Electrically assisted extraction of soluble matter from chardonnay grape skins for polyphenol recovery

Nadia Boussetta (1) , N. Lebovka (2, 1) , E. Vorobiev (1) , Hervé Adenier (3) , Catherine Bedel-Cloutour (3) , J.L. Lanoisellé (1)

1 TIMR - Transformation Intégrée de la Matière Renouvelable
2 Institute of Biocolloidal Chemistry
3 GEC - Génie Enzymatique et Cellulaire

The objective of this study was to investigate the effects of pulsed electric field (PEF) and high-voltage electrical discharges (HVED) application on the efficiency of aqueous extraction of total soluble matter and polyphenols from grape skins ( Vitis vinifera L.) at different temperatures within 20-60 degrees C. The highest level of polyphenol concentration C was reached after about 60 min of extraction for HVED treatment: C(HVED) = 21.4 +/- 0.8 micromol of gallic acid equivalent (GAE)/g of dry matter (DM). Almost the same level of C was reached after 180 min of extraction for the PEF-treated skins. These levels exceeded the value C = 19.1 +/- 0.5 micromol of GAE/g of DM for the untreated samples. The difference between degrees Brix values for HVED-treated and untreated systems decreased with temperature increase (from 40 to 60 degrees C), but a large difference in the total amount of polyphenols was observed for HVED-treated and untreated systems. The activation energies were W(u) = 31.3 +/- 3.7 kJ/mol and W(PEF) = 28.9 +/- 5.5 kJ/mol for untreated and PEF-treated systems, respectively.

Mots clés: Anatomy; Extraction; Kinetics; Phytochemistry; Plant derived food

Domaines: Génie des procédés

Nadia Boussetta, N. Lebovka, E. Vorobiev, Hervé Adenier, Catherine Bedel-Cloutour, et al.. Electrically assisted extraction of soluble matter from chardonnay grape skins for polyphenol recovery. Journal of Agricultural and Food Chemistry, 2009, 57 (4), pp.1491-1497. ⟨10.1021/jf802579x⟩. ⟨hal-00377395⟩