Phenolic compounds recovery from grape skin using conventional and non-conventional extraction methods
2018
Caldas, Thais W. | Mazza, Karen E.L. | Teles, Aline S.C. | Mattos, Gabriela N. | Brígida, Ana Iraidy S. | Conte-Junior, Carlos A. | Borguini, Renata G. | Godoy, Ronoel L.O. | Cabral, Lourdes M.C. | Tonon, Renata V.
The aim of this work was to recover phenolic compounds from grape skin from sparkling production in the Brazilian semi-arid region, using conventional and non-conventional extraction methods Firstly, the effect of solid:liquid ratio (1:3–1:17) and ethanol concentration (8–92%) on the phenolic content and antioxidant capacity of grape skin extracts obtained by mechanical agitation were evaluated. Solid:liquid ratio of 1:10 and 50% ethanol were chosen as the most adequate conditions for phenolic compounds recovery. Then, in the selected conditions, extraction kinetics using ultrasound-assisted and microwave-assisted extractions were determined for comparison. Ultrasound-assisted extraction showed the best performance, resulting in an extract with a phenolic content twice higher than the obtained by mechanical agitation, in a very shorter time (9min). Regarding phenolic profile, malvidin-3-O-glucoside was the main compound found in the extracts, followed by quercetin, rutin, catechin and epicatechin.
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