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High‐pressure high‐temperature extraction of phenolic compounds from grape skins
Author(s) -
Casazza Alessandro A.,
Aliakbarian Bahar,
Sannita Eugenia,
Perego Patrizia
Publication year - 2012
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02853.x
Subject(s) - gallic acid , vanillic acid , chemistry , polyphenol , protocatechuic acid , syringic acid , extraction (chemistry) , chromatography , catechin , quercetin , dpph , yield (engineering) , caffeic acid , myricetin , food science , organic chemistry , kaempferol , antioxidant , materials science , metallurgy
Summary This study focused on the use of a non‐conventional extraction technology by employing high‐pressure high‐temperature stirred reactor to extract polyphenols from grape skins. Extraction time (15–330 min) and temperature (30–150 °C) were selected as independent variables, and their effects were studied. A preliminary kinetic study on polyphenols extraction revealed that the second‐order model fitted satisfactorily the experimental results ( R 2 ≥ 0.9798). Total polyphenol yield and total flavonoid (TF) yield, as well as the antiradical power (ARP) of the extracts, were analysed. The use of high‐pressure high‐temperature technology resulted in obtaining extracts rich in polyphenols with high ARP. The highest total polyphenol (60.7 mg GAE ) and TF (15.1 mg CE ) yields were obtained at 150 °C for 270 min and 150 °C for 15 min, respectively. HPLC was employed to analyse phenolic compounds. Considerable quantities of single phenolic compounds were extracted. The highest yields of gallic acid, 5‐hydroxymethylfurfural, protocatechuic acid, catechin, vanillic acid, syringic acid, cumaric acid, trans ‐resveratrol and quercetin (163.2, 20.0, 69.9, 420.0, 20.6, 603.0, 20.1, 42.4 and 117.1 mg per 100 g DS , respectively) were found. ARP values were found between 8.45 and 52.17 μg DPPH .