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JOURNAL OF
FOOD COMPOSITION
AND ANALYSIS
Journal of Food Composition and Analysis 20 (2007) 125132
www.elsevier.com/locate/jfca
Original Article
Department of Food Quality Management & Chemistry of Natural Products, Mediterranean Agronomic Institute of Chania (M.A.I.Ch.),
P.O. Box 85, 73100, Chania, Greece
b
Laboratory of Food Chemistry, Biochemistry, Physical Chemistry, Department of Science of Dietetics-Nutrition, Harokopio University, 70,
El. Venizelou Str., 17671 Kallithea, Athens, Greece
Received 30 November 2005; received in revised form 7 February 2006; accepted 10 April 2006
Abstract
Solid by-products from white and red wine industry were subjected to evaluation as potential sources of antioxidant phytochemicals
on the basis of their content in phenolics and in vitro antioxidant activity. Furthermore, several other common plant solid wastes,
including apple, potato and onion peels, as well as carob pods and olive tree leaves were also considered, in order to carry out a
comparative assessment. The results showed that extracts from grape seeds (either white or red) contain exceptionally high amounts of
total polyphenols (10.311.1% on a dry weight basis), a great part of which is composed of avanols. Red grape pomace and stems
contained appreciable amounts of polyphenols, whereas potato and white grape peels were the tissues with the lowest polyphenol
content. The in vitro antiradical activity and reducing power were shown to be highly dependent on the total avonoid and total avanol
content Po0:001, but the hydroxyl free radical scavenging activity did not exhibit the same trend, suggesting dependence on particular
structural features. The results indicate that wine industry by-products, including grape seeds but also red grape pomace and stems, are
very rich sources of antioxidant polyphenols compared with other agri-food solid wastes, and therefore their exploitation as a source of
added-value products may be more cost-effective and merits a profounder investigation.
r 2006 Elsevier Inc. All rights reserved.
Keywords: Added-value products; Antiradical activity; Apples; Carobs; Flavonoids; Grape pomace; Olive tree leaves; Onions; Polyphenols; Potatoes;
Reducing power; Vinication by-products
1. Introduction
Large quantities of both liquid and solid wastes are
produced annually by the food processing industry. These
waste materials contain principally biodegradable organic
matter and their disposal creates serious environmental
problems. The waste loads at the processing plant can be
signicantly reduced through the use of new or modied
processing methods or through in-plant treatment and
Abbreviations: AAE, ascorbic acid equivalents; AAR , antiradical activity;
CTE, catechin equivalents; GAE, gallic acid equivalents; PR , reducing
power; QTE, quercetin equivalents; SAHFR , hydroxyl free radical
scavenging activity; TFl, total avanols; TFd, total avonoids; TP, total
polyphenols; TRE, Troloxs equivalents; S.D., standard deviation.
Corresponding author. Tel.: +3 28210 35056; fax: +3 28210 35001.
E-mail address: dimitris@maich.gr (D.P. Makris).
0889-1575/$ - see front matter r 2006 Elsevier Inc. All rights reserved.
doi:10.1016/j.jfca.2006.04.010
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picrylhydrazyl DPPH stable radical, p-(dimethylamino)cinnamaldehyde (DMACA), quercetin and catechin were
from Sigma Chemical Co (St. Louis, MO, U.S.A.). Citric
acid, sodium nitrite, cobalt chloride CoCl2 .6H2 O, hydrogen peroxide, Na2 -EDTA and aluminium chloride hexahydrate AlCl3 .6H2 O were from Merck (Darmstadt,
Germany).
2.2. Plant solid wastes
Analytical details about the plant food by-products used
in this study are given in Table 1. White and red
vinication by-products were from Roditis and Agiorgitiko
cultivars (Vitis vinifera sp.) respectively, obtained from
wineries in the regions of Koropi and Nemea (prefectures
of Attica and Korinthia, Greece). Olive leaves were
harvested from an olive tree plantation (Attica). Deseeded
and chopped carob pods (kibbles), of approximately
1.52 mm diameter, were obtained from a carob-processing
factory (Chania, Crete). Potatoes, red onions and apples
were purchased from a local food store and peeled
immediately after receipt. All plant material was stored at
40 C.
2.3. Extraction procedure
A suitable quantity of tissue ranging from approximately
27 g was chopped into small pieces with a sharp, stainless
steel cutter to facilitate extraction. The chopped tissue was
ground with sea sand and a small portion of the extraction
solvent, which consisted of 0.1% HCl in methanol/acetone/
water (60/30/10, v/v/v), with a pestle and a mortar, and
then left to macerate for 30 min in the dark, covered with a
nylon membrane to minimize contact with air. The paste
that formed was placed in a 100 mL conical ask with
25 mL of solvent, and extraction was performed under
stirring at 700 rpm on a magnetic stirrer for 10 min. The
extract was ltered through a paper lter; this procedure
was repeated twice more. The extracts were then combined
in a 100 mL volumetric ask, made to the volume, and
Table 1
Agri-food wastes used in this study
Plant materiala
Tissue analysed
White grape
Red grape
White grape
White grape
Red grape
White grape
Red grape
Olive tree leaves (Olea europaea)
Apples (red skinned) (Malus domestica)
Onion (red skinned) (Allium cepa)
Potato (brown skinned) (Solanum tuberosum)
Carob (Ceratonia siliqua)
71.56
55.62
60.38
45.04
41.56
75.28
55.50
48.79
81.68
88.73
81.83
11.51
All grape by-products used in this study came from Vitis vinifera cultivars.
