Utilización de orujo de uva para la elaboración de extractos con potencial antividad antioxidante y antimicrobiana
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Date
2023
Journal Title
Journal ISSN
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Publisher
Universidad de Concepción
Abstract
El orujo de uva es el principal subproducto de la producción de vino, el cual representa cerca del 25% de la uva y posee cerca del 70% de los antioxidantes presentes en el fruto. El objetivo de este trabajo es elaborar extractos ricos en compuestos fenólicos a partir del orujo de uva de cuatro cepas diferentes (Merlot, Carmenere, Syrah y Cabernet Sauvignon). Los extractos fueron evaluados determinando su contenido de compuestos fenólicos totales, flavonoides totales, su capacidad antioxidante, la capacidad antimicrobiana y el potencial impacto ambiental y económico de su desarrollo a escala piloto. Los resultados obtenidos a partir de los ensayos de los antioxidantes indican que los mejores extractos son los obtenidos a partir de Merlot y Carmenere que también presentaron zonas de inhibición para S. aureus, pero que no cumplieron con los requisitos para ser considerados como inhibitorios. Con respecto a la elaboración del extracto a escala piloto no representa impactos significativos al ambiente, sin embargo, su producción a una escala mayor no sería rentable por los gastos económicos que involucra su desarrollo.
Grape pomace is the main by-product of wine production, which represents about 25% of the grape and possesses about 70% of the antioxidants present in the fruit. The main goal of this work was to elaborate extracts rich in phenolic compounds from grape pomace of four different grape varieties (Merlot, Carmenere, Syrah and Cabernet Sauvignon). The extracts were evaluated by determining their content of total phenolic compounds, total flavonoids, antioxidant capacity, antimicrobial capacity and the potential environmental and economic impact of their development on a pilot scale. The results obtained from the antioxidant tests indicate that the best extracts are those obtained from Merlot and Carmenere, which also presented zones of inhibition for S. aureus, but did not meet the requirements to be considered inhibitory. With respect to the preparation of the extract on a pilot scale, it does not represent significant impacts on the environment; however, its production on a larger scale would not be profitable due to the economic costs involved in its development.
Grape pomace is the main by-product of wine production, which represents about 25% of the grape and possesses about 70% of the antioxidants present in the fruit. The main goal of this work was to elaborate extracts rich in phenolic compounds from grape pomace of four different grape varieties (Merlot, Carmenere, Syrah and Cabernet Sauvignon). The extracts were evaluated by determining their content of total phenolic compounds, total flavonoids, antioxidant capacity, antimicrobial capacity and the potential environmental and economic impact of their development on a pilot scale. The results obtained from the antioxidant tests indicate that the best extracts are those obtained from Merlot and Carmenere, which also presented zones of inhibition for S. aureus, but did not meet the requirements to be considered inhibitory. With respect to the preparation of the extract on a pilot scale, it does not represent significant impacts on the environment; however, its production on a larger scale would not be profitable due to the economic costs involved in its development.
Description
Tesis presentada para optar al título de Ingeniero Ambiental
Keywords
Radicales libres (química), Impacto ambiental, Orujo de uva