干旱区生态环境知识资源中心(Arid): Influence of processing conditions on bioactive compound extraction from Vitis vinifera L. var. Alicante Bouschet grape skin

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DOI	10.1007/s13197-018-3535-x
	Influence of processing conditions on bioactive compound extraction from Vitis vinifera L. var. Alicante Bouschet grape skin
	Ruiz-Garcia, Yineth 1; Beres, Carolina 2; Chavez, Davy W. H.1,3; Souza, Erika F.2; Tonon, Renata V.2; Cabral, Lourdes M. C.2
通讯作者	Cabral, Lourdes M. C.
来源期刊	JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN	0022-1155
EISSN	0975-8402
出版年	2019
卷号	56 期号:2 页码:1066-1072
英文摘要	The aim of this study was to evaluate the effects of process conditions on the solid-liquid extraction of bioactive compounds from the Alicante Bouschet grape skin from the semi-arid region of Brazil. The influence of temperature (23-57 degrees C), ethanol concentration (16-84%) and citric acid concentration (0-4%) on the total phenolic content, monomeric anthocyanin content and on the antioxidant capacity of the extracts measured by oxygen radical absorbance capacity and cation radical scavenging activity (ABTS(+)) methods was investigated. Ethanol concentration and temperature had a significant influence on total phenolic compounds extraction and antioxidant capacity while monomeric anthocyanins extraction was only affected by ethanol concentration. The conditions selected as the most adequate for the extraction were: temperature of 40 degrees C, 50% v/v ethanol and 2% m/v citric acid.
英文关键词	Solid-liquid extraction Bioactive compounds Antioxidant capacity Grape skin Alicante Bouschet
类型	Article
语种	英语
国家	Brazil
开放获取类型	Green Published
收录类别	SCI-E
WOS记录号	WOS:000460456300056
WOS关键词	PHENOLIC-COMPOUNDS ; OPTIMIZATION ; POLYPHENOLS ; ANTHOCYANINS ; SOLVENT
WOS类目	Food Science & Technology
WOS研究方向	Food Science & Technology
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/217010
作者单位	1.Univ Fed Rural Rio de Janeiro, Programa Posgrad Ciencia & Tecnol Alimentos, Rodovia BR 465,Km 7,Campus Univ, BR-23851970 Rio de Janeiro, RJ, Brazil; 2.Embrapa Agroind Alimentos, Rio De Janeiro, RJ, Brazil; 3.Ctr Fed Educ Tecnol Celso Suckow Fonseca, CEFET RJ, Campus Valenca Rio De Janeiro, BR-27600000 Valenca, RJ, Brazil
推荐引用方式 GB/T 7714	Ruiz-Garcia, Yineth,Beres, Carolina,Chavez, Davy W. H.,et al. Influence of processing conditions on bioactive compound extraction from Vitis vinifera L. var. Alicante Bouschet grape skin[J],2019,56(2):1066-1072.
APA	Ruiz-Garcia, Yineth,Beres, Carolina,Chavez, Davy W. H.,Souza, Erika F.,Tonon, Renata V.,&Cabral, Lourdes M. C..(2019).Influence of processing conditions on bioactive compound extraction from Vitis vinifera L. var. Alicante Bouschet grape skin.JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE,56(2),1066-1072.
MLA	Ruiz-Garcia, Yineth,et al."Influence of processing conditions on bioactive compound extraction from Vitis vinifera L. var. Alicante Bouschet grape skin".JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 56.2(2019):1066-1072.