Abstract
Cloud Point Extraction (CPE) technique was used to recover phenolic compounds from wine sludge wastes using lecithin as a surfactant. Lecithin is a safe natural product with no toxicity and, therefore, no separation of recovered phenolic substances from the surfactant system is required to use them in food systems. A progressive optimization sequence involving multiple recovery stages (up to three), various surfactant concentrations (2, 5, 10, 15% w/v), different temperatures (35–55 °C) and pH values (2.5–5.0) was followed to optimize the CPE procedure. The efficiency of the CPE procedure after altering the above parameters was determined by the recovery of polyphenols after CPE procedure. According to the results, a surfactant concentration of 5%, the use of multiple CPE steps, a pH value of 3 and a temperature of 40 °C were the optimal conditions for the separation of phenolic compounds from wine sludge using lecithin as a surfactant. In addition, the antioxidant activity of the extracts was determined using various methods, namely DPPH•, Rancimat and Differential Scanning Calorimetry. The surfactant rich phases (which include the polyphenols extracted from the waste) showed high antioxidant activity.
Graphic abstract
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
Data availability
The data of this manuscript are freely available.
References
Arya SS, Kaimal AM, Chib M, Sonawane SK, Show PL (2019) Novel, energy efficient and green cloud point extraction: technology and applications in food processing. J Food Sci Technol 56:524–534. https://doi.org/10.1007/s13197-018-3546-7
Batra G, Gortzi O, Lalas S, Galidi A, Alibade A, Nanos GD (2017) Enhanced antioxidant activity of Capsicum annuum L. and Moringa oleifera L. Extracts after encapsulation in microemulsions. J Chem Eng 1:15. https://doi.org/10.3390/chemengineering1020015
Beltran FJ, Garcia-Araya JF, Alvarez PM (1999) Wine distillery wastewater degradation. 1. Oxidative treatment using ozone and its effect on the wastewater biodegradability. J Agric Food Chem 47:3911–3918. https://doi.org/10.3155/1047-3289.60.4.454
Bonilla F, Mayen M, Merida J, Medina M (1999) Extraction of phenolic compounds from red grape marc for use as food lipid antioxidants. Food Chem 66:209–215. https://doi.org/10.1016/S0308-8146(99)00046-1
Chatzilazarou A, Katsoyannos E, Gortzi O, Lalas S, Paraskevopoulos Y, Dourtoglou E, Tsaknis J (2010) Removal of polyphenols from wine sludge using cloud point extraction. J Air Waste Manage Assoc 60:454–459. https://doi.org/10.3155/1047-3289.60.4.454
Da Ros C, Cavinato C, Cecchi F, Bolzonella D (2014) Anaerobic co-digestion of winery waste and waste activated sludge: aAssessment of process feasibility. Water Sci Technol 69:269–277. https://doi.org/10.2166/wst.2013.692
Fuster MD, Lampi AM, Hopia A, Kamal-Eldin A (1998) Effects of α- and γ-tocopherols on the autoxidation of purified sunflower triacylglycerols. Lipids 33:715–722
Gortzi O, Lalas S, Chatzilazarou A, Katsoyannos E, Papaconstandinou S, Dourtoglou E (2008) Recovery of natural antioxidants from olive mill wastewater using Genapol-X080. J Am Oil Chem Soc 85:133–140. https://doi.org/10.1007/s11746-007-1180-z
Han F, Yin R, Shi X, Jia Q, Liu H, Yao H, Xu L, Li S (2008) Cloud point extraction-HPLC method for determination and pharmacokinetic study of flurbiprofen in rat plasma after oral and transdermal administration. J Chromatogr B 868:64–69. https://doi.org/10.1016/j.jchromb.2008.04.024
Kahl R (1992) Butylated hydroxytoluene toxicity. In: Ong ASH, Packer L (eds) Lipid-soluble antioxidants: Biochemistry and clinical applications. Birkhäuser Verlag, Basel, Switzerland, pp 590–605. https://doi.org/10.1007/978-3-0348-7432-8
Katsoyannos E, Chatzilazarou A, Gortzi O, Lalas S, Konteles S, Tataridis P (2006) Application of cloud point extraction using surfactants in the isolation of physical antioxidants (phenols) from olive mill wastewater. Fresen Environ Bull 15:1122–1125
Katsoyannos E, Gortzi O, Chatzilazarou A, Athanasiadis V, Tsaknis J, Lalas S (2012) Evaluation of the suitability of low hazard surfactants for the separation of phenols and carotenoids from red-flesh orange juice and olive mill wastewater using cloud point extraction. J Sep Sci 35:2665–2670. https://doi.org/10.1002/jssc.201200356
Lalas S, Dourtoglou V (2003) Use of rosemary extract in preventing oxidation during deep fat frying of potato chips. J Am Oil Chem Soc 80:579–583. https://doi.org/10.1007/s11746-003-0741-x
Lalas S, Alibade A, Bozinou E, Makris DP (2019) Drying optimisation to obtain carotenoid-enriched extracts from industrial peach processing waste (pomace). Beverages 5:43. https://doi.org/10.3390/beverages5030043
Mahugo Santana C, Sosa Ferrera Z, Santana Rodríguez JJ (2002) Use of non-ionic surfactant solutions for the extraction and preconcentration of phenolic compounds in water prior to their HPLC-UV detection. Analyst 127:1031–1037. https://doi.org/10.1039/b202092k
