Microwave and ultrasound pre-treatments to enhance anthocyanins extraction from different wine lees

R Romero-Díez; M Matos; L Rodrigues; Maria R Bronze; S Rodríguez-Rojo; M J Cocero; A A Matias

doi:10.1016/j.foodchem.2018.08.016

Microwave and ultrasound pre-treatments to enhance anthocyanins extraction from different wine lees

Food Chem. 2019 Jan 30:272:258-266. doi: 10.1016/j.foodchem.2018.08.016. Epub 2018 Aug 4.

Authors

R Romero-Díez¹, M Matos², L Rodrigues³, Maria R Bronze⁴, S Rodríguez-Rojo⁵, M J Cocero⁶, A A Matias⁷

Affiliations

¹ High Pressure Processes Group, Department of Chemical Engineering and Environmental Technology, School of Engineering, University of Valladolid (UVa), Valladolid 47011, Spain; Instituto de Biologia Experimental Tecnológica (iBET), Universidade Nova de Lisboa, 2780-157 Oeiras, Portugal.
² Instituto de Biologia Experimental Tecnológica (iBET), Universidade Nova de Lisboa, 2780-157 Oeiras, Portugal. Electronic address: melanie.matos@ibet.pt.
³ Instituto de Biologia Experimental Tecnológica (iBET), Universidade Nova de Lisboa, 2780-157 Oeiras, Portugal; Instituto de Tecnologia Química e Biológica António Xavier (ITQB), Universidade Nova de Lisboa, 2780-157 Oeiras, Portugal. Electronic address: liliana.rodrigues@ibet.pt.
⁴ Instituto de Biologia Experimental Tecnológica (iBET), Universidade Nova de Lisboa, 2780-157 Oeiras, Portugal; Instituto de Tecnologia Química e Biológica António Xavier (ITQB), Universidade Nova de Lisboa, 2780-157 Oeiras, Portugal; Faculdade de Farmácia da Universidade de Lisboa, Avenida Professor Gama Pinto, 1649-003 Lisboa, Portugal. Electronic address: mrbronze@ff.ul.pt.
⁵ High Pressure Processes Group, Department of Chemical Engineering and Environmental Technology, School of Engineering, University of Valladolid (UVa), Valladolid 47011, Spain. Electronic address: sorayarr@iq.uva.es.
⁶ High Pressure Processes Group, Department of Chemical Engineering and Environmental Technology, School of Engineering, University of Valladolid (UVa), Valladolid 47011, Spain. Electronic address: mjcocero@iq.uva.es.
⁷ Instituto de Biologia Experimental Tecnológica (iBET), Universidade Nova de Lisboa, 2780-157 Oeiras, Portugal. Electronic address: amatias@ibet.pt.

PMID: 30309541
DOI: 10.1016/j.foodchem.2018.08.016

Abstract

Wine lees are rich in anthocyanins (AC), natural colorants with health promoting properties. The extraction kinetics of AC from different wine lees in conventional solid-liquid extraction were studied for the first time. The influence of parameters such as temperature, solid-liquid ratio (R_S-L) and type of solvent (hydro-alcoholic mixtures) was also studied. Furthermore, microwaves (MW) and ultrasounds (US) were used as pre-treatments (a prior step to the conventional extraction) in order to increase AC yield. Maximum extraction yield (2.78 mg_{MALVIDIN-EQUIVALENTS}/g_DRY-LEES) was achieved after 15 min at 25 °C, with a R_S-L of 1/10 (g/mL) and with a 50%vol. ethanol mixture. When MW were used AC extraction yield was doubled (6.20 mg_{MALVIDIN-EQUIVALENTS}/g_DRY-LEES) and the required time to achieve a constant yield was reduced (from 15 min to 90 s). Meanwhile, US only shortened extraction time in less proportion (from 15 to 5 min). Putative identification of main extract compounds was performed by LC/MS-MS.

Keywords: Anthocyanin extraction; Kinetic study; Microwave pre-treatment; Ultrasound pre-treatment; Wine lees.

MeSH terms

Anthocyanins / analysis
Anthocyanins / isolation & purification*
Chemical Fractionation / methods*
Ethanol / chemistry
Microwaves*
Ultrasonic Waves*
Wine / analysis*

Substances

Anthocyanins
Ethanol