Acid Hydrothermal Amendment of Grape Wine Pomace: Enhancement of Phenol and Carbohydrate Co-Solubilization

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dc.contributor.authorSerrano, Antonio
dc.contributor.authorDiaz-Navarrete, Paola
dc.contributor.authorMora, Roberto
dc.contributor.authorCiudad, Gustavo
dc.contributor.authorOrtega, Juan Carlos
dc.contributor.authorPinto-Ibieta, Fernanda
dc.date2023
dc.date.accessioned2024-05-27T18:26:08Z
dc.date.available2024-05-27T18:26:08Z
dc.description.abstractByproducts from the winery industry contain many bioactive compounds that are considered high-value-added compounds. White grape pomace (GP) is rich in carbohydrates; consequently, it can be used as a raw material for subsequent bioprocesses. In the present study, low-temperature hydrothermal treatments were carried out using different operational conditions regarding temperature (65-95 & DEG;C), time (120-240 min), and sulfuric acid addition at various concentrations (5-15% v/v). The results showed that by using a temperature of 65 & DEG;C, a period of 120 min, and 15% (v/v) of H2SO4, it was possible to obtain a liquid phase rich in phenols and carbohydrates, with total phenol compounds corresponding to 2113 & PLUSMN; 140 mg of gallic acid/kg GP and composed mainly of 3-hydroxytyrosol (1330 & PLUSMN; 22 mg/kg GP). In parallel, carbohydrate solubilization reached 245 g glucose/kg GP. These results demonstrate the promising potential of hydrothermally treated grape pomace as raw material for biorefinery processes.
dc.identifier.citationAGRONOMY-BASEL,Vol.13,2023
dc.identifier.doi10.3390/agronomy13061501
dc.identifier.urihttps://repositoriodigital.uct.cl/handle/10925/5706
dc.language.isoen
dc.publisherMDPI
dc.sourceAGRONOMY-BASEL
dc.subject.englishhydrothermal treatment
dc.subject.englishgrape pomace
dc.subject.englishphenolic compounds
dc.subject.english3-hydroxytyrosol
dc.subject.englishcarbohydrates
dc.titleAcid Hydrothermal Amendment of Grape Wine Pomace: Enhancement of Phenol and Carbohydrate Co-Solubilization
dc.typeArticle
uct.indizacionSCI
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