In vitro biochemical investigation of the antioxidant, anti-inflammatory and antithrombotic bioactivities of wine extracts from Pangeo Mountain originated organic grapes with health promoting properties

The growing demand for sustainable and natural resources has intensified interest in the valorization of bioactive-rich natural matrices within the frameworks of green chemistry and the circular economy. Wine represents a valuable yet underexploited source of bioactive compounds with considerable health-promoting and cosmetic potential. This study investigates the extraction, quantification, and functional characterization of amphiphilic (TAC) and lipophilic (TLC) compounds from red wine of the Greek variety Mavroudi using the Bligh-Dyer extraction method. The primary objective is to valorize the rich bioactive content of wine into high-value ingredients for functional applications, including nutraceutical and cosmetic products. Wine, originating from organically cultivated Mavroudi red grapes, was subjected to a conventional extraction and fractionation protocol to selectively obtain TAC and TLC fractions for further analysis. Quantitative determination of total phenolic content (TPC), total carotenoid content (TCC), and antioxidant activity (DPPH, ABTS, and FRAP assays) was carried out using UV-Vis spectrophotometry. Structural characterization of the extracted bioactives was performed by ATR-FTIR spectroscopy, revealing the presence of key amphiphilic constituents and functional groups associated with phenolics, polyphenolics, flavonoids, and polar lipids. UV-Vis spectral features further confirmed the presence of conjugated systems, indicating potential anti-UV and photoprotective applications in cosmetic formulations. Biological assays further indicated that the extracts under examination potently inhibit platelet aggregation via PAF and ADP pathways, suggesting anti-inflammatory and antithrombotic potential. Challenges related to raw material variability, bioactive stability, process scalability, and cost-effectiveness are also discussed. Overall, the findings support a circular bioeconomy approach to the valorization of natural health-promoting compounds, highlighting the potential of red wine as a rich source of functional bioactives for clean-label foods and cosmeceutical applications.