Microwave pretreatment to improve extraction efficiency and polyphenol extract richness from grape pomace. Effect on antioxidant bioactivity

Ana Álvarez, Joana Poejo, Ana A. Matias, Catarina M.M. Duarte, María José Cocero, Rafael B. Mato

Research output: Contribution to journalArticlepeer-review

24 Citations (Scopus)

Abstract

Microwave assisted extraction advantages are widely recognised. However, its implementation at industrial scale is restricted due to microwave limitations. In this work, a microwave pretreatment is proposed as an easy scale-up alternative for grape pomace polyphenol extraction, especially for anthocyanins. The double effect of this pretreatment on extraction yield and on product richness is assessed. Microwaves accelerate the extraction kinetics of most compounds, but their effect on polyphenols is more pronounced than in other substances (like sugars and fibres). These differentiated rates are exploited to improve the polyphenol richness of the final dry product. By selecting the appropriate operating conditions, polyphenol yield was increased by 57% and, simultaneously, dry product richness was enhanced by 32%. Also, anthocyanin extraction boost was remarkable. Its content in the final dry product was 85% higher than the one obtained without the microwave pretreatment. The cellular bioactivity of these extracts was improved by 83% and 133%.

Original languageEnglish
Pages (from-to)162-170
Number of pages9
JournalFood and Bioproducts Processing
Volume106
DOIs
Publication statusPublished - 1 Nov 2017

Keywords

  • Anthocyanins
  • Antioxidant bioactivity
  • Extraction yield
  • Microwave-pressure pretreatment
  • Polyphenols
  • Richness

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