Green extraction of antioxidants from different varieties of red grape pomace. 2015

María José Otero-Pareja, and Lourdes Casas, and María Teresa Fernández-Ponce, and Casimiro Mantell, and Enrique J Martínez de la Ossa
Department of Chemical Engineering and Food Technology, Faculty of Science, University of Cadiz, International Agri-food Campus of Excellence, ceiA3, Box 40, 11510 Puerto Real, Cadiz, Spain. mariajose.otero@uca.es.

The extraction yield, phenolic content, anthocyanin content and antioxidant activity of extracts from different varieties of red grapes, Cabernet Sauvignon, Merlot, Petit Verdot, Syrah, Tempranillo and Tintilla, using pressurized green solvents have been analyzed. Two techniques were studied and compared: supercritical fluid extraction (SFE) with CO2 + 20% ethanol and pressurized liquid extraction (PLE) with either ethanol, water or an ethanol/water mixture as the extraction solvents. The Petit Verdot variety allowed the highest global and phenolic yield, and antioxidant activity. The best conditios for PLE obtained from the experimental design and kinetic study were 50% ethanol/water as the pressurized solvent at 90 bar, 120 °C, a flow rate of 5 g/min and, an extraction time of 90 min. A statistical analysis of variance has been performed and it was found that temperature is the only variable that has a statistical influence on the extraction yield. The antioxidant activity levels of the extracts are very promising and they are similar to those obtained with the antioxidant tocopherol.

UI MeSH Term Description Entries
D010636 Phenols Benzene derivatives that include one or more hydroxyl groups attached to the ring structure.
D010851 Picrates Salts or esters of PICRIC ACID.
D010936 Plant Extracts Concentrated pharmaceutical preparations of plants obtained by removing active constituents with a suitable solvent, which is evaporated away, and adjusting the residue to a prescribed standard. Herbal Medicines,Plant Extract,Extract, Plant,Extracts, Plant,Medicines, Herbal
D011312 Pressure A type of stress exerted uniformly in all directions. Its measure is the force exerted per unit area. (McGraw-Hill Dictionary of Scientific and Technical Terms, 6th ed) Pressures
D005638 Fruit The fleshy or dry ripened ovary of a plant, enclosing the seed or seeds. Berries,Legume Pod,Plant Aril,Plant Capsule,Aril, Plant,Arils, Plant,Berry,Capsule, Plant,Capsules, Plant,Fruits,Legume Pods,Plant Arils,Plant Capsules,Pod, Legume,Pods, Legume
D000431 Ethanol A clear, colorless liquid rapidly absorbed from the gastrointestinal tract and distributed throughout the body. It has bactericidal activity and is used often as a topical disinfectant. It is widely used as a solvent and preservative in pharmaceutical preparations as well as serving as the primary ingredient in ALCOHOLIC BEVERAGES. Alcohol, Ethyl,Absolute Alcohol,Grain Alcohol,Alcohol, Absolute,Alcohol, Grain,Ethyl Alcohol
D000872 Anthocyanins A group of FLAVONOIDS derived from FLAVONOLS, which lack the ketone oxygen at the 4-position. They are glycosylated versions of cyanidin, pelargonidin or delphinidin. The conjugated bonds result in blue, red, and purple colors in flowers of plants. Anthocyanidin,Anthocyanidins,Anthocyanin,Leucoanthocyanidins
D000975 Antioxidants Naturally occurring or synthetic substances that inhibit or retard oxidation reactions. They counteract the damaging effects of oxidation in animal tissues. Anti-Oxidant,Antioxidant,Antioxidant Activity,Endogenous Antioxidant,Endogenous Antioxidants,Anti-Oxidant Effect,Anti-Oxidant Effects,Anti-Oxidants,Antioxidant Effect,Antioxidant Effects,Activity, Antioxidant,Anti Oxidant,Anti Oxidant Effect,Anti Oxidant Effects,Anti Oxidants,Antioxidant, Endogenous,Antioxidants, Endogenous
D001713 Biphenyl Compounds Whitish aromatic crystalline organic compounds made up of two conjoined BENZENE rings. Compounds, Biphenyl
D012997 Solvents Liquids that dissolve other substances (solutes), generally solids, without any change in chemical composition, as, water containing sugar. (Grant & Hackh's Chemical Dictionary, 5th ed) Solvent

Related Publications

María José Otero-Pareja, and Lourdes Casas, and María Teresa Fernández-Ponce, and Casimiro Mantell, and Enrique J Martínez de la Ossa
April 2010, Journal of agricultural and food chemistry,
María José Otero-Pareja, and Lourdes Casas, and María Teresa Fernández-Ponce, and Casimiro Mantell, and Enrique J Martínez de la Ossa
March 2010, Journal of agricultural and food chemistry,
María José Otero-Pareja, and Lourdes Casas, and María Teresa Fernández-Ponce, and Casimiro Mantell, and Enrique J Martínez de la Ossa
September 2011, Journal of food science,
María José Otero-Pareja, and Lourdes Casas, and María Teresa Fernández-Ponce, and Casimiro Mantell, and Enrique J Martínez de la Ossa
August 2018, Journal of agricultural and food chemistry,
María José Otero-Pareja, and Lourdes Casas, and María Teresa Fernández-Ponce, and Casimiro Mantell, and Enrique J Martínez de la Ossa
July 2022, Scientific reports,
María José Otero-Pareja, and Lourdes Casas, and María Teresa Fernández-Ponce, and Casimiro Mantell, and Enrique J Martínez de la Ossa
September 2023, Molecules (Basel, Switzerland),
María José Otero-Pareja, and Lourdes Casas, and María Teresa Fernández-Ponce, and Casimiro Mantell, and Enrique J Martínez de la Ossa
June 2019, Food chemistry,
María José Otero-Pareja, and Lourdes Casas, and María Teresa Fernández-Ponce, and Casimiro Mantell, and Enrique J Martínez de la Ossa
July 2013, Journal of agricultural and food chemistry,
María José Otero-Pareja, and Lourdes Casas, and María Teresa Fernández-Ponce, and Casimiro Mantell, and Enrique J Martínez de la Ossa
February 2015, Journal of food science and technology,
María José Otero-Pareja, and Lourdes Casas, and María Teresa Fernández-Ponce, and Casimiro Mantell, and Enrique J Martínez de la Ossa
December 2020, Journal of food science,
Copied contents to your clipboard!