EFFECT OF CYCLODEXTRIN AND EXTRACTION METHOD ON PHENOLIC COMPOUNDS EXTRATION FROM RED WINE POMACE

Abstract

Extraction of phenolic compounds has been always conditioned to the use of organic solvents. An alternative to reduce the use of organic solvents in phenolic compounds extraction can be the cyclodextrins (CD). This work aims to determine the effect of cyclodextrins and extraction method on the extraction of phenolic compounds and antioxidant capacity of extracts. Phenolic extractions were made from Monastrel red variety pomace. Extractions were made by ultrasound and microwave at 50oC during 10’ with aqueous solutions of a-, b-, g-, HP-a-, HP-b-, HP-g-CD 50 mM, water and ethanol/water (1:1 v/v). Total phenolic compounds, procyanidins, flavanols, favonols and antioxidant capacity were measured. The final extraction of total phenolic compounds and antioxidant capacity obtained by using cyclodextrins were higher than those obtained by using water, but lower than those obtained by using ethanol/water. Microwave extraction extracted 75% more of total phenolics than ultrasound. Moreover, CDs had a selective effect on phenolics extraction. Extraction of flavanols and flavonols with CDs were similar to those obtained by using etanol/water. Type of CDs had also a great effect on favonols extraction. In conclusion, CDs could be used as an alternative to organic solvents for the extraction of specific phenolic compounds from pomace.