کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10278716 | 464578 | 2005 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Comparison of extracts prepared from plant by-products using different solvents and extraction time
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Comparison of extracts prepared from plant by-products using different solvents and extraction time Comparison of extracts prepared from plant by-products using different solvents and extraction time](/preview/png/10278716.png)
چکیده انگلیسی
By-products obtained after red fruit processing still contain large amounts of polyphenols, especially anthocyanins which act as antioxidants. The effect of solvent and extraction time on the yield of extracted antioxidants from grape, black and red currant by-products (marc) was investigated. Ethanol and methanol extracts of red and black currant contain twice more anthocyanins and polyphenols than water extracts, extracts made from grape marc had seven times higher values than water extracts. In water extracts the yields of polyphenols decreased, while in methanol and ethanol extracts their content increased with the time of extraction. The highest antioxidant activity was in extracts made from black currant marc, the lowest was in extracts made from red currant marc. Grape extracts had high antioxidant activity due to its high content of polyphenols.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 71, Issue 2, November 2005, Pages 214-222
Journal: Journal of Food Engineering - Volume 71, Issue 2, November 2005, Pages 214-222
نویسندگان
Brigita Lapornik, Mirko Prošek, Alenka Golc Wondra,