Dynamic superheated liquid extraction of anthocyanins and other phenolics from red grape skins of winemaking residues

Luque-Rodríguez, J.M.; Castro, M.D. Luque de; Pérez-Juan, P. M.

doi:10.1016/j.biortech.2006.09.019

Cited by 109 publications

(66 citation statements)

References 24 publications

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“…The most abundant anthocyanins in red grapes are 3-glycosides, 3-acetylglycosides and 3-p-coumaroyl-glycosides of malvidin (Mv), peonidin (Pn), delphinidin (Dp), petunidin (Pt) and cyanidin (Cy) [5,6]. Changes of anthocyanins profile in Vitis vinifera grapes grown in the Douro Valley was studied in the work of Mateus, as well as their concentration in produced wines [7,8].…”

Section: Introductionmentioning

confidence: 99%

Isolation of Anthocyanins by High-Speed Countercurrent Chromatography and Application of the Color Activity Concept to Different Varieties of Red Grape Pomace from Macedonia

Veličkovska

Mirhosseini

Bogeva³

2013

J Nutr Food Sci

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Anthocyanins of Macedonian grape pomace from three varieties "Pinot noir", "Merlot" and "Vranec" were isolated by high speed countercurrent chromatography. After purification of the fractions by means of preparative high performance liquid chromatography the structures of isolated pigments were elucidated by electrospray ionization multiple mass spectrometry (ESI-MS n ) and nuclear magnetic resonance (NMR) spectroscopy. The major anthocyanin malvidin-3-glucoside and the minor pigments delphinidin-3-glucoside, cyaniding-3-glucoside, petunidin-3-glucoside, and malvidin-3-p-coumarоyl-glucoside were isolated.The "Color activity concept" was applied and visual detection thresholds of isolated anthocyanins were determined. The results of the "color activity value" of the isolated pigments and their detection thresholds were in good agreement with the color shade of the different varieties of red grape pomace.

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Section: Introductionmentioning

confidence: 99%

Isolation of Anthocyanins by High-Speed Countercurrent Chromatography and Application of the Color Activity Concept to Different Varieties of Red Grape Pomace from Macedonia

Veličkovska

Mirhosseini

Bogeva³

2013

J Nutr Food Sci

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“…As cascas dos frutos apresentaram os seguintes fitocomplexos: Flavonóides, Ácido Elágico e Punicalagina. A determinação química foi realizada por cromatografia de coluna segundo a técnica usada por Luque-Rodriguez et al (2007).…”

Section: Caracterização Química Das Amostrasunclassified

Estudo da ação da romã (Punica granatum L.) na cicatrização de úlceras induzidas por queimadura em dorso de língua de ratos Wistar (Rattus norvegicus)

Júnior

Santos

Souza

et al. 2016

Rev. bras. plantas med.

