Microwave-assisted extraction (MAE) was investigated for recovering of total phenolic compounds from dried waste grape skins using a domestic microwave oven. Influence of vessel geometry, irradiation cycles, irradiation power and time was investigated. The results in terms of phenolics yield, antioxidant capacity and energy consumption were compared with a reference solid-liquid extraction (SLE) carried out for 2 h at 60°C. Equivalent yield of total phenolics as in SLE was achieved with a MAE extraction time of 1,033 sec (corresponding to 83 sec of irradiation at 900 W, 83% saving in extraction time compared to SLE and with a 70% energetic efficiency). Pre-maceration of samples and solvent pre-heating are proposed for large-scale industrial processes to enhance phenolics extraction and process efficiency.

Pedroza, M. A., Amendola, D., Maggi, L., Zalacain, A., De Faveri, D. M., Spigno, G., Microwave-assisted extraction of phenolic compounds from dried waste grape skins, <<INTERNATIONAL JOURNAL OF FOOD ENGINEERING>>, 2015; 11 (3): 359-370. [doi:10.1515/ijfe-2015-0009] [http://hdl.handle.net/10807/70073]

Microwave-assisted extraction of phenolic compounds from dried waste grape skins

Amendola, Danila;Maggi, Luana;De Faveri, Dante Marco;Spigno, Giorgia
2015

Abstract

Microwave-assisted extraction (MAE) was investigated for recovering of total phenolic compounds from dried waste grape skins using a domestic microwave oven. Influence of vessel geometry, irradiation cycles, irradiation power and time was investigated. The results in terms of phenolics yield, antioxidant capacity and energy consumption were compared with a reference solid-liquid extraction (SLE) carried out for 2 h at 60°C. Equivalent yield of total phenolics as in SLE was achieved with a MAE extraction time of 1,033 sec (corresponding to 83 sec of irradiation at 900 W, 83% saving in extraction time compared to SLE and with a 70% energetic efficiency). Pre-maceration of samples and solvent pre-heating are proposed for large-scale industrial processes to enhance phenolics extraction and process efficiency.
Inglese
Pedroza, M. A., Amendola, D., Maggi, L., Zalacain, A., De Faveri, D. M., Spigno, G., Microwave-assisted extraction of phenolic compounds from dried waste grape skins, <<INTERNATIONAL JOURNAL OF FOOD ENGINEERING>>, 2015; 11 (3): 359-370. [doi:10.1515/ijfe-2015-0009] [http://hdl.handle.net/10807/70073]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10807/70073
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