Optimization of the Extraction of Bioactive Compounds from Cabernet Sauvignon Grape Pomace from Querétaro, Mexico, Using MSPD
Red wine contains polyphenols which are extracted during the winemaking process. However, winemaking is not an extraction; therefore, the resulting byproducts still have a substantial polyphenol content. The aim of this study was to compare two methods for the extraction of phenolic compounds: macer...
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MDPI AG
2023-12-01
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| author | Tellez-Robles Daniela López-Cortez Ma. del Socorro Santoyo-Tepole Fortunata Rosales-Martínez Patricia García-Ochoa Felipe Hernández-Botello Mayuric Teresa Salgdo-Cruz María de la Paz |
| author_facet | Tellez-Robles Daniela López-Cortez Ma. del Socorro Santoyo-Tepole Fortunata Rosales-Martínez Patricia García-Ochoa Felipe Hernández-Botello Mayuric Teresa Salgdo-Cruz María de la Paz |
| author_sort | Tellez-Robles Daniela |
| collection | DOAJ |
| description | Red wine contains polyphenols which are extracted during the winemaking process. However, winemaking is not an extraction; therefore, the resulting byproducts still have a substantial polyphenol content. The aim of this study was to compare two methods for the extraction of phenolic compounds: maceration and matrix solid-phase dispersion (MSPD). Grape pomace (<i>Vitis vinifera</i> var. Cabernet Sauvignon) from a winery in Querétaro, Mexico was used. The optimal conditions for both methods were identified. Phenolic compounds and antioxidant activity were the response variables. A central composite design was used (Minitab 17) for the extraction by maceration. The maceration time (1, 4, 12, 20, and 24 h) and the ratio of ethanol (50 to 80%) acidified with 1% HCl were the two factors studied. For the MSPD extraction, sea sand was used as a dispersant, and a 2<sup>2</sup> factorial design was employed for the evaluation, with the elution volume and the ratio of sample/dispersant being the two factors analyzed. The optimal extraction method was MSPD with 96 mL (acidified ethanol) as the elution volume and a 1:2 ratio of sample/dispersant. Using these conditions, 14.01 ± 0.19 mMol TEAC/100 g db (Trolox equivalent of antioxidant capacity) of grape pomace was obtained, whereas the total phenolic content was 2836.73 ± 41.90 mg GAE/100 g db. These values are greater than those obtained by maceration. These conditions are close to those predicted by the model (analysis of variance (ANOVA) with a level of significance of 5% (<i>p</i> < 0.05) and a Tukey comparison test for determining significant differences in the comparison of results). |
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| institution | Directory Open Access Journal |
| issn | 2297-8739 |
| language | English |
| last_indexed | 2024-03-08T10:35:12Z |
| publishDate | 2023-12-01 |
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| spelling | doaj.art-2de7c60f2a85458dbeb6ed80561ce8362024-01-26T18:27:24ZengMDPI AGSeparations2297-87392023-12-011111310.3390/separations11010013Optimization of the Extraction of Bioactive Compounds from Cabernet Sauvignon Grape Pomace from Querétaro, Mexico, Using MSPDTellez-Robles Daniela0López-Cortez Ma. del Socorro1Santoyo-Tepole Fortunata2Rosales-Martínez Patricia3García-Ochoa Felipe4Hernández-Botello Mayuric Teresa5Salgdo-Cruz María de la Paz6Laboratorio de Investigación II, Departamento de Biofísica, Central de Instrumentación y Espectroscopía de Posgrado, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Prolongación de Carpio y Plan de Ayala s/n, Colonia Casco de Santo Tomás, Alcaldía Miguel Hidalgo, Ciudad de Mexico C.P. 11340, MexicoLaboratorio de Investigación II, Departamento de Biofísica, Central de Instrumentación y Espectroscopía de Posgrado, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Prolongación de Carpio y Plan de Ayala s/n, Colonia Casco de Santo Tomás, Alcaldía Miguel Hidalgo, Ciudad de Mexico C.P. 11340, MexicoLaboratorio de Investigación II, Departamento de Biofísica, Central de Instrumentación y Espectroscopía de Posgrado, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Prolongación de Carpio y Plan de Ayala s/n, Colonia Casco de Santo Tomás, Alcaldía Miguel Hidalgo, Ciudad de Mexico C.P. 11340, MexicoLaboratorio de Investigación II, Departamento de Biofísica, Central de Instrumentación y Espectroscopía