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Bioactivity of Grape Skin from Small-Berry Muscat and Augustiatis of Samos: A Circular Economy Perspective for Sustainability

Author

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  • Afroditi Michalaki

    (Laboratory of Food Chemistry, Biochemistry and Technology, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Metropolitan Ioakeim 2, 81400 Myrina, Greece)

  • Elpida Niki Iliopoulou

    (Laboratory of Food Chemistry, Biochemistry and Technology, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Metropolitan Ioakeim 2, 81400 Myrina, Greece)

  • Angeliki Douvika

    (Laboratory of Food Chemistry, Biochemistry and Technology, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Metropolitan Ioakeim 2, 81400 Myrina, Greece)

  • Constantina Nasopoulou

    (Laboratory of Food Chemistry, Biochemistry and Technology, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Metropolitan Ioakeim 2, 81400 Myrina, Greece)

  • Dimitris Skalkos

    (Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece)

  • Haralabos Christos Karantonis

    (Laboratory of Food Chemistry, Biochemistry and Technology, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Metropolitan Ioakeim 2, 81400 Myrina, Greece)

Abstract

Consumer interest in health-promoting foods has prompted researchers to use wine by-products to increase food’s functional characteristics. This research aims to examine the skin bioactivities of Samos white (small-berry Muscat) and red (Augustiatis) grape skin extracts (M-GSkE, A-GSkE). Total phenolic content, antiradical activity, the inhibition of plasma oxidation and platelet aggregation, and the phenolic profile were examined. A-GSkE and M-GSkE showed high total phenolics (1.19 ± 0.13 vs. 2.12 ± 0.23 mM GAE), antiradical activity (7.7 ± 0.4 vs. 6.6 ± 0.3 μM GAE for ABTS; 31.12 ± 0.8 vs. 26.4 ± 1.0 μM GAE for DPPH), resistance to plasma oxidation (5.7 ± 0.4 vs. 1.1 ± 0.2 μM GAE), and antithrombotic activity (19.7 ± 0.1 vs. 26.6 ± 0.2 μM GAE). Ferulic (41.3 ± 0.1 > 13.2 ± 0.1 μg/g DM), vanillic (26.3 ± 1.7 > 12.2 ± 1.2 μg/g DM), and gallic (16.6 ± 0.1 > 8.4 ± 2.9 μg/g DM) acids along with ε-viniferin (3.6 ± 0.4 > 2.8 ± 0.3 μg/g DM) were identified in higher content in A-GSkE. Catechin (59.8 ± 1.5 μg/g DM), chlorogenic acid (43.8 ± 0.9 μg/g DM), and resveratrol (0.83 ± 0.13 μg/g DM) were identified only in M-GSkE, while caffeic acid 19.8 ± 0.4 μg/g DM) and daidzein (16.8 ± 0.1 μg/g DM) were identified only in A-GSkE. The specialized bioactivities researched in two previously unexplored Samos’ wine grape skin extracts give them added value. The valorization of such by-products promises a sustainable future in the food sector of local communities and an improvement in local public health.

Suggested Citation

  • Afroditi Michalaki & Elpida Niki Iliopoulou & Angeliki Douvika & Constantina Nasopoulou & Dimitris Skalkos & Haralabos Christos Karantonis, 2022. "Bioactivity of Grape Skin from Small-Berry Muscat and Augustiatis of Samos: A Circular Economy Perspective for Sustainability," Sustainability, MDPI, vol. 14(21), pages 1-11, November.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:21:p:14576-:d:964591
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    References listed on IDEAS

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    1. Daniela Serea & Georgiana Horincar & Oana Emilia Constantin & Iuliana Aprodu & Nicoleta Stănciuc & Gabriela Elena Bahrim & Silvius Stanciu & Gabriela Rapeanu, 2022. "Value-Added White Beer: Influence of Red Grape Skin Extract on the Chemical Composition, Sensory and Antioxidant Properties," Sustainability, MDPI, vol. 14(15), pages 1-11, July.
    2. Vita Di Stefano & Carla Buzzanca & Maria Grazia Melilli & Serena Indelicato & Manuela Mauro & Mirella Vazzana & Vincenzo Arizza & Massimo Lucarini & Alessandra Durazzo & David Bongiorno, 2022. "Polyphenol Characterization and Antioxidant Activity of Grape Seeds and Skins from Sicily: A Preliminary Study," Sustainability, MDPI, vol. 14(11), pages 1-10, May.
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