期刊
JOURNAL OF FOOD ENGINEERING
卷 240, 期 -, 页码 105-113出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2018.07.019
关键词
PLE; Grape marc; Anthocyanins; Phenolic compounds; Antioxidant capacity; Mathematical modeling
资金
- CAPES [AUXPE-PROEX 087/2016]
- CNPq [13241/2016-2]
- FAPESP [2015/11932-7]
Extracts rich in monomeric anthocyanins (MAC) and total phenolic compounds (TPC) were obtained from grape mare by Pressurized Liquid Extraction (PLE). PLE was performed using ethanol and water mixtures (acidified or not) (50% w/w), pure ethanol and acidified water at temperatures from 40 to 100 degrees C. The best PLE conditions for MAC extraction (ethanol-water pH 2.0 [50% w/w]) resulted in 10.21 mg of malvidin-3-O-glucoside/g of dried grape marc (dr). Fifteen anthocyanins were identified and quantified in PLE extracts by UHPLC-UV-Vis. PLE with ethanol-water (50% w/w) as solvent at 100 degrees C achieved the highest TPC content (65.68 mg GAE/g dr) and antioxidant capacity by ORAC (772.11 mu mol TE/g dr) and FRAP (1452 mg TE/g dr) among the evaluated conditions. Based on the results for extraction of monomeric anthocyanins and phenolics compounds, a sequential PLE process was performed and proved to be viable for the recovery of two different extract fractions.
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