Repositori institucional URV
| URV's Author/s: | Arola Arnal, Anna / Bravo Vázquez, Francisca Isabel / Muguerza Marquínez, Maria Begoña / Mulero Abellán, Miguel |
| 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 |
| 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 |
| Journal publication year: | 2018 |
| Publication Type: | Journal Publications |
| e-ISSN: | 2072-6643 |
| 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 |
| Papper original source: | Nutrients. 10 (12): |
| 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. |
| Article's DOI: | 10.3390/nu10121931 |
| Link to the original source: | https://www.mdpi.com/2072-6643/10/12/1931 |
| Papper version: | info:eu-repo/semantics/publishedVersion |
| licence for use: | https://creativecommons.org/licenses/by/3.0/es/ |
| Department: | Bioquímica i Biotecnologia |
| Licence document URL: | https://repositori.urv.cat/ca/proteccio-de-dades/ |
| 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 |
| Keywords: | Response surface methodology Proanthocyanidins Flavonoids Flavanols Anthocyanin proanthocyanidins flavonoids flavanols anthocyanin |
| Entity: | Universitat Rovira i Virgili |
| Record's date: | 2024-09-21 |
| First page: | 1931 |
| Journal volume: | 10 |
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| DocumentPrincipal | DocumentPrincipal | application/pdf |
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