کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
225710 | 464507 | 2007 | 7 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Study of solid–liquid extraction kinetics of total polyphenols from grape seeds Study of solid–liquid extraction kinetics of total polyphenols from grape seeds](/preview/png/225710.png)
Grape seeds are a waste by-product obtained after wine or juice making and present a good source of functional compounds, such as polyphenols. Extraction is a very important step for later use of phenolic components. The effect of different temperatures and solid–liquid ratios on the solid–liquid extraction yield of total polyphenols and the effect of four classes of particle size on the extraction kinetics of total polyphenols with 50% of aqueous ethanol were studied. Temperature, solid–liquid ratio and milling degree had positive influence on extraction rate and extent of extraction. The 1.47–6.68% of total polyphenols per dry matter of grape seeds was extracted during 200 min. Extraction kinetics was estimated using non-experimental two-parameter equation – modified Peleg’s model. Results showed a good prediction of Peleg’s model for extraction kinetics in all experiments (ρ > 0.994), which gave the possibility for estimation of initial rate and extent of solid–liquid extraction.
Journal: Journal of Food Engineering - Volume 81, Issue 1, July 2007, Pages 236–242