Skip navigation
Please use this identifier to cite or link to this item: http://uvadoc.uva.es/handle/10324/21916
Title: Thermal degradation of grape marc polyphenols
Authors: Sólyom, Katalin
Solá, Ruth
Cocero Alonso, María José
Rafael B. Mato
Issue Date: 2014
Publisher: Elsevier
Description: Producción Científica
Citation: Food Chemistry, Volume 159, 15 September 2014, Pages 361-366
Abstract: Bioactive compounds of wine making by-products are of interest in food, cosmetics and pharmaceutical industries. Extraction of antioxidants under mild conditions is time-consuming, giving ground to the development of intensification processes where the operation at high temperature may deteriorate extract quality. This study examined thermal degradation of grape marc and its filtered extract (80,100 and 150 _C). The decrease in anthocyanin content was modelled under non-isothermal conditions by first order kinetics, using the Arrhenius equation. Simulated degradation under isothermal heating showed that the grape marc is more sensitive by one order of magnitude to heat than the filtered extract. This tendency was also confirmed by analyses of the total phenolic content and antioxidant activity. It is suggested that an optimal combination of temperature, treatment time and also raw material environment could be found in process intensification.
Keywords: Grape pomace
Degradation kinetics
Peer Review: SI
DOI: 10.1016/j.foodchem.2014.03.021
Sponsor: Junta de Castilla y León (programa de apoyo a proyectos de investigación – Ref. VA330U13)
Publisher Version: http://www.sciencedirect.com
Language: eng
URI: http://uvadoc.uva.es/handle/10324/21916
Rights: info:eu-repo/semantics/openAccess
Appears in Collections:DEP48 - Artículos de revista

Files in This Item:
There are no files associated with this item.

This item is licensed under a Creative Commons License Creative Commons

Suggestions
University of Valladolid
Powered by MIT's. DSpace software, Version 5.5
UVa-STIC