Authors: Carolina MuñozGonzález Juan J RodríguezBencomo Pedro J MartínÁlvarez M Victoria MorenoArribas M Ángeles PozoBayón
Publish Date: 2013/03/22
Volume: 7, Issue: 1, Pages: 47-57
Abstract
The potential of winemaking grape pomace byproducts as a source of glycosidic aroma precursors that under enzymatic hydrolysis might release aroma compounds has been evaluated Two different extraction methodologies liquid–liquid and pressurized liquid extraction LLE and PLE were employed Solid phase extraction SPEGCMS analysis of the hydrolyzed LLE glycosidic extract revealed 22 aroma compounds belonging to different chemical families terpenes C13 norisoprenoids vanillines etc Response surface methodology was employed to study the effect of the most significant PLE experimental variables temperature and solvent composition on the extraction of aromatic aglycones The parameters of the model were estimated by multiple linear regressions Most of the aroma compounds showed an adequate fit to the calculated model 18 compounds from 22 with R 2 08 The application of the optimized PLE conditions 50 of ethanol in the hydroalcoholic solution and 90 °C showed higher extraction yield of aglycones when comparing with the extraction yield obtained by LLEThe authors thank Dr Maribel Estrella Pedrola from ICTAN CSIC and her laboratory staff for their valuable assistance during the PLE experiments This work has been funded by the CSIC INTRAMURAL Project 201070I036 CMG and JJRB thank the CSIC for their respective research contractsCarolina MuñozGonzález declares that she has no conflict of interest Juan J RodríguezBencomo declares that he has no conflict of interest Pedro J MartínÁlvarez declares that he has no conflict of interest M Victoria MorenoArribas declares that she has no conflict of interest M Ángeles PozoBayón declares that she has no conflict of interest This article does not contain any studies with human or animal subjects
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