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Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees

This study presents the results of conventional aqueous (CE) and non-conventional ultrasound-assisted (UAE) extractions of polyphenolic compounds from lees extracts of red wine varieties (Merlot and Vranac). The effect of ultrasound extraction time (t, s), and amplitude (A,%) from a 400 W ultrasound...

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Autores principales: Dujmić, Filip, Kovačević Ganić, Karin, Ćurić, Duska, Karlović, Sven, Bosiljkov, Tomislav, Ježek, Damir, Vidrih, Rajko, Hribar, Janez, Zlatić, Emil, Prusina, Tihomir, Khubber, Sucheta, Barba, Francisco J., Brnčić, Mladen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230992/
https://www.ncbi.nlm.nih.gov/pubmed/32283874
http://dx.doi.org/10.3390/foods9040472
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author Dujmić, Filip
Kovačević Ganić, Karin
Ćurić, Duska
Karlović, Sven
Bosiljkov, Tomislav
Ježek, Damir
Vidrih, Rajko
Hribar, Janez
Zlatić, Emil
Prusina, Tihomir
Khubber, Sucheta
Barba, Francisco J.
Brnčić, Mladen
author_facet Dujmić, Filip
Kovačević Ganić, Karin
Ćurić, Duska
Karlović, Sven
Bosiljkov, Tomislav
Ježek, Damir
Vidrih, Rajko
Hribar, Janez
Zlatić, Emil
Prusina, Tihomir
Khubber, Sucheta
Barba, Francisco J.
Brnčić, Mladen
author_sort Dujmić, Filip
collection PubMed
description This study presents the results of conventional aqueous (CE) and non-conventional ultrasound-assisted (UAE) extractions of polyphenolic compounds from lees extracts of red wine varieties (Merlot and Vranac). The effect of ultrasound extraction time (t, s), and amplitude (A,%) from a 400 W ultrasound processor with different ultrasonic probes diameters (Ds, mm) on the amount and profile of polyphenolic compounds in the obtained extracts was investigated and compared to CE. The optimal conditions resulting in maximum extraction of phenolic compounds were: Probe diameter of 22 mm, amplitude 90% and extraction time for Vranac wine lees 1500 s and for Merlot wine lees extraction time of 1361 s. UAE proved to be significantly more effective in enhancing the extraction capacity of trans-resveratrol glucoside (30.57% to 300%), trans-resveratrol (36.36% to 45.75%), quercetin (39.94% to 43.83%), kaempferol (65.13% to 72.73%), petunidin-3-glucoside (41.53% to 64.95%), malvidin-3-glucoside (47.63% to 89.17%), malvidin-3-(6-O-acetyl) glucoside (23.84% to 49.74%), and malvidin-3-(6-O-p-coumaroyl) glucoside (26.77% to 34.93%) as compared to CE. Ultrasound reduced the extraction time (2.5-fold) and showed an increase of antioxidant potential by 76.39% (DPPH) and 125.83% (FRAP) compared to CE.
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spelling pubmed-72309922020-05-22 Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees Dujmić, Filip Kovačević Ganić, Karin Ćurić, Duska Karlović, Sven Bosiljkov, Tomislav Ježek, Damir Vidrih, Rajko Hribar, Janez Zlatić, Emil Prusina, Tihomir Khubber, Sucheta Barba, Francisco J. Brnčić, Mladen Foods Article This study presents the results of conventional aqueous (CE) and non-conventional ultrasound-assisted (UAE) extractions of polyphenolic compounds from lees extracts of red wine varieties (Merlot and Vranac). The effect of ultrasound extraction time (t, s), and amplitude (A,%) from a 400 W ultrasound processor with different ultrasonic probes diameters (Ds, mm) on the amount and profile of polyphenolic compounds in the obtained extracts was investigated and compared to CE. The optimal conditions resulting in maximum extraction of phenolic compounds were: Probe diameter of 22 mm, amplitude 90% and extraction time for Vranac wine lees 1500 s and for Merlot wine lees extraction time of 1361 s. UAE proved to be significantly more effective in enhancing the extraction capacity of trans-resveratrol glucoside (30.57% to 300%), trans-resveratrol (36.36% to 45.75%), quercetin (39.94% to 43.83%), kaempferol (65.13% to 72.73%), petunidin-3-glucoside (41.53% to 64.95%), malvidin-3-glucoside (47.63% to 89.17%), malvidin-3-(6-O-acetyl) glucoside (23.84% to 49.74%), and malvidin-3-(6-O-p-coumaroyl) glucoside (26.77% to 34.93%) as compared to CE. Ultrasound reduced the extraction time (2.5-fold) and showed an increase of antioxidant potential by 76.39% (DPPH) and 125.83% (FRAP) compared to CE. MDPI 2020-04-09 /pmc/articles/PMC7230992/ /pubmed/32283874 http://dx.doi.org/10.3390/foods9040472 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Dujmić, Filip
Kovačević Ganić, Karin
Ćurić, Duska
Karlović, Sven
Bosiljkov, Tomislav
Ježek, Damir
Vidrih, Rajko
Hribar, Janez
Zlatić, Emil
Prusina, Tihomir
Khubber, Sucheta
Barba, Francisco J.
Brnčić, Mladen
Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees
title Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees
title_full Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees
title_fullStr Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees
title_full_unstemmed Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees
title_short Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees
title_sort non-thermal ultrasonic extraction of polyphenolic compounds from red wine lees
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230992/
https://www.ncbi.nlm.nih.gov/pubmed/32283874
http://dx.doi.org/10.3390/foods9040472
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