20.500.12556/RUL-133372 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 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. non-conventional ultrasound wine lees extraction parameters HPLC antioxidants rdeča vina vinske droži ekstrakcija nekonvencionalna ultrazvočna ekstrakcija fenolne spojine polifenoli bioaktivne spojine antioksidanti true false true Angleški jezik Slovenski jezik Članek v reviji 2021-11-24 11:37:35 2021-11-24 11:37:37 2022-09-12 04:16:02 0000-00-00 00:00:00 2020 0 0 20 str. iss. 4, art. 472 Vol. 9 2020 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 577.1:663.252:547.56 2304-8158 10.3390/foods9040472 5182328 RAZ_Dujmic_Filip_2020.pdf RAZ_Dujmic_Filip_2020.pdf 1 4E870D6EF8890A0392A025E3EF546BF4 2aa7ae9b22c90ac181e162d607670203f9e2adc6321873cf8ad0946f945d5a14 b83eba16-4d13-11ec-abdb-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=151390 https://www.mdpi.com/2304-8158/9/4/472 1 75d95909-4d12-11ec-abdb-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=151389 Biotehniška fakulteta 0 0 0