High voltage electrical discharges and ultrasound-assisted extraction of phenolics from indigenous fungus-resistant grape by-product

• Autorzy: Loncaric A. , Jozinovic A. , Kovac T. , Kojic N. , Babic J. , Subaric D.
• Języki publikacji: EN

Abstrakty

EN

The possible use of high voltage electrical discharges (HVED) at different frequencies (20, 50, and 100 Hz) and ultrasound-assisted extraction (UAE) at different temperatures (20, 40, and 80°C) for the recovery of phenolics from indigenous fungus-resistant grape by-product was evaluated. All extractions were performed over the period of 5, 10, and 15 min and with methanol- and ethanol-based solvents. Grape pomace (the grape by-product) was collected during the preparation of grape jams. The main phenolics identified in grape pomace were anthocyanins, including malvidin, delphinidin, peonidin-3-O-glucoside, and cyanidin-3-O-glucoside. Beside anthocyanins, phenolic acids, flavan-3-ols, and flavonols were identified. The HVED-assisted extraction showed to be a superior extraction method for obtaining high yields of all analysed compounds. The highest amount of total phenolics (3023.57 mg GAE/100 g DM) was extracted from grape pomace, using 50% (v/v) ethanol and 60 kV/cm HVED at 100 Hz for 15 min. The antioxidant activity of the HVED extract was 2.17 mmol Trolox/g DM. The highest yield of the identified phenolics from grape pomace was obtained with electric field intensity of 60 kV/cm and total energy input of 22.27 kJ/kg, during the extraction.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2020
• Tom: 70
• Numer: 2
• Opis fizyczny: p.101-111,fig.,ref.

Twórcy

autor

Loncaric A.

• Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhaca 20, 31000 Osijek, Croatia

autor

Jozinovic A.

• Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhaca 20, 31000 Osijek, Croatia

autor

Kovac T.

• Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhaca 20, 31000 Osijek, Croatia

autor

Kojic N.

• Vupik plus d.o.o., Sajmiste 113c, 32000 Vukovar, Croatia

autor

Babic J.

• Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhaca 20, 31000 Osijek, Croatia

autor

Subaric D.

• Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhaca 20, 31000 Osijek, Croatia

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Identyfikatory

DOI

10.31883/pjfns/117716