Recovery of flavonoids from grape skins by enzyme-assisted extraction |
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Authors: | Ivana Tomaz Luna Maslov Domagoj Stupić Darko Preiner Danijela Ašperger Jasminka Karoglan Kontić |
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Affiliation: | 1. Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Zagreb, Croatiaitomaz@agr.hr;3. Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia;4. Department of Analytical Chemistry, Faculty of Chemical Engineering and Technology, University of Zagreb, Zagreb, Croatia |
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Abstract: | Grape skin contains large amounts of different flavonoids so it can be used for their recovery. Optimization of enzyme-assisted extraction of flavonoids was conducted using oenological enzyme preparations with respect to enzyme dosage, temperature, extraction time, pH, and enzyme preparation. Optimal conditions were obtained using enzyme preparation Lallzyme EX-V, at the temperature of 45°C, time of 3 h, pH 2.0, and enzyme dosage of 10.52 mg/g. The new optimized extraction method is less expensive, simple, accurate, and selective for the recovery of simple flavonoids. It is based on an environmentally-friendly extraction solvent which may provide a valuable alternative to conventional methods. |
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Keywords: | Enzyme-assisted extraction grape skins flavonoids pectinases |
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