Microwave-assisted extraction of phenolic compounds from dried waste grape skins

Giorgia Spigno, Danila Amendola, Luana Maggi, Dante Marco De Faveri, Miguel A. Pedroza, Amaya Zalacain

Risultato della ricerca: Contributo in rivistaArticolo in rivistapeer review

29 Citazioni (Scopus)

Abstract

Microwave-assisted extraction (MAE) was investigated for recovering of total phenolic compounds from dried waste grape skins using a domestic microwave oven. Influence of vessel geometry, irradiation cycles, irradiation power and time was investigated. The results in terms of phenolics yield, antioxidant capacity and energy consumption were compared with a reference solid-liquid extraction (SLE) carried out for 2 h at 60°C. Equivalent yield of total phenolics as in SLE was achieved with a MAE extraction time of 1,033 sec (corresponding to 83 sec of irradiation at 900 W, 83% saving in extraction time compared to SLE and with a 70% energetic efficiency). Pre-maceration of samples and solvent pre-heating are proposed for large-scale industrial processes to enhance phenolics extraction and process efficiency.
Lingua originaleEnglish
pagine (da-a)359-370
Numero di pagine12
RivistaInternational Journal of Food Engineering
Volume11
DOI
Stato di pubblicazionePubblicato - 2015

Keywords

  • Grape skin
  • extraction
  • winemaking by-products

Fingerprint

Entra nei temi di ricerca di 'Microwave-assisted extraction of phenolic compounds from dried waste grape skins'. Insieme formano una fingerprint unica.

Cita questo