From extraction to the synergistic effects of spent red and white grape pomaces on the oil's oxidative stability From extraction to the synergistic effects of …
Article Sidebar
Main Article Content
Abstract
This study investigates the potential of post-distillation grape pomaces, as a natural source of antioxidants, to inhibit lipid oxidation in vegetable oils. Extracts from both white and red spent grape pomaces (WGP and RGP, respectively) were obtained using conventional extraction, ultrasound-assisted extraction (UAE), and a combination of both methods. The most efficient extraction process was determined based on the total phenolic content and ferric-reducing antioxidant power (FRAP) of each extract. UAE emerged as the optimal method, owing to its lower energy consumption and the higher FRAP values (i.e., 88.61 ± 12.00 mg Trolox equivalent (TE).g-1 dry weight (DW) for WGP and 45.75 ± 4.94 mg TE.g-1 DW for RGP) of the extracts obtained. Incorporating individual and mixed extracts at 30% v/v into various oils resulted in enhanced oxidative stability, as demonstrated by the Rancimat test. The natural extracts performed similarly to butylated hydroxytoluene, a synthetic antioxidant. The mixed extracts exhibited a synergistic effect, further increasing the induction period of oil oxidation, likely due to the mixed phenolic profile of the extracts and the regeneration of one antioxidant by another after neutralizing free radicals. These findings underscore the significant antioxidant potential of spent grape pomace phenolic extracts as natural additives for oil-based food systems, providing reliable data for further research and application in the food industry.
Article Details
References
Bayram I., Decker E.A. Analysis of the mechanism of antioxidant synergism between α‐tocopherol and myricetin in bulk oil. Journal of the American Oil Chemists’ Society, 2024, 101(5): 477-492. http://doi.org/10.1002/aocs.12792
Bayram I., Decker E.A. Underlying mechanisms of synergistic antioxidant interactions during lipid oxidation. Trends in Food Science & Technology, 2023, 133(2): 219-230. http://doi.org/10.1016/j.tifs.2023.02.003
Bianchi F., Lomuscio E., Rizzi C., Simonato B. Predicted shelf-life, thermodynamic study and antioxidant capacity of breadsticks fortified with grape pomace powders. Foods, 2021, 10(11): 2815. http://doi.org/10.3390/foods10112815
Boruah B., Ray S. Current progress in the valorization of food industrial by-products for the development of functional food products. Food Science and Applied Biotechnology, 2024, 7(2): 289. http://doi.org/10.30721/fsab2024.v7.i2.349
Brglez Mojzer E., Knez Hrnčič M., Škerget M., Knez Ž., Bren U. Polyphenols: extraction methods, antioxidative action, bioavailability and anticarcinogenic effects. Molecules, 2016, 21(7): 901. http://doi.org/10.3390/molecules21070901
Cantele C., Bertolino M., Bakro F., Giordano M., Jędryczka M., Cardenia V. Antioxidant Effects of Hemp (Cannabis sativa L.) Inflorescence Extract in Stripped Linseed Oil. Antioxidants, 2020, 9(11): 1131. http://doi.org/10.3390/antiox9111131
Cantele C., Bonciolini A., Rossi A.M., Bertolino M., Cardenia V. Effects of wheat bran-derived alkylresorcinols on the physical and oxidative stability of oil-in-water emulsions as related to pH. Food Chemistry, 2025, 464(P2): 141659. http://doi.org/10.1016/j.foodchem.2024.141659
Cantele C., Martina K., Potenziani G., Rossi A.M., Cardenia V., Bertolino M. Antioxidant properties of ferulic acid-based lipophenols in oil-in-water (O/W) emulsions. LWT, 2023, 189(10): 115505. http://doi.org/10.1016/j.lwt.2023.115505
Cherif A., Slama A. Stability and change in fatty acids composition of soybean, corn, and sunflower oils during the heating process. Journal of Food Quality, 2022, 3: 1-17. http://doi.org/10.1155/2022/6761029
Cisneros-Yupanqui M., Canazza E., Mihaylova D., Lante A. The effectiveness of extracts of spent grape pomaces in improving the oxidative stability of grapeseed oil. Applied Sciences, 2024, 14(22): 10184. http://doi.org/10.3390/app142210184
