Charcoal adsorption of phenolic compounds present in distilled grape pomace

Soto, María Luisa; Moure, Andrés; Domı́nguez, Herminia; Parajó, Juan Carlos

doi:10.1016/j.jfoodeng.2007.04.030

Cited by 36 publications

(33 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…and SP700 (89.5). The time to reach the steady state was relatively short, and for further experiments was fixed at 0.5 h; Amberlite XAD2 and XAD4 required 3 h. These values were shorter than those needed to retain phenolics from winery wastes onto activated carbon [3]. The adsorption of ABTS radical scavengers was accomplished in shorted times than the adsorption of phenolics.…”

Section: Adsorptionmentioning

confidence: 99%

See 1 more Smart Citation

Recovery and Concentration of Antioxidants from Winery Wastes

et al. 2012

Self Cite

View full text Add to dashboard Cite

Grape and wine byproducts have been extensively studied for the recovery of phenolic compounds with antioxidant activity and a variety of biological actions. The selective recovery and concentration of the phenolic compounds from the liquid phase separated from further diluted winery wastes has been proposed. Adsorption onto non ionic polymeric resins and further desorption with ethanolic solutions was studied. Several commercial food grade resins were screened with the aim of selecting the most suited for the practical recovery of phenolic compounds with radical scavenging activity. Under the optimized desorption conditions (using Sepabeads SP207 or Diaion HP20 as adsorbents and eluting with 96% ethanol at 50 °C) a powdered yellow-light brown product with 50% phenolic content, expressed as gallic acid equivalents, was obtained. The radical scavenging capacity of one gram of product was equivalent to 2-3 g of Trolox.

show abstract

Section: Adsorptionmentioning

confidence: 99%

“…The phenolic compounds from the liquid phase accompanying the distilled grape pomace could be successfully adsorbed onto activated charcoal, but they could not be eluted [3]. However, the reversible adsorption of these grape phenolics onto resins was observed [4].…”

Section: Introductionmentioning

confidence: 96%

Recovery and Concentration of Antioxidants from Winery Wastes

et al. 2012

Self Cite

View full text Add to dashboard Cite

show abstract

“…Distilled grape spirits, which can be turned into brandy after vintage oak barrels and blending, have now become increasingly popular and important in the world (Soto et al, 2008;Zhang et al, 2013a). Dn the whole, the imports and exports of distilled grape spirits have been increasing in the last 20 years in China (Customs Onformation China, 2016).…”

Section: Introductionmentioning

confidence: 99%

“…Ot affects the sensory profile and is often used to classify alcoholic products (King et al, 2013). No less than 8.5% v/v alcohol content is required for wine while the alcohol concentration in brandy is usually above 40%vol (King et al, 2013;Soto et al, 2008). The highest ethanol content for spirits is 86% (v/v) (Porto & Decorti, 2010).…”

Section: Introductionmentioning

confidence: 99%

Aroma characteristics and volatile compounds of distilled Crystal grape spirits of different alcohol concentrations: wine sprits in the Shangri-La region of China

Wei¹,

Ma²,

Cao

et al. 2018

Food Sci. Technol

View full text Add to dashboard Cite

Aroma composition is critical to the quality of distilled spirits while the alcohol concentration could have a great effect on the variety and content of aromatic substances. On order to clarify the effect of alcohol concentration on the formation of the aroma composition, volatile compounds in Crystal distilled grape spirits with different alcohol concentrations were analyzed using the Stir bar sorptive extraction (SBSE) technique combined with GC-MS. Characteristic aromas, principal components and odor profiles were also explored. Eighty-six compounds were identified in Crystal distilled grape spirits and 19 compounds were the same for the 4 samples with different alcohol concentrations. The species and contents of esters increased significantly along with the alcohol concentration increasing, while the acid content decreased. No significant change in the volatile alcohol and carbonyl contents was observed, and no terpene was detected in the spirits of 80%vol alcohol content. Fruity was the strongest aroma in the 6 aromatic series of odor, followed by floral and fatty. The 77%vol alcohol distilled grape spirits showed the most fragrant and balanced aroma.Keywords: alcohol; aroma; Crystal distilled grape spirits; odor; PCA.Practical Application: Omproving the quality of distilled grape spirits in high altitude areas.

