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. 2023 Mar 17:10:1158019.
doi: 10.3389/fnut.2023.1158019. eCollection 2023.

Pulsed electric fields-assisted extraction of valuable compounds from red grape pomace: Process optimization using response surface methodology

Serena Carpentieri  1 , Giovanna Ferrari  1   2 , Gianpiero Pataro  1
Affiliations

Pulsed electric fields-assisted extraction of valuable compounds from red grape pomace: Process optimization using response surface methodology

Serena Carpentieri et al. Front Nutr. .

Abstract

Background: The application of Pulsed electric fields as a mild and easily scalable electrotechnology represents an effective approach to selectively intensify the extractability of bioactive compounds from grape pomace, one of the most abundant residues generated during the winemaking process.

Objective: This study addressed the optimization of the pulsed electric fields (PEF)-assisted extraction to enhance the extraction yields of bioactive compounds from red grape pomace using response surface methodology (RSM).

Methods: The cell disintegration index (Z p ) was identified as response variable to determine the optimal PEF processing conditions in terms of field strength (E = 0.5-5 kV/cm) and energy input (WT = 1-20 kJ/kg). For the solid-liquid extraction (SLE) process the effects of temperature (20-50°C), time (30-300min), and solvent concentration (0-50% ethanol in water) on total phenolic content (TPC), flavonoid content (FC), total anthocyanin content (TAC), tannin content (TC), and antioxidant activity (FRAP) of the extracts from untreated and PEF-treated plant tissues were assessed. The phenolic composition of the obtained extracts was determined via HPLC-PDA.

Results: Results demonstrated that the application of PEF at the optimal processing conditions (E = 4.6 kV/cm, WT = 20 kJ/kg) significantly enhanced the permeabilization degree of cell membrane of grape pomace tissues, thus intensifying the subsequent extractability of TPC (15%), FC (60%), TAC (23%), TC (42%), and FRAP values (31%) concerning the control extraction. HPLC-PDA analyses showed that, regardless of the application of PEF, the most abundant phenolic compounds were epicatechin, p-coumaric acid, and peonidin 3-O-glucoside, and no degradation of the specific compounds occurred upon PEF application.

Conclusion: The optimization of the PEF-assisted extraction process allowed to significantly enhance the extraction yields of high-value-added compounds from red grape pomace, supporting further investigations of this process at a larger scale.

Keywords: HPLC-PDA; bioactive compounds; green extraction; pulsed electric fields (PEF); red grape by-products; response surface methodology.

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Conflict of interest statement

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Figures

Figure 1
Figure 1
Response surface plot showing the influence of electric field strength (kV/cm) and energy input (kJ/kg) on the cell disintegration index (Zp) of grape pomace tissues.
Figure 2
Figure 2
Response surfaces of Total Phenolic Content (TPC) of extracts from untreated (Control) (A, C, E) and PEF-treated (E = 4.6 kV/cm; WT = 20 kJ/kg) (B, D, F) grape pomace as a function of extraction time and ethanol concentration-Extraction temperature set at 20°C (A, B), 35°C (C, D), 50°C (E, F).
Figure 3
Figure 3
Response surfaces of Flavonoid Content (FC) of extracts from untreated (Control) (A, C, E) and PEF-treated (E = 4.6 kV/cm; WT = 20 kJ/kg) (B, D, F) grape pomace as a function of extraction time and ethanol concentration. Extraction temperature set at 20°C (A, B), 35°C (C, D), 50°C (E, F).
Figure 4
Figure 4
Response surfaces of Total Anthocyanin Content (TAC) of extracts from untreated (Control) (A, C, E) and PEF-treated (E = 4.6 kV/cm; WT = 20 kJ/kg) (B, D, F) grape pomace as a function of extraction time and ethanol concentration. Extraction temperature set at 20°C (A, B), 35°C (C, D), 50°C (E, F).
Figure 5
Figure 5
Response surfaces of Tannin Content (TC) of extracts from untreated (Control) (A, C, E) and PEF-treated (E = 4.6 kV/cm; WT = 20 kJ/kg) (B, D, F) grape pomace as a function of extraction time and ethanol concentration. Extraction temperature set at 20°C (A, B), 35°C (C, D), 50°C (E, F).
Figure 6
Figure 6
Response surfaces of antioxidant activity (FRAP) of extracts from untreated (Control) (A, C, E) and PEF-treated (E = 4.6 kV/cm; WT = 20 kJ/kg) (B, D, F) grape pomace as a function of extraction time and ethanol concentration. Extraction temperature set at 20°C (A, B), 35°C (C, D), 50°C (E, F).
Figure 7
Figure 7
HPLC-PDA chromatograms of 50% (v/v) ethanol-water extracts obtained after 300 min of extraction at 50°C from untreated (brown line) and PEF (Eopt = 4.6 kV/cm; WT,opt = 20 kJ/kg)-treated (black line) red grape pomace. Peak identification: gallic acid (1); chlorogenic acid (2); caffeic acid (3); epicatechin (4); p-coumaric acid (5); naringin (6); rutin (7); phlorizin (8).
Figure 8
Figure 8
HPLC-PDA chromatograms of 50% (v/v) ethanol-water extracts obtained after 300 min of extraction at 50°C from untreated (red line) and PEF (Eopt = 4.6 kV/cm; WT,opt = 20 kJ/kg)-treated (black line) red grape pomace. Peak identification: (1) peonidin 3-O-glucoside; (2) unidentified compound.
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