Extraction of Polyphenols from Red Grape Pomace Assisted by Pulsed Ohmic Heating

Darra, Nada El; Grimi, Nabil; Vorobiev, Eugène; Louka, Nicolas; Maroun, Richard G.

doi:10.1007/s11947-012-0869-7

Cited by 130 publications

(67 citation statements)

References 37 publications

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“…In this study phenolic compounds extraction from grape pomace using aqueous ethanol mixtures had higher yields than the majority of the reported studies and seems to be very close to the upper limit [25]. TC of the extracts was higher than that obtained by El Darra et al [26] for extracts obtained from Cabernet Franc grapes following pulsed ohmic heating. The TMA range was close to the one obtained by El Hajj et al [12] (69.16 mg/100g from fresh weight) but lower than Revilla et al [27] who obtained 111 mg/100g from entire fresh grapes.…”

Section: Experimental Design For Time Temperature and Solvent Mixturesupporting

confidence: 69%

Extraction of Total Phenolic Compounds, Flavonoids, Anthocyanins and Tannins from Grape Byproducts by Response Surface Methodology. Influence of Solid-Liquid Ratio, Particle Size, Time, Temperature and Solvent Mixtures on the Optimization Process

Rajha¹,

Darra²,

Hobaika³

et al. 2014

FNS

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The current work concerns the optimization process of phenolic compounds solid liquid extraction from grape byproducts at high temperatures and short incubation times. The effect of five experimental parameters (solidliquid ratio, particle size, time, temperature and solvent mixture) mostly believed to affect the extraction process was undertaken. A first response surface methodology experimental design was used to optimize the solid-liquid ratio and milling time parameters. A second design was used for the optimization of the quantitative and qualitative parameters. The quantitative parameters studied are: total phenolic compounds, flavonoid content, total monomeric anthocyanin composition and tannin concentration. The qualitative parameters analyzed are: antiradical activity and antioxidant capacity. The second design was based on the use of time, temperature and solvent mixture as optimization parameters. The assays were first conducted separately revealing the best experimental conditions for the maximization of each response variable alone. A simultaneous response surface methodology of all the responses taken together was then conducted, showing the optimal extraction conditions to be: 93 minutes at 94˚C and in 66% ethanol/water solvent. The maximal response values obtained for each parameter are: Total Phenolic Compounds yield (5.5 g GAE/100g DM), Flavonoid Content (5.4 g GAE/100g DM), Total Monomeric Anthocyanin yield (70.3 mg/100g DM), Tannin Concentration (12.3 g/L), Antiradical Activity (67.3%) and Total Antioxidant Capacity (393 mgAAE/L). All of the optimal values were acquired at 3 mL/g solid-liquid ratio and 6.8 min milling time. The obtained extracts could be used as natural bioactive compounds in several industrial applications.

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Section: Experimental Design For Time Temperature and Solvent Mixturesupporting

confidence: 69%

Extraction of Total Phenolic Compounds, Flavonoids, Anthocyanins and Tannins from Grape Byproducts by Response Surface Methodology. Influence of Solid-Liquid Ratio, Particle Size, Time, Temperature and Solvent Mixtures on the Optimization Process

Rajha¹,

Darra²,

Hobaika³

et al. 2014

FNS

Self Cite

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“…; El Darra et al . ) and modified to suit our case. Samples were ground to get a fine powder and 3 g were extracted in a capped centrifuge tube with 20 mL of ethanol 85% (v/v).…”

Section: Methodsmentioning

confidence: 99%

Effect of Intensification of Vaporization by Decompression to the Vacuum as a Pretreatment for Roasting Australian Chickpea: Multiple Optimization by Response Surface Methodology of Chemical, Textural and Color Parameters

Mrad

Rammouz

Maroun

et al. 2015

Journal of Food Quality

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Intensification of vaporization by decompression to the vacuum was applied on Australian chickpea as a pretreatment for roasting. The aim was to obtain crunchy roasted chickpeas having good expansion and nice color without loss of polyphenols. The study was realized in function of three experimental parameters: initial water content (W), steam pressure (P) and processing time (t). Using response surface methodology, the effects of these parameters were studied along with their interactions after roasting. Results were confirmed by sensory analysis. W was found to favor expansion, decrease the crunchiness and increase browning of the final product. P and t expanded the product, liberated polyphenols and increased the crunchiness and the browning. Optimization was conducted in order to prepare a final product having a compromise between phenolic content, appearance, texture and color. The optimum was reached for: W = 37%, P = 6.8 bar and t = 23 s. PRACTICAL APPLICATIONSChickpea is a legume known worldwide and consumed as a snack product after roasting. However, the hard texture of chickpea requires a special texturizing pretreatment before roasting. Preliminary experiments have shown that structure expansion of chickpea reduced the roasting time and improved textural characteristics of the grains after roasting. Vaporization by decompression to the vacuum (IVDV) is a new expansion technique, distinguished by its capacity to preserve the nutritional and organoleptic quality and improve texture in order to get better quality of snack products. This is due to two important factors: important pressure denivelation, which reduces temperature and heat processing time, and the rapid cooling that the product undergoes directly after processing. Based on a scale-up study on our pilot reactor, the society "Al-Kazzi," which financed this study, is building a reactor of industrial size in order to produce chickpea (as well as other snacks) expanded by IVDV.

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“…The thermal treatment of intact or crushed grapes enhances the release of phenol compounds, as a consequence of both the increase mass transfer [31] and the higher solubility of cell components [32]. Normally, the temperatures used in the extraction process are not lower than 60 °C [33,34] for different times according to the processing technology. As referred by Celotti and Rebecca [35], the combinations of time/temperature influenced in a different way the extraction yield of the phenolic compounds, according to the molecular type; therefore, at 55 °C, tannin extraction is favoured over red pigment extraction, but, at 63 °C, the maximum extraction of anthocyanins (red pigments) happens after 20 min.…”

Section: General Introductionmentioning

confidence: 99%

Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View

2018

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Extraction of Polyphenols from Red Grape Pomace Assisted by Pulsed Ohmic Heating

Cited by 130 publications

References 37 publications

Extraction of Total Phenolic Compounds, Flavonoids, Anthocyanins and Tannins from Grape Byproducts by Response Surface Methodology. Influence of Solid-Liquid Ratio, Particle Size, Time, Temperature and Solvent Mixtures on the Optimization Process

Extraction of Total Phenolic Compounds, Flavonoids, Anthocyanins and Tannins from Grape Byproducts by Response Surface Methodology. Influence of Solid-Liquid Ratio, Particle Size, Time, Temperature and Solvent Mixtures on the Optimization Process

Effect of Intensification of Vaporization by Decompression to the Vacuum as a Pretreatment for Roasting Australian Chickpea: Multiple Optimization by Response Surface Methodology of Chemical, Textural and Color Parameters

Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View

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