Vergara-Salinas, José R., et al. "Effect of Pressurized Hot Water Extraction On Antioxidants From Grape Pomace Before and After Enological Fermentation." Journal of Agricultural and Food Chemistry, vol. 61, no. 28, 2013, pp. 6929-36.
Vergara-Salinas JR, Bulnes P, Zúñiga MC, et al. Effect of pressurized hot water extraction on antioxidants from grape pomace before and after enological fermentation. J Agric Food Chem. 2013;61(28):6929-36.
Vergara-Salinas, J. R., Bulnes, P., Zúñiga, M. C., Pérez-Jiménez, J., Torres, J. L., Mateos-Martín, M. L., Agosin, E., & Pérez-Correa, J. R. (2013). Effect of pressurized hot water extraction on antioxidants from grape pomace before and after enological fermentation. Journal of Agricultural and Food Chemistry, 61(28), 6929-36. https://doi.org/10.1021/jf4010143
Vergara-Salinas JR, et al. Effect of Pressurized Hot Water Extraction On Antioxidants From Grape Pomace Before and After Enological Fermentation. J Agric Food Chem. 2013 Jul 17;61(28):6929-36. PubMed PMID: 23790192.
TY - JOUR
T1 - Effect of pressurized hot water extraction on antioxidants from grape pomace before and after enological fermentation.
AU - Vergara-Salinas,José R,
AU - Bulnes,Pedro,
AU - Zúñiga,María Carolina,
AU - Pérez-Jiménez,Jara,
AU - Torres,Josep Lluís,
AU - Mateos-Martín,María Luisa,
AU - Agosin,Eduardo,
AU - Pérez-Correa,José R,
Y1 - 2013/07/08/
PY - 2013/6/25/entrez
PY - 2013/6/25/pubmed
PY - 2014/1/1/medline
SP - 6929
EP - 36
JF - Journal of agricultural and food chemistry
JO - J Agric Food Chem
VL - 61
IS - 28
N2 - Grape pomace was extracted with pressurized hot water at laboratory scale before and after fermentation to explore the effects of fermentation and extraction temperature (50-200 °C) and time (5 and 30 min) on total extracted antioxidant levels and activity and to determine the content and recovery efficiency of main grape polyphenols, anthocyanins, and tannins. Fermented pomace yielded more total antioxidants (TAs), antioxidant activity, and tannins, than unfermented pomace but fewer anthocyanins. Elevating the extraction temperature increased TA extraction and antioxidant activity. Maximum anthocyanin extraction yields were achieved at 100 °C and at 150 °C for tannins and tannin-anthocyanin adducts. Using higher temperatures and longer extraction times resulted in a sharp decrease of polyphenol extraction yield. Relevant proanthocyanidin amounts were extracted only at 50 and 100 °C. Finally, TA recovery and activity were not directly related to the main polyphenol content when performing pressurized hot water grape pomace extraction.
SN - 1520-5118
UR - https://www.unboundmedicine.com/medline/citation/23790192/Effect_of_pressurized_hot_water_extraction_on_antioxidants_from_grape_pomace_before_and_after_enological_fermentation_
L2 - https://doi.org/10.1021/jf4010143
DB - PRIME
DP - Unbound Medicine