For Publishers
DiscoveryMetadataPeer reviewHostingPublishing
For Researchers
JoinPublishReviewCollect
Register
Blog
About
Search
Advanced search
My ScienceOpen
Search
For Publishers
For Researchers
Blog
About
4
views
77
references
 Top references
cited by
5
    
0 reviews
 Review
0
comments
 Comment
0
recommends
+1 Recommend
0 collections
    0
    shares
      251
      similar
       All similar
      • Record: found
      • Abstract: found
      • Article: found
      Is Open Access

      Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees

      research-article

      Read this article at

      ScienceOpenPublisherPMC
      Bookmark
          There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

          Abstract

          This study presents the results of conventional aqueous (CE) and non-conventional ultrasound-assisted (UAE) extractions of polyphenolic compounds from lees extracts of red wine varieties (Merlot and Vranac). The effect of ultrasound extraction time (t, s), and amplitude (A,%) from a 400 W ultrasound processor with different ultrasonic probes diameters (Ds, mm) on the amount and profile of polyphenolic compounds in the obtained extracts was investigated and compared to CE. The optimal conditions resulting in maximum extraction of phenolic compounds were: Probe diameter of 22 mm, amplitude 90% and extraction time for Vranac wine lees 1500 s and for Merlot wine lees extraction time of 1361 s. UAE proved to be significantly more effective in enhancing the extraction capacity of trans-resveratrol glucoside (30.57% to 300%), trans-resveratrol (36.36% to 45.75%), quercetin (39.94% to 43.83%), kaempferol (65.13% to 72.73%), petunidin-3-glucoside (41.53% to 64.95%), malvidin-3-glucoside (47.63% to 89.17%), malvidin-3-(6- O-acetyl) glucoside (23.84% to 49.74%), and malvidin-3-(6- O-p-coumaroyl) glucoside (26.77% to 34.93%) as compared to CE. Ultrasound reduced the extraction time (2.5-fold) and showed an increase of antioxidant potential by 76.39% (DPPH) and 125.83% (FRAP) compared to CE.

          Related collections

          Most cited references77

          • Record: found
          • Abstract: found
          • Article: not found

          Applications of ultrasound in food technology: Processing, preservation and extraction.

          Farid Chemat, Zill-e-Huma, Muhammed Kamran Khan (2011)
          Ultrasound is well known to have a significant effect on the rate of various processes in the food industry. Using ultrasound, full reproducible food processes can now be completed in seconds or minutes with high reproducibility, reducing the processing cost, simplifying manipulation and work-up, giving higher purity of the final product, eliminating post-treatment of waste water and consuming only a fraction of the time and energy normally needed for conventional processes. Several processes such as freezing, cutting, drying, tempering, bleaching, sterilization, and extraction have been applied efficiently in the food industry. The advantages of using ultrasound for food processing, includes: more effective mixing and micro-mixing, faster energy and mass transfer, reduced thermal and concentration gradients, reduced temperature, selective extraction, reduced equipment size, faster response to process extraction control, faster start-up, increased production, and elimination of process steps. Food processes performed under the action of ultrasound are believed to be affected in part by cavitation phenomena and mass transfer enhancement. This review presents a complete picture of current knowledge on application of ultrasound in food technology including processing, preservation and extraction. It provides the necessary theoretical background and some details about ultrasound the technology, the technique, and safety precautions. We will also discuss some of the factors which make the combination of food processing and ultrasound one of the most promising research areas in the field of modern food engineering. Copyright © 2010 Elsevier B.V. All rights reserved.
          Article 0 comments Cited 462 times – based on 0 reviews     Review now
            Bookmark
            • Record: found
            • Abstract: found
            • Article: not found

            A review of the dietary flavonoid, kaempferol on human health and cancer chemoprevention.

