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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...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2015
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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. |
format | Online Article Text |
id | pubmed-4708657 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2015 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
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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