A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts

Industrial Crops and Products

Volumn 75, Issue , 2015, Pages 141-149

  Drosou, Christina ^a   Kyriakopoulou, Konstantina ^a   Bimpilas, Andreas ^a   Tsimogiannis, Dimitrios ^a   Krokida, Magdalini ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Agiorgitiko grape pomace; Antioxidants; HPLC DAD ESI MS MS; Microwave assisted extraction; Phenolics; Ultrasound assisted extraction

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; BYPRODUCTS; DRYING; ETHANOL; FLAVONOIDS; ORGANIC SOLVENTS; PYRENE; SOLAR DRYERS;

GRAPE POMACE; HPLC-DAD-ESI-MS/MS; MICROWAVE-ASSISTED EXTRACTION; PHENOLICS; ULTRASOUND-ASSISTED EXTRACTION;

EXTRACTION;

ANTIOXIDANT; COMPARATIVE STUDY; CROP RESIDUE; EXTRACTION METHOD; MICROWAVE RADIATION; PHENOLIC COMPOUND; SOLVENT; ULTRASONICS; VINE;

VITACEAE;

EID: 84944279868     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2015.05.063     Document Type: Article

References (50)

1. Aguilera M., Stanley D.W. Microstructural Principles of Food Processing and Engineering 1999, Aspen Publishers, Gaithersburg, MD. 2nd ed.
2. Andersen O.M., Markham K.R. Flavonoids: chemistry, biochemistry and applications. Angew. Chem. Int. Ed. 2006, 10.1002/anie.200685399.
3. Antolovich M., Prenzler P.D., Patsalides E., McDonald S., Robards K. Methods for testing antioxidant activity. Analyst 2001, 127:183-198. 10.1039/b009171p.
4. Arvanitoyannis I.S., Ladas D., Mavromatis A. Potential uses and applications of treated wine waste: a review. J. Food Sci. Technol. 2006, 10.1111/j.1365-2621.2005.01111.x.
5. Bagchi D., Sen C.K., Ray S.D., Das D.K., Bagchi M., Preuss H.G., Vinson J.A. Molecular mechanisms of cardioprotection by a novel grape seed proanthocyanidin extract. Mutat. Res. - Fundam. Mol. Mech. Mutagen. 2003, 87-97. 10.1016/S0027-5107(02) 324-X.
6. Bampouli A., Kyriakopoulou K., Papaefstathiou G., Louli V., Krokida M., Magoulas K. Comparison of different extraction methods of Pistacia lentiscus var. chia leaves: yield, antioxidant activity and essential oil chemical composition. J. Appl. Res. Med. Aromat. 2014, 1:81-91. 10.1016/j.jarmap.2014.07.001.
7. Bimpilas A., Tsimogiannis D., Balta-Brouma K., Lymperopoulou T., Oreopoulou V. Evolution of phenolic compounds and metal content of wine during alcoholic fermentation and storage. Food Chem. 2015, 178:164-171. 10.1016/j.foodchem.2015.01.090.
8. Bocco A., Cuvelier M.-E., Richard H., Berset C. Antioxidant activity and phenolic composition of citrus peel and seed extracts. J. Agric. Food Chem. 1998, 46:2123-2129. 10.1021/jf9709562.
9. Brand-Williams W., Cuvelier M.E., Berset C. Use of a free radical method to evaluate antioxidant activity. LWT - Food Sci. Technol. 1995, 28:25-30. http://dx.doi.org/10.1016/S0023-6438(95)800088-5.
10. Busse-Valverde N., Gómez-Plaza E., López-Roca J.M., Gil-Muñoz R., Bautista-Ortín A.B. The extraction of anthocyanins and proanthocyanidins from grapes to wine during fermentative maceration is affected by the enological technique. J. Agric. Food Chem. 2011, 59:5450-5455. 10.1021/jf2002188.
11. Chan C.H., Yusoff R., Ngoh G.C., Kung F.W.L. Microwave-assisted extractions of active ingredients from plants. J. Chromatogr. A 2011, 10.1016/j.chroma.2011.07.040.
12. Cunniff P.A. Official Methods of Analysis of AOAC International 1998, Assoc. Off. Anal. Chem. Int CD-ROM. 10.3109/15563657608988149.
13. Deng Q., Penner M.H., Zhao Y. Chemical composition of dietary fiber and polyphenols of five different varieties of wine grape pomace skins. Food Res. Int. 2011, 44:2712-2720. 10.1016/j.foodres.2011.05.026.
14. Devesa-Rey R., Vecino X., Varela-Alende J.L., Barral M.T., Cruz J.M., Moldes A.B. Valorization of winery waste vs. the costs of not recycling. Waste Manage. 2011, 31:2327-2335. 10.1016/j.wasman.2011.06.001.
15. Downey M.O., Mazza M., Krstic M.P. Development of a stable extract for anthocyanins and flavonols from grape skin. Am. J. Enol. Vitic. 2007, 58:358-364.
16. Fontana A.R., Antoniolli A., Bottini R. Grape pomace as a sustainable source of bioactive compounds: extraction, characterization, and biotechnological applications of phenolics. J. Agric. Food Chem. 2013, 61:8987-9003. 10.1021/jf402586f.
17. Garcia-Perez J.V., García-Alvarado M.A., Carcel J.A., Mulet A. Extraction kinetics modeling of antioxidants from grape stalk (Vitis vinifera var. Bobal): influence of drying conditions. J. Food Eng. 2010, 101:49-58. 10.1016/j.jfoodeng.2010.06.008.
18. González-Centeno M.R., Rosselló C., Simal S., Garau M.C., López F., Femenia, a Physico-chemical properties of cell wall materials obtained from ten grape varieties and their byproducts: grape pomaces and stems. LWT - Food Sci. Technol. 2010, 43:1580-1586. 10.1016/j.lwt.2010.06.024.
19. Kaufmann B., Christen P., Veuthey J.L. Parameters affecting microwave-assisted extraction of withanolides. Phytochem. Anal. 2001, 12:327-331. 10.1002/pca.599.
20. Kingston H.M., Haswell S.J. Microwave-Enhanced Chemistry: Fundamentals, Sample Preparation, and Applications 1997, ACS Professional Reference Book.
21. Krishnaswamy K., Orsat V., Gariépy Y., Thangavel K. Optimization of microwave-assisted extraction of phenolic antioxidants from grape seeds (Vitis vinifera). Food Bioprocess Technol. 2012, 6(2):441-455.
22. Krokida M.K., Karathanos V.T., Maroulis Z.B., Marinos-Kouris D. Drying kinetics of some vegetables. J. Food Eng. 2003, 59:391-403. 10.1016/S0260-8774(02) 498-3.
23. Kyriakopoulou K., Pappa A., Krokida M., Detsi A., Kefalas P. Effects of drying and extraction methods on the quality and antioxidant activity of sea buckthorn (Hippophae rhamnoides) berries and leaves. Dry. Technol. 2013, 31:1063-1076. 10.1080/07373937.2013.773907.
24. Li H., Chen B., Nie L., Yao S. Solvent effects on focused microwave assisted extraction of polyphenolic acids from Eucommia ulmodies. Phytochem. Anal. 2004, 15:306-312. 10.1002/pca.783.
25. Luque de Castro M.D., García-Ayuso L.E. Soxhlet extraction of solid materials: an outdated technique with a promising innovative future. Anal. Chim. Acta 1998, 10.1016/S0003-2670(98)00233-5.
26. Makris D.P., Boskou G., Andrikopoulos N.K. Polyphenolic content and in vitro antioxidant characteristics of wine industry and other agri-food solid waste extracts. J. Food Compos. Anal. 2007, 20:125-132. 10.1016/j.jfca.2006.04.010.
27. Mandal, V., Mohan, Y., Hemalatha, S., 2007. PHCOG REV.: Review Article Microwave Assisted Extraction - An Innovative and Promising Extraction Tool for Medicinal Plant Research 1.
28. Mason T. The uses of ultrasound in food technology. Ultrasonics Sonochemistry 1996, 10.1016/S1350-4177(96)00034-X.
29. FAOSTAT, Food and Agriculture Organization of the United Nations, 2013. http://faostat.fao.org/site/567/default.aspx#ancor.
30. Negro C., Tommasi L., Miceli A. Phenolic compounds and antioxidant activity from red grape marc extracts. Bioresour. Technol. 2003, 87:41-44. 10.1016/S0960-8524(02)00202-X.
31. Pedreschi R., Cisneros-Zevallos L. Antimutagenic and antioxidant properties of phenolic fractions from Andean purple corn (Zea mays L.). J. Agric. Food Chem. 2006, 54:4557-4567. 10.1021/jf0531050.
32. Pinent M., Blay M., Bladé M.C., Salvadó M.J., Arola L., Ardévol A. Grape seed-derived procyanidins have an antihyperglycemic effect in streptozotocin-induced diabetic rats and insulinomimetic activity in insulin-sensitive cell lines. Endocrinology 2004, 145:4985-4990. 10.1210/en.2004-0764.
33. Rahimmalek M., Goli S.A.H. Evaluation of six drying treatments with respect to essential oil yield, composition and color characteristics of Thymys daenensis subsp. daenensis. Celak leaves. Ind. Crops Prod. 2013, 42:613-619. 10.1016/j.indcrop.2012.06.012.
34. Sparr Eskilsson C., Björklund E. Analytical-scale microwave-assisted extraction. J. Chromatogr. A 2000, 10.1016/S0021-9673(00)00921-3.
35. Spigno G., De Faveri D.M. Antioxidants from grape stalks and marc: influence of extraction procedure on yield, purity and antioxidant power of the extracts. J. Food Eng. 2007, 78:793-801. 10.1016/j.jfoodeng.2005.11.020.
36. Starmans D.A.J., Nijhuis H.H. Extraction of secondary metabolites from plant material: a review. Trends Food Sci. Technol. 1996, 10.1016/0924-2244(96)10020-0.
37. Takeuchi T., Pereira C., Maróstica M., Braga M., Leal P., Meireles A. Low-pressure solvent extraction (solid-liquid extraction, microwave assisted and ultrasound assisted) from condimentary plants. Chapter4 in Exctracting Bioactive Compounds for Food Products 2009, CRC Press, Boca Raton, FL, ISBN-13: 978-1-4200-6237-3. 1st Edition. AngelaMeireles (Ed.).
38. Tao Y., Zhang Z., Sun D.W. Kinetic modeling of ultrasound-assisted extraction of phenolic compounds from grape marc: Influence of acoustic energy density and temperature. Ultrason. Sonochem. 2014, 21:1461-1469. 10.1016/j.ultsonch.2014.01.029.
39. Terra X., Valls J., Vitrac X., Mérrillon J.M., Arola L., Ardèvol A., Bladé C., Fernández-Larrea J., Pujadas G., Salvadó J., Blay M. Grape-seed procyanidins act as antiinflammatory agents in endotoxin-stimulated RAW 264. 7 macrophages by inhibiting NFkB signaling pathway. J. Agric. Food Chem. 2007, 55:4357-4365. 10.1021/jf0633185.
40. Torres J.L., Varela B., García M.T., Carilla J., Matito C., Centelles J.J., Cascante M., Sort X., Bobet R. Valorization of grape (Vitis vinifera) byproducts. Antioxidant and biological properties of polyphenolic fractions differing in procyanidin composition and flavonol content. J. Agric. Food Chem. 2002, 50:7548-7555. 10.1021/jf025868i.
41. Tounsi M.S., Ouerghemmi I., Wannes W.A., Ksouri R., Zemni H., Marzouk B., Kchouk M.E. Valorization of three varieties of grape. Ind. Crops Prod. 2009, 30:292-296. 10.1016/j.indcrop.2009.05.007.
42. Veluri R., Singh R.P., Liu Z., Thompson J.A., Agarwal R., Agarwal C. Fractionation of grape seed extract and identification of gallic acid as one of the major active constituents causing growth inhibition and apoptotic death of DU145 human prostate carcinoma cells. Carcinogen 2006, 27(7):1445-1453.
43. Vinatoru M. An overview of the ultrasonically assisted extraction of bioactive principles from herbs. Ultrason. Sonochem. 2001, 303-313. 10.1016/S1350-4177(01)00071-2.
44. Vinatoru M., Toma M., Radu O., Filip P.I., Lazurca D., Mason T.J. The use of ultrasound for the extraction of bioactive principles from plant materials. Ultrason. Sonochem. 1997, 4:135-139. 10.1016/S1350-4177(97)83207-5.
45. Vivas N., Glories Y., Lagune L., Saucier C., Augustin M. Estimation du degré de polymerisation des procyanidins du raisin et du vin par la mé thode au p-dimethylaminocinnamaldéhyde. J. Int. Sci. Vigne Vin 1994, 28(4):319-336.
46. Wang L., Weller C.L. Recent advances in extraction of nutraceuticals from plants. Trends Food Sci. Technol. 2006, 10.1016/j.tifs.2005.12.004.
47. Waterhouse A.L., Laurie V.F. Oxidation of wine phenolics: a critical evaluation and hypotheses. Am. J. Enol. Vitic. 2006, 306-313.
48. Yamakoshi J., Saito M., Kataoka S., Tokutake S. Procyanidin-rich extract from grape seeds prevents cataract formation in hereditary cataractous (ICR/f) rats. J. Agric. Food Chem. 2002, 50:4983-4988. 10.1021/jf0201632.
49. Yilmaz Y., Toledo R.T. Oxygen radical absorbance capacities of grape/wine industry byproducts and effect of solvent type on extraction of grape seed polyphenols. J. Food Compos. Anal. 2006, 19:41-48. 10.1016/j.jfca.2004.10.009.
50. Yu J., Ahmedna M. Functional components of grape pomace: their composition, biological properties and potential applications. Int. J. Food Sci. Technol. 2012, 48:221-237. 10.1111/j.1365-2621.2012.03197.x.