Izvorni znanstveni članak
https://doi.org/10.15255/CABEQ.2015.2278
Influence of Temperature and Drying Time on Extraction Yield of Phenolic Compounds from Grape Pomace Variety “Portogizac”
M. Planinić
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, 31000 Osijek, Croatia
B. Aliakbarian
; University of Genoa, DICCA – Department of Civil, Chemical and Environmental Engineering, Via Opera Pia 15, 16145 Genoa, Italy
P. Perego
; University of Genoa, DICCA – Department of Civil, Chemical and Environmental Engineering, Via Opera Pia 15, 16145 Genoa, Italy
K. Greganić
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, 31000 Osijek, Croatia
S. Tomas
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, 31000 Osijek, Croatia
A. Bucić-Kojić
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, 31000 Osijek, Croatia
Sažetak
The influence of drying temperature (60 °C, 70 °C, 80 °C) and fluid-bed drying time (90 min, 135 min, 180 min) on the extraction yield of phenolic compounds and antioxidant activity of extracts were investigated. The content of phenolic compounds and antioxidant activity of extracts obtained from wet grape pomace (WGP) were
73.83 mgGAE gdb–1, 42.24 mgCE gdb–1, 30.53 mg gdb–1, and 0.35 ginhDPPH gdb–1 for total phenolic compounds (TPC), total flavonoids (TF), total extractible proanthocyanidins (TPA), and antioxidant activity (AA), respectively. The applied drying conditions caused the reduction of content of all phenolic compounds down to 13.2 %, 43.1 %, 15.3 % and 21.0 % for TPC, TPA, TF and AA, respectively. The most abundant individual phenolic compound in grape pomace extracts was catechin (5.14 – 8.52 mg gdb–1). The highest content
of observed compounds was retained when applying drying temperature below 70 °C for 90 minutes.
Ključne riječi
grape pomace; fluid-bed drying; phenolic compounds; antioxidant activity
Hrčak ID:
146999
URI
Datum izdavanja:
14.10.2015.
Posjeta: 2.267 *