Phytochemicals Recovery from Grape Pomace

Detalhes bibliográficos
Autor(a) principal: Ferri, Maura
Data de Publicação: 2023
Outros Autores: Lima, Vasco, Zappi, Alessandro, Fernando, Ana Luísa, Melucci, Dora, Tassoni, Annalisa
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10362/155156
Resumo: Funding Information: 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. Publisher Copyright: © 2023 by the authors.
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spelling Phytochemicals Recovery from Grape PomaceExtraction Improvement and Chemometric Studyby-productschemometricsenzymatic extractionGarganegagrape pomaceMerlotorganic solventsphenolic compoundsRP-HPLC-DADFood ScienceMicrobiologyHealth(social science)Health Professions (miscellaneous)Plant ScienceFunding Information: 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. 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.DQ - Departamento de QuímicaMEtRICS - Centro de Engenharia Mecânica e Sustentabilidade de RecursosRUNFerri, MauraLima, VascoZappi, AlessandroFernando, Ana LuísaMelucci, DoraTassoni, Annalisa2023-07-12T22:16:42Z2023-02-242023-02-24T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article17application/pdfhttp://hdl.handle.net/10362/155156eng2304-8158PURE: 64820141https://doi.org/10.3390/foods12050959info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-11T05:37:38Zoai:run.unl.pt:10362/155156Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:55:56.108175Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Phytochemicals Recovery from Grape Pomace
Extraction Improvement and Chemometric Study
title Phytochemicals Recovery from Grape Pomace
spellingShingle Phytochemicals Recovery from Grape Pomace
Ferri, Maura
by-products
chemometrics
enzymatic extraction
Garganega
grape pomace
Merlot
organic solvents
phenolic compounds
RP-HPLC-DAD
Food Science
Microbiology
Health(social science)
Health Professions (miscellaneous)
Plant Science
title_short Phytochemicals Recovery from Grape Pomace
title_full Phytochemicals Recovery from Grape Pomace
title_fullStr Phytochemicals Recovery from Grape Pomace
title_full_unstemmed Phytochemicals Recovery from Grape Pomace
title_sort Phytochemicals Recovery from Grape Pomace
author Ferri, Maura
author_facet Ferri, Maura
Lima, Vasco
Zappi, Alessandro
Fernando, Ana Luísa
Melucci, Dora
Tassoni, Annalisa
author_role author
author2 Lima, Vasco
Zappi, Alessandro
Fernando, Ana Luísa
Melucci, Dora
Tassoni, Annalisa
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv DQ - Departamento de Química
MEtRICS - Centro de Engenharia Mecânica e Sustentabilidade de Recursos
RUN
dc.contributor.author.fl_str_mv Ferri, Maura
Lima, Vasco
Zappi, Alessandro
Fernando, Ana Luísa
Melucci, Dora
Tassoni, Annalisa
dc.subject.por.fl_str_mv by-products
chemometrics
enzymatic extraction
Garganega
grape pomace
Merlot
organic solvents
phenolic compounds
RP-HPLC-DAD
Food Science
Microbiology
Health(social science)
Health Professions (miscellaneous)
Plant Science
topic by-products
chemometrics
enzymatic extraction
Garganega
grape pomace
Merlot
organic solvents
phenolic compounds
RP-HPLC-DAD
Food Science
Microbiology
Health(social science)
Health Professions (miscellaneous)
Plant Science
description Funding Information: 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. Publisher Copyright: © 2023 by the authors.
publishDate 2023
dc.date.none.fl_str_mv 2023-07-12T22:16:42Z
2023-02-24
2023-02-24T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10362/155156
url http://hdl.handle.net/10362/155156
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 2304-8158
PURE: 64820141
https://doi.org/10.3390/foods12050959
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 17
application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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