Application of pressurized liquid extraction to grape by-products as a circular economy model to provide phenolic compounds enriched ingredient. (20th May 2023)

• Record Type: Journal Article
• Authors: Perra, Matteo; Leyva-Jiménez, Francisco-Javier; Manca, Maria Letizia; Manconi, Maria; Rajha, Hiba N.; Borrás-Linares, Isabel; Segura-Carretero, Antonio; Lozano-Sánchez, Jesús
• Is Part Of: Journal of cleaner production. Volume 402(2023)
• Publication Date: 2023-05-20
• Subjects: Grape pomace -- HPLC-ESI-TOF-MS -- Pressurized liquid extraction -- Solid liquid extraction -- Green production -- Circular economy; Factory and trade waste -- Management -- Periodicals; Manufactures -- Environmental aspects -- Periodicals; Déchets industriels -- Gestion -- Périodiques; Usines -- Aspect de l'environnement -- Périodiques; 628.5
• DOI: 10.1016/j.jclepro.2023.136712
• Languages: English
• ISSNs: 0959-6526

Abstract

Abstract: The aim of this study was to valorise wine-making by-products optimizing the recovery of phenolic compounds from Cannonau grape pomaces using Pressurized Liquid Extraction (PLE). To achieve these goals, PLE experiments were performed by a Response Surface Methodology (RSM) based on a Central Composite Design 2 3 model to address the polar compound extraction. The selected independent variables were: temperature, composition of extractant solvent (% ethanol) and extraction time. The response variables were extraction yield and recovery of phenolic compounds. Phytochemical profile of PLE extracts was analysed by high-performance liquid chromatography coupled to a time-of-flight mass analyser (HPLC-ESI-TOF-MS) in order to address the individual phenolic extraction effectiveness. Hence, the optimum values to maximize phenolics extraction were 130 °C, 55% ethanol and 22 min. Extraction results obtained by using PLE system was compared with that obtained with conventional solid-liquid extraction. The proposed experimental model has proven to be a valuable alternative method to optimize extraction of bioactive compounds from wine-making by-products.