Table 1.
Bioactive compounds isolated from grapevine wastes 1.
| Waste Type | Grape Variety | Collecting Period | Extraction Method | Extraction Parameters | Bioactive Compounds Obtained | Ref. |
|---|---|---|---|---|---|---|
| Shoots | Hasansky Sladky (H) | July | Microwave-assisted extraction | Solvent: 60% EtOH-H2O solution (v/v) (100 mL); 2 g vegetal dried and ground powder material; MwP = 100 W, t = 5 min; | Flavonols: quercetin-3-glucoside + quercetin-3-galactoside (456.8 ± 51.2 mg/kg d.w.), quercetin-3-glucuronide (4782.8 ± 711.5 mg/kg d.w.), quercetin (98.1 ± 8.9 mg/kg d.w.) | [27] |
| Zilga (H) | Flavonols: quercetin-3-glucoside + quercetin-3-galactoside (807.9 ± 46.1 mg/kg d.w.), quercetin-3-glucuronide (4809.4 ± 283.9 mg/kg d.w.), quercetin (420.4 ± 8.0); rutin (193.8 ± 6.6 mg/kg d.w.) | |||||
| Rondo (H) | Flavonols: quercetin-3-glucoside + quercetin-3-galactoside (1201.4 ± 80.1 mg/kg d.w.), quercetin-3-glucuronide (7353.4 ± 579.7 mg/kg d.w.), quercetin (192 ± 13.3 mg/kg d.w.); kaempferol (116.4 ± 5.4 mg/kg d.w.), rutin (517.3 ± 44.0 mg/kg d.w.) | |||||
| Canes | Hasansky Sladky (H) | October (EdD)/March (EcD) | Microwave-assisted extraction | Solvent: 60% EtOH-H2O solution (v/v) (100 mL); 2 g vegetal dried and ground powder material; MwP = 100 W, t = 5 min; | EdD/EcD: flavanols: (+)-catechin (31.3 ± 1.7/213.7 ± 21.5 mg/kg d.w.); (-)-epicatechin (2.7 ± 0.2/37.2 ± 1.8 mg/kg d.w.); procianidin B (1.3 ± 0.3/32.4 ± 3.2 mg/kg d.w.); Stilbenes: ε-viniferin (765.6 ± 87.4/1042.8 ± 24.2 mg/kg d.w.); resveratrol (32.4 ± 7.9/186.9 ± 3.4 mg/kg d.w.) | [27] |
| Zilga (H) | EdD/EcD: flavanols: (+)-catechin (36.0 ± 5.3/224.5 ± 35.3 mg/kg d.w.); (-)-epicatechin (6.1 ± 1.4/61.8 ± 7.2 mg/kg d.w.); procianidin B (3.2 ± 1.4/49.2 ± 8.6 mg/kg d.w.); Stilbenes: ε-viniferin (595.5 ± 69.6/931.6 ± 72.8 mg/kg d.w.); resveratrol (21.4 ± 2.9/44.0 ± 2.4 mg/kg d.w.) | |||||
| Touriga Nacional | November | Subcritical-water extraction | Solvent: H2O (400 mL); 40 g of milled vine-canes; T1 = 125 °C/T2 = 250 °C; t = 50 min; | T1/T2: Phenolic acids: gallic acid (60.1 ± 3.0/891 ± 45 mg/100 g d.w.), protocatechuic acid (33.8 ± 1.7/14.5 ± 0.7 mg/100 g d.w.), 4-hydroxyphenilacetic acid (16.8 ± 0.8/62.6 ± 3.1 mg/100 g d.w.), 4-hydroxybenzoic acid (9.2 ± 0.5/22.6 ± 1.1 mg/100 g d.w.), vanillic acid (15.0 ± 0.7/15.6 ± 0.8 mg/100 g d.w.); flavanols: (+)-catechin (102 ± 5/181 ± 9 mg/100 g d.w.); stilbenes: resveratrol (8.0 ± 0.4/15.8 ± 0.8 mg/100 g d.w.) | [28] | |
