TY - JOUR T1 - Temperature-dependent kinetics of grape seed phenolic compounds extraction: experiment and model. AU - Bucić-Kojić,Ana, AU - Sovová,Helena, AU - Planinić,Mirela, AU - Tomas,Srećko, Y1 - 2012/10/02/ PY - 2012/5/25/received PY - 2012/9/19/revised PY - 2012/9/21/accepted PY - 2012/12/1/entrez PY - 2012/12/1/pubmed PY - 2013/5/18/medline SP - 1136 EP - 40 JF - Food chemistry JO - Food Chem VL - 136 IS - 3-4 N2 - The kinetics of a batch solid-liquid extraction of total phenolic compounds (PC) from milled grape seed (Vitis vinifera L. cv. "Frankovka") using 50% ethanol at different extraction temperatures (25-80°C) was studied. The maximum yield of PC was 0.13 kg(GAE)/kg(db) after 200 min of extraction in agitated vessel at 80°C. A new model based on the assumptions of a first order kinetics mechanism for the solid-liquid extraction and a linear equilibrium at the solid-liquid interface was developed. The model involves the concept of broken and intact cells in order to describe two successive extraction periods: a very fast surface washing process followed by slow diffusion of phenolic compounds from grape seeds to the solvent. The proposed model is suited to fit experimental data and to simulate the extraction of phenolic compounds, which was confirmed by the correlation coefficient (r≥0.965), the root mean square error (RMSE≤0.003 kg(GAE)/kg(db)) and the mean relative deviation modulus (E≤2.149%). The temperature influenced both equilibrium partition coefficients of phenolic compounds and transport properties, which is manifested by a relatively high value of activation energy (23-24) kJ/mol and by values of effective diffusivity in seed particles. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23194505/Temperature_dependent_kinetics_of_grape_seed_phenolic_compounds_extraction:_experiment_and_model_ DB - PRIME DP - Unbound Medicine ER -