A batch semi-continuous extraction system was constructed and used to optimize anthocyanin and procyanidin recovery from red grape pomace. Continuously flowing water was preheated to sub-critical conditions before being introduced to the pomace-filled cell, which was located outside the heated oven to minimize polyphenol thermal degradation.  Extraction variables included sample moisture content (crude or dried), water flow rate (5, 10, 15 mL/min), oven temperature (60, 100, 140C), and sample mass (5, 15, 25 g). A response surface regression analysis of the variables impacting recovery of the polyphenols was applied to determine optimal conditions for both anthocyanin and procyanidin recovery from the grape pomace.  These were 140C oven temperature, 5 mL/min flow rate, and 5 g crude pomace. Under these optimal conditions 78% of anthocyanins and 91% of procyanidins were extracted when compared to methanol-or acetone-based conventional extraction methods, respectively. This study moves us one step closer to an industrially applicable method for effectively extracting polyphenolics from grape by-products using an environmentally friendly processing method.

Semi-continuous method for recovering anthocyanins and procyanidins from White Zinfandel (<i>V. Vinifera</i>) red grape pomace using subcritical water

240th National Meeting (2010)

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Semi-continuous method for recovering anthocyanins and procyanidins from White Zinfandel (V. Vinifera) red grape pomace using subcritical water