| Tinta Roriz | T1/T2: Gallic acid (74.2 ± 3.7/1066 ± 53 mg/100 g d.w.), protocatechuic acid (33.4 ± 1.7/21.2 ± 1.1 mg/100 g d.w.), 4-hydroxyphenilacetic acid (49.2 ± 2.5/134 ± 7 mg/100 g d.w.), 4-hydroxybenzoic acid (8.4 ± 0.4/44.9 ± 2.2 mg/100 g d.w.), Vanillic acid (13.5 ± 0.7/31.6 ± 1.6 mg/100 g d.w.); Flavanols: (+)-catechin (245 ± 12/216 ± 11 mg/100 g d.w.); Stilbenes: resveratrol (10.5 ± 0.5 13.1 ± 0.7 mg/100 g d.w.); |
|||||
| Stems | Sauvignon blanc | Late September | Solid-liquid extraction (shaker) | Solvent: 75% MeOH (90 mL); 10 g vegetal crushed material; t = 2 h in a dark and cold basic shaker; | Hydroxybenzoic acid: gallic acid (4.015 mg/L), 4-hydroxybenzoic acid (0.076 mg/L), syringic acid (0.349 mg/L) | [29] |
| Blauer Portugieser | October | Gallic acid (0.822 mg/L), Hydroxybenzoic acid: syringic acid (1.346 mg/L), Hydroxycinnamic acid: caffeic acid (20 mg/L) ferulic acid (n.p.), coumaric acid (n.p.); stilbenes: trans-resveratrol (n.p.), Flavan-3-ol: epicatechin and catechin (n.p.) | ||||
| Cabernet Moravia M-43 | November | Hydroxybenzoic acid: protocatechuic acid (1.201 mg/L) | ||||
| Mavrodaphne | n.p. | Ultrasound-assisted extraction | Solvent: mixture of MeOH/H2O/1.0 N HCI = 90:9.5:0.5 v/v (200 mL); 50 g of air-dried and powder stems; t = 10 min; | gallic acid (5.581 μg/mg extract), caffeic acid (3.700 μg/mg extract), quercetin (0.620 μg/mg extract), quercitrin (0.152 μg/mg extract) | [30] | |
| Muscat | Gallocatechin (0.089 μg/mg extract), polydatin (0.131 μg/mg extract), hesperidin (0.058 μg/mg extract) | |||||
| Rhoditis | procyanidin B1/B2 (10.010/2.999 μg/mg extract), catechin (3.602 μg/mg extract), epicatechin (1.678 μg/mg extract), 2,5-dihydroxybenzoic acid (0.332 μg/mg extract), rutin (0.287 μg/mg extract), quercitrin-3-b-glucoside (0.761 μg/mg extract), trans-resveratrol (0.469 μg/mg extract) | |||||
| Leaves | Zilavka | May | Classical water extraction (water bath) | Solvent: MeOH:H2O (70:30 v/v) (40 mL) + HCl (0.1%); 2 g of dried and grounded leaves; t = 60 min. | 3,4-dihydroxybenzoic acid (116.08 ± 2.56 mg/100 g), (+)-catechin (174.38 ± 5.79 mg/100 g), 1,2-dihydroxybenzene (57.82 ± 2.50 mg/100 g), rutin-trihydrate (117.20 ± 3.35 mg/100 g), quercetin (30.77 ± 0.66 mg/100 g), apigenin-7-glucoside (14.75 ± 0.94 mg/100 g), caffeic acid (35.14 ± 0.53 mg/100 g) | [31] |
