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    Por favor, use este identificador para citar o enlazar este ítem:http://uvadoc.uva.es/handle/10324/31434

    Título
    Microwave and ultrasound pre-treatments to enhance anthocynins extraction from different wine lees.
    Autor
    Romero Diez, RutAutoridad UVA
    Matos, Melanie
    Rodrigues, Liliana
    Bronze, Maria Rosario
    Rodríguez Rojo, SorayaAutoridad UVA Orcid
    Cocero Alonso, María JoséAutoridad UVA Orcid
    Matias, Ana A.
    Año del Documento
    2019
    Editorial
    Elsevier Ltd.
    Documento Fuente
    Food Chemistry, 2019, vol. 272, p. 258–266.
    Resumen
    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.
    Palabras Clave
    Wine lees
    Anthocyanin extraction
    Kinetic study
    Microwave pre-treatmetn
    Ultrasound pre-treatment
    Revisión por pares
    SI
    DOI
    10.1016/j.foodchem.2018.08.016
    Idioma
    eng
    URI
    http://uvadoc.uva.es/handle/10324/31434
    Derechos
    openAccess
    Aparece en las colecciones
    • BioEcoUVa - Artículos de revista [195]
    • IPP - Artículos de revista [32]
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    Pretreatments_Wine_Lees_repositorio.pdf
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    Microwave and ultrasound pre-treatments to enhance anthocyanins extraction from different wine lees
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    Attribution-NonCommercial-NoDerivatives 4.0 InternationalLa licencia del ítem se describe como Attribution-NonCommercial-NoDerivatives 4.0 International

    Universidad de Valladolid

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