Influence of Acidity and Extraction Time on the Recovery of Flavonoids from Grape Skin Pomace Optimized by Response Surface Methodology
Grape pomace is recognized as an economical source for the recovery of a large number of biologically active compounds, such as polyphenols. Grape pomace extracts can be successfully used as raw material for functional foods production, since they are generally recognized as safe for the food indust...
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| Veröffentlicht in: | Chemical and Biochemical Engineering Quarterly 2016-01, Vol.30 (4), p.455-464 |
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| description | Grape pomace is recognized as an economical source for the recovery of a large number of biologically active compounds, such as polyphenols. Grape pomace extracts can be successfully used as raw material for functional foods production, since they are generally recognized as safe for the food industry. This study aimed to quantify the amounts of recovered flavonoids (total flavonoids, proanthocyanidins, anthocyanins, and flavonols) from grape skin pomace (Vitis vinifera L. cv. Merlot) under conventional extraction with different acidities (0.5 % - 1 % HCl) and lengths of extraction time (30-60 minutes). The grand average values in this study were as follows: (i) proanthocyanidins 12.08[+ or -]0.25 mg CE [g.sup.-1] d.m., (ii) anthocyanins 2.17[+ or -]1.02 mg Mvd-3-glc [g.sup.-1] d.m., (iii) flavonols 7.73[+ or -]0.11 mg QE [g.sup.-1] d.m., and (iv) total flavonoids 36.28[+ or -]0.42 mg QE [g.sup.-1] d.m. The amounts of studied polyphenols generally increased with acidity and length of extraction time. This relation was more evident for flavonols and total flavonoids, while less clear for other examined phenolics.Key words:total flavonoids, proanthocyanidins, anthocyanins, flavonols, optimal extraction acidity/time, grape pomace skin extracts |
| doi_str_mv | 10.15255/CABEQ.2016.914 |
| format | Article |
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Grape pomace extracts can be successfully used as raw material for functional foods production, since they are generally recognized as safe for the food industry. This study aimed to quantify the amounts of recovered flavonoids (total flavonoids, proanthocyanidins, anthocyanins, and flavonols) from grape skin pomace (Vitis vinifera L. cv. Merlot) under conventional extraction with different acidities (0.5 % - 1 % HCl) and lengths of extraction time (30-60 minutes). The grand average values in this study were as follows: (i) proanthocyanidins 12.08[+ or -]0.25 mg CE [g.sup.-1] d.m., (ii) anthocyanins 2.17[+ or -]1.02 mg Mvd-3-glc [g.sup.-1] d.m., (iii) flavonols 7.73[+ or -]0.11 mg QE [g.sup.-1] d.m., and (iv) total flavonoids 36.28[+ or -]0.42 mg QE [g.sup.-1] d.m. The amounts of studied polyphenols generally increased with acidity and length of extraction time. This relation was more evident for flavonols and total flavonoids, while less clear for other examined phenolics.Key words:total flavonoids, proanthocyanidins, anthocyanins, flavonols, optimal extraction acidity/time, grape pomace skin extracts</description><identifier>ISSN: 0352-9568</identifier><identifier>EISSN: 1846-5153</identifier><identifier>DOI: 10.15255/CABEQ.2016.914</identifier><identifier>CODEN: CBEQEZ</identifier><language>eng</language><publisher>Croatian Association of Chemical Engineers</publisher><subject>Anthocyanins ; Flavonoids ; flavonols ; Food industry ; Functional foods ; grape pomace skin extracts ; Health foods ; Isoflavones ; optimal extraction acidity/time ; Phenols (Class of compounds) ; Polyphenols ; proanthocyanidins ; Raw materials ; Skin ; total flavonoids ; Wine</subject><ispartof>Chemical and Biochemical Engineering Quarterly, 2016-01, Vol.30 (4), p.455-464</ispartof><rights>COPYRIGHT 2016 Croatian Association of Chemical Engineers</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c396t-72096d97f94d71bf5a867bb3e54f688d0322504b70dfeb25cedcb0675b9913463</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>230,314,776,780,860,881,27901,27902</link.rule.ids></links><search><creatorcontrib>Putnik, P.</creatorcontrib><title>Influence of Acidity and Extraction Time on the Recovery of Flavonoids from Grape Skin Pomace Optimized by Response Surface Methodology</title><title>Chemical and Biochemical Engineering Quarterly</title><description>Grape pomace is recognized as an economical source for the recovery of a large number of biologically active compounds, such as polyphenols. Grape pomace extracts can be successfully used as raw material for functional foods production, since they are generally recognized as safe for the food industry. This study aimed to quantify the amounts of recovered flavonoids (total flavonoids, proanthocyanidins, anthocyanins, and flavonols) from grape skin pomace (Vitis vinifera L. cv. Merlot) under conventional extraction with different acidities (0.5 % - 1 % HCl) and lengths of extraction time (30-60 minutes). The grand average values in this study were as follows: (i) proanthocyanidins 12.08[+ or -]0.25 mg CE [g.sup.-1] d.m., (ii) anthocyanins 2.17[+ or -]1.02 mg Mvd-3-glc [g.sup.-1] d.m., (iii) flavonols 7.73[+ or -]0.11 mg QE [g.sup.-1] d.m., and (iv) total flavonoids 36.28[+ or -]0.42 mg QE [g.sup.