Optimization of the extraction of antioxidant phenolic compounds from grape pomace using response surface methodology

Casagrande, Maira; Zanela, Juliano; Pereira, Daiane; Lima, Vanderlei Aparecido de; Oldoni, Tatiane Luiza Cadorin; Carpes, Solange Teresinha

doi:10.1007/s11694-018-00027-x

Cited by 31 publications

(31 citation statements)

References 61 publications

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“…Thus, ethanol can be considered the most suitable solvent for quercetin, rutin, ferulic acid and coumaric acid extraction from Tabernaemontana catharinensis leaves when compared to ethyl acetate. The higher solubility of compounds in polar solvent ethanol is mainly due to a sugar portion in the rutin structure and a high degree of OH substituents in quercetin and phenolic acid molecules [24,25]. In addition, the temperature variable and the interaction between temperature and solvent influenced in the ferulic acid content and showed an increase in the A8 assay (Ethanol, 60 min, 65 • C) with significant differences from the others (Table 1).…”

Section: Resultsmentioning

confidence: 99%

Extraction of Phenolic Compounds from Tabernaemontana catharinensis Leaves and Their Effect on Oxidative Stress Markers in Diabetic Rats

et al. 2020

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The aim of this study was to evaluate the most effective extraction condition (temperature, solvent type and time) for recovery of high-value phytochemicals present in the Tabernaemontana catharinensis leaves (TC) and to assess their effect on biochemical parameters in streptozotocin-induced diabetic rats. The extraction of phenolic compounds from TC using a factorial design (FD) 2³, high performance liquid chromatography (HPLC), response surface methodology (RSM) and principal component analysis (PCA) were studied. It was found that the optimal conditions for extraction of phenolics were higher temperature (65 °C) and time (60 min) using ethanol as extractor solvent. In this condition of extraction (A8), total phenolic compounds (TPC) and antioxidant activity (AA) were determined. Additionally, this extract was used to evaluate their effect on antioxidant enzyme activities (superoxide dismutase (SOD) and catalase (CAT)) as well as lipid peroxidation (LP) and protein thiols level (PSH) in the liver and kidneys of normal and diabetic rats. As result, T. catharinensis extract presented TPC content of 23.34 mg EAG/g (equivalent gallic acid) and AA of 34.26 μmol Trolox/g. Phenolic acids (ferulic acid and coumaric acid) and flavonoids (quercetin, rutin and pinocembrin) could be recovered and identified by HPLC. This study indicated an important role of the T. catharinensis extract on free radical inactivation and on the antioxidant defense system in diabetic rats. In fact, the use of T. catharinensis extract restored the normal activity of SOD (p < 0.05) and suppressed malondialdehyde levels in liver and kidney tissues. Thus, the T. catharinensis extract, rich in phenolic compounds, can be responsible for the recover the enzymatic changes in the liver and kidney tissues provoked by diabetes in rats. In addition, the lipid peroxidation rate decreased in the diabetic rats treated with T. catharinensis.

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Section: Resultsmentioning

confidence: 99%

Extraction of Phenolic Compounds from Tabernaemontana catharinensis Leaves and Their Effect on Oxidative Stress Markers in Diabetic Rats

et al. 2020

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“…While that, Melo et al (2011) found 16.57 mg GAE/g in the ethanolic extract of grape pomace (Vitis labrusca L.). Several authors have suggested that the differences could arise from variations in raw material, extraction techniques and solvent type, as well as environmental factors, agronomic practices, and even vinification processes (Casagrande et al, 2019;Beres et al, 2017;Çam et al, 2014).…”

Section: Total Phenolic Compounds (Tpc) Total Anthocyanin Content (Tmentioning

confidence: 99%

“…The results differ from levels found by Sagdic et al (2011), which reported trans-resveratrol values of 12.2 and 14.6 µg/g in two grape pomace varieties from Turkey (Gamay & Kalecick karasi). In fact, phenolic acids and trans-resveratrol have been shown to exhibit antioxidant (Casagrande et al, 2019;Jara-Palacios et al, 2014;Ruberto et al, 2007), anticancer (Zhang et al, 2015), anti-inflammatory (Charradi et al, 2018), cardioprotective (Wu & Hsieh, 2011) and neuroprotective (Bastianetto et al, 2015) properties as well as antimicrobial activity against several microorganisms Sagdic et al, 2011).…”

Section: Phenolic Compound Profilementioning

confidence: 99%

Lyophilized and microencapsulated extracts of grape pomace from winemaking industry to prevent lipid oxidation in chicken pâté

Carpes

Pereira

Moura

et al. 2020

Braz. J. Food Technol.

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The aim of this study was to characterize spray-dried and lyophilized powders made from winery by-products and to evaluate their effect on the oxidative stability of chicken pâté. Phenolic profile, antioxidant activity, and microencapsulation efficiency were evaluated in the extracts. Two pâté formulations containing grape pomace lyophilized (GPWL) and grape pomace microencapsulated (GPWM) were produced. In addition, a sodium erythorbate and a control batch were used to compare the effects. The pâtés were evaluated by thiobarbituric acid reactive substances (TBARS) assay during refrigerated storage (4 °C/42 days). Although the microencapsulation efficiency was 90.03%, the GPWL was statistically more effective in the lipid oxidation inhibition in chicken pâté than GPWM. However, the addition of both natural antioxidants in chicken pâté resulted in lower TBARS values than pâté treated with synthetic antioxidant due to the presence of gallic acid, caffeic acid, vanillic acid, ferulic acid, coumaric acid and trans-resveratrol with high antioxidant activity. Thus, the bioactive compounds with antioxidant activity detected in the GPWL and GPWM opened possibilities for use as a potential ingredient in chicken pâté and other meat products.

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“…Grape pomaces, include skins and seeds, are rich in polyphenols which may have antioxidant, anti‐cancer, anti‐inflammatory, antimicrobial and other biological properties (Jayaprakasha et al ., 2003; Özkan et al ., 2004; Baydar et al ., 2006; Anastasiadi et al ., 2009; Katalinić et al ., 2010; Radovanović et al ., 2012; Haminiuk et al ., 2012; Yang et al ., 2019). There are a number of studies on the extraction of polyphenols from grape pomaces (Pintac, et al ., 2018; Casagrande et al ., 2019; Meini et al ., 2019; Curko et al ., 2019); however, most of these studies are related to red grapes, and little research has been conducted on white grapes. Therefore, this work aimed to compare the total polyphenol, anthocyanin and tannin extracted from pomace of white grape and red grape, including Sauvignon Blanc, Pinot Gris, Gerwurztraminer, Merlot and Pinot Noir, and determine the parameters in the extraction kinetics equations.…”

Section: Introductionmentioning

confidence: 99%

Kinetics of ultrasonic extraction of polyphenols, anthocyanins and tannins from five different New Zealand grape pomaces

Yana

Tran

Brennan

et al. 2020

Int J of Food Sci Tech

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Optimization of the extraction of antioxidant phenolic compounds from grape pomace using response surface methodology

Cited by 31 publications

References 61 publications

Extraction of Phenolic Compounds from Tabernaemontana catharinensis Leaves and Their Effect on Oxidative Stress Markers in Diabetic Rats

Extraction of Phenolic Compounds from Tabernaemontana catharinensis Leaves and Their Effect on Oxidative Stress Markers in Diabetic Rats

Lyophilized and microencapsulated extracts of grape pomace from winemaking industry to prevent lipid oxidation in chicken pâté

Kinetics of ultrasonic extraction of polyphenols, anthocyanins and tannins from five different New Zealand grape pomaces

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