Cisneros-Yupanqui M., Rizzi C., Mihaylova D., Deseva I., Lante A. Monitoring of the use of spent grape pomace after industrial distillation as a potent antioxidant and enzymes inhibitor. International Journal of Food Science and Technology, 2023, 58(11): 6092-6099. http://doi.org/10.1111/ijfs.16719
Cisneros-Yupanqui M., Zagotto A., Alberton A., Lante A., Zagotto G., Ribaudo G. Study of the phenolic profile of a grape pomace powder and its impact on delaying corn oil oxidation. Natural Product Research, 2022, 36(1): 455-459. http://doi.org/10.1080/14786419.2020.1777414
Codex Alimentarius. Codex General Standard for Food Additives. GSFA, Codex STAN 192-1995. Available at: https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/gsfa/en/
Culler M.D., Bayram I., Decker E.A. Enzymatic modification of lecithin for improved antioxidant activity in combination with tocopherol in emulsions and bulk oil. Journal of Agricultural and Food Chemistry, 2022, 70(41): 13404-13412. http://doi.org/10.1021/acs.jafc.2c05182
De Iseppi A., Lomolino G., Marangon M., Curioni A. Current and future strategies for wine yeast lees valorization. Food Research International, 2020, 137(5): 109352. http://doi.org/10.1016/j.foodres.2020.109352
dos Santos Silva M.E., de Oliveira R.L., Sousa T.C. de A., Grisi C.V.B., Ferreira V.C. da S., Porto T.S., et al. Microencapsulated phenolic-rich extract from juice processing grape pomace (Vitis labrusca. Isabella Var): Effects on oxidative stability of raw and pre-cooked bovine burger. Food Bioscience, 2022, 50(11): 102212. http://doi.org/10.1016/j.fbio.2022.102212
Dukić J., Hunić M., Nutrizio M., Režek Jambrak A. Influence of high-power ultrasound on yield of proteins and specialized plant metabolites from sugar beet leaves (Beta vulgaris subsp. vulgaris var. altissima). Applied Sciences, 2022, 12(18): 8949. http://doi.org/10.3390/app12188949
Ebrahimi P., Bayram I., Lante A., Decker E.A. Acid-hydrolyzed phenolic extract of parsley (Petroselinum crispum L.) leaves inhibits lipid oxidation in soybean oil-in-water emulsions. Food Research International, 2024, 187(7): 114452. http://doi.org/10.1016/j.foodres.2024.114452
Ebrahimi P., Bayram I., Mihaylova D., Lante A. A strategy to minimize the chlorophyll content in the phenolic extract of sugar beet leaves : can this extract work as a natural antioxidant in vegetable oils ? Food and Bioprocess Technology, 2025, 18(9): 2493-2506. http://doi.org/10.1007/s11947-024-03601-y
Ebrahimi P., Khamirikar F., Lante A. Unlocking the biorefinery approaches to valorize sugar beet leaves (B. Vulgaris L.) for food industry applications: A critical review. Food Research International, 2024, 197(P1): 115145. http://doi.org/10.1016/j.foodres.2024.115145
Ebrahimi P., Lante A. Environmentally friendly techniques for the recovery of polyphenols from food by-products and their impact on polyphenol oxidase: A critical review. Applied Sciences, 2022, 12(4): 1923. http://doi.org/10.3390/app12041923
Ebrahimi P., Lante A. Polyphenols: A comprehensive review of their nutritional properties. The Open Biotechnology Journal, 2021, 15(1): 164-172. http://doi.org/10.2174/1874070702115010164
Gonzalez M.L., Flavio R., Morales M., Alonso A.J., Juan C., Rodriguez F.L. Validated and rapid measurement of the ferric reducing antioxidant power in plasma samples. Chemical Papers, 2018, 72(10): 2561-2574. http://doi.org/10.1007/s11696-018-0512-9
Nutrizio M., Dukić J., Sabljak I., Samardžija A., Fučkar V.B., Djekić I., Jambrak A. Upcycling of food by-products and waste: nonthermal green extractions and life cycle assessment approach. Sustainability, 2024, 16(21): 9143. http://doi.org/10.3390/su16219143
Perra M., Bacchetta G., Muntoni A., De Gioannis G., Castangia I., Rajha H.N., Manca M., Manconi M. An outlook on modern and sustainable approaches to the management of grape pomace by integrating green processes, biotechnologies and advanced biomedical approaches. Journal of Functional Foods, 2022, 98(9): 105276. http://doi.org/10.1016/j.jff.2022.105276
