Enrichment of resveratrol from factory waste grape russ and encapsulation with lecithin

In recent years, with the increase in nutritional awareness, especially with the effect of the pandemic, people's tendency towards natural products has also increased. When we look at today, people have felt the need to use food not only to satisfy hunger but also to benefit from its effects on health. With this increasing need, many sectors have started to work on health-supporting products derived from natural and herbal products instead of synthetic food supplements. This approach aims to help consumers maintain a healthy lifestyle and meet their nutritional needs. Within the scope of this thesis, a method was developed for the extraction and purification of the active ingredient resveratrol, which is one of the most important compounds of grape pomace sent to animal feed as industrial waste of wine and fruit juice factories. In this context, after the extraction method and purification steps determined from grape pomace, enrichment was performed by column chromatography and fractions were collected. The amount of active substance was concentrated at least twenty times and encapsulated with the help of lecithin. Encapsulation of active ingredients is an important method to ensure the stabilization of the product obtained. It is also done to increase the bioavailability of molecules with low solubility. Resveratrol is an active compound with low bioavailability and difficult stability. In vitro gastrointestinal release tests were performed after encapsulation. It was aimed to determine the controlled release by high performance liquid chromatography (HPLC) method and to explain the release behavior. LC-MS-MS, HPLC and H-NMR analyses were performed for the structure determination of the obtained trans-resveratrol. As a result of in vitro release tests, it was determined that encapsulation with lecithin increased the bioavailability of resveratrol.