Exploring antioxidant potential and phenolic compound extraction from Vitis vinifera L. using ultrasound-assisted extraction
The research investigates the extraction of antioxidant phenolic compounds from grape pomace, a wine fermentation byproduct. Ultrasound-assisted extraction (UAE), varying parameters such as solute:solvent ratio, power, and time were utilized. UAE was specifically applied to Vitis vinifera L. using h...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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De Gruyter
2024-02-01
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| Series: | Green Processing and Synthesis |
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| Online Access: | https://doi.org/10.1515/gps-2023-0141 |
| _version_ | 1797316633423773696 |
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| author | Luque-Alcaraz Ana G. Hernández-Téllez Cynthia N. Graciano-Verdugo Abril Z. Toledo-Guillén Alma R. Hernández-Abril Pedro A. |
| author_facet | Luque-Alcaraz Ana G. Hernández-Téllez Cynthia N. Graciano-Verdugo Abril Z. Toledo-Guillén Alma R. Hernández-Abril Pedro A. |
| author_sort | Luque-Alcaraz Ana G. |
| collection | DOAJ |
| description | The research investigates the extraction of antioxidant phenolic compounds from grape pomace, a wine fermentation byproduct. Ultrasound-assisted extraction (UAE), varying parameters such as solute:solvent ratio, power, and time were utilized. UAE was specifically applied to Vitis vinifera L. using high-intensity ultrasound with ratios of 1:18 and 1:42 g:mL, 250 and 400 W power levels, and extraction times of 15 and 20 minutes. Total phenolic content was quantified via the Folin–Ciocalteau reagent, and total flavonoids were determined using quercetin as a standard. Antioxidant capacity was evaluated through ABTS, FRAP, and DPPH Radical Scavenging Assays, with Trolox equivalent antioxidant capacity (TEAC) for comparison. Results indicated a total phenolic content of 50 to 80 μmol GAE/g d.w., with no significant differences among treatments. Total flavonoid concentration ranged from 2.5 to 4 μmol QE/g d.w. Importantly, the solute:solvent ratio impacted antioxidant capacity, with higher ratios showing increased ABTS radical capacity. Treatment 1, with the highest flavonoid content, exhibited the greatest antioxidant capacity against DPPH radicals. This study underscores the intrinsic correlation between cumulative bioactive compound content and the inherent antioxidant capacity of grape pomace extracts. This highlights the potential application of these extracts as antioxidant reservoirs, poised for integration into functional foods and biomedical nutraceuticals. |
| first_indexed | 2024-03-08T03:21:12Z |
| format | Article |
| id | doaj.art-04e19fe8cf094b10a87c8eb7c6582f35 |
| institution | Directory Open Access Journal |
| issn | 2191-9550 |
| language | English |
| last_indexed | 2024-03-08T03:21:12Z |
| publishDate | 2024-02-01 |
| publisher | De Gruyter |
| record_format | Article |
| series | Green Processing and Synthesis |
| spelling | doaj.art-04e19fe8cf094b10a87c8eb7c6582f352024-02-12T09:12:05ZengDe GruyterGreen Processing and Synthesis2191-95502024-02-0113111010.1515/gps-2023-0141Exploring antioxidant potential and phenolic compound extraction from Vitis vinifera L. using ultrasound-assisted extractionLuque-Alcaraz Ana G.0Hernández-Téllez Cynthia N.1Graciano-Verdugo Abril Z.2Toledo-Guillén Alma R.3Hernández-Abril Pedro A.4Universidad Estatal de Sonora, Ingeniería Biomédica, Unidad Académica Hermosillo, Hermosillo83100, MéxicoUniversidad Estatal de Sonora, Ingeniería Biomédica, Unidad Académica Hermosillo, Hermosillo83100, MéxicoDepartamento de Ciencias Químico Biológicas, Universidad de Sonora, Hermosillo83000, MéxicoCentro de Investigación en Alimentación y Desarrollo A.C. Carretera a la Victoria Km 0.6, Hermosillo, Sonora, MéxicoUniversidad Estatal de Sonora, Ingeniería Biomédica, Unidad Académica Hermosillo, Hermosillo83100, MéxicoThe research investigates the extraction of antioxidant phenolic compounds from grape pomace, a wine fermentation byproduct. Ultrasound-assisted extraction (UAE), varying parameters such as solute:solvent ratio, power, and time were utilized. UAE was specifically applied to Vitis vinifera L. using high-intensity ultrasound with ratios of 1:18 and 1:42 g:mL, 250 and 400 W power levels, and extraction times of 15 and 20 minutes. Total phenolic content was quantified via the Folin–Ciocalteau reagent, and total flavonoids were determined using quercetin as a standard. Antioxidant capacity was evaluated through ABTS, FRAP, and DPPH Radical Scavenging Assays, with Trolox equivalent antioxidant capacity (TEAC) for comparison. Results indicated a total phenolic content of 50 to 80 μmol GAE/g d.w., with no significant differences among treatments. Total flavonoid concentration ranged from 2.5 to 4 μmol QE/g d.w. Importantly, the solute:solvent ratio impacted antioxidant capacity, with higher ratios showing increased ABTS radical capacity. Treatment 1, with the highest flavonoid content, exhibited the greatest antioxidant capacity against DPPH radicals. This study underscores the intrinsic correlation between cumulative bioactive compound content and the inherent antioxidant capacity of grape pomace extracts. This highlights the potential application of these extracts as antioxidant reservoirs, poised for integration into functional foods and biomedical nutraceuticals.https://doi.org/10.1515/gps-2023-0141ultrasound-assisted extractionphenolic compoundsantioxidant capacityvitis vinifera l. |
| spellingShingle | Luque-Alcaraz Ana G. Hernández-Téllez Cynthia N. Graciano-Verdugo Abril Z. Toledo-Guillén Alma R. Hernández-Abril Pedro A. Exploring antioxidant potential and phenolic compound extraction from Vitis vinifera L. using ultrasound-assisted extraction Green Processing and Synthesis ultrasound-assisted extraction phenolic compounds antioxidant capacity vitis vinifera l. |
| title | Exploring antioxidant potential and phenolic compound extraction from Vitis vinifera L. using ultrasound-assisted extraction |
| title_full | Exploring antioxidant potential and phenolic compound extraction from Vitis vinifera L. using ultrasound-assisted extraction |
| title_fullStr | Exploring antioxidant potential and phenolic compound extraction from Vitis vinifera L. using ultrasound-assisted extraction |
| title_full_unstemmed | Exploring antioxidant potential and phenolic compound extraction from Vitis vinifera L. using ultrasound-assisted extraction |
| title_short | Exploring antioxidant potential and phenolic compound extraction from Vitis vinifera L. using ultrasound-assisted extraction |
| title_sort | exploring antioxidant potential and phenolic compound extraction from vitis vinifera l using ultrasound assisted extraction |
| topic | ultrasound-assisted extraction phenolic compounds antioxidant capacity vitis vinifera l. |
| url | https://doi.org/10.1515/gps-2023-0141 |
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