Naslov
High Voltage Electrical Discharges and Ultrasound- Assisted Extraction of Phenolics from Indigenous Fungus-Resistant Grape By-Product

Autori
Lončarić, Ante ; Jozinović, Antun ; Kovač, Tihomir ; Kojić, Nebojša ; Babić, Jurislav ; Šubarić, Drago

Izvornik
Polish journal of food and nutrition sciences (1230-0322) 70 (2020), 2; 101-111

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
grape by-product ; phenolics ; high voltage electrical discharges ; ultrasound-assisted extraction

Sažetak
The possible use of high voltage electrical discharges (HVED) at different frequencies (20, 50, and 100 Hz) and ultrasound-assisted extraction (UAE) at different temperatures (20, 40, and 80°C) for the recovery of phenolics from indigenous fungus-resistant grape by-product was evaluated. All extractions were performed over the period of 5, 10, and 15 min and with methanol- and ethanol- based solvents. Grape pomace (the grape by- product) was collected during the preparation of grape jams. The main phenolics identifi ed in grape pomace were anthocyanins, including malvidin, delphinidin, peonidin-3-O-glucoside, and cyanidin-3-O-glucoside. Beside anthocyanins, phenolic acids, fl avan-3-ols, and fl avonols were identifi ed. The HVED-assisted extraction showed to be a superior extraction method for obtaining high yields of all analysed compounds. The highest amount of total phenolics (3023.57 mg GAE/100 g DM) was extracted from grape pomace, using 50% (v/v) ethanol and 60 kV/cm HVED at 100 Hz for 15 min. The antioxidant activity of the HVED extract was 2.17 mmol Trolox/g DM. The highest yield of the identifi ed phenolics from grape pomace was obtained with electric fi eld intensity of 60 kV/cm and total energy input of 22.27 kJ/kg, during the extraction.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA