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…

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

EFFECTS OF DIFFERENT PRUNING TYPES ON CHARENTE UGNI BLANC GRAPE AND WINE QUALITY

Since the use of sodium arsenite was banned in 2001, Grapevine Trunk Diseases (GTDs) have become even more widespread increasing (1).To avoid pathogen entry, pruning, an age-old practice, is increa- singly coming to the fore. As the vine is a liana (2), any excessive woody proliferation has to be stopped. This can preserve grapevine life, provided it does not damage the diaphragm.

Read More

REVEALING THE ORIGIN OF BORDEAUX WINES WITH RAW 1D-CHROMATOGRAMS

Understanding the composition of wine and how it is influenced by climate or wine-making practices is a challenging issue. Two approaches are typically used to explore this issue. The first approach uses chemical
fingerprints, which require advanced tools such as high-resolution mass spectrometry and multidimensional chromatography. The second approach is the targeted method, which relies on the widely available 1-D GC/MS, but involves integrating the areas under a few peaks which ends up using only a small fraction of the chromatogram.

Read More

OENOLOGICAL STRATEGIES FOR THE REMOVAL OF PINKING IN WHITE WINE

The pinking of in white wine is the turning of color from yellow to salmon hue. White wines obtained from certain grape varieties (e.g. Chardonnay, Sauvignon blanc, Riesling, Trebbiano di Lugana) showed to be susceptible to pinking [1] that has been evaluated by an assay providing the addition of hydrogen peroxide. Even if its appearance does not seem to affect the sensory properties [2], strategies are necessary for its removal. Nowadays, the treatment with polyvinylpolipirroline (PVPP) was reported to significantly decrease the pink color [3].

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