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dc.contributor.author | Librán Cuervas-Mons, Celia María | es_ES |
dc.contributor.author | Mayor López, Luis | es_ES |
dc.contributor.author | García Castelló, Esperanza María | es_ES |
dc.contributor.author | Vidal Brotons, Daniel José | es_ES |
dc.date.accessioned | 2015-03-06T13:14:57Z | |
dc.date.available | 2015-03-06T13:14:57Z | |
dc.date.issued | 2013-09 | |
dc.identifier.issn | 2156-8553 | |
dc.identifier.issn | 2156-8561 | |
dc.identifier.uri | http://hdl.handle.net/10251/47842 | |
dc.description.abstract | [EN] World wine industry transforms 10% - 25% of raw grapes into residues, mainly represented by lees, grape marcs, seeds and stems. These by-products are a rich source of polyphenols and therefore they can be used to produce new added value products. The aim of this work wasto determine the best process conditions(treatment time, % of ethanol and pH of the solvent)during solid-liquid extraction of polyphenolsfrom grape marcs, by analyzing the phenolic content of the extracts, namely: total polyphenol content, flavanols, flavonols, phenolic acids and anthocyanins. Antioxidant activity of the extracts was also determined. An extraction time of two hours was enough since longer times did not increase process yields. Best extraction yields were obtained for 75% ethanol solutions. Basic pH led to better yields in extracting media with low percentage of ethanol, whereas acid pH presented better extraction yields in extracting media with high percentage of ethanol. Among all the polyphenols extracted, anthocyanins were themost abundant representing over 40% of the total. In general, the best process conditions were 2 h ofextraction in a 75% EtOH liquid mixture at pH =2. | es_ES |
dc.description.sponsorship | The authors wish to acknowledge to the Enology Laboratory of the Institute of Food Engineering for Development-Polytechnic University of Valencia (Spain) for providing the grape marcs used in this work, and FOMESA for the financial support. Author Luis Mayor acknowledges JCI2009-04923 grant to MINECO (Spain). | |
dc.language | Inglés | es_ES |
dc.publisher | Scientific Research Publishing | es_ES |
dc.relation.ispartof | Agricultural Sciences | es_ES |
dc.rights | Reconocimiento (by) | es_ES |
dc.subject | Antioxidants | es_ES |
dc.subject | By-Products | es_ES |
dc.subject | Fruits | es_ES |
dc.subject | Solvent Extraction | es_ES |
dc.subject | Wine | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.subject.classification | INGENIERIA QUIMICA | es_ES |
dc.title | Polyphenol extraction from grape wastes: Solvent and pH effect | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.4236/as.2013.49B010 | |
dc.relation.projectID | info:eu-repo/grantAgreement/MICINN//JCI-2009-04923/ES/JCI-2009-04923/ | es_ES |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Ingeniería Química y Nuclear - Departament d'Enginyeria Química i Nuclear | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.description.bibliographicCitation | Librán Cuervas-Mons, CM.; Mayor López, L.; García Castelló, EM.; Vidal Brotons, DJ. (2013). Polyphenol extraction from grape wastes: Solvent and pH effect. Agricultural Sciences. 4(9B):56-62. https://doi.org/10.4236/as.2013.49B010 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | http://dx.doi.org/10.4236/as.2013.49B010 | es_ES |
dc.description.upvformatpinicio | 56 | es_ES |
dc.description.upvformatpfin | 62 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 4 | es_ES |
dc.description.issue | 9B | es_ES |
dc.relation.senia | 256896 | |
dc.contributor.funder | Ministerio de Ciencia e Innovación |