Extraction of phenolic compounds from grapes and their pomace using β-cyclodextrin

Ratnasooriya, Charmila C.; Rupasinghe, H.P. Vasantha

doi:10.1016/j.foodchem.2012.02.014

Cited by 92 publications

(54 citation statements)

References 33 publications

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“…According to Ratnasooriya and Rupasinghe (2012), about 70% of the phenolic compounds present in grapes are trapped in the grape pomace after the winemaking process, resulting in a waste rich in bioactive compounds with anti-inflammatory, anticarcinogenic, antimicrobial, antimutagenic and antioxidant potential (PÉREZ-JIMÉNEZ et al, 2008). In addition, winemaking by-products are a good source of fibers, which, compared to cereal fibers, are of better quality, due to the presence of natural antioxidants (JARA-PALACIOS et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying

Teles

Chávez

Gomes

et al. 2017

Braz. J. Food Technol.

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The objective of this study was to evaluate the effect of temperature and drying time on the total phenolic content and antioxidant capacity of grape pomace. Experimental data of the drying kinetics were fitted to six mathematical models and the Page model was selected as the most suitable to represent the drying of grape pomace. The best preservation of the phenolic compounds and antioxidant capacity was observed at 60 °C, suggesting that the temperatures of 40 °C and 50 °C were not sufficient to inactivate the enzyme polyphenol oxidase, being responsible for the greater degradation of these compounds. Keywords: Antioxidant capacity; Drying kinetics; Mathematical modeling; Water activity; Polyphenol oxidase. ResumoO objetivo deste estudo foi avaliar o efeito da temperatura e do tempo de secagem sobre o conteúdo de compostos fenólicos totais e a capacidade antioxidante do bagaço de uva. Os dados experimentais das cinéticas de secagem foram ajustados a seis modelos matemáticos. O modelo de Page foi selecionado como o mais adequado para representar a secagem do bagaço de uva. A melhor preservação dos compostos fenólicos e da capacidade antioxidante foi observada a 60 °C, sugerindo que as temperaturas de 40 °C e 50 °C não foram suficientes para inativar a ação da enzima polifenoloxidase, sendo estas as responsáveis pela maior degradação desses compostos. Palavras-chave:

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Section: Introductionmentioning

confidence: 99%

Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying

Teles

Chávez

Gomes

et al. 2017

Braz. J. Food Technol.

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“…In extraction techniques, organic solvents are commonly used to recover phenolic compounds from plant tissues (33). Ethyl acetate, acetone, ethanol, methanol and methanol acidifi ed by 0.1 % HCl are among the solvents used to extract stilbene compounds from grape skin (6).…”

Section: Introductionmentioning

confidence: 99%

Monitoring trans-Resveratrol in Grape Berry Skins During Ripening and in Corresponding Wines by HPLC

Geană

Dinca

Ionete

et al. 2015

Food Technol. Biotechnol.

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SummaryT rans-resveratrol (3,5,4'-trihydroxy-trans-stilbene) is naturally present in the skin of grapes and therefore is expected to occur in grape products. Recently, there has been a renewal of interest in wine as medical treatment for various disorders. In this study, berry skins of fi ve red grape varieties were analysed at weekly intervals for trans-resveratrol production, during 2012 and 2013 harvest. The obtained wines were also evaluated. Quantification of trans-resveratrol in grape skin extracts and wines was carried out by high-performance liquid chromatography. Favourable viticultural climate during harvest in 2012 resulted in a higher content of trans-resveratrol. The highest trans-resveratrol content was in Pinot Noir and Feteasca Neagra grape varieties, both in berry skins and wines, while the lowest amounts were identifi ed in Cabernet Sauvignon variety. We can conclude that there was a signifi cant correlation between the content of trans-resveratrol in grape skins and that in the respective wine.

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“…Recently, studies have demonstrated that herbal extracts containing multiple ingredients can be complexes with CDs to enhance their solubility and bioactivity (Hsu, Yu, Tsai, & Tsai, 2013). Of particular interest, other scholars studies have reported that ␤-CD aqueous solution can be used to extract polyphenols from grape pomace, apple pomace or Polygonum cuspidatum (Mantegna et al, 2012;Parmar, Sharma, & Rupasinghe, 2014;Ratnasooriya & Rupasinghe, 2012). Instead of organic reagents, this method is a way to use water as a solvent in the process of extraction, which is safer and more environmentally friendly.…”

Section: Introductionmentioning

confidence: 99%

One-pot β-cyclodextrin-assisted extraction of active ingredients from Xue–Zhi–Ning basing its encapsulated ability

Zhang

Liu

Wang

et al. 2015

Carbohydrate Polymers

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Extraction of phenolic compounds from grapes and their pomace using β-cyclodextrin

Cited by 92 publications

References 33 publications

Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying

Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying

Monitoring trans-Resveratrol in Grape Berry Skins During Ripening and in Corresponding Wines by HPLC

One-pot β-cyclodextrin-assisted extraction of active ingredients from Xue–Zhi–Ning basing its encapsulated ability

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