Phenolic characterization of aging wine lees: Correlation with antioxidant activities.

Food Chem. 2018 Sep 1;259:188-195. doi: 10.1016/j.foodchem.2018.03.119. Epub 2018 Mar 27. Romero-Díez R1, Rodríguez-Rojo S2, Cocero MJ3, Duarte CMM4, Matias AA5, Bronze MR6. Author information 1 High Pressure Processes Group, Department of Chemical Engineering and Environmental Technology, School of Engineering - Sede Mergelina, University of Valladolid, 47011 Valladolid, Spain; Instituto de Biologia Experimental Tecnológica, Universidade de Lisboa, Avenida da República, Estação Agronómica Nacional, 2780-157 Oeiras, Portugal; Instituto de Tecnologia Química e Biológica António Xavier, Universidade de Lisboa, Avenida da República, Estação Agronómica Nacional, 2780-157 Oeiras, Portugal. 2 High Pressure Processes Group, Department of Chemical Engineering and Environmental Technology, School of Engineering - Sede Mergelina, University of Valladolid, 47011 Valladolid, Spain. Electronic address: sorayarr@iq.uva.es. 3 High Pressure Processes Group, Department of Chemical Engineering and Environmental Technology, School of Engineering - Sede Mergelina, University of Valladolid, 47011 Valladolid, Spain. Electronic address: mjcocero@iq.uva.es. 4 Instituto de Biologia Experimental Tecnológica, Universidade de Lisboa, Avenida da República, Estação Agronómica Nacional, 2780-157 Oeiras, Portugal; Instituto de Tecnologia Química e Biológica António Xavier, Universidade de Lisboa, Avenida da República, Estação Agronómica Nacional, 2780-157 Oeiras, Portugal. Electronic address: cduarte@itqb.unl.pt. 5 Instituto de Biologia Experimental Tecnológica, Universidade de Lisboa, Avenida da República, Estação Agronómica Nacional, 2780-157 Oeiras, Portugal; Instituto de Tecnologia Química e Biológica António Xavier, Universidade de Lisboa, Avenida da República, Estação Agronómica Nacional, 2780-157 Oeiras, Portugal. Electronic address: amatias@ibet.pt. 6 Instituto de Biologia Experimental Tecnológica, Universidade de Lisboa, Avenida da República, Estação Agronómica Nacional, 2780-157 Oeiras, Portugal; Instituto de Tecnologia Química e Biológica António Xavier, Universidade de Lisboa, Avenida da República, Estação Agronómica Nacional, 2780-157 Oeiras, Portugal; Faculdade de Farmácia da Universidade de Lisboa, Avenida Professor Gama Pinto, 1649-003 Lisboa, Portugal. Electronic address: mbronze@ibet.pt. Abstract Aging wine lees are water-wastes produced during the wine aging inside wood barrels that can be considered as alternative sources of bioactive compounds. Phenolic characterization and antioxidant activity (AA) measurements of wines lees solid-liquid extracts have been undertaken on a dry extract (DE) basis. Solvents with different polarities (water, methanol, ethanol, two hydroalcoholic mixtures and acetone) were used. Total phenolic (TPC) and total flavonoid contents (TFC) were determined. The mixture of 75:25(v/v) EtOH:H2O showed the highest values with 254 mgGAE/gDE and 146 mgCATE/gDE respectively. HORAC, HOSC and FRAP were used to determine the AA of the extracts being also highest for the mixture of 75:25(v/v) EtOH:H2O (4690 µmolCAE/gDE, 4527 µmolTE/gDE and 2197 µmolTE/gDE, respectively). For ORAC method, methanol extract showed the best value with 2771 µmolTE/gDE. Correlations between TPC, TFC, phenolic compounds and AA were determined. Most relevant compounds contributing to AA were identified using data from mass spectrometry, being mainly anthocyanins. KEYWORDS: Aging wine lees; Anthocyanins; Antioxidant activity; Correlation study; LC–MS/MS; Phenolic characterization PMID: 29680043 DOI: 10.1016/j.foodchem.2018.03.119