Abstract
AbstractSimilarly to other industries wineries also increasingly attempt to minimize and utilize waste to protect our environment. The aim of this study was to determine the optimal parameters (temperature, solvent concentration, and time) of extracting total polyphenol content (TPC) from Tokaji Aszú marc using two different extraction solvents: ethanol–water and isopropanol–water (1:4 solid/liquid ratio). The extractions were achieved based on Central Composite Design with Response Surface Method (CCRD–RSM). The optimal extraction parameters in the case of ethanol–water solvent: 60 °C temperature, 59.5% ethanol concentration in solvent, 5 h. At these parameters the probable TPC concentration is 23966.2 uM GAE/L. The optimal extraction parameters in the case of isopropanol–water solvent: 60 °C temperature, 52% ethanol concentration in solvent, 5 h. At these parameters the probable TPC concentration is 7188.44 uM GAE/L. In both cases the binary solvent was better than the mono-solvent. Ethanol–water solvent was more efficient than the isopropanol–water solvent.
Highlights
Nile et al (2013), Lafka et al (2007), and Spigno et al (2007) declared that grapes are among the fruits that have the highest content of phenolic compounds. Ignat et al (2011), and Vatai et al.(2009) found that natural phenols have excellent properties as natural colorants and food preservatives
Response surface methodology (RSM) technique was used to optimize the extraction conditions aimed at maximum recovery of polyphenol
The polyphenols were extracted from Tokaji Asz u marc waste following twenty selected combinations of temperature, solvent concentration, and extraction time
Summary
Nile et al (2013), Lafka et al (2007), and Spigno et al (2007) declared that grapes are among the fruits that have the highest content of phenolic compounds. Ignat et al (2011), and Vatai et al.(2009) found that natural phenols have excellent properties as natural colorants and food preservatives. Nile et al (2013), Lafka et al (2007), and Spigno et al (2007) declared that grapes are among the fruits that have the highest content of phenolic compounds. Polyphenol antioxidants are used as food additives to protect against food deterioration (Singh and Immanuel, 2014). The polyphenol content has many favorable effects on the human health, such as the inhibition of the oxidization of low-density lipoproteins and the anti-carcinogenic effects (Spigno et al, 2007; Bonilla et al, 1999). Antioxidants are beneficial to health because they have protective role against oxidative stress. Antioxidants have an important role in preventing the development of many diseases such as cancer and coronary heart disease (Alıa et al, 2003)
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