Abstract
In this study phenolic compounds extraction from grape byproducts was conducted using pure water as a solvent. High temperatures and low time incubation periods were used in the aim of reducing the cost of the process and heightening the phenolic compounds yield. Response surface methodology (RSM) was realized to study the effect of time and temperature on crushed and uncrushed grape pomace. The phenolic content was evaluated considering the quantity (total phenolics (TPC), flavonoids (FC), total monomeric anthocyanins (TMA) and tannins (TC)), and quality (antiradical activity (AA) and antioxidant capacity (AC)) of the extracts. High temperature low time extraction design used in this study was compared to the extraction process at moderate temperatures with relatively long periods of time. This was proved to ameliorate the quantitative extraction of phenolic compounds from grape pomace without affecting their bioactivity. Moreover, multiple response optimization showed the optimal extraction parameters to be 81?C and 140 minutes for the unmilled pomace samples, and 88?C and 5 minutes for the milled. TPC, FC, TMA, TC, AA and AC are almost the same for both optimums. Thus the possibility of replacing the milling process by the extraction time prolongation (for the unmilled pomace) of 135 minutes seems to be very plausible. HPLC analysis showed different quantity and diversity of extracted phenolics for the optimums. However this difference did not significantly affect the overall activity, showing that PC in the different extracts act in complete synergy all together leading to important biological properties. The obtained results using the extraction strategy adopted in this work could lead to several industrial applications.
Highlights
Arising from the winemaking process, grape byproducts are attracting an increased interest by reason of commercial motives and environmental concerns [1,2]
The Phenolic Compounds Concentration (PCC) of the samples was expressed as gallic acid equivalent
Phenolic Compounds Yield (PCY) derived from these values was given by transforming milligrams of Gallic Acid Equivalent (GAE) per liter into grams of GAE per 100 g of grape dry matter (g GAE/100g DM)
Summary
Arising from the winemaking process, grape byproducts are attracting an increased interest by reason of commercial motives and environmental concerns [1,2]. Grape pomace is highly rich in health beneficial phenolic compounds. Multiple Response Optimization of High Temperature, Low Time Aqueous Extraction Process of Phenolic Compounds from Grape Byproducts through the enhancement of the quantity and quality of the desired component [9]. The solid liquid extraction of phenolic compounds from grape byproducts was studied with aqueous solvent through shortening the extraction time and heightening the incubation temperature. We have determined the extraction conditions capable of producing the same yield and quality of phenolic compounds, avoiding the highly energetic and costly milling process of the raw material by using uncrushed grape pomace. This work suggests an alternative low cost and environment friendly industrial extraction method, giving up organic solvent and milling process and shortening the extraction time
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