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stored at 40 C until analysis. All extracts were centrifuged at 4500 rpm prior to analyses.
2.4. Determinations
Moisture content: Moisture was determined after drying
plant tissues in an air current-heated oven at 95 1C for 48 h.
Total polyphenols: Analysis was carried out employing
the FolinCiocalteu methodology, as described previously
(Arnous et al., 2002). Results were expressed as mg gallic
acid equivalents (GAE) per 100 g of fresh or dry weight.
Total flavonoids: A previously described protocol (Kim
et al., 2003), slightly modied, was used. A 0.1 mL aliquot
of extract appropriately diluted with MeOH was mixed
with 0.4 mL distilled water in a 2 mL microcentrifuge tube,
added 0.03 mL 5% NaNO2 , and allowed to react for
5 min. Following this, 0.03 mL 10% AlCl3 was added
and the mixture allowed to stand for a further 5 min.
Finally, 0.2 mL 1 M Na2 CO3 and 0.24 mL distilled water
were added to the reaction mixture and the absorbance at
510 nm was obtained against a blank that had been
prepared in a similar manner, by replacing the extract
with distilled water. Total avonoid content was calculated
from a calibration curve using catechin as standard, and
expressed as mg catechin equivalents (CTE) per 100 g fresh
tissue.
Total flavanols: Flavanols were determined after derivatization with p-DMACA, using an optimized methodology
(Nigel and Glories, 1991). Extract (0.2 mL) suitably diluted
with methanol was introduced into a 2 mL microcentrifuge
tube and 0.5 mL HCl (0.24 N in methanol) and 0.5 mL
DMACA solution (0.2% in MeOH) were added. The
mixture was allowed to react for 5 min at room temperature, and the absorbance was obtained at 640 nm. A
control sample was prepared by replacing sample with
methanol. Results were expressed as mg CTE per 100 g
fresh tissue.
Antiradical activity AAR : A procedure previously
reported (Arnous et al., 2002) was employed. Each extract
was diluted 1:20 with methanol immediately before the
.
analysis. Sample (0.025 mL) was added to 0.975 mL DPPH
solution (73 mM in methanol), and the absorbance at
t30
515 nm was read at t 0 At0
515 and t 30 min A515 .
s
Results were expressed as Trolox equivalents (mM TRE)
per g of fresh tissue using the following equation:
0:018 %DA 0:017
(1)
AAR
FD
tw
as determined from linear regression, after plotting
%DA515 of known solutions of Troloxs against concentration, where
%DA515
At0
515
At30
515
At0
515
100,
127
3. Results
The comparative evaluation of the polyphenolic composition of the solid wastes was based on three representative
indices; the TP, TFd and TFl contents. Since some materials (e.g., onion and apple peels) contained signicantly
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128
Table 2
Polyphenolic composition of the wine industry and other agri-food solid wastes tested
TPa
Plant material
TFdb
TFlc
fwb
dwb
fwb
dwb
fwb
dwb
1371731
23997118
2296770
60907499
64657487
23974
15027100
2058792
647712
42278
177717
1224762
48267111
54027266
57987178
111087909
103307837
970715
36257290
40277181
3522762
3727771
977796
1383770
100171
2349773
21387198
60807280
60737189
227723
14867175
858751
566755
25172
12773
817718
352275
52897334
53997399
110907511
102587323
922762
35877323
1678773
30827282
2212718
702718
923720
357.272.2
665.2715.4
772.8735.8
2486.97127.4
3372.07124.2
48.470.8
255.6712.6
1.170.3
20.672.4
0.0
0.0
18.470.5
1258.375.4
1509.6731.6
1977.0777.6
4605.17203.1*
5835.57209.6*
197.273.0
626.0726.6
2.170.5
110.679.6
0.0
0.0
20.470.6
TFd/TP
(%)d
TFl/TP
(%)d
73.0
97.9
93.1
99.8
99.3
95.1
99.0
41.7
87.5
59.4
71.9
66.7
26.1
28.0
34.1
41.5
56.5
20.3
17.3
0.1
3.1
0
0
1.5
Values represent means of triplicate determination ( S.D.), and are expressed on both fresh weight (fwb) and dry weight basis (dwb).
a
Total polyphenols (mg GAE per 100 g).
b
Total avonoids (mg CTE per 100 g).
c
Total avanols (mg CTE per 100 g).
d
Calculated on dry matter basis.
