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Title: Bench-scale extraction of stilbenoids and other phenolics from stored grape canes (Vitis vinifera): Optimization process, chemical characterization, and potential protection against oxidative damage
Author: Riquelme, Sebastián
Saéz, Vania
Escobar Avello, Danilo
Vergara, C.
Fuentealba, Cecilia
Bustamante, Luis
von Baer, D.
Jara, Paola
Lamperti, Liliana
Mardones, Claudia
Keywords: Raïms
Issue Date: Jun-2019
Publisher: Sociedad Chilena de Química
Abstract: Dietary supplements have become the key to complement deficiencies in the occidental diet and therefore to reduce the incidence of oxidative stress related diseases. A bench-scale extraction procedure was studied to obtain a valuable product rich in phenolic compounds and antioxidant capacity from Pinot Noir grape cane enhanced by storage. Extraction solvent, cane-size, solid:liquid ratio, temperature, and extraction time, were systematically evaluated in order to obtain a natural functional product. Complete chemical characterization of a Pinot Noir grape cane extract produced under bench scale process is presented for the first time. Phenolic profiles of the extracts were characterized by HPLC-PDA-MS/MS and minerals by ICP-OES. Proteins, carbohydrates and lignins were also evaluated. The main phenolic compounds in the final product were stilbenoids, flavan-3-ols, procyanidins, and flavonols, with 6.53%, 4.84%, 2.11%, and 0.25%, respectively on a dry matter basis. Other chemical constituents were carbohydrates (27%), minerals (1%) and lignins (38.7%). The antioxidant capacity of the product was demonstrated using chemical assays (TEACABTS/CUPRAC and ORAC-FL) and endothelial cells model. The extract produced under the described bench scale process using grape cane enhanced by storage have a chemical composition and protecting capacities to be used in functional foods industry.
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It is part of: Journal of the Chilean Chemical Society, 2019, vol. 64, num. 2, p. 4414-4420
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ISSN: 0717-9324
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

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