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Optimized Extraction by Response Surface Methodology Used for the Characterization and Quantification of Phenolic Compounds in Whole Red Grapes (Vitis vinifera) - imarina:5133198

Autor/s de la URV:Arola Arnal, Anna / Bravo Vázquez, Francisca Isabel / Muguerza Marquínez, Maria Begoña / Mulero Abellán, Miguel
Autor segons l'article:Iglesias-Carres, Lisard Mas-Capdevila, Anna Sancho-Pardo, Lucia Isabel Bravo, Francisca Mulero, Miquel Muguerza, Begona Arola-Arnal, Anna
Adreça de correu electrònic de l'autor:franciscaisabel.bravo@urv.cat
miquel.mulero@urv.cat
anna.arola@urv.cat
begona.muguerza@urv.cat
Identificador de l'autor:0000-0002-6468-3088
0000-0001-6529-1345
0000-0001-7384-8588
Any de publicació de la revista:2018
Tipus de publicació:Journal Publications
e-ISSN:2072-6643
Referència de l'ítem segons les normes 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
Referència a l'article segons font original:Nutrients. 10 (12):
Resum:© 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.
DOI de l'article:10.3390/nu10121931
Enllaç font original:https://www.mdpi.com/2072-6643/10/12/1931
Versió de l'article dipositat:info:eu-repo/semantics/publishedVersion
Accès a la llicència d'ús:https://creativecommons.org/licenses/by/3.0/es/
Departament:Bioquímica i Biotecnologia
URL Document de llicència:https://repositori.urv.cat/ca/proteccio-de-dades/
Àrees temàtiques: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
Paraules clau:Response surface methodology
Proanthocyanidins
Flavonoids
Flavanols
Anthocyanin
proanthocyanidins
flavonoids
flavanols
anthocyanin
Entitat:Universitat Rovira i Virgili
Data d'alta del registre:2024-09-21
Pàgina inicial:1931
Volum de revista:10
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