Affiliation:
1. Instituto de Ciência e Tecnologia de Alimentos, Federal University of Rio Grande do Sul, Avenida Bento Gonçalves, 9500, Prédio 43212, Campus do Vale, CEP 91501-970, Porto Alegre90040-060, RS, Brazil
Abstract
AbstractThe grape pomace is a by-product from the industrial processing of grape juice, which can be used as a source of bioactive compounds. The aim of this study was to separate the phenolic compounds from grape pomace using an acidic aqueous solution with 2 % citric acid as a solvent, using both ultrasound-assisted extraction, with powers of 250, 350 and 450 W and times of 5, 10 and 15 min, and microwave-assisted extraction using powers of 600, 800 and 1,000 W and times of 5, 7 and 10 min. The results showed that for both methods of extraction, the contents of total phenolic compounds and antioxidant activity by ABTS and DPPH increased with time, and microwave at 1,000 W for 10 min corresponded to the best extraction condition. However, the contents of phenolic compounds and antioxidant activity were lower than exhaustive extraction using acidified methanol solution.
Subject
Engineering (miscellaneous),Food Science,Biotechnology
Cited by
54 articles.
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