On the extraction and antioxidant activity of phenolic compounds from winery wastes

被引：272

作者：

Lafka, Theodora-Ioanna ^{[1
]}

Sinanoglou, Vassilia ^{[1
]}

Lazos, Evangelos S. ^{[1
]}

机构：

[1] Technol Educ Inst Athens, Dept Food Technol, Lab Food Proc, Athens 12210, Greece

来源：

FOOD CHEMISTRY | 2007年 / 104卷 / 03期

关键词：

grape waste; extraction time; solvent; pH; antioxidants; phenolics;

D O I：

10.1016/j.foodchem.2007.01.068

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Winery waste (from red winemaking, variety Agiorgitiko) was extracted under various conditions using different solvents. The minimum time required for ensuring maximum extraction of phenols was 180 min at a solvent to sample ratio 9:1 v/w and at pH 1.5. The antioxidant activity of solvent extracts was investigated by DPPH radical scavenging method, by determination of peroxide value on virgin olive oil and by the Rancimat method on sunflower oil. Ethanol extract exhibited the highest antioxidant activity compared to the other solvent extracts, to synthetic food antioxidants BHT, ascorbyl palmitate and to the natural food antioxidant, vitamin E. No correlation was found between antioxidant activity and total phenol content. HPLC analysis of the extracts showed that gallic acid, catechin and epicatechin were the major phenolic compounds in winery waste. Hydroxytyrosol, tyrosol, cyanidin glycosides and various phenolic acids such as caffeic, syringic, vanillic, p-coumaric and o-coumaric acids were also identified. (c) 2007 Elsevier Ltd. All rights reserved.

引用

页码：1206 / 1214

页数：9

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