WINERY WASTE MANAGEMENT IN SERBIA: VRANAC GRAPE MARC AS SOURCE OF ANTIOXIDANTS

Vladimir Radovanović, Snežana Djekić, Blaga Radovanović

Abstract


During winemaking of grape, large quantities of waste are produced. For example, by processing 100 kilograms of grape-vine approximately 20 - 25 kilograms of grape marc is produced. The placing of the enormous amount of waste grape (around 5 - 9 million tons per year) generated in all over the world is an increasing environmental problem. In recent years, the growing concern about the environment has led authorities to look for economically viable solutions for recycling and/or valorizing grape waste. Serbia is one of the major producers and consumers of grapes and wine in the Western Balkans, with a grape and wine production 330,070 tonnes and 1,700,000 hl of which remains about 7,000 tons of secondary products. Significant amounts of polyphenols found in grape, wine and grape by-products and a great interest in their exploitation. In this work, the content of polyphenols and antioxidant activity Vranac Vitis vinifera L. grape marc after obtaining red wine were investigated. Our results of analysis of grape waste show significant content of polyphenols reflecting their exellant antioxidant activity. It was concludes that the grape marc constitutes a very cheap source for the extraction of phenolic antioxidants, which can be used in food and pharmaceutical industries, thus providing an important economic advantage.

Keywords


Vranac grape marc, polyphenols, antioxidant activity, economic advantage

Full Text:

PDF

References


Anastasiadi, M., Chorianopoulos, G., Nychas, E. & Haroutounian, A. (2009). Antilisterial activities of polyphenol-rich extracts of grapes and vinification byproducts. Journal of Agriculture and Food Chemistry, 57, 457-463.

Andjelković, M., Radovanović, B., Radovanović, A. & Andjelković. A. (2013) Changes in Polyphenolic Content and Antioxidant Activity of Grapes cv Vranac During Ripening. South African Journal of Enology and Viticulture. 34 (2), 147-155.

Arvanitoyannis, I, Ladas, D. & Mavromatis, A. (2006). Potential uses and applications of treated wine waste: a review. International Journal of Food Science and Technology, 41, 475-487.

Baydar, G., Ozkan, G., Sagdic, O. (2004). Total phenolic contents and antibacterial activities of grape (Vitis vinifera L.) extracts. Food Control, 15, 335-339.

Di Stefano, R. (1996). Metodi chimici nella caratterizzione varietale, Rivista di Viticoltura e di Enologia, 1, 51-56.

Garrido, D., Auqui, M., Marti, N. & Linares, B. (2011). Effect of two diferrent red grape pomace extracts obtained under different extraction systems on meat quality of pork burgers. Food Science and Technology, 44, 2238-2243.

Greben, A. & Oelofse, H. (2009). Unlocking the resource potential of organic waste a South African perspective, Waste Management & Research, 27, 676-684.

Jayaprakasha, K., Selvi, T. & Sakariah, K. (2003). Antibacterial and Antioxidant Activities of Grape (Vitis vinifera) Seed Extracts. Food Research International, 36, 117-122.

Katalinić, V., Mozina, S., Skroza, D., Generalić, I., Abramovic, H., Milos, M., Ljubenkov, I., Piskernik, S., Pezo, I., Terpinc, P. & Boban, M. (2010). Polyphenolic profile, antioxidant properties and antimicrobial activity of grape skin extracts of 14 Vitis vinifera varieties grown in Dalmatia (Croatia). Food Chemistry, 119, 715-723.

Lachman, J., Šulc, M., Faitova, K. & Pivec, V. (2009) Major factors influencing antioxidant contents and antioxidant activity in grapes and wines. International Journal of Wine Research, 1, 101-121.

Mattivi F, Vrovsek U, Masuero D and Trainotti D (2009) Differences in the amount and structure of extractable skin and seed tannins amongst red grape varieties. Australian Journal of Grape and Wine Research 15: 27-35.

Mazza, G., Fukumoto, L., Delaquis, P., Girard, B. & Ewert, B. (1999). Anthocyanins, Phenolics, and Color of Cabernet Franc, Merlot, and Pinot Noir Wines from British Columbia. Journal of Agricultural and Food Chemistry, 47, 4009–4017.

Nedeljković, N., Sakač, M., Mandić, A., Mišan, A., Jovanov, P., Jambrec, D., Banjac, V., Šarić, B., & Pestorić, M. (2013). Antioksidativna aktivnost bezglutenskog keksa obogaćenog heljdinim brašnom. Journal on Processing and Energy in Agriculture, 17(2), 93-96.

Oreopoulou, V. & Tzia, C. (2007). In utilization of by-products and treatment of waste in the food, pp 209-232 (Russ. Eds.), Springer, USA.

Paradelo, R., Moldes, B. & Barral, T. (2011.) Carbon and nitrogen mineralization in a vineyard soil amended with grape marc vermicompost. Waste Management & Research, 29, 1177-1184.

Paradelo, R., Moldes, B., Gonzalez, D. & Barral, T. (2012). Plants tests for determining the suitability of grape marc composts as components of plant growth media. Waste Management & Research, 30, 1059-1065.

Ping, L., Pizzi, A., Guo, D. & Brosse, N. (2011). Condensed tannins extraction from grape pomace: characterization and utilization as wood adhesives for wood particleboard. Industrial Crops and Products, 34, 907-914.

Prozil, O., Evtuguin, V. & Lopes, P., (2012). Chemical cvomposition of grape stalks of Vitis vinifera L. from red grape pomaces, Industrial Crops and Products, 35, 178-184.

Radovanović, A., Jovancicević, B., Radovanović, B., Mihajilov-Krstev, T. & Zvezdanović, J. (2012). Antioxidant and antimicrobial potentials of Serbian red wines produced from international Vitis vinifera grape varieties. Journal of Science and Food Agriculture, 92, 2154–2161.

Spigno, G. & De Faveri, M. (2007). Antioxidants from grape stalks and marc: Influence of extraction procedure on yield, purity and antioxidant power of the extracts. Journal Food and Engineering, 78, 793-80.

Tseng, A. & Zhao, Y. (2013). Wine grape pomace as antioxidant dietary fiber for enhancing nutritional value and improving storability of yogurt and salad dressing. Food Chemistry 138(1), 356-365.

Zheng, Y., Lee Ch., Yu Ch., Cheng Yu, Simmons Ch., Zhang R., Jenkins B. & Vander Gheynst J. (2012). Ensilage and bioconversion of grape pomace into fuel ethanol. Journal of Agricultural and Food Chemistry, 60(44), 11128-11134.


Refbacks

  • There are currently no refbacks.