Microwave-Assisted Extraction of Phenolic Compounds from Dried Waste Grape Skins
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Miguel A. Pedroza
Abstract
Microwave-assisted extraction (MAE) was investigated for recovering of total phenolic compounds from dried waste grape skins using a domestic microwave oven. Influence of vessel geometry, irradiation cycles, irradiation power and time was investigated. The results in terms of phenolics yield, antioxidant capacity and energy consumption were compared with a reference solid–liquid extraction (SLE) carried out for 2 h at 60°C. Equivalent yield of total phenolics as in SLE was achieved with a MAE extraction time of 1,033 sec (corresponding to 83 sec of irradiation at 900 W, 83% saving in extraction time compared to SLE and with a 70% energetic efficiency). Pre-maceration of samples and solvent pre-heating are proposed for large-scale industrial processes to enhance phenolics extraction and process efficiency.
Funding statement: Funding: This work received funding from Progetto Ager (grant no 2010–2222). M.A.P. is grateful for the CONACYT fellowship (207976) received from the Mexican government.
Abbreviations
- ABTS
2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt
- AOC/AOC′
antioxidant capacity/specific antioxidant capacity
- DWGS
dried waste grape skins
- MAE
microwave-assisted extraction
- GAE-TPI/GAE-FI
gallic acid equivalents based on total phenolics index/Folin index
- SLE
solvent–liquid extraction
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©2015 by De Gruyter
Artikel in diesem Heft
- Frontmatter
- Soft Tofu-Type Gels: Relationship between Volatile Compounds and Sensory Characteristics as Affected by Coagulants and Raw Materials
- Preparation and Characterization of Genipin-Crosslinked Chitosan Microspheres for the Sustained Release of Salidroside
- A Numerical Approach to Determine Some Properties of Cylindrical Pieces of Bananas During Drying
- Pasting, Textural and Sensory Characteristics of the Kofter, A Fruit-Based Dessert: Effect of Molasses and Water Concentration
- Microwave-Assisted Extraction of Phenolic Compounds from Dried Waste Grape Skins
- Effect of Cooking Temperature on Mineral Content and Anti-nutritional Factors of Yam and Taro Grown in Southern Ethiopia
- Isolation of Linoleic Acid from Sambucus williamsii Seed Oil Extracted by High Pressure Fluid and Its Antioxidant, Antiglycemic, Hypolipidemic Activities
- Comparison of Artificial Neural Network and Response Surface Methodology Performance on Fermentation Parameters Optimization of Bioconversion of Cashew Apple Juice to Gluconic Acid
- Modeling the Total Residence Time in a Rotary Dryer
- Optimization of Spray Drying Process Parameters for Sweet Corn Enzymolysis Liquid
- Hot Air Drying Characteristics of Sukkari Date (Phoenix dactylifera L.) and Effects of Drying Condition on Fruit Color and Texture
- Effects of Air-Impingement Jet Drying on Drying Kinetics, Nutrient Retention and Rehydration Characteristics of Onion (Allium cepa) Slices
Artikel in diesem Heft
- Frontmatter
- Soft Tofu-Type Gels: Relationship between Volatile Compounds and Sensory Characteristics as Affected by Coagulants and Raw Materials
- Preparation and Characterization of Genipin-Crosslinked Chitosan Microspheres for the Sustained Release of Salidroside
- A Numerical Approach to Determine Some Properties of Cylindrical Pieces of Bananas During Drying
- Pasting, Textural and Sensory Characteristics of the Kofter, A Fruit-Based Dessert: Effect of Molasses and Water Concentration
- Microwave-Assisted Extraction of Phenolic Compounds from Dried Waste Grape Skins
- Effect of Cooking Temperature on Mineral Content and Anti-nutritional Factors of Yam and Taro Grown in Southern Ethiopia
- Isolation of Linoleic Acid from Sambucus williamsii Seed Oil Extracted by High Pressure Fluid and Its Antioxidant, Antiglycemic, Hypolipidemic Activities
- Comparison of Artificial Neural Network and Response Surface Methodology Performance on Fermentation Parameters Optimization of Bioconversion of Cashew Apple Juice to Gluconic Acid
- Modeling the Total Residence Time in a Rotary Dryer
- Optimization of Spray Drying Process Parameters for Sweet Corn Enzymolysis Liquid
- Hot Air Drying Characteristics of Sukkari Date (Phoenix dactylifera L.) and Effects of Drying Condition on Fruit Color and Texture
- Effects of Air-Impingement Jet Drying on Drying Kinetics, Nutrient Retention and Rehydration Characteristics of Onion (Allium cepa) Slices
