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1 Chemical and Economic Analysis of a Value-Added CHEMICAL AND ECONOMIC ANALYSIS OF A VALUE-ADDED PRODUCT FROM MUSCADINE GRAPE POMACE By JORGE ALFREDO CARDONA PONCE A THESIS PRESENTED TO THE GRADUATE SCHOOL OF THE UNIVERSITY OF FLORIDA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE UNIVERSITY OF FLORIDA 2007 1 © 2007 Jorge Alfredo Cardona Ponce 2 To my family and all the people that have believed in me 3 ACKNOWLEDGMENTS I want to thank my first advisor Dr. Stephen Talcott to guide me through this experience, make this work possible, and for giving me the opportunity to be in graduate school. Also, I extend special gratitude to Dr. Charles A. Sims who guided me through the second part of this research and accepted me as his student to finish my graduate student experience at the University of Florida. I also thank Dr. Murat Balaban and Dr. Allen Wysocki for their countless advices and time to help in the production of this work. And last but not least, I thank all my friends and lab mates who have graduated with Dr. Talcott: Flor, Youngmok, Chris, Lisbeth, Joon, David, Lanier, and Kristine for sharing good times, helping me out in every way possible, and sharing their knowledge and time. I also want to thank my family (Fernando, Susana, and Diego) for supporting me in my decisions that have guided me all the way from Bolivia to Florida. I owe them all the knowledge and respect I have for others. I truly appreciate their schooling and philosophy of life. Finally, my most sincere and deepest appreciation to Thelma, for all the patience and support during my experience in college, graduate school, and for all the happiness we share. 4 TABLE OF CONTENTS page ACKNOWLEDGMENTS ...............................................................................................................4 LIST OF TABLES...........................................................................................................................7 LIST OF FIGURES .........................................................................................................................8 ABSTRACT...................................................................................................................................10 CHAPTER 1 INTRODUCTION ..................................................................................................................12 2 LITERATURE REVIEW .......................................................................................................15 2.1 Muscadine Grape..............................................................................................................15 2.2 Polyphenols.......................................................................................................................17 2.2.1 Structure and Classification....................................................................................17 2.2.1.1 Phenolic acids and simple phenols...............................................................18 2.2.1.2 Flavonoids ....................................................................................................18 2.2.1.3 Tannins.........................................................................................................20 2.2.2 Polyphenolics as Antioxidants ...............................................................................21 2.2.3 Polyphenolics in Mucscadine Grapes.....................................................................23 2.3 Anthocyanins ....................................................................................................................24 2.3.1 Structure and Occurrence .......................................................................................24 2.3.2 Color Stability ........................................................................................................26 2.3.3 Anthocyanins in Muscadine Grape ........................................................................31 2.4 Ellagic Acid ......................................................................................................................32 2.4.1 Structure and Occurrence .......................................................................................32 2.4.2 Ellagic Acid Derivatives.........................................................................................32 2.4.3 Ellagic Acid and Its Derivatives in Muscadine Grape ...........................................35 2.5 Processing Effects on Polyphenolics................................................................................35 2.5.1 Heat Procedures......................................................................................................36 2.5.2 Drying Procedures..................................................................................................37 2.5.3 Extraction Procedures and Storage.........................................................................40 2.5.4 Enzymatic Procedures ............................................................................................41 3 PHYTOCHEMICAL, ANTIOXIDANT AND PIGMENT STABILITY OF MUSCADINE GRAPE POMACE AS AFFECTED BY CONCENTRATION and DEHYDRATION ...................................................................................................................42 3.1 Introduction.......................................................................................................................42 3.2 Materials and Methods .....................................................................................................43 3.2.1 Materials and Processing........................................................................................43 3.2.2 Solid Phase Isolation ..............................................................................................45 5 3.2.3 Chemical Analysis..................................................................................................48 3.2.3.1 Spectrophotometric determination of total anthocyanins.............................48 3.2.3.2 Determination of polymeric anthocyanins ...................................................48 3.2.3.3 Determination of total soluble phenolics .....................................................49 3.2.3.4 Quantification of antioxidant capacity .........................................................49 3.2.3.5 Half life determination .................................................................................50 3.2.3.6 Analysis of polyphenolics by HPLC............................................................50 3.2.4 Statistical analysis ..................................................................................................51 3.3 Results and Discussion .....................................................................................................51 3.3.1 Anthocyanin Color Stability...................................................................................52 3.3.2 Polyphenolic Concentration and Stability..............................................................57 3.3.3 Polyphenolics by HPLC .........................................................................................58 3.3.3.1 Anthocyanins by HPLC ...............................................................................58 3.3.3.2 Ellagic acid and flavonols by HPLC ............................................................61 3.3.4 Antioxidant Capacity..............................................................................................63 3.4 Conclusions.......................................................................................................................65 4 ECONOMIC ANALYSIS OF AN ISOLATED PRODUCT OBTAINED FROM MUSCADINE GRAPE POMACE.........................................................................................67 4.2 Materials and Methods .....................................................................................................68 4.2.1 Data Collection.......................................................................................................68 4.2.2 Economic Analysis.................................................................................................68 4.2.2.1 Description of the operation.........................................................................69 4.2.2.2 Economic assumptions.................................................................................69 4.3 Results and Discussion .....................................................................................................72 4.3.1 Economic Analysis.................................................................................................72 4.3.1.1 Spray drying operation.................................................................................73 4.3.1.2 Freeze drying operation................................................................................78 4.3.1.3 Vacuum drying operation.............................................................................83 4.4 Conclusions.......................................................................................................................91 5 SUMMARY AND CONCLUSIONS.....................................................................................92 APPENDIX A PRELIMINARY STUDY I ....................................................................................................94 B PRELIMINARY STUDY II...................................................................................................95 C PRELIMINARY STUDY III..................................................................................................96
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