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oai:recercat.cat:10459.1/488342024-12-05T22:34:15Zcom_2072_3622col_2072_479130

2024-12-05T22:34:15Z urn:hdl:10459.1/48834 Extraction of anthocyanins and flavan-3-ols from red grape pomace continuously by coupling hot water extraction with a modified expeller. Monrad, Jeana K. Suárez, Manuel Motilva Casado, Mª José King, Jerry W. Srinivas, Keerthi Howard, Luke R. anthocyanins flavan-3-ols red grape pomace phenol extraction Fenols Antocianines Sucs de fruita Most Phenols Anthocyanins Fruit juices Raïms 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. 2024-12-05T22:34:15Z 2024-12-05T22:34:15Z 2015-10-21T17:37:00Z 2025-01-01 2014 2015-10-21T17:37:00Z info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/10459.1/48834 Reproducció del document publicat a: https://doi.org/10.1016/j.foodres.2014.04.020 Food Research International, 2014, vol. 65, p. 77-87 (c) Elsevier, 2014 info:eu-repo/semantics/restrictedAccess Elsevier