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…

NEW TREATMENTS FOR TEMPRANILLO WINES BY USING CABERNET SAUVIGNON VINE-SHOOTS AND MICRO-OXYGENATION

Toasted vine-shoots as enological additive represents a promising topic due to their significant effect on wine profile. However, the use of this new enological tool with SEGs varieties different than wine and combined with others winemaking technologies, such as micro-oxygenation (MOX), has not been studied so far, despite this combination could result in wine with high chemical and organoleptic quality.

Read More

INVESTIGATION INTO MOUSY OFF-FLAVOR IN WINE USING GAS CHROMATOGRAPHY-MASS SPECTROMETRY WITH STIR BAR SORPTIVE EXTRACTION

Mousy off-flavor is one of the defects of microbial origin in wine. It is described as a particularly unpleasant defect reminiscent of rodent urine (a “dirty mouse cage”), and grilled foods such as popcorn, rice, crackers, and bread crust. Prior to the 2010s, mousiness was very uncommon but it has been becoming more frequent in recent years. It is often associated with an increase in pH as well as certain oenological practices, which tend to significantly decrease the use of sulfur dioxide.

Read More

BORDEAUX RED WINES WITHOUT ADDED SULFITES SPECIFICITIES: COMPOSITIONAL AND SENSORY APPROACHES TOWARDS HIGHLIGHTING AND EXPLAI-NING THEIR SPECIFIC FRUITINESS AND COOLNESS

With the development of naturality expectations, wines produced without any addition of sulfur dioxide (SO₂) become very popular for consumers and such wines are increasingly present on the market. Recent studies also showed that Bordeaux red wines without added SO₂ could be differentiated from a sensory point of view from similar wines produced with SO₂¹. Thus, the aim of the current study was to characterize from a sensory point of view, specific aromas of wines without added SO₂ and to identify compounds involved.

Read More

VOLATILE AND GLYCOSYLATED MARKERS OF SMOKE IMPACT: LEVELS AND PATTERNS OBSERVED IN 2020 WINES FROM THE UNITED STATES WEST COAST

Smoke impact in wines is caused by a wide range of volatile phenols found in wildfire smoke. These compounds are absorbed and accumulate in berries, where they may also become glycosylated. Both volatile and glycosylated forms eventually end up in wine where they can cause off-flavors, described as “smoky”, “bacon”, “campfire” and “ashtray”, often long-lasting and lingering on the palate. In cases of large wildfire events, economic losses for all wine industry actors can be devastating.

Read More

INCREASING PINOT NOIR COLOUR DENSITY THROUGH SEQUENTIAL INOCULATION OF FLOCCULENT COMMERCIAL WINE YEAST SPECIES

Vitis vinifera L. cv. Pinot noir can be challenging to manage in the winery as its thin skins require careful handling to ensure sufficient extraction of wine colour to promote colour stability during ageing.1 Literature has shown that fermentation with flocculent yeasts can increase red wine colour density.2 As consumers prefer greater colour density in red wines,3 the development of tools to increase colour density would be useful for the wine industry. This research explored the impact of interspecies sequential inoculation and co-flocculation of commercial yeast on Pinot noir wine colour.

Read More