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Purification of grape marc phenolic compounds through solvent extraction, membrane filtration and resin adsorption/desorption

2015; Elsevier BV; Volume: 156; Linguagem: Inglês

10.1016/j.seppur.2015.10.019

1873-3794

Dimitris Zagklis, Christakis Α. Paraskeva,

Fermentation and Sensory Analysis

During winemaking, large quantities of solid by-products are generated, mainly consisting of grape peels and seeds, known as grape marc, rich in phenolic compounds, the same compounds responsible for the beneficial effects of wine in human health. Purification of these compounds presents the opportunity of the production of high added value byproducts. In the present work, the optimization of a solvent extraction process of grape marc phenolic compounds was carried out, followed by fractionation with inline membrane filtration (ultrafiltration and nanofiltration). The fraction of the extract, rich in phenolic compounds was then treated with a resin procedure for the separation of the polar phenolic compounds, from the non-polar carbohydrates. The non-ionic XAD4, XAD16 and XAD7HP resins were implemented for this purpose. The ethanolic effluent of the resin procedure was finally concentrated through vacuum evaporation, reaching a final concentration of 190 g/L in gallic acid equivalents, containing 4.7 g/L catechin.