The objective of the present study was the recovery and selective separation of phenolics from grape marc and lees, two primary wastes from wine-making industry, with solvent extraction method, optimized using One-Factor-at-a-Time method (OFAT) and Response Surface Methodology (RSM). Phenolics from the whole fresh grapes have been studied in previous work, but not the valorization of wine wastes and their phenolic content. Extraction resulted in 19, 15 and 10 mg/g (dry weight) total phenolics with 96%, 87% and 64% antioxidant activity from red, white marc and white lees, respectively. Extracts thus obtained were subsequently treated with several sorbents followed by HCl-desorption. NaOH and CH3OH treated zeolite and aluminum oxide, respectively, performed better, separating phenolics up to 93% from total sugars. The latter resulted in a fraction containing up to 50% of the initial phenolics holding the antioxidant activity (up to 85%) of the initial extract. The results indicate the significance of the applied methodology being fast and low cost for the selective recovery of phenolics from wine wastes.
References
[1]
Lafka, T.-I., Sinanoglou, V. and Lazos, E.S. (2007) On the Extraction and Antioxidant Activity of Phenolic Compounds from Winery Wastes. Food Chemistry, 104, 1206-1214. http://dx.doi.org/10.1016/j.foodchem.2007.01.068
[2]
Spigno, G. and De Faveri, D.M. (2007) Antioxidants from Grape Stalks and Marc: Influence of Extraction Procedure on Yield, Purity and Antioxidant Power of the Extracts. Journal of Food Engineering, 78, 793-801.
http://dx.doi.org/10.1016/j.jfoodeng.2005.11.020
[3]
Xia, E.-Q., Deng, G.-F., Guo, Y.-J. and Li, H.-B. (2010) Biological Activities of Polyphenols from Grapes. International Journal of Molecular Sciences, 11, 622-646. http://dx.doi.org/10.3390/ijms11020622
[4]
Rockenbach, I.I., Rodrigues, E., Gonzaga, L.V., Caliari, V., Genovese, M.I., Gonçalves, A.E.S.S. and Fett, R. (2011) Phenolic Compounds Content and Antioxidant Activity in Pomace from Selected Red Grapes (Vitis vinifera L. and Vitis labrusca L.) Widely Produced in Brazil. Food Chemistry, 127, 174-179.
http://dx.doi.org/10.1016/j.foodchem.2010.12.137
[5]
Brewer, M. (2011) Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications. Comprehensive Reviews in Food Science and Food Safety, 10, 221-247.
http://dx.doi.org/10.1111/j.1541-4337.2011.00156.x
[6]
Soto, M.L., Conde, E., González-López, N., Conde, M.J., Moure, A., Sineiro, J. and Parajó, J.C. (2012) Recovery and Concentration of Antioxidants from Winery Wastes. Molecules, 17, 3008-3024.
http://dx.doi.org/10.3390/molecules17033008
[7]
Louli, V., Ragoussis, N. and Magoulas, K. (2004) Recovery of Phenolic Antioxidants from Wine Industry By-Products. Bioresource Technology, 92, 201-208. http://dx.doi.org/10.1016/j.biortech.2003.06.002
[8]
Aizpurua-Olaizola, O., Ormazabal, M., Vallejo, A., Olivares, M., Navarro, P., Etxebarria, N. and Usobiaga, A. (2015) Optimization of Supercritical Fluid Consecutive Extractions of Fatty Acids and Polyphenols from Vitis vinifera Grape Wastes. Journal of Food Science, 80, 101-107. http://dx.doi.org/10.1111/1750-3841.12715
[9]
Mateo, J.J. and Maicas, S. (2015) Valorization of Winery and Oil Mill Wastes by Microbial Technologies. Food Research International, 73, 13-25. http://dx.doi.org/10.1016/j.foodres.2015.03.007
[10]
Rastogi, N.K., Rajesh, G. and Shamala, T.R. (1998) Optimization of Enzymatic Degradation of Coconut Residue. Journal of the Science of Food and Agriculture, 76, 129-134.
http://dx.doi.org/10.1002/(SICI)1097-0010(199801)76:1<129::AID-JSFA909>3.0.CO;2-C
[11]
Matsakidou, A., Mantzouridou, F.Th. and Kiosseoglou, V. (2015) Optimization of Water Extraction of Naturally Emulsified Oil from Maize Germ. LWT-Food Science and Technology, 63, 206-213.
http://dx.doi.org/10.1016/j.lwt.2015.03.039
[12]
Lin, S.-H. and Juang, R.-S. (2009) Adsorption of Phenol and Its Derivatives from Water Using Synthetic Resins and Low-Cost Natural Adsorbents: A Review. Journal of Environmental Management, 90, 1336-1349.
http://dx.doi.org/10.1016/j.jenvman.2008.09.003
[13]
Soto, M.L., Moure, A., Domínguez, H. and Parajó, J.C. (2011) Recovery, Concentration and Purification of Phenolic Compounds by adsorption: A Review. Journal of Food Engineering, 105, 1-27.
http://dx.doi.org/10.1016/j.jfoodeng.2011.02.010
[14]
Kramer, M., Bruns, R.A., Sedlatschek, R., Carle, R. and Kammerer, D.R. (2012) Evaluation of the Adsorption Behavior of Polyacetylenes onto a Food-Grade Resin for the Debittering of Carrot Juice. European Food Research and Technology, 234, 779-787. http://dx.doi.org/10.1007/s00217-012-1686-y
[15]
Damjanovic, L., Rakic, V., Rac, V., Stosic, D. and Auroux, A. (2010) The Investigation of Phenol Removal from Aqueous Solutions by Zeolites as Solid Adsorbents. Journal of Hazardous Materials, 184, 477-484.
