Valorization of postharvest waste from table grapes through the production of spirits and distillate by-products based on their antioxidant capacity
The postharvest stage of table grapes generates waste that can be valorized. This research evaluated the valorization potential of Red Globe grape waste for the production of spirits and assessed the antioxidant capacity of their by-products (head, body, and tail of the distillate, and vinasse). The...
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Elsevier
2025-09-01
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| Series: | Waste Management Bulletin |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S294975072500063X |
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| author | Fermín Humberto Arévalo-Ortiz Juan Carlos Palma Jacqueline Jannet Dioses-Morales Amelia Devorah Arias-Durand Gaby Espinoza-Córdova Miki Gonzales-Uscamayta Joel Claudio Rengifo-Maravi Epifanio Teófilo Chire-Murillo Víctor Caro Sánchez-Benites Paola Jorge-Montalvo Lizardo Visitación-Figueroa |
| author_facet | Fermín Humberto Arévalo-Ortiz Juan Carlos Palma Jacqueline Jannet Dioses-Morales Amelia Devorah Arias-Durand Gaby Espinoza-Córdova Miki Gonzales-Uscamayta Joel Claudio Rengifo-Maravi Epifanio Teófilo Chire-Murillo Víctor Caro Sánchez-Benites Paola Jorge-Montalvo Lizardo Visitación-Figueroa |
| author_sort | Fermín Humberto Arévalo-Ortiz |
| collection | DOAJ |
| description | The postharvest stage of table grapes generates waste that can be valorized. This research evaluated the valorization potential of Red Globe grape waste for the production of spirits and assessed the antioxidant capacity of their by-products (head, body, and tail of the distillate, and vinasse). The waste underwent alcoholic fermentation using Saccharomyces cerevisiae, followed by fractional distillation in a copper alembic still to separate the head, body (main spirit), and tail fractions, along with the resulting vinasse. The volatile compounds, total phenolic content (TPC), total flavonoid content (TFC), antioxidant capacity, and phenolic compounds were analyzed by UPLC-MS. The body fraction (distillate), containing 42 % (v/v) ethanol, could be classified as a spirit beverage. However, it exhibited higher levels of acetaldehyde, propanol, and acetic acid, suggesting the need for maturation. The head and tail fractions were suitable for rectification and use as industrial alcohol. Principal component analysis (PCA) indicated that antioxidant components were mainly concentrated in the vinasse, which exhibited notable antioxidant capacity values of 5.75 μmol TE/mL as Ferric reducing antioxidant power (FRAP) and 3.596 μmol TE/mL as DPPH, along with high TPC and TFC levels. Fourteen phenolic compounds were also identified, including kaempferol glycoside, epicatechin, and caftaric acid. This positions vinasse as a valuable source for the extraction of bioactive antioxidant compounds or as a potential functional beverage. Overall, the valorization of postharvest waste is a viable approach for producing spirit beverages while also highlighting the potential of by-products, particularly vinasse, as rich sources of antioxidants. |
| format | Article |
| id | doaj-art-9555a7d4172a4be69b73aa552633edb7 |
| institution | Kabale University |
| issn | 2949-7507 |
| language | English |
| publishDate | 2025-09-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Waste Management Bulletin |
| spelling | doaj-art-9555a7d4172a4be69b73aa552633edb72025-08-20T03:58:00ZengElsevierWaste Management Bulletin2949-75072025-09-013310023410.1016/j.wmb.2025.100234Valorization of postharvest waste from table grapes through the production of spirits and distillate by-products based on their antioxidant capacityFermín Humberto Arévalo-Ortiz0Juan Carlos Palma1Jacqueline Jannet Dioses-Morales2Amelia Devorah Arias-Durand3Gaby Espinoza-Córdova4Miki Gonzales-Uscamayta5Joel Claudio Rengifo-Maravi6Epifanio Teófilo Chire-Murillo7Víctor Caro Sánchez-Benites8Paola Jorge-Montalvo9Lizardo Visitación-Figueroa10Center for Research in Chemistry, Toxicology, and Environmental Biotechnology, Department of Chemistry, Faculty of Science, Universidad Nacional Agraria La Molina, 15024 Lima, PeruCenter for Research in Chemistry, Toxicology, and Environmental Biotechnology, Department of Chemistry, Faculty of Science, Universidad Nacional Agraria La Molina, 15024 Lima, Peru; Vitivinicultural Research Center, Faculty of Science, Universidad Nacional Agraria La Molina, 15024 Lima, PeruCenter for Research in Chemistry, Toxicology, and Environmental Biotechnology, Department of Chemistry, Faculty of Science, Universidad Nacional Agraria La Molina, 15024 Lima, PeruCenter for Research in Chemistry, Toxicology, and Environmental Biotechnology, Department of Chemistry, Faculty of Science, Universidad Nacional Agraria La Molina, 15024 Lima, PeruCenter for Research in