TY - JOUR AU - Sebastian Riquelme AU - Vania Sáez AU - Danilo Escobar AU - Carola Vergara AU - Cecilia Fuentealba AU - Luis Bustamante AU - Dietrich Von Baer AU - Paola Jara AU - Liliana Lamperti AU - Claudia Mardones PY - 2019/07/25 Y2 - 2024/03/29 TI - BENCH-SCALE EXTRACTION OF STILBENOIDS AND OTHER PHENOLICS FROM STORED GRAPE CANES (VITIS VINIFERA): OPTIMIZATION PROCESS, CHEMICAL CHARACTERIZATION, AND POTENTIAL PROTECTION AGAINST OXIDATIVE DAMAGE JF - Journal of the Chilean Chemical Society JA - JCCHEMS VL - 64 IS - 2 SE - Original Research Papers DO - UR - https://jcchems.com/index.php/JCCHEMS/article/view/1206 AB - 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. ER -