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RESUMO:O objetivo desse estudo foi observar a ação da romã (Punica granatum L.) em estomatites induzidas por queimaduras no dorso da língua de ratos Wistar. Foram utilizados 24 ratos Wistar machos adultos, provenientes do Biotério da UNIVASF. Foram formados quatro grupos (G1: Polpa da romã por gavagem; G2: Polpa da romã por gavagem + aplicação local do chá da casca do fruto; G3: aplicação local do chá da casca do fruto e G4: Controle negativo). As queimaduras foram confeccionadas com instrumental odontológico padrão. Os tratamentos foram realizados duas vezes ao dia, durante 14 dias. Metade dos animais de cada grupo (n=3) foi eutanasiada no sétimo dia de experimentação, enquanto o restante foi eutanasiado no 14º dia. As línguas foram removidas e fixadas com formaldeído a 10% tamponado, processadas com cortes de 5 µm e coradas em HE. Clinicamente, os animais do grupo G2 tiveram melhores resultados. Na análise histológica qualitativa foi avaliada a reepitelização e os graus de inflamação numa escala de 0 a 4. Na análise estatística, utilizou-se o teste Qui-quadrado de Pearson. Houve significância estatística (p=0,026 e p=0,023) quando se comparou o tratamento com os graus de reepitelização e inflamação nos quatro grupos estudados. O grupo G2 apresentou cicatrização completa com 14 dias. Os piores escores obtidos foram atribuídos ao Grupo G4 nos dois parâmetros de avaliação qualitativa. Diante dos resultados obtidos, observa-se que a romã (Punica granatum L.) possui ação cicatrizante na mucosa lingual de ratos Wistar.Palavras Chave: Punica granatum L., cicatrização, estomatites. ABSTRACT: Pomegranate action study (Punica granatum L.) for the healing of ulcers induced by burns to the dorso-lingual mucosa in Wistar rats (Rattus norvegicus).The objective of this study was to observe the action of pomegranate (Punica granatum L.) on stomatitis induced burns on the dorso-lingual musosa in Wistar rats. Twenty-four male, adult Wister albino rats were used, from the bioterium of UNIVASF. There were four groups (G1: Pomegranate juice by gavage; G2: Pomegranate juice by gavage + local application of fruit peel tea; G3: Local application of fruit peel tea only and G4: a negative control). The burns were made with standard dental instruments. The treatments were performed twice a day for 14 days. Half the animals in each group (n = 3) were euthanized on the seventh day of experimentation, while the remainder were euthanized on day 14. The tongues were removed and fixed with a 10% formaldehyde buffer, processed as 5µm sections and stained with HE. Clinically the animals treated with tea showed better healing. For statistical analysis the Pearson chi-squared test was used. There was a statistical significance (p = 0.026 and p = 0.023) when compared to treatment with the degree of re-epithelialization and inflammation of the four groups studied. The G2 group showed complete healing within 14 days. The worst scores were found in the G4 group in both qualitative assessment parameters. Based on these results, it was observed that po...

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“…Superheated liquid extraction (SHLE) has also been evaluated, in particular water and acidified ethanol and water (Luque‐Rodriguez et al. 2007; Aliakbarian et al. 2012; Peralbo‐Molina et al.…”

Section: Introductionmentioning

confidence: 99%

Superheated liquid and supercritical denatured ethanol extraction of antioxidants from Crimson red grape stems

Wenzel

Samaniego

Wang

et al. 2015

Food Science & Nutrition

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Grapes are widely known for health benefits due to their antioxidant content. In wine production, grape stems are often discarded, though they has a higher content of antioxidants than the juice. The effectiveness of using an environmentally friendly solvent, ethanol, as a superheated liquid and supercritical fluid to extract antioxidant compounds from grape stems of organically grown Crimson Seedless grapes was evaluated. The Ferric Reducing Ability of Plasma (FRAP) assay and the Total Phenolic Content (TPC), or Folin‐Ciocalteu assay, were used to quantify the antioxidant power of grape stem extracts. The extractions were performed at temperatures between 160°C and 300°C at constant density. It was found that the optimal extraction temperature was 204°C, at superheated liquid conditions, with a FRAP value of 0.670 mmol Trolox Equivalent/g of dry grape stem. The FRAP values were higher than other studies that extracted antioxidants from grape stems using single‐pass batch extraction.

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Dynamic superheated liquid extraction of anthocyanins and other phenolics from red grape skins of winemaking residues

Cited by 109 publications

References 24 publications

Isolation of Anthocyanins by High-Speed Countercurrent Chromatography and Application of the Color Activity Concept to Different Varieties of Red Grape Pomace from Macedonia

Isolation of Anthocyanins by High-Speed Countercurrent Chromatography and Application of the Color Activity Concept to Different Varieties of Red Grape Pomace from Macedonia

Estudo da ação da romã (Punica granatum L.) na cicatrização de úlceras induzidas por queimadura em dorso de língua de ratos Wistar (Rattus norvegicus)

Superheated liquid and supercritical denatured ethanol extraction of antioxidants from Crimson red grape stems

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