Optimization of a method to extract polysaccharides from white grape pomace by-products. (15th December 2021)

• Record Type: Journal Article
• Authors: Canalejo, Diego; Guadalupe, Zenaida; Martínez-Lapuente, Leticia; Ayestarán, Belén; Pérez-Magariño, Silvia
• Is Part Of: Food chemistry. Volume 365(2021)
• Publication Date: 2021-12-15
• Subjects: Carbohydrates -- Grape waste -- Isolation -- polysaccharides rich in arabinose and galactose (PRAG) -- rhamnogalacturonan type II (RG-II) -- homogalacturonans (HG) -- glucosyl polysaccharides (GP); Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.130445
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: A method for the extraction of grape polysaccharide families has been optimized. White grape pomace was used as raw material, which implies its revaluation. pH 1.0, 1:4 solid to liquid ratio and 18 h yielded to the highest efficiencies. All reagents were food-safe to obtain grape polysaccharides for oenological use. Abstract: The aim of this paper is to optimize a method to recover polysaccharides from white grape pomace (non-fermented), the main waste by-product of the food industry. Different conditions are tested and the polysaccharides extracted are analyzed by high performance size exclusion chromatography with refractive index detector (HPSEC-RID) and gas chromatography with mass detector (GC-MS). The extraction solvent did not show a significant effect on the polysaccharide extraction, acid pH yielded to higher efficiencies, and longer extraction times extracted more smaller polysaccharides (≤5.4 kg mol −1 ). The highest efficiencies were obtained with both solvents at pH 1 and 1:4 solid to liquid ratio. The optimum conditions selected (TA as solvent of extraction, 2.5 g L −1 solvent concentration, pH = 1, 1:4 solid to liquid ratio, and 18 h of extraction time) allow the extraction of polysaccharides rich in arabinose and galactose, rhamnogalacturonans, homogalacturonans and glucosyl polysaccharides, under efficient and food-safe conditions.