            Allen Y. Chen, Yi Charlie Chen (2013)
            Kaempferol is a polyphenol antioxidant found in fruits and vegetables. Many studies have described the beneficial effects of dietary kaempferol in reducing the risk of chronic diseases, especially cancer. Epidemiological studies have shown an inverse relationship between kaempferol intake and cancer. Kaempferol may help by augmenting the body's antioxidant defence against free radicals, which promote the development of cancer. At the molecular level, kaempferol has been reported to modulate a number of key elements in cellular signal transduction pathways linked to apoptosis, angiogenesis, inflammation, and metastasis. Significantly, kaempferol inhibits cancer cell growth and angiogenesis and induces cancer cell apoptosis, but on the other hand, kaempferol appears to preserve normal cell viability, in some cases exerting a protective effect. The aim of this review is to synthesize information concerning the extraction of kaempferol, as well as to provide insights into the molecular basis of its potential chemo-preventative activities, with an emphasis on its ability to control intracellular signaling cascades that regulate the aforementioned processes. Chemoprevention using nanotechnology to improve the bioavailability of kaempferol is also discussed. Copyright © 2012 Elsevier Ltd. All rights reserved.
            Article 0 comments Cited 261 times – based on 0 reviews     Review now
              Bookmark
              • Record: found
              • Abstract: not found
              • Article: not found

              Review of Methods to Determine Antioxidant Capacities

              Ayse Serap Karadag, Beraat Ozcelik, Samim Saner (2009)
              Article 0 comments Cited 149 times – based on 0 reviews     Review now
                Bookmark
                All references

                Author and article information

                Journal
                Journal ID (nlm-ta): Foods
                Journal ID (iso-abbrev): Foods
                Journal ID (publisher-id): foods
                Title: Foods
                Publisher: MDPI
                ISSN (Electronic): 2304-8158
                Publication date (Electronic): 09 April 2020
                Publication date Collection: April 2020
                Volume: 9
                Issue: 4
                Electronic Location Identifier: 472
                Affiliations
                [1 ]Laboratory for Thermodynamics, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; filip.dujmic@ 123456pbf.unizg.hr
                [2 ]Laboratory for Technology and Analysis of Wine, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; kkova@ 123456pbf.unizg.hr
                [3 ]Laboratory for Cereal Chemistry and Technology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; duska.curic@ 123456pbf.unizg.hr
                [4 ]Laboratory for Unit Operations, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; sven.karlovic@ 123456pbf.unizg.hr (S.K.); tomislav.bosiljkov@ 123456pbf.unizg.hr (T.B.); damir.jezek@ 123456pbf.unizg.hr (D.J.)
                [5 ]Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia; rajko.vidrih@ 123456bf.uni-lj.si (R.V.); janez.hribar@ 123456bf.uni-lj.si (J.H.); emil.zlatic@ 123456bf.uni-lj.si (E.Z.)
                [6 ]Čitluk Winery dd, Kralja Tomislava 28, 88260 Čitluk, Bosnia and Herzegovina; tiho@ 123456vinarija-citluk.ba
                [7 ]Food Engineering and Nutrition, Center of Innovative and Applied Bioprocessing, Mohali 140306, Punjab, India; suchetakkr@ 123456gmail.com
                [8 ]Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, 46100 Burjassot, València, Spain
                Author notes
                [* ]Correspondence: francisco.barba@ 123456uv.es (F.J.B.); mladen.brncic@ 123456pbf.unizg.hr (M.B.); Tel.: +34-96-3544-972 (F.J.B.); +38-5146-052-23 (M.B.); Fax: +34-96-5344-954 (F.J.B.)
                Author information
                https://orcid.org/0000-0002-1615-3189
                https://orcid.org/0000-0002-5630-3989
                Article
                Publisher ID: foods-09-00472
                DOI: 10.3390/foods9040472
                PMC ID: 7230992
                PubMed ID: 32283874
                SO-VID: 3382e26c-c108-4cbb-b41d-581c95da0042
                Copyright © © 2020 by the authors.
                License:

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                Date received : 12 March 2020
                Date accepted : 03 April 2020
                Categories
                Subject: Article

                Keywords: non-conventional ultrasound,wine lees,extraction parameters,hplc,antioxidants
                Data availability:
                Keywords: non-conventional ultrasound, wine lees, extraction parameters, hplc, antioxidants

                Comments

                Comment on this article

                scite_

                Similar content251

                See all similar

                Cited by5

                See all cited by

                Most referenced authors1,255

                See all reference authors