2024-03-28T13:02:45Zhttp://uvadoc.uva.es/oai/requestoai:uvadoc.uva.es:10324/314342021-09-13T07:04:03Zcom_10324_31661com_10324_952com_10324_894com_10324_23040com_10324_954col_10324_31662col_10324_23041
urn:hdl:10324/31434
Microwave and ultrasound pre-treatments to enhance anthocynins extraction from different wine lees.
Romero Díez, Rut
Matos, Melanie
Rodrigues, Liliana
Bronze, Maria Rosario
Rodríguez Rojo, Soraya
Cocero Alonso, María José
Matias, Ana A.
Wine lees are rich in anthocyanins (AC), natural colorants with health promoting properties. The extraction kinetics of AC from different wine lees in conventional solid-liquid extraction were studied for the first time. The influence of parameters such as temperature, solid-liquid ratio (RS-L) and type of solvent (hydro-alcoholic mixtures) was also studied. Furthermore, microwaves (MW) and ultrasounds (US) were used as pre-treatments (a prior step to the conventional extraction) in order to increase AC yield. Maximum extraction yield (2.78 mgMALVIDIN-EQUIVALENTS/gDRY-LEES) was achieved after 15 minutes at 25ºC, with a RS-L of 1/10 (g/mL) and with a 50%vol. ethanol mixture. When MW were used AC extraction yield was doubled (6.20 mgMALVIDIN-EQUIVALENTS/gDRY-LEES) and the required time to achieve a constant yield was reduced (from 15 min to 90s). Meanwhile, US only shortened extraction time in less proportion (from 15 to 5 min). Putative identification of main extract compounds was performed by LC/MS-MS.
2018-09-07T06:51:03Z
2019
info:eu-repo/semantics/article
Food Chemistry, 2019, vol. 272, p. 258–266.
http://uvadoc.uva.es/handle/10324/31434
https://doi.org/10.1016/j.foodchem.2018.08.016
eng
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
Attribution-NonCommercial-NoDerivatives 4.0 International
Elsevier Ltd.