Comparison of Accelerated Methods for the Extraction of Phenolic Compounds from Different Vine-Shoot Cultivars

Most research on the extraction of high-priced compounds from vineyard/wine byproducts has traditionally been focused on grape seeds and skins as raw materials. Vine-shoots can represent an additional source to those materials, the characteristics of which could depend on the cultivar. A comparative...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2012-03, Vol.60 (12), p.3051-3060
Hauptverfasser:	Delgado-Torre, M. Pilar, Ferreiro-Vera, Carlos, Priego-Capote, Feliciano, Pérez-Juan, Pedro M, Luque de Castro, Marı́a Dolores
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences byproducts Chemical Fractionation - methods Chromatography, High Pressure Liquid coumaric acids cultivars Dietary Supplements - analysis ethanol experimental design Food engineering Food industries Fundamental and applied biological sciences. Psychology General aspects grape seeds Hot Temperature hydroxymethylfurfural irradiation Mass Spectrometry methanol Microwaves non-polar compounds Phenols - analysis Phenols - isolation & purification Plant Shoots - chemistry Plant Stems - chemistry raw materials sensory properties toxicity Ultrasonics vineyards Vitis - chemistry wines wood extractives working conditions
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