Superheated liquid and supercritical denatured ethanol extraction of antioxidants from Crimson red grape stems

被引：11

作者：

Wenzel, Jonathan ^{[1
]}

Samaniego, Cheryl Storer ^{[1
]}

Wang, Lihua ^{[1
]}

Nelson, La'Shyla ^{[1
]}

Ketchum, Korrine ^{[1
]}

Ammerman, Michelle ^{[1
]}

Zand, Ali ^{[1
]}

机构：

[1] Kettering Univ, 1700 Univ Ave, Flint, MI 48504 USA

来源：

FOOD SCIENCE & NUTRITION | 2015年 / 3卷 / 06期

关键词：

Antioxidant activity; Crimson seedless grape; FRAP assay; grape stem extracts; supercritical ethanol extraction; superheated liquid ethanol extraction; TPC; VITIS-VINIFERA L; PHENOLIC ANTIOXIDANTS; CARBON-DIOXIDE; BY-PRODUCTS; DIELECTRIC-CONSTANT; POMACE EXTRACTS; FRAP ASSAY; RESIDUES; WINE; DISTILLATION;

D O I：

10.1002/fsn3.246

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Grapes are widely known for health benefits due to their antioxidant content. In wine production, grape stems are often discarded, though they has a higher content of antioxidants than the juice. The effectiveness of using an environmentally friendly solvent, ethanol, as a superheated liquid and supercritical fluid to extract antioxidant compounds from grape stems of organically grown Crimson Seedless grapes was evaluated. The Ferric Reducing Ability of Plasma (FRAP) assay and the Total Phenolic Content (TPC), or Folin-Ciocalteu assay, were used to quantify the antioxidant power of grape stem extracts. The extractions were performed at temperatures between 160 degrees C and 300 degrees C at constant density. It was found that the optimal extraction temperature was 204 degrees C, at superheated liquid conditions, with a FRAP value of 0.670 mmol Trolox Equivalent/g of dry grape stem. The FRAP values were higher than other studies that extracted antioxidants from grape stems using single-pass batch extraction.

引用

页码：569 / 576

页数：8

共 38 条

[11] Phenolic composition and antioxidant activity in grapevine parts and berries (Vitis vinifera L.) cv. Kishmish Chornyi (Sharad Seedless) during maturation [J].