Optimization of a method to extract polysaccharides from white grape pomace by-products
The aim of this paper is to optimize a method to recover polysaccharides from white grape pomace (non-fermented), the main waste by-product of the food industry. Different conditions are tested and the polysaccharides extracted are analyzed by high performance size exclusion chromatography with refr...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2021 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/262108 |
| Acceso en línea: | http://hdl.handle.net/10261/262108 |
| Access Level: | acceso abierto |
| Palabra clave: | Carbohydrates Grape waste Isolation Polysaccharides rich in arabinose and galactose (PRAG) Rhamnogalacturonan type II (RG-II) Homogalacturonans (HG) Glucosyl polysaccharides (GP) |
| Sumario: | The aim of this paper is to optimize a method to recover polysaccharides from white grape pomace (non-fermented), the main waste by-product of the food industry. Different conditions are tested and the polysaccharides extracted are analyzed by high performance size exclusion chromatography with refractive index detector (HPSEC-RID) and gas chromatography with mass detector (GC-MS). The extraction solvent did not show a significant effect on the polysaccharide extraction, acid pH yielded to higher efficiencies, and longer extraction times extracted more smaller polysaccharides (≤5.4 kg mol). The highest efficiencies were obtained with both solvents at pH 1 and 1:4 solid to liquid ratio. The optimum conditions selected (TA as solvent of extraction, 2.5 g L solvent concentration, pH = 1, 1:4 solid to liquid ratio, and 18 h of extraction time) allow the extraction of polysaccharides rich in arabinose and galactose, rhamnogalacturonans, homogalacturonans and glucosyl polysaccharides, under efficient and food-safe conditions. |
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