Optimization of polyphenol extraction from red grape pomace using aqueous glycerol/tartaric acid mixtures and response surface methodology |
| |
| Authors: | Dimitris P Makris Vassiliki Passalidi Stamatina Kallithraka Ioannis Mourtzinos |
| |
| Institution: | 1. School of Environment, University of the Aegean, Myrina, Lemnos, Greece;2. Department of Food Science &3. Human Nutrition, Agricultural University of Athens, Athens, Greece;4. Faculty of Agriculture, Forestry &5. Natural Environment, Aristotle University of Thessaloniki, Thessaloniki, Greece |
| |
| Abstract: | Grape pomace is a food industry waste containing a high burden of antioxidant polyphenols and several methodologies have been developed for their efficient extraction. However, a sustainable and environmentally friendly process should involve recovery means composed of benign, non-toxic solvents, such as tartaric acid and glycerol, which are natural food constituents. In this line, this study examined the extraction of polyphenols using aqueous tartaric acid/glycerol solutions. The aim was to assess the role of acid and glycerol concentration in the extraction yield, employing a Box-Behnken experimental design and response surface methodology. The results showed that solutions containing only glycerol (20%, w/v) are more suitable for retrieving polyphenols, flavonoids, and pigments from grape pomace, while tartaric acid exerted a negative effect in this regard, when tested at concentrations up to 2% (w/v). |
| |
| Keywords: | Antioxidants extraction glycerol polyphenols red grape pomace tartaric acid |
|
|