| Royal | 3,4-dihydroxybenzoic acid (84.52 ± 2.34 mg/100 g), (+)-catechin (212.46 ± 0.38 mg/100 g), 1,2-dihydroxybenzene (134.13 ± 2.64 mg/100 g), rutin-trihydrate (70.17 ± 1.15 mg/100 g), quercetin (57.09 ± 4.33 mg/100 g), apigenin-7-glucoside (45.58 ± 0.02 mg/100 g), caffeic acid (50.05 ± 1.54 mg/100 g); resveratrol (73.78 ± 1.34 mg/100 g) | |||||
| Merlot | 3,4-dihydroxybenzoic acid (82.90 ± 5.47 mg/100 g), (+)-catechin (130.51 ± 3.23 mg/100 g), 1,2-dihydroxybenzene (88.21 ± 2.61 mg/100 g), rutin-trihydrate (32.67 ± 0.42 mg/100 g), quercetin (20.78 ± 0.30 mg/100 g), apigenin-7-glucoside (20.84 ± 0.52 mg/100 g), caffeic acid (32.19 ± 0.98 mg/100 g) | |||||
| Cardinal | 3,4-dihydroxybenzoic acid (12.68 ± 0.82 mg/100 g), (+)-catechin (99.99 ± 3.23 mg/100 g), 1,2-dihydroxybenzene (122.69 ± 1.98 mg/100 g), rutin-trihydrate (17.66 ± 1.52 mg/100 g), quercetin (18.09 ± 0.90 mg/100 g), apigenin-7-glucoside (12.70 ± 1.00 mg/100 g), caffeic acid (27.89 ± 0.29 mg/100 g) | |||||
| Blatina | 3,4-dihydroxybenzoic acid (93.07 ± 2.59 mg/100 g), (+)-catechin (208.00 ± 0.40 mg/100 g), 1,2-dihydroxybenzene (196.08 ± 4.56 mg/100 g), rutin-trihydrate (39.96 ± 0.21 mg/100 g), quercetin (12.73 ± 1.24 mg/100 g), apigenin-7-glucoside (29.88 ± 0.7 mg/100 g), caffeic acid (28.23 ± 0.54 mg/100 g) | |||||
| Trnjak | 3,4-dihydroxybenzoic acid (54.75 ± 0.60 mg/100 g), (+)-catechin (31.85 ± 0.07 mg/100 g), 1,2-dihydroxybenzene (102.90 ± 3.08 mg/100 g), rutin-trihydrate (27.69 ± 0.33 mg/100 g), quercetin (46.23 ± 0.15 mg/100 g), apigenin-7-glucoside (222.49 ± 0.76 mg/100 g), caffeic acid (22.15 ± 0.54 mg/100 g) | |||||
| Sugraone Seedless | 3,4-dihydroxybenzoic acid (77.05 ± 0.10 mg/100 g), (+)-catechin (110.65 ± 2.90 mg/100 g), 1,2-dihydroxybenzene (57.56 ± 0.93 mg/100 g), rutin-trihydrate (33.27 ± 0.15 mg/100 g), quercetin (37.90 ± 0.29 mg/100 g), apigenin-7-glucoside (35.71 ± 3.72 mg/100 g), caffeic acid (142.55 ± 0.53 mg/100 g) | |||||
| Cabernet Sauvignon | 3,4-dihydroxybenzoic acid (74.01 ± 2.27 mg/100 g), (+)-catechin (119.28 ± 1.28 mg/100 g), 1,2-dihydroxybenzene (69.29 ± 1.71 mg/100 g), rutin-trihydrate (93.21 ± 0.40 mg/100 g), quercetin (112.67 ± 0.74 mg/100 g), apigenin-7-glucoside (22.68 ± 0.02 mg/100 g), caffeic acid (50.57 ± 1.12 mg/100 g) | |||||
| Chardonnay | 3,4-dihydroxybenzoic acid (85.33 ± 1.21 mg/100 g), (+)-catechin (133.19 ± 1.66 mg/100 g), 1,2-dihydroxybenzene (160.00 ± 4.23 mg/100 g), rutin-trihydrate (55.23 ± 0.01 mg/100 g), quercetin (19.04 ± 1.11 mg/100 g), apigenin-7-glucoside (95.23 ± 0.34 mg/100 g), caffeic acid (152.27 ± 0.25 mg/100 g) | |||||
