Supercritical Fluid Extraction in Resveratrol Isolation Technology

Authors

  • A.N. Zhabayeva International Research and Production Holding “Phytochemistry”, M. Gazaliev str. 4, Karaganda, Kazakhstan
  • M.T. Velyamov International Research and Production Holding “Phytochemistry”, M. Gazaliev str. 4, Karaganda, Kazakhstan
  • N.E. Nakypbekova International Research and Production Holding “Phytochemistry”, M. Gazaliev str. 4, Karaganda, Kazakhstan
  • S.G. Dolgikh International Research and Production Holding “Phytochemistry”, M. Gazaliev str. 4, Karaganda, Kazakhstan
  • S.M. Adekenov International Research and Production Holding “Phytochemistry”, M. Gazaliev str. 4, Karaganda, Kazakhstan

DOI:

https://doi.org/10.18321/ectj1082

Keywords:

СО2-extraction, Vitis pomace, Cabernet variety, Saperavi variety, resveratrol technology

Abstract

The article discusses the use of supercritical fluid extraction in the technology for the isolation of resveratrol, a phenolic compound found in Vitis vinifera L. A technology was developed for obtaining the sum of polyphenolic compounds with a quantitative content of resveratrol. As a raw material for the production of the substance, Vitis pomace was used after the production of wine and juice, which makes it possible to introduce complex processing of plant raw materials. For the first time, by the method of carbon dioxide extraction, the conditions for the isolation of resveratrol from Vitis pomace raw materials of the Kazakhstani varieties Saperavi and Cabernet were optimized. The influence of pressure (from 10 to 35 MPa), duration (from 60 to 180 min), temperature (from 50 to 70 °C) was studied when optimizing the extraction mode. The quantitative content of resveratrol in carbon dioxide extracts was determined by high-performance liquid chromatography (HPLC). The optimal parameters for the extraction of Vitis vinifera L. pomace (pressure, duration, temperature) were established, which provide a relatively high content of resveratrol in the extracts.

References

(1). A. Maier-Salamon, M. Bomdrfer, T. Thalhammer, T. Szekeres, W. Jaeger, Drug Metab. Pharmacok. 26 (2011) 364–373. Crossref

(2). X. Huang, Y. Liu, Y. Zou, X. Liang, Y. Peng, D.J. McClements, K. Hu, Food Hydrocolloid. 93 (2019) 261–269. Crossref

(3). M. Takaoka, J-Stage 60 (1939) 1090–1100 (in Japanese). Crossref

(4). D.A. Amri, J.C. Chaumeil, S. Sfar, C. Charrueau, J. Control. Release 158 (2012) 182–193. Crossref

(5). M. Latoui, B. Aliakbarian, A.A. Casazza, M. Seffen, A. Converti, P. Perego, Food Bioprod. Process 90 (2012) 748–754. Crossref

(6). C. Da Porto, A. Natolino, J. Supercrit. Fluid. 130 (2017) 239–245. Crossref

(7). P. Panja, Curr. Opin. Food Sci. 23 (2018) 173– 182. Crossref

(8). L. Casas, C. Mantell, M. Rodríguez, E.J. Martínez de la Ossa, A. Roldán, I. De Ory, I. Caro, A. Blandino, J. Food Eng. 96 (2010) 304–308. Crossref

(9). Patent CN100340536. Technology of super critical carbon dioxide extraction of resveratrol from Polygonum cuspidatum. Publ. 03.10.2007.

(10). S. López-Miranda, A. Serrano-Martínez, P. Hernández-Sánchez, L. Guardiola, H. Pérez- Sánchez, I. Fortea, J.A. Gabaldón, E. Núñez- Delicado, Food Chem. 203 (2016) 379–385. Crossref

(11). T. Boonchu, N. Utama-ang, J. Food Sci. Technol. 52 (2015) 783–792. Crossref

(12). Patent KR102134723B1. Method for production of grape extract with enhanced resveratrol content and cosmetic composition therefrom. Publ. 16.07.2020.

(13). Patent CN105384605A. Technology for extracting resveratrol from grape leaf. Publ. 09.03.2016.

(14). Patent US WO2018031585A1. Extraction of resveratrol from waste biomass derived from grapes processing. Publ. 15.02.2018.

(15). D.-G. Wang, W.-Y. Liu, G.-T. Chen, J. Pharm. Anal. 3 (2013) 241–247. Crossref

(16). W. Liu, Z. He, H. Yin, C. Yang, K. Lu, Sep. Purif. Technol. 256 (2021) 117754. Crossref

(17). Z. Wu, N. Li, X. Zhang, Y. Xu, T. Shu, W. Liu, B. Hu, J. Food Eng. 241 (2019) 41–50. Crossref

(18). A. Babazadeh, A. Taghvimi, H. Hamishehkar, M. Tabibiazar, Food Biosci. 20 (2017) 36–42. Crossref

(19). Q. Zhang, Y. Bian, Y. Shi, S. Zheng, X. Gu, D. Zhang, X. Zhu, X. Wang, D. Jiang, Q. Xiong, Food Chem. 179 (2015) 15–25. Crossref

(20). O. Aizpurua-Olaizola, M. Ormazabal, A. Vallejo, M. Olivares, P. Navarro, N. Etxebarria, A. Usobiaga, J. Food Sci. 80 (2015) 101–107. Crossref

(21). Y. Tian, Y. Wang, Y. Ma, P. Zhu, J. He, J. Lei, Appl. Sci. 7 (2017) 321–332. Crossref

(22). M.C. Pascual-Marti, A. Salvador, A. Chafer, A. Berna, Talanta 54 (2001) 735–740. Crossref

(23). P. Jeandet, A.C. Breuil, M. Adrian, L.A. Weston, S. Debord, P. Meunier, G. Maume, R. Bessis, Anal. Chem. 69 (1997) 5172–5177. Crossref

Downloads

Published

2021-08-30

How to Cite

Zhabayeva, A., Velyamov, M., Nakypbekova, N., Dolgikh, S., & Adekenov, S. (2021). Supercritical Fluid Extraction in Resveratrol Isolation Technology. Eurasian Chemico-Technological Journal, 23(2), 119–124. https://doi.org/10.18321/ectj1082

Issue

Vol. 23 No. 2 (2021)

Section

Articles

License

You are free to: Share — copy and redistribute the material in any medium or format. Adapt — remix, transform, and build upon the material for any purpose, even commercially.

Eurasian Chemico-Technological Journal applies a Creative Commons Attribution 4.0 International License to articles and other works we publish.

Subject to the acceptance of the Article for publication in the Eurasian Chemico-Technological Journal, the Author(s) agrees to grant Eurasian Chemico-Technological Journal permission to publish the unpublished and original Article and all associated supplemental material under the Creative Commons Attribution 4.0 International license (CC BY 4.0).

Further distribution of this work must maintain attribution to the author(s) and the published article’s title, journal citation, and DOI.

Most read articles by the same author(s)