dc.contributor.author | Garrido Díaz, Tania | |
dc.contributor.author | Gizdavic-Nikolaidis, Marija | |
dc.contributor.author | Leceta Lasa, Itsaso | |
dc.contributor.author | Urdanpilleta Landaribar, Marta | |
dc.contributor.author | Guerrero Manso, Pedro Manuel | |
dc.contributor.author | De la Caba Ciriza, María Coro | |
dc.contributor.author | Kilmartin, Paul A. | |
dc.date.accessioned | 2024-02-08T07:51:45Z | |
dc.date.available | 2024-02-08T07:51:45Z | |
dc.date.issued | 2019-03-21 | |
dc.identifier.citation | Waste Management 88 : 110-117 (2019) | |
dc.identifier.issn | 0956-053X | |
dc.identifier.issn | 1879-2456 | |
dc.identifier.uri | http://hdl.handle.net/10810/64837 | |
dc.description.abstract | The aim of this work was to extract phenolic compounds from Chardonnay grape marc employing a
microwave-assisted extraction (MAE). Firstly, the effect of solvent concentration (30–60%), solid mass
(1.0–2.0 g) and extraction time (5–15 min) on the recovery of phenolic content and antioxidant capacity
was evaluated using a response surface methodology (RSM). The optimal parameters found by RSM were
48% ethanol for the solvent content, 10 min for the extraction time, and 1.77 g for the solid mass. The
extraction was carried out at room temperature to increase scaling-up opportunities at industrial level.
It was found that the phenolic profile was mainly composed of flavanols, such as procyanidins, catechin
and epicatechin. Furthermore, the polyphenols obtained by MAE showed a DPPH inhibition value of
87 ± 5% and the total phenolic content was 1.21 ± 0.04 mg GAE/mL. Finally, it was observed that the
degradation temperature of the extract ( 200 °C) was above the temperature commonly used for the
manufacture of protein films by thermo-mechanical processes. This highlights the potential use of this
extract as a bioactive additive in protein film forming formulations for food and pharmaceutical
applications | |
dc.description.sponsorship | The authors thank the University of the Basque Country UPV/EHU (PPG17/18 research group), the Basque Government (Department of Quality and Food Industry), and the Provincial Council of Gipuzkoa (Department of Economic Development, the Rural Environment and Territorial Balance) for their financial support. | |
dc.language.iso | eng | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | |
dc.subject | grape marc | |
dc.subject | valorisation | |
dc.subject | microwave-assisted technology | |
dc.subject | efficient extraction | |
dc.subject | phenolic compounds | |
dc.subject | antioxidant capacity | |
dc.title | Optimizing the extraction process of natural antioxidants from chardonnay grape marc using microwave-assisted extraction | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.rights.holder | © 2019 Elsevier under CC BY-NC-ND license | |
dc.relation.publisherversion | https://www.sciencedirect.com/science/article/pii/S0956053X19301631 | |
dc.identifier.doi | 10.1016/j.wasman.2019.03.03 | |
dc.departamentoes | Ingeniería química y del medio ambiente | es_ES |
dc.departamentoeu | Ingeniaritza kimikoa eta ingurumenaren ingeniaritza | es_ES |