The wine industry produces a large amount of organic residues that are both highly polluting and quite expensive to treat. Grape marc is one of the most abundant organic residues. It is rich in polyphenols (i.e. anthocyanins, flavonols and phenolic acids) and several authors reported antiradical and antioxidant activity of its extracts, suggesting the winery by-product for an eco-sustainable production of bioactive compounds. Regarding the extraction of antioxidants, the influence of process and extraction parameters were investigated, but some authors remarked the lack of systematic approaches to optimise the different kinds of extractions. The aim of this work was the development of an eco-sustainable microwave mediated extractive method to obtain grape marc extracts with potential nutraceutical and cosmeceutical properties. In order to optimise process efficiency together with purity and antiradical activity of the obtained extracts, a statistical experimental design, was implemented. A face-centred design was applied, considering the extraction temperature and time as relevant factors and studying them at three different levels. The extraction efficiency, the extracts purity and their free radical scavenging activities (DPPH method) were taken into account as experimental responses to be maximized. Since the final goal was to obtain an eco-sustainable process, water was used as extraction solvent. The results were compared to those obtained both using methanol and using a conventional extraction method (hot oil bath) previously optimised by means of a similar experimental design. Taking into account several points of Green Chemistry principles (natural and renewable sources, use of industrial wastes, alternative energetic sources, mild processes, safe products), this study represents a useful tool for industries involved in a global Responsible Care Program.
MULTIDISCIPLINAR ECOSUSTAINABLE APPROACH FOR GRAPE MARC MICROWAVE-MEDIATED EXTRACTION OF BIOACTIVE COMPOUNDS WITH POTENTIAL NUTRACEUTICAL AND COSMECEUTICAL PROPERTIES
VILLA, CARLA;BOGGIA, RAFFAELLA;LEARDI, RICCARDO;ZUNIN, PAOLA;
2012-01-01
Abstract
The wine industry produces a large amount of organic residues that are both highly polluting and quite expensive to treat. Grape marc is one of the most abundant organic residues. It is rich in polyphenols (i.e. anthocyanins, flavonols and phenolic acids) and several authors reported antiradical and antioxidant activity of its extracts, suggesting the winery by-product for an eco-sustainable production of bioactive compounds. Regarding the extraction of antioxidants, the influence of process and extraction parameters were investigated, but some authors remarked the lack of systematic approaches to optimise the different kinds of extractions. The aim of this work was the development of an eco-sustainable microwave mediated extractive method to obtain grape marc extracts with potential nutraceutical and cosmeceutical properties. In order to optimise process efficiency together with purity and antiradical activity of the obtained extracts, a statistical experimental design, was implemented. A face-centred design was applied, considering the extraction temperature and time as relevant factors and studying them at three different levels. The extraction efficiency, the extracts purity and their free radical scavenging activities (DPPH method) were taken into account as experimental responses to be maximized. Since the final goal was to obtain an eco-sustainable process, water was used as extraction solvent. The results were compared to those obtained both using methanol and using a conventional extraction method (hot oil bath) previously optimised by means of a similar experimental design. Taking into account several points of Green Chemistry principles (natural and renewable sources, use of industrial wastes, alternative energetic sources, mild processes, safe products), this study represents a useful tool for industries involved in a global Responsible Care Program.
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