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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
20/10/2017 |
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Data da última atualização: |
17/09/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
CALDAS, T. W.; MAZZA, K. E. L.; TELES, A. S. C.; MATTOS, G. N.; BRIGIDA, A. I. S.; CONTE-JUNIOR, C. A.; BORGUINI, R. G.; GODOY, R. L. de O.; CABRAL, L. M. C.; TONON, R. V. |
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Afiliação: |
Thais W. Caldas, UFRRJ; Karen E. L. Mazza, UFRJ; Aline S. C. Teles, UFRJ; Gabriela N. Mattos, UFRRJ; ANA IRAIDY SANTA BRIGIDA, CTAA; Carlos A. Conte-Junior, UFF; RENATA GALHARDO BORGUINI, CTAA; RONOEL LUIZ DE OLIVEIRA GODOY, CTAA; LOURDES MARIA CORREA CABRAL, CTAA; RENATA VALERIANO TONON, CTAA. |
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Título: |
Phenolic compounds recovery from grape skin using conventional and non-conventional extraction methods. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Industrial Crops & Products, v. 111, p. 86-91, 2018. |
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Idioma: |
Inglês |
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Conteúdo: |
The aim of this work was to recover phenolic compounds from grape skin from sparkling production in the Brazilian semi-arid region, using conventional and non-conventional extraction methods Firstly, the effect of solid:liquid ratio (1:3?1:17) and ethanol concentration (8?92%) on the phenolic content and antioxidant capacity of grape skin extracts obtained by mechanical agitation were evaluated. Solid:liquid ratio of 1:10 and 50% ethanol were chosen as the most adequate conditions for phenolic compounds recovery. Then, in the selected conditions, extraction kinetics using ultrasound-assisted and microwave-assisted extractions were determined for comparison. Ultrasound-assisted extraction showed the best performance, resulting in an extract with a phenolic content twice higher than the obtained by mechanical agitation, in a very shorter time (9 min). Regarding phenolic profile, malvidin-3-O-glucoside was the main compound found in the extracts, followed by quercetin, rutin, catechin and epicatechin. |
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Palavras-Chave: |
Antioxidant capacity; Mechanical agitation; Microwave; Phenolic compunds; Ultrasound. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 01869naa a2200289 a 4500
001 2077730
005 2018-09-17
008 2018 bl uuuu u00u1 u #d
100 1 $aCALDAS, T. W.
245 $aPhenolic compounds recovery from grape skin using conventional and non-conventional extraction methods.$h[electronic resource]
260 $c2018
520 $aThe aim of this work was to recover phenolic compounds from grape skin from sparkling production in the Brazilian semi-arid region, using conventional and non-conventional extraction methods Firstly, the effect of solid:liquid ratio (1:3?1:17) and ethanol concentration (8?92%) on the phenolic content and antioxidant capacity of grape skin extracts obtained by mechanical agitation were evaluated. Solid:liquid ratio of 1:10 and 50% ethanol were chosen as the most adequate conditions for phenolic compounds recovery. Then, in the selected conditions, extraction kinetics using ultrasound-assisted and microwave-assisted extractions were determined for comparison. Ultrasound-assisted extraction showed the best performance, resulting in an extract with a phenolic content twice higher than the obtained by mechanical agitation, in a very shorter time (9 min). Regarding phenolic profile, malvidin-3-O-glucoside was the main compound found in the extracts, followed by quercetin, rutin, catechin and epicatechin.
653 $aAntioxidant capacity
653 $aMechanical agitation
653 $aMicrowave
653 $aPhenolic compunds
653 $aUltrasound
700 1 $aMAZZA, K. E. L.
700 1 $aTELES, A. S. C.
700 1 $aMATTOS, G. N.
700 1 $aBRIGIDA, A. I. S.
700 1 $aCONTE-JUNIOR, C. A.
700 1 $aBORGUINI, R. G.
700 1 $aGODOY, R. L. de O.
700 1 $aCABRAL, L. M. C.
700 1 $aTONON, R. V.
773 $tIndustrial Crops & Products$gv. 111, p. 86-91, 2018.
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Embrapa Agroindústria de Alimentos (CTAA) |
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| 1. |  | SCHEUERMANN, G. N.; THEREZA, N. de A.; OLIVEIRA, C. R de A.; COELHO, H. D. S.; VILLAS BOAS, M. B.; COUTINHO, R. M. C.; GUERREIRO, J. R. Utilização de hormônios na produção de frangos: mito ou realidade? Journal of the Health Sciences Institute, v. 33, n. 1, p. 94-99, 2015.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 4 |
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