Antioxidants from grape stalks and marc: Influence of extraction procedure on yield, purity and antioxidant power of the extracts

Spigno, Giorgia; Faveri, Dante Marco De

doi:10.1016/j.jfoodeng.2005.11.020

Cited by 274 publications

(225 citation statements)

References 52 publications

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“…The methanol extract of most plants exhibited higher activity than the aqueous extracts. Alcoholic solvents have been commonly employed to extract phenolic compounds from plants, because of obtaining high yield although they were not highly selective for phenols (Spigno & De Faveri, 2007). The phenolic compounds which have been reported to scavenge DPPH include flavonoids, anthraquinones, anthocyanidins, xanthones, and tannins.…”

Section: Resultsmentioning

confidence: 99%

In vitroanti-aging activities ofTerminalia chebulagall extract

Manosroi¹,

Jantrawut²,

Akihisa³

et al. 2010

Pharmaceutical Biology

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Section: Resultsmentioning

confidence: 99%

In vitroanti-aging activities ofTerminalia chebulagall extract

Manosroi¹,

Jantrawut²,

Akihisa³

et al. 2010

Pharmaceutical Biology

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“…Total polyphenol content (TPC) was calculated from the TPI, standardized against a gallic acid curve expressed as mg gallic acid equivalent (GAE) per mL of extract [4]. Total polyphenol extraction yield was expressed as mg GAE/g dry sample (3).…”

Section: Extractions At Fixed Timementioning

confidence: 99%

“…Among them, from 10% to 25% (w/w) changed into residues after grape wine processing, being mainly represented by lees, grape marcs, seeds, stems and stalks [2,3]. These wastes are of difficult management due to their high biological oxygen demand [4].…”

Section: Introductionmentioning

confidence: 99%

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Polyphenol extraction from grape wastes: Solvent and pH effect

Librán¹,

Mayor²,

Garcia-Castello³

et al. 2013

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World wine industry transforms 10% -25% of raw grapes into residues, mainly represented by lees, grape marcs, seeds and stems. These byproducts are a rich source of polyphenols and therefore they can be used to produce new added value products. The aim of this work was to determine the best process conditions (treatment time, % of ethanol and pH of the solvent) during solid-liquid extraction of polyphenols from grape marcs, by analyzing the phenolic content of the extracts, namely: total polyphenol content, flavanols, flavonols, phenolic acids and anthocyanins. Antioxidant activity of the extracts was also determined. An extraction time of two hours was enough since longer times did not increase process yields. Best extraction yields were obtained for 75% ethanol solutions. Basic pH led to better yields in extracting media with low percentage of ethanol, whereas acid pH presented better extraction yields in extracting media with high percentage of ethanol. Among all the polyphenols extracted, anthocyanins were the most abundant representing over 40% of the total. In general, the best process conditions were 2 h of extraction in a 75% EtOH liquid mixture at pH = 2.

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“…Phenolic compounds can be considered as high added-value byproducts, and the use of low-cost industrial waste could greatly reduce the production costs and increase the profit margin of the products. 12,13 Furthermore, the activity of these compounds as food antioxidants is well known. The addition of antioxidants is a method of increasing shelf life, especially of fats, oil, and fat-containing food products.…”

Section: Introductionmentioning

confidence: 99%

Removal of Polyphenols from Wine Sludge Using Cloud Point Extraction

Chatzilazarou

Katsoyannos

Gortzi

et al. 2010

Journal of the Air & Waste Management Association

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Cloud point extraction (CPE), a promising and simple technique for the separation of organic compounds using surfactants (Genapol X-080 [oligoethylene glycol monoalkyl ether] and PEG 8000 [polyethylene glycol with molecular weight of 8000]), was used to recover polyphenols from wine sludge (wine production waste). The effect of various parameters such as surfactant concentration, temperature, and pH on the percentage of phenol recovery and phase volume ratio during phenol separation from wine sludge was investigated, and the derived optimum parameters were used as the basis for the selection of CPE conditions. When a two-step CPE with a total of 4% v/v of Genapol X-080 (pH ϭ 3.5, temperature ϭ 55°C, and time ϭ 30 min) or 10% v/v of PEG 8000 (pH ϭ 2.5, temperature ϭ 55°C, and time ϭ 30 min) was applied the phenol recovery values achieved were 75.8 or 98.5%, respectively. Phenols recovered from wine sludge using the above surfactants maintained high antiradical activity as determined by the 1,1-diphenyl-2-picrylhydrazyl method.

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Antioxidants from grape stalks and marc: Influence of extraction procedure on yield, purity and antioxidant power of the extracts

Cited by 274 publications

References 52 publications

In vitroanti-aging activities ofTerminalia chebulagall extract

In vitroanti-aging activities ofTerminalia chebulagall extract

Polyphenol extraction from grape wastes: Solvent and pH effect

Removal of Polyphenols from Wine Sludge Using Cloud Point Extraction

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