| Title | Recovery of phenolic compounds from wine lees using green processing: Identifying target molecules and assessing membrane ultrafiltration performance |
|---|---|
| ID_Doc | 25136 |
| Authors | Mir-Cerdà, A; Carretero, I; Coves, JR; Pedrouso, A; Castro-Barros, CM; Alvarino, T; Cortina, JL; Saurina, J; Granados, M; Sentellas, S |
| Title | Recovery of phenolic compounds from wine lees using green processing: Identifying target molecules and assessing membrane ultrafiltration performance |
| Year | 2023 |
| Published | |
| Abstract | Winery wastes are rich in polyphenols with high added value to be used in cosmetics, pharmaceuticals, and food prod-ucts. This work aims at recovering and purifying the polyphenolic fraction occurring in the malolactic fermentation lees generated during the production of Albarino wines. Phenolic acids, flavonoids, and related compounds were re-covered from this oenological waste by green liquid extraction using water as the solvent. The resulting extract solu-tion 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 spec-trometric (MS) detection. The most abundant polyphenols in the extracts were identified and quantified, namely: caftaric acid with a concentration of 200 mu g g(-1) and trans-coutaric acid, cis-coutaric acid, gallic acid, and astilbin with concentrations between 15 and 40 mu g g(-1). Other minor phenolic acids and flavanols were also found. The UF pro-cess 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 Albarino wines are a valuable source of phenolic compounds, especially phenolic acids. |
| https://doi.org/10.1016/j.scitotenv.2022.159623 |
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