http://dx.doi.org/10.1016/j.jhazmat.2010.08.059
[16]
Yousef, R.I., El-Eswed, B. and Ala, H. (2011) Adsorption Characteristics of Natural Zeolites as Solid Adsorbents for Phenol Removal from Aqueous Solutions: Kinetics, Mechanism, and Thermodynamics Studies. Chemical Engineering Journal, 171, 1143-1149. http://dx.doi.org/10.1016/j.cej.2011.05.012
[17]
Akhlaghian, F., Ghadermazi, M. and Chenarani, B. (2014) Removal of Phenolic Compounds by Adsorption on Nano Structured Aluminosilicates. Journal of Environmental Chemical Engineering, 2, 543-549.
http://dx.doi.org/10.1016/j.jece.2013.10.009
[18]
Asmaly, H.A., Saleh, T.A., Laoui, T., Gupta, V.K. and Atieh, M.A. (2015) Enhanced Adsorption of Phenols from Liquids by Aluminum Oxide/Carbon Nanotubes: Comprehensive Study from Synthesis to surface Properties. Journal of Molecular Liquids, 206, 176-182. http://dx.doi.org/10.1016/j.molliq.2015.02.028
[19]
Singleton, V.L., Orthofer, R. and Lamuela-Raventos, R.M. (1999) Analysis of Total Phenols and Other Oxidation Substrates and Antioxidants by Means of Folin-Ciocalteu Reagent. Methods in Enzymology, 299, 152-178.
http://dx.doi.org/10.1016/S0076-6879(99)99017-1
[20]
Miller, G.L. (1959) Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar. Analytical Chemistry, 31, 426-428. http://dx.doi.org/10.1021/ac60147a030
[21]
Blois, M.S. (1958) Antioxidant Determinations by the Use of a Stable Free Radical. Nature, 181, 1199-1200.
http://dx.doi.org/10.1038/1811199a0
[22]
Myers, R.H. and Montgomery, D.C. (2002) Response Surface Methodology. Experimental Designs for Fiting Response Surfaces I. Second Edition, John Wiley & Sons Inc., New York, 303-376.
[23]
Annegowda, H., Bhat, R., Min-Tze, L., Karim, A. and Mansor, S. (2012) Influence of Sonication Treatments and Extraction Solvents on the Phenolics and Antioxidants in Star Fruits. Journal of Food Science and Technology, 49, 510-514. http://dx.doi.org/10.1007/s13197-011-0435-8
[24]
Cacace, J. and Mazza, G. (2003) Optimization of Extraction of Anthocyanins from Black Currants with Aqueous Ethanol. Journal of Food Science, 68, 240-248. http://dx.doi.org/10.1111/j.1365-2621.2003.tb14146.x
[25]
Mildner-Szkudlarz, S., Zawirska-Wojtasiak, R. and Gosliński, M. (2010) Phenolic Compounds from Winemaking Waste and Its Antioxidant Activity towards Oxidation of Rapeseed Oil. International Journal of Food Science & Technology, 45, 2272-2280. http://dx.doi.org/10.1111/j.1365-2621.2010.02397.x
[26]
Madhujith, T. and Shahidi, F. (2009) Effect of Alkaline Hydrolysis of Barley Extracts on Antioxidant Efficacy. Food Chemistry, 117, 615-620. http://dx.doi.org/10.1016/j.foodchem.2009.04.055
[27]
Czitrom, V. (1999) One-Factor-at-a-Time versus Designed Experiments. The American Statistician, 53, 126-131.
[28]
Sprynskyy, M., Ligor, T., Lebedynets, M. and Buszewski, B. (2009) Kinetic and Equilibrium Studies of Phenol Adsorption by Natural and Modified Forms of the Clinoptilolite. Journal of Hazardous Materials, 169, 847-854.
http://dx.doi.org/10.1016/j.jhazmat.2009.04.019
[29]
Aravindhan, R., Rao, J.R. and Nair, B.U. (2009) Application of a Chemically Modified Green Macro Alga as a Biosorbent for Phenol Removal. Journal of Environmental Management, 90, 1877-1883.
http://dx.doi.org/10.1016/j.jenvman.2008.12.005
[30]
Chethan, S. and Malleshi, N. (2007) Finger Millet Polyphenols: Optimization of Extraction and the Effect of pH on Their Stability. Food Chemistry, 105, 862-870. http://dx.doi.org/10.1016/j.foodchem.2007.02.012
[31]
Gupta, V.K., Agarwal, S. and Saleh, T.A. (2011) Synthesis and Characterization of Alumina-Coated Carbon Nanotubes and Their Application for Lead Removal. Journal of Hazardous Materials, 185, 17-23.
http://dx.doi.org/10.1016/j.jhazmat.2010.08.053
[32]
Li, X., Huang, J., Wang, Z., Jiang, X., Yu, W., Zheng, Y. and He, N. (2014) Alkaline Extraction and Acid Precipitation of Phenolic Compounds from Longan (Dimocarpus longan L.) Seeds. Separation and Purification Technology, 124, 201-206. http://dx.doi.org/10.1016/j.seppur.2014.01.030