-1] d.m. The amounts of studied polyphenols generally increased with acidity and length of extraction time. This relation was more evident for flavonols and total flavonoids, while less clear for other examined phenolics.Key words:total flavonoids, proanthocyanidins, anthocyanins, flavonols, optimal extraction acidity/time, grape pomace skin extracts</description><subject>Anthocyanins</subject><subject>Flavonoids</subject><subject>flavonols</subject><subject>Food industry</subject><subject>Functional foods</subject><subject>grape pomace skin extracts</subject><subject>Health foods</subject><subject>Isoflavones</subject><subject>optimal extraction acidity/time</subject><subject>Phenols (Class of compounds)</subject><subject>Polyphenols</subject><subject>proanthocyanidins</subject><subject>Raw materials</subject><subject>Skin</subject><subject>total flavonoids</subject><subject>Wine</subject><issn>0352-9568</issn><issn>1846-5153</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><recordid>eNo9Uctu2zAQJIoWqOv23Ct_QA4fIiUdHcNJA6RI0qZngiKXMRuJNEjFiPoD-e3QcVDsYV8zs8AOQt8pWVHBhDjbrM-3dytGqFx1tP6AFrStZSWo4B_RgnDBqk7I9jP6kvNfUnrekgV6uQpueIJgAEeH18ZbP81YB4u3z1PSZvIx4Hs_lnXA0w7wLzDxAGk-wi8GfYghepuxS3HEl0nvAf9-9AHfxlEXzZv95Ef_Dyzu50LN-xhyQTwld9z-hGkXbRziw_wVfXJ6yPDtPS_Rn4vt_eZHdX1zebVZX1eGd3KqGkY6abvGdbVtaO-EbmXT9xxE7WTbWsIZE6TuG2Id9EwYsKYnshF911FeS75E1Ul3l4x-VPvkR51mFbVXp0lOBkqpaMNYoSzR6oR_0AMoH1w8fqWEhdGbGMD5Ml-LhgvRltuFcHYimBRzTuD-36BEvRml3oxSR6NUMYq_ApDph-k</recordid><startdate>20160101</startdate><enddate>20160101</enddate><creator>Putnik, P.</creator><general>Croatian Association of Chemical Engineers</general><general>Hrvatsko društvo kemijskih inženjera i tehnologa</general><scope>AAYXX</scope><scope>CITATION</scope><scope>VP8</scope></search><sort><creationdate>20160101</creationdate><title>Influence of Acidity and Extraction Time on the Recovery of Flavonoids from Grape Skin Pomace Optimized by Response Surface Methodology</title><author>Putnik, P.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c396t-72096d97f94d71bf5a867bb3e54f688d0322504b70dfeb25cedcb0675b9913463</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Anthocyanins</topic><topic>Flavonoids</topic><topic>flavonols</topic><topic>Food industry</topic><topic>Functional foods</topic><topic>grape pomace skin extracts</topic><topic>Health foods</topic><topic>Isoflavones</topic><topic>optimal extraction acidity/time</topic><topic>Phenols (Class of compounds)</topic><topic>Polyphenols</topic><topic>proanthocyanidins</topic><topic>Raw materials</topic><topic>Skin</topic><topic>total flavonoids</topic><topic>Wine</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Putnik, P.</creatorcontrib><collection>CrossRef</collection><collection>Hrcak: Portal of scientific journals of Croatia</collection><jtitle>Chemical and Biochemical Engineering Quarterly</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Putnik, P.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Influence of Acidity and Extraction Time on the Recovery of Flavonoids from Grape Skin Pomace Optimized by Response Surface Methodology</atitle><jtitle>Chemical and Biochemical Engineering Quarterly</jtitle><date>2016-01-01</date><risdate>2016</risdate><volume>30</volume><issue>4</issue><spage>455</spage><epage>464</epage><pages>455-464</pages><issn>0352-9568</issn><eissn>1846-5153</eissn><coden>CBEQEZ</coden><abstract>Grape pomace is recognized as an economical source for the recovery of a large number of biologically active compounds, such as polyphenols. Grape pomace extracts can be successfully used as raw material for functional foods production, since they are generally recognized as safe for the food industry. This study aimed to quantify the amounts of recovered flavonoids (total flavonoids, proanthocyanidins, anthocyanins, and flavonols) from grape skin pomace (Vitis vinifera L. cv. Merlot) under conventional extraction with different acidities (0.5 % - 1 % HCl) and lengths of extraction time (30-60 minutes). The grand average values in this study were as follows: (i) proanthocyanidins 12.08[+ or -]0.25 mg CE [g.sup.-1] d.m., (ii) anthocyanins 2.17[+ or -]1.02 mg Mvd-3-glc [g.sup.-1] d.m., (iii) flavonols 7.73[+ or -]0.11 mg QE [g.sup.-1] d.m., and (iv) total flavonoids 36.28[+ or -]0.42 mg QE [g.sup.-1] d.m. The amounts of studied polyphenols generally increased with acidity and length of extraction time. This relation was more evident for flavonols and total flavonoids, while less clear for other examined phenolics.Key words:total flavonoids, proanthocyanidins, anthocyanins, flavonols, optimal extraction acidity/time, grape pomace skin extracts</abstract><pub>Croatian Association of Chemical Engineers</pub><doi>10.15255/CABEQ.2016.914</doi><tpages>10</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Anthocyanins Flavonoids flavonols Food industry Functional foods grape pomace skin extracts Health foods Isoflavones optimal extraction acidity/time Phenols (Class of compounds) Polyphenols proanthocyanidins Raw materials Skin total flavonoids Wine |
| title | Influence of Acidity and Extraction Time on the Recovery of Flavonoids from Grape Skin Pomace Optimized by Response Surface Methodology |
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