The combined extraction of polyphenols from grape marc: Ultrasound assisted extraction followed by supercritical CO2 extraction of ultrasound-raffinate

被引：62
|
作者：
Da Porto, Carla [1 ]
Lino, Andrea Nato [1 ]
Decorti, Deborha [1 ]
机构：
[1] Univ Udine, Dept Food Sci, I-33100 Udine, Italy
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2015年 / 61卷 / 01期
关键词：
Winemaking by-product; Antioxidant; Fractionation; Supercritical fluid; Carbon dioxide; PHENOLIC-COMPOUNDS; VEGETABLE-OILS; PROANTHOCYANIDINS; ANTHOCYANINS; ANTIOXIDANTS; POMACE; VARIETIES; DIOXIDE; SOLVENT; FLUID;
D O I：
10.1016/j.lwt.2014.11.027
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A combined process of ultrasound assisted extraction (UAE) and supercritical carbon dioxide (SC-CO2) extraction of the correspondent UAE-Raffinate for the recovery of polyphenols from defatted grape marc was developed on pilot-plant scale. The extraction of polyphenols using UAE at different extraction time (4 and 10 min) and temperature (20 and 80 degrees C) was investigated. The overall extraction curves of UAE-Raffinates extracted by SC-CO2 described and critically evaluated. The performance of the combined process was checked by total polyphenols yield, proanthocyanidins content and antioxidant activity. Compared to other previous studies, the polyphenols extraction yield obtained by the combined process was significantly enhanced (3493 mg GAE/100 g DM) as well as the antioxidant activity (7503 mg alpha-tocopherol/100 g DM). (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：98 / 104
页数：7
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