Published in Scientific Papers. Series B, Horticulture, Vol. LXIV, Issue 1
Written by Petronela Anca ONACHE, Dorin Ioan SUMEDREA, Cătălin DUCU, Andrei TĂNASE
The by-products of winemaking have a high impact on the environment, due to their biochemical behaviour. This study aims to extract bioactive compounds from the marc obtained from the winemaking of Cabernet Sauvignon variety from 2019 vintage. Extraction of bioactive compounds was performed using a solvent under various experimental conditions: the traditional method of mechanical stirring, ultrasonic assisted extraction (UAE) and microwave assisted extraction (MAE). In this study, total polyphenols and anthocyanins in the marc result of winemaking of the Cabernet Sauvignon variety were determined by Folin - Ciocalteu method and by ITV method. Resveratrol (cis- and trans-resveratrol) was also identified and quantified by the HPTLC-UV densitometry and confirmed by the ESI-MS method. Trans- and cisresveratrol were identified in the two extractions and only cis-resveratrol could be quantified at a concentration of 9.75 μg/ml from UAE extraction and 5.94 μg/ml by MAE.
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