ArticleMolecules (Basel, Switzerland)2022
Towards the Optimization of Microwave-Assisted Extraction and the Assessment of Chemical Profile, Antioxidant and Antimicrobial Activity of Wine Lees Extracts.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed, 20 citations in OpenAlex.
- pH-Responsive Chitosan Films Enriched with NADES-Extracted Wine Lees Anthocyanins for In Situ Food Monitoring.Gels (Basel, Switzerland) · 2025Article
- Extraction of Bioactive Compounds from Wine Lees: A Systematic and Bibliometric Review.Foods (Basel, Switzerland) · 2024Review
- Valorization of Peach Fruit and Wine Lees through the Production of a Functional Peach and Grape Juice.Foods (Basel, Switzerland) · 2024Article
- Laccase-Mediated Oxidation of Phenolic Compounds from Wine Lees Extract towards the Synthesis of Polymers with Potential Applications in Food Packaging.Biomolecules · 2024Article
- Enhancing Anthocyanin Extraction from Wine Lees: A Comprehensive Ultrasound-Assisted Optimization Study.Antioxidants (Basel, Switzerland) · 2023Article
- Recent Progress in Distiller's Grains: Chemical Compositions and Biological Activities.Molecules (Basel, Switzerland) · 2023Review
- Comparative Methods to Evaluate the Antioxidant Capacity of Propolis: An Attempt to Explain the Differences.Molecules (Basel, Switzerland) · 2023Article
- Antiherpetic Activity of TaurisoloMicroorganisms · 2023Article
- Optimization of Ultrasound- and Microwave-Assisted Extraction for the Determination of Phenolic Compounds in Peach Byproducts Using Experimental Design and Liquid Chromatography-Tandem Mass Spectrometry.Molecules (Basel, Switzerland) · 2023Article
- Fatty Acid and Tocopherol Composition of Pomace and Seed Oil from Five Grape Varieties Southern Spain.Molecules (Basel, Switzerland) · 2022Article
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Authors and funding
7 authors at 3 institutions in 2 countries.
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No grant is acknowledged in the PubMed record.
Abstract
Wine lees, a sub-exploited byproduct of vinification, is considered a rich source of bioactive compounds, such as (poly)phenols, anthocyanins and tannins. Thus, the effective and rapid recovery of these biomolecules and the assessment of the bioactive properties of wine lees extracts is of utmost importance. Towards this direction, microwave-assisted extraction (MAE) factors (i.e., extraction time, microwave power and solvent/material ratio) were optimized using experimental design models in order to maximize the (poly)phenolic yield of the extracts. After optimizing the MAE process, the total phenolic content (TPC) as well as the antiradical, antioxidant and antimicrobial activity of the extracts were evaluated. Furthermore, Fourier transform infrared spectroscopy (FTIR) was employed to investigate the chemical profile of wine lees extracts. Red varieties exhibited higher biological activity than white varieties. The geographical origin and fermentation stage were also considered as critical factors. The white variety Moschofilero presented the highest antioxidant, antiradical and antimicrobial activity, while Merlot and Agiorgitiko samples showed noteworthy activities among red varieties. Moreover, IR spectra confirmed the presence of sugars, amino acids, organic acids and aromatic compounds. Thus, an efficient, rapid and eco-friendly process was proposed for further valorization of wine lees extracts.
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