Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7583764 | Food Chemistry | 2019 | 41 Pages |
Abstract
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.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
R. Romero-DÃez, M. Matos, L. Rodrigues, Maria R. Bronze, S. RodrÃguez-Rojo, M.J. Cocero, A.A. Matias,