Simplified process of extraction of polyphenols from agroindustrial grape waste

Abstract The extraction, and stability of polyphenols from the grape residue were studied. The extractions were performed following the Box-Behnken design, and the surface response methodology was used to model the extraction of total anthocyanins (TA), flavonols (TF), and phenolics (TP). The extrac...
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Autor*in:	Larry Oscar CHAÑI-PAUCAR [verfasserIn] Jose Wesley Lima SILVA [verfasserIn] Maria Inês Sucupira MACIEL [verfasserIn] Vera Lúcia Arroxelas Galvão de LIMA [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2020

Schlagwörter:	Box-Behnken design phytochemicals grape residue solid-liquid extraction

Übergeordnetes Werk:	In: Food Science and Technology - Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004, 41(2020), suppl 2, Seite 723-731
Übergeordnetes Werk:	volume:41 ; year:2020 ; number:suppl 2 ; pages:723-731

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.1590/fst.31120

Katalog-ID:	DOAJ014048809

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spelling	10.1590/fst.31120 doi (DE-627)DOAJ014048809 (DE-599)DOAJb94547a45f59481683a098e19b18342b DE-627 ger DE-627 rakwb eng TX341-641 T1-995 Larry Oscar CHAÑI-PAUCAR verfasserin aut Simplified process of extraction of polyphenols from agroindustrial grape waste 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The extraction, and stability of polyphenols from the grape residue were studied. The extractions were performed following the Box-Behnken design, and the surface response methodology was used to model the extraction of total anthocyanins (TA), flavonols (TF), and phenolics (TP). The extraction was optimized simultaneously by the desirability function. The degradation kinetics of monomeric anthocyanins, and the increase in polymeric color were modeled under refrigeration conditions. The extraction with a temperature of 60 °C, solid:liquid ratio of 1/25 g/mL, and time of 80 min, maximized the recovery of TA (30.96 mg/100 g), TF (73.34 mg/100 g), and TP (856.78 mg EAG/100 g). The degradation of monomeric anthocyanins, and the increase in polymeric color followed a kinetic first-order reaction, with reaction rates (k) of 4.10 x 10-3 days-1, and 3.46 x 10-3 days-1, respectively. The half-life (t1/2) of anthocyanins was 169 days. The ethanol-citric acid solution allowed polyphenols to be efficiently extracted from the grape residue, and had a positive effect on the stability of anthocyanins. Box-Behnken design phytochemicals grape residue solid-liquid extraction Nutrition. Foods and food supply Technology (General) Jose Wesley Lima SILVA verfasserin aut Maria Inês Sucupira MACIEL verfasserin aut Vera Lúcia Arroxelas Galvão de LIMA verfasserin aut In Food Science and Technology Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004 41(2020), suppl 2, Seite 723-731 (DE-627)32056780X (DE-600)2016150-5 1678457X nnns volume:41 year:2020 number:suppl 2 pages:723-731 https://doi.org/10.1590/fst.31120 kostenfrei https://doaj.org/article/b94547a45f59481683a098e19b18342b kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600723&tlng=en kostenfrei https://doaj.org/toc/1678-457X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 41 2020 suppl 2 723-731
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callnumber-first	T - Technology
author	Larry Oscar CHAÑI-PAUCAR
spellingShingle	Larry Oscar CHAÑI-PAUCAR misc TX341-641 misc T1-995 misc Box-Behnken design misc phytochemicals misc grape residue misc solid-liquid extraction misc Nutrition. Foods and food supply misc Technology (General) Simplified process of extraction of polyphenols from agroindustrial grape waste
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topic_title	TX341-641 T1-995 Simplified process of extraction of polyphenols from agroindustrial grape waste Box-Behnken design phytochemicals grape residue solid-liquid extraction
topic	misc TX341-641 misc T1-995 misc Box-Behnken design misc phytochemicals misc grape residue misc solid-liquid extraction misc Nutrition. Foods and food supply misc Technology (General)
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title	Simplified process of extraction of polyphenols from agroindustrial grape waste
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title_full	Simplified process of extraction of polyphenols from agroindustrial grape waste
