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

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, is preferentially used for caffeic acid-derivatives extracti...

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Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2021-02, Vol.26 (4), p.1148
Main Authors: Vendramin, Veronica, Viel, Alessia, Vincenzi, Simone
Format: Article
Language:English
Subjects:
Acidification
Berries
Byproducts
Caffeic acid
caftaric acid
Chromatography
Chromatography, High Pressure Liquid
Coumaric Acids - chemistry
COVID-19
FPLC
Fruit and Vegetable Juices - analysis
Fruit juices
Fruits
Grapes
High performance liquid chromatography
Hydroxycinnamic acid
hydroxycinnamic acids
Liquid chromatography
Molecular Structure
Phenolic acids
Phenols
Phenols - chemistry
Phenols - isolation & purification
Plants (botany)
Polyamines
Polyphenols
Raw materials
unripe grape juice
Vegetables
verjuice
Vitis - chemistry
Wines
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Summary: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, 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 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.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules26041148