Quality Evaluation of Winery By-Products from Ionian Islands Grape Varieties in the Concept of Circular Bioeconomy

Marinos Xagoraris, Ioanna Oikonomou, Dimitra Daferera, Charalambos Kanakis, Iliada K. Lappa, Charilaos Giotis, Christos S. Pappas, Petros A. Tarantilis and Efstathia Skotti
Additional contact information
Marinos Xagoraris: Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
Ioanna Oikonomou: Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
Dimitra Daferera: Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
Charalambos Kanakis: Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
Iliada K. Lappa: Department of Food Science and Technology, Ionian University, Terma Leoforou Vergoti, 28100 Argostoli, Cephalonia, Greece
Charilaos Giotis: Department of Food Science and Technology, Ionian University, Terma Leoforou Vergoti, 28100 Argostoli, Cephalonia, Greece
Christos S. Pappas: Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
Petros A. Tarantilis: Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
Efstathia Skotti: Department of Food Science and Technology, Ionian University, Terma Leoforou Vergoti, 28100 Argostoli, Cephalonia, Greece

Sustainability, 2021, vol. 13, issue 10, 1-20

Abstract: The aim of this work was the study and evaluation of winery by-products in the framework of the circular bioeconomy. Grape seeds and grape skins from Greek Ionian Islands varieties were analyzed in an attempt to provide the appropriate basis for model development of their sustainable exploitation at a local or regional level. The by-products were collected directly from the wineries immediately after the vinification process and were analyzed by chromatographic and spectroscopic techniques. In addition, annual production and yields were estimated. Grape seed oil quality was evaluated based on fatty acid methyl ester (FAME) composition. The grape skins’ phenolic fraction was extracted by an eco-friendly, nontoxic water-glycerol solvent system and was detected qualitatively. In addition, total phenolic content (TPC) and antioxidant activity (ABTS, DPPH) were measured. Based on estimated yields, our results demonstrate that winery by-products have the potential to promote the cyclical bioeconomy in a modern economic growth model that will reduce by-products and environmental costs as they can be reused as whole material in foods, dietary supplements, cosmetic ingredients, food colorants, and preservatives.

Keywords: grape skins; grape seed oil; fatty acid methyl esters; total phenolic content; antioxidant activity; green extraction; circular bioeconomy (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

Downloads: (external link)
https://www.mdpi.com/2071-1050/13/10/5454/pdf (application/pdf)
https://www.mdpi.com/2071-1050/13/10/5454/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:13:y:2021:i:10:p:5454-:d:553831

Access Statistics for this article

Sustainability is currently edited by Ms. Alexandra Wu

More articles in Sustainability from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().