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Grape juice by-products extracted by ultrasound and microwave-assisted with different solvents: a rich chemical composition

Food Science and Biotechnology volume 28, pages 691–699 (2019)Cite this article

Abstract

By-products of the grape juice industry contain valuable compounds. The current work produced bioactive-enriched extracts from by-products of the grape juice, through three different extraction methods. Yields and chemical compositions varied, according to the extraction method (ultrasound, microwave, liquid–liquid). High-efficiency liquid chromatography with UV–Vis and high-resolution mass spectrometry characterised were used for chemical characterization, with glycosylated flavonoids evident. The crude extract was fractionated by open column, which has possibility carried-out fraction rich in resveratrol. The inhibition of DPPH radicals ranged from 14.2 to 74.2%, and the total phenolic content ranged from 0.1 to 107.0 mg gallic acid equivalents/100 g. Microwave-assisted extraction of grape juice by-products using polar solvents, such as ethanol and water, provided the best yield and chemical composition, obtaining extracts rich in flavonoids. In this way, this work has demonstrated the industrial grape by-products importances, which are a rich source of antioxidants if properly extracted.

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Acknowledgements

The authors are grateful to Poggere Winery for kindly providing the grape juices by-products and to CAPES, CNPq and FAPERGS for the financial support.

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Affiliations

  1. LBIOP – Laboratory of Biotechnology of Natural and Synthetics Products, Technology Department, Biotechnology Institute, University of Caxias do Sul, 1130, Francisco Getúlio Vargas St., Caxias do Sul, CEP 95070-560, Brazil

    Vania Pezzini, Fabiana Agostini, Franco Smiderle & Sidnei Moura

  2. LEOA – Laboratory of Oxidative Stress and Antioxidants, Biotechnology Institute, University of Caxias do Sul, Caxias do Sul, Brazil

    Luciana Touguinha & Mirian Salvador

Authors
  1. Vania Pezzini
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  2. Fabiana Agostini
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  3. Franco Smiderle
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  4. Luciana Touguinha
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  5. Mirian Salvador
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  6. Sidnei Moura
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Correspondence to Sidnei Moura.

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Pezzini, V., Agostini, F., Smiderle, F. et al. Grape juice by-products extracted by ultrasound and microwave-assisted with different solvents: a rich chemical composition. Food Sci Biotechnol 28, 691–699 (2019). https://doi.org/10.1007/s10068-018-0531-x

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  • DOI: https://doi.org/10.1007/s10068-018-0531-x

Keywords

  • Grape
  • Industrial by-products
  • Extraction
  • HPLC-UV
  • HRMS
  • Flavonoids