Recovery of squalene from wine lees using ultrasound assisted extraction-a feasibility study.
The present work is a systematic approach for valorization of wine lees regarding the recovery of squalene, a bioactive lipid. Such a study is presented for the first time in literature. Separate examination of squalene content in "light" and "heavy" lees from different vinification processes by RP-HPLC demonstrated that these waste streams can be used as a source for this lipid, despite variations due to technological or genetic effects. Next, ultrasound assisted extraction of squalene from the "industrial waste" (the mixture of wine lees generated from different wines) using n-hexane was optimized with the aid of response surface methodology (independent variables: sonication duration and duty cycles). Autolysis was monitored through optical microscopy. Squalene yield (0.6 ± 0.08 g SQ/kg dry lees) was comparable to that of recently examined potential sources (0.2-0.35 g SQ/kg dry olive pomace and 0.06 g SQ/kg olive leaves).
Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
Eleni
E
Naziri
Fani
F
Mantzouridou
Maria Z
MZ
Tsimidou
D005240:Feasibility Studies; D013185:Squalene / Q000032:analysis / Q000302:isolation & purification*; D014465:Ultrasonics / Q000379:methods*; D014920:Wine / Q000032:analysis*
D013185:Squalene