Open AccessSupercritical Fluid Extraction in Resveratrol Isolation Technology
Author(s) -
A. N. Zhabayeva,
M.T. Velyamov,
N.E. Nakypbekova,
S. G. Dolgikh,
С. М. Адекенов
Publication year - 2021
Publication title -
eurasian chemico-technological journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.227
H-Index - 9
eISSN - 2522-4867
pISSN - 1562-3920
DOI - 10.18321/ectj1082
Subject(s) - pomace , resveratrol , extraction (chemistry) , raw material , supercritical fluid extraction , supercritical carbon dioxide , chromatography , chemistry , supercritical fluid , polyphenol , wine , high performance liquid chromatography , carbon dioxide , food science , organic chemistry , biochemistry , antioxidant
The article discusses the use of supercritical fluid extraction in the technology for the isolation of resveratrol, a phenolic compound found in Vitis vinifera L. A technology was developed for obtaining the sum of polyphenolic compounds with a quantitative content of resveratrol. As a raw material for the production of the substance, Vitis pomace was used after the production of wine and juice, which makes it possible to introduce complex processing of plant raw materials. For the first time, by the method of carbon dioxide extraction, the conditions for the isolation of resveratrol from Vitis pomace raw materials of the Kazakhstani varieties Saperavi and Cabernet were optimized. The influence of pressure (from 10 to 35 MPa), duration (from 60 to 180 min), temperature (from 50 to 70 °C) was studied when optimizing the extraction mode. The quantitative content of resveratrol in carbon dioxide extracts was determined by high-performance liquid chromatography( HPLC). The optimal parameters for the extraction of Vitis vinifera L. pomace (pressure, duration, temperature) were established, which provide a relatively high content of resveratrol in the extracts.