Unveiling the Potential of Unexplored Winery By-Products from the Dão Region: Phenolic Composition, Antioxidants, and Antimicrobial Properties

The winery industry generates significant amounts of organic waste, such as pruning firewood, stems, and wine lees, which can cause environmental issues and affect the economic sustainability and competitiveness of the industry. Given the known antioxidant and antimicrobial properties of phenolic co...

Full description

Saved in:
Bibliographic Details
Published in:Applied sciences 2023-09, Vol.13 (18), p.10020
Main Authors: Costa, Cátia, Campos, Joana, Gouvinhas, Irene, Pinto, Ana Rita, Saavedra, Maria José, Novo Barros, Ana
Format: Article
Language:English
Subjects:
Acids
Aluminum
Antimicrobial agents
Antioxidants
Biological activity
Caustic soda
Chloride
Circular economy
Diabetes
Diabetic foot
Drug resistance in microorganisms
Flavonoids
Food
Isoflavones
Medical research
Medicine, Experimental
phenolic compounds potential
Phenols
potential antimicrobial compounds
Product introduction
robust antioxidant properties
Sodium
sustainable circular economy
valuable by-product resources
Wine industry
Wineries
Citations: Items that this one cites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The winery industry generates significant amounts of organic waste, such as pruning firewood, stems, and wine lees, which can cause environmental issues and affect the economic sustainability and competitiveness of the industry. Given the known antioxidant and antimicrobial properties of phenolic compounds, we analyzed these by-products to quantify their phenolic composition and evaluate the effectiveness of pruning firewood and stem extracts from six autochthonous varieties of the Dão Region in inhibiting the growth of bacteria from diabetic foot wounds isolated from hospital patients. The study employed colorimetric methods to measure total phenols, ortho-diphenols, and flavonoids in the phenolic composition. The ABTS, DPPH, and FRAP methods were applied to assess the antioxidant capacity, and the disk diffusion method was applied to determine the antimicrobial activity of Gram-positive and Gram-negative bacteria. The results showed that Jaen had the most ortho-diphenols and flavonoids in pruning firewood, and the highest levels of these compounds were located in stem extracts. Jaen also had the highest antioxidant capacity in both pruning firewood and stems across all methods used. Notably, red wine lees displayed the highest biological and antioxidant activities. Moreover, pruning firewood extract displayed great efficacy in inhibiting the growth of Gram-positive bacteria, making it a promising candidate as a natural alternative against antibiotic resistance, which is a global public health concern.
ISSN:2076-3417
2076-3417
DOI:10.3390/app131810020