Recovery of phenolic compounds from wine lees using green processing: Identifying target molecules and assessing membrane ultrafiltration performance

Winery wastes are rich in polyphenols with high added value to be used in cosmetics, pharmaceuticals, and food products. This work aims at recovering and purifying the polyphenolic fraction occurring in the malolactic fermentation lees generated during the production of Albariño wines. Phenolic acid...

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Detalles Bibliográficos
Autores: Mir-Cerdà, Aina, Carretero, Iris, Coves, José Rubén, Pedrouso, Alba, Castro-Barros, Celia María, Alvarino, Teresa, Cortina, José Luis, Saurina, Javier, Granados i Juan, Mercè, Sentellas, Sonia
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2023
País:España
Institución:Universidad de Barcelona
Repositorio:Dipòsit Digital de la UB
OAI Identifier:oai:diposit.ub.edu:2445/193548
Acceso en línea:https://hdl.handle.net/2445/193548
Access Level:acceso abierto
Palabra clave:Polifenols
Ultrafiltració
Antioxidants
Polyphenols
Ultrafiltration
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spelling Recovery of phenolic compounds from wine lees using green processing: Identifying target molecules and assessing membrane ultrafiltration performanceMir-Cerdà, AinaCarretero, IrisCoves, José RubénPedrouso, AlbaCastro-Barros, Celia MaríaAlvarino, TeresaCortina, José LuisSaurina, JavierGranados i Juan, MercèSentellas, SoniaPolifenolsUltrafiltracióAntioxidantsPolyphenolsUltrafiltrationAntioxidantsWinery wastes are rich in polyphenols with high added value to be used in cosmetics, pharmaceuticals, and food products. This work aims at recovering and purifying the polyphenolic fraction occurring in the malolactic fermentation lees generated during the production of Albariño wines. Phenolic acids, flavonoids, and related compounds were recovered from this oenological waste by green liquid extraction using water as the solvent. The resulting extract solution was microfiltered to remove microparticles and further treated by ultrafiltration (UF) using membranes of 30 kDa and 5 kDa molecular weight cut-offs (MWCOs). The feed sample and the filtrate and retentate solutions from each membrane system were analyzed by reversed-phase liquid chromatography (HPLC) with UV and mass spectrometric (MS) detection. The most abundant polyphenols in the extracts were identified and quantified, namely: caftaric acid with a concentration of 200 µg g−1 and trans-coutaric acid, cis-coutaric acid, gallic acid, and astilbin with concentrations between 15 and 40 µg g−1. Other minor phenolic acids and flavanols were also found. The UF process using the 30 kDa membrane did not modify the extract composition, but filtration through the 5 kDa poly-acrylonitrile membrane elicited a decrease in polyphenolic content. Hence, the 30 kDa membrane was recommended to further pre-process the extracts. The combined extraction and purification process presented here is environmentally friendly and demonstrates that malolactic fermentation lees of Albariño wines are a valuable source of phenolic compounds, especially phenolic acids.Elsevier B.V.2023info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://hdl.handle.net/2445/193548Articles publicats en revistes (Enginyeria Química i Química Analítica)reponame:Dipòsit Digital de la UBinstname:Universidad de BarcelonaInglésReproducció del document publicat a: https://doi.org/10.1016/j.scitotenv.2022.159623Science of the Total Environment, 2023, vol. 857, num. Part 3, p. 159623https://doi.org/10.1016/j.scitotenv.2022.159623cc-by-nc-nd (c) Mir-Cerdà, Aina et al., 2023https://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:diposit.ub.edu:2445/1935482026-05-27T06:46:51Z
dc.title.none.fl_str_mv Recovery of phenolic compounds from wine lees using green processing: Identifying target molecules and assessing membrane ultrafiltration performance
title Recovery of phenolic compounds from wine lees using green processing: Identifying target molecules and assessing membrane ultrafiltration performance
spellingShingle Recovery of phenolic compounds from wine lees using green processing: Identifying target molecules and assessing membrane ultrafiltration performance
Mir-Cerdà, Aina
Polifenols
Ultrafiltració
Antioxidants
Polyphenols
Ultrafiltration
Antioxidants
