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. 2021 Feb 21;26(4):1148.
doi: 10.3390/molecules26041148.

Caftaric Acid Isolation from Unripe Grape: A "Green" Alternative for Hydroxycinnamic Acids Recovery

Veronica Vendramin  1 , Alessia Viel  1 , Simone Vincenzi  1   2
Affiliations

Caftaric Acid Isolation from Unripe Grape: A "Green" Alternative for Hydroxycinnamic Acids Recovery

Veronica Vendramin et al. Molecules. .

Abstract

Phenolic acids represent about one-third of the dietary phenols and are widespread in vegetable and fruits. Several plants belonging to both vegetables and medical herbs have been studied for their hydroxycinnamic acid content. Among them, Echinacea purpurea is preferentially used for caffeic acid-derivatives extraction. The wine industry is a source of by-products that are rich in phenolic compounds. This work demonstrates that unripe grape juice (verjuice) presents a simple high-pressure liquid chromatography (HPLC) profile for hydroxycinnamic acids (HCAs), with a great separation of the caffeic-derived acids and a low content of other phenolic compounds when compared to E. purpurea and other grape by-products. Here it is shown how this allows the recovery of pure hydroxycinnamic acids by a simple and fast method, fast protein liquid chromatography (FPLC). In addition, verjuice can be easily obtained by pressing grape berries and filtering, thus avoiding any extraction step as required for other vegetable sources. Overall, the proposed protocol could strongly reduce the engagement of solvent in industrial phenolic extraction.

Keywords: FPLC; caftaric acid; hydroxycinnamic acids; unripe grape juice; verjuice.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Chemical structures of hydroxybenzoic and hydroxycinnamic acids and of caftaric acid.
Figure 2
Figure 2
Standardized caftaric acid (a) and coutaric acid (b) content of verjuice. PN: Pinot noir, ME: Merlot, CH: Chardonnay, SG: Sangiovese, GL: Glera. Black bars: week one of sampling, grey bars: week two of sampling, light grey bars: week three of sampling, dark grey bars: week four of sampling. Different capital letter indicates significant differences among varieties at the same week of sampling; different lowercase letters indicates significant differences among weeks within the same variety.
Figure 3
Figure 3
(a) HPLC profile of Riesling verjuice at 280 nm, before (continuous line) and after (dashed line) enzymatic treatment obtained in this work. Peak 1: caftaric acid, peak 2: coutaric acid, peak 3: caffeic acid, peak 4: coumaric acid. (b) HPLC profile (at 280 nm) of E. purpurea aerial part as reported by Coelho and colleagues [34]. Peak 1: caftaric acid, peak 2: 5-O-caffeoylquinic acid, peak 3: caffeic acid, peak 5: chicoric acid, peak 8: feruloylcaffeoyltartaric acid.
Figure 4
Figure 4
FPLCprofile of HCAs elution with (a) methanol and (b) ethanol as solvent.
See this image and copyright information in PMC

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