BENCH-SCALE EXTRACTION OF STILBENOIDS AND OTHER PHENOLICS FROM STORED GRAPE CANES (VITIS VINIFERA): OPTIMIZATION PROCESS, CHEMICAL CHARACTERIZATION, AND POTENTIAL PROTECTION AGAINST OXIDATIVE DAMAGE

• Published in: Journal of the Chilean Chemical Society 2019-06, Vol.64 (2), p.4414-4420
• Main Authors: Riquelme, Sebastian, Sáez, Vania, Escobar, Danilo, Vergara, Carola, Fuentealba, Cecilia, Bustamante, Luis, von-Baer, Dietrich, Jara, Paola, Lamperti, Liliana, Mardones, Claudia
• Format: Article
• Language: English
• Subjects: CHEMISTRY, MULTIDISCIPLINARY
• ISSN: 0717-9707; 0717-9707
• DOI: 10.4067/S0717-97072019000204414

ABSTRACT Dietary supplements have become the key to complement deficiencies in the occidental diet and therefore to reduce the incidence of oxidative stress related diseases. A bench-scale extraction procedure was studied to obtain a valuable product rich in phenolic compounds and antioxidant capacity from Pinot Noir grape cane enhanced by storage. Extraction solvent, cane-size, solid:liquid ratio, temperature, and extraction time, were systematically evaluated in order to obtain a natural functional product. Complete chemical characterization of a Pinot Noir grape cane extract produced under bench scale process is presented for the first time. Phenolic profiles of the extracts were characterized by HPLC-PDA-MS/MS and minerals by ICP-OES. Proteins, carbohydrates and lignins were also evaluated. The main phenolic compounds in the final product were stilbenoids, flavan-3-ols, procyanidins, and flavonols, with 6.53%, 4.84%, 2.11%, and 0.25%, respectively on a dry matter basis. Other chemical constituents were carbohydrates (27%), minerals (1%) and lignins (38.7%). The antioxidant capacity of the product was demonstrated using chemical assays (TEACABTS/CUPRAC and ORAC-FL) and endothelial cells model. The extract produced under the described bench scale process using grape cane enhanced by storage have a chemical composition and protecting capacities to be used in functional foods industry.