A Design of Experiments Strategy to Enhance the Recovery of Polyphenolic Compounds from <i>Vitis vinifera</i> By-Products through Heat Reflux Extraction
The aim of the present study was to establish the best experimental conditions that lead to the extracts richest in polyphenolic compounds obtained from pomace and canes of <i>Vitis vinifera</i>. In this regard, a D-Optimal design of experiments (DoE) method was applied to investigate th...
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doaj-983f0adf5f4a4f35a264df853c4dcbd62020-11-25T01:11:53ZengMDPI AGBiomolecules2218-273X2019-09-0191052910.3390/biom9100529biom9100529A Design of Experiments Strategy to Enhance the Recovery of Polyphenolic Compounds from <i>Vitis vinifera</i> By-Products through Heat Reflux ExtractionMirela L. Moldovan0Sonia Iurian1Cristina Puscas2Radu Silaghi-Dumitrescu3Daniela Hanganu4Catalina Bogdan5Laurian Vlase6Ilioara Oniga7Daniela Benedec8Department of Dermopharmacy and Cosmetics, Iuliu Hatieganu University of Medicine and Pharmacy, 12 I. Creangă Street, 400010 Cluj-Napoca, RomaniaDepartment of Pharmaceutical Technology and Biopharmacy, Iuliu Hatieganu University of Medicine and Pharmacy, 41 Victor Babes Street, 400012 Cluj-Napoca, RomaniaDepartment of Chemistry and Chemical Engineering, Babeş-Bolyai University, 400028 Cluj-Napoca, RomaniaDepartment of Chemistry and Chemical Engineering, Babeş-Bolyai University, 400028 Cluj-Napoca, RomaniaDepartment of Pharmacognosy, Iuliu Hatieganu University of Medicine and Pharmacy, 12 I. Creangă Street, 400010 Cluj-Napoca, RomaniaDepartment of Dermopharmacy and Cosmetics, Iuliu Hatieganu University of Medicine and Pharmacy, 12 I. Creangă Street, 400010 Cluj-Napoca, RomaniaDepartment of Pharmaceutical Technology and Biopharmacy, Iuliu Hatieganu University of Medicine and Pharmacy, 41 Victor Babes Street, 400012 Cluj-Napoca, RomaniaDepartment of Pharmacognosy, Iuliu Hatieganu University of Medicine and Pharmacy, 12 I. Creangă Street, 400010 Cluj-Napoca, RomaniaDepartment of Pharmacognosy, Iuliu Hatieganu University of Medicine and Pharmacy, 12 I. Creangă Street, 400010 Cluj-Napoca, RomaniaThe aim of the present study was to establish the best experimental conditions that lead to the extracts richest in polyphenolic compounds obtained from pomace and canes of <i>Vitis vinifera</i>. In this regard, a D-Optimal design of experiments (DoE) method was applied to investigate the extraction process parameters from each of three materials: red pomace (RP), white pomace (WP) and canes (C). The input variables were the extraction temperature and the ethanol ratio and as response, the total polyphenols content (TPC) was determined. A design space was generated for each of the plant materials and the most concentrated polyphenol extracts were obtained using 50% ethanol at a temperature of 80 °C. Further, the phenolic profiles of the concentrated extracts were detected by LC/MS/MS and the results showed that WP extract was richer in polyphenolic compounds, both flavonoid and phenolic acids, followed by the RP and C extracts. The antioxidant assays revealed that WP and RP extracts exhibited a higher antioxidant activity which correlated to the high content of polyphenols. These findings revealed that RP, WP and C, currently considered agricultural wastes from winery, may be valorized as an important source of natural antioxidants.https://www.mdpi.com/2218-273X/9/10/529<i>vitis vinifera</i>pomacecanespolyphenolic compoundsantioxidant activitydesign of experimentswaste management |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Mirela L. Moldovan Sonia Iurian Cristina Puscas Radu Silaghi-Dumitrescu Daniela Hanganu Catalina Bogdan Laurian Vlase Ilioara Oniga Daniela Benedec |
spellingShingle |
Mirela L. Moldovan Sonia Iurian Cristina Puscas Radu Silaghi-Dumitrescu Daniela Hanganu Catalina Bogdan Laurian Vlase Ilioara Oniga Daniela Benedec A Design of Experiments Strategy to Enhance the Recovery of Polyphenolic Compounds from <i>Vitis vinifera</i> By-Products through Heat Reflux Extraction Biomolecules <i>vitis vinifera</i> pomace canes polyphenolic compounds antioxidant activity design of experiments waste management |
author_facet |
Mirela L. Moldovan Sonia Iurian Cristina Puscas Radu Silaghi-Dumitrescu Daniela Hanganu Catalina Bogdan Laurian Vlase Ilioara Oniga Daniela Benedec |
author_sort |
Mirela L. Moldovan |
title |
A Design of Experiments Strategy to Enhance the Recovery of Polyphenolic Compounds from <i>Vitis vinifera</i> By-Products through Heat Reflux Extraction |
title_short |
A Design of Experiments Strategy to Enhance the Recovery of Polyphenolic Compounds from <i>Vitis vinifera</i> By-Products through Heat Reflux Extraction |
title_full |
A Design of Experiments Strategy to Enhance the Recovery of Polyphenolic Compounds from <i>Vitis vinifera</i> By-Products through Heat Reflux Extraction |
title_fullStr |
A Design of Experiments Strategy to Enhance the Recovery of Polyphenolic Compounds from <i>Vitis vinifera</i> By-Products through Heat Reflux Extraction |
title_full_unstemmed |
A Design of Experiments Strategy to Enhance the Recovery of Polyphenolic Compounds from <i>Vitis vinifera</i> By-Products through Heat Reflux Extraction |
title_sort |
design of experiments strategy to enhance the recovery of polyphenolic compounds from <i>vitis vinifera</i> by-products through heat reflux extraction |
publisher |
MDPI AG |
series |
Biomolecules |
issn |
2218-273X |
publishDate |
2019-09-01 |
description |
The aim of the present study was to establish the best experimental conditions that lead to the extracts richest in polyphenolic compounds obtained from pomace and canes of <i>Vitis vinifera</i>. In this regard, a D-Optimal design of experiments (DoE) method was applied to investigate the extraction process parameters from each of three materials: red pomace (RP), white pomace (WP) and canes (C). The input variables were the extraction temperature and the ethanol ratio and as response, the total polyphenols content (TPC) was determined. A design space was generated for each of the plant materials and the most concentrated polyphenol extracts were obtained using 50% ethanol at a temperature of 80 °C. Further, the phenolic profiles of the concentrated extracts were detected by LC/MS/MS and the results showed that WP extract was richer in polyphenolic compounds, both flavonoid and phenolic acids, followed by the RP and C extracts. The antioxidant assays revealed that WP and RP extracts exhibited a higher antioxidant activity which correlated to the high content of polyphenols. These findings revealed that RP, WP and C, currently considered agricultural wastes from winery, may be valorized as an important source of natural antioxidants. |
topic |
<i>vitis vinifera</i> pomace canes polyphenolic compounds antioxidant activity design of experiments waste management |
url |
https://www.mdpi.com/2218-273X/9/10/529 |
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