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首页> 美国卫生研究院文献>Antioxidants >Extraction of Antioxidants from Winemaking Byproducts: Effect of the Solvent on Phenolic Composition Antioxidant and Anti-Cholinesterase Activities and Electrochemical Behaviour
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Extraction of Antioxidants from Winemaking Byproducts: Effect of the Solvent on Phenolic Composition Antioxidant and Anti-Cholinesterase Activities and Electrochemical Behaviour

机译：从酿酒栽培中提取抗氧化剂：溶剂对酚类组合物抗氧化和抗胆碱酯酶活性的影响和电化学行为

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摘要

Extraction solvent is a very important factor in the recovery of antioxidants from natural matrices. In this study, the effect of three solvents (ethanol, ethanol/water and water) on the phenolic composition, antioxidant and anti-cholinesterase activities and electrochemical behaviour of four winemaking byproducts (seeds, skins, stems, and pomace) was evaluated. Phenolic composition was determined by the Folin–Ciocalteu method and ultra-high-performance liquid chromatography (UHPLC), antioxidant activity by the capacity to scavenge 2,2-diphenyl-1-picrylhydrazyl and hydroxyl radicals, anti-cholinesterase activity by the Ellman’s method, and electrochemical behaviour by cyclic voltammetry. Eight phenolic compounds were quantified with higher content in water/ethanol extracts (e.g., epicatechin in pomace: 17 mg/100 g vs. 7 and 6 mg/100 g in ethanol and water extracts, respectively), although there were some exceptions (e.g., gallic acid in seeds was most abundant in water extracts). Moreover, the highest total phenolic content (TPC) and antioxidant activity were found in ethanol/water extracts (between 2 and 30-fold the values of the other extracts). Overall, the most active extracts in inhibiting both acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) enzymes were ethanol/water and ethanol extracts from seeds (between 31.11 and 53.90%). The electrochemical behaviour allowed for differentiating the extracts depending on the solvent and the byproduct. Our findings indicate that winemaking byproducts represent a source of phenolic compounds with antioxidant and anti-cholinesterase activities and suggest that cyclic voltammetry is a promising technique to evaluate the phenolic extraction process from these byproducts.
机译：提取溶剂是从天然基质中恢复抗氧化剂的一个非常重要的因素。在本研究中，评估了三种溶剂（乙醇，乙醇/水和水）对酚类组合物，抗氧化剂和抗胆碱酯酶活性和四种葡萄酒级产物（种子，皮，茎和泡沫）的电化学行为。通过Folin-Ciocalteu方法和超高效液相色谱（UHPLC）测定酚醛组合物，通过筛选2,2-二苯基-1-富铬酰基和羟基自由基，通过Ellman的方法进行抗氧化活性来确定抗氧化活性，抗胆碱酯酶活性和通过循环伏安法的电化学行为。在水/乙醇萃取物中含量含量含量八种（例如，泡沫中的EpicaTeChin：乙醇和水提取物中的Pomace：17mg / 100g与6mg / 100g），虽然有一些例外情况（例如，种子中的加酸在水提取物中最丰富）。此外，在乙醇/水提取物中发现了最高的总酚含量（TPC）和抗氧化活性（2至30倍的其他提取物的值之间）。总之，抑制乙酰胆碱酯酶（ACHE）和丁酰基胆碱酯酶（BCHE）酶的最活跃的提取物是乙醇/水和来自种子的乙醇萃取物（31.11和53.90％）。允许通过溶剂和副产物区分提取物的电化学行为。我们的研究结果表明，葡萄酒酿造副产物代表酚类化合物的源泉，其具有抗氧化剂和抗胆碱酯酶活性，并表明循环伏安是评估这些副产品的酚类提取过程的有希望的技术。

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