de Posgrado, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Prolongación de Carpio y Plan de Ayala s/n, Colonia Casco de Santo Tomás, Alcaldía Miguel Hidalgo, Ciudad de Mexico C.P. 11340, MexicoLaboratorio de Investigación II, Departamento de Biofísica, Central de Instrumentación y Espectroscopía de Posgrado, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Prolongación de Carpio y Plan de Ayala s/n, Colonia Casco de Santo Tomás, Alcaldía Miguel Hidalgo, Ciudad de Mexico C.P. 11340, MexicoLaboratorio de Investigación II, Departamento de Biofísica, Central de Instrumentación y Espectroscopía de Posgrado, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Prolongación de Carpio y Plan de Ayala s/n, Colonia Casco de Santo Tomás, Alcaldía Miguel Hidalgo, Ciudad de Mexico C.P. 11340, MexicoLaboratorio de Investigación II, Departamento de Biofísica, Central de Instrumentación y Espectroscopía de Posgrado, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Prolongación de Carpio y Plan de Ayala s/n, Colonia Casco de Santo Tomás, Alcaldía Miguel Hidalgo, Ciudad de Mexico C.P. 11340, MexicoRed wine contains polyphenols which are extracted during the winemaking process. However, winemaking is not an extraction; therefore, the resulting byproducts still have a substantial polyphenol content. The aim of this study was to compare two methods for the extraction of phenolic compounds: maceration and matrix solid-phase dispersion (MSPD). Grape pomace (<i>Vitis vinifera</i> var. Cabernet Sauvignon) from a winery in Querétaro, Mexico was used. The optimal conditions for both methods were identified. Phenolic compounds and antioxidant activity were the response variables. A central composite design was used (Minitab 17) for the extraction by maceration. The maceration time (1, 4, 12, 20, and 24 h) and the ratio of ethanol (50 to 80%) acidified with 1% HCl were the two factors studied. For the MSPD extraction, sea sand was used as a dispersant, and a 2<sup>2</sup> factorial design was employed for the evaluation, with the elution volume and the ratio of sample/dispersant being the two factors analyzed. The optimal extraction method was MSPD with 96 mL (acidified ethanol) as the elution volume and a 1:2 ratio of sample/dispersant. Using these conditions, 14.01 ± 0.19 mMol TEAC/100 g db (Trolox equivalent of antioxidant capacity) of grape pomace was obtained, whereas the total phenolic content was 2836.73 ± 41.90 mg GAE/100 g db. These values are greater than those obtained by maceration. These conditions are close to those predicted by the model (analysis of variance (ANOVA) with a level of significance of 5% (<i>p</i> < 0.05) and a Tukey comparison test for determining significant differences in the comparison of results).https://www.mdpi.com/2297-8739/11/1/13phenolic contentantioxidant capacityoptimal extraction conditionsMSPD extractionwinemaking waste |
| spellingShingle | Tellez-Robles Daniela López-Cortez Ma. del Socorro Santoyo-Tepole Fortunata Rosales-Martínez Patricia García-Ochoa Felipe Hernández-Botello Mayuric Teresa Salgdo-Cruz María de la Paz Optimization of the Extraction of Bioactive Compounds from Cabernet Sauvignon Grape Pomace from Querétaro, Mexico, Using MSPD Separations phenolic content antioxidant capacity optimal extraction conditions MSPD extraction winemaking waste |
| title | Optimization of the Extraction of Bioactive Compounds from Cabernet Sauvignon Grape Pomace from Querétaro, Mexico, Using MSPD |
| title_full | Optimization of the Extraction of Bioactive Compounds from Cabernet Sauvignon Grape Pomace from Querétaro, Mexico, Using MSPD |
| title_fullStr | Optimization of the Extraction of Bioactive Compounds from Cabernet Sauvignon Grape Pomace from Querétaro, Mexico, Using MSPD |
| title_full_unstemmed | Optimization of the Extraction of Bioactive Compounds from Cabernet Sauvignon Grape Pomace from Querétaro, Mexico, Using MSPD |
| title_short | Optimization of the Extraction of Bioactive Compounds from Cabernet Sauvignon Grape Pomace from Querétaro, Mexico, Using MSPD |
| title_sort | optimization of the extraction of bioactive compounds from cabernet sauvignon grape pomace from queretaro mexico using mspd |
| topic | phenolic content antioxidant capacity optimal extraction conditions MSPD extraction winemaking waste |
| url | https://www.mdpi.com/2297-8739/11/1/13 |
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