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Ruiz-Moreno M.J.,Institute Investigacion y Formacion Agraria y Pesquera IFAPA Centro Alameda del Obispo | Raposo R.,Institute Investigacion Y Formacion Agraria Y Pesquera Ifapa Centro Rancho Of La Merced | Moreno-Rojas J.M.,Institute Investigacion y Formacion Agraria y Pesquera IFAPA Centro Alameda del Obispo | Zafrilla P.,San Antonio de Murcia Catholic University | And 7 more authors.
LWT - Food Science and Technology | Year: 2015

Olive oil industry produces high amounts of olive mill solid waste. These have been described as natural source of hydroxytyrosol, which shows high antioxidant and antimicrobial properties joint to health-promoting effects. In the present work, an olive mill solid waste extract dissolved in model wine was evaluated to determine its potential capacity to replace and/or reduce sulfur dioxide in winemaking. Olive oil mill extract is a potent antioxidant of biological origin. The extract resulted in 4 and 40mmol/L Trolox/mg extract by DPPH and ORAC respectively. Its antimicrobial activity was approaching to that of SO2 for Hanseniaspora uvarum, Candida stellata, Lactobacillus plantarum, Pediococcus damnosus and Acetobacter aceti, higher for Oenococcus oeni and lower for Dekkera bruxellensis and Botryotinia fuckeliana.Additionally, GC-olfactometry analysis showed that the most important odorants from the extract are naturally present in wines. However, some odorant zones might be significantly increased in wine after extract addition.It can be concluded that olive mill solid waste extracts is a source of bioactive compounds of low cost, with high antioxidant activity and good antimicrobial properties. © 2014 Elsevier Ltd. Source


Ruiz-Moreno M.J.,Institute Investigacion y Formacion Agraria y Pesquera IFAPA Centro Alameda del Obispo | Raposo R.,Institute Investigacion Y Formacion Agraria Y Pesquera Ifapa Centro Rancho Of La Merced | Cayuela J.M.,San Antonio de Murcia Catholic University | Zafrilla P.,San Antonio de Murcia Catholic University | And 7 more authors.
Industrial Crops and Products | Year: 2015

The wine industry produces large amounts of grape stem byproducts, which have been described as a natural source of polyphenols. In the present study, an extract from grape stems was evaluated for its antioxidant and antimicrobial activities in model wine to determine its potential capacity to replace and/or reduce SO2 in winemaking. Additionally, its possible effects on aroma were studied.Grape stem extract (STE) showed high antioxidant activity and it can be proposed as an energetic antioxidant. Its antimicrobial activity was compared to that of SO2. STE showed a lower inhibitory effect than SO2 for Saccharomyces cerevisiae, Hanseniaspora uvarum, Dekkera bruxellensis and Pediococcus damnosus whereas STE seems to be more efficient against Candida stellata and Botryotinia fuckeliana. GC-olfactometry analysis of STE showed that its most important odorants are naturally present in wines, and thus olfactometric profile modifications in wine, after STE addition, could appear quantitatively but not qualitatively.It can be concluded that grape stems are compounds with a low sourcing cost, high antioxidant activity and good antimicrobial properties. © 2014 Elsevier B.V. Source

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