Quality Evaluation of Winery By-Products from Ionian Islands Grape Varieties in the Concept of Circular Bioeconomy
| Autor: | Charilaos Giotis, Iliada K. Lappa, Ioanna Oikonomou, Marinos Xagoraris, Christos S. Pappas, C.D. Kanakis, Efstathia Skotti, Dimitra Daferera, Petros A. Tarantilis |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Preservative
food.ingredient DPPH Geography Planning and Development antioxidant activity green extraction TJ807-830 Management Monitoring Policy and Law TD194-195 01 natural sciences Renewable energy sources Grape seed oil grape skins chemistry.chemical_compound 0404 agricultural biotechnology food grape seed oil circular bioeconomy GE1-350 Food science fatty acid methyl esters Fatty acid methyl ester ABTS Environmental effects of industries and plants Renewable Energy Sustainability and the Environment 010401 analytical chemistry food and beverages 04 agricultural and veterinary sciences 040401 food science atmospheric_science Winery 0104 chemical sciences Environmental sciences chemistry total phenolic content Environmental science Composition (visual arts) Ionian island |
| Zdroj: | Sustainability, Vol 13, Iss 5454, p 5454 (2021) Sustainability Volume 13 Issue 10 |
| ISSN: | 2071-1050 |
| Popis: | The aim of this work was the study and evaluation of winery by-products in the framework of the circular bioeconomy. Grape seeds and grape skins from Greek Ionian Islands varieties were analyzed in an attempt to provide the appropriate basis for model development of their sustainable exploitation at a local or regional level. The by-products were collected directly from the wineries immediately after the vinification process and were analyzed by chromatographic and spectroscopic techniques. In addition, annual production and yields were estimated. Grape seed oil quality was evaluated based on fatty acid methyl ester (FAME) composition. The grape skins’ phenolic fraction was extracted by an eco-friendly, nontoxic water-glycerol solvent system and was detected qualitatively. In addition, total phenolic content (TPC) and antioxidant activity (ABTS, DPPH) were measured. Based on estimated yields, our results demonstrate that winery by-products have the potential to promote the cyclical bioeconomy in a modern economic growth model that will reduce by-products and environmental costs as they can be reused as whole material in foods, dietary supplements, cosmetic ingredients, food colorants, and preservatives. |
| Databáze: | OpenAIRE |
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