Valorisation of grape pomace by the extraction of phenolic antioxidants: Application of high voltage electrical discharges

N Boussetta; E Vorobiev; V Deloison; F Pochez; A Falcimaigne-Cordin; J-L Lanoisellé

doi:10.1016/j.foodchem.2011.03.035

Valorisation of grape pomace by the extraction of phenolic antioxidants: Application of high voltage electrical discharges

Food Chem. 2011 Sep 15;128(2):364-70. doi: 10.1016/j.foodchem.2011.03.035. Epub 2011 Mar 15.

Authors

N Boussetta¹, E Vorobiev², V Deloison², F Pochez², A Falcimaigne-Cordin³, J-L Lanoisellé²

Affiliations

¹ Université de Technologie de Compiègne, Unité Transformations Intégrées de la Matière Renouvelable, Centre de Recherches de Royallieu, B.P. 20529, 60205 Compiègne Cedex, France. Electronic address: nadia.boussetta@gmail.com.
² Université de Technologie de Compiègne, Unité Transformations Intégrées de la Matière Renouvelable, Centre de Recherches de Royallieu, B.P. 20529, 60205 Compiègne Cedex, France.
³ Département Génie Biologique - Unité Génie Enzymatique et Cellulaire - UMR CNRS 6022 60205 Compiègne Cedex, France.

PMID: 25212143
DOI: 10.1016/j.foodchem.2011.03.035

Abstract

The aim of this study was to optimise the electrically assisted extraction in order to obtain grape pomace extracts with high polyphenols content, which would be potentially interesting for applications as natural antioxidants. High voltage electrical discharges (HVED) were applied for intensification of the extraction. The effects of the energy input, the electrodes distance gap and the liquid-to-solid ratio were studied. Diffusion was then carried out in different mixtures of water and ethanol for one hour at 20, 30, 40 and 60°C. The most efficient extraction was (i) an HVED pre-treatment at 80kJ/kg with an electrodes distance of 5mm in a liquid-to-solid ratio of 5 followed by (ii) a diffusion with 30% ethanol in water at 60°C for 30min. The highest total polyphenols content reached 2.8±0.4gGAE/100gDM with a corresponding antioxidant activity of 66.8±3.1gTEAC/kgDM. The polyphenols extraction rate increased with temperature in accordance to an Arrhenius type of relationship: activation energy of 21.5±1.1kJ/mol for HVED treated systems against 0.5±0.2kJ/mol for untreated ones.

Keywords: Antioxidant activity; Hydro-ethanolic extraction; Optimisation; Polyphenols.