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

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  • 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)

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.

Suggested Citation

  • Marinos Xagoraris & Ioanna Oikonomou & Dimitra Daferera & Charalambos Kanakis & Iliada K. Lappa & Charilaos Giotis & Christos S. Pappas & Petros A. Tarantilis & Efstathia Skotti, 2021. "Quality Evaluation of Winery By-Products from Ionian Islands Grape Varieties in the Concept of Circular Bioeconomy," Sustainability, MDPI, vol. 13(10), pages 1-20, May.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:10:p:5454-:d:553831
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    References listed on IDEAS

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    1. Jack P. C. Kleijnen, 2015. "Response Surface Methodology," International Series in Operations Research & Management Science, in: Michael C Fu (ed.), Handbook of Simulation Optimization, edition 127, chapter 0, pages 81-104, Springer.
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    1. Martha Tampaki & Georgia Koutouzidou & Athanasios Ragkos & Katerina Melfou & Ioannis A. Giantsis, 2022. "Eco-Value and Public Perceptions for Indigenous Farm Animal Breeds and Local Plant Varieties, Focusing on Greece," Sustainability, MDPI, vol. 14(18), pages 1-16, September.

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