Optimization of ecofriendly extraction of bioactive monomeric phenolics and useful flavor precursors from grape waste

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dc.contributor.author Jelley, RE
dc.contributor.author Herbst-Johnstone, M
dc.contributor.author Klaere, S
dc.contributor.author Pilkington, LI
dc.contributor.author Grose, C
dc.contributor.author Martin, D
dc.contributor.author Barker, D
dc.contributor.author Fedrizzi, B
dc.date.accessioned 2021-10-19T23:24:12Z
dc.date.available 2021-10-19T23:24:12Z
dc.date.issued 2016
dc.identifier.issn 2168-0485
dc.identifier.uri https://hdl.handle.net/2292/57039
dc.description.abstract Grape marc, also known as grape pomace, is an underutilized biowaste composed predominantly of grape skin and seeds that is produced as a byproduct of winemaking on the million-tonne scale annually. The most important high-value current use of grape marc is in the production of oenological tannins, widely used additives in the food and beverage industry. More commonly, grape marc is simply either disposed of or used as feed or fertilizer. With recent evidence showing that extracts enriched in grape tannins contain significant amounts of the thiol precursors Cys-3SH and GSH-3SH and the possibility that these could influence food and beverage aroma, it was decided to investigate grape pomace extraction procedures in order to try to define extraction protocols that could maximize the recovery of these compounds from grape marc. Should such an extraction protocol be shown to be commercially viable, this could lead to further utilization of material that would otherwise be disposed of. Two thiol precursors and eight monomeric phenolics (quercetin 3-O-glucoside, quercetin, resveratrol, grape reaction product, trans-caftaric acid, catechin, epicatechin, and gallic acid) were identified and simultaneously extracted from Sauvignon Blanc grape marc using solid-liquid extractions. The optimal solvent ratio of acetone:water:EtOH was explored for each compound. Ten ternary diagrams were constructed, showing the effectiveness of extraction across 66 different solvent combinations using the aforementioned solvents. Effective extraction of thiol precursors was dependent on a high water content which is an advantage from an economic and environmental perspective, while for the most abundant phenolic, quercetin 3-O-glucoside, optimal extraction levels (1017 mg per kg of grape marc) were achieved using a 40:50:10 solvent mixture. In addition, this manuscript details the first extraction of thiol precursors from grape pomace which adds a significant potential commercial value to this underutilized byproduct.
dc.language en
dc.publisher American Chemical Society (ACS)
dc.relation.ispartofseries ACS Sustainable Chemistry and Engineering
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher.
dc.rights.uri https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm
dc.subject Science & Technology
dc.subject Physical Sciences
dc.subject Technology
dc.subject Chemistry, Multidisciplinary
dc.subject Green & Sustainable Science & Technology
dc.subject Engineering, Chemical
dc.subject Chemistry
dc.subject Science & Technology - Other Topics
dc.subject Engineering
dc.subject Grape marc
dc.subject Thiol precursors
dc.subject Phenolics
dc.subject Sauvignon blanc
dc.subject Tannins
dc.subject WINE INDUSTRY
dc.subject AROMA
dc.subject 3-MERCAPTOHEXAN-1-OL
dc.subject WINEMAKING
dc.subject MACERATION
dc.subject SOLVENT
dc.subject SKIN
dc.subject 0301 Analytical Chemistry
dc.subject 0502 Environmental Science and Management
dc.subject 0904 Chemical Engineering
dc.title Optimization of ecofriendly extraction of bioactive monomeric phenolics and useful flavor precursors from grape waste
dc.type Journal Article
dc.identifier.doi 10.1021/acssuschemeng.6b01551
pubs.issue 9
pubs.begin-page 5060
pubs.volume 4
dc.date.updated 2021-09-18T22:36:54Z
dc.rights.holder Copyright: The author en
pubs.author-url http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000382713100066&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=6e41486220adb198d0efde5a3b153e7d
pubs.end-page 5067
pubs.publication-status Published
dc.rights.accessrights http://purl.org/eprint/accessRights/RestrictedAccess en
pubs.subtype Article
pubs.elements-id 541647
dc.identifier.eissn 2168-0485
pubs.number 9
pubs.online-publication-date 2016-8-18

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