Optimizing the extraction process of natural antioxidants from chardonnay grape marc using microwave-assisted extraction

被引:91
作者
Garrido, Tania [1 ]
Gizdavic-Nikolaidis, Marija [2 ]
Leceta, Itsaso [3 ]
Urdanpilleta, Marta [4 ]
Guerrero, Pedro [1 ]
de la Caba, Koro [1 ]
Kilmartin, Paul A. [2 ]
机构
[1] Univ Basque Country, Escuela Ingn Gipuzkoa, UPV EHU, Dept Chem & Environm Engn,BIOMAT Res Grp, Plaza Europa 1, Donostia San Sebastian 20018, Spain
[2] Univ Auckland, Sch Chem Sci, Private Bag 92019, Auckland, New Zealand
[3] Univ Basque Country, UPV EHU, Escuela Ingn Gipuzkoa, Dept Appl Math,BIOMAT Res Grp, Donostia San Sebastian 20018, Spain
[4] Univ Basque Country, UPV EHU, Escuela Ingn Gipuzkoa, Dept Appl Phys 1,BIOMAT Res Grp, Plaza Europa 1, Donostia San Sebastian 20018, Spain
关键词
Grape marc; Valorisation; Microwave-assisted technology; Efficient extraction; Phenolic compounds; Antioxidant capacity; PHENOLIC-COMPOUNDS; BY-PRODUCTS; PHYSICOCHEMICAL PROPERTIES; OPTIMIZATION; POMACE; WASTES; RED; POLYPHENOLS; SEEDS; FILMS;
D O I
10.1016/j.wasman.2019.03.031
中图分类号
X [环境科学、安全科学];
学科分类号
08 ; 0830 ;
摘要
The aim of this work was to extract phenolic compounds from Chardonnay grape mart employing a microwave-assisted extraction (MAE). Firstly, the effect of solvent concentration (30-60%), solid mass (1.0-2.0 g) and extraction time (5-15 min) on the recovery of phenolic content and antioxidant capacity was evaluated using a response surface methodology (RSM). The optimal parameters found by RSM were 48% ethanol for the solvent content, 10 min for the extraction time, and 1.77 g for the solid mass. The extraction was carried out at room temperature to increase scaling-up opportunities at industrial level. It was found that the phenolic profile was mainly composed of flavanols, such as procyanidins, catechin and epicatechin. Furthermore, the polyphenols obtained by MAE showed a DPPH center dot inhibition value of 87 +/- 5% and the total phenolic content was 1.21 +/- 0.04 mg GAE/mL. Finally, it was observed that the degradation temperature of the extract ( approximate to 200 degrees C) was above the temperature commonly used for the manufacture of protein films by thermo-mechanical processes. This highlights the potential use of this extract as a bioactive additive in protein film forming formulations for food and pharmaceutical applications. (C) 2019 Elsevier Ltd. All rights reserved.
引用
收藏
页码:110 / 117
页数:8
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