1. Extraction Improvement and Chemometric Study
- Author
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Ferri, Maura, Lima, Vasco, Zappi, Alessandro, Fernando, Ana Luísa, Melucci, Dora, Tassoni, Annalisa, DQ - Departamento de Química, and MEtRICS - Centro de Engenharia Mecânica e Sustentabilidade de Recursos
- Subjects
Merlot ,grape pomace ,phenolic compounds ,Plant Science ,chemometrics ,Microbiology ,Health Professions (miscellaneous) ,Garganega ,Health(social science) ,RP-HPLC-DAD ,enzymatic extraction ,organic solvents ,by-products ,Food Science - Abstract
Funding Information: This work was supported by the NoAW project (‘‘Innovative approaches to turn agricultural waste into ecological and economic assets”), founded by the European Union Horizon 2020 research and innovation program under the grant agreement No 688338. This research was carried out within the Agritech National Research Center and received funding from the European Union Next-GenerationEU (PIANO NAZIONALE DI RIPRESA E RESILIENZA (PNRR)–MISSIONE 4 COMPONENTE 2, INVESTIMENTO 1.4–D.D. 1032 17/06/2022, CN00000022), Italy. This study was also funded by national funding by FCT, Foundation for Science and Technology, MCTES, and by ESF (European Social Fund) through NORTE 2020 (Programa Operacional Região Norte), Portugal, through the individual PhD research grant (SFRH/BD/146080/2019) of V.L. This work was also supported by the MEtRICs unit which is funded by national funds from FCT/MCTES (UIDB/04077/2020 and UIDP/04077/2020) and by the Associate Laboratory for Green Chemistry–LAQV which is financed by national funds from FCT/MCTES (UIDB/50006/2020 and UIDP/50006/2020). Publisher Copyright: © 2023 by the authors. In the last 20 years, an increased interest has been shown in the application of different types and combinations of enzymes to obtain phenolic extracts from grape pomace in order to maximize its valorization. Within this framework, the present study aims at improving the recovery of phenolic compounds from Merlot and Garganega pomace and at contributing to the scientific background of enzyme-assisted extraction. Five commercial cellulolytic enzymes were tested in different conditions. Phenolic compound extraction yields were analyzed via a Design of Experiments (DoE) methodology and a second extraction step with acetone was sequentially added. According to DoE, 2% w/w enzyme/substrate ratio was more effective than 1%, allowing a higher total phenol recovery, while the effect of incubation time (2 or 4 h) variation was more enzyme-dependent. Extracts were characterized via spectrophotometric and HPLC-DAD analyses. The results proved that enzymatic and acetone Merlot and Garganega pomace extracts were complex mixtures of compounds. The use of different cellulolytic enzymes led to different extract compositions, as demonstrated using PCA models. The enzyme effects were observed both in water enzymatic and in the subsequent acetone extracts, probably due to their specific grape cell wall degradation and leading to the recovery of different molecule arrays. publishersversion published
- Published
- 2023