Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/1179
Title: Chemometric Optimization of Biologically Active Compounds Extraction from Grape Marc: Composition and Antimicrobial Activity
Authors: GHENDOV-MOŞANU, Aliona 
COJOCARI, Daniela 
BALAN, Greta 
PATRAS, Antoanela 
LUNG Ildiko 
SORAN Maria-Loredana 
OPRIȘ Ocsana-Ileana 
CRISTEA, Elena 
STURZA, Rodica 
Keywords: grape marc;extraction parameters;biologically active compounds;mathematical models;antimicrobial activity;pathogenic microorganisms
Issue Date: 2022
Source: Ghendov-Mosanu, A.; Cojocari, D.; Balan, G.; Patras, A.; Lung, I.; Soran, M.-L.; Opriş, O.; Cristea, E.; Sturza, R. Chemometric Optimization of Biologically Active Compounds Extraction from Grape Marc: Composition and Antimicrobial Activity. Molecules 2022, 27, 1610. https://doi.org/10.3390/molecules27051610
Project: 2soft/1.2/83. INTELLIGENT VALORISATION OF AGRO-FOOD INDUSTRIAL WASTES 
20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară 
Journal: Molecules 
Abstract: 
The article focuses on the optimization of the extraction process of biologically active compounds (BAC) from grape marc—a by-product of the wine industry. The influence of temperature, specifically 30 °C, 45 °C and 65 °C, and ethanol concentration in solutions, specifically 0–96% (v/v) on the extraction yield of polyphenols, flavonoids, tannins and anthocyanins, were investigated. The composition of individual polyphenols, anthocyanins and organic acids, antioxidant activity (DPPH and ABTS) and CIELab chromatic characteristics of the grape marc extracts (GME), were characterized. The microbiostatic and microbicidal effects in direct contact of GME with pathogenic microorganisms, Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Klebsiella pneumoniae, were determined in vitro. The influence of extraction parameters on the total polyphenol content (TPC), total flavonoid content (TFC), tannin content (TC), total anthocyanin content (TAC) and their interdependencies were studied using information analysis. A mathematical model was developed on cubic spline functions. The analysis of individual compounds showed the presence of a wide range of flavonoids (procyanidin B2, procyanidin B1, hyperoside and quercetin), flavones (catechin), hydroxybenzoic acid derivatives (gallic, protocatechuic, p-hydroxybenzoic acids, m-hydroxybenzoic acid, syringic acid), hydroxycinic acid derivatives and ferulic acid methyl ester. The malvidol-3-glucoside was the main anthocyanin identified in the extract. A high amount of tartaric acid was also found. GME showed significant antimicrobial activity against Gram-positive bacteria and lower activity against Gram-negative bacteria.
URI: http://cris.utm.md/handle/5014/1179
DOI: 10.3390/molecules27051610
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