期刊
FOOD CHEMISTRY
卷 164, 期 -, 页码 339-346出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.05.020
关键词
Grape stem; Polyphenols extraction; Vitis vinifera L.; Antioxidant activity; By-products; Response Surface Methodology
资金
- European Union Funds (FEDER/COMPETE - Operational Competitiveness Programme)
- National Funds (FCT - Portuguese Foundation for Science and Technology) [PEst-OE/AGR/UI4033/2014]
- INNOFOOD - INNovation in the FOOD sector through the valorization of food and agro-food by-products [NORTE-070124-FEDER-0000029]
- European Regional Development Fund (FEDER)
A Box-Behnken design of Response Surface Methodology (RSM) was conducted to analyse the effect of time (10-30 min), temperature (25-95 degrees C), and solvents concentration (5-90%) on the extraction of total phenolics, flavonoids, ortho-diphenols, and anthocyanins as well as to assess the ABTS scavenging capacity, which were considered as response variables. Values coefficients of determination (R-2), ranging from 0.903 to 0.996, fitted for describing efficient extraction of bioactive (poly)phenols and antioxidant activity. The recorded data allowed to establish the optimal extraction conditions at 23.0 min 95.0 degrees C, and 57.9% of food-quality ethanol/water for Vitis vinifera L. var. 'Viosinho' (white variety), and 23.4 min, 84.2 degrees C, and 63.8% for var. 'Touriga Nacional' (red variety). The achievement of optimal extraction conditions of phenolics from grape stems using solvents compatible with further uses in food/pharma industries demonstrated that RSM constitutes a powerful tool for deriving optimal conditions for extraction of antioxidant phenolic compounds from grape stems. (C) 2014 Elsevier Ltd. All rights reserved.
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