Extraction of Polyphenols from Vine Shoots of Vitis vinifera by Superheated Ethanol−