Selecting optimal parameters for obtaining the extract of red grape pomace

Published

2022-01-01

Selección de parámetros óptimos para la obtención de extracto de uva roja

Keywords:

Extraction Regimen, Flavonoids, Anthocyanins, Antioxidative Activity, Grape Pomace (en)
Régimen de extracción, flavonoides, antocianinas, actividad antioxidante, hollejo, bagazo (es)

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Authors

Lela Gurgenidze Georgian Technical University, Georgia https://orcid.org/0000-0001-5262-0680
Tamar Kanchaveli Georgian Technical University, Georgia https://orcid.org/0000-0002-3623-4007
Giorgi Kvartskhava Georgian Technical University, Georgia https://orcid.org/0000-0002-6954-3287

Abstract (en)
Abstract (es)

Due to the industrial processing of grapes, large amounts of by-products are produced. The main varieties of by-products are pomace, which is comprised of skins, seeds and any other solid remaining after pressing process and sediments. It is necessary to implement new effective ways of processing to minimize these residues. This problem is relevant for all the wine-producing countries, including Georgia. It is well-known fact that pomace is an important source of phenolic compounds, which are characterized by high antioxidant activity and possess healing-prophylactic properties. It is also worth mentioning that pomace is an easily spoiled product, and without the proper processing, it cannot be stored for a long time. Thus, this research aimed to obtain optimal parameters for extraction, preserving the antioxidant characteristics. The optimal range of the following parameters for extraction was determined: the temperature for drying 45-50 °C, grinding level 1.5 mm, diluent concentration 70% ethanol/water solvent, extraction module 1:20, extraction temperature 50-55 °C, and duration 2 h. This determination of technological parameters of extraction was done according to the best physical-chemical measures and antioxidant activity level. The physical-chemical tests were performed according to the European Union standards. These parameters can produce an extract with distinct antioxidant characteristics that can be used in the food industry as a natural antioxidant. The extract with distinct antioxidant properties was obtained, which can be used in the food industry as a natural antioxidant.

Debido al procesamiento industrial de la uva, se producen grandes cantidades de subproductos. Las principales variedades de subproductos son el orujo, que se compone de cáscara, semillas y cualquier otro sólido que quede después del proceso de prensado y sedimentos. Es necesario implementar nuevas formas efectivas de procesamiento para minimizar estos residuos. Este problema es relevante para todos los países productores de vino, incluido Georgia. Es bien sabido que el orujo es una fuente importante de compuestos fenólicos, que se caracterizan por una alta actividad antioxidante y poseen propiedades curativas profilácticas. También vale la pena mencionar que el orujo es un producto que se estropea fácilmente y, sin el procesamiento adecuado, no se puede almacenar durante mucho tiempo. Por lo tanto, esta investigación tuvo como objetivo obtener los parámetros óptimos de extracción, conservando las características antioxidantes. Se determinó el rango óptimo de los siguientes parámetros para la extracción: temperatura de secado 45-50 °C, nivel de molienda 1,5 mm, concentración de diluyente 70% etanol/agua solvente, módulo de extracción 1:20, temperatura de extracción 50 55 °C y duración 2 h. Esta determinación de los parámetros tecnológicos de extracción se realizó de acuerdo con las mejores medidas físico-químicas y nivel de actividad antioxidante. Las pruebas físico-químicas se realizaron de acuerdo con los estándares de la Unión Europea. Se obtuvo un extracto con altas propiedades antioxidantes, que puede ser utilizado en la industria alimentaria como antioxidante natural.

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