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Effect of power ultrasound application on aqueous extraction of phenolic compounds and antioxidant capacity from grape pomace (Vitis vinifera L.): experimental kinetics and modeling.
Ultrason Sonochem. 2015 Jan; 22:506-14.US

Abstract

The kinetics of both conventional (mechanical stirring, 200rpm) and acoustic (55±5kHz, 435±5W/L) aqueous extraction of total phenolic content and antioxidant capacity from grape pomace by-products (Vitis vinifera L.) have been experimentally evaluated and modeled at different extraction temperatures (20, 35 and 50°C). A gradual and significant increase of total phenolic content and antioxidant capacity of the extracts was observed as the temperature increased, the highest values being obtained in the case of the extraction assisted acoustically. According to the results, the acoustic assistance of the extraction process led to aqueous extracts with phenolic and antioxidant characteristics similar to those obtained with mechanical stirring, working under lower temperature conditions and during less operating time. Specifically, the conventional extraction of total phenolics at 35 and 50°C did not differ significantly from extractions assisted with power ultrasound at 20 and 35°C, respectively; and the acoustic process required approximately 3, 4 and 8 times less time, at 20, 35 and 50°C, than the conventional extraction to obtain extracts with similar characteristics. The extraction curves obtained for total phenolic content and antioxidant capacity, measured by the ABTS and FRAP methods, were properly represented by a modified Weibull model for both conventional and acoustic extractions within the temperature range 20-50°C, presenting an average percentage of explained variance⩾97.9%, and an average mean relative error⩽7.0%. A high correlation (r(2)⩾0.992) was observed between the experimental and simulated values for all the quality attributes in study.

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Publisher Full Text (DOI)

Authors+Show Affiliations

González-Centeno MR
Department of Chemistry, Universitat de les Illes Balears, Ctra Valldemossa, Km 7.5, 07122 Palma de Mallorca, Spain. Electronic address: reyes.gonzalez.centeno@gmail.com.
Comas-Serra F
Department of Chemistry, Universitat de les Illes Balears, Ctra Valldemossa, Km 7.5, 07122 Palma de Mallorca, Spain.
Femenia A
Department of Chemistry, Universitat de les Illes Balears, Ctra Valldemossa, Km 7.5, 07122 Palma de Mallorca, Spain.
Rosselló C
Department of Chemistry, Universitat de les Illes Balears, Ctra Valldemossa, Km 7.5, 07122 Palma de Mallorca, Spain.
Simal S
Department of Chemistry, Universitat de les Illes Balears, Ctra Valldemossa, Km 7.5, 07122 Palma de Mallorca, Spain.

MeSH

AntioxidantsChemical FractionationModels, TheoreticalPhenolsTemperatureTime FactorsUltrasonicsVitisWater

Pub Type(s)

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

Language

eng

PubMed ID

24970116

Citation

González-Centeno, M R., et al. "Effect of Power Ultrasound Application On Aqueous Extraction of Phenolic Compounds and Antioxidant Capacity From Grape Pomace (Vitis Vinifera L.): Experimental Kinetics and Modeling." Ultrasonics Sonochemistry, vol. 22, 2015, pp. 506-14.
González-Centeno MR, Comas-Serra F, Femenia A, et al. Effect of power ultrasound application on aqueous extraction of phenolic compounds and antioxidant capacity from grape pomace (Vitis vinifera L.): experimental kinetics and modeling. Ultrason Sonochem. 2015;22:506-14.
González-Centeno, M. R., Comas-Serra, F., Femenia, A., Rosselló, C., & Simal, S. (2015). Effect of power ultrasound application on aqueous extraction of phenolic compounds and antioxidant capacity from grape pomace (Vitis vinifera L.): experimental kinetics and modeling. Ultrasonics Sonochemistry, 22, 506-14. https://doi.org/10.1016/j.ultsonch.2014.05.027
González-Centeno MR, et al. Effect of Power Ultrasound Application On Aqueous Extraction of Phenolic Compounds and Antioxidant Capacity From Grape Pomace (Vitis Vinifera L.): Experimental Kinetics and Modeling. Ultrason Sonochem. 2015;22:506-14. PubMed PMID: 24970116.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of power ultrasound application on aqueous extraction of phenolic compounds and antioxidant capacity from grape pomace (Vitis vinifera L.): experimental kinetics and modeling. AU - González-Centeno,M R, AU - Comas-Serra,F, AU - Femenia,A, AU - Rosselló,C, AU - Simal,S, Y1 - 2014/06/13/ PY - 2014/03/06/received PY - 2014/05/14/revised PY - 2014/05/30/accepted PY - 2014/6/28/entrez PY - 2014/6/28/pubmed PY - 2015/11/10/medline KW - Antioxidant capacity KW - Grape pomace KW - Total phenolic content KW - Ultrasound-assisted extraction KW - Weibull model KW - Winery by-products SP - 506 EP - 14 JF - Ultrasonics sonochemistry JO - Ultrason Sonochem VL - 22 N2 - The kinetics of both conventional (mechanical stirring, 200rpm) and acoustic (55±5kHz, 435±5W/L) aqueous extraction of total phenolic content and antioxidant capacity from grape pomace by-products (Vitis vinifera L.) have been experimentally evaluated and modeled at different extraction temperatures (20, 35 and 50°C). A gradual and significant increase of total phenolic content and antioxidant capacity of the extracts was observed as the temperature increased, the highest values being obtained in the case of the extraction assisted acoustically. According to the results, the acoustic assistance of the extraction process led to aqueous extracts with phenolic and antioxidant characteristics similar to those obtained with mechanical stirring, working under lower temperature conditions and during less operating time. Specifically, the conventional extraction of total phenolics at 35 and 50°C did not differ significantly from extractions assisted with power ultrasound at 20 and 35°C, respectively; and the acoustic process required approximately 3, 4 and 8 times less time, at 20, 35 and 50°C, than the conventional extraction to obtain extracts with similar characteristics. The extraction curves obtained for total phenolic content and antioxidant capacity, measured by the ABTS and FRAP methods, were properly represented by a modified Weibull model for both conventional and acoustic extractions within the temperature range 20-50°C, presenting an average percentage of explained variance⩾97.9%, and an average mean relative error⩽7.0%. A high correlation (r(2)⩾0.992) was observed between the experimental and simulated values for all the quality attributes in study. SN - 1873-2828 UR - https://www.unboundmedicine.com/medline/citation/24970116/Effect_of_power_ultrasound_application_on_aqueous_extraction_of_phenolic_compounds_and_antioxidant_capacity_from_grape_pomace__Vitis_vinifera_L__:_experimental_kinetics_and_modeling_ DB - PRIME DP - Unbound Medicine ER -