Recovery of phenolic compounds from grape seeds: effect of extraction time and solid-liquid ratio

被引：30

作者：

Casazza, Alessandro A. ^{[1
]}

Aliakbarian, Bahar ^{[1
]}

Perego, Patrizia ^{[1
]}

机构：

[1] Univ Genoa, Dept Chem & Proc Engn GB Bonino, I-16145 Genoa, Italy

来源：

NATURAL PRODUCT RESEARCH | 2011年 / 25卷 / 18期

关键词：

phenolic compounds; grape seeds; solid-liquid extraction; antiradical activity; WINE BY-PRODUCTS; ANTIOXIDANT ACTIVITY; FLAVAN-3-OL COMPOSITION; OLIVE OIL; POLYPHENOLS; PLANT; ANTIBACTERIAL; CONSTITUENTS; HEALTH;

D O I：

10.1080/14786419.2010.524889

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The aim of this research was to study the recovery of phenolic compounds from grape seeds, by-products from winemaking industries, using ethanolic solid-liquid extraction. For such a purpose, the combined effects of the extraction time (9, 19 and 29 h) and the solid-liquid ratio (0.10, 0.20 and 0.30 gdw mL(-1)), were investigated (where dw = dry waste). Results demonstrated that Pinot Noir seeds had high levels of both total polyphenols (73.66 mg(Gallic Acid Equivalent) gdw(-1)) and flavonoids (30.90 mg(Catechin) (Equivalent) gdw(-1)), being the optimum extraction time 19 h approximately. The main phenolic compounds analysed with high performance liquid chromatography were catechin and quercetin with a maximum extraction yield obtained at 29 h (362.23 and 339.35 mg/100 gdw, respectively). Concentration of the polyphenols and their antiradical powers are demonstrated to have a significant linear correlation.

引用

页码：1751 / 1761

页数：11

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