Foods that are rich in polyphenols have been studied for their health-promoting properties including improving digestive health and boosting weight loss. Merlot red wine flour is a powder that is made up of the skins and seeds of red grapes and contains polyphenolic compounds. In this study, polyphenols were extracted from Merlot red wine flour and analyzed using UV-Vis spectroscopy. The polyphenol extraction method used a solvent mixture of 61% acetone and 39% water and was placed in a shaking water bath for two hours (50 °C and 120 rpm) and frozen overnight. The mixture was rotary evaporated leaving behind a red powder. Extracted polyphenols from red wine flour were combined with lipase and amylase in a phosphate buffer and UV-Vis spectra were acquired. Spectral shifts were observed which indicates binding between the extracts and digestive enzymes. Results from this study will be used to develop an instrumental analysis lab protocol which will involve the extraction, characterization, and binding properties of polyphenol-rich foods.

Investigating the role of polyphenols in digestive health using extraction and characterization methods with merlot red wine flour

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