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Syrah grape skin valorisation using ultrasound‐assisted extraction: Phenolic compounds recovery, antioxidant capacity and phenolic profile
- Mazza, Karen E. L., Santiago, Manuela C. P. A., do Nascimento, Luzimar S. M., Godoy, Ronoel L. O., Souza, Erika F., Brígida, Ana Iraidy S., Borguini, Renata G., Tonon, Renata V.
- International journal of food science & technology 2019 v.54 no.3 pp. 641-650
- anthocyanins, antioxidant activity, citric acid, grapes, phenolic acids, ultrasonic treatment
- The influence of ultrasound power (1000–3000 W/L), citric acid concentration (0–3%) and solid:liquid ratio (1:5–1:15) on the phenolic compounds recovery and antioxidant capacity of Syrah grape skin extracts were evaluated. Total phenolic compounds varied from 6485 to 11732 mg gallic acid/100 g and monomeric anthocyanin content from 453 to 685 mg malvidin‐3‐glucoside/100 g. The antioxidant capacity measured by ORAC and ABTS methods ranged from 230 to 516 μmol Trolox/g and from 442 to 939 μmol Trolox/g, respectively. The most suitable conditions chosen for extraction, within the studied ranges, were 3000 W/L of power, 2.5% citric acid and solid:liquid ratio of 1:15. The extraction yield was satisfactory, with a recovery of 59% of the quantified phenolic compounds, with only 3 min of processing. Ultrasound was considered a suitable method as compared to the conventional extraction, improving the extraction of phenolic acids and facilitating their release.