Combination of Pulsed Electric Field and Ultrasound in the Extraction of Polyphenols and Volatile Compounds from Grape Stems
Increasing the yield of extraction of bioactive compounds from plants is of high importance. Grape stems are widely discarded during the wine-making process, despite their high content in many valuable compounds. The aim of this work was to examine whether the use of pulsed electric field (PEF) trea...
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MDPI AG
2022-06-01
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| author | George Ntourtoglou Fotini Drosou Theodoros Chatzimitakos Vassilis Athanasiadis Eleni Bozinou Vassilis G. Dourtoglou Abeer Elhakem Rokayya Sami Amal Adnan Ashour Alaa Shafie Stavros I. Lalas |
| author_facet | George Ntourtoglou Fotini Drosou Theodoros Chatzimitakos Vassilis Athanasiadis Eleni Bozinou Vassilis G. Dourtoglou Abeer Elhakem Rokayya Sami Amal Adnan Ashour Alaa Shafie Stavros I. Lalas |
| author_sort | George Ntourtoglou |
| collection | DOAJ |
| description | Increasing the yield of extraction of bioactive compounds from plants is of high importance. Grape stems are widely discarded during the wine-making process, despite their high content in many valuable compounds. The aim of this work was to examine whether the use of pulsed electric field (PEF) treatment of the stems could increase the yield of polyphenol and volatile compounds in the extracts. For this reason, a relatively low-energy consuming PEF process was employed (low-electric field strength, 1 kV/cm) for a short time (30 min) at the grape stems. In addition, the effect of different solvents during this pretreatment step was examined. With the use of Folin–Ciocalteu assay, the extracts were compared with the respective control samples (not pretreated with PEF). Moreover, extracts were prepared to assess whether changes occur to the volatile profile of the extracts. The results were conclusive that not only PEF can increase the yield of polyphenols (up to 35% increase recorded), but also that the solvent used during PEF pretreatment can affect the process. Furthermore, a 234% increase in the total content of volatile compounds was recorded, when PEF was used as a pretreatment step. Therefore, the combination of PEF and ultrasound-assisted extraction is highly promising to obtain grape stem extracts with a higher content of bioactive compounds. |
| first_indexed | 2024-03-10T00:28:15Z |
| format | Article |
| id | doaj.art-08fd62928add489c8736c773fc89747a |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T00:28:15Z |
| publishDate | 2022-06-01 |
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| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-08fd62928add489c8736c773fc89747a2023-11-23T15:29:50ZengMDPI AGApplied Sciences2076-34172022-06-011212621910.3390/app12126219Combination of Pulsed Electric Field and Ultrasound in the Extraction of Polyphenols and Volatile Compounds from Grape StemsGeorge Ntourtoglou0Fotini Drosou1Theodoros Chatzimitakos2Vassilis Athanasiadis3Eleni Bozinou4Vassilis G. Dourtoglou5Abeer Elhakem6Rokayya Sami7Amal Adnan Ashour8Alaa Shafie9Stavros I. Lalas10Department of Wine, Vine, and Beverage Sciences, School of Food Science, University of West Attica, 12243 Athens, GreeceDepartment of Wine, Vine, and Beverage Sciences, School of Food Science, University of West Attica, 12243 Athens, GreeceDepartment of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, GreeceDepartment of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, GreeceDepartment of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, GreeceDepartment of Wine, Vine, and Beverage Sciences, School of Food Science, University of West Attica, 12243 Athens, GreeceDepartment of Biology, College of Science and Humanities in Al-Kharj, Prince Sattam Bin Abdulaziz University, Al-Kharj 11942, Saudi ArabiaDepartment of Food Science and Nutrition, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi ArabiaDepartment of Oral & Maxillofacial Surgery and Diagnostic Sciences, Faculty of Dentistry, Taif University, P.O. Box 11099, Taif 21944, Saudi ArabiaDepartment of Clinical Laboratory Sciences, College of Applied Medical Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi ArabiaDepartment of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, GreeceIncreasing the yield of extraction of bioactive compounds from plants is of high importance. Grape stems are widely discarded during the wine-making process, despite their high content in many valuable compounds. The aim of this work was to examine whether the use of pulsed electric field (PEF) treatment of the stems could increase the yield of polyphenol and volatile compounds in the extracts. For this reason, a relatively low-energy consuming PEF process was employed (low-electric field strength, 1 kV/cm) for a short time (30 min) at the grape stems. In addition, the effect of different solvents during this pretreatment step was examined. With the use of Folin–Ciocalteu assay, the extracts were compared with the respective control samples (not pretreated with PEF). Moreover, extracts were prepared to assess whether changes occur to the volatile profile of the extracts. The results were conclusive that not only PEF can increase the yield of polyphenols (up to 35% increase recorded), but also that the solvent used during PEF pretreatment can affect the process. Furthermore, a 234% increase in the total content of volatile compounds was recorded, when PEF was used as a pretreatment step. Therefore, the combination of PEF and ultrasound-assisted extraction is highly promising to obtain grape stem extracts with a higher content of bioactive compounds.https://www.mdpi.com/2076-3417/12/12/6219by-productextractionphenolicspulsed electric fieldultrasonicationgas chromatography–mass spectrometry |
| spellingShingle | George Ntourtoglou Fotini Drosou Theodoros Chatzimitakos Vassilis Athanasiadis Eleni Bozinou Vassilis G. Dourtoglou Abeer Elhakem Rokayya Sami Amal Adnan Ashour Alaa Shafie Stavros I. Lalas Combination of Pulsed Electric Field and Ultrasound in the Extraction of Polyphenols and Volatile Compounds from Grape Stems Applied Sciences by-product extraction phenolics pulsed electric field ultrasonication gas chromatography–mass spectrometry |
| title | Combination of Pulsed Electric Field and Ultrasound in the Extraction of Polyphenols and Volatile Compounds from Grape Stems |
| title_full | Combination of Pulsed Electric Field and Ultrasound in the Extraction of Polyphenols and Volatile Compounds from Grape Stems |
| title_fullStr | Combination of Pulsed Electric Field and Ultrasound in the Extraction of Polyphenols and Volatile Compounds from Grape Stems |
| title_full_unstemmed | Combination of Pulsed Electric Field and Ultrasound in the Extraction of Polyphenols and Volatile Compounds from Grape Stems |
| title_short | Combination of Pulsed Electric Field and Ultrasound in the Extraction of Polyphenols and Volatile Compounds from Grape Stems |
| title_sort | combination of pulsed electric field and ultrasound in the extraction of polyphenols and volatile compounds from grape stems |
| topic | by-product extraction phenolics pulsed electric field ultrasonication gas chromatography–mass spectrometry |
| url | https://www.mdpi.com/2076-3417/12/12/6219 |
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