title_short Recovery of phenolic compounds from wine lees using green processing: Identifying target molecules and assessing membrane ultrafiltration performance
title_full Recovery of phenolic compounds from wine lees using green processing: Identifying target molecules and assessing membrane ultrafiltration performance
title_fullStr Recovery of phenolic compounds from wine lees using green processing: Identifying target molecules and assessing membrane ultrafiltration performance
title_full_unstemmed Recovery of phenolic compounds from wine lees using green processing: Identifying target molecules and assessing membrane ultrafiltration performance
title_sort Recovery of phenolic compounds from wine lees using green processing: Identifying target molecules and assessing membrane ultrafiltration performance
dc.creator.none.fl_str_mv Mir-Cerdà, Aina
Carretero, Iris
Coves, José Rubén
Pedrouso, Alba
Castro-Barros, Celia María
Alvarino, Teresa
Cortina, José Luis
Saurina, Javier
Granados i Juan, Mercè
Sentellas, Sonia
author Mir-Cerdà, Aina
author_facet Mir-Cerdà, Aina
Carretero, Iris
Coves, José Rubén
Pedrouso, Alba
Castro-Barros, Celia María
Alvarino, Teresa
Cortina, José Luis
Saurina, Javier
Granados i Juan, Mercè
Sentellas, Sonia
author_role author
author2 Carretero, Iris
Coves, José Rubén
Pedrouso, Alba
Castro-Barros, Celia María
Alvarino, Teresa
Cortina, José Luis
Saurina, Javier
Granados i Juan, Mercè
Sentellas, Sonia
author2_role author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Polifenols
Ultrafiltració
Antioxidants
Polyphenols
Ultrafiltration
Antioxidants
topic Polifenols
Ultrafiltració
Antioxidants
Polyphenols
Ultrafiltration
Antioxidants
description Winery wastes are rich in polyphenols with high added value to be used in cosmetics, pharmaceuticals, and food products. This work aims at recovering and purifying the polyphenolic fraction occurring in the malolactic fermentation lees generated during the production of Albariño wines. Phenolic acids, flavonoids, and related compounds were recovered from this oenological waste by green liquid extraction using water as the solvent. The resulting extract solution was microfiltered to remove microparticles and further treated by ultrafiltration (UF) using membranes of 30 kDa and 5 kDa molecular weight cut-offs (MWCOs). The feed sample and the filtrate and retentate solutions from each membrane system were analyzed by reversed-phase liquid chromatography (HPLC) with UV and mass spectrometric (MS) detection. The most abundant polyphenols in the extracts were identified and quantified, namely: caftaric acid with a concentration of 200 µg g−1 and trans-coutaric acid, cis-coutaric acid, gallic acid, and astilbin with concentrations between 15 and 40 µg g−1. Other minor phenolic acids and flavanols were also found. The UF process using the 30 kDa membrane did not modify the extract composition, but filtration through the 5 kDa poly-acrylonitrile membrane elicited a decrease in polyphenolic content. Hence, the 30 kDa membrane was recommended to further pre-process the extracts. The combined extraction and purification process presented here is environmentally friendly and demonstrates that malolactic fermentation lees of Albariño wines are a valuable source of phenolic compounds, especially phenolic acids.
publishDate 2023
dc.date.none.fl_str_mv 2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/193548
url https://hdl.handle.net/2445/193548
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a: https://doi.org/10.1016/j.scitotenv.2022.159623
Science of the Total Environment, 2023, vol. 857, num. Part 3, p. 159623
https://doi.org/10.1016/j.scitotenv.2022.159623
dc.rights.none.fl_str_mv cc-by-nc-nd (c) Mir-Cerdà, Aina et al., 2023
https://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by-nc-nd (c) Mir-Cerdà, Aina et al., 2023
https://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier B.V.
publisher.none.fl_str_mv Elsevier B.V.
dc.source.none.fl_str_mv Articles publicats en revistes (Enginyeria Química i Química Analítica)
reponame:Dipòsit Digital de la UB
instname:Universidad de Barcelona
instname_str Universidad de Barcelona
reponame_str Dipòsit Digital de la UB
collection Dipòsit Digital de la UB
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869424978920734720
score 15.301603

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