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Phytochemicals Recovery from Grape Pomace: Extraction Improvement and Chemometric Study.

Maura Ferri1, Vasco Lima2, Alessandro Zappi3

  • 1Department of Biological, Geological and Environmental Sciences, University of Bologna, 40126 Bologna, Italy.

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|March 11, 2023
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Summary

Enzyme-assisted extraction using cellulolytic enzymes effectively recovers phenolic compounds from grape pomace. Different enzymes yield distinct extract compositions, enhancing grape pomace valorization.

Keywords:
GarganegaMerlotRP-HPLC-DADby-productschemometricsenzymatic extractiongrape pomaceorganic solventsphenolic compounds

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Area of Science:

  • Food Science
  • Biotechnology
  • Agricultural Chemistry

Background:

  • Grape pomace is a rich source of valuable phenolic compounds.
  • Maximizing the valorization of grape pomace requires efficient extraction methods.
  • Enzyme-assisted extraction (EAE) is a promising technique for phenolic compound recovery.

Purpose of the Study:

  • To optimize enzyme-assisted extraction of phenolic compounds from Merlot and Garganega grape pomace.
  • To investigate the impact of different cellulolytic enzymes and extraction conditions on phenolic yield and composition.
  • To contribute to the scientific understanding of EAE for grape pomace valorization.

Main Methods:

  • Design of Experiments (DoE) methodology was employed to optimize enzyme/substrate ratio and incubation time.
  • Five commercial cellulolytic enzymes were evaluated.
  • Phenolic compound extraction was performed, followed by a sequential acetone extraction step.
  • Extracts were analyzed using spectrophotometric and High-Performance Liquid Chromatography with Diode-Array Detection (HPLC-DAD) methods.
  • Principal Component Analysis (PCA) was used to analyze extract composition.

Main Results:

  • A 2% w/w enzyme/substrate ratio was more effective than 1% for total phenol recovery.
  • Incubation time effects were enzyme-dependent, with 2 or 4 hours showing varied results.
  • Enzymatic and sequential acetone extracts from Merlot and Garganega pomace were complex mixtures.
  • Different cellulolytic enzymes resulted in distinct extract compositions, as evidenced by PCA models.
  • Enzyme effects influenced both initial water-based enzymatic extracts and subsequent acetone extracts.

Conclusions:

  • Enzyme-assisted extraction is a viable strategy for enhancing phenolic compound recovery from grape pomace.
  • The choice of cellulolytic enzyme significantly impacts the composition of the final extracts.
  • Optimized EAE conditions can lead to improved valorization of grape pomace by yielding diverse phenolic profiles.