terclim by ICS banner
IVES 9 IVES Conference Series 9 ANTHOCYANINS EXTRACTION FROM GRAPE POMACE USING EUTECTIC SOLVENTS

ANTHOCYANINS EXTRACTION FROM GRAPE POMACE USING EUTECTIC SOLVENTS

Abstract

Grape pomace is one of the main by-products generated after pressing in winemaking.Emerging methods, such as ultrasound-assisted extraction with eutectic mixtures, have great potential due to their low toxicity, and high biodegradability. Choline chloride (ChCl) was used as a hydrogen bond acceptor and its corresponding hydrogen bond donor (malic acid, citric acid, and glycerol: urea). Components were heated at 80 °C and stirred until a clear liquid was obtained. Distilled water was added (30 % v/v). A solid-liquid ratio of 1 g pomace per 10 ml of eutectic solvent was used. Total anthocyanins were determined. Malvidin-3-O-coumaroylglucoside was quantified by HPLC. Metabisulfite bleaching and the viscosity of the extracts were also determined. The highest extraction was obtained for the methanol/water system.The eutectic system that showed the highest extraction was the mixture of choline chloride, urea, and glycerol in a molar ratio of 1:1:1. Glycerol is classified as a polyol. It can modify the polarity of water so it can be used as a co-solvent in the extraction of polyphenols. In addition, it is considered a highly flexible molecule, capable of forming intra- and intermolecular hydrogen bonds [1]. The higher extraction of choline chloride glycerol and urea (molar ratio 1:1:1) could be due to the influence of the lower polarity of glycerol presenting a higher affinity, probably with malvidin-3-O-coumaroylglucoside, which is less polar than Mv-3-O-glc. In HPLC analysis, malvidin-3-O-coumaroylglucoside was the main anthocyanin identified in all extracts.In eutectic mixtures, viscosity is the property that limits the extraction process compared to conventional solvent extractions. The extract obtained with the choline chloride: urea: glycerol (1:2:2) system had the lowest viscosity values, while the rest of the extracts presented higher viscosities. Viscosity reflects how compact a molecular structure is. Therefore, it can be inferred that the systems with malic acid and citric acid with choline chloride in molar ratios 1:2 present a compact molecular structure with a minimum of holes, which results in less diffusion during the extraction process. The choline chloride: malic acid (1:1) system presented significant resistance to sulfite bleaching at pH 3.5, losing approximately 34 % of color. The choline chloride: urea: glycerol (1:1:1) system lost approximately 50 % of the color, presenting a lower resistance to discoloration.

1. A. P. Abbott, R. C. Harris, K. S. Ryder, C. D’Agostino, L. F. Gladden, and M. D. Mantle, “Glycerol eutectics as sustainable solvent systems,” Green Chem., vol. 13, no. 1, pp. 82–90, 2011

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Lilisbet Castellanos-Gallo¹, Lourdes Ballinas-Casarrubias¹, Jose-Carlos Espinoza-Hicks¹,  Johan Mendo-Za-Chacón¹, León Hernandez-Ochoa¹

1. Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Ciudad Universitaria s/n, C.P. 31170 Chihuahua Mexico

Contact the author*

Keywords

Extraction, malvidin-3-O-coumaroylglucoside, Eutectic solvents, Grape pomace

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

INFLUENCE OF THE THICKNESS OF OAK ALTERNATIVES ON THE COMPOSITION AND QUALITY OF RED WINES

Aging red wines in oak barrels is an expensive and laborious process that can only be applied to wines with a certain added value. For this reason, the use of oak alternatives coupled with micro-oxygenation has progressively increased over recent years, because it can reproduce the processes taking place in the barrels more economically and quickly [1]. Several studies have explored how oak alternatives [2-5] can contribute to wine composition and quality but little is known about the influence of their thickness.

Read More

SENSORY PROPERTIES IMPORTANT TO AUSTRALIAN FINE WINE CONSUMER SEGMENT PERCEPTION OF CHARDONNAY WINE COMPLEXITY AND PREFERENCE

Wine complexity is considered a multidimensional yet equivocal sensory percept. This project uncovered sensory attributes Australian Chardonnay wine consumers associate with Chardonnay wine complexity
and correlations between expert and consumer perceived wine complexity and preference. A
wine consumer test examined 6 Australian Chardonnay wines of three complexity levels designated low (LC1&2), medium (MC1&2), and high (HC1&2) by an expert panel (n = 8) using a benchtop sensory task. Consumers (n = 81) rated their perceived liking using a 9-point hedonic scale; wine complexity with a 5-point scale anchored “low”, “low-medium”, “medium”, “medium-high”, and “high” and lastly, profiled the wines using Rate-All-That-Apply (RATA). Psychographic segmentation with the Fine Wine Instrument
(FWI) generated three segments; Wine Enthusiasts (WE n=29), Aspirants (ASP n=40) and No- Frills (NF n=12).

Read More

CHARACTERIZATION OF ENOLOGICAL OAK TANNIN EXTRACTS BY MULTI-ANALYTICAL METHODS APPROACH

Oak tannin extracts are commonly used to improve wine properties. The main polyphenols found in oak wood extracts are ellagitannins¹ that release ellagic acid upon hydrolysis and comprise numerous structures². Moreover, oak tannin extracts contain other compounds giving a complex mixture. Consequently, the official OIV method based on gravimetric analysis of the tannin fraction adsorbed on polyvinylpolypyrrolidone is not sufficient to describe their composition and highlight their chemical diversity.

Read More

IMPACT OF MINERAL AND ORGANIC NITROGEN ADDITION ON ALCOHOLIC FERMENTATION WITH S. CEREVISIAE

During alcoholic fermentation, nitrogen is one of essential nutrient for yeast as it plays a key role in sugar transport and biosynthesis of and wine aromatic compounds (thiols, esters, higher alcohols). The main issue of a lack in yeast assimilable nitrogen (YAN) in winemaking is sluggish or stuck fermentations promoting the growth of alteration species and leads to economic losses. Currently, grape musts are often characterized by low YAN concentration and an increase of sugars concentration due to global warming, making alcoholic fermentations even more difficult. YAN depletion can be corrected by addition of inorganic (ammonia) or organic (yeast derivatives products) nitrogen during alcoholic fermentation.

Read More

WINE WITHOUT ADDED SO₂: OXYGEN IMPACT AND EVOLUTION ON THE POLYPHENOLIC COMPOSITION DURING RED WINE AGING

SO₂ play a major role in the stability and wine during storage. Nowadays, the reduction of chemical input during red winemaking and especially the removing SO₂ is a growing expectation from the consumers. Winemaking without SO₂ is a big challenge for the winemakers since the lack of SO₂ affects directly the wine chemical evolution such as the phenolic compounds as well as its microbiological stability.

Read More