Chemometric Optimization of Biologically Active Compounds Extraction from Grape Marc: Composition and Antimicrobial Activity

被引:26
作者
Ghendov-Mosanu, Aliona [1 ]
Cojocari, Daniela [2 ]
Balan, Greta [2 ]
Patras, Antoanela [3 ]
Lung, Ildiko [4 ]
Soran, Maria-Loredana [4 ]
Opris, Ocsana [4 ]
Cristea, Elena [1 ]
Sturza, Rodica [1 ]
机构
[1] Tech Univ Moldova, Fac Food Technol, Dept Oenol & Chem, Food Technol, 9-9 Studentilor St, MD-2045 Kishinev, Moldova
[2] NicolaeTestemitanu State Univ Med & Pharm, Dept Microbiol & Immunol, Fac Med 1, 165 Stefan Cel Mare Bd, MD-2004 Kishinev, Moldova
[3] Ion Ionescu de la Brad Iasi Univ Life Sci, Dept Sci, Fac Hort, 3 Mihail Sadoveanu Alley, Iasi 700490, Romania
[4] Natl Inst Res & Dev Isotop & Mol Technol, Dept Phys Nanostruct Syst, Cluj Napoca 400293, Romania
来源
MOLECULES | 2022年 / 27卷 / 05期
关键词
grape marc; extraction parameters; biologically active compounds; mathematical models; antimicrobial activity; pathogenic microorganisms; SOLID-LIQUID EXTRACTION; MICROWAVE-ASSISTED EXTRACTION; ANTIOXIDANT ACTIVITY; PHENOLIC-COMPOUNDS; VITIS-VINIFERA; BIOACTIVE COMPOUNDS; DIETARY FIBER; BY-PRODUCTS; CHEMICAL-CHARACTERIZATION; ANTIBACTERIAL ACTIVITY;
D O I
10.3390/molecules27051610
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
The article focuses on the optimization of the extraction process of biologically active compounds (BAC) from grape marc-a by-product of the wine industry. The influence of temperature, specifically 30 degrees C, 45 degrees C and 65 degrees C, and ethanol concentration in solutions, specifically 0-96% (v/v) on the extraction yield of polyphenols, flavonoids, tannins and anthocyanins, were investigated. The composition of individual polyphenols, anthocyanins and organic acids, antioxidant activity (DPPH and ABTS) and CIELab chromatic characteristics of the grape marc extracts (GME), were characterized. The microbiostatic and microbicidal effects in direct contact of GME with pathogenic microorganisms, Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Klebsiella pneumoniae, were determined in vitro. The influence of extraction parameters on the total polyphenol content (TPC), total flavonoid content (TFC), tannin content (TC), total anthocyanin content (TAC) and their interdependencies were studied using information analysis. A mathematical model was developed on cubic spline functions. The analysis of individual compounds showed the presence of a wide range of flavonoids (procyanidin B2, procyanidin B1, hyperoside and quercetin), flavones (catechin), hydroxybenzoic acid derivatives (gallic, protocatechuic, p-hydroxybenzoic acids, m-hydroxybenzoic acid, syringic acid), hydroxycinic acid derivatives and ferulic acid methyl ester. The malvidol-3-glucoside was the main anthocyanin identified in the extract. A high amount of tartaric acid was also found. GME showed significant antimicrobial activity against Gram-positive bacteria and lower activity against Gram-negative bacteria.
引用
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页数:18
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