Pressurised solvent extraction of policosanol from wheat straw, germ and bran

Dunford, Nurhan Turgut; Irmak, Sibel; Jonnala, Ramakanth S.

doi:10.1016/j.foodchem.2009.07.039

Cited by 60 publications

(37 citation statements)

References 14 publications

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“…Results revealed that higher levels of ethanol (50‐70%) were needed to extract the maximum amount of anthocyanins from the grape pomace (Monrad et al, ). In addition, the results of a comparative study on different extraction techniques used to recover polyphenols from red grape pomace also revealed that concentration of the solvent plays an important role in yielding of polyphenols (Dunford et al, ).…”

Section: Resultsmentioning

confidence: 99%

High-pressure recovery of anthocyanins from grape skin pomace (Vitis viniferacv. Teran) at moderate temperature

Putnik

Kovačević

Ježek

et al. 2017

J Food Process Preserv

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The objective was to evaluate the influences of the high hydrostatic pressure extraction parameters on the recovery of anthocyanins from the grape skin pomace extracts (Vitis vinifera cv. Teran) under moderate temperatures. Studied parameters were: solvents (methanol and ethanol); solvent concentrations (30, 50, and 70%); pressures (300, 400, and 500 MPa); times (3, 6.5, 10 min); and temperatures (22, 26, 30 8C). Predominant anthocyanins in all extracts were malvidins (malvidin-3-glucoside as the main compound) representing 55.77% of overall anthocyanin content. The type of solvent did not significantly influence anthocyanin extraction yield, while decreased solvent concentration (increased solvent-to-water ratio) significantly improved extraction of anthocyanins.Increase of pressure enhanced extraction yield of the anthocyanins but temperature showed stronger impact on the anthocyanins recovery. This investigation evidenced that the best conditions for HHPE of anthocyanins from grape pomace were extraction time 3.39 min, extraction temperature 29.48 8C, pressure 268.44 MPa and solvent concentration 70%. Practical applicationsDue to increased interest for the use of cheap winery byproducts as a source of expensive polyphenols for functional food production, skins from grape pomace became valuable raw material.Therefore, there is a need to evaluate the influence of HHPE innovative extraction technology on its nutritive value during processing. Optimizing parameters for polyphenolic recovery from grape pomace is directly related with nutritional value and economics of food engineering during industrial processing. Obtained results showed that the HHPE under lower temperatures is suitable for the extraction process of anthocyanins from grape skin pomace, but more research is needed to identify other food-grade solvents with their corresponding concentrations that are useful for the extraction assisted with high hydrostatic pressure.anthocyanin, concentration/polarity, grape skin pomace, low temperature high hydrostatic pressure extraction (HHPE), solvent | I N TR ODU C TI ONThe winemaking industry is one of the most important segments in the food processing with side production of the large quantities of heterogeneous solid by-products and residues. The pomace (marc) is the main by-product of the winemaking, remained after pressing of the grapes.

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Section: Resultsmentioning

confidence: 99%

High-pressure recovery of anthocyanins from grape skin pomace (Vitis viniferacv. Teran) at moderate temperature

Putnik

Kovačević

Ježek

et al. 2017

J Food Process Preserv

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“…Currently, sugarcane, bees and wheat wax are reported as three main sources of policosanol (Dunford, Irmak, & Jonnala, 2010). Policosanol from sugarcane is proven to be an ideal source of 1-OC.…”

Section: Introductionmentioning

confidence: 99%

Effect of water, metallic ions, fatty acid and temperature on oxidative stability of 1-octacosanol from sugarcane rind

et al. 2015

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“…Pressurized liquid extraction (PLE) is based on the use of solvents at high temperatures (50-200°C) and pressures (1450-2175 psi) to ensure the rapid extraction rate of compounds [8]. The high temperature enables higher solubility and higher rate of solute diffusion in the solvent, while the application of high pressure maintains the solvent below its boiling point, thereby allowing a high penetration of the solvent into the sample [9].…”

Section: Pressurized Liquid Extractionmentioning

confidence: 99%

Advances in Fractionation and Analysis of Milk Carbohydrates

Nagaraj¹,

Upadhyay²,

Nath³

et al. 2018

Technological Approaches for Novel Applications in Dairy Processing

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Lactose is a principal component of the milk obtained from the mammals. Milk also contains several other sugars such as monosaccharides and oligosaccharides in low concentrations. Lactose has reactive functional groups and can be converted to valuable food-grade derivatives for commercial applications through chemical and/or enzymatic reactions. Physical and chemical properties of carbohydrates determine the methods that can be used for their fractionation and purification. In this chapter, the advanced extraction techniques for fractionation and analytical methodologies applied for the determination of different carbohydrates of milk (lactose, lactulose, and oligosaccharides) are summarized.The main aim of this contribution is to provide the reader with a broad view on the recent fractionation and analytical techniques employed for the analysis of carbohydrates in dairy foods and their applications in food and pharmaceutical industry.

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Pressurised solvent extraction of policosanol from wheat straw, germ and bran

Cited by 60 publications

References 14 publications

High-pressure recovery of anthocyanins from grape skin pomace (Vitis viniferacv. Teran) at moderate temperature

High-pressure recovery of anthocyanins from grape skin pomace (Vitis viniferacv. Teran) at moderate temperature

Effect of water, metallic ions, fatty acid and temperature on oxidative stability of 1-octacosanol from sugarcane rind

Advances in Fractionation and Analysis of Milk Carbohydrates

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