Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees
This study presents the results of conventional aqueous (CE) and non-conventional ultrasound-assisted (UAE) extractions of polyphenolic compounds from lees extracts of red wine varieties (Merlot and Vranac). The effect of ultrasound extraction time (t, s), and amplitude (A,%) from a 400 W ultrasound...
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doaj-52c7cff831154d5cb45c953c01e0e1472020-11-25T02:37:37ZengMDPI AGFoods2304-81582020-04-01947247210.3390/foods9040472Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine LeesFilip Dujmić0Karin Kovačević Ganić1Duska Ćurić2Sven Karlović3Tomislav Bosiljkov4Damir Ježek5Rajko Vidrih6Janez Hribar7Emil Zlatić8Tihomir Prusina9Sucheta Khubber10Francisco J. Barba11Mladen Brnčić12Laboratory for Thermodynamics, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaLaboratory for Technology and Analysis of Wine, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaLaboratory for Cereal Chemistry and Technology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaLaboratory for Unit Operations, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaLaboratory for Unit Operations, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaLaboratory for Unit Operations, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaDepartment of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, SloveniaDepartment of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, SloveniaDepartment of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, SloveniaČitluk Winery dd, Kralja Tomislava 28, 88260 Čitluk, Bosnia and HerzegovinaFood Engineering and Nutrition, Center of Innovative and Applied Bioprocessing, Mohali 140306, Punjab, IndiaNutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, 46100 Burjassot, València, SpainLaboratory for Thermodynamics, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaThis study presents the results of conventional aqueous (CE) and non-conventional ultrasound-assisted (UAE) extractions of polyphenolic compounds from lees extracts of red wine varieties (Merlot and Vranac). The effect of ultrasound extraction time (t, s), and amplitude (A,%) from a 400 W ultrasound processor with different ultrasonic probes diameters (Ds, mm) on the amount and profile of polyphenolic compounds in the obtained extracts was investigated and compared to CE. The optimal conditions resulting in maximum extraction of phenolic compounds were: Probe diameter of 22 mm, amplitude 90% and extraction time for Vranac wine lees 1500 s and for Merlot wine lees extraction time of 1361 s. UAE proved to be significantly more effective in enhancing the extraction capacity of trans-resveratrol glucoside (30.57% to 300%), trans-resveratrol (36.36% to 45.75%), quercetin (39.94% to 43.83%), kaempferol (65.13% to 72.73%), petunidin-3-glucoside (41.53% to 64.95%), malvidin-3-glucoside (47.63% to 89.17%), malvidin-3-(6-O-acetyl) glucoside (23.84% to 49.74%), and malvidin-3-(6-O-p-coumaroyl) glucoside (26.77% to 34.93%) as compared to CE. Ultrasound reduced the extraction time (2.5-fold) and showed an increase of antioxidant potential by 76.39% (DPPH) and 125.83% (FRAP) compared to CE.https://www.mdpi.com/2304-8158/9/4/472Non-conventional ultrasoundwine leesextraction parametersHPLCantioxidants |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Filip Dujmić Karin Kovačević Ganić Duska Ćurić Sven Karlović Tomislav Bosiljkov Damir Ježek Rajko Vidrih Janez Hribar Emil Zlatić Tihomir Prusina Sucheta Khubber Francisco J. Barba Mladen Brnčić |
spellingShingle |
Filip Dujmić Karin Kovačević Ganić Duska Ćurić Sven Karlović Tomislav Bosiljkov Damir Ježek Rajko Vidrih Janez Hribar Emil Zlatić Tihomir Prusina Sucheta Khubber Francisco J. Barba Mladen Brnčić Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees Foods Non-conventional ultrasound wine lees extraction parameters HPLC antioxidants |
author_facet |
Filip Dujmić Karin Kovačević Ganić Duska Ćurić Sven Karlović Tomislav Bosiljkov Damir Ježek Rajko Vidrih Janez Hribar Emil Zlatić Tihomir Prusina Sucheta Khubber Francisco J. Barba Mladen Brnčić |
author_sort |
Filip Dujmić |
title |
Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees |
title_short |
Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees |
title_full |
Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees |
title_fullStr |
Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees |
title_full_unstemmed |
Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees |
title_sort |
non-thermal ultrasonic extraction of polyphenolic compounds from red wine lees |
publisher |
MDPI AG |
series |
Foods |
issn |
2304-8158 |
publishDate |
2020-04-01 |
description |
This study presents the results of conventional aqueous (CE) and non-conventional ultrasound-assisted (UAE) extractions of polyphenolic compounds from lees extracts of red wine varieties (Merlot and Vranac). The effect of ultrasound extraction time (t, s), and amplitude (A,%) from a 400 W ultrasound processor with different ultrasonic probes diameters (Ds, mm) on the amount and profile of polyphenolic compounds in the obtained extracts was investigated and compared to CE. The optimal conditions resulting in maximum extraction of phenolic compounds were: Probe diameter of 22 mm, amplitude 90% and extraction time for Vranac wine lees 1500 s and for Merlot wine lees extraction time of 1361 s. UAE proved to be significantly more effective in enhancing the extraction capacity of trans-resveratrol glucoside (30.57% to 300%), trans-resveratrol (36.36% to 45.75%), quercetin (39.94% to 43.83%), kaempferol (65.13% to 72.73%), petunidin-3-glucoside (41.53% to 64.95%), malvidin-3-glucoside (47.63% to 89.17%), malvidin-3-(6-O-acetyl) glucoside (23.84% to 49.74%), and malvidin-3-(6-O-p-coumaroyl) glucoside (26.77% to 34.93%) as compared to CE. Ultrasound reduced the extraction time (2.5-fold) and showed an increase of antioxidant potential by 76.39% (DPPH) and 125.83% (FRAP) compared to CE. |
topic |
Non-conventional ultrasound wine lees extraction parameters HPLC antioxidants |
url |
https://www.mdpi.com/2304-8158/9/4/472 |
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