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Título
Microwave and ultrasound pre-treatments to enhance anthocynins extraction from different wine lees.
Autor
Año del Documento
2019
Editorial
Elsevier Ltd.
Documento Fuente
Food Chemistry, 2019, vol. 272, p. 258–266.
Abstract
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
Idioma
eng
Derechos
openAccess
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Microwave and ultrasound pre-treatments to enhance anthocyanins extraction from different wine lees
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