SEPARATION OF PHENOLIC COMPOUNDS FROM GRAPE WINE POMACE (ALICANTE BOUSCHET) USING MACROPOROUS RESINS
anthocyanin, purification, separation, extraction, wine, bagasse, spectrophotometer, antioxidants, HPLC.
Grapes are one of the world’s most commonly produced fruit crops. It is also one of the most abundant fruits and almost 65% of grapes are used to make wine, dried grape and juice. Consequently, the grape industry produces large quantities of grape pomace that are a rich source of health-promoting polyphenol such as proanthocyanidins, flavones and flavan-3-ols like flavonoids (quercetin, kaemferol, myricetin), catechins or phenols (carnosol, rosmanol, rosamaridiphenol) and phenolic acids (carnosic acid, rosmarinic acid). Antioxidants have also been of interest to health professionals because they help the body to protect itself against damage caused by reactive oxygen species (ROS) as well as reactive nitrogen species (RNS) and reactive chlorine species (RCS) associated with degenerative diseases. Conventional extraction methods such as maceration and Soxhlet have shown low efficiency and potential environmental pollution due to large volumes of organic solvents and long extraction time required in addition to the large efforts to promote sustainability and make the environment more safe therefore this study aim to use macroporous resin MARs to separate polyphenol from grape pomace using friendly environment solutions for the extraction process, identify characteristics of adsorption and desorption operation ( effect of PH, temperature, time and the type of resin) and find the best condition to separate phenolic compounds using macroporous resins where MARs can effectively separate active compounds and enable recovery of phytochemicals from different natural sources such as plant peels, seeds and leaves . MARs are porous cross-linked polymer beads that have been developed as useful adsorbents.