Phytochemicals Recovery from Grape Pomace: Extraction Improvement and Chemometric Study
In the last 20 years, an increased interest has been shown in the application of different types and combinations of enzymes to obtain phenolic extracts from grape pomace in order to maximize its valorization. Within this framework, the present study aims at improving the recovery of phenolic compou...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/5/959 |
| _version_ | 1797615358921670656 |
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| author | Maura Ferri Vasco Lima Alessandro Zappi Ana Luísa Fernando Dora Melucci Annalisa Tassoni |
| author_facet | Maura Ferri Vasco Lima Alessandro Zappi Ana Luísa Fernando Dora Melucci Annalisa Tassoni |
| author_sort | Maura Ferri |
| collection | DOAJ |
| description | In the last 20 years, an increased interest has been shown in the application of different types and combinations of enzymes to obtain phenolic extracts from grape pomace in order to maximize its valorization. Within this framework, the present study aims at improving the recovery of phenolic compounds from Merlot and Garganega pomace and at contributing to the scientific background of enzyme-assisted extraction. Five commercial cellulolytic enzymes were tested in different conditions. Phenolic compound extraction yields were analyzed via a Design of Experiments (DoE) methodology and a second extraction step with acetone was sequentially added. According to DoE, 2% <i>w/w</i> enzyme/substrate ratio was more effective than 1%, allowing a higher total phenol recovery, while the effect of incubation time (2 or 4 h) variation was more enzyme-dependent. Extracts were characterized via spectrophotometric and HPLC-DAD analyses. The results proved that enzymatic and acetone Merlot and Garganega pomace extracts were complex mixtures of compounds. The use of different cellulolytic enzymes led to different extract compositions, as demonstrated using PCA models. The enzyme effects were observed both in water enzymatic and in the subsequent acetone extracts, probably due to their specific grape cell wall degradation and leading to the recovery of different molecule arrays. |
| first_indexed | 2024-03-11T07:25:09Z |
| format | Article |
| id | doaj.art-0d3341f8e1114f4193258a6f6b889dce |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T07:25:09Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-0d3341f8e1114f4193258a6f6b889dce2023-11-17T07:40:17ZengMDPI AGFoods2304-81582023-02-0112595910.3390/foods12050959Phytochemicals Recovery from Grape Pomace: Extraction Improvement and Chemometric StudyMaura Ferri0Vasco Lima1Alessandro Zappi2Ana Luísa Fernando3Dora Melucci4Annalisa Tassoni5Department of Biological, Geological and Environmental Sciences, University of Bologna, 40126 Bologna, ItalyLAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, PortugalDepartment of Chemistry “Giacomo Ciamician”, University of Bologna, 40126 Bologna, ItalyMEtRICs, CubicB, Departamento de Química, NOVA School of Science and Technology, FCT NOVA, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, PortugalDepartment of Chemistry “Giacomo Ciamician”, University of Bologna, 40126 Bologna, ItalyDepartment of Biological, Geological and Environmental Sciences, University of Bologna, 40126 Bologna, ItalyIn the last 20 years, an increased interest has been shown in the application of different types and combinations of enzymes to obtain phenolic extracts from grape pomace in order to maximize its valorization. Within this framework, the present study aims at improving the recovery of phenolic compounds from Merlot and Garganega pomace and at contributing to the scientific background of enzyme-assisted extraction. Five commercial cellulolytic enzymes were tested in different conditions. Phenolic compound extraction yields were analyzed via a Design of Experiments (DoE) methodology and a second extraction step with acetone was sequentially added. According to DoE, 2% <i>w/w</i> enzyme/substrate ratio was more effective than 1%, allowing a higher total phenol recovery, while the effect of incubation time (2 or 4 h) variation was more enzyme-dependent. Extracts were characterized via spectrophotometric and HPLC-DAD analyses. The results proved that enzymatic and acetone Merlot and Garganega pomace extracts were complex mixtures of compounds. The use of different cellulolytic enzymes led to different extract compositions, as demonstrated using PCA models. The enzyme effects were observed both in water enzymatic and in the subsequent acetone extracts, probably due to their specific grape cell wall degradation and leading to the recovery of different molecule arrays.https://www.mdpi.com/2304-8158/12/5/959by-productschemometricsenzymatic extractionGarganegagrape pomaceMerlot |
| spellingShingle | Maura Ferri Vasco Lima Alessandro Zappi Ana Luísa Fernando Dora Melucci Annalisa Tassoni Phytochemicals Recovery from Grape Pomace: Extraction Improvement and Chemometric Study Foods by-products chemometrics enzymatic extraction Garganega grape pomace Merlot |
| title | Phytochemicals Recovery from Grape Pomace: Extraction Improvement and Chemometric Study |
| title_full | Phytochemicals Recovery from Grape Pomace: Extraction Improvement and Chemometric Study |
| title_fullStr | Phytochemicals Recovery from Grape Pomace: Extraction Improvement and Chemometric Study |
| title_full_unstemmed | Phytochemicals Recovery from Grape Pomace: Extraction Improvement and Chemometric Study |
| title_short | Phytochemicals Recovery from Grape Pomace: Extraction Improvement and Chemometric Study |
| title_sort | phytochemicals recovery from grape pomace extraction improvement and chemometric study |
| topic | by-products chemometrics enzymatic extraction Garganega grape pomace Merlot |
| url | https://www.mdpi.com/2304-8158/12/5/959 |
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