols isolation & purification, Vitis chemistry, Waste Products analysis
Abstract

The present work aimed at the recovery and characterization of polyphenolic compounds extracted from red grape pomace (Vitis vinifera L.), a winemaking by-product. Polyphenolic compounds of wet (WP) and dried (DP) red pomace were recovered by enzymatic digestions and ethanol-based extractions. Fungamyl and Celluclast enzymes were found to be the most effective in enhancing polyphenol release from WP. WP samples showed the highest capacity of releasing polyphenols with 2h control 24°C and 2h 1% Celluclast resulting as the best treatments. A significantly lower amount of polyphenols was recovered from DP most probably as a consequence of the pomace drying. The best extracts contained high amounts of total polyphenols, flavonoids, tannins and anthocyanins and exerted antioxidant and cholesterol-lowering activities. The results support the possibility of exploiting the extracts coming from grape processing by-products as ingredients for functional and innovative products in the nutraceutical, pharmaceutical or cosmetic fields., (Copyright © 2015 Elsevier B.V. All rights reserved.)

Published
2016
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2. Recovery of polyphenols from red grape pomace and assessment of their antioxidant and anti-cholesterol activities

Author

Elisa Michelini, Maura Ferri, Veronica Vallini, Giordano Minnucci, Giacomo Bucchi, Sofia Bin, Annalisa Tassoni, Aldo Roda, Fabio Fava, Ferri, Maura, Bin, Sofia, Vallini, Veronica, Fava, Fabio, Michelini, Elisa, Roda, Aldo, Minnucci, Giordano, Bucchi, Giacomo, and Tassoni, Annalisa

Subjects
Antioxidant, medicine.medical_treatment, Bioengineering, Antioxidants, 0404 agricultural biotechnology, Nutraceutical, medicine, Vitis, Food science, Vitis vinifera, Molecular Biology, Chromatography, High Pressure Liquid, Winemaking, Flavonoids, Waste Products, Ethanol, Chemistry, business.industry, Plant Extracts, fungi, Pomace, food and beverages, Polyphenols, Water, 04 agricultural and veterinary sciences, General Medicine, 040401 food science, Biotechnology, Enzymes, Cholesterol, Anti-cholesterol, Polyphenol, business, Tannins
Abstract

The present work aimed at the recovery and characterization of polyphenolic compounds extracted from red grape pomace (Vitis vinifera L.), a winemaking by-product. Polyphenolic compounds of wet (WP) and dried (DP) red pomace were recovered by enzymatic digestions and ethanol-based extractions. Fungamyl and Celluclast enzymes were found to be the most effective in enhancing polyphenol release from WP. WP samples showed the highest capacity of releasing polyphenols with 2. h control 24°C and 2. h 1% Celluclast resulting as the best treatments. A significantly lower amount of polyphenols was recovered from DP most probably as a consequence of the pomace drying. The best extracts contained high amounts of total polyphenols, flavonoids, tannins and anthocyanins and exerted antioxidant and cholesterol-lowering activities. The results support the possibility of exploiting the extracts coming from grape processing by-products as ingredients for functional and innovative products in the nutraceutical, pharmaceutical or cosmetic fields.

Published
2015

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