ORIGINAL ARTICLE
Microwave-Assisted Extraction of Different Groups of Phenolic Compounds from Grape Skin Pomaces: Modeling and Optimization
| 1 | Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia |
CORRESPONDING AUTHOR
Natka Ćurko
Department of Food Engineering, University of Zagreb, Faculty of Food Technology and Biotechnology, 10000, Zagreb, Croatia
Department of Food Engineering, University of Zagreb, Faculty of Food Technology and Biotechnology, 10000, Zagreb, Croatia
Publish date: 2019-05-31
Submission date: 2019-03-07
Final revision date: 2019-04-23
Acceptance date: 2019-05-16
Pol. J. Food Nutr. Sci. 2019;69(3):235–246
KEYWORDS
microwave-assisted extraction (MAE)grape skin pomacephenolic compoundsantioxidant capacityartificial neural network (ANN)response surface methodology (RSM)
TOPICS
ABSTRACT
A microwave-assisted extraction (MAE) technique was employed on grape skin pomaces to enable the extraction of different groups of phenolic compounds (total phenolics, tannins, flavonols, and hydroxycinnamic acids) and to obtain extracts with the highest antioxidant capacity (ORAC). The single-step extraction process was modeled and optimized by means of artificial neural network (ANN) and response surface methodology (RSM) coupled with full factorial design. Methanol concentration (20 to 100%, v/v), temperature (30 to 60°C) and duration (2 to 16 min) were MAE input parameters studied. Optimal parameters were further applied in multistep MAE cycles for the complete recovery of phenolic antioxidants. Results showed that methanol concentration was the most significant parameter influencing the extraction of all groups of phenolics and antioxidant capacity of extracts. Moreover, a significant effect of time and temperature was also noticed, except in the case of total hydroxycinnamic acids. The presented ANN model accurately predicted the effect of the three input parameters simultaneously on the output parameters (training R2=0.9957; test R2=0.9945; validation R2=0.9965). Optimal parameters showed that higher methanol concentrations and lower temperatures (100%, v/v; at 40°C) were more convenient for the extraction of flavonols and hydroxycinnamic acids than for ORAC (78.1%, v/v; at 60°C) or total phenolics and tannins (62.7 and 65.3%, v/v; at 60°C). The number of MAE cycles was found to be a key factor for completing extraction of skin pomace phenolics and should always be considered prior to analytical determination.
FUNDING
This work was supported by means of the project "The application of innovative technologies in the isolation of bioactive compounds from organic waste in the wine production", co-financed by the European Union under the call RC.2.2.08: "Strengthening Capacities for Research, Development and Innovation" funded by the European Regional Development Fund, the Regional Competitiveness Operational Program 2007 - 2013.
REFERENCES (40)
1.
Ameer, K., Bae, S. W., Jo, Y., Lee, H.G., Ameer, A., Kwon, J.H. (2017). Optimization of microwave-assisted extraction of total extract, stevioside and rebaudioside-A from Stevia rebaudiana (Bertoni) leaves, using response surface methodology (RSM) and artificial neural network (ANN) modelling. Food Chemistry, 229, 198-207.
2.
Auger, C., Gérain, P., Laurent-Bichon, F., Portet, K., Bornet, A., Caporiccio, B., Cros, G., Teissédre, P.L., Rouanet, J.M. (2004). Phenolics from commercialized grape extracts prevent early atherosclerotic lesions in hamsters by mechanisms other than antioxidant effect. Journal of Agricultural and Food Chemistry, 52(16), 5297-5302.
3.
Bartolomé, B., Nuñez, V., Monagas, M., Gómez-Cordovés, C. (2004). In vitro antioxidant activity of red grape skins. European Food Research and Technology, 218(2), 173-177.
4.
Benković, M., Tušek, A. J., Belščak-Cvitanović, A., Lenart, A., Domian, E., Komes, D., Bauman, I. (2015). Artificial neural network modelling of changes in physical and chemical properties of cocoa powder mixtures during agglomeration. LWT - Food Science and Technology, 64(1), 140-148.
5.
Beres, C., Costa, G.N.S., Cabezudo, I., da Silva-James, N.K., Teles, A.S.C., Cruz, A.P. G., Mellinger-Silva, C., Tonon, R.V., Cabral, L.M.C., Freitas, S.P. (2017). Towards integral utilization of grape pomace from winemaking process: A review. Waste Management, 68, 581-594.
6.
Bezerra, M.A., Santelli, R.E., Oliveira, E.P., Villar, L.S., Escaleira, L.A. (2008). Response surface methodology (RSM) as a tool for optimization in analytical chemistry. Talanta, 76(5), 965-977.
7.