Chemistry, Toxicology, and Environmental Biotechnology, Department of Chemistry, Faculty of Science, Universidad Nacional Agraria La Molina, 15024 Lima, PeruCenter for Research in Chemistry, Toxicology, and Environmental Biotechnology, Department of Chemistry, Faculty of Science, Universidad Nacional Agraria La Molina, 15024 Lima, PeruCenter for Research in Chemistry, Toxicology, and Environmental Biotechnology, Department of Chemistry, Faculty of Science, Universidad Nacional Agraria La Molina, 15024 Lima, PeruCenter for Research in Chemistry, Toxicology, and Environmental Biotechnology, Department of Chemistry, Faculty of Science, Universidad Nacional Agraria La Molina, 15024 Lima, PeruCenter for Research in Chemistry, Toxicology, and Environmental Biotechnology, Department of Chemistry, Faculty of Science, Universidad Nacional Agraria La Molina, 15024 Lima, PeruCenter for Research in Chemistry, Toxicology, and Environmental Biotechnology, Department of Chemistry, Faculty of Science, Universidad Nacional Agraria La Molina, 15024 Lima, Peru; Corresponding author.Center for Research in Chemistry, Toxicology, and Environmental Biotechnology, Department of Chemistry, Faculty of Science, Universidad Nacional Agraria La Molina, 15024 Lima, PeruThe postharvest stage of table grapes generates waste that can be valorized. This research evaluated the valorization potential of Red Globe grape waste for the production of spirits and assessed the antioxidant capacity of their by-products (head, body, and tail of the distillate, and vinasse). The waste underwent alcoholic fermentation using Saccharomyces cerevisiae, followed by fractional distillation in a copper alembic still to separate the head, body (main spirit), and tail fractions, along with the resulting vinasse. The volatile compounds, total phenolic content (TPC), total flavonoid content (TFC), antioxidant capacity, and phenolic compounds were analyzed by UPLC-MS. The body fraction (distillate), containing 42 % (v/v) ethanol, could be classified as a spirit beverage. However, it exhibited higher levels of acetaldehyde, propanol, and acetic acid, suggesting the need for maturation. The head and tail fractions were suitable for rectification and use as industrial alcohol. Principal component analysis (PCA) indicated that antioxidant components were mainly concentrated in the vinasse, which exhibited notable antioxidant capacity values of 5.75 μmol TE/mL as Ferric reducing antioxidant power (FRAP) and 3.596 μmol TE/mL as DPPH, along with high TPC and TFC levels. Fourteen phenolic compounds were also identified, including kaempferol glycoside, epicatechin, and caftaric acid. This positions vinasse as a valuable source for the extraction of bioactive antioxidant compounds or as a potential functional beverage. Overall, the valorization of postharvest waste is a viable approach for producing spirit beverages while also highlighting the potential of by-products, particularly vinasse, as rich sources of antioxidants.http://www.sciencedirect.com/science/article/pii/S294975072500063XBase wineGrape wasteHigher alcoholsKaempferol glycosideSpirtis |
| spellingShingle | Fermín Humberto Arévalo-Ortiz Juan Carlos Palma Jacqueline Jannet Dioses-Morales Amelia Devorah Arias-Durand Gaby Espinoza-Córdova Miki Gonzales-Uscamayta Joel Claudio Rengifo-Maravi Epifanio Teófilo Chire-Murillo Víctor Caro Sánchez-Benites Paola Jorge-Montalvo Lizardo Visitación-Figueroa Valorization of postharvest waste from table grapes through the production of spirits and distillate by-products based on their antioxidant capacity Waste Management Bulletin Base wine Grape waste Higher alcohols Kaempferol glycoside Spirtis |
| title | Valorization of postharvest waste from table grapes through the production of spirits and distillate by-products based on their antioxidant capacity |
| title_full | Valorization of postharvest waste from table grapes through the production of spirits and distillate by-products based on their antioxidant capacity |
| title_fullStr | Valorization of postharvest waste from table grapes through the production of spirits and distillate by-products based on their antioxidant capacity |
| title_full_unstemmed | Valorization of postharvest waste from table grapes through the production of spirits and distillate by-products based on their antioxidant capacity |
| title_short | Valorization of postharvest waste from table grapes through the production of spirits and distillate by-products based on their antioxidant capacity |
| title_sort | valorization of postharvest waste from table grapes through the production of spirits and distillate by products based on their antioxidant capacity |
| topic | Base wine Grape waste Higher alcohols Kaempferol glycoside Spirtis |
| url | http://www.sciencedirect.com/science/article/pii/S294975072500063X |
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