Kinetic Improvement of Bioactive Compounds Extraction from Red Grape (Vitis vinifera Moldova) Pomace by Ultrasonic Treatment.

Florina Dranca,Mircea Oroian

doi:10.3390/foods8080353

Florina Dranca, Mircea Oroian

Open Access

https://doi.org/10.3390/foods8080353

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Abstract

Grape pomace from a red grape variety (Vitis vinifera Moldova) cultivated in the northeastern region of Romania has been studied as a source for the extraction of total monomeric anthocyanin (TMA) and total phenolic content (TPC) using ultrasonic treatment. The method of extraction described here uses two different solvents, namely 2-propanol and methanol. For each of the extraction solvents, we evaluated the singular influence and the impact of interactions between process parameters (solvent concentration, ultrasonic frequency, temperature, and extraction time) on the extraction yields of anthocyanins and phenolic compounds. Response surface methodology was implemented via a Box–Behnken design to optimize the extraction of TMA and TPC from grape pomace. According to the optimization, in order to achieve the highest yield of TPC (62.487 mg gallic acid equivalent (GAE)/g (d = 1.0)), the following conditions are necessary: solvent—2 propanol, solvent concentration 50%, temperature −50 °C and extraction time 29.6 min.

Highlights

Grapes are one of the most widely cultivated fruit crops in the world, with uses in the food industry that range from juice, wine, jam, jelly, raisins, and vinegar production to oil extraction from grape seeds
We study the influence of different extraction conditions, namely extraction temperature, ultrasonic frequency, solvent concentration, and sonication time, on the content in anthocyanins and phenolic compounds of extracts from grape pomace resulting from processing red grapes of a local variety (Vitis vinifera Moldova)at lab scale
This study focused on the ultrasound-assisted extraction of total monomeric anthocyanis (TMA)

Summary

Introduction

Grapes (genus Vitis) are one of the most widely cultivated fruit crops in the world, with uses in the food industry that range from juice, wine, jam, jelly, raisins, and vinegar production to oil extraction from grape seeds. It is estimated that about 80% of the grape harvest is used in the winemaking industry [1]. Since its major decline in 2012 [2], global wine production rose to 275.7 MhL in 2015, with a slight increase of 2% compared with the previous year [3]. As can be expected, such a large industry is associated with the production of significant quantities of solid and liquid waste. In European countries alone, it has been estimated that 14.5 million tons of grape by-products are generated annually by winemaking industry [5,6]

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