Requimte/CQFB, Dept. de Química, Faculdade de Ciências e Tecnologia, Univ. Nova de Lisboa, Campus de Caparica, 2829-516, Caparica, Portugal.
J Food Sci. 2014 Jun;79(6):E1142-9. doi: 10.1111/1750-3841.12476. Epub 2014 Jun 2.
Natural extracts obtained from grape pomace are particularly interesting, due to the substantial variety of valuable compounds present with health benefits, specifically phenolic compounds such as anthocyanins, trans-resveratrol, quercetin, and proanthocyanidins. The production of such extracts has been recognized as a profitable way to valorize grape byproducts, which are low-value and most abundant. First, the effect of the solvent on the extraction of bioactive compounds from grape pomace is studied. The selected solvents are water and ethanol, biocompatible and available in wineries and distilleries. Then, different types of grape pomace obtained along the various stages of current industrial winemaking and distillation processes are analyzed. As a result, the best stage of the winemaking and distillation processes for pomace valorization is identified, corresponding to the grape byproduct with the highest potential as source of bioactive compounds. These studies were performed with Vitis vinifera variety of Tempranillo grapes (same year, same vineyard).
This work optimizes the production of natural extracts from (byproduct) grape pomace with recognized health benefits, to be used as high value nutraceuticals ingredients. The process proposed uses renewable and low-cost resources existent in wineries and distilleries. The select solvent extracting is a mixture of the biocompatible water and ethanol. The selected fermented grape pomace was chosen from different and comparable types of grape pomace obtained at current winemaking and distillation processes, to be used in extraction without any pretreatment.
从葡萄渣中获得的天然提取物特别有趣，因为其中含有大量具有健康益处的有价值化合物，特别是酚类化合物，如花青素、反式白藜芦醇、槲皮素和原花青素。此类提取物的生产已被认为是一种从低价值但大量存在的葡萄副产物中实现增值的有利可图的方法。首先，研究了溶剂对葡萄渣中生物活性化合物提取的影响。所选溶剂为水和乙醇，这两种溶剂均具有生物相容性，且在酿酒厂和酿酒厂中均可获得。然后，分析了在当前工业酿酒和蒸馏过程的各个阶段获得的不同类型的葡萄渣。结果确定了用于葡萄渣增值的最佳酿酒和蒸馏阶段，对应的是具有生物活性化合物来源最大潜力的葡萄副产物。这些研究是用 Tempranillo 葡萄（同年、同葡萄园）的 Vitis vinifera 品种进行的。
本工作优化了具有公认健康益处的（副产物）葡萄渣天然提取物的生产，用作高价值营养保健品成分。所提出的工艺使用了酿酒厂和酿酒厂中存在的可再生和低成本资源。选择的萃取溶剂是生物相容性水和乙醇的混合物。选择的发酵葡萄渣是从当前酿酒和蒸馏过程中获得的不同且可比类型的葡萄渣中选择的，无需任何预处理即可用于提取。
