Vitis vinifera L. Pruning Waste for Bud-Preparations as Source of Phenolic Compounds–Traditional and Innovative Extraction Techniques to Produce New Natural Products
| Autor: | Raffaella Boggia, Maddalena Guido, Federica Turrini, Maria Gabriella Mellano, Giovanni Gamba, Dario Donno, Isidoro Riondato, Gabriele Loris Beccaro |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Astringent
phenolics Antioxidant capacity Bud-derivatives Chromatographic fingerprint Phenolics Phytochemical composition Spectroscopic analysis Ultrasound extractions Plant Science antioxidant capacity Article chromatographic fingerprint Flavonols ultrasound extractions bud-derivatives Food science Vitis vinifera Ecology Evolution Behavior and Systematics chemistry.chemical_classification Ecology Chemistry spectroscopic analysis Extraction (chemistry) Botany food and beverages phytochemical composition Polyphenol QK1-989 Pruning |
| Zdroj: | Plants Volume 10 Issue 11 Plants, Vol 10, Iss 2233, p 2233 (2021) |
| ISSN: | 2223-7747 |
| DOI: | 10.3390/plants10112233 |
| Popis: | Herbal products are now considered among the most important sources of phenolic compounds: the FINNOVER project aimed at the creation and development of sustainable supply chains to extract and use natural biologically active agents. Vitis vinifera is one of the most utilised herbal products derived from buds and sprouts as polyphenolic food supplements for its homeostatic and astringent properties. This research was aimed to describe the antioxidant capacity and the phytochemical composition of V. vinifera herbal products by the application of spectroscopic and chromatographic fingerprints considering phenolics as potential markers to significantly differentiate traditional preparations (macerates) from innovative extracts obtained by an ultrasound extraction from V. vinifera buds. Two different commercial products were also considered. Flavonols were the most abundant class in ultrasound extracts (45%), while phenolic acids were the most important class in traditional macerates (49%) and commercial bud-preparations (about 50%). This study may support the potential use of V. vinifera bud-products (starting from pruning byproducts) as food supplements to integrate human diet with good amounts of phenolics. Finally, the use of different extraction methods on the same plant material could be an important development to produce innovative herbal products with a phytochemical composition similar to traditional preparations. |
| Databáze: | OpenAIRE |
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