Optimizing the extraction process of natural antioxidants from chardonnay grape marc using microwave-assisted extraction
Ikusi/ Ireki
Data
2019-03-21Egilea
Gizdavic-Nikolaidis, Marija
Leceta Lasa, Itsaso
Urdanpilleta Landaribar, Marta
Kilmartin, Paul A.
Waste Management 88 : 110-117 (2019)
Laburpena
The aim of this work was to extract phenolic compounds from Chardonnay grape marc employing a
microwave-assisted extraction (MAE). Firstly, the effect of solvent concentration (30–60%), solid mass
(1.0–2.0 g) and extraction time (5–15 min) on the recovery of phenolic content and antioxidant capacity
was evaluated using a response surface methodology (RSM). The optimal parameters found by RSM were
48% ethanol for the solvent content, 10 min for the extraction time, and 1.77 g for the solid mass. The
extraction was carried out at room temperature to increase scaling-up opportunities at industrial level.
It was found that the phenolic profile was mainly composed of flavanols, such as procyanidins, catechin
and epicatechin. Furthermore, the polyphenols obtained by MAE showed a DPPH inhibition value of
87 ± 5% and the total phenolic content was 1.21 ± 0.04 mg GAE/mL. Finally, it was observed that the
degradation temperature of the extract ( 200 °C) was above the temperature commonly used for the
manufacture of protein films by thermo-mechanical processes. This highlights the potential use of this
extract as a bioactive additive in protein film forming formulations for food and pharmaceutical
applications