Department of Food Technology & Nutrition, UCAM Universidad Católica de Murcia, Avenida de los Jerónimos s/n, 30107 Guadalupe, Murcia, Spain.
Department of Food Technology & Nutrition, UCAM Universidad Católica de Murcia, Avenida de los Jerónimos s/n, 30107 Guadalupe, Murcia, Spain.
Food Chem. 2016 Jul 15;203:379-385. doi: 10.1016/j.foodchem.2016.02.100. Epub 2016 Feb 15.
The capacity of cyclodextrins (CDs) to extract phenolic compounds from grape pomace was evaluated and compared with that of ethanol/water or aqueous extraction. The extraction method (stirring and ultrasound), temperature and time were also studied. Total phenolic compounds (TPC) and antioxidant activity were measured, and HPLC analysis was used to identify the phenolic compounds. The extracts obtained using the ethanol/water mixture presented the highest TPC content and antioxidant activity, followed by those obtained using CD solutions. The addition of CDs to the extractant agent had a selective effect on the extraction of catechin and epicatechin. The yield of catechin and epicatechin by using aqueous solutions of CDs was similar to that obtained using organic solvents as ethanol.
研究了环糊精（CDs）从葡萄渣中提取酚类化合物的能力，并与乙醇/水或水提取进行了比较。还研究了提取方法（搅拌和超声）、温度和时间。测量了总酚含量（TPC）和抗氧化活性，并使用 HPLC 分析鉴定了酚类化合物。用乙醇/水混合物获得的提取物具有最高的 TPC 含量和抗氧化活性，其次是用 CD 溶液获得的提取物。在提取剂中添加 CDs 对儿茶素和表儿茶素的提取具有选择性作用。用 CD 的水溶液提取儿茶素和表儿茶素的得率与用有机溶剂乙醇提取的得率相似。
