RT info:eu-repo/semantics/article
T1 Polyphenol-Rich Extracts Obtained from Winemaking Waste Streams as Natural Ingredients with Cosmeceutical Potential
A1 Matos, Melanie
A1 Romero Díez, Rut
A1 Álvarez Martín, Ana
A1 Bronze, Maria Rosario
A1 Rodríguez Rojo, Soraya
A1 Mato Chaín, Rafael Bartolomé
A1 Cocero Alonso, María José
A1 Matias, Ana A.
K1 Phenolics
K1 Fenoles
K1 Antioxidants
K1 Antioxidantes
K1 Winewaste
K1 Vinos y vinificación - Residuos
AB Phenolics present in grapes have been explored as cosmeceutical principles, due to their antioxidant activity and ability to inhibit enzymes relevant for skin ageing. The winemaking process generates large amounts of waste, and the recovery of bioactive compounds from residues and their further incorporation in cosmetics represents a promising market opportunity for wine producers and may contribute to a sustainable development of the sector. The extracts obtained from grape marc and wine lees, using solid–liquid (SL) extraction with and without microwave (MW) pretreatment of the raw material, were characterized in terms of antioxidant activity through chemical (ORAC/HOSC/HORAC) and cell-based (keratinocytes—HaCaT; fibroblasts—HFF) assays. Furthermore, their inhibitory capacity towards specific enzymes involved in skin ageing (elastase; MMP-1; tyrosinase) was evaluated. The total phenolic and anthocyanin contents were determined by colorimetric assays, and HPLC–DAD–MS/MS was performed to identify the main compounds. The MW pretreatment prior to conventional SL extraction led to overall better outcomes. The red wine lees extracts presented the highest phenolic content (3 to 6-fold higher than grape marc extracts) and exhibited the highest antioxidant capacity, being also the most effective inhibitors of elastase, MMP-1 and tyrosinase. The results support that winemaking waste streams are valuable sources of natural ingredients with the potential for cosmeceutical applications.
PB MDPI
SN 2076-3921
YR 2019
FD 2019
LK https://uvadoc.uva.es/handle/10324/52259
UL https://uvadoc.uva.es/handle/10324/52259
LA eng
NO Antioxidants, 2019, vol. 8, n. 9, 355
NO Producción Científica
DS UVaDOC
RD 12-jul-2024