Abstract
The extraction yield, phenolic content, anthocyanin content and antioxidant activity of extracts from different varieties of red grapes, Cabernet Sauvignon, Merlot, Petit Verdot, Syrah, Tempranillo and Tintilla, using pressurized green solvents have been analyzed. Two techniques were studied and compared: supercritical fluid extraction (SFE) with CO2 + 20% ethanol and pressurized liquid extraction (PLE) with either ethanol, water or an ethanol/water mixture as the extraction solvents. The Petit Verdot variety allowed the highest global and phenolic yield, and antioxidant activity. The best conditios for PLE obtained from the experimental design and kinetic study were 50% ethanol/water as the pressurized solvent at 90 bar, 120 °C, a flow rate of 5 g/min and, an extraction time of 90 min. A statistical analysis of variance has been performed and it was found that temperature is the only variable that has a statistical influence on the extraction yield. The antioxidant activity levels of the extracts are very promising and they are similar to those obtained with the antioxidant tocopherol.
Highlights
Wine production is of great importance in agro economic activities
The comparative study using different variaties of grape pomace showed pressurized liquid extraction (PLE) using hydro-alcoholic mixture as solvent was more efficient than supercritical fluid extraction (SFE) using CO2 + 20% ethanol in terms of both phenolic ontent and antioxidant activity
The global yield and the yield of anthocyanins and phenolic compounds was higher for PLE than SFE
Summary
Wine production is of great importance in agro economic activities. The world grape production in exceeded 69 million tons and Europe was the largest producer of wine, with 66% of the total world production [1]. From the economic point of view, the market of these compounds have been increased in the recent years by the increasing consumer demand for the use of more natural antioxidant compounds, achieving the value of US$30 billions, based on 2008 grape wine production data [3]. In this sense, the valorization and reuse of these wastes from the wine-making industry would have a significant environmental and economic impact, and this possibility has been studied by several authors [3,4,5,6,7]
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