Original scientific paper
https://doi.org/10.15255/CABEQ.2016.914
Influence of Acidity and Extraction Time on the Recovery of Flavonoids from Grape Skin Pomace Optimized by Response Surface Methodology
P. Putnik
; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
D. Bursać Kovačević
; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
M. Radojčin
; University of Novi Sad, Trg Dositeja Obradovica 8, 21000 Novi Sad, Republic of Serbia
V. Dragović-Uzelac
; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Abstract
Grape pomace is recognized as an economical source for the recovery of a large number of biologically active compounds, such as polyphenols. Grape pomace extracts can be successfully used as raw material for functional foods production, since they are generally recognized as safe for the food industry. This study aimed to quantify the amounts of recovered flavonoids (total flavonoids, proanthocyanidins, anthocyanins, and flavonols) from grape skin pomace (Vitis vinifera L. cv. Merlot) under conventional extraction with different acidities (0.5 % – 1 % HCl) and lengths of extraction time (30–60 minutes). The grand average values in this study were as follows: (i) proanthocyanidins 12.08±0.25 mg CE g–1 d.m., (ii) anthocyanins 2.17±1.02 mg Mvd-3-glc g–1 d.m., (iii) flavonols 7.73±0.11 mg QE g–1 d.m., and (iv) total flavonoids 36.28±0.42 mg QE g–1 d.m. The amounts of studied polyphenols generally increased with acidity and length of extraction time. This relation was more evident for flavonols and total flavonoids, while less clear for other examined phenolics.
Keywords
total flavonoids; proanthocyanidins; anthocyanins; flavonols; optimal extraction acidity/time; grape pomace skin extracts
Hrčak ID:
172291
URI
Publication date:
6.1.2017.
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