Poiana M.A., Moigradean D., Dumbrava D.G., Radulov I., Raba D.N., Rivis A. Exploring the potential of grape pomace extract to inhibit thermo-oxidative degradation of sunflower oil: from routine tests to ATR-FTIR spectroscopy. Foods, 2022, 11(22): 3674 http://doi.org/10.3390/foods11223674
Reddy D.N.K., Huang F.Y., Wang S.P., Kumar R. Synergistic antioxidant and antibacterial activity of Curcumin-C3 encapsulated chitosan nanoparticles. Current Pharmaceutical Design, 2020, 26(39): 5021-5029. http://doi.org/10.2174/1381612826666200609164830
Sinrod A.J.G., Shah I.M., Surek E., Barile D. Uncovering the promising role of grape pomace as a modulator of the gut microbiome: An in-depth review. Heliyon, 2023, 9(10): e20499. http://doi.org/10.1016/j.heliyon.2023.e20499
Sirohi R., Tarafdar A., Singh S., Negi T., Gaur V.K., Gnansounou E., et al. Green processing and biotechnological potential of grape pomace: Current trends and opportunities for sustainable biorefinery. Bioresource Technology, 2020, 314(7): 123771. http://doi.org/10.1016/j.biortech.2020.123771
Villeneuve P., Bourlieu-Lacanal C., Durand E., Lecomte J., McClements D.J., Decker E.A. Lipid oxidation in emulsions and bulk oils: a review of the importance of micelles. Critical Reviews in Food Science and Nutrition, 2023, 63(20): 4687-4727. http://doi.org/10.1080/10408398.2021.2006138
Vrancheva R., Ivanov I., Badjakov I., Dincheva I., Georgiev V., Pavlov A. Optimization of polyphenols extraction process with antioxidant properties from wild Vaccinium myrtillus L. (bilberry) and Vaccinium vitis-idaea L. (lingonberry) leaves. Food Science and Applied Biotechnology, 2020, 3(2): 149-156. http://doi.org/10.30721/fsab2020.v3.i2.98
Zainal W.N.H.W., Azian N.A.A.M., Albar S.S., Rusli A.S. Effects of extraction method, solvent and time on the bioactive compounds and antioxidant activity of Tetrigona apicalis Malaysian propolis. Journal of Apicultural Research, 2022, 61(2): 264-270. http://doi.org/10.1080/00218839.2021.1930958
Zhu M., Guo Z., Ju Y., Ouyang Y., Zhao X., Liu M., Min Z., Wang Q., Ren R., Fang Y-L. The antioxidant activities of polyphenolic extracts from grape pomace on seven types of chinese edible oils. Food Science and Technology Research, 2018, 24(1): 75-85. http://doi.org/10.3136/fstr.24.75
Žlabur J.Š., Žutić I., Radman S., Pleša M., Brnčić M., Barba F.J., Rochetti G., Lucini L., Lorenzo J., Dominguez R., Brnčić S., Galić A., Voća S. Effect of different green extraction methods and solvents on bioactive components of chamomile (Matricaria chamomilla L.) Flowers. Molecules, 2020, 25(4): 810. http://doi.org/10.Mo3390/molecules25040810
Bayram I., Decker E.A. Underlying mechanisms of synergistic antioxidant interactions during lipid oxidation. Trends in Food Science & Technology, 2023, 133(2): 219-230. http://doi.org/10.1016/j.tifs.2023.02.003
Bianchi F., Lomuscio E., Rizzi C., Simonato B. Predicted shelf-life, thermodynamic study and antioxidant capacity of breadsticks fortified with grape pomace powders. Foods, 2021, 10(11): 2815. http://doi.org/10.3390/foods10112815
Boruah B., Ray S. Current progress in the valorization of food industrial by-products for the development of functional food products. Food Science and Applied Biotechnology, 2024, 7(2): 289. http://doi.org/10.30721/fsab2024.v7.i2.349
Brglez Mojzer E., Knez Hrnčič M., Škerget M., Knez Ž., Bren U. Polyphenols: extraction methods, antioxidative action, bioavailability and anticarcinogenic effects. Molecules, 2016, 21(7): 901. http://doi.org/10.3390/molecules21070901
Cantele C., Bertolino M., Bakro F., Giordano M., Jędryczka M., Cardenia V. Antioxidant Effects of Hemp (Cannabis sativa L.) Inflorescence Extract in Stripped Linseed Oil. Antioxidants, 2020, 9(11): 1131. http://doi.org/10.3390/antiox9111131
Cantele C., Bonciolini A., Rossi A.M., Bertolino M., Cardenia V. Effects of wheat bran-derived alkylresorcinols on the physical and oxidative stability of oil-in-water emulsions as related to pH. Food Chemistry, 2025, 464(P2): 141659. http://doi.org/10.1016/j.foodchem.2024.141659
