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Tracing the volatilomic fingerprint of grape pomace as a powerful approach for its valorization

2023Journal article Open access
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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.fosCiências Naturais::Ciências Químicas
dc.contributor.authorAbreu, Teresa
dc.contributor.authorJasmins, Gonçalo
dc.contributor.authorBettencourt, Catarina
dc.contributor.authorTeixeira, Juan
dc.contributor.authorCâmara, José S.
dc.contributor.authorPerestrelo, Rosa
dc.contributor.authorDe Abreu Abreu, Maria Teresa
dc.contributor.authorCâmara, José
dc.contributor.authorPerestrelo, Rosa
dc.date.accessioned2025-03-13T14:15:17Z
dc.date.available2025-03-13T14:15:17Z
dc.date.issued2023
dc.description.abstractThe huge amount of grape pomace (GP) generated every year worldwide, particularly in Europe, creates negative impacts at the economic and environmental levels. As far as we know, scarce research has been done on the volatilomic fingerprint of GP. To meet consumer demand for healthy foods, there is a growing interest in the characterization of particular volatile organic metabolites (VOMS) in GP that can be used for industrial appli cations, including the food industry. In this study, the volatilomic fingerprint of GP obtained from different Vitis vinifera L. grapes was established by solid phase microextraction (HS-SPME) combined to gas chromatography mass spectrometry (GC-MS), to explore the properties of most dominant VOMs in a context of its application on marketable products. A total of 52 VOMs belonging to different chemical families were identified. Alcohols, carbonyl compounds, and esters, are the most dominant, representing 38.8, 29.3, and 24.2% of the total volatile profile of the investigated GP, respectively. Esters (e.g., isoamyl acetate, hexyl acetate, ethyl hexanoate) and alcohols (e.g., 3-methyl butan-2-ol, hexan-1-ol) can be used as flavoring agents with potential use in the food industry, and in the cosmetic industry, for fragrances production. In addition, the identified terpenoids (e.g., menthol, ylangene, limonene) exhibit antioxidant, antimicrobial, and anticancer, biological properties, among others, boosting their potential application in the pharmaceutical industry. The obtained results revealed the potential of some VOMs from GP to replace synthetic antioxidants, colorants, and antimicrobials used in the food industry, and in the cosmetic and pharmaceutical industry, meeting the increasing consumer demand for natural alternative compounds.eng
dc.identifier.doi10.1016/j.crfs.2023.100608
dc.identifier.issn2665-9271
dc.identifier.urihttp://hdl.handle.net/10400.13/7203
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier BV
dc.relationMadeira Chemistry Research Centre
dc.relationMadeira Chemistry Research Centre
dc.relation.ispartofCurrent Research in Food Science
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectGrape pomace
dc.subjectVolatile organic metabolites
dc.subjectHS-SPME/GC-MS
dc.subjectCircular economy
dc.subjectValorization
dc.subject.
dc.subjectCentro de Química da Madeira
dc.subjectFaculdade de Ciências Exatas e da Engenharia
dc.titleTracing the volatilomic fingerprint of grape pomace as a powerful approach for its valorizationeng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMadeira Chemistry Research Centre
oaire.awardTitleMadeira Chemistry Research Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00674%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00674%2F2020/PT
oaire.citation.titleCurrent Research in Food Science
oaire.citation.volume7
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameDe Abreu Abreu
person.familyNameCâmara
person.familyNamePerestrelo
person.givenNameMaria Teresa
person.givenNameJosé
person.givenNameRosa
person.identifierhttps://scholar.google.com/citations?hl=pt-BR&user=YT8V7XQAAAAJ
person.identifierG-3003-2013
person.identifier1441319
person.identifier.ciencia-id8717-BA60-E569
person.identifier.ciencia-id481C-08CE-90E5
person.identifier.ciencia-id251A-D5F7-9E32
person.identifier.orcid0000-0003-1965-3151
person.identifier.orcid0000-0002-7223-1022
person.identifier.ridI-2307-2014
person.identifier.scopus-author-id10140393000
person.identifier.scopus-author-id16686828800
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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