Industrial byproducts valorization through energy saving processes. Alkaline extraction of polyphenols from vine shoots

Vine shoots are viticulture byproducts recently valorized as important sources of polyphenols. These are powerful natural antioxidants used in several industrial applications. The aim of this work is to intensify polyphenol extraction from vine shoots (Syrah variety) using energy saving techniques. In this study, we chose to work with green solvent and in absence of organic solutions. The effect of NaOH concentrations (0, 1, 10, 100 and 1000 mM) on polyphenol extraction was studied. Polyphenol concentrations (Folin-Ciocalteu) and diffusion coefficients (Fick's second law) were calculated. The radical scavenging activity (DPPH assay) of extracts was determined. Polyphenol identification and quantification were conducted by High Performance Liquid Chromatography (HPLC). The maximal polyphenol yield (5 mg GAE/g of dry matter (DM)), diffusion coefficient (9 × 10-12 m2/s), radical scavenging activity (62 %) and the maximum molecular diversity were obtained using 1000 mM NaOH solution. We hereby propose an environmentally friendly procedure to valorize industrial waste using green technology, leading to the recovery of target compounds and their recycling inside food chain.

[1]  V. Camel,et al.  Recent extraction techniques for solid matrices-supercritical fluid extraction, pressurized fluid extraction and microwave-assisted extraction: their potential and pitfalls. , 2001, The Analyst.

[2]  D. B. Min,et al.  Bioactivity of Resveratrol , 2006 .

[3]  M. D. Luque de Castro,et al.  Extraction of polyphenols from vine shoots of Vitis vinifera by superheated ethanol-water mixtures. , 2006, Journal of agricultural and food chemistry.

[4]  Antonio Macías-García,et al.  Energetic exploitation of vine shoot by gasification processes A preliminary study , 2006 .

[5]  K. Roemer,et al.  The basis for the chemopreventive action of resveratrol. , 2002, Drugs of today.

[6]  A. Ghiselli,et al.  Antioxidant Activity of Different Phenolic Fractions Separated from an Italian Red Wine. , 1998, Journal of agricultural and food chemistry.

[7]  G. Mazza,et al.  MODELING SOLID–LIQUID EXTRACTION KINETICS OF TRANS‐RESVERATROL AND TRANS‐ε‐VINIFERIN FROM GRAPE CANE , 2013 .

[8]  N. Boussetta,et al.  A comparative study of physical pretreatments for the extraction of polyphenols and proteins from vine shoots , 2014 .

[9]  J. Pezzuto,et al.  Biological effects of resveratrol. , 2001, Antioxidants & redox signaling.

[10]  G. SchwartzbergH,et al.  Solute diffusivities in leaching processes. , 1982 .

[11]  L. Frémont.  Biological effects of resveratrol. , 2000, Life sciences.

[12]  E. Vorobiev,et al.  An Environment Friendly, Low-Cost Extraction Process of Phenolic Compounds from Grape Byproducts. Optimization by Multi-Response Surface Methodology , 2013 .

[13]  R. Maroun,et al.  Low Cost Process for Phenolic Compounds Extraction from Cabernet Sauvignon Grapes (Vitis vinifera L. cv. Cabernet Sauvignon). Optimization by Response Surface Methodology , 2012 .

[14]  John Crank,et al.  The Mathematics Of Diffusion , 1956 .

[15]  José Manuel Domínguez,et al.  Extraction of phenolic acids by alkaline hydrolysis from the solid residue obtained after prehydrolysis of trimming vine shoots. , 2010, Journal of agricultural and food chemistry.

[16]  C. Turner,et al.  Pressurized liquid extraction as a green approach in food and herbal plants extraction: A review. , 2011, Analytica chimica acta.

[17]  N. Boussetta,et al.  Extraction of Total Phenolic Compounds, Flavonoids, Anthocyanins and Tannins from Grape Byproducts by Response Surface Methodology. Influence of Solid-Liquid Ratio, Particle Size, Time, Temperature and Solvent Mixtures on the Optimization Process , 2014 .

[18]  Chin Jh,et al.  Interaction of ethanol with biological membranes. , 1981 .

[19]  John Shi,et al.  Polyphenolics in grape seeds-biochemistry and functionality. , 2003, Journal of medicinal food.

[20]  N. Boussetta,et al.  Multiple Response Optimization of High Temperature, Low Time Aqueous Extraction Process of Phenolic Compounds from Grape Byproducts , 2014 .

[21]  J. Stein,et al.  Biological activities of resveratrol and its analogs , 2002 .

[22]  C. Clément,et al.  Biosynthesis, metabolism, molecular engineering, and biological functions of stilbene phytoalexins in plants , 2010, BioFactors.

[23]  G. Leary,et al.  The Role of Ferulic Acid Removal during Bleaching of Wheat Straw Mechanical Pulp with Peroxygen Reagents , 2003 .

[24]  N. Ollat,et al.  Comparative analyses of stilbenoids in canes of major Vitis vinifera L. cultivars. , 2013, Journal of agricultural and food chemistry.

[25]  R. Toledo,et al.  Major flavonoids in grape seeds and skins: antioxidant capacity of catechin, epicatechin, and gallic acid. , 2004, Journal of agricultural and food chemistry.

[26]  R. Maroun,et al.  Antioxidants from Syrah Grapes (Vitis vinifera L. cv. Syrah). Extraction Process through Optimization by Response Surface Methodology , 2013 .

[27]  D. B. Goldstein,et al.  Interaction of ethanol with biological membranes. , 1981, Federation proceedings.

[28]  H. Rajha,et al.  Valorization of industrial waste using energy saving procedures. Phenolic compounds purification from grape by-products by Accelerated Solvent Extraction (ASE) , 2012, 2012 International Conference on Renewable Energies for Developing Countries (REDEC).

[29]  H. Ochiai,et al.  Inhibitory effect of ferulic acid and isoferulic acid on the production of macrophage inflammatory protein-2 in response to respiratory syncytial virus infection in RAW264.7 cells. , 1999, Mediators of inflammation.

[30]  E. Vorobiev,et al.  A Comparative Study on Antiradical and Antimicrobial Properties of Red Grapes Extracts Obtained from Different Vitis vinifera Varieties , 2012 .