Stability of polyphenolic extracts from red grape skins after thermal treatments

Tomaz, Ivana; Šikuten, Iva; Preiner, Darko; Andabaka, Željko; Huzanić, Nera; Lesković, Matija; Kontić, Jasminka Karoglan; Ašperger, Danijela

doi:10.1007/s11696-018-0573-9

Cited by 9 publications

(5 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, this increase for TPC does not show a correlation with either AA or IC50. In this respect, there are previous references of similar behavior in stability studies of polyphenolic compounds, showing singular increases in the concentration of some of these compounds due to the degradation of other phenolic chains (37). A heterogeneous response in the reactivity of the Folin-Ciocalteu method to different compounds has also been demonstrated, showing that polyphenols such as quercetin, gallic acid, ellagic acid, and ferulic acid, at the same concentration, generate a 50% higher reactivity in the presence of Folin's reagent with respect to larger compounds such as rutin (38).…”

Section: Bioactive Profile and Acidity Stabilitymentioning

confidence: 68%

Optimization of bioactives extraction from grape marc via a medium scale ambient temperature system and stability study

et al. 2022

View full text Add to dashboard Cite

A scalable procedure with minimum energy requirements, MSAT (Medium Scale Ambient Temperature), in combination with solvents generally recognized as safe (GRAS), has been optimized to obtain polyphenolic extracts from white grape (Vitis vinifera) marc. The solvents considered were propylene glycol (Pg), ethanol (Et), and ethyl lactate (Lc), as well as their respective hydro-organic mixtures. In a first approach, the operating parameters were optimized through a response surface matrix: extraction solvent volume (range 10–150 mL), marc mass (range 20–200 g) and marc/dispersant mass ratio (range 0.5–2 g⋅g–1), using the total polyphenol content (TPC) and the antioxidant activity (AA) of the extracts as response parameters. The highest TPC (5,918 mgGAE⋅L–1) and AA (44 mmolTE⋅L–1) values were obtained using 200 g marc and 100 mL solvent. Regarding the type of solvent, a better response was reached with Lc > Et > Pg > H2O obtaining a polyphenol concentration of 252 mg⋅L–1 for the hydro-organic isovolumetric ratio of ethyl lactate. In addition, the stability of the extracts was studied for 62 days. The effect of factors such as temperature, light exposure, and oxidative reactivity was evaluated. The bioactivity indices showed no changes with the storage conditions of the extracts in the first month of analysis, after which 75% of the antioxidant activity as the concentration of the polyphenolic profile (204 mg⋅L–1) remains. The absence of reactive oxygen and the cooling of the extract (4°C) were the most determining factors (p < 0.05) in modulating the stability of the total polyphenolic profile.

show abstract

Section: Bioactive Profile and Acidity Stabilitymentioning

confidence: 68%

Optimization of bioactives extraction from grape marc via a medium scale ambient temperature system and stability study

et al. 2022

View full text Add to dashboard Cite

show abstract

“…Although the increase in certain flavonols may be associated with the expansion of the matrix as a result of the DIC effect, the decrease may be associated with the temperature inside the system. According to Tomaz et al, 33 the most unstable flavonol of polyphenolic extracts from red grape skins after thermal treatments was isorhamnetin-3-Oglucoside.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

Instant Controlled Pressure Drop as a Strategy To Modify Extractable and Non-extractable Phenolic Compounds: A Study in Different Grape Pomace Materials

Martínez-Meza

Pérez‐Jiménez

Castaño‐Tostado

et al. 2021

J. Agric. Food Chem.

View full text Add to dashboard Cite

Instant controlled pressure drop (DIC) is a technology able to modify the polyphenol profile in vegetal materials. However, information about how polyphenols are transformed, particularly regarding non-extractable polyphenol (NEPP), as well as the association with the initial content of polyphenols of the material is scarce. Thus, this work aimed to evaluate the DIC effect, modifying the pressure (0.2 and 0.4 MPa), the number of cycles (2 and 4), and grape pomace material (Malbec, Merlot, and Syrah) on extractable polyphenol (EPP) and NEPP contents. The EPP content increased during DIC application, an effect associated with the pressure, cycles, and initial polyphenol content. While for extractable and non-extractable proanthocyanidin contents, the main factors explaining the DIC effect are the pressure and number of cycles. Therefore, changes in polyphenols from grape pomace by DIC treatment are dependent upon experimental conditions, but the origin of the grape pomace also influences the extraction of EPP.

show abstract

“…Papagiannopoulos et al, 2004 9 not only reported an increase in TPC for roasted carob products compared to raw carob kibbles, but also a decrease in the amount of hydrolysable tannins that paralleled an increase in free gallic acid. Finally Tomaz et al, 2019 46 reported a decrease in the tannin content and an increase in the gallic acid concentration with increased processing.…”

Section: Resultsmentioning

confidence: 94%

Roasting carob flour decreases the capacity to bind glycoconjugates of bile acids

Rijs

Fogliano

2020

Food Funct.

View full text Add to dashboard Cite

show abstract

Stability of polyphenolic extracts from red grape skins after thermal treatments

Cited by 9 publications

References 30 publications

Optimization of bioactives extraction from grape marc via a medium scale ambient temperature system and stability study

Optimization of bioactives extraction from grape marc via a medium scale ambient temperature system and stability study

Instant Controlled Pressure Drop as a Strategy To Modify Extractable and Non-extractable Phenolic Compounds: A Study in Different Grape Pomace Materials

Roasting carob flour decreases the capacity to bind glycoconjugates of bile acids

Contact Info

Product

Resources

About