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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.JA

Abstract

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.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Vergara-Salinas JR
Pontificia Universidad Católica de Chile, Department of Chemical and Bioprocesses Engineering, Santiago, Chile.
Bulnes P
No affiliation info available
Zúñiga MC
No affiliation info available
Pérez-Jiménez J
No affiliation info available
Torres JL
No affiliation info available
Mateos-Martín ML
No affiliation info available
Agosin E
No affiliation info available
Pérez-Correa JR
No affiliation info available

MeSH

AnthocyaninsAntioxidantsFermentationFood HandlingFruitHot TemperaturePlant ExtractsPolyphenolsPressureProanthocyanidinsTanninsTime FactorsVitisWine

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23790192

Citation

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.
* Article titles in AMA citation format should be in sentence-case
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 ER -