Polyphenols microwave assisted extraction from waste grape skins

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

Risultato della ricerca: Contributo in libroChapter

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 originaleEnglish
Titolo della pubblicazione ospiteProceeding of the International Conference Bio & Food Electrotechnologies BFE 2012 - Book of Full Papers
EditorFERRARI Giovanna
Pagine170-174
Numero di pagine5
Stato di pubblicazionePubblicato - 2012

Keywords

  • antioxidant power
  • grape marc
  • microwave assisted extraction
  • polyphenols

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