01869naa a2200289 a 450000100080000000500110000800800410001910000180006024501310007826000090020952010180021865300250123665300250126165300140128665300220130065300150132270000200133770000200135770000180137770000220139570000240141770000200144170000230146170000210148470000170150577300570152220777302018-09-17       2018    bl uuuu     u00u1 u    #d1 aCALDAS, T. W.  aPhenolic compounds recovery from grape skin using conventional and non-conventional extraction methods.h[electronic resource]  c2018  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.  aAntioxidant capacity  aMechanical agitation  aMicrowave  aPhenolic compunds  aUltrasound1 aMAZZA, K. E. L.1 aTELES, A. S. C.1 aMATTOS, G. N.1 aBRIGIDA, A. I. S.1 aCONTE-JUNIOR, C. A.1 aBORGUINI, R. G.1 aGODOY, R. L. de O.1 aCABRAL, L. M. C.1 aTONON, R. V.  tIndustrial Crops & Productsgv. 111, p. 86-91, 2018.