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

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

Risultato della ricerca: Contributo in rivistaArticolo in rivistapeer review

29 Citazioni (Scopus)


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
Stato di pubblicazionePubblicato - 2015


  • Grape skin
  • extraction
  • winemaking by-products


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