terclim by ICS banner
IVES 9 IVES Conference Series 9 VALORIZATION OF GRAPE WINE POMACE USING PULSED ELECTRIC FIELDS (PEF) AND SUPERCRITICAL CO₂ (SC CO₂) EXTRACTION

VALORIZATION OF GRAPE WINE POMACE USING PULSED ELECTRIC FIELDS (PEF) AND SUPERCRITICAL CO₂ (SC CO₂) EXTRACTION

Abstract

Wine grape pomace quantitatively and qualitatively represents the most important fraction of wine waste. Namely, this by-product makes ~ 20% of the total mass of vinified grapes, and it is characterized with high concentrations of polyphenolic antioxidants, as well as grape seed oil. Hence, valorization of wine pomace, as an alternative to traditionally employed disposal, has drown considerable interest in recent years. Earlier studies were mostly focused on the extraction of phenolics, while mechanisms enhancing the extraction of lipid fraction from grape pomace, as well as their impact on the grape seed oil quality are far less investigated. In addition, opposed to conventional solvent extraction methods, new trends lead to the employment of eco-friendly extraction technologies as supercritical CO₂ (SC CO₂) extraction. The aim of this research was to study impact of low and high intensity pulsed electric fields (PEF) pretreatments prior to SC CO₂ extraction of grape seed oil, from Graševina grape pomace, on the oil yield and chemical composition. Results showed that PEF assisted SC CO₂ extracted more than 95% of pomace lipids and contributed to significantly higher concentrations of both lipophilic (sterols and tocochromanols) and hydrophilic antioxidants (polyphenolic compounds) in grape seed oil. These concentrations were up to 10% higher for total sterols, but even more than 50% higher for total tocochromanols and total individual polyphenols, respectively. PEF pretreated samples showed significantly higher concentrations of stigmasterol, β-sitosterol, Δ5-avenasterol, Δ5,24-stigmastadienol and Δ7-avenasterol. Moreover, significantly higher concentrations of all analyzed tocochromanols were also found in these samples, primarily of β-tocopherol, plastochromanol-8 and α-tocotrienol that showed more than two times higher values. In addition, PEF pretreatments significantly contributed to the extraction of all individual polyphenolic compounds, while more than two times higher concentrations were found for gallic, p-coumaric and ferulic acids. Moreover, PEF assisted SC CO₂ extraction showed favorable effect on the extraction of the most abundant fatty acid, linoleic acid. Finally, the highest concentrations of both lipophilic and hydrophilic compounds were extracted by PEF pretreatment of higher intensity.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Natka Ćurko*, Katarina Lukić, Ana Jurinjak Tušek, Sandra Balbino, Tomislava Vukušić Pavičić, Marina Tomašević, Ivana Radojčić Redovniković, Karin Kovačević Ganić

University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia

Contact the author*

Keywords

Grape pomace, Grape seed oil, Pulsed electric fields (PEF), Supercritical CO₂ (SC CO₂)

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

PERCEPTUAL INTERACTIONS PHENOMENA INVOLVING VARIOUS VOLATILE COMPOUND FAMILIES LINKED TO SOME FRUITY NOTES IN BORDEAUX RED WINES

Fruity notes play a key role in the consumer’s appreciation of Bordeaux red wines. If literature provides a lot of knowledge about the nature of volatile compounds involved in this fruity expression, the sensory phenomena involving these compounds in mixture still need to be explored. Considering previous sensory works about the impact of esters and some overripening compounds, the goal of this work was to study the implication of perceptual interactions involving red wine odorant compounds of diverse origins and described as potentially affecting fruity aromatic expression.

Read More

ADDITION OF OAK WOOD ALTERNATIVE PRODUCTS: QUALITATIVE AND SENSORIAL EFFECTS FOR A WHITE WINE OF ALIGOTE

Wines matured in contact with wood are extremely popular with consumers all over the world. Oak wood allows the organoleptic characteristics of wine to be modified. Wines are enriched with volatile and non-volatile compounds extracted from the wood. The aromas extracted from oak wood contribute to the construction of the wine’s aromatic profile and the main polyphenols extracted can modify taste perceptions such as astringency and bitterness. All the compounds extracted from the wood thus contribute to the balance and quality of the wines.

Read More

FACTORS AFFECTING QUERCETIN SOLUBILITY IN SANGIOVESE RED WINE: FIRST RESULTS

Quercetin (Q) is present in grape in form of glycosides and as aglycone. These compounds are extracted from grape skins during winemaking. In wines, following the hydrolysis reactions, the amount of quercetin aglycon can exceed its solubility value. Unfortunately, a threshold solubility concentration for quercetin in wine is not easy to determine because it depends on wine matrix (Gambuti et al., 2020).

Read More

THE FLAVANOL PROFILE OF SKIN, SEED, WINES, AND POMACE ARE CHARACTERISTIC OF EACH TYPOLOGY AND CONTRIBUTES TO UNDERSTAND THE FLAVAN- 3-OLS EXTRACTION DURING RED WINEMAKING

Wine flavanols are extracted from grape skin and seeds along red winemaking. Potentially, eight flavan-3-ol subunits may be present as monomers or as tannins constituents, being these catechin, epicathechin, gallocatechin, epigallocatechin end the gallates of the mentioned units. In this work the flavanol profiles of grape skins and seeds before (grapes) and after (pomace) red winemaking were studied together with the one in the corresponding wines. The trials were made over two vintages in Vitis vinifera cv. Tannat, Syrah and Marselan from Uruguay.

Read More

THE INFLUENCE OF COMMERCIAL SACCHAROMYCES CEREVISIAE ON THE POLY-SACCHARIDES AND OTHER CHEMICAL PROFILES OF NEW ZEALAND PINOT NOIR WINES

Wine polysaccharides (PS) play an important role in balancing mouthfeel and stability of wine and even influence aroma volatility. Despite this, there is limited research into the effect of winemaking additives on the polysaccharide profile and other macromolecules of New Zealand (NZ) Pinot noir wine. In this study the influence of a selection of commercial S. cerevisiae strains on the chemical profile, including polysaccharides, of New Zealand Pinot noir (PN) wine was investigated. Research scale PN fermentations using five strains of commercially available S. cerevisiae (Lalvin EC1118 and RC212, Levuline BRG YSEO, Viallate Ferm R71 and R82) were undertaken. PS were qualified and quantified using HPLC-RID.

Read More