期刊
INDUSTRIAL CROPS AND PRODUCTS
卷 111, 期 -, 页码 86-91出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.indcrop.2017.10.012
关键词
Mechanical agitation; Ultrasound; Microwave; Phenolic compunds; Antioxidant capacity
资金
- CNPq (Conselho Nacional de Desenvolvimento Cientifico e Tecnologico)
- CAPES (Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior)
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 (9 min). 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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