Evaluation of the Extraction Temperature Influence on Polyphenolic Profiles of Vine-Canes (<i>Vitis vinifera</i>) Subcritical Water Extracts

• Main Authors: Olena Dorosh, Manuela M. Moreira, Diana Pinto, Andreia F. Peixoto, Cristina Freire, Paulo Costa, Francisca Rodrigues, Cristina Delerue-Matos
• Format: Article
• Language: English
• Published: MDPI AG 2020-07-01
• Series: Foods
• Subjects: vine-canes; subcritical water extraction; scavenging capacity; in-vitro assays; byproducts
• Online Access: https://www.mdpi.com/2304-8158/9/7/872

This work focused on evaluating the possibility of using vineyard pruning wastes from two Portuguese <i>Vitis vinifera</i> varieties; Touriga Nacional (TN) and Tinta Roriz (TR), as new potential ingredients for the nutraceutical industry. An environmentally friendly extraction technique; namely subcritical-water extraction (SWE), was employed. The overall results indicate that phenolic acids were the major class of compounds quantified; being gallic acid the principal one. The highest value for total phenolic content (TPC) was obtained for the TR extract at 250 °C (181 ± 12 mg GAE/g dw). In terms of antioxidant activity; the DPPH values for the extracts obtained at 250 °C were approximately 4-fold higher than the ones obtained at 125 °C; with TR extract presenting the highest value (203 ± 22 mg TE/g dw). Thus, the TR extract obtained through SWE at 250 °C was selected to evaluate the scavenging activity and the in vitro effects on cells due to the best results achieved in the previous assays. This extract presented the ability to scavenge reactive oxygen species (O₂^●-, HOCl and ROO^●). No adverse effects were observed in HFF-1 viability after exposure to extract concentrations below 100 μg/mL. This work demonstrated that vine-canes extracts could be a potential ingredient to nutraceutical industry