Articles producció científica> Bioquímica i Biotecnologia

Optimized Extraction by Response Surface Methodology Used for the Characterization and Quantification of Phenolic Compounds in Whole Red Grapes (Vitis vinifera)

  • Identification data

    Identifier: imarina:5133198
  • Authors:

    Iglesias-Carres, Lisard Mas-Capdevila, Anna Sancho-Pardo, Lucia Isabel Bravo, Francisca Mulero, Miquel Muguerza, Begona Arola-Arnal, Anna
  • Others:

    Author, as appears in the article.: Iglesias-Carres, Lisard Mas-Capdevila, Anna Sancho-Pardo, Lucia Isabel Bravo, Francisca Mulero, Miquel Muguerza, Begona Arola-Arnal, Anna
    Department: Bioquímica i Biotecnologia
    e-ISSN: 2072-6643
    URV's Author/s: Arola Arnal, Anna / Bravo Vázquez, Francisca Isabel / Muguerza Marquínez, Maria Begoña / Mulero Abellán, Miguel
    Keywords: Response surface methodology Proanthocyanidins Flavonoids Flavanols Anthocyanin proanthocyanidins flavonoids flavanols anthocyanin
    Abstract: © 2018 by the authors. Licensee MDPI, Basel, Switzerland. Scientific research has focused on the characterization of bioactive polyphenols from grape seeds and skins, and the pulp has often been overlooked. However, since the beneficial properties of grapes are associated with the consumption of whole fruit, a full extraction and posterior characterization of the phenolic compounds in whole grapes is required to identify the involved bioactive compounds. Such methodologies are not currently available for the whole edible parts of red grapes. This study aimed to determine the best polyphenol extraction conditions of whole red grapes, and apply the method to characterize and quantify the polyphenol composition of three different grapes. The optimized conditions were 80 mL/g, 65% methanol (1% formic acid), 72 °C, and 100 minutes under agitation of 500 rpm. Also, methanol and ethanol were compared as extraction solvents, and methanol achieved statistically higher extraction rates for anthocyanins. The results of this work suggest a higher quantification of phenolic compounds when red grapes are analyzed whole, including the seeds, pulp, and skin.
    Thematic Areas: Zootecnia / recursos pesqueiros Saúde coletiva Química Psicología Planejamento urbano e regional / demografia Nutrition and dietetics Nutrition & dietetics Nutrição Medicina veterinaria Medicina iii Medicina ii Medicina i Interdisciplinar Food science Farmacia Engenharias iv Engenharias ii Enfermagem Educação física Economia Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Ciência de alimentos Biotecnología
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Author's mail: franciscaisabel.bravo@urv.cat miquel.mulero@urv.cat anna.arola@urv.cat begona.muguerza@urv.cat
    Author identifier: 0000-0002-6468-3088 0000-0001-6529-1345 0000-0001-7384-8588
    Record's date: 2024-09-21
    Journal volume: 10
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://www.mdpi.com/2072-6643/10/12/1931
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: Nutrients. 10 (12):
    APA: Iglesias-Carres, Lisard Mas-Capdevila, Anna Sancho-Pardo, Lucia Isabel Bravo, Francisca Mulero, Miquel Muguerza, Begona Arola-Arnal, Anna (2018). Optimized Extraction by Response Surface Methodology Used for the Characterization and Quantification of Phenolic Compounds in Whole Red Grapes (Vitis vinifera). Nutrients, 10(12), -. DOI: 10.3390/nu10121931
    Article's DOI: 10.3390/nu10121931
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2018
    First page: 1931
    Publication Type: Journal Publications
  • Keywords:

    Food Science,Nutrition & Dietetics,Nutrition and Dietetics
    Response surface methodology
    Proanthocyanidins
    Flavonoids
    Flavanols
    Anthocyanin
    proanthocyanidins
    flavonoids
    flavanols
    anthocyanin
    Zootecnia / recursos pesqueiros
    Saúde coletiva
    Química
    Psicología
    Planejamento urbano e regional / demografia
    Nutrition and dietetics
    Nutrition & dietetics
    Nutrição
    Medicina veterinaria
    Medicina iii
    Medicina ii
    Medicina i
    Interdisciplinar
    Food science
    Farmacia
    Engenharias iv
    Engenharias ii
    Enfermagem
    Educação física
    Economia
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências agrárias i
    Ciência de alimentos
    Biotecnología
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