Otwarty dostęp

The combined effect of time and temperature during oven drying on red grape pomace polyphenols, pigments, and antioxidant properties


Zacytuj

[1] Ahmad, B., Yadav, V., Yadav, A., Rahman, M. U., Yuan, W. Z., Li, Z., Wang, X., Integrated biorefinery approach to valorize winery waste: A review from waste to energy perspectives. Science of the Total Environment, 719. (2020) 137315.10.1016/j.scitotenv.2020.13731532135320 Search in Google Scholar

[2] Chakroun, D., Grigorakis, S., Loupassaki, S., Makris, D. P., Enhanced-performance extraction of olive (Olea europaea) leaf polyphenols using L-lactic acid/ammonium acetate deep eutectic solvent combined with β-cyclodextrin: Screening, optimisation, temperature effects and stability. Biomass Conversion & Biorefinery, 11. (2021) 1125–1136.10.1007/s13399-019-00521-2 Search in Google Scholar

[3] Chikwanha, O. C., Raffrenato, E., Opara, U. L., Fawole, O. A., Setati, M. E., Muchenje, V., Mapiye, C., Impact of dehydration on retention of bioactive profile and biological activities of different grape (Vitis vinifera L.) pomace varieties. Animal Feed Science & Technology, 244. (2018) 116–127.10.1016/j.anifeedsci.2018.08.006 Search in Google Scholar

[4] Cicco, N., Lanorte, M. T., Paraggio, M., Viggiano, M., Lattanzio, V., A reproducible, rapid and inexpensive Folin–Ciocalteu micro-method in determining phenolics of plant methanol extracts. Microchemical Journal, 91. 1. (2009) 107–110.10.1016/j.microc.2008.08.011 Search in Google Scholar

[5] Çoklar, H., Akbulut, M., Effect of sun, oven and freeze-drying on anthocyanins, phenolic compounds and antioxidant activity of black grape (Ekşikara) (Vitis vinifera L.). South African Journal of Enology & Viticulture, 38. 2. (2017) 264–272.10.21548/38-2-2127 Search in Google Scholar

[6] Demirkol, M., Tarakci, Z. Effect of grape (Vitis labrusca L.) pomace dried by different methods on physicochemical, microbiological and bioactive properties of yoghurt. LWT, 97. (2018) 770–777.10.1016/j.lwt.2018.07.058 Search in Google Scholar

[7] Georgiev, V., Ananga, A., Tsolova, V., Recent advances and uses of grape flavonoids as nutraceuticals. Nutrients, 6. (2014) 391–415.10.3390/nu6010391391686924451310 Search in Google Scholar

[8] Goula, A. M., Thymiatis, K., Kaderides, K., Valorization of grape pomace: Drying behavior and ultrasound extraction of phenolics. Food & Bioproducts Processing, 100. (2016) 132–144.10.1016/j.fbp.2016.06.016 Search in Google Scholar

[9] Grigorakis, S., Benchennouf, A., Halahlah, A., Makris, D. P., High-performance green extraction of polyphenolic antioxidants from Salvia fruticosa using cyclodextrins: Optimization, kinetics, and composition. Applied Sciences, 10. 10. (2020) 3447.10.3390/app10103447 Search in Google Scholar

[10] Hogervorst, J. C., Miljić, U., Puškaš, V., Extraction of bioactive compounds from grape processing by-products. Handbook of grape processing byproducts. London, U.K.: Elsevier. (2017).10.1016/B978-0-12-809870-7.00005-3 Search in Google Scholar

[11] Kefalas, P., Makris, D., Liquid chromatography-mass spectrometry techniques in flavonoid analysis: Recent advances. Natural antioxidant phenols: Sources, structure–activity relationship, current trends in analysis and characterisation. Kerala, India: Research Signpost. (2006). Search in Google Scholar

[12] Khanal, R. C., Howard, L. R., Prior, R. L., Effect of heating on the stability of grape and blueberry pomace procyanidins and total anthocyanins. Food Research International, 43. 5. (2010) 1464–1469.10.1016/j.foodres.2010.04.018 Search in Google Scholar

[13] Lakka, A., Lalas, S., Makris, D. P., Hydroxypropyl-β-cyclodextrin as a green co-solvent in the aqueous extraction of polyphenols from waste orange peels. Beverages, 6. 3. (2020) 50.10.3390/beverages6030050 Search in Google Scholar

[14] Larrauri, J. A., Rupérez, P., Saura-Calixto, F., Effect of drying temperature on the stability of polyphenols and antioxidant activity of red grape pomace peels. Journal of Agricultural & Food Chemistry, 45. 4. (1997) 1390–1393.10.1021/jf960282f Search in Google Scholar