*
Values statistically signicant (Po0:05, students t-test).
Table 3
Antioxidant characteristics of the wine industry and other agri-food solid wastes tested
AAR a
Plant material
PR b
SAHFR c
fwb
dwb
fwb
dwb
fwb
dwb
0.6370.05
1.0270.09
1.2670.01
3.2670.02
3.4870.06
0.4370.00
1.2770.00
0.6370.01
0.2870.01
0.1470.00
0.1570.00
0.8170.01
2.2270.17
2.3070.21
3.1770.03
5.9470.04
5.9470.11
1.7470.02
3.0670.01
1.2370.02
1.5170.07
1.2270.00
0.8170.02
0.9270.02
0.7770.04
1.5770.06
1.5370.01
4.0870.16
4.4470.04
0.1270.01
0.7270.05
0.7970.02
0.2470.02
0.0770.00
0.0170.00
0.7270.06
2.7170.13
3.5370.14
3.8670.02
7.4470.30
7.5870.07
0.5070.05
1.7470.11
1.5670.05
1.3270.08
0.6070.01
0.0770.00
0.8270.07
0.7370.01
0.6870.04
0.5670.02
0.7970.00
1.7470.15
0.1270.01
0.6170.14
0.9570.10
0.3970.01
0.5570.06
0.0570.01
0.3470.01
2.5770.20
1.5370.08
1.4270.06
1.4470.00
2.9770.25
0.4870.05
1.4870.34
1.8670.19
2.1370.07
4.8570.50
0.2970.05
0.3870.01
Values represent means of triplicate determination ( S.D.), and are expressed on both fresh weight (fwb) and dry weight basis (dwb).
a
Antiradical activity (mM TRE/g).
b
Reducing power (mM AAE/g).
c
Hydroxyl free radical scavenging activity (mM QTE/g).
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8.0
y = 1.3759x - 0.8024
R2 = 0.9113
6.0
4.0
2.0
0.0
0.0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
(A)
0.6
4. Discussion
y = 0.1061x + 1.5175
R2 = 0.0219
0.4
0.2
0.0
0.0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
(B)
0.6
129
y = 0.0868x + 1.5538
R2 = 0.0304
0.4
0.2
0.0
0.0
0.4
0.2
0.6
0.8
(C)
Table 4
Statistical parameters calculated after linear regression analysis between polyphenol groups and antioxidant characteristics
PR
AAR
TPa
TFdb
TFlc
a
r2
slope
r2
slope
r2
slope
0.8084
0.9294
0.9222
1:61 105
4:46 107
7:25 107
5 104
5 104
9 104
0.9291
0.9668
0.9519
1:21 107
1:01 108
6:5 108
5 104
7 104
1:3 105
0.1218
0.0528
0.0308
0.2663
0.4726
0.5851
1 104
8 105
1 104
SAHFR
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Table 5
Bibliographic data on the principal phenolics with demonstrated antioxidant activity in the by-products tested
Plant material
Phenolic(s)
Reference
Grape seeds
Grape stems
Flavonols, anthocyanins
Chlorogenic acid
Gallic acid, gallotannins, proanthocyanidins, avanols, avonols
et al., 2000) and carobs (Kumazawa et al., 2002; Papagiannopoulos et al., 2004) were not as efcient in scavenging
hydroxyl radicals. In these cases, however, the presence of
other phenolics, i.e., anthocyanins, gallotannins, oleuropein, etc., must be pointed out, because interactions among
different classes of polyphenols may yield unpredictable
antioxidant efcacy, since phenomena of synergism as well
as antagonism can occur. It appears therefore that peculiar
constituents may dene to an important degree the
antioxidant behaviour, depending on the assay used, and
this evidence should be regarded as an additional criterion
for a more integrated assessment of plant by-products as
sources of antioxidant phenolics.
5. Conclusions
The comparison of several wine industry by-products
with other common agri-food solid wastes provided
evidence that grape seeds, red grape pomace and stems
are very rich sources of antioxidant phenolics, and thus a
deeper study of these products that aims at implementing
techniques for industrial exploitation merits further consideration. It was also shown that peels contain far fewer
important amounts of polyphenols than stems and seeds,
but do contain important moisture levels. This nding is of
prime importance, given that moisture plays a crucial role
regarding by-product preservation and drying costs. Thus
proper handling of grape pomace would minimize drying
time, increase preservation period and reduce the amount
of solvent required for optimal polyphenol recovery. Some
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Acknowledgements
Dr. D.P. Makris wishes to thank the Greek Scholarships
Foundation for the nancial support in the form of postdoctoral scholarship. Mr. Dimitris Akrivos (Gaia Winery,
Nemea) and Mr. Vassilis Nikolou (Nikolou Winery,
Attica) are thanked for providing the red and white
vinication by-products, respectively. Mr. Christos Petrakis (Mediterranean Agronomic Institute of Chania, Crete)
is thanked for providing the carob pods.
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