Efficient Conditions of Enzyme-Assisted Extractions and Pressurized Liquids for Recovering Polyphenols with Antioxidant Capacity from Pisco Grape Pomace as a Sustainable Strategy
The pisco industry generates significant environmental waste, particularly grape pomace, which is a rich source of phenolic compounds. Emerging extraction technologies offer promising alternatives for recovering these bioactive components. This study evaluated enzyme-assisted extraction (EAE) and pr...
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2025-07-01
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| author | Jacqueline Poblete Mario Aranda Issis Quispe-Fuentes |
| author_facet | Jacqueline Poblete Mario Aranda Issis Quispe-Fuentes |
| author_sort | Jacqueline Poblete |
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| description | The pisco industry generates significant environmental waste, particularly grape pomace, which is a rich source of phenolic compounds. Emerging extraction technologies offer promising alternatives for recovering these bioactive components. This study evaluated enzyme-assisted extraction (EAE) and pressurized liquid extraction (PLE) techniques using response surface methodology to optimize phenolic compound yield and antioxidant capacity. Specifically, a D-optimal design was applied for EAE, and a Box–Behnken design was applied for PLE. The optimal extraction conditions for EAE were 0.75 U/mL of tannase, 40 U/mL of cellulase, 20 °C, and 15 min. For PLE, the optimal parameters were 54% ethanol, 113 °C, and three extraction cycles. These conditions yielded 38.49 mg GAE g<sup>−1</sup> dw and 50.03 mg GAE g<sup>−1</sup> dw of total polyphenols and antioxidant capacities of 342.47 μmol TE g<sup>−1</sup> dw and 371.00 μmol TE g<sup>−1</sup> dw, respectively. The extracts obtained under optimal conditions were further characterized through chromatographic techniques to determine their phenolic profiles. Seven phenolic compounds were identified: gallic acid, catechin, epicatechin, 4-hydroxybenzoic acid, quercetin-3-rutinoside hydrate, quercetin-3-O-rhamnoside, and kaempferol. PLE extracts exhibited the highest concentration of these compounds. These findings demonstrate that recovering antioxidant-rich phenolic compounds from pisco grape pomace using innovative extraction methods is a viable strategy for obtaining functional ingredients and supporting sustainable industrial practices. |
| format | Article |
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| institution | Kabale University |
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| language | English |
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| spelling | doaj-art-69149a3de29d490d8e326d79ea385de32025-08-20T03:36:22ZengMDPI AGMolecules1420-30492025-07-013014297710.3390/molecules30142977Efficient Conditions of Enzyme-Assisted Extractions and Pressurized Liquids for Recovering Polyphenols with Antioxidant Capacity from Pisco Grape Pomace as a Sustainable StrategyJacqueline Poblete0Mario Aranda1Issis Quispe-Fuentes2Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, ChileDepartment of Chemistry and Pharmacy, Pontificia Universidad Católica de Chile, Santiago 7810000, ChileFood Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, ChileThe pisco industry generates significant environmental waste, particularly grape pomace, which is a rich source of phenolic compounds. Emerging extraction technologies offer promising alternatives for recovering these bioactive components. This study evaluated enzyme-assisted extraction (EAE) and pressurized liquid extraction (PLE) techniques using response surface methodology to optimize phenolic compound yield and antioxidant capacity. Specifically, a D-optimal design was applied for EAE, and a Box–Behnken design was applied for PLE. The optimal extraction conditions for EAE were 0.75 U/mL of tannase, 40 U/mL of cellulase, 20 °C, and 15 min. For PLE, the optimal parameters were 54% ethanol, 113 °C, and three extraction cycles. These conditions yielded 38.49 mg GAE g<sup>−1</sup> dw and 50.03 mg GAE g<sup>−1</sup> dw of total polyphenols and antioxidant capacities of 342.47 μmol TE g<sup>−1</sup> dw and 371.00 μmol TE g<sup>−1</sup> dw, respectively. The extracts obtained under optimal conditions were further characterized through chromatographic techniques to determine their phenolic profiles. Seven phenolic compounds were identified: gallic acid, catechin, epicatechin, 4-hydroxybenzoic acid, quercetin-3-rutinoside hydrate, quercetin-3-O-rhamnoside, and kaempferol. PLE extracts exhibited the highest concentration of these compounds. These findings demonstrate that recovering antioxidant-rich phenolic compounds from pisco grape pomace using innovative extraction methods is a viable strategy for obtaining functional ingredients and supporting sustainable industrial practices.https://www.mdpi.com/1420-3049/30/14/2977pisco grape pomaceefficient conditionsenzyme-assisted extractionliquid pressurized extractionpolyphenolsantioxidant capacity |
| spellingShingle | Jacqueline Poblete Mario Aranda Issis Quispe-Fuentes Efficient Conditions of Enzyme-Assisted Extractions and Pressurized Liquids for Recovering Polyphenols with Antioxidant Capacity from Pisco Grape Pomace as a Sustainable Strategy Molecules pisco grape pomace efficient conditions enzyme-assisted extraction liquid pressurized extraction polyphenols antioxidant capacity |
| title | Efficient Conditions of Enzyme-Assisted Extractions and Pressurized Liquids for Recovering Polyphenols with Antioxidant Capacity from Pisco Grape Pomace as a Sustainable Strategy |
| title_full | Efficient Conditions of Enzyme-Assisted Extractions and Pressurized Liquids for Recovering Polyphenols with Antioxidant Capacity from Pisco Grape Pomace as a Sustainable Strategy |
| title_fullStr | Efficient Conditions of Enzyme-Assisted Extractions and Pressurized Liquids for Recovering Polyphenols with Antioxidant Capacity from Pisco Grape Pomace as a Sustainable Strategy |
| title_full_unstemmed | Efficient Conditions of Enzyme-Assisted Extractions and Pressurized Liquids for Recovering Polyphenols with Antioxidant Capacity from Pisco Grape Pomace as a Sustainable Strategy |
| title_short | Efficient Conditions of Enzyme-Assisted Extractions and Pressurized Liquids for Recovering Polyphenols with Antioxidant Capacity from Pisco Grape Pomace as a Sustainable Strategy |
| title_sort | efficient conditions of enzyme assisted extractions and pressurized liquids for recovering polyphenols with antioxidant capacity from pisco grape pomace as a sustainable strategy |
| topic | pisco grape pomace efficient conditions enzyme-assisted extraction liquid pressurized extraction polyphenols antioxidant capacity |
| url | https://www.mdpi.com/1420-3049/30/14/2977 |
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