Casazza, A.A., Aliakbarian, B., Mantegna, S., Cravotto, G., Perego, P. (2010). Extraction of phenolics from Vitis vinifera wastes using non-conventional techniques. Journal of Food Engineering, 100(1), 50-55.
8.
Chan, C.H., Yusoff, R., Ngoh, G.C., Kung, F.W.L. (2011). Microwave-assisted extractions of active ingredients from plants. Journal of Chromatography A, 1218(37), 6213-6225.
9.
Chira, K., Schmauch, G., Saucier, C., Fabre, S., Teissedre, P.-L. (2009). Grape variety effect on proanthocyanidin composition and sensory perception of skin and seed tannin extracts from Bordeaux wine grapes (Cabernet Sauvignon and Merlot) for two consecutive vintages (2006 and 2007). Journal of Agricultural and Food Chemistry, 57(2), 545-553.
10.
Crupi, P., Dipalmo, T., Clodoveo, M.L., Toci, A.T., Coletta, A. (2018). Seedless table grape residues as a source of polyphenols: comparison and optimization of non-conventional extraction techniques. European Food Research and Technology, 244(6), 1091-1100.
11.
Ćurko, N., Kovačević Ganić, K., Gracin, L., Đapić, M., Jourdes, M., Teissedre, P.L. (2014). Characterization of seed and skin polyphenolic extracts of two red grape cultivars grown in Croatia and their sensory perception in a wine model medium. Food Chemistry, 145, 15-22.
12.
De Sales, N.F.F., Da Costa, L.S., Carneiro, T.I.A., Minuzzo, D.A., Oliveira, F.L., Cabral, L.M.C., Torres, A.G., El-Bacha, T. (2018). Anthocyanin-rich grape pomace extract (Vitis vinifera L.) from wine industry affects mitochondrial bioenergetics and glucose metabolism in human hepatocarcinoma HepG2 cells. Molecules, 23(3), art. no. 611.
13.
Deng, Q., Penner, M.H., Zhao, Y. (2011). Chemical composition of dietary fiber and polyphenols of five different varieties of wine grape pomace skins. Food Research International, 44(9), 2712-2720.
14.
Hong, N., Yaylayan, V.A., Vijaya Raghavan, G.S., Paré, J.R.J., & Bélanger, J.M.R. (2001). Microwave-assisted extraction of phenolic compounds from grape seed. Natural Product Letters, 15(3), 197-204.
15.
Kammerer, D., Claus, A., Carle, R., Schieber, A. (2004). Polyphenol screening of pomace from red and white grape varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS. Journal of Agricultural and Food Chemistry, 52(14), 4360-4367.
16.
Karvela, E., Makris, D.P., Kalogeropoulos, N., Karathanos, V.T., & Kefalas, P. (2009). Factorial design optimisation of grape (Vitis vinifera) seed polyphenol extraction. European Food Research and Technology, 229(5), 731-742.
17.
Krishnaswamy, K., Orsat, V., Gariépy, Y., Thangavel, K. (2013). Optimization of microwave-assisted extraction of phenolic antioxidants from grape seeds (Vitis vinifera). Food and Bioprocess Technology, 6(2), 441-455.
18.
Ky, I., Lorrain, B., Kolbas, N., Crozier, A., Teissedre, P.-L. (2014). Wine by-products: Phenolic characterization and antioxidant activity evaluation of grapes and grape pomaces from six different French grape varieties. Molecules, 19(1), 482-506.
19.
Ky, I., Teissedre, P.-L. (2015). Characterisation of Mediterranean grape pomace seed and skin extracts: Polyphenolic content and antioxidant activity. Molecules, 20(2), 2190-2207.
20.
Laufenberg, G., Kunz, B., Nystroem, M. (2003). Transformation of vegetable waste into value added products: (A) the upgrading concept; (B) practical implementations. Bioresource Technology, 87(2), 167-198.
21.
Li, Y., Skouroumounis, G.K., Elsey, G.M., Taylor, D.K. (2011). Microwave-assistance provides very rapid and efficient extraction of grape seed polyphenols. Food Chemistry, 129(2), 570-576.
22.
Liazid, A., Guerrero, R.F., Cantos, E., Palma, M., Barroso, C.G. (2011). Microwave assisted extraction of anthocyanins from grape skins. Food Chemistry, 124(3), 1238-1243.
23.
Lunze, J. (1998). Qualitative modelling of dynamical systems Motivation, methods, and prospective applications. Mathematics and Computers in Simulation, 46(5-6), 465-483.
24.
