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High-value compounds obtained from grape canes (Vitis vinifera L.) by steam pressure alkali extraction

2022-05Artigo de investigação Acesso restrito
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dc.contributor.authorSantos, Jorge
dc.contributor.authorEscobar-Avello, Danilo
dc.contributor.authorMagalhães, Pedro
dc.contributor.authorMagalhães, Fernão
dc.contributor.authorMartins, Jorge Manuel
dc.contributor.authorGonzález-Álvarez, Julia
dc.contributor.authorCarvalho, Luisa
dc.date.accessioned2026-08-20T10:20:49Z
dc.date.available2026-08-20T10:20:49Z
dc.date.issued2022-05en_US
dc.date.updated2026-08-18T23:17:47Z
dc.description.abstractThe main by-product generated by the wine industry is the grape canes derived from the pruning process. The aim of the current work was the valorisation of this highly polyphenolic lignocellulosic material, by alkali extraction methodology avoiding alcoholic solvents use. In lignocellulosic by-products valorisation, it is important to take into account the variability of the raw material. In the case of vine pruning this may be due to the different varieties used, the geographical area, the climate, or the processing. It is, however, important to develop a global strategy for valorisation, from a biorefinery and circular economy point of view. In this work, the grape canes were characterised, before and after the extraction process, by Fourier transform infrared spectroscopy – attenuated total reflectance (FTIR-ATR) spectroscopy. Changes in cellulose crystallinity, hemicellulose content and structural conformation of proteins, due to the alkali thermal extraction process were identified and evaluated. For the first time, a steam pressure alkali extraction method was used on this material. The products were characterised by FTIR-ATR and Matrix Assisted Laser Desorption Ionisation-Time of Flight (MALDI-TOF) mass spectrometry. The presence of high-value compounds such as stilbene oligomers and condensed tannins was demonstrated in the extracts. The work shows the viability of the steam pressure alkali extraction, a simple and environmentally friendly method, for grape cane valorisationeng
dc.description.versionN/A
dc.identifier.citationSantos, J., Escobar-Avello, D., Magalhães, P., Magalhães, F. D., Martins, J. M., González-Álvarez, J., & de Carvalho, L. H. (2022). High-value compounds obtained from grape canes (Vitis vinifera L.) by steam pressure alkali extraction. Food and Bioproducts Processing, 133, 153–167. https://doi.org/10.1016/j.fbp.2022.04.003
dc.identifier.doi10.1016/j.fbp.2022.04.003en_US
dc.identifier.issn0960-3085en_US
dc.identifier.slugcv-prod-2996434
dc.identifier.urihttp://hdl.handle.net/10400.19/10086
dc.language.isoeng
dc.peerreviewedyes
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectVine shoots
dc.subjectResveratrol
dc.subjectPolyphenols
dc.subjectBiorefinery
dc.subjectAlkali extraction
dc.subjectFTIR-ATR
dc.subjectMALDI-TOF
dc.titleHigh-value compounds obtained from grape canes (Vitis vinifera L.) by steam pressure alkali extractionen_US
dc.typeresearch articleen_US
dspace.entity.typePublication
oaire.citation.endPage167
oaire.citation.startPage153
oaire.citation.titleFood and Bioproducts Processingen_US
oaire.citation.volume133en_US
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameMartins
person.familyNameCarvalho
person.givenNameJorge Manuel
person.givenNameLuisa
person.identifier.orcid0000-0002-1189-0497
person.identifier.orcid0000-0003-4557-7113
rcaap.cv.cienciaid6916-048F-9FD3 | Luísa Maria Hora de Carvalho
rcaap.rightsrestrictedAccessen_US
relation.isAuthorOfPublication843fe3ed-d71c-4115-9880-391b21de3644
relation.isAuthorOfPublicationf03fa799-1335-4bf0-92ba-4a7aeb96537c
relation.isAuthorOfPublication.latestForDiscoveryf03fa799-1335-4bf0-92ba-4a7aeb96537c

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