[15] Lee, J., Durst, R. W., Wrolstad, R. E., Kupina, C. E., Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: Collaborative study. Journal of the AOAC International, 88. 5. (2005) 1269–1278.10.1093/jaoac/88.5.1269 Search in Google Scholar

[16] Makris, D., Boskou, G., Chiou, A., Andrikopoulos, N., An investigation on factors affecting recovery of antioxidant phenolics and anthocyanins from red grape (Vitis vinifera L.) pomace employing water/ethanol-based solutions. American Journal of Food Technology, 3. 3. (2008) 164–173.10.3923/ajft.2008.164.173 Search in Google Scholar

[17] Makris, D., Kefalas, P., Characterization of polyphenolic phytochemicals in red grape pomace. International Journal of Waste Resources, (2013) 126.10.4172/2252-5211.1000126 Search in Google Scholar

[18] Makris, D. P., Green extraction processes for the efficient recovery of bioactive polyphenols from wine industry solid wastes – Recent progress. Current Opinion in Green & Sustainable Chemistry, 13. (2018) 50–55.10.1016/j.cogsc.2018.03.013 Search in Google Scholar

[19] Makris, D. P., Psarra, E., Kallithraka, S., Kefalas, P., The effect of polyphenolic composition as related to antioxidant capacity in white wines. Food Research International, 36. 8. (2003) 805–814.10.1016/S0963-9969(03)00075-9 Search in Google Scholar

[20] Marchante, L., Gómez Alonso, S., Alañón, M. E., Pérez-Coello, M. S., Díaz-Maroto, M. C., Natural extracts from fresh and oven-dried winemaking by- products as valuable source of antioxidant compounds. Food Science & Nutrition, 6. 6. (2018) 1564–1574.10.1002/fsn3.697614522330258599 Search in Google Scholar

[21] Méndez-Lagunas, L., Rodríguez-Ramírez, J., Cruz-Gracida, M., Sandoval-Torres, S., Barriada-Bernal, G., Convective drying kinetics of strawberry (Fragaria ananassa): Effects on antioxidant activity, anthocyanins and total phenolic content. Food Chemistry, 230. (2017) 174–181.10.1016/j.foodchem.2017.03.010 Search in Google Scholar

[22] Planinić, M., Aliakbarian, B., Perego, P., Greganić, K., Tomas, S., Bucić-Kojić, A., Influence of temperature and drying time on extraction yield of phenolic compounds from grape pomace variety “Portogizac”. Chemical & Biochemical Engineering Quarterly, 29. 3. (2015) 343–350.10.15255/CABEQ.2015.2278 Search in Google Scholar

[23] Rajha, H. N., Ziegler, W., Louka, N., Hobaika, Z., Vorobiev, E., Boechzelt, H. G., Maroun, R. G., Effect of the drying process on the intensification of phenolic compounds recovery from grape pomace using accelerated solvent extraction. International Journal of Molecular Sciences, 15. 10. (2014) 18640–18658.10.3390/ijms151018640422723725322155 Search in Google Scholar

[24] Sridhar, A., Ponnuchamy, M., Kumar, P. S., Kapoor, A., Vo, D.-V. N., Prabhakar, S., Techniques and modeling of polyphenol extraction from food: A review. Environmental Chemistry Letters, 19. (2021) 3409–3443.10.1007/s10311-021-01217-8796857833753968 Search in Google Scholar

[25] Sui, Y., Yang, J., Ye, Q., Li, H., Wang, H., Infrared, convective, and sequential infrared and convective drying of wine grape pomace. Drying Technology, 32. 6. (2014) 686–694.10.1080/07373937.2013.853670 Search in Google Scholar

[26] Teixeira, A., Baenas, N., Dominguez-Perles, R., Barros, A., Rosa, E., Moreno, D. A., Garcia-Viguera, C., Natural bioactive compounds from winery byproducts as health promoters: A review. International Journal of Molecular Sciences, 15. 9. (2014) 15638–15678.10.3390/ijms150915638420083825192288 Search in Google Scholar

[27] Teles, A. S. C., Chávez, D. W. H., Gomes, F. dos S., Cabral, L. M. C., Tonon, R. V., Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying. Brazilian Journal of Food Technology, 21. (2018) e2017059.10.1590/1981-6723.5917 Search in Google Scholar

[28] Wojdyło, A., Figiel, A., Oszmianski, J., Effect of drying methods with the application of vacuum microwaves on the bioactive compounds, color, and antioxidant activity of strawberry fruits. Journal of Agricultural & Food Chemistry, 57. 4. (2009) 1337–1343.10.1021/jf802507j19170638 Search in Google Scholar

eISSN:
2066-7744
Język:
Angielski