Mané, C., Souquet, J.M., Ollé, D., Verriés, C., Véran, F., Mazerolles, G., Cheynier, V., Fulcrand, H. (2007). Optimization of simultaneous flavanol, phenolic acid, and anthocyanin extraction from grapes using an experimental design: Application to the characterization of Champagne grape varieties. Journal of Agricultural and Food Chemistry, 55(18), 7224-7233.
25.
Mazor Jolić, S., Radojčic Redovnikovic, I., Marković, K., Ivanec Šipušić, D., Delonga, K. (2011). Changes of phenolic compounds and antioxidant capacity in cocoa beans processing. International Journal of Food Science and Technology, 46(9), 1793-1800.
26.
Mazza, G., Fukumoto, L., Delaquis, P., Girard, B., Ewert, B. (1999). Anthocyanins, phenolics, and color of Cabernet Franc, Merlot, and Pinot Noir wines from British Columbia. Journal of Agricultural and Food Chemistry, 47(10), 4009-4017.
27.
Medouni-Adrar, S., Boulekbache-Makhlouf, L., Cadot, Y., Medouni-Haroune, L., Dahmoune, F., Makhoukhe, A., Madani, K. (2015). Optimization of the recovery of phenolic compounds from Algerian grape by-products. Industrial Crops and Products, 77, 123-132.
28.
Ninfali, P., Mea, G., Giorgini, S., Rocchi, M., Bacchiocca, M. (2005). Antioxidant capacity of vegetables, spices and dressings relevant to nutrition. British Journal of Nutrition, 93(2), 257-266.
29.
OIV - International Organisation of Vine and Wine. (2018, February 18). OIV 2018 report on the world vitivinicultural situation. Retrived from [http://www.oiv.int/public/medi...].
30.
Pedroza, M.A., Amendola, D., Maggi, L., Zalacain, A., De Faveri, D.M., Spigno, G. (2015). Microwave-assisted extraction of phenolic compounds from dried waste grape skins. International Journal of Food Engineering, 11(3), 359-370.
31.
Peixoto, C.M., Dias, M.I., Alves, M.J., Calhelha, R.C., Barros, L., Pinho, S.P., Ferreira, I.C.F.R. (2018). Grape pomace as a source of phenolic compounds and diverse bioactive properties. Food Chemistry, 253, 132-138.
32.
Pinelo, M., Rubilar, M., Jerez, M., Sineiro, J., Núñez, M.J. (2005). Effect of solvent, temperature, and solvent-to-solid ratio on the total phenolic content and antiradical activity of extracts from different components of grape pomace. Journal of Agricultural and Food Chemistry, 53(6), 2111-2117.
33.
Ribéreau-Gayon, P., Stonestreet, E. (1966). Dosage des tanins du vin rouge et détermination de leur structure. Chimie Analytique, 48(4), 188-196 (in French).
34.
Rodriguez-Rodriguez, R., Justo, M.L., Claro, C.M., Vila, E., Parrado, J., Herrera, M.D., Alvarez De Sotomayor, M. (2012). Endothelium-dependent vasodilator and antioxidant properties of a novel enzymatic extract of grape pomace from wine industrial waste. Food Chemistry, 135(3), 1044-1051.
35.
Salarbashi, D., Khanzadeh, F., Hosseini, S.M., Mohamadi, M., Rajaei, A., Garmakhany, A.D. (2014). Prediction of the extraction yield using artificial neural network and response surface methodology: Ultrasound-assisted extraction from Achillea berbresteinii L. Quality Assurance and Safety of Crops and Foods, 6(4), 431-438.
36.
Simić, V.M., Rajković, K.M., Stojičević, S.S., Veličković, D.T., Nikolić, N.Č., Lazić, M.L., Karabegović, I.T. (2016). Optimization of microwave-assisted extraction of total polyphenolic compounds from chokeberries by response surface methodology and artificial neural network. Separation and Purification Technology, 160, 89-97.
37.
Singleton, V.L., Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16(3), 144-158.
38.
Tournour, H.H., Segundo, M.A., Magalhães, L.M., Barreiros, L., Queiroz, J., Cunha, L.M. (2015). Valorization of grape pomace: Extraction of bioactive phenolics with antioxidant properties. Industrial Crops and Products, 74, 397-406.
39.
Valls, J., Agnolet, S., Haas, F., Struffi, I., Ciesa, F., Robatscher, P., Oberhuber, M. (2017). Valorization of Lagrein grape pomace as a source of phenolic compounds: analysis of the contents of anthocyanins, flavanols and antioxidant activity. European Food Research and Technology, 243(12), 2211-2224.
40.
Yilmaz, Y., Toledo, R.T. (2006). Oxygen radical absorbance capacities of grape/wine industry byproducts and effect of solvent type on extraction of grape seed polyphenols. Journal of Food Composition and Analysis, 19(1), 41-48.
Related articles
