Non-thermal ultrasonic extraction of polyphenolic compounds from red wine lees

Dujmić, Filip (avtor), Kovačević Ganić, Karin (avtor), Čurić, Duška (avtor), Karlović, Sven (avtor), Bosiljkov, Tomislav (avtor), Ježek, Damir (avtor), Vidrih, Rajko (avtor), Hribar, Janez (avtor), Zlatić, Emil (avtor), Prusina, Tihomir (avtor), Khubber, Sucheta (avtor), Barba, Francisco J. (avtor), Brnčić, Mladen (avtor)

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.

• Jezik: Angleški jezik
• Ključne besede: non-conventional ultrasound, wine lees, extraction parameters, HPLC, antioxidants
• Vrsta gradiva: Članek v reviji
• Tipologija: 1.01 - Izvirni znanstveni članek
• Organizacija: BF - Biotehniška fakulteta
• Status publikacije: Objavljeno
• Različica publikacije: Objavljena publikacija
• Leto izida: 2020
• Št. strani: 20 str.
• Številčenje: Vol. 9, iss. 4, art. 472
• PID: 20.500.12556/RUL-133372
• UDK: 577.1:663.252:547.56
• ISSN pri članku: 2304-8158
• DOI: 10.3390/foods9040472
• COBISS.SI-ID: 5182328
• Datum objave v RUL: 24.11.2021

Gradivo je del revije

• Naslov: Foods
• Skrajšan naslov: Foods
• Založnik: MDPI
• ISSN: 2304-8158
• COBISS.SI-ID: 512252472

Licence

• Licenca: CC BY 4.0, Creative Commons Priznanje avtorstva 4.0 Mednarodna
• Povezava: http://creativecommons.org/licenses/by/4.0/deed.sl
• Opis: To je standardna licenca Creative Commons, ki daje uporabnikom največ možnosti za nadaljnjo uporabo dela, pri čemer morajo navesti avtorja.
• Začetek licenciranja: 09.04.2020

Sekundarni jezik

• Jezik: Slovenski jezik
• Ključne besede: rdeča vina, vinske droži, ekstrakcija, nekonvencionalna ultrazvočna ekstrakcija, fenolne spojine, polifenoli, bioaktivne spojine, antioksidanti