Abstract:
Grape pomace represent the main by-product of wine industry
containing polyphenolic compounds with antioxidant and antibacterial
activity. The aim of our study was to optimize their extraction using different
organic solvents with different concentrations and different temperatures of
extraction.The material used for extraction was grape pomace from three red
varieties. As solvents, were used aqueous solutions from: ethanol, citric acid,
acetone, sodium sulfite and glycerol, with different concentrations. The
experimented temperatures for extraction were: 30, 60 and 90 C and the time
of extraction was two hours for all the solvents. The best extraction was
registered in case of acetone and ethanol. The nature of solvents influenced
the proportion between the different classes of polyphenolic compounds
extracted. The increasing temperature of the extraction had a positive effect
on the extraction in case of all the solvents. Also, the increase of solvents
concentration had a positive effect, up to a certain limit.
