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Extraction and Purification of Polyphenols from Freeze-dried Berry Powder for the Treatment of Vascular Smooth Muscle Cells In Vitro
Published on: July 5, 2017
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Bioactive compounds recovery by freeze concentration process from winemaking by-product
Maiara Arbigaus Bredun1, Amanda Alves Prestes2, Carolina Pretto Panceri3
1Postgraduate Program in Food Science, Federal University of Santa Catarina, Center of Agrarian Sciences, Itacorubi, 88034-001 Florianópolis, SC, Brazil.
Food Research International (Ottawa, Ont.)
|October 7, 2023
Summary
Grape pomace extraction was optimized for anthocyanins using citric acid. Gravitational freeze concentration significantly increased phenolic and anthocyanin content, enhancing antioxidant activity for wine industry valorization.
Area of Science:
- Food Science and Technology
- Biotechnology
- Sustainable Chemistry
Background:
- Grape pomace, a wine industry byproduct, is rich in valuable phenolic compounds.
- Efficient extraction and concentration of these bioactive compounds are crucial for valorization.
- Current methods often lack efficiency or employ harsh chemicals.
Purpose of the Study:
- To optimize an extraction procedure for maximal anthocyanin recovery from grape pomace.
- To evaluate the effectiveness of gravitational block freeze concentration for concentrating grape pomace extract.
- To assess the impact of cryoconcentration on the physicochemical properties and antioxidant activity of the extract.
Main Methods:
- Optimization of solvent volume, time, and pH for anthocyanin extraction using response surface methodology.
- Application of gravitational block freeze concentration (multiple cycles) to the optimized extract.
- Analysis of physicochemical properties, total phenolics, monomeric anthocyanins, and antioxidant activity.
Main Results:
- Optimal extraction conditions determined as 10 mL solvent at pH 1.8.
- Gravitational block freeze concentration increased total phenolics by ~4x and monomeric anthocyanins by ~5x after three cycles.
- Process efficiency reached 93% for phenolics and 91% for anthocyanins.
- Concentrated extract showed significantly higher bioactive compound levels and antioxidant activity.
Conclusions:
- A safe, low-cost, water-based extraction method combined with cryoconcentration effectively recovers and concentrates valuable compounds from grape pomace.
- This integrated approach offers a sustainable strategy for grape pomace valorization and aligns with circular economy principles in the wine industry.
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