Adsorption of low molecular weight food relevant polyphenols on cross-linked agarose gel

Rivera-Tovar, Pamela Raquel; Pérez-Manríquez, Javiera; Mariotti-Celis, María Salomé; Escalona, Nestor; Pérez-Correa, José Ricardo

Adsorption of low molecular weight food relevant polyphenols on cross-linked agarose gel

dc.contributor.author	Rivera-Tovar, Pamela Raquel	es
dc.contributor.author	Pérez-Manríquez, Javiera	es
dc.contributor.author	Mariotti-Celis, María Salomé	es
dc.contributor.author	Escalona, Nestor	es
dc.contributor.author	Pérez-Correa, José Ricardo	es
dc.date.accessioned	2021-12-14T13:59:33Z
dc.date.available	2021-12-14T13:59:33Z
dc.date.issued	2021-10-25
dc.description.abstract	Adsorption of five relevant low molecular weight polyphenols identified in agro-industrial waste extracts (Aristotelia chilensis leaves, Carménère wine pomace, spent coffee grounds, and brewery waste streams) was measured and characterized. SuperoseTM 12 prep grade and between three and six solutions with different water, ethanol, and acetic acid compositions were used as adsorbent and liquid phases. The chosen adsorbent and liquid phases were relevant for designing an adsorption preparative liquid chromatography (APLC) process to isolate these polyphenols. Langmuir and Freundlich models adequately fitted the obtained isothermal equilibrium data. The Freundlich model represented better ferulic acid (FA), kaempferol (KAE), and resveratrol (RSV) adsorptions, while the Langmuir model represented better gallic acid (GA) and catechin (CAT). Different polyphenol/agarose affinities in water-rich liquid phases were observed. From this, a hypothetical elution order was established (KAE < GA < FA < CAT < RSV), which was partially experimentally corroborated (for a mixture of GA, CAT, and RSV) with an APLC system. Lowering the water proportion or increasing the EtOH:HAc ratio in the liquid phase reduced the adsorption of these polyphenols, except for FA. The decrease in adsorption with temperature and the negative values of ΔH indicated that these processes were exothermic. The adsorption of all the polyphenols was governed by physisorption. All the adsorption processes studied were spontaneous and thermodynamically feasible (ΔG < 0). In addition, the polyphenol molecules were less randomly organized (more ordered) at the polyphenol/agarose interface during the adsorption process (ΔS < 0).	en
dc.identifier.citation	Journal of Molecular Liquids, Vol. 347, February, 117972 (2022) p. 1-14	en
dc.identifier.doi	https://doi.org/10.1016/j.molliq.2021.117972
dc.identifier.issn	0167-7322
dc.identifier.orcid	https://orcid.org/0000-0003-1357-812X
dc.identifier.uri	http://hdl.handle.net/20.500.12254/2096
dc.language.iso	en	en
dc.publisher	Elsevier	en
dc.rights	Atribución-NoComercial-CompartirIgual 3.0 Chile (CC BY-NC-SA 3.0 CL)	en
dc.rights.uri	http://creativecommons.org/licenses/by-nc-sa/3.0/cl/	en
dc.subject.other	Catechin	en
dc.subject.other	Resveratrol	en
dc.subject.other	Kaempferol	en
dc.subject.other	Adsorption isotherm	en
dc.subject.other	Adsorption chromatography	en
dc.subject.other	Adsorption thermodynamic parameters	en
dc.title	Adsorption of low molecular weight food relevant polyphenols on cross-linked agarose gel	en
dc.type	Artículo	es