show abstract

“…Este resíduo possui composição constituída por cascas de uva, sementes e alguns talos, gerando grande volume de resíduo, tornandose um problema de gestão ecológica (ZHU et al, 2015). Convencionalmente, o bagaço tem sido usado para adubação da própria cultura da uva, metanização ou produção de energia e alimentação animal (SOTO et al, 2008;BRAHIM, GAMBIER e BROSSE, 2014). Entretanto, este subproduto leva um tempo significativo para se decompor no meio ambiente, o que apresenta-se como um inconveniente para aplicação como fertilizante para o solo (PING et al, 2012 …”

Section: Introductionunclassified

Estudo Cinético E De Equilíbrio Da Biossorção Do Corante Castanho Krom Pelo Resíduo De Vinícola

Bragião¹,

Módenes²,

Oliveira³

et al. 2015

Anais Do XXXVII Congresso Brasileiro De Sistemas Particulados

View full text Add to dashboard Cite

RESUMONeste trabalho avaliou-se a capacidade de remoção do corante Castanho KROM utilizando-se o resíduo de vinícola como biossorvente. Os testes realizados foram conduzidos em sistema batelada sob agitação constante, temperatura e pH controlados. Os testes preliminares indicaram que as condições operacionais de pH 2,0, granulometria intermediária e temperatura de 25°C, favorecem o processo de biossorção do corante, sendo estas condições utilizadas para obtenção dos dados cinéticos e de equilíbrio de adsorção. O tempo de equilíbrio determinado foi de aproximadamente 12 h, sendo o modelo cinético de pseudoprimeira ordem o que melhor representou os dados experimentais. Os dados de equilíbrio de adsorção sugerem um processo em monocamadas, seguindo o modelo de Langmuir, com capacidade máxima de biossorção de 182,2 ± 2,8 mg g -1 . Com base nos resultados obtidos, verificou-se que o bagaço de uva apresenta potencial de utilização como biossorvente em sistemas de tratamento de efluentes contendo corantes. INTRODUÇÃOSegmentos industriais voltados para o tingimento têxtil, de papel e couro caracterizam-se pelo grande consumo de água no processo produtivo, e consequente geração de resíduos líquidos que requerem devido tratamento (YU et al., 2015). Atualmente, grande esforço tem sido realizado na busca por uma produção ambientalmente correta, motivando-se a minimização da geração de resíduos prejudiciais ao meio ambiente. Os efluentes gerados por essas indústrias trazem grande preocupação ambiental, pois em consequência das perdas durante a produção, podem conter propriedades que prejudicam a fauna e a flora quando não tratados e descartados corretamente (MÓDENES et al., 2011; FIORENTIN et al., 2010).Dentre os compostos orgânicos utilizados na indústria, os corantes sintéticos são uma importante classe de agentes, uma vez que a presença dessas substâncias nos corpos hídricos dificulta a penetração da luz, e consequentemente afetam grande parte da atividade fotossintética e desenvolvimento de organismos aquáticos (ANASTOPOULOS e KYZAS, 2014; BAKHEET et al., 2013). Os corantes podem ser ainda nocivos à saúde humana, uma vez que possuem propriedades cancerígenas e tóxicas, que podem causar alergia, dermatite, a irritação da pele (MÓDENES et al., 2013). Aproximadamente 60% dos corantes utilizados em processos industriais correspondem ao grupo do azo, que caracterizam-se pela presença de um ou mais agrupamentos -N=N-ligados a anéis aromáticos (KUNZ et al., 2002).

show abstract

Charcoal adsorption of phenolic compounds present in distilled grape pomace

Cited by 36 publications

References 38 publications

Recovery and Concentration of Antioxidants from Winery Wastes

Recovery and Concentration of Antioxidants from Winery Wastes

Aroma characteristics and volatile compounds of distilled Crystal grape spirits of different alcohol concentrations: wine sprits in the Shangri-La region of China

Estudo Cinético E De Equilíbrio Da Biossorção Do Corante Castanho Krom Pelo Resíduo De Vinícola

Contact Info

Product

Resources

About