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Extraction of Bioactive Compounds from Milled Grape Canes (Vitis vinifera) Using a Pressurized Low-Polarity Water Extractor

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Abstract

Trans-resveratrol and trans-ε-viniferin were extracted from milled grape canes using pressurized low-polarity water. The effects of temperature were significant for both compounds (p ≤ 0.05): extraction at 160 °C resulted in a 40% loss of trans-resveratrol compared to 95 °C while reduction of trans-ε-viniferin at both temperatures remained at 30%. Increasing ethanol concentration from 0% to 25% increased the extraction of total phenolics and trans-ε-viniferin by 44% and 489%, respectively. Solvent flow rate also influenced trans-ε-viniferin extraction. Antioxidant activity showed a strong correlation with total phenolic content of the extracts, and the two target phenolic compounds. Except for the modifier concentration, the extraction parameters studied were not statistically significant with respect to the antioxidant activity of extracts (p > 0.05). Effective diffusivities of trans-resveratrol multiplied from 3.3 × 10−11 to 10.4 × 10−11 m2/s by three times with increasing temperature. The modified Gompertz equation satisfactorily explained the extraction of the stilbenes investigated.

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Abbreviations

C :

Solute concentration at any location in the particle at time t, mg/mL

C i :

Initial solute concentration, mg/mL

D eff :

Effective diffusivity, m2/s

D o :

Initial diffusivity, m2/s

t :

Extraction time, s

r :

Radial distance coordinate from centre of spherical particle, m

R :

Average particle radius, m

M t :

Total amount of solute removed from grape cane at time t, mg/g dw

M ∞ :

Maximum amount of solute extracted at equilibrium, mg/g dw

y :

Total amount of phenolic compound extracted from grape cane sample at time t, mg/g dw

y ∞ :

Maximum amount of phenolic compound extractable at equilibrium, mg/g dw

m :

Maximum extraction rate defined as the tangent in the inflection point, mg/(g·min)

e :

Irrational constant (exp(1) = 2.718…)

λ :

Time period, min

E a :

Activation energy for diffusion, kJ/mol

R :

Universal gas constant, kJ/(mol·K)

T :

Absolute temperature, K

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Acknowledgements

The authors thank Lana Fukumoto for her technical support. We are also grateful to the T.R. Prime Ministry State Planning Organization (BAP-08-11-DPT2002K120510-GT-4), and the Canadian Biomass Innovation Network program (CBIN) for their financial support.

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Authors and Affiliations

  1. Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, 4200 Highway 97, Summerland, British Columbia, Canada, V0H 1Z0

    Erkan Karacabey & Giuseppe Mazza

  2. Department of Food Engineering, Faculty of Engineering, Middle East Technical University, Ankara, Turkey, 06531

    Erkan Karacabey & Levent Bayındırlı

  3. Food Engineering Department, Faculty of Engineering and Architecture, Süleyman Demirel University, Isparta, Turkey, 32260

    Erkan Karacabey

  4. Department of Food Engineering, Faculty of Engineering, Ankara University, Ankara, Turkey, 06100

    Nevzat Artık

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  1. Erkan Karacabey
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Correspondence to Giuseppe Mazza.

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Karacabey, E., Mazza, G., Bayındırlı, L. et al. Extraction of Bioactive Compounds from Milled Grape Canes (Vitis vinifera) Using a Pressurized Low-Polarity Water Extractor. Food Bioprocess Technol 5, 359–371 (2012). https://doi.org/10.1007/s11947-009-0286-8

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