engleski

Optimization of ultrasound assisted extraction of bioactive compounds from wine lees of blatina cultivar

Red grape skins and seeds contain large quantities of bioactive compounds, such as anthocyanins, flavanols, stilbenes (resveratrol), phenolic acids and their derivatives. These compounds can be extracted using conventional techniques such as maceration, or novel extraction technologies that include microwaves, high hydrostatic pressure, high-intensity ultrasound, as well as pulsed electric fields. It should be taken into consideration that a large amount of wine pomace is a by-product of red wine production left as food waste, which is not yet regarded as a potential source of bioactive compounds for extraction. In this research, the influence of ultrasonic-assisted extraction (UAE) parameters was optimized to achieve the highest yield of polyphenolic compounds extracted from wine lees of Blatina cultivar. Effect of process parameters such as extraction time (five different times from 120 s to 1500 s), amplitude of 400 W ultrasonic processor (five different values from 30 % to 90 %) and probe diameter (7 mm, 22 mm and 40 mm) at starting extraction temperature at 25 °C on quantity and composition of extracted bioactive compounds was investigated. Optimization of UAE polyphenolic compounds from Blatina cultivar wine lees is carried out using Design Expert software. Results show that application of ultrasound extraction of bioactive compounds increases extraction yield from 8 % to 88 %. Optimal process time of ultrasonic extraction was up to 2.5 times shorter compared to conventional extraction. Calculation of optimal UAE process parameters based on the obtained data shows that the best results occur using 81 % of maximal amplitude, during 1047 s using 7 mm ultrasonic probe.

wine lees; extraction; ultrasound; bioactive compounds; HPLC

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