Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Green and Quick Extraction of Stable Biophenol-Rich Red Extracts from Grape Processing Waste

Marzia Sciortino
,
Giuseppe Avellone
ORCID logo ,
Antonino Scurria
ORCID logo ,
Luca Bertoli
,
Diego Carnaroglio
,
David Bongiorno
ORCID logo ,
Mario Pagliaro
* ORCID logo ,
Rosaria Ciriminna
* ORCID logo
Version 1 : Received: 26 March 2021 / Approved: 29 March 2021 / Online: 29 March 2021 (16:06:18 CEST)

A peer-reviewed article of this Preprint also exists.

Sciortino, M.; Avellone, G.; Scurria, A.; Bertoli, L.; Carnaroglio, D.; Bongiorno, D.; Pagliaro, M.; Ciriminna, R. Green and Quick Extraction of Stable Biophenol-Rich Red Extracts from Grape Processing Waste. ACS Food Science & Technology 2021, 1, 937–942, doi:10.1021/acsfoodscitech.1c00123. Sciortino, M.; Avellone, G.; Scurria, A.; Bertoli, L.; Carnaroglio, D.; Bongiorno, D.; Pagliaro, M.; Ciriminna, R. Green and Quick Extraction of Stable Biophenol-Rich Red Extracts from Grape Processing Waste. ACS Food Science & Technology 2021, 1, 937–942, doi:10.1021/acsfoodscitech.1c00123.

Abstract

The extraction of grape processing waste (wine pomace) via microwave-hydrodiffusion and gravity (MHG) from three different cultivars grown in Sicily (Syrah, Perricone and Nero d’Avola) rapidly affords aqueous extracts highly concentrated in valued biophenols including flavonoids, anthocyanins and phenolic acids. The method does not employ organic solvent, acid or base and does not require grinding or freeze drying of the wine pomace nor separation of the grape skins from seeds and stem. All the extracts have a pronounced stability as shown by their red-violet color fully retained after storage for more than a year (15 months) in freezer under air. Concentrations of phenolics up to 2000 ppm were detected in the aged extracts of Sicily’s local cultivar Perricone, which also has the highest content of flavonoids. These findings provide a simple and economically viable extraction route to biophenol-rich red extracts that can be used as food colorants as well as to formulate nutraceutical, cosmetic and personal care products starting from an agricultural by-product available in >10 million tonne yearly amount.

Keywords

Grape processing waste; Polyphenols; Green extraction; Microwave-hydrodiffusion and gravity, Enocyanin; Resveratrol; Flavonoids; Anthocyanins; Wine pomace

Subject

Chemistry and Materials Science, Analytical Chemistry

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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