Valuable Polyphenolic Antioxidants from Wine Vinasses
2012
Díaz, Beatriz | Gomes, Ana | Freitas, Marisa | Fernandes, Eduarda | Nogueira, Daniele R. | González, José | Moure, Andrés | Levoso, Argimiro | Vinardell, María Pilar | Mitjans, Montserrat | Domínguez González, Herminia | Parajó, Juan Carlos
The phenolic compounds from white wine vinasses were concentrated following a patent pending process. From 1 L of wine vinasses up to 42 g of a dry product, containing 45% d.w. phenolics, could be obtained. The antioxidant activity of wine vinasse product was characterized for the reducing ability and for the scavenging capacity on non-biological radicals (DPPH· and ABTS·⁺), on the reactive oxygen species superoxide radical, peroxyl radical, H₂O₂, singlet oxygen, hypochlorous acid and on the reactive nitrogen species, nitric oxide, and peroxynitrite. The ability of the product to protect biological systems was preliminary evaluated through the protection against the β-carotene oxidation in emulsion and the lysis and lipid peroxidation induced by APPH in erythrocytes. The product showed activity comparable to that of standard compounds (ascorbic acid, butylhydroxyanisol, butylhydroxytoluene, lipoic acid, rutin, quercetin, Tiron, Trolox) and could be proposed as a food antioxidant. The absence of skin-irritant effects on reconstructed human tissues (Episkin™) showed that this product at 1% appear to be safe for topical use in cosmetic applications.
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