Extraction of phenolic from Moroccan grape pomace: Optimization of decoction extraction of phenolic compounds using response surface methodology

Authors

  • Safae El Alami El Hassani University of Hassan II of Casablanca
  • Anas Driouich
  • Hamid Mellouk University of Hassan II of Casablanca
  • Bouchra Bejjany University of Hassan II of Casablanca
  • Adil Dani University of Hassan II of Casablanca
  • Khalid Digua University of Hassan II of Casablanca

DOI:

https://doi.org/10.13171/mjc76198121610hm

Abstract

The present study focuses on the optimization of the parameters to extract phenolic products by decoction and the quantification of these compounds from grape pomace, using a central experimental design. The antioxidant activity of methanolic extracts from grape skin grown in Morocco was evaluated. The grapes variety is “Michael Paleiri”, it is a black variety with pips, and they are from the region of Benslimane. The total phenolic compounds contents were determined by the Folin-Ciocalteu method. The optimization suggested that extraction with methanol for 29 min, at 60°C were the best solutions for this combination of variables.The largest amount obtained was 1042.06 mg EGA/g DW. The antioxidant activity is carried out by the radical scavenging method 1,1-diphenyl-2-picryl hydrazyl (DPPH°) and the ferric iron reduction capacity (FRAP). The DDPH inhibition capacity reached 20.78%, compared with 15.22% of a BHT solution at 0.001 g/L. A significant relationship between antioxidant capacity and total phenolic content is evident (R2=0.994). These results demonstrate that methanol extracts from the waste from grapes grown in Morocco could be used as potential sources of natural extracts rich in phenolic compounds and endowed with significant antioxidant activity.

Author Biographies

Safae El Alami El Hassani, University of Hassan II of Casablanca

FSTM

Hamid Mellouk, University of Hassan II of Casablanca

FSTM

Bouchra Bejjany, University of Hassan II of Casablanca

FSTM

Adil Dani, University of Hassan II of Casablanca

FSTM

Khalid Digua, University of Hassan II of Casablanca

FSTM

References

- I. S. Arvanityoannis, D. Ladas, A. Mavromatis, Potential uses and applications of treated wine waste: a review, Int J Food Sci Tech, 2006, 41, 475-487

- L. Andres, F. Riera, R. Alvarez, Recovery and concentration by electrodialysis of tartaric acid from fruit juice industries wastewaters. J Chem Technol Biot, 1997, 70, 247.

- M. C. Peixoto, M.I. Dias, M. J. Alves, R.C. Calhelha, L. Barros, S. P. Pinho, I. C.F.R. Ferreira, Grape pomace as a source of phenolic compounds and divers boctiv properties, food Chem., 2018, 253, 132-138

- L. Zhang, M.T. Zhu, T. Shi, C. Guo, Y. S. Huang, Y. Chen, M.Y. Xie, Recovery of dietary fiber and polyphenol from grape juice pomace and evaluation of their functional properties and polyphenol compositions, Food and Func, 2016, 8, 341-351.

- D. Kammerer, A. Claus, R. Carle, A. Schieber, J. Agric. Food Chem., 2004, 52, 4360-4367

- C. Santos-Buelga, A. Scalbert, J. Sci. Food Agric., 2000, 80, 1094-1117

- A. Moure, J. Cruz, D. Franco, J. M. Dominguez, J. Sineiro, H. Dominguez, M. J. Nunez, J. C. Parajo, Food Chem., 2001, 72, 145-171.

- S. Ray, D. Bagchi, P. Lim, M. Bagchi, M. Gross, C. Kothari, G. Preuss, S. Stohs, Res. Commun. Mol. Pathol. Pharmacol., 2001, 109, 165-197.

- A. Alonso, D. Guillean, C. Barroso, B. Puertas, A. Garcia, J. Agric. Food Chem., 2002, 50, 5832-5836.

- W. Yi, J. Fischer, C.C. Akoh, J. Agric. Food Chem., 2005, 53, 8804-8812.

- Y. Miyake, A. Murakami, Y. Sugiyama, M. Isobe, K. Koshimizu, K. Ohigashi, J. Agric. Food Chem., 1999, 47, 3151-3157.

- J.C. Stoclet, T. Chataigneau, M. Ndiaye, M.H. Oak, J. El Badoui, M. Chataigneau, B. Valerie, K. Schini, Eur. J. Pharmacol, 2004, 500, 299-313.

