Characterization of Antioxidant and Antimicrobial Activity, Phenolic Compound Profile, and VOCs of Agresto from Different Winegrape Varieties

first_pagesettingsOrder Article Reprints Open AccessArticle Characterization of Antioxidant and Antimicrobial Activity, Phenolic Compound Profile, and VOCs of Agresto from Different Winegrape Varieties by Luisa Pozzo 1,Andrea Raffaelli 1,2ORCID,Teresa Grande 1ORCID,Stefania Frassinetti 1,Vincenzo Longo 1,Francesca Venturi 3,4,*ORCID,Chiara Sanmartin 3,4,*ORCID,Giuseppe Ferroni 3,Guido Flamini 4,5ORCID andAnnita Toffanin 3,4,6ORCID 1 Institute of Agricultural Biology and Biotechnology (CNR-IBBA), National Research Council, Via Moruzzi 1, 56124 Pisa, Italy 2 Crop Science Research Center, Scuola Superiore Sant’Anna, Piazza Martiri della Libertà 33, 56127 Pisa, Italy 3 Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy 4 Interdepartmental Research Center Nutrafood-Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy 5 Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126 Pisa, Italy 6 Centre for Climatic Change Impact (CIRSEC), University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy * Authors to whom correspondence should be addressed. Processes 2025, 13(7), 2174; https://doi.org/10.3390/pr13072174 Submission received: 18 March 2025 / Revised: 17 June 2025 / Accepted: 23 June 2025 / Published: 8 July 2025 (This article belongs to the Special Issue Phytochemicals: Extraction, Optimization, Identification, Biological Activities, and Applications in the Food, Nutraceutical, and Pharmaceutical Industries (2nd Edition)) Downloadkeyboard_arrow_down Browse Figures Versions Notes Abstract Agresto is the unfermented juice traditionally obtained from boiled unripe grapes, typically using fruit that would otherwise be discarded, and enriched with spices, herbs, and fruit. In this study, the phenolic profile, antioxidant and antibacterial activity, and volatile organic compounds (VOCs) of Agresto produced from two grape varieties (Sangiovese, and Vermentino) harvested in Mount Amiata (Tuscany) were evaluated. Agresto from Vermentino showed a higher total phenolic content (TPC), 1.31 mg GAE/mL, as well as a greater total flavonoid and flavonol content and FRAP activity compared to Agresto from Sangiovese. The highest ORAC value was observed in Agresto from Vermentino, 41.01 mg TE/mL, compared to that from Sangiovese. TPC, flavonols, apocarotenes, sulfur derivatives, and non-terpene derivatives were positively correlated with antimicrobial activity against E. coli, FRAP, and ORAC. Overall, our results showed that grape variety significantly influences the chemical composition of Agresto, particularly in terms of both VOCs and phenolic compounds. The observed variations in phenolic composition also affected the antioxidant and antimicrobial activity of Agresto. These experimental findings clearly suggest the utmost importance of identifying the optimal chemical profile of “unripe grapes” used as raw material for Agresto production, considering both variety and the specific ripening degree achievable through vine green harvesting.