Fia Giovanna, Bucalossi Ginevra, Gori Claudio, Borghini Francesca, Zanoni Bruno
Dipartimento di Scienze e Tecnologie Agrarie, Alimentari Ambientali e Forestali-DAGRI, University of Florence, Via Donizetti, 6, 50144 Firenze, Italy.
Vino Vigna, Via Claudio Monteverdi, 9, 50053 Empoli, Italy.
Foods. 2020 May 4;9(5):566. doi: 10.3390/foods9050566.
Unripe grapes are a potential source of bioactive compounds which can exert antioxidant and antimicrobial activity. However, very little information is available about the composition of unripe grapes extracts and their extraction techniques. This study aims to evaluate the recovery of bioactive compounds and the antioxidant activity of the extract from unripe Sangiovese grapes obtained at an industrial-scale and the composition of the extract during processing. The extraction yield was approximately 75%. During the extraction, the total phenol (TP), antioxidant activity (AA) total anthocyanin (TAnt), pantothenic acid and choline content significantly increased. High concentrations of TP (2522 mgCATeq/L), AA (8227 μmolTEAC/L) and total water-soluble vitamins (1397 μg/L) were reached at the end of process. The antioxidant activity of the extract was positively correlated with all the phenol compounds and the highest correlations were found with procyanidin B1 ( = 0.994; -value < 0.004), procyanidin B2 ( = 0.989; -value < 0.004), kaempferol 3--glucoside ( = 0.995; -value < 0.004) and quercetin 3--hexoside ( = 0.995; -value < 0.071). Our findings contribute to the knowledge of the bioactive composition of unripe grapes. An efficient industrial-scale "green" extraction method, ready to be transferred to the wine sector, was developed to obtain a safe extract with a high concentration of bioactive compounds.
未成熟的葡萄是生物活性化合物的潜在来源，这些化合物可发挥抗氧化和抗菌活性。然而，关于未成熟葡萄提取物的成分及其提取技术的信息非常少。本研究旨在评估从工业规模获得的未成熟桑娇维塞葡萄中生物活性化合物的回收率和提取物的抗氧化活性，以及加工过程中提取物的成分。提取率约为75%。在提取过程中，总酚（TP）、抗氧化活性（AA）、总花青素（TAnt）、泛酸和胆碱含量显著增加。在加工结束时达到了高浓度的TP（2522 mgCATeq/L）、AA（8227 μmolTEAC/L）和总水溶性维生素（1397 μg/L）。提取物的抗氧化活性与所有酚类化合物呈正相关，与原花青素B1（r = 0.994；p值<0.004）、原花青素B2（r = 0.989；p值<0.004）、山奈酚3 - O - 葡萄糖苷（r = 0.995；p值<0.004）和槲皮素3 - O - 己糖苷（r = 0.995；p值<0.071）的相关性最高。我们的研究结果有助于了解未成熟葡萄的生物活性成分。开发了一种高效的工业规模“绿色”提取方法，准备转移到葡萄酒行业，以获得一种含有高浓度生物活性化合物的安全提取物。
