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Superheated liquid and supercritical denatured ethanol extraction of antioxidants from Crimson red grape stems

Grapes are widely known for health benefits due to their antioxidant content. In wine production, grape stems are often discarded, though they has a higher content of antioxidants than the juice. The effectiveness of using an environmentally friendly solvent, ethanol, as a superheated liquid and sup...

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Autores principales: Wenzel, Jonathan, Samaniego, Cheryl Storer, Wang, Lihua, Nelson, La'Shyla, Ketchum, Korrine, Ammerman, Michelle, Zand, Ali
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2015
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4708657/
https://www.ncbi.nlm.nih.gov/pubmed/26788298
http://dx.doi.org/10.1002/fsn3.246
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author Wenzel, Jonathan
Samaniego, Cheryl Storer
Wang, Lihua
Nelson, La'Shyla
Ketchum, Korrine
Ammerman, Michelle
Zand, Ali
author_facet Wenzel, Jonathan
Samaniego, Cheryl Storer
Wang, Lihua
Nelson, La'Shyla
Ketchum, Korrine
Ammerman, Michelle
Zand, Ali
author_sort Wenzel, Jonathan
collection PubMed
description Grapes are widely known for health benefits due to their antioxidant content. In wine production, grape stems are often discarded, though they has a higher content of antioxidants than the juice. The effectiveness of using an environmentally friendly solvent, ethanol, as a superheated liquid and supercritical fluid to extract antioxidant compounds from grape stems of organically grown Crimson Seedless grapes was evaluated. The Ferric Reducing Ability of Plasma (FRAP) assay and the Total Phenolic Content (TPC), or Folin‐Ciocalteu assay, were used to quantify the antioxidant power of grape stem extracts. The extractions were performed at temperatures between 160°C and 300°C at constant density. It was found that the optimal extraction temperature was 204°C, at superheated liquid conditions, with a FRAP value of 0.670 mmol Trolox Equivalent/g of dry grape stem. The FRAP values were higher than other studies that extracted antioxidants from grape stems using single‐pass batch extraction.
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spelling pubmed-47086572016-01-19 Superheated liquid and supercritical denatured ethanol extraction of antioxidants from Crimson red grape stems Wenzel, Jonathan Samaniego, Cheryl Storer Wang, Lihua Nelson, La'Shyla Ketchum, Korrine Ammerman, Michelle Zand, Ali Food Sci Nutr Original Research Grapes are widely known for health benefits due to their antioxidant content. In wine production, grape stems are often discarded, though they has a higher content of antioxidants than the juice. The effectiveness of using an environmentally friendly solvent, ethanol, as a superheated liquid and supercritical fluid to extract antioxidant compounds from grape stems of organically grown Crimson Seedless grapes was evaluated. The Ferric Reducing Ability of Plasma (FRAP) assay and the Total Phenolic Content (TPC), or Folin‐Ciocalteu assay, were used to quantify the antioxidant power of grape stem extracts. The extractions were performed at temperatures between 160°C and 300°C at constant density. It was found that the optimal extraction temperature was 204°C, at superheated liquid conditions, with a FRAP value of 0.670 mmol Trolox Equivalent/g of dry grape stem. The FRAP values were higher than other studies that extracted antioxidants from grape stems using single‐pass batch extraction. John Wiley and Sons Inc. 2015-05-22 /pmc/articles/PMC4708657/ /pubmed/26788298 http://dx.doi.org/10.1002/fsn3.246 Text en © 2015 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the Creative Commons Attribution (http://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Wenzel, Jonathan
Samaniego, Cheryl Storer
Wang, Lihua
Nelson, La'Shyla
Ketchum, Korrine
Ammerman, Michelle
Zand, Ali
Superheated liquid and supercritical denatured ethanol extraction of antioxidants from Crimson red grape stems
title Superheated liquid and supercritical denatured ethanol extraction of antioxidants from Crimson red grape stems
title_full Superheated liquid and supercritical denatured ethanol extraction of antioxidants from Crimson red grape stems
title_fullStr Superheated liquid and supercritical denatured ethanol extraction of antioxidants from Crimson red grape stems
title_full_unstemmed Superheated liquid and supercritical denatured ethanol extraction of antioxidants from Crimson red grape stems
title_short Superheated liquid and supercritical denatured ethanol extraction of antioxidants from Crimson red grape stems
title_sort superheated liquid and supercritical denatured ethanol extraction of antioxidants from crimson red grape stems
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4708657/
https://www.ncbi.nlm.nih.gov/pubmed/26788298
http://dx.doi.org/10.1002/fsn3.246
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