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Isolation and Analysis of Plasma Lipoproteins by Ultracentrifugation
Published on: January 28, 2021
Phenolics from Winemaking By-Products Better Decrease VLDL-Cholesterol and Triacylglycerol Levels than Those of Red
Walkia Polliana de Oliveira1, Aline Camarão Telles Biasoto2, Valquíria Fernanda Marques3
1Dept. de Análises Bromatológica Faculdade de Farmácia - Univ. Federal da Bahia, Rua Barão de Jeremoabo, s/n - Campus Univ. de Ondina, Ondina, CEP: 40170-115, Salvador, BA, Brasil.
Winemaking by-products from Syrah grapes are rich in bioactive phenolics, offering greater health benefits than red wine. These by-products can be economically utilized in the food and nutraceutical industries.
Area of Science:
- Food Science
- Nutraceuticals
- Agricultural By-products
Background:
- Winemaking generates substantial by-products, often underutilized.
- Syrah grape by-products represent a potential source of valuable compounds.
Purpose of the Study:
- To compare the biological activity of Syrah grape winemaking by-products with red wine.
- To evaluate the potential of these by-products for the food and nutraceutical sectors.
Main Methods:
- High-performance liquid chromatography with diode-array detection and fluorescence detection (HPLC-DAD-FD) was used to quantify phenolic compounds.
- In vivo study using Wistar rats assessed the biological activity, focusing on lipid profiles.
Main Results:
- Winemaking by-products exhibited higher concentrations of total anthocyanins, flavonols, stilbenes, and flavanols compared to red wine on a dry weight basis.
- Red wine contained more phenolic acids, though their contribution was minor in both samples.
- At equivalent concentrations, winemaking by-products demonstrated superior biological activity by reducing VLDL-cholesterol and triacylglycerols in rats.
Conclusions:
- Syrah grape winemaking by-products are a cost-effective source of bioactive phenolics.
- These by-products possess significant biological activity, particularly in lipid metabolism modulation.
- The findings support the integration of winemaking by-products into food and nutraceutical applications.
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