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14/10/2012 (Added to site)
Author(s): Boussetta, N.; Vorobiev, E.; Le, L. H.; Cordin-Falcimaigne, A.; Lanoisellé, J.-L.

Application of electrical treatments in alcoholic solvent for polyphenols extraction from grape seeds

Journal: LWT - Food Science and Technology, 46 (2012), pp. 127-134
DOI: 10.1016/j.lwt.2011.10.016
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Abstract: The polyphenols extraction from grape seeds was studied. In order to increase the polyphenols yield and the extraction kinetics, three different pre-treatments were applied on grape seeds: pulsed electric fields (PEF) (8e20 kV/cm, 0e20 ms), high-voltage electrical discharges (HVED) (10 kA/40 kV, 1 ms) and grinding (180 W, 40 s). These electrical treatments can damage cell membranes (PEF/HVED) and cell walls (HVED) thus accelerating the compounds extraction but have different effects on the product fragmentation. The diffusion was then performed after pre-treatment with a mixture of water and ethanol. The PEF efficiency was improved when the treatment was performed at 50 C in the presence of ethanol. PEF-assisted diffusion was then compared to HVED-assisted diffusion and to diffusion of ground grape seeds. These two pre-treatments increased both the extraction kinetics and the maximum polyphenols yield. For both cases, the final polyphenols content was 9 g GAE/100 g DM after 15 min of extraction with grinding and after 60 min with HVED. When PEF were applied in a suspension containing ethanol, the maximum polyphenols yield was also reached after 60 min. The subsequent solideliquid separation was faster with PEF as compared to ground and HVED-treatments.



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