Pressurized liquid extraction of bioactive compounds from grape marc

Author(s)

Vitor Pereira, Debora Tamires ^[1] ; Tarone, Adriana Gadioli ^[2] ; Betim Cazarin, Cinthia Bau ^[2] ; Fernandez Barbero, Gerardo ^[3] ; Martinez, Julian ^[1]

Affiliation

^[1] Univ Estadual Campinas, UNICAMP, Food Engn Dept, Sch Food Engn, BR-13083862 Campinas, SP - Brazil

^[2] Univ Estadual Campinas, UNICAMP, Food & Nutr Dept, Sch Food Engn, BR-13083862 Campinas, SP - Brazil

^[3] Univ Cadiz, Fac Sci, Dept Analyt Chem, IVAGRO, Republ Saharaui Ave S-N, Cadiz 11510 - Spain

• Document type: Journal article
• Source: Journal of Food Engineering; v. 240, p. 105-113, JAN 2019.
• Web of Science Citations: 16

Abstract

Extracts rich in monomeric anthocyanins (MAC) and total phenolic compounds (TPC) were obtained from grape mare by Pressurized Liquid Extraction (PLE). PLE was performed using ethanol and water mixtures (acidified or not) (50% w/w), pure ethanol and acidified water at temperatures from 40 to 100 degrees C. The best PLE conditions for MAC extraction (ethanol-water pH 2.0 {[}50% w/w]) resulted in 10.21 mg of malvidin-3-O-glucoside/g of dried grape marc (dr). Fifteen anthocyanins were identified and quantified in PLE extracts by UHPLC-UV-Vis. PLE with ethanol-water (50% w/w) as solvent at 100 degrees C achieved the highest TPC content (65.68 mg GAE/g dr) and antioxidant capacity by ORAC (772.11 mu mol TE/g dr) and FRAP (1452 mg TE/g dr) among the evaluated conditions. Based on the results for extraction of monomeric anthocyanins and phenolics compounds, a sequential PLE process was performed and proved to be viable for the recovery of two different extract fractions. (AU)

• FAPESP's process: 15/11932-7 - Integration of high pressure extraction to separation operations for the recovery of by-products from fruit processing
• Grantee: Julian Martínez
• Support Opportunities: Regular Research Grants