| Viktorija | 3,4-dihydroxybenzoic acid (88.85 ± 0.78 mg/100 g), (+)-catechin (103.50 ± 2.16 mg/100 g), 1,2-dihydroxybenzene (195.07 ± 0.74 mg/100 g), rutin-trihydrate (57.84 ± 0.30 mg/100 g), quercetin (30.38 ± 2.49 mg/100 g), apigenin-7-glucoside (100.39 ± 1.50 mg/100 g), caffeic acid (47.15 ± 0.15 mg/100 g) | |||||
| Vranac | 3,4-dihydroxybenzoic acid (158.97 ± 0.96 mg/100 g), (+)-catechin (158.64 ± 0.54 mg/100 g), 1,2-dihydroxybenzene (270.92 ± 1.51 mg/100 g), rutin-trihydrate (79.24 ± 1.53 mg/100 g), quercetin (32.27 ± 0.73 mg/100 g), apigenin-7-glucoside (222.49 ± 0.76 mg/100 g), caffeic acid (55.73 ± 1.11 mg/100 g) | |||||
| Pomace | Dunkelfelder 2012 | Provided during 2012 | Pressurized liquid extraction | Solvent: H2O; 100 g grape pomace; T1 = 100 °C/T2 = 150 °C/T3 = 200 °C; P = 25 MPa; | T1/T2/T3: Catechin (25.62 ± 1.95/35.75 ± 1.09/65.84 ± 2.74 mg/100 g d.w.), epicatechin (18.83 ± 0.44/18.65 ± 0.31/28.49 ± 0.70 mg/100 g d.w.), procyanidin dimers/trimers (4.96± 0.77/18.65 ± 0.31/9.75 ± 0.31 mg/100 g d.w.) | [32] |
| Dunkelfelder 2013 | Provided during 2013 | T1/T2/T3: Catechin (19.49 ± 2.30/31.14 ± 1.13/59.37 ± 2.79 mg/100 g d.w.), epicatechin (13.12 ± 0.53/17.55 ± 1.21/24.69 ± 1.24 mg/100 g d.w.), procyanidin dimers/trimers (4.27 ± 0.39/6.65 ± 0.79/7.23 ± 0.68 mg/100 g d.w.) | ||||
| Cabernet Franc | T1/T2/T3: Catechin (15.17 ± 1.01/18.29 ± 1.50/21.29 ± 0.32 mg/100 g d.w.), epicatechin (13.87 ± 1.06/15.13 0.47/17.54 ± 0.90 mg/100 g d.w.), procyanidin dimers/trimers (2.91 ± 0.17/2.89 ± 0.64/2.29 ± 0.40 mg/100 g d.w.) |
|||||
| Merlot | T1/T2/T3: Catechin (7.32 ± 11.65/11.65 ± 0.67/15.48 ± 0.74 mg/100 g d.w.), epicatechin (5.20 ± 6.86/6.86 ± 1.09/3.03 ± 1.56), procyanidin dimers/trimers (2.08 ± 0.18/2.82 ± 0.33/0.49 ± 0.35 mg/100 g d.w.) |
|||||
| Chardonnay | T1/T2/T3: Catechin (26.13 ± 2.40/28.48 ± 1.08/31.91 ± 0.97 mg/100 g d.w.), epicatechin (8.24 ± 0.80/12.03 ± 0.17/14.53 ± 0.48 mg/100 g d.w.), procyanidin dimers/trimers (5.58 ± 0.08/6.04 ± 0.46/5.88 ± 0.22 mg/100 g d.w.) |
1 where: d.w. = dry weight; EdD: Endo-dormancy; EcD = Eco-Dormancy; EtOH = ethanol; H = hybrid; H2O = water; HCl = chlorohydric acid; MeOH = methanol; MwP = microwave power; n.p. = not provided by the authors; P = pressure; t = time; T = temperature.