期刊
FOOD CHEMISTRY
卷 92, 期 1, 页码 109-117出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2004.07.015
关键词
grape (Vitis vinifera); continuous extraction; polyphenols; antiradical capacity
Grape byproducts are a cheap source of antiradical phenols, extractable as food preservatives or dietary supplements for disease prevention. However, efficiency of extraction strongly depends on operative conditions. In this work, the effects of three critical variables - flow-rate (between 2 and 3 ml/min), sample quantity (between 2.5 and 7.5 g) and particle size (between 0.5 and 5.5 min) - on extraction efficiency were studied. Process conditions maximizing the antiradical activity of the phenol extract were found to be 2 ml/ min flow rate, 2.5 g sample quantity and 0.5 mm particle size. In addition, extraction promoted the formation of phenolic compounds not naturally occurring in the grape residue. Chromatographic profiles of extracts confirmed that these novel compounds were formed as a consequence of phenol polymerisation. (c) 2004 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据