Non-thermal ultrasonic extraction of polyphenolic compounds from red wine lees

Dujmić, Filip (author), Kovačević Ganić, Karin (author), Čurić, Duška (author), Karlović, Sven (author), Bosiljkov, Tomislav (author), Ježek, Damir (author), Vidrih, Rajko (author), Hribar, Janez (author), Zlatić, Emil (author), Prusina, Tihomir (author), Khubber, Sucheta (author), Barba, Francisco J. (author), Brnčić, Mladen (author)

This study presents the results of conventional aqueous (CE) and non-conventional ultrasound-assisted (UAE) extractions of polyphenolic compounds from lees extracts of red wine varieties (Merlot and Vranac). The effect of ultrasound extraction time (t, s), and amplitude (A,%) from a 400 W ultrasound processor with different ultrasonic probes diameters (Ds, mm) on the amount and profile of polyphenolic compounds in the obtained extracts was investigated and compared to CE. The optimal conditions resulting in maximum extraction of phenolic compounds were: Probe diameter of 22 mm, amplitude 90% and extraction time for Vranac wine lees 1500 s and for Merlot wine lees extraction time of 1361 s. UAE proved to be significantly more effective in enhancing the extraction capacity of trans-resveratrol glucoside (30.57% to 300%), trans-resveratrol (36.36% to 45.75%), quercetin (39.94% to 43.83%), kaempferol (65.13% to 72.73%), petunidin-3-glucoside (41.53% to 64.95%), malvidin-3-glucoside (47.63% to 89.17%), malvidin-3-(6-O-acetyl) glucoside (23.84% to 49.74%), and malvidin-3-(6-O-p-coumaroyl) glucoside (26.77% to 34.93%) as compared to CE. Ultrasound reduced the extraction time (2.5-fold) and showed an increase of antioxidant potential by 76.39% (DPPH) and 125.83% (FRAP) compared to CE.

• Language: English
• Keywords: non-conventional ultrasound, wine lees, extraction parameters, HPLC, antioxidants
• Work type: Article
• Typology: 1.01 - Original Scientific Article
• Organization: BF - Biotechnical Faculty
• Publication status: Published
• Publication version: Version of Record
• Year: 2020
• Number of pages: 20 str.
• Numbering: Vol. 9, iss. 4, art. 472
• PID: 20.500.12556/RUL-133372
• UDC: 577.1:663.252:547.56
• ISSN on article: 2304-8158
• DOI: 10.3390/foods9040472
• COBISS.SI-ID: 5182328
• Publication date in RUL: 24.11.2021

Record is a part of a journal

• Title: Foods
• Shortened title: Foods
• Publisher: MDPI
• ISSN: 2304-8158
• COBISS.SI-ID: 512252472

Licences

• License: CC BY 4.0, Creative Commons Attribution 4.0 International
• Link: http://creativecommons.org/licenses/by/4.0/
• Description: This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.
• Licensing start date: 09.04.2020

Secondary language

• Language: Slovenian
• Keywords: rdeča vina, vinske droži, ekstrakcija, nekonvencionalna ultrazvočna ekstrakcija, fenolne spojine, polifenoli, bioaktivne spojine, antioksidanti