Utilization of viticulture wastes (residues) - leaves and cans
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2014-01-01
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Abstract
Agricultural wastes (and especially those from viticulture) are a largely ignored source of high-value phytochemicals and high value-added industrial products. Experiments for extraction of valuable components from vineyard residues (leaves and cans) were carried out. The extraction was conducted with ethanol-in-water solutions with different concentrations (13, 20 and 40 % vol) at temperatures of 25, 40 and 60°C. It was found that the solvent concentration, as well as the temperature, influence differently both raw materials studied. The leaves have about 3 times higher TPC than the cans. The concentration of the ethanol in the extracting solution also plays an important role concerning the TPC - the best results are obtained with concentration of 40 % vol. The antioxidant capacity of the leaves' extracts is practically not influenced by the extragent concentration. For the cans' extracts the AOC is affected by the ethanol concentration - the best results obtained for 40 % ethanol-in-water solutions. For the leaves'extracts, the TPC values are highest for the lowest temperature. On the contrary, for the cans the temperature increase leads to higher values of TPC for the highest temperature of 60°C. A possible explanation of the fact observed is their different texture leading to different diffusivities. The total polyphenols content and antioxidant activity values found are quite high and characterize the vineyard wastes as a really promising source for food, pharmaceutical and cosmetic industries.