Abstract
The present work evaluated the use of Microwave Assisted Extraction (MAE) for the recovery of phenolic
compounds from waste grape marc. MAE was carried out with 60% aqueous ethanol, investigating the
effect of different microwave irradiation powers and times on the total polyphenols content and
antioxidant power of the extracts. Process parameters of heating rate and boiling time were established
for each irradiation power. MW power did not significantly influence the total phenols (TP) yield.
Compared to conventional Solid Liquid Extraction, MAE reduced extraction time from 2 hours to 100 sec,
achieving an equivalent TP yield (8.0±0.2 mg GAE/g grape skins). Antioxidant power of MAE extracts was
slightly lower (2-10%) than SLE extracts probably due to thermal degradation.
| Lingua originale | English |
|---|---|
| Titolo della pubblicazione ospite | Proceeding of the International Conference Bio & Food Electrotechnologies BFE 2012 - Book of Full Papers |
| Editor | FERRARI Giovanna |
| Pagine | 170-174 |
| Numero di pagine | 5 |
| Stato di pubblicazione | Pubblicato - 2012 |
Keywords
- antioxidant power
- grape marc
- microwave assisted extraction
- polyphenols