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Microwave and ultrasound pre-treatments to enhance anthocyanins extraction from different wine lees
| Content Provider | Scilit |
|---|---|
| Author | Romero-Díez, R. Matos, M. Rodrigues, L. Bronze, Maria R. Rodríguez-Rojo, S. Cocero, M. J. Matias, A. A. |
| Copyright Year | 2019 |
| Description | Journal: Food Chemistry 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 (R) 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 mg/g) was achieved after 15 min at 25 °C, with a R of 1/10 (g/mL) and with a 50%vol. ethanol mixture. When MW were used AC extraction yield was doubled (6.20 mg/g) and the required time to achieve a constant yield was reduced (from 15 min to 90 s). 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. |
| Related Links | http://uvadoc.uva.es/bitstream/10324/31434/1/Pretreatments_Wine_Lees_repositorio.pdf |
| Ending Page | 266 |
| Page Count | 9 |
| Starting Page | 258 |
| ISSN | 03088146 |
| e-ISSN | 18737072 |
| DOI | 10.1016/j.foodchem.2018.08.016 |
| Journal | Food Chemistry |
| Volume Number | 272 |
| Language | English |
| Publisher | Elsevier BV |
| Publisher Date | 2019-01-01 |
| Access Restriction | Open |
| Subject Keyword | Journal: Food Chemistry Acoustics and Ultrasonics Food Science and Technology Anthocyanin Extraction Kinetic Study Microwave Pre-treatment Ultrasound Pre-treatment Wine Lees |
| Content Type | Text |
| Resource Type | Article |
| Subject | Medicine Analytical Chemistry Food Science |