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author_browse	Larry Oscar CHAÑI-PAUCAR Jose Wesley Lima SILVA Maria Inês Sucupira MACIEL Vera Lúcia Arroxelas Galvão de LIMA
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title_sort	simplified process of extraction of polyphenols from agroindustrial grape waste
callnumber	TX341-641
title_auth	Simplified process of extraction of polyphenols from agroindustrial grape waste
abstract	Abstract The extraction, and stability of polyphenols from the grape residue were studied. The extractions were performed following the Box-Behnken design, and the surface response methodology was used to model the extraction of total anthocyanins (TA), flavonols (TF), and phenolics (TP). The extraction was optimized simultaneously by the desirability function. The degradation kinetics of monomeric anthocyanins, and the increase in polymeric color were modeled under refrigeration conditions. The extraction with a temperature of 60 °C, solid:liquid ratio of 1/25 g/mL, and time of 80 min, maximized the recovery of TA (30.96 mg/100 g), TF (73.34 mg/100 g), and TP (856.78 mg EAG/100 g). The degradation of monomeric anthocyanins, and the increase in polymeric color followed a kinetic first-order reaction, with reaction rates (k) of 4.10 x 10-3 days-1, and 3.46 x 10-3 days-1, respectively. The half-life (t1/2) of anthocyanins was 169 days. The ethanol-citric acid solution allowed polyphenols to be efficiently extracted from the grape residue, and had a positive effect on the stability of anthocyanins.
abstractGer	Abstract The extraction, and stability of polyphenols from the grape residue were studied. The extractions were performed following the Box-Behnken design, and the surface response methodology was used to model the extraction of total anthocyanins (TA), flavonols (TF), and phenolics (TP). The extraction was optimized simultaneously by the desirability function. The degradation kinetics of monomeric anthocyanins, and the increase in polymeric color were modeled under refrigeration conditions. The extraction with a temperature of 60 °C, solid:liquid ratio of 1/25 g/mL, and time of 80 min, maximized the recovery of TA (30.96 mg/100 g), TF (73.34 mg/100 g), and TP (856.78 mg EAG/100 g). The degradation of monomeric anthocyanins, and the increase in polymeric color followed a kinetic first-order reaction, with reaction rates (k) of 4.10 x 10-3 days-1, and 3.46 x 10-3 days-1, respectively. The half-life (t1/2) of anthocyanins was 169 days. The ethanol-citric acid solution allowed polyphenols to be efficiently extracted from the grape residue, and had a positive effect on the stability of anthocyanins.
abstract_unstemmed	Abstract The extraction, and stability of polyphenols from the grape residue were studied. The extractions were performed following the Box-Behnken design, and the surface response methodology was used to model the extraction of total anthocyanins (TA), flavonols (TF), and phenolics (TP). The extraction was optimized simultaneously by the desirability function. The degradation kinetics of monomeric anthocyanins, and the increase in polymeric color were modeled under refrigeration conditions. The extraction with a temperature of 60 °C, solid:liquid ratio of 1/25 g/mL, and time of 80 min, maximized the recovery of TA (30.96 mg/100 g), TF (73.34 mg/100 g), and TP (856.78 mg EAG/100 g). The degradation of monomeric anthocyanins, and the increase in polymeric color followed a kinetic first-order reaction, with reaction rates (k) of 4.10 x 10-3 days-1, and 3.46 x 10-3 days-1, respectively. The half-life (t1/2) of anthocyanins was 169 days. The ethanol-citric acid solution allowed polyphenols to be efficiently extracted from the grape residue, and had a positive effect on the stability of anthocyanins.
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container_issue	suppl 2
title_short	Simplified process of extraction of polyphenols from agroindustrial grape waste
url	https://doi.org/10.1590/fst.31120 https://doaj.org/article/b94547a45f59481683a098e19b18342b http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600723&tlng=en https://doaj.org/toc/1678-457X
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Simplified process of extraction of polyphenols from agroindustrial grape waste

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