Extraction Methods of Polyphenol From Grapes: Extractions of Grape Polyphenols

Tomaz, Ivana; Huzanić, Nera; Preiner, Darko; Stupić, Domagoj; Andabaka, Željko; Maletić, Edi; Kontić, Jasminka Karoglan; Ašperger, Danijela

doi:10.1016/b978-0-12-813768-0.00010-4

Cited by 18 publications

(35 citation statements)

References 91 publications

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“…Solvent properties in this study were changed by a combination of ethanol and water. Choosing the appropriate solvent concentration can improve TPC and AC; minimizes the extraction expenditure and limits unwanted impurities (Tomaz et al, 2019). This result is similar to studies of Kaderides et al (2019) and Kubra et al (2013), which also shows that ethanol concentration of 50% is the suitable solvent concentration to extract phenolic compounds from pomegranate peels and ginger.…”

Section: Effect Of Ethanol Concentration On the Extraction Of Polyphesupporting

confidence: 87%

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Microwave-Assisted Extraction of Phenolic Compounds From Ginger (Zingiber Officinale Rosc.)

2020

CRPJFST

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The main purpose of this study is to determine the best microwave-assisted extraction conditions such as type of solvent, solvent concentration, material/solvent ratio, microwave of power and extraction time. These factors affect strongly total polyphenol content (TPC) and antioxidant activity (AC). The achieved best parameters for the extraction process were aqueous ethanol concentration of 50%, material/solvent ratio of 1/40 (w/v), extraction time of 3 minutes and microwave power of 127 W. TPC and AC peaked at 22.79±0.29 mg GAE/g DW and 9.85±0.03 mmol Fe/g DW, respectively. Besides, the treatment by microwave can affect the cell structure of material which was observed by scanning electron microscope (SEM).

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Section: Effect Of Ethanol Concentration On the Extraction Of Polyphesupporting

confidence: 87%

“…In addition, material size has a significant effect on extraction efficiency. Smaller materials reduce cell diffusion distance in solids, increase the concentration of the gradient, thereby leads to higher extraction rates (Tomaz et al, 2019).…”

Section: Effect Of Material/solvent Ratio On the Extraction Of Polyphmentioning

confidence: 99%

Microwave-Assisted Extraction of Phenolic Compounds From Ginger (Zingiber Officinale Rosc.)

2020

CRPJFST

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“…In agreement with these findings, the total proanthocyanidin content with polymers (TPAs + pol) or without polymers (TPAspol) in seeds of the 'Isabel' grape in the present study (see Table 2 and Figure 3B) decreased gradually as the berry entered ripe development just after veraison (after 232 DAFB). These results and reports have confirmed that accumulation of phenolic compounds in grapes exhibit considerable variation that might be dependent on some factors such as canopy management, irrigation, soil type (in particular pH), climate conditions, age of grape vine, berry development, and pathogen effects have a profound impact on the content and compositions of phenolic compounds in grape berries [3,33,34].…”

Section: Principal Component Analysis (Pca) Of the Anthocyanins And Psupporting

confidence: 75%

Accumulation of Phenolic Compounds and Antioxidant Capacity during Berry Development in Black ‘Isabel’ Grape (Vitis vinifera L. x Vitis labrusca L.)

et al. 2020

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Grapes are one of the most economically important fruits in the world and are of considerable benefit to human health due to their phenolic compounds. The black ‘Isabel’ grape (V. vinifera L. xV. labrusca L.) is widely grown in the Black Sea region of Turkey, where it is attracting increasing interest. The aim of this study was to investigate phenolic compounds and antioxidant capacity (DPPH (2,2-diphenyl-1-picrylhydrazyl) and CUPRAC (CUPric Reducing Antioxidant Capacity)) in the grape during berry development, which has been not reported yet from the region. A trend towards an increase in total phenolic compounds, flavonoid, and anthocyanin contents and antioxidant capacity values was observed from un-ripened to overly ripened berries. In addition, anthocyanins in berries and proanthocyanidins seeds were characterized during berry development. Accordingly, malvidin-3-O-glucoside was the major anthocyanin in skin (1.05–1729 mg/kg fresh weight (fw)) and whole berry (0.23–895 mg/kg fw), followed by the content of peonidin-3-O-glucoside (0.98–799 mg/kg fw and 0.15–202 mg/kg fw, respectively). After veraison (onset of ripening or change of color in the grape berries), all proanthocyanidins showed a gradual decrease through ripening. The results showed that anthocyanins and proanthocyanidins in the grape showed significant stage-dependent changes with positive or negative strong correlations. Considering the phenolic compounds, an optimum harvest date of the grape might be suggested between mid-September and mid-October (263 and 293 DAFBs).

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“…To extract these polyphenolic compounds from grapes, a type of liquid-liquid extraction that involves the use of organic solvents, such as ethanol, methanol, formic acid or acetone and water in different proportions, is usually used. However, this type of extraction can involve considerable health risks and can be damaging to the environment; consequently, extraction methods that reduce the use of organic solvents, including microwave extraction [8], supercritical fluid extraction (SFE) [9], and ultrasound-assisted extraction (UAE) [10, 11], have recently been developed. To reduce the environmental impact and create a greener extraction technique, this work investigated a green extraction process for polyphenols using the peels of Aglianico grapes, a prestigious variety of grape grown in Campania (Italy) that is particularly rich in nutrients and antioxidants; this process uses a cyclically pressurized extraction method known as rapid solid-liquid dynamic extraction (RSLDE) with a Naviglio extractor at room temperature [12].…”

Section: Introductionmentioning

confidence: 99%

Mathematical optimization of the green extraction of polyphenols from grape peels through a cyclic pressurization process

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Giacco

et al. 2019

Heliyon

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In the current era of high consumption and increasing waste, many products that are believed to be unusable can find a new purpose in the market. For example, the grape peel waste resulting from the production of wine contains numerous bioactive compounds. In reality, grape peels are by-products of winemaking that can be conveniently reused in many different ways, including agronomic use and cosmetic industry applications. Moreover, the by-products can also be used in the energy field as biomass for the production of biogas or in food plants for the production of energy. In this article, to extract polyphenols, grape peels were processed via a cyclically pressurized extraction method known as rapid solid-liquid dynamic extraction (RSLDE), which does not require the use of any organic solvent or include heating or cooling processes that can cause the loss of substances of interest. To better understand the cyclically pressurized extraction process, a numerical simulation was performed to evaluate the exchange between the grape piece solid matrix and water during the extraction process. Furthermore, a finite element model was used to numerically determine the time-dependent concentration distribution at specific times.

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Extraction Methods of Polyphenol From Grapes: Extractions of Grape Polyphenols

Cited by 18 publications

References 91 publications

Microwave-Assisted Extraction of Phenolic Compounds From Ginger (Zingiber Officinale Rosc.)

Microwave-Assisted Extraction of Phenolic Compounds From Ginger (Zingiber Officinale Rosc.)

Accumulation of Phenolic Compounds and Antioxidant Capacity during Berry Development in Black ‘Isabel’ Grape (Vitis vinifera L. x Vitis labrusca L.)

Mathematical optimization of the green extraction of polyphenols from grape peels through a cyclic pressurization process

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