Extraction of oleanolic acid from wine pomace using betaine-based deep eutectic solvents

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY European Food Research and Technology Pub Date : 2024-04-21 DOI:10.1007/s00217-024-04521-z

Eri Tanaka, Yukie Yokota, Masamitsu Urakawa, Toyonobu Usuki

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Abstract

Oleanolic acid is the main component of wine pomace and has anti-caries properties, antitumor effects, anti-obesity effects, and protects hepatic function. However, the majority of pomace has only been used for compost despite the production of thousands of tons per year of wine pomace in Japan. The present study describes the use of low-toxicity solvents called betaine-based deep eutectic solvents (DESs) for efficient extraction of oleanolic acid. H₂O and 1,3-butanediol were used as control solvents to evaluate the extraction. Quantitative analysis using reversed phase high-performance liquid chromatography (RP-HPLC) indicated that extraction of pomace using betaine/xylitol (molar ratio 3:2) afforded the highest yield of oleanolic acid among the deep eutectic solvents. Scanning electron microscope observations and antioxidant assays of extracted samples were also conducted. The results demonstrated effective extraction of pomace under milder conditions than those needed for conventional methods. The less toxic and environmentally benign DESs for extraction would be applicable to the food and cosmetic industries.

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使用甜菜碱基深共晶溶剂萃取葡萄酒渣中的齐墩果酸

齐墩果酸是葡萄酒渣的主要成分，具有抗龋齿、抗肿瘤、抗肥胖和保护肝功能的作用。然而，尽管日本每年生产数千吨酒渣，但大部分酒渣仅用于堆肥。本研究介绍了使用一种名为甜菜碱基深共晶溶剂（DES）的低毒溶剂高效提取齐墩果酸的方法。H2O和1,3-丁二醇被用作对照溶剂来评估萃取效果。使用反相高效液相色谱法（RP-HPLC）进行的定量分析表明，在各种深共晶溶剂中，使用甜菜碱/木糖醇（摩尔比为 3:2）萃取果渣可获得最高的齐墩果酸产量。此外，还对提取样品进行了扫描电子显微镜观察和抗氧化检测。结果表明，在比传统方法更温和的条件下，可以有效提取果渣。用于萃取的毒性较低、对环境无害的 DESs 将适用于食品和化妆品行业。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.