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Use of cyclodextrins to recover catechin and epicatechin from red grape pomace.
Food Chem. 2016 Jul 15; 203:379-385.FC

Abstract

The capacity of cyclodextrins (CDs) to extract phenolic compounds from grape pomace was evaluated and compared with that of ethanol/water or aqueous extraction. The extraction method (stirring and ultrasound), temperature and time were also studied. Total phenolic compounds (TPC) and antioxidant activity were measured, and HPLC analysis was used to identify the phenolic compounds. The extracts obtained using the ethanol/water mixture presented the highest TPC content and antioxidant activity, followed by those obtained using CD solutions. The addition of CDs to the extractant agent had a selective effect on the extraction of catechin and epicatechin. The yield of catechin and epicatechin by using aqueous solutions of CDs was similar to that obtained using organic solvents as ethanol.

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Authors+Show Affiliations

López-Miranda S
Department of Food Technology & Nutrition, UCAM Universidad Católica de Murcia, Avenida de los Jerónimos s/n, 30107 Guadalupe, Murcia, Spain. Electronic address: slmiranda@ucam.edu.
Serrano-Martínez A
Department of Food Technology & Nutrition, UCAM Universidad Católica de Murcia, Avenida de los Jerónimos s/n, 30107 Guadalupe, Murcia, Spain.
Hernández-Sánchez P
Department of Food Technology & Nutrition, UCAM Universidad Católica de Murcia, Avenida de los Jerónimos s/n, 30107 Guadalupe, Murcia, Spain.
Guardiola L
Department of Food Technology & Nutrition, UCAM Universidad Católica de Murcia, Avenida de los Jerónimos s/n, 30107 Guadalupe, Murcia, Spain.
Pérez-Sánchez H
Department of Food Technology & Nutrition, UCAM Universidad Católica de Murcia, Avenida de los Jerónimos s/n, 30107 Guadalupe, Murcia, Spain.
Fortea I
Department of Food Technology & Nutrition, UCAM Universidad Católica de Murcia, Avenida de los Jerónimos s/n, 30107 Guadalupe, Murcia, Spain.
Gabaldón JA
Department of Food Technology & Nutrition, UCAM Universidad Católica de Murcia, Avenida de los Jerónimos s/n, 30107 Guadalupe, Murcia, Spain.
Núñez-Delicado E
Department of Food Technology & Nutrition, UCAM Universidad Católica de Murcia, Avenida de los Jerónimos s/n, 30107 Guadalupe, Murcia, Spain.

MeSH

AntioxidantsCatechinChromatography, High Pressure LiquidCyclodextrinsEthanolFruitPhenolsPlant ExtractsSolutionsUltrasonicsVitisWater

Pub Type(s)

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

Language

eng

PubMed ID

26948628

Citation

López-Miranda, Santiago, et al. "Use of Cyclodextrins to Recover Catechin and Epicatechin From Red Grape Pomace." Food Chemistry, vol. 203, 2016, pp. 379-385.
López-Miranda S, Serrano-Martínez A, Hernández-Sánchez P, et al. Use of cyclodextrins to recover catechin and epicatechin from red grape pomace. Food Chem. 2016;203:379-385.
López-Miranda, S., Serrano-Martínez, A., Hernández-Sánchez, P., Guardiola, L., Pérez-Sánchez, H., Fortea, I., Gabaldón, J. A., & Núñez-Delicado, E. (2016). Use of cyclodextrins to recover catechin and epicatechin from red grape pomace. Food Chemistry, 203, 379-385. https://doi.org/10.1016/j.foodchem.2016.02.100
López-Miranda S, et al. Use of Cyclodextrins to Recover Catechin and Epicatechin From Red Grape Pomace. Food Chem. 2016 Jul 15;203:379-385. PubMed PMID: 26948628.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Use of cyclodextrins to recover catechin and epicatechin from red grape pomace. AU - López-Miranda,Santiago, AU - Serrano-Martínez,Ana, AU - Hernández-Sánchez,Pilar, AU - Guardiola,Lucía, AU - Pérez-Sánchez,Horacio, AU - Fortea,Isabel, AU - Gabaldón,José Antonio, AU - Núñez-Delicado,Estrella, Y1 - 2016/02/15/ PY - 2015/09/01/received PY - 2015/12/14/revised PY - 2016/02/13/accepted PY - 2016/3/8/entrez PY - 2016/3/8/pubmed PY - 2016/11/3/medline KW - Catechin KW - Cyclodextrin KW - Epicatechin KW - Grape pomace SP - 379 EP - 385 JF - Food chemistry JO - Food Chem VL - 203 N2 - The capacity of cyclodextrins (CDs) to extract phenolic compounds from grape pomace was evaluated and compared with that of ethanol/water or aqueous extraction. The extraction method (stirring and ultrasound), temperature and time were also studied. Total phenolic compounds (TPC) and antioxidant activity were measured, and HPLC analysis was used to identify the phenolic compounds. The extracts obtained using the ethanol/water mixture presented the highest TPC content and antioxidant activity, followed by those obtained using CD solutions. The addition of CDs to the extractant agent had a selective effect on the extraction of catechin and epicatechin. The yield of catechin and epicatechin by using aqueous solutions of CDs was similar to that obtained using organic solvents as ethanol. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/26948628/Use_of_cyclodextrins_to_recover_catechin_and_epicatechin_from_red_grape_pomace_ DB - PRIME DP - Unbound Medicine ER -