Extraction of Bioactive Compounds from Milled Grape Canes (Vitis vinifera) Using a Pressurized Low-Polarity Water Extractor

Karacabey, Erkan
Mazza, Giuseppe
Bayındırlı, Levent A.
Trans-resveratrol and trans-epsilon-viniferin were extracted from milled grape canes using pressurized low-polarity water. The effects of temperature were significant for both compounds (p a parts per thousand currency signaEuro parts per thousand 0.05): extraction at 160 A degrees C resulted in a 40% loss of trans-resveratrol compared to 95 A degrees C while reduction of trans-epsilon-viniferin at both temperatures remained at 30%. Increasing ethanol concentration from 0% to 25% increased the extraction of total phenolics and trans-epsilon-viniferin by 44% and 489%, respectively. Solvent flow rate also influenced trans-epsilon-viniferin extraction. Antioxidant activity showed a strong correlation with total phenolic content of the extracts, and the two target phenolic compounds. Except for the modifier concentration, the extraction parameters studied were not statistically significant with respect to the antioxidant activity of extracts (p > 0.05). Effective diffusivities of trans-resveratrol multiplied from 3.3 x 10(-11) to 10.4 x 10(-11) m(2)/s by three times with increasing temperature. The modified Gompertz equation satisfactorily explained the extraction of the stilbenes investigated.


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High pressure liquid extraction (HPE) and subcritical fluid (CO2+ethanol) extraction (SCE) were used for the extraction of total phenolic compounds (TPC) from sour cherry pomace. Antiradical efficiency (AE) of the extracts was also determined. Ethanol was the solvent for HPE and co-solvent for SCE. Combinations of pressure (50, 125, 200MPa), temperature (20, 40, 60 degrees C), solid/solvent ratio (0.05, 0.15, 0.25g/ml) and extraction time (10, 25, 40min) were variables for HPE according to the Box-Behnken e...
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Citation Formats
E. Karacabey, G. Mazza, L. A. Bayındırlı, and N. ARTIK, “Extraction of Bioactive Compounds from Milled Grape Canes (Vitis vinifera) Using a Pressurized Low-Polarity Water Extractor,” FOOD AND BIOPROCESS TECHNOLOGY, pp. 359–371, 2012, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/56314.