High Voltage Electrical Discharges and Ultrasound-Assisted Extraction of Phenolics from Indigenous Fungus-Resistant Grape By-Product
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 extract...
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| Format: | Article |
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Institute of Animal Reproduction and Food Research
2020-03-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.journalssystem.com/pjfns/High-voltage-electrical-discharges-and-ultrasound-assisted-extraction-of-phenolics,117716,0,2.html |
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| author | Ante Lončarić Antun Jozinović Tihomir Kovač Nebojša Kojić Jurislav Babić Drago Šubarić |
| author_facet | Ante Lončarić Antun Jozinović Tihomir Kovač Nebojša Kojić Jurislav Babić Drago Šubarić |
| author_sort | Ante Lončarić |
| collection | DOAJ |
| description | 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 identified in grape pomace were anthocyanins, including malvidin, delphinidin, peonidin-3- O -glucoside, and cyanidin-3- O -glucoside. Beside anthocyanins, phenolic acids, flavan-3-ols, and flavonols were identified. 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 identified phenolics from grape pomace was obtained with electric field intensity of 60 kV/cm and total energy input of 22.27 kJ/kg, during the extraction. |
| first_indexed | 2024-04-12T04:59:23Z |
| format | Article |
| id | doaj.art-904ec4490c28403da67c6b82f75f0726 |
| institution | Directory Open Access Journal |
| issn | 2083-6007 |
| language | English |
| last_indexed | 2024-04-12T04:59:23Z |
| publishDate | 2020-03-01 |
| publisher | Institute of Animal Reproduction and Food Research |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj.art-904ec4490c28403da67c6b82f75f07262022-12-22T03:47:02ZengInstitute of Animal Reproduction and Food ResearchPolish Journal of Food and Nutrition Sciences2083-60072020-03-0170210111110.31883/pjfns/117716117716High Voltage Electrical Discharges and Ultrasound-Assisted Extraction of Phenolics from Indigenous Fungus-Resistant Grape By-ProductAnte Lončarić0Antun Jozinović1Tihomir Kovač2Nebojša Kojić3Jurislav Babić4Drago Šubarić5Department of Food Technologies, Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, CroatiaDepartment of Food Technologies, Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, CroatiaDepartment of Food Technologies, Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, CroatiaWine production, Vupik plus d.o.o., Sajmište 113c, 32000 Vukovar, CroatiaDepartment of Food Technologies, Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, CroatiaDepartment of Food Technologies, Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, CroatiaThe 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 identified in grape pomace were anthocyanins, including malvidin, delphinidin, peonidin-3- O -glucoside, and cyanidin-3- O -glucoside. Beside anthocyanins, phenolic acids, flavan-3-ols, and flavonols were identified. 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 identified phenolics from grape pomace was obtained with electric field intensity of 60 kV/cm and total energy input of 22.27 kJ/kg, during the extraction.http://www.journalssystem.com/pjfns/High-voltage-electrical-discharges-and-ultrasound-assisted-extraction-of-phenolics,117716,0,2.htmlgrape by-productphenolicshigh voltage electrical dischargesultrasound-assisted extraction |
| spellingShingle | Ante Lončarić Antun Jozinović Tihomir Kovač Nebojša Kojić Jurislav Babić Drago Šubarić High Voltage Electrical Discharges and Ultrasound-Assisted Extraction of Phenolics from Indigenous Fungus-Resistant Grape By-Product Polish Journal of Food and Nutrition Sciences grape by-product phenolics high voltage electrical discharges ultrasound-assisted extraction |
| title | High Voltage Electrical Discharges and Ultrasound-Assisted Extraction of Phenolics from Indigenous Fungus-Resistant Grape By-Product |
| title_full | High Voltage Electrical Discharges and Ultrasound-Assisted Extraction of Phenolics from Indigenous Fungus-Resistant Grape By-Product |
| title_fullStr | High Voltage Electrical Discharges and Ultrasound-Assisted Extraction of Phenolics from Indigenous Fungus-Resistant Grape By-Product |
| title_full_unstemmed | High Voltage Electrical Discharges and Ultrasound-Assisted Extraction of Phenolics from Indigenous Fungus-Resistant Grape By-Product |
| title_short | High Voltage Electrical Discharges and Ultrasound-Assisted Extraction of Phenolics from Indigenous Fungus-Resistant Grape By-Product |
| title_sort | high voltage electrical discharges and ultrasound assisted extraction of phenolics from indigenous fungus resistant grape by product |
| topic | grape by-product phenolics high voltage electrical discharges ultrasound-assisted extraction |
| url | http://www.journalssystem.com/pjfns/High-voltage-electrical-discharges-and-ultrasound-assisted-extraction-of-phenolics,117716,0,2.html |
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