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Polyphenol extraction from grape wastes: Solvent and pH effect

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Polyphenol extraction from grape wastes: Solvent and pH effect

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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 MINECO/JCI2009-04923 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.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. doi: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 Economía y Competitividad


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