POLYPHENOLS AND ANTHOCYANINS OF GRAPE POMACE FROM CV. MERLOT Branka LEVAJ, Danijela BURSAĆ KOVAČEVIĆ, Marina MARINČIĆ, Verica DRAGOVIĆ-UZELAC Faculty of Food Technology and Biotechnology University of Zagreb, Croatia Laboratory for Technology of Fruits and Vegetables Preservation and Processing
Ecological problem Economical problem Grape pomace seeds skin BAS - residue from winemaking
The most important in utilization of waste (Galanakis, 2012): To clarify the high added-value ingredients from impurities and toxic compounds, To avoid deterioration and loss of functionality during processing, To ensure the food grade nature of the final product.
Utilization of waste obtained in 5 steps (Galanakis, 2012): Pre-treatment to avoid spoilage of waste (grape pomace high proportion of water) (Macro and micro molecules separation) Extraction Isolation and Purification Product formation
BAS in red grape pomace skin (Kammemer et al, 2004) Anthocyanins > Phenolic acids > Others: Flavan-3-ols Procyanidins Flavonols Stilbens 39 identified Corrales et al. 2009. Amount varies upon: cultivar year ripeness (e.g. phenolic acids)
Anthocyanins in red grape pomace skin (Kammemer et al. 2004) 131868 mg/kg DM (Cabernet Mitos, Germany, 2002), but e.g. 9862 (Lamberger) malvidin 3-O-glc petunidin 3-O-pcoumaroylglc malvidin 3-O-pcoumaroylglc ** cyanidin 3-O-glc peonidin 3-O-glc petunidin 3-Oacetylglc * malvidin 3-O-acetylglc * delfinidin 3-Oacetylglc * petunidin 3-O-glc cyanidin 3-O-pcoumaroylglc ** delfinidin 3-O-glc peonidin 3-O-pcoumaroylglc ** peonidin 3-O-acetylglc *
Phenolic acids in red grape pomace - skin protocatechuic acid caftaric acid gallic acid coutaric acid ferulic acid fertaric acid caffeic acid syringic acid p-coumaric acid from 60.5 (Schwarzriesling, 2002) to 973.5 mg/kg of dry matter (DM) (Lemberger, 2002) approx. 285mg/kg DM (Cabernet Mitos)
Other polyphenolics in red grape pomace - skin Flavan-3-ols catechin epicatechin Procyanidins procyanidin procyanidin B2 epicatechin gallate Flavonols quercetin 3-O-galactoside quercetin 3-O-glucoside quercetin 3-O-glucuronide quercetin 3-O-rhamnoside kaempferol 3-O-glucoside isorhamnetin quercetin kaempferol Stilbens trans-resveratrol trans-polydatin from 297.3 (Cabernet Mitos, 2002) to 1857.8 mg/kg of DM (Lemberger, 2002)
BAS in grape pomace - skin Flavan-3-ols Proantocyanidins Flavonols (Amico et al. 2004) Stilbens Resveratrol
BAS from red grape health benefits antioxidants malvidin - protect the cardiovascular system (Quientieri et al. 2013) catechin, epicatechin, quercetin and its glycoside rutin, transresveratrol - protect human low density lipoprotein (LDL) against oxidation (Yilmaz &Toledo 2004) potential anticancer properties (resveratrol - Frémont, 2000) antiinflammatory (resveratrol -Frémont,2000)
BAS polyphenolics extraction from red grape pomace skin yield composition purity chemical nature (simple or complex or presence of interfering substances) sample size (liquid-solid ratio, particle size) extraction conditions and technique (solvent±acid, time, temperature, flow) (Naczk & Shahidi, 2004, Pinelo et al. 2005)
BAS polyphenolics extraction from red grape pomace skin organic/alcoholic solvent water mixtures for the extraction of vinification solid residues (Bonilla, Mayen, Merida, & Medina, 1999; Negro, Tommasi, & Miceli, 2003): permeability of cell tissue better mass transfer by molecular diffusion (Jayaprakasha, Singh, & Sakariah, 2001) water soluble bioactive compounds.
BAS polyphenolics extraction from red grape pomace skin organic/alcoholic ± acid (Sólyom et al. 2014) Solvent type: acetone, ethanol or methanol Different researchers have found different solvent as the best.
BAS extraction from grape pomace - skin Modern technique: Ultrasound (González-Centeno et al. 2014) Pulsed electric field (Liu et al. 2011) Supercritical fluid extraction - use of a gas (i.e. CO 2 ) above its critical temperature and pressure, it is between liquid and gas Microwave (Ghafoor et al. 2011) High pressure (Corrales et al. 2009)
The aim: to investigate efficiency of extraction from grape pomace - skin on yield of - total phenols - anthocyanins
Material: grape pomace Merlot vinary Agrolaguna, 2014, Poreč, Croatia Dried skin Seeds liofilized = freeze dried
Methods Extraction: - ethanol/water (1:1) solvent - acidity (addition of HCL: 0, 0.5 and 1 %) - duration of extraction (30, 45 and 60 minutes) - temperature 80 o C Analysis: - total phenols -by Folin-Ciocalteu reagent -anthocyanins -by ph-differential method
mg/100g g/100g Results: -higher in case of acidic solvents -less difference between 0.5 and 1.0 %HCl - Time 120,000 100,000 80,000 60,000 40,000 20,000 Total phenols 0,000 0 % HCl 0.5 % HCl 1.0 % HCl 30 min 28,672 63,825 61,291 45 min 25,906 82,906 87,157 60 min 30,905 95,931 87,871
mg/100g g/100g Results: -higher in case of acidic solvents -less difference between 0.5 and 1.0 %HCl -time 0,45 0,4 0,35 0,3 0,25 0,2 0,15 0,1 0,05 Anthocyanins 0 0 % HCl 0.5 % HCl 1.0 % HCl 30 min 0,1607 0,3066 0,2585 45 min 0,1392 0,2161 0,2341 60 min 0,1569 0,2382 0,2435
Conclusions yield of total phenols and anthocyanins was higher in case of acidic solvents but with different pattern considering extraction time. yield of total phenols increased with extraction time yield of anthocyanins decreased with time but not remarkable taking into account both classes recommended extraction condition would be ethanol:water (1:1) with 1% HCl/60 min.
This research was financed by the funds of the project "Application of innovative technologies in the isolation of bioactive compounds from organic waste in the wine production" The project is co-financed by the European Union from the European Regional Development Fund.
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