Abstract
Tannat red wine residues present a unique polyphenolic composition. Revalorization of this residue depends on adequate extraction technologies to assure process sustainability. Influence of temperature (15−60 °C), ultrasound (US) power (0−100 W) and US application time (5−50 min) on Ultrasound Assisted Extraction (UAE) of fresh and freeze-dried Tannat grape pomace was evaluated. UAE was performed in a US bath, following extraction kinetics throughout 50 min by assessing: total polyphenol content (TPC), total monomeric anthocyanins (TMAC) and total antioxidant capacity (AOC). Additionally, HPLC analysis was performed to determine extracted compounds’ profile. Results showed UAE enhanced extraction in both fresh and freeze-dried pomace. In fresh pomace, UAE yielded extracts 50% richer in TPC and TMAC on average when compared to conventional extractions, while in freeze-dried pomace 180% increase in extraction was achieved. In fresh and freeze-dried pomace, US application allowed extraction of different compounds with respect to conventional extraction. This work shows that UAE has potential for Tannat grape pomace valorization, yet UAE conditions should be carefully selected to favour desired extract composition.
Published Version
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