Search

Grape pomace is a major winery solid residue and several tons are annually produced worldwide. Since it is a valuable source of high value-added compounds, many strategies have been implemented for its valorization. The extraction of bioactive molecules with a broad range of applications is certainly the most investigated topics. In this context, oleanolic acid, a triterpenoid with a relevant biological activity, has been recently detected in grape pomace in remarkable quantities (0.45 mg per gram of fresh pomace). Herein, we report on a selective extraction of oleanolic acid from grape pomace by using dimethyl carbonate (DMC), a recommended green solvent as a better alternative to fossil-based solvents. Chemical–physical properties, Hildebrand's solubility and Kamlet–Abboud–Taft parameters have been considered to select a greener alternative to fossil-based solvents and theoretical calculations have been performed to determine the interaction between DMC and the oleanolic acid. The obtained grape pomace extracts were characterized by means of NMR and LC-MS. DMC allows the recovery of oleanolic acid from grape pomace, due to its weak polarity and poor ability to form H-bonds, with a molar selectivity of 61%, thus promoting the adoption of alternative green and sustainable technologies for biomass residue valorization. Also, DMC was recycled and reused in three consecutive extractions and no significant losses in terms of oleanolic acid extraction yield were detected. [ABSTRACT FROM AUTHOR]

Background: Climate changes have been leading to an excessive synthesis of quercetin (Q) and its glycosides (Q‐Gs) in specific red grape varieties, such as Sangiovese. This has resulted in concentrations overcoming the solubility threshold of Q in wines, with the consequent formation of undesirable precipitates. This study aims at assessing the impact of various factors, including anthocyanins, temperature, nucleation seeds and time, on the precipitation of Q in red wine. Results: The influence of anthocyanins on Q solubility was examined by adding a grape skin extract rich in anthocyanins to a model solution containing 89 μmol L−1 of Q. The data revealed that the solubility of both Q and Q‐Gs increased as a function of the anthocyanin concentration in the model solution. In a subsequent experiment, red wines were stored at two different temperatures (2 and 20 °C), supplemented with Q nucleation seeds, and monitored over a 10‐day period. Notably, after only 3 days of contact with Q seeds at 2 °C, a reduction of over 75% in Q concentration was observed in the supernatant. Among the considered factors, contact with nucleation seeds emerged as the most significant one (P < 0.0001). Conclusion: Q precipitation in red wines is influenced by the presence of anthocyanins in solution, although it is not the sole determinant. The data also suggested that a potential strategy for wineries to mitigate the risk of Q precipitation in bottled wine would be the acceleration of this process by promoting the formation of nucleation seeds. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Copper (II), a vital fungicide in organic viticulture, also acts as a wine oxidation catalyst. However, limited data are currently available on the impact that maximum allowed copper (II) ion doses in wine grapes at harvest can have on aged wine quality. This was the focus of the present study. We investigated the copper (II) effects by producing both white and red wines from musts containing three initial metal concentrations according to the limits set for organic farming. In detail, the influence of copper (II) on fermentation evolution, chromatic characteristics, and phenolic compounds was evaluated. Interestingly, the white wine obtained with the highest permitted copper (II) dose initially exceeded the concentration of 1.0 mg/L at fermentation completion. However, after one year of storage, the copper (II) content fell below 0.2 ± 0.01 mg/L. Conversely, red wines showed copper (II) levels below 1.0 mg/L at the end of fermentation, but the initial copper (II) level in musts significantly affected total native anthocyanins, color intensity, hue, and acetaldehyde concentration. After 12-month aging, significant differences were observed in polymeric pigments, thus suggesting a potential long-term effect of copper (II) on red wine color stability. [ABSTRACT FROM AUTHOR]

A new method for sensitive, specific, and direct determination of palytoxin is proposed herein. It is based on combination of reversed-phase liquid chromatography with mass spectrometry (LC--MS). The new method was set up on a turbo ion spray-triple quadrupole MS instrument operating in selected ion monitoring (SIM) and multiple reaction monitoring (MRM) acquisition modes (positive ions). The minimum detection levels for matrix-free toxin on column were thus estimated from the data to be 200 and 125 pg in SIM and MRM modes, respectively. Spiking experiments before and after extraction allowed us to assess limits of detection and quantitation for palytoxin in matrix, accuracy, and intraday and inter-day reproducibility of the method. The developed method was decisive for the analysis of a plankton sample collected along Genoa coasts in July 2005 when respiratory illness in people exposed to marine aerosols occurred. It is suggested that putative palytoxin was the causative agent responsible for patients' symptoms and demonstrated for the first time the presence of such a toxin in Italian waters.

Isolation and structure analysis of a new toxin from the bivalve mussels, the chlorosulfolipid, are discussed. Data indicate that the new toxin is structurally very different from the known polyether diarrhetic shellfish poisoning toxins as revealed by nuclear magnetic resonance spectroscopy.