کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7583764 | 1492020 | 2019 | 41 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Microwave and ultrasound pre-treatments to enhance anthocyanins extraction from different wine lees
ترجمه فارسی عنوان
مایکروویو و سونوگرافی قبل از درمان برای افزایش استخراج آنتوسیانین ها از شراب های مختلف شراب
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کلمات کلیدی
شراب شراب، استخراج آنتوسیانین، مطالعه جنبشی، پیش درمان مایکروویو، سونوگرافی قبل از درمان،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Wine lees are rich in anthocyanins (AC), natural colorants with health promoting properties. The extraction kinetics of AC from different wine lees in conventional solid-liquid extraction were studied for the first time. The influence of parameters such as temperature, solid-liquid ratio (RS-L) and type of solvent (hydro-alcoholic mixtures) was also studied. Furthermore, microwaves (MW) and ultrasounds (US) were used as pre-treatments (a prior step to the conventional extraction) in order to increase AC yield. Maximum extraction yield (2.78â¯mgMALVIDIN-EQUIVALENTS/gDRY-LEES) was achieved after 15â¯min at 25â¯Â°C, with a RS-L of 1/10â¯(g/mL) and with a 50%vol. ethanol mixture. When MW were used AC extraction yield was doubled (6.20â¯mgMALVIDIN-EQUIVALENTS/gDRY-LEES) and the required time to achieve a constant yield was reduced (from 15â¯min to 90â¯s). Meanwhile, US only shortened extraction time in less proportion (from 15 to 5â¯min). Putative identification of main extract compounds was performed by LC/MS-MS.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 272, 30 January 2019, Pages 258-266
Journal: Food Chemistry - Volume 272, 30 January 2019, Pages 258-266
نویسندگان
R. Romero-DÃez, M. Matos, L. Rodrigues, Maria R. Bronze, S. RodrÃguez-Rojo, M.J. Cocero, A.A. Matias,