RT info:eu-repo/semantics/article
T1 Microwave and ultrasound pre-treatments to enhance anthocynins extraction from different wine lees.
A1 Romero Díez, Rut
A1 Matos, Melanie
A1 Rodrigues, Liliana
A1 Bronze, Maria Rosario
A1 Rodríguez Rojo, Soraya
A1 Cocero Alonso, María José
A1 Matias, Ana A.
K1 Wine lees
K1 Anthocyanin extraction
K1 Kinetic study
K1 Microwave pre-treatmetn
K1 Ultrasound pre-treatment
AB 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.
PB Elsevier Ltd.
YR 2019
FD 2019
LK http://uvadoc.uva.es/handle/10324/31434
UL http://uvadoc.uva.es/handle/10324/31434
LA eng
NO Food Chemistry, 2019, vol. 272, p. 258–266.
DS UVaDOC
RD 21-dic-2024