Ultrasound and enzymatic assisted extractions of bioactive compounds found in red grape skins Băbească Neagră (Vitis vinifera) variety

  • Daniela Serea Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201, Galati, Romania
  • Gabriela Râpeanu Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201, Galati, Romania https://orcid.org/0000-0002-5804-2786
  • Oana Emilia Constantin Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201, Galati, Romania https://orcid.org/0000-0001-6702-3424
  • Gabriela Elena Bahrim Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201, Galati, Romania https://orcid.org/0000-0001-8210-1793
  • Nicoleta Stănciuc Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201, Galati, Romania https://orcid.org/0000-0002-4763-8656
  • Constantin Croitoru The Academy of Agricultural and Forestry Sciences, 61 Marasti Blvd, 011464 Bucharest, Romania https://orcid.org/0000-0001-6232-2134
DOI: https://doi.org/10.35219/foodtechnology.2021.1.01
Keywords: red grape, skin, anthocyanins, flavonoids, phenolic compounds, antioxidant activity, ultrasound-assisted extraction, enzyme-assisted extraction

Abstract

The phenolic composition of the skin of the Băbească neagră grapes grown in south-eastern Romania was studied by two extraction techniques, i. e., ultrasound-assisted extraction (UAE) and enzyme-assisted extraction (EAE). This study aimed to analyze the grape skin bioactive compounds and the antioxidant potential using ethanol of three different concentrations 50%, 70%, and 96% and acidified with acetic, citric acid, or hydrochloric acid. This research aimed to maximize the extraction of bioactive compounds from red grape skin by using commercially available oenological enzyme preparations, varying the enzyme dosage, pH, temperature and extraction time. The results indicated that the highest total anthocyanin content was obtained when using 70 % ethanol extract acidified with 0.1 N hydrochloric acid, characterized by 4.29±0.04 mg C3G/g DW for ultrasound extraction and 2.54±0.13 for enzyme-assisted extraction. The results of antioxidant potential of the extracts investigated showed that the 96% ethanol extract had the highest antioxidant activity (18.76±0.24 mM of Trolox/g DW), followed by the 50% ethanol extract and 70% ethanol extract (16.35±0.79 and 16.48±0.54 mM of Trolox/g DW, respectively). The results disclosed that the highest extraction yield for antioxidant activity quantification was obtained by cellulase (61.48±1.19 mMol Trolox / g DW) after only one hour of extraction.

Published
2021-02-02
How to Cite
Serea, Daniela, Gabriela Râpeanu, Oana Constantin, Gabriela Bahrim, Nicoleta Stănciuc, and Constantin Croitoru. 2021. “Ultrasound and Enzymatic Assisted Extractions of Bioactive Compounds Found in Red Grape Skins Băbească Neagră (Vitis Vinifera) Variety”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 45 (1), 9-25. https://doi.org/https://doi.org/10.35219/foodtechnology.2021.1.01.
Issue
Vol 45 No 1 (2021)
Section
ORIGINAL ARTICLES

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