Cantele C., Martina K., Potenziani G., Rossi A.M., Cardenia V., Bertolino M. Antioxidant properties of ferulic acid-based lipophenols in oil-in-water (O/W) emulsions. LWT, 2023, 189(10): 115505. http://doi.org/10.1016/j.lwt.2023.115505
Cherif A., Slama A. Stability and change in fatty acids composition of soybean, corn, and sunflower oils during the heating process. Journal of Food Quality, 2022, 3: 1-17. http://doi.org/10.1155/2022/6761029
Cisneros-Yupanqui M., Canazza E., Mihaylova D., Lante A. The effectiveness of extracts of spent grape pomaces in improving the oxidative stability of grapeseed oil. Applied Sciences, 2024, 14(22): 10184. http://doi.org/10.3390/app142210184
Cisneros-Yupanqui M., Rizzi C., Mihaylova D., Deseva I., Lante A. Monitoring of the use of spent grape pomace after industrial distillation as a potent antioxidant and enzymes inhibitor. International Journal of Food Science and Technology, 2023, 58(11): 6092-6099. http://doi.org/10.1111/ijfs.16719
Cisneros-Yupanqui M., Zagotto A., Alberton A., Lante A., Zagotto G., Ribaudo G. Study of the phenolic profile of a grape pomace powder and its impact on delaying corn oil oxidation. Natural Product Research, 2022, 36(1): 455-459. http://doi.org/10.1080/14786419.2020.1777414
Codex Alimentarius. Codex General Standard for Food Additives. GSFA, Codex STAN 192-1995. Available at: https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/gsfa/en/
Culler M.D., Bayram I., Decker E.A. Enzymatic modification of lecithin for improved antioxidant activity in combination with tocopherol in emulsions and bulk oil. Journal of Agricultural and Food Chemistry, 2022, 70(41): 13404-13412. http://doi.org/10.1021/acs.jafc.2c05182
De Iseppi A., Lomolino G., Marangon M., Curioni A. Current and future strategies for wine yeast lees valorization. Food Research International, 2020, 137(5): 109352. http://doi.org/10.1016/j.foodres.2020.109352
dos Santos Silva M.E., de Oliveira R.L., Sousa T.C. de A., Grisi C.V.B., Ferreira V.C. da S., Porto T.S., et al. Microencapsulated phenolic-rich extract from juice processing grape pomace (Vitis labrusca. Isabella Var): Effects on oxidative stability of raw and pre-cooked bovine burger. Food Bioscience, 2022, 50(11): 102212. http://doi.org/10.1016/j.fbio.2022.102212
Dukić J., Hunić M., Nutrizio M., Režek Jambrak A. Influence of high-power ultrasound on yield of proteins and specialized plant metabolites from sugar beet leaves (Beta vulgaris subsp. vulgaris var. altissima). Applied Sciences, 2022, 12(18): 8949. http://doi.org/10.3390/app12188949
Ebrahimi P., Bayram I., Lante A., Decker E.A. Acid-hydrolyzed phenolic extract of parsley (Petroselinum crispum L.) leaves inhibits lipid oxidation in soybean oil-in-water emulsions. Food Research International, 2024, 187(7): 114452. http://doi.org/10.1016/j.foodres.2024.114452
Ebrahimi P., Bayram I., Mihaylova D., Lante A. A strategy to minimize the chlorophyll content in the phenolic extract of sugar beet leaves : can this extract work as a natural antioxidant in vegetable oils ? Food and Bioprocess Technology, 2025, 18(9): 2493-2506. http://doi.org/10.1007/s11947-024-03601-y
Ebrahimi P., Khamirikar F., Lante A. Unlocking the biorefinery approaches to valorize sugar beet leaves (B. Vulgaris L.) for food industry applications: A critical review. Food Research International, 2024, 197(P1): 115145. http://doi.org/10.1016/j.foodres.2024.115145
Ebrahimi P., Lante A. Environmentally friendly techniques for the recovery of polyphenols from food by-products and their impact on polyphenol oxidase: A critical review. Applied Sciences, 2022, 12(4): 1923. http://doi.org/10.3390/app12041923
Ebrahimi P., Lante A. Polyphenols: A comprehensive review of their nutritional properties. The Open Biotechnology Journal, 2021, 15(1): 164-172. http://doi.org/10.2174/1874070702115010164
Gonzalez M.L., Flavio R., Morales M., Alonso A.J., Juan C., Rodriguez F.L. Validated and rapid measurement of the ferric reducing antioxidant power in plasma samples. Chemical Papers, 2018, 72(10): 2561-2574. http://doi.org/10.1007/s11696-018-0512-9
