dc.contributor.author |
Monrad, Jeana K. |
dc.contributor.author |
Suárez, Manuel |
dc.contributor.author |
Motilva Casado, Mª José |
dc.contributor.author |
King, Jerry W. |
dc.contributor.author |
Srinivas, Keerthi |
dc.contributor.author |
Howard, Luke R. |
dc.date |
2015-10-21T17:37:00Z |
dc.date |
2014 |
dc.date |
2015-10-21T17:37:00Z |
dc.date |
10000-01-01 |
dc.identifier |
0963-9969 |
dc.identifier |
http://hdl.handle.net/10459.1/48834 |
dc.identifier |
https://doi.org/10.1016/j.foodres.2014.04.020 |
dc.identifier.uri |
http://hdl.handle.net/10459.1/48834 |
dc.description |
A continuous aqueous-based extraction systemwas developed to extract anthocyanins and flavan-3-ols from red grape pomace. The system consisted of a modified midget expeller with multiple water injection ports which allowed the introduction of hot water into the expeller barrel. Variables tested were flow rate, water pre-bath temperature, expeller shaft temperature, shaft rotation speed, and sample moisture content (dried or crude). Compared to values obtained using conventional extraction, 41% of monomeric anthocyanins and 27% of total flavan-3-ols were extracted in dried samples under optimal conditions while 68% of monomeric anthocyanins and 58% of total flavan-3-ols were extracted in crude samples that were not dried. Antioxidant activity (ORAC assay) values of extracts from dried and crude pomace obtained under optimal conditions were 38 and 58%, respectively, compared to conventional extraction methods. However, high recoveries of the physiologicallyactive monomers catechin (145%) and epicatechin (104%) were recorded in crude extracts, compared with conventional organic solvent extraction. The described process offers an environmentally-compatible method for realizing a value-added product from the pomace waste stream that can be used as an antioxidant additive in food and nutraceutical formulations. |
dc.format |
application/pdf |
dc.language |
eng |
dc.publisher |
Elsevier |
dc.relation |
Reproducció del document publicat a: https://doi.org/10.1016/j.foodres.2014.04.020 |
dc.relation |
Food Research International, 2014, vol. 65, p. 77-87 |
dc.rights |
(c) Elsevier, 2014 |
dc.rights |
info:eu-repo/semantics/restrictedAccess |
dc.subject |
anthocyanins |
dc.subject |
flavan-3-ols |
dc.subject |
red grape pomace |
dc.subject |
phenol extraction |
dc.subject |
Fenols |
dc.subject |
Antocianines |
dc.subject |
Sucs de fruita |
dc.subject |
Most |
dc.subject |
Phenols |
dc.subject |
Anthocyanins |
dc.subject |
Fruit juices |
dc.subject |
Raïms |
dc.title |
Extraction of anthocyanins and flavan-3-ols from red grape pomace continuously by coupling hot water extraction with a modified expeller. |
dc.type |
info:eu-repo/semantics/article |
dc.type |
info:eu-repo/semantics/publishedVersion |