More PR, Arya SS (2019) A novel, green cloud point extraction and separation of phenols and flavonoids from pomegranate peel: an optimization study using RCCD. J Environ Chem Eng 7:103306. https://doi.org/10.1016/j.jece.2019.103306
Nieuwenhuyzen WV (2010) Lecithin and other phospholipids. In: Kjellin M, Johansson I (eds) Surfactants from renewable resources. Wiley, New York, pp 191–212. https://doi.org/10.1002/9780470686607.ch10
Paleologos EK, Giokas DL, Karayannis MI (2005) Micelle-mediated separation and cloud-point extraction. TrAC 24:426–436. https://doi.org/10.1016/j.trac.2005.01.013
Pandey KB, Rizvi SI (2010) Markers of oxidative stress in erythrocytes and plasma during aging in humans. Oxid Med Cell Longev 3:2–12. https://doi.org/10.4161/oxim.3.1.10476
Paz MF, Marques RV, Schumann C, Corrêa LB, Corrêa ÉK (2015) Característicastecnológicas de pãeselaborados com farelo de arrozdesengordurado. BrazJ Food Technol 18:128–136. https://doi.org/10.1590/1981-6723.6014
Piovesana A, Bueno MM, Klajn VM (2013) Elaboração e aceitabilidade de biscoitosenriquecidos com aveia e farinha de bagaço de uva. Br J Food Technol 16:68–72. https://doi.org/10.1590/S1981-67232013005000007
Raiti J, Kiai H, Hafidi A (2015) Aqueous micellar two-phase extraction of phenolic compounds from pretreated olive mill wastewaters. International Conference “Industrial waste and wastewater treatment and valorization”, Athens, Greece. https://uest.ntua.gr/iwwatv/proceedings/Proceedings.html
Council Regulation (EC) No 1493/1999. Official Journal of the European Communities, 14–07–1999, L179/1
Sharma RK (2014) Surfactants: basics and versatility in food industries. PharmaTutor 2:17–29
Sosa Ferrera Z, Padron Sanz C, Mahugo Santana C, Santana-Rondriquez JJ (2004) The use of micellar systems in the extraction and preconcentration of organic pollutants in environmental samples. Trends Analyt Chem 23:479–488. https://doi.org/10.1016/S0165-9936(04)00732-0
Soto ML, Conde E, López NG, Conde MJ, Moure A, Sineiro J, Falqué E, Domínguez H, Núñez MJ, Parajó JC (2012) Recovery and concentration of antioxidants from winery wastes. Molecules 17:3008–3024. https://doi.org/10.3390/molecules17033008
Spigno G, De Faveri DM (2007) Antioxidants from grape stalks and marc: influence of extraction procedure on yield, purity and antioxidant power of the extracts. J Food Eng 78:793–801. https://doi.org/10.1016/j.jfoodeng.2005.11.020
Stamatopoulos K, Katsoyannos E, Chatzilazarou A (2014) Antioxidant activity and thermal stability of oleuropein and related phenolic compounds of olive leaf extract after separation and concentration by salting-out-assisted cloud point extraction. Antioxidants 3:229–244. https://doi.org/10.3390/antiox3020229
Vasconcelos Botelho R, DatschBennemann G, Reyes Torres Y, Jefferson Sato A (2018) Potential for use of the residues of the wine industry in human nutrition and as agricultural input. In: Jordão AM, Cosme F (eds) Grapes and Wines—advances in production, processing, analysis and valorization. IntechOpen, London, pp 326–335. https://doi.org/10.5772/intechopen.73132
Vichapong J, Santaladchaiyakit Y, Burakham R, Srijaranai S (2014) Cloud-point extraction and reversed-phase high performance liquid chromatography for analysis of phenolic compounds and their antioxidant activity in Thai local wines. J Food Sci Technol 51:664–672. https://doi.org/10.1007/s13197-011-0556-0
Wang L, Cai YQ, He B, Yuan CG, Shen DZ, Sha J, Jiang GB (2006) Determination of estrogens in water by HPLC–UV using cloud point extraction. Talanta 70:47–51. https://doi.org/10.1016/j.talanta.2006.01.013
Xu Q, Nakajima M, Liu Z, Shiina T (2011) Soybean-based surfactants and their applications. In: Ng T-B (ed) Soybean—applications and technology. IntechOpen, London, pp 341–364. https://doi.org/10.5772/15261
Funding
The authors received no financial support for the research, authorship, and/or publication of this article.
Author information
Authors and Affiliations
Contributions
Conceptualization: SL; Methodology: AA, GB; Formal analysis and investigation: EB, CS; Writing—original draft preparation: AA, GB; Writing—review and editing: EB, CS, SL; Resources: SL; Supervision: SL.
Corresponding author
Ethics declarations
Conflict of interest
The authors declare no conflict of interest.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Electronic supplementary material
Below is the link to the electronic supplementary material.
Rights and permissions
About this article
Cite this article
Alibade, A., Batra, G., Bozinou, E. et al. Optimization of the extraction of antioxidants from winery wastes using cloud point extraction and a surfactant of natural origin (lecithin). Chem. Pap. 74, 4517–4524 (2020). https://doi.org/10.1007/s11696-020-01269-0
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11696-020-01269-0