Nutrizio M., Dukić J., Sabljak I., Samardžija A., Fučkar V.B., Djekić I., Jambrak A. Upcycling of food by-products and waste: nonthermal green extractions and life cycle assessment approach. Sustainability, 2024, 16(21): 9143. http://doi.org/10.3390/su16219143
Perra M., Bacchetta G., Muntoni A., De Gioannis G., Castangia I., Rajha H.N., Manca M., Manconi M. An outlook on modern and sustainable approaches to the management of grape pomace by integrating green processes, biotechnologies and advanced biomedical approaches. Journal of Functional Foods, 2022, 98(9): 105276. http://doi.org/10.1016/j.jff.2022.105276
Poiana M.A., Moigradean D., Dumbrava D.G., Radulov I., Raba D.N., Rivis A. Exploring the potential of grape pomace extract to inhibit thermo-oxidative degradation of sunflower oil: from routine tests to ATR-FTIR spectroscopy. Foods, 2022, 11(22): 3674 http://doi.org/10.3390/foods11223674
Reddy D.N.K., Huang F.Y., Wang S.P., Kumar R. Synergistic antioxidant and antibacterial activity of Curcumin-C3 encapsulated chitosan nanoparticles. Current Pharmaceutical Design, 2020, 26(39): 5021-5029. http://doi.org/10.2174/1381612826666200609164830
Sinrod A.J.G., Shah I.M., Surek E., Barile D. Uncovering the promising role of grape pomace as a modulator of the gut microbiome: An in-depth review. Heliyon, 2023, 9(10): e20499. http://doi.org/10.1016/j.heliyon.2023.e20499
Sirohi R., Tarafdar A., Singh S., Negi T., Gaur V.K., Gnansounou E., et al. Green processing and biotechnological potential of grape pomace: Current trends and opportunities for sustainable biorefinery. Bioresource Technology, 2020, 314(7): 123771. http://doi.org/10.1016/j.biortech.2020.123771
Villeneuve P., Bourlieu-Lacanal C., Durand E., Lecomte J., McClements D.J., Decker E.A. Lipid oxidation in emulsions and bulk oils: a review of the importance of micelles. Critical Reviews in Food Science and Nutrition, 2023, 63(20): 4687-4727. http://doi.org/10.1080/10408398.2021.2006138
Vrancheva R., Ivanov I., Badjakov I., Dincheva I., Georgiev V., Pavlov A. Optimization of polyphenols extraction process with antioxidant properties from wild Vaccinium myrtillus L. (bilberry) and Vaccinium vitis-idaea L. (lingonberry) leaves. Food Science and Applied Biotechnology, 2020, 3(2): 149-156. http://doi.org/10.30721/fsab2020.v3.i2.98
Zainal W.N.H.W., Azian N.A.A.M., Albar S.S., Rusli A.S. Effects of extraction method, solvent and time on the bioactive compounds and antioxidant activity of Tetrigona apicalis Malaysian propolis. Journal of Apicultural Research, 2022, 61(2): 264-270. http://doi.org/10.1080/00218839.2021.1930958
Zhu M., Guo Z., Ju Y., Ouyang Y., Zhao X., Liu M., Min Z., Wang Q., Ren R., Fang Y-L. The antioxidant activities of polyphenolic extracts from grape pomace on seven types of chinese edible oils. Food Science and Technology Research, 2018, 24(1): 75-85. http://doi.org/10.3136/fstr.24.75
Žlabur J.Š., Žutić I., Radman S., Pleša M., Brnčić M., Barba F.J., Rochetti G., Lucini L., Lorenzo J., Dominguez R., Brnčić S., Galić A., Voća S. Effect of different green extraction methods and solvents on bioactive components of chamomile (Matricaria chamomilla L.) Flowers. Molecules, 2020, 25(4): 810. http://doi.org/10.Mo3390/molecules25040810
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Open access articles are distributed under the terms and conditions of the Creative Commons Attribution-Share Alike 4.0 International License (CC BY-SA 4.0) license:
https://creativecommons.org/licenses/by-sa/4.0
If you have any questions about the permitted uses of a specific article, please contact us.
Permissions Department of the Academic Publishing House of the UFT Plovdiv
Plovdiv 4002, 26 Maritsa Blvd., Bulgaria
E-mail: editor.in.chief@ijfsab.com
Tel.: +359 (32) 603-802
Fax: +359 32/ 644 102
How to Cite
DANESHNIYA, Milad et al.
From extraction to the synergistic effects of spent red and white grape pomaces on the oil's oxidative stability.
Food Science and Applied Biotechnology, [S.l.], v. 8, n. 1, p. 89-98, mar. 2025.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/492>. Date accessed: 20 apr. 2025.
doi: https://doi.org/10.30721/fsab2025.v8.i1.492.