- O.I. Aruoma, Food Chem. Toxicol., 1994, 32, 671-683

- A. Scalbert, G. Williamson, J. Nutr., 2000, 130, 2073-2085

- W.R. Leifert, M.Y. Abeywardena, Nutrition Research, 2008, 28, 729-737

- C. Ramassamy, Eur. J. Pharmacol, 2006, 545, 51-64.

- I. M. Valente, M.R.G. Maia, N. Malushi, H. M. Oliveira, L. Papa, J.A.Rodrigues, A.J.M. Fonseca, A.R.J. Cabrita, Profiling of phenolic compounds and antioxidant properties of European varieties and cultivars of Vicia faba L. Pods, Phytochemistry, 2018, 152, 223-229

- B. Uttara, A. V. Singh, P. Zamboni, R. T. Mahajan, oxidative stress and neurodegenerative diseases: A review of upstream and downstream antioxidant therapeutic options, Curr Neuropharmacol., 2009, 7 (1): 65-74

- I. Soural, N. Vrchotová, J. Tříska, J. Balík, Š. Horník , P. Cuřínová, J. Sýkora, Molecules 20 (2015) 6093-6112.

- D. Pintac, T. Majkie, L. Torovic, D. Oreie, I. Beara, N. Simin, N. Dukie, M. Lesjak, solvent selection for efficient extraction of bioactive compounds from grape pomace, Ind Crop Prod, 2018, 111, 379-390

- A. Ojeil, N. El Darra, Y. El Hajj, P. Bou Mouncef, T. J. Rizk, R. G. Maroun, LSJ, 2010, 11, 2.

- S. Hogan, L. Zhang, J. Li, B. Zoecklein, K. Zhou, Food Sci. Technol, 2009, 42, 1269-1274

- M.S. Blois, Nature, 1958, 181, 1199-1200

- W. Brand, M.E Cuvelier, C. Berset, Food Sci. Technol, 1995, 28, 25-30

- B.M. Lue, N. S. Nielsen, C. Jacobsen, L. Hellgren, Z. Guo, X. Xu, Food Chem., 2010, 123, 221-230

- B.S. Maataoui, A. Hmyene, S. Hilali, LSJ, 2006, 7, 1

- M. Oyaizu, The Japanese Journal of Nutrition and Dietetics, 1986, 44, 07-315

- M. Haddoudi, H. Mellouk, B. Bejjany, A. Dani, K. Digua, Les Technologies de Laboratoire, 2014, 8, 36

- M. SolaymanHossain, M. Sohanur Rahman, A. H. M. RahmatullahImon, S. Zaman, A. S. M. B. Alam Siddiky, M. Mondal1, A. Sarwar, T. B. Huq, B. C. Adhikary,T. Begum, A. Tabassum, S. Alam, M. M. Begum, Clinicalphytoscience, 2016, 2, 10

- L. Lazar, Talmaciu A.L., Volf I., Popa V.I., Ultrason. Sonochem., 2016, 32, 191-197

- A. Gambuti, R. Capuano, L. Lecce, M. G. Fragasso, L. Moio, Vitis, 2009, 48, 193-200.

- J. Dai, R.J. Mumper, Molecules, 2010, 15, 7313-7352.

- H. Mellouk, A. Meullemiestre, Z. Maache-Rezzoug , B. Bejjany, A. Dani, S.A. Rezzoug, J Clean Prod., 2016, 112, 4398-4405

- D. Karou, M.H. Dicko, J. Simpore, A.S. Traore, AJB, 2005, 4(8), 823-828

- J. Yang, K.J. Meyers, J.V.D. Heide, R.H. Liu, J. Agric. Food Chem., 2004, 52(22), 6787-6793

- R.A. Ouedraogo, M. Koala, C. Dabire, A. Hema, V.B.E.J.T. Bazie, L.P. Ouattara, C. Gnoula, E. Pale, R.H.C. Nebie, IJBCS, 2015, 9(1), 281-291

- N. Aoussar, R. Manzali , I. Nattah , N. Rhallabi , P. Vasiljevic , M. Bouksaim , A. Douira , N. Manojlović , F. Mellouki, JMES 8(6) (2017) 1968-1976.

- C. Sarikurkcu, M.S. Kocak, M. Calapoglu, C. Ocal, B. Tepe, J Funct Foods, 2016, 24, 11-17.

- M. Hebi, M. Eddouks, Rev Phytother, 2016, 14(1), 17-22.

Downloads

Published

2018-12-16

Issue

Vol. 7 No. 6 (2019)

Section

Engineering Chemistry

License

Authors who publish with this journal agree to the following terms:

    1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal
    2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal
    3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).