Abstract
Byproducts of winery industries are treated, in many cases, as useless wastes constituting not only a major disposal problem but also not providing any additional profit to the industries. However, these byproducts could be utilized as a source of various phenolic compounds, such as anthocyanins, that could be used as nutraceuticals or natural colorants. Nine materials were tested and evaluated for their ability to retain and elute anthocyanins, total phenolics, and sugars from a grape pomace extract. The materials tested were the ion exchange Amberlite IRA 400 Cl−, Lewatit TP 208 and Lewatit TP 260, and the sorbing Chromosorb G-HP, Amberite XAD 2, Zeocros CA 150, Chemviron Carbon, Oasis HLB (hydrophilic-lipophilic balance) and Isolute C8 end-capped (EC). The two materials with the higher anthocyanins recovery rate, Oasis HLB and Isolute C8 (EC), were further examined for their anthocyanin capacities which were calculated as 5.76 mg·cm−3 and 3.06 mg·cm−3 respectively. Furthermore, their behavior pattern towards anthocyanins of various molecular weights was investigated using a liquid chromatography coupled with mass spectrometry (LC-PDA-MS) system.
Highlights
The wine making industry is a huge field with yearly worldwide growth
Anthocyanin content tests results evaluation: Based on the obtained results, the nine resins can be divided into three categories regarding the resulting anthocyanin concentration in the ethanolic eluent
In the middle category belong the Zeocros CA 150, the Amberite XAD 2, and the Chromosorb G-HP with recoveries between 20% and 53%, while the rest resins could belong to the third group with recovery rates below 20%
Summary
The wine making industry is a huge field with yearly worldwide growth. Grapes used for wine production contain a wide variety of valuable compounds, such as anthocyanins and other phenolic compounds. The byproducts remaining after the vinification procedure (grape pomace) contain a significant percentage of the total phenolic content of grapes These phenolic compounds, present in wine byproducts, have been proved to be biologically active, possessing antioxidant properties [1,2,3], but a correlation between total phenolic content and antibacterial activity has been demonstrated [4,5]. That the safety of many artificial pigments is questionable [6], the industry’s demand for attractive and edible natural colorants has increased significantly [7,8] The above characteristics, both biological properties and the ability to alter or enhance a product’s color, make these compounds very valuable to the food industry.
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