Use of cyclodextrins to recover catechin and epicatechin from red grape pomace. (15th July 2016)

• Record Type: Journal Article
• Authors: López-Miranda, Santiago; Serrano-Martínez, Ana; Hernández-Sánchez, Pilar; Guardiola, Lucía; Pérez-Sánchez, Horacio; Fortea, Isabel; Gabaldón, José Antonio; Núñez-Delicado, Estrella
• Is Part Of: Food chemistry. Volume 203(2016)
• Page Start: 379
• Page End: 385
• Publication Date: 2016-07-15
• Subjects: Catechin -- Epicatechin -- Grape pomace -- Cyclodextrin; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.02.100
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: CDs increase phenolic compounds and antioxidant activity of grape pomace extracts.​ CDs permit a selective extraction of catechin and epicatechin from grape pomace.​ Extraction of catechin and epicatechin with CDs is similar to ethanol extractions. CDs can be an alternative to organic solvents for extraction of phenolic compounds. Abstract: The capacity of cyclodextrins (CDs) to extract phenolic compounds from grape pomace was evaluated and compared with that of ethanol/water or aqueous extraction. The extraction method (stirring and ultrasound), temperature and time were also studied. Total phenolic compounds (TPC) and antioxidant activity were measured, and HPLC analysis was used to identify the phenolic compounds. The extracts obtained using the ethanol/water mixture presented the highest TPC content and antioxidant activity, followed by those obtained using CD solutions. The addition of CDs to the extractant agent had a selective effect on the extraction of catechin and epicatechin. The yield of catechin and epicatechin by using aqueous solutions of CDs was similar to that obtained using organic solvents as ethanol.