☆ 4.7 Article

Recovery of phenolic compounds from grape pomace (Vitis vinifera L.) by microwave hydrodiffusion and gravity

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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LWT-FOOD SCIENCE AND TECHNOLOGY
卷 150, 期 -, 页码 -

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DOI: 10.1016/j.lwt.2021.112066

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Winemaking by-product; cv; Merlot and Cabernet Sauvignon; Green extraction; Co-product; Antioxidant activity

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Food Science & Technology

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  1. Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - Brasil (CAPES)

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This study aimed to extract phenolic compounds from grape pomace using the MHG technique, revealing significant antioxidant properties in GP and successful identification of hydroxybenzoic acid, procyanidins, flavan-3-ols, and a flavanol as phenolic compounds. The co-product maintained similar physicochemical and antioxidant properties to the GP.
Food processing has been gradually adopting the use of clean technologies that aim to minimize the generation of by-products. The use of winemaking by-products for the extraction of phenolic compounds is still incipient due to the lack of fast and efficient techniques. Thus, the aim of this study was to use the Microwave Hydrodiffusion and Gravity (MHG) technique to extract phenolic compounds from a winemaking by-product, the grape pomace (GP). The phenolic content of the extracts was analyzed by High Performance Liquid Chromatography (HPLC). Physicochemical and antioxidant properties were evaluated in the MHG extracts and in the GP before and after (co-product -CP) extraction. The GP had significant antioxidant properties and good yields in operating conditions of 2 W/g. Hydroxybenzoic acid, procyanidins, flavan-3-ols, and one flavanol were the phenolic compounds identified. The CP maintained the physicochemical and antioxidant properties similar to the GP.

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