Search

Antioxidant activity can be evaluated using cyclic voltammetry (CV). The aim of this work is to verify the efficacy of CV in evaluating the synergistic effect of bioactive compounds, such as phenolic and amino acid compounds, on antioxidant activity. Therefore, three types of model solutions were prepared: individual model solution (phenol and amino acid), (b) binary model solutions (phenol-phenol and amino acid-amino acid) and (c) mixed phenol–amino acid solutions. Electrochemical measurement conditions were optimized for phenolic compounds (pH 3.0, 1.0 g/L and 100 mV/s) and for amino acids (pH 7.0, 2.0 g/L for amino acids and 100 mV/s), and, for each solution, the functional groups responsible of the anodic and cathodic peaks were established. The peak anodic potential (Epa) and the onset potential (Eon) were two parameters of great importance. The first one was used to classify the solutions according to their antioxidant potential. In general, all the binary and mixed solutions had lower values of Epa than the corresponding individual model solution, which indicates an improvement in the antioxidant potential. The second one was used to evaluate the synergistic effects of phenolic compounds and amino acids.

Extraction solvent is a very important factor in the recovery of antioxidants from natural matrices. In this study, the effect of three solvents (ethanol, ethanol/water and water) on the phenolic composition, antioxidant and anti-cholinesterase activities and electrochemical behaviour of four winemaking byproducts (seeds, skins, stems, and pomace) was evaluated. Phenolic composition was determined by the Folin–Ciocalteu method and ultra-high-performance liquid chromatography (UHPLC), antioxidant activity by the capacity to scavenge 2,2-diphenyl-1-picrylhydrazyl and hydroxyl radicals, anti-cholinesterase activity by the Ellman’s method, and electrochemical behaviour by cyclic voltammetry. Eight phenolic compounds were quantified with higher content in water/ethanol extracts (e.g., epicatechin in pomace: 17 mg/100 g vs. 7 and 6 mg/100 g in ethanol and water extracts, respectively), although there were some exceptions (e.g., gallic acid in seeds was most abundant in water extracts). Moreover, the highest total phenolic content (TPC) and antioxidant activity were found in ethanol/water extracts (between 2 and 30-fold the values of the other extracts). Overall, the most active extracts in inhibiting both acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) enzymes were ethanol/water and ethanol extracts from seeds (between 31.11 and 53.90%). The electrochemical behaviour allowed for differentiating the extracts depending on the solvent and the byproduct. Our findings indicate that winemaking byproducts represent a source of phenolic compounds with antioxidant and anti-cholinesterase activities and suggest that cyclic voltammetry is a promising technique to evaluate the phenolic extraction process from these byproducts.

Cooperage byproducts are an important source of phenolic compounds that could be used for wine technology applications. The effects of the addition of two types of oak wood shavings (American, AOW, and Ukrainian, UOW) on the antioxidant activity and color of red wine anthocyanins, in a wine model solution, were evaluated by spectrophotometric and colorimetric analyses. Phenolic compounds from shavings, mainly ellagitannins, were determined by ultra-high-performance liquid chromatography/mass spectrometry (UHPLC/MS). Antioxidant and copigmentation effects varied depending on the type of shavings (AOW and UOW) and the phenolic concentration (100, 400, and 500 mg/L). Phenolic compounds from shavings improved the color characteristics (darker and more bluish color) and the copigmentation effect of red wine anthocyanins, being UOW a better source of copigments than AOW shavings. The best antioxidant activity was found for the 400 and 500 mg/L model solutions for both types of shavings. Results show a winemaking technological application based on the repurposing of cooperage byproducts, which could improve color and antioxidant characteristics of red wines.

The winemaking industry produces large amount of byproducts, including grape pomace, stalks, and lees. Wine lees are a natural source of phenolic compounds, which have important antioxidant and biological properties. Due to the high quantities produced worldwide, this byproduct can be an ideal raw material for obtaining phenolic compounds that could be of interest in the food and pharmaceutical industries. In this mini review, the main characteristics of wine lees as well as their phenolic composition and antioxidant activity have been summarized from the information in the literature.

The influence of adding seeds from grape pomace during Syrah wine fermentation in a warm climate has been studied. Seeds of Pedro Ximenez variety were rich in phenolic compounds, mainly flavonoids such as catechin and procyanidins. Changes in total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity of red wines were observed. These changes depended on the vinification stage and the amount of seeds (SW: 450 g or DW: 900 g seeds/150 kg grapes) applied. In general, antioxidant activity was greater when a simple dose (SW) was considered. Results indicate that seeds rich in flavonoids could be used as wine additives, which could improve the antioxidant potential of red wines in a warm climate.