RED WINE EXTRACT OBTAINED BY MEMBRANE-BASED SUPERCRITICAL FLUID EXTRACTION: PRELIMINARY CHARACTERIZATION OF CHEMICAL PROPERTIES.

W Silva,M Cotoras,J Romero,R Melo,L Mendoza,E Morales

doi:10.1590/0104-6632.20170342s20150631

Abstract

Abstract – This study aims to obtain an extract from red wine by using membrane-based supercritical fluid extraction. This technique involves the use of porous membranes as contactors during the dense gas extraction process from liquid matrices. In this work, a Cabernet Sauvignon wine extract was obtained from supercritical fluid extraction using pressurized carbon dioxide as solvent and a hollow fiber contactor as extraction setup. The process was continuously conducted at pressures between 12 and 18 MPa and temperatures ranged from 30 to 50oC. Meanwhile, flow rates of feed wine and supercritical CO 2 varied from 0.1 to 0.5 mL min -1 and from 60 to 80 mL min -1 (NCPT), respectively. From extraction assays, the highest extraction percentage value obtained from the total amount of phenolic compounds was 14% in only one extraction step at 18MPa and 35oC. A summarized chemical characterization of the obtained extract is reported in this work; one of the main compounds in this extract could be a low molecular weight organic acid with aromatic structure and methyl and carboxyl groups. Finally, this preliminary characterization of this extract shows a remarkable ORAC value equal to 101737 ± 5324 µmol Trolox equivalents (TE) per 100 g of extract.

Highlights

In terms of food classification, some foods and beverages are not classified as functional, but these contain active substances of natural origin and may provide the same benefits offered by functional foods like green tea, chocolate and red wine (Sarmento et al, 2008).Wines, the red wines, are a rich source of different phenolic compounds, which contribute to its sensorial and antioxidant properties
The extraction performance was assessed through the experimental estimation of extraction percentage and transmembrane flux of total phenolic compounds, which were estimated from equations 1 and 2, respectively
During the extraction runs implemented in a single PTFE fiber contactor, a permanent stability of the extraction system it was observed, as well as reproducible measurements

Summary

Introduction

In terms of food classification, some foods and beverages are not classified as functional, but these contain active substances of natural origin and may provide the same benefits offered by functional foods like green tea, chocolate and red wine (Sarmento et al, 2008).Wines, the red wines, are a rich source of different phenolic compounds, which contribute to its sensorial and antioxidant properties. Phenolic compounds have been identified as antioxidant, anti-inflammatory, neuro-sedative, anti-viral, anti-cancer and antimicrobial agents (Atanackovic et al, 2012; Colon and Nerin, 2012) and these are synthesized during plant growth in response to stress, representing the basic components of pigments, essences and flavors. These compounds are directly related to a huge variety of applications in food technology because of their contribution to oxidative stability and organoleptic characteristics (Sánchez et al, 2012). It is possible that all the properties described for red wines are due the effect of a mixture of compounds, rather than the effect of just one type of compound (Mendoza et al, 2011)

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