JOURNAL OF CHILEAN CHEMICAL SOCIETY

Vol 64 No 2 (2019): Journal of the Chilean Chemical Society
Original Research Papers

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

Sebastian Riquelme
Unidad de Desarrollo Tecnológico, Universidad de Concepción Departamento de Análisis Instrumental , Facultad de Farmacia, Universidad de Concepción
Vania Sáez
Departamento de Análisis Instrumental , Facultad de Farmacia, Universidad de Concepción
Danilo Escobar
Unidad de Desarrollo Tecnológico, Universidad de Concepción
Carola Vergara
Departamento de Análisis Instrumental , Facultad de Farmacia, Universidad de Concepción
Cecilia Fuentealba
Unidad de Desarrollo Tecnológico, Universidad de Concepción
Luis Bustamante
Departamento de Análisis Instrumental , Facultad de Farmacia, Universidad de Concepción
Dietrich Von Baer
Departamento de Análisis Instrumental , Facultad de Farmacia, Universidad de Concepción
Paola Jara
Departamento de Bioquímica e Inmunología, Facultad de Farmacia, Universidad de Concepción
Liliana Lamperti
Departamento de Bioquímica e Inmunología, Facultad de Farmacia, Universidad de Concepción
Claudia Mardones
Departamento de Análisis Instrumental , Facultad de Farmacia, Universidad de Concepción
Published July 25, 2019
Keywords
  • Stilbenoids,
  • Procyanidins,
  • Grape canes,
  • Bench-scale extraction,
  • Antioxidant capacity

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.

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