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Seedless table grape residues as a source of polyphenols: comparison and optimization of non-conventional extraction techniques

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Abstract

Grape skins are one of the most important leftovers of grape juice production, and are also a good source of bioactive compounds, especially phenolic antioxidants and fiber, because they are not stressed as the winemaking process occurs. Their extracts may be used as functional components of enriched foods and beverage, both to color the products and to supplement with bio-functional metabolites. Therefore, in this work, ultrasound assisted extraction (UAE) and microwave assisted extraction (MAE) were optimized and compared using response surface methodology (RSM) and desirability function (D) statistical tools, at selected temperature and solvent type (close to 50 °C and water/ethanol/phosphoric acid 70:30:1) but varying contact time (t) and sample-to-solvent ratio (S/L), to find the best conditions for the extraction of the main polyphenols present in table grape skin (Apulia Rose cv.) residues from juice processing. The mathematical models built in this investigation showed that the highest significant factor (P < 0.001) was t, influencing the extraction of all compounds irrespective of the technique used, with the optimal results obtained at intermediate levels (10.5 and 21 min for MAE and UAE, respectively). On the contrary, the only S/L factor was not always significant, even though higher amount of polyphenols were generally recovered at low solid/liquid ratio (0.05 and 0.07 g/mL for MAE and UAE, respectively). Finally, UAE extracts exhibited higher content of anthocyanins, procyanidins, flavonols, and stilbenes than MAE, with values ranging from 1.5 to 69.6 mg/100 g of fresh weight.

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Abbreviations

HPLC–DAD–MS/MS:

High performance liquid chromatography–diode array detector–tandem mass spectrometry

ESI:

Electrospray ionization

EIC:

Extracted ions chromatogram

CID:

Collision induced dissociation

UV–Vis:

Ultraviolet–visible

[M-H]− :

Deprotonated molecule

[M]+ :

Molecular ion

t :

Extraction time

S/L :

Sample-to-solvent ratio

MAE:

Microwave assisted extraction

UAE:

Ultrasound assisted extraction

RSM:

Response surface methodology

D :

Desirability function

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Acknowledgements

This study was supported by grant from the Italian Ministry of University and Research-MIUR (PON02_00186_2937475, Pro.Ali.Fun project).

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Authors and Affiliations

  1. CREA-VE-Consiglio per la Ricerca in Agricoltura e l’analisi dell’Economia Agraria, Viticoltura ed Enologia, Via Casamassima 148, 70010, Turi, BA, Italy

    Pasquale Crupi & Antonio Coletta

  2. Department of Agricultural and Environmental Science, University of Bari, Via Amendola 165/A, 70126, Bari, Italy

    Tiziana Dipalmo & Maria Lisa Clodoveo

  3. Instituto Latino-Americano de Ciências da Vida e da Natureza Centro Interdisciplinar de Ciências da Natureza, Av. Tancredo Neves, 6731 Parque Tecnológico Itaipu, PTI, Caixa Postal 2044, Foz do Iguaçu, PR, 85856-970, Brazil

    Aline T. Toci

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  1. Pasquale Crupi
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  2. Tiziana Dipalmo
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  3. Maria Lisa Clodoveo
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  4. Aline T. Toci
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  5. Antonio Coletta
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Correspondence to Pasquale Crupi.

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Crupi, P., Dipalmo, T., Clodoveo, M.L. et al. Seedless table grape residues as a source of polyphenols: comparison and optimization of non-conventional extraction techniques. Eur Food Res Technol 244, 1091–1100 (2018). https://doi.org/10.1007/s00217-017-3030-z

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  • DOI: https://doi.org/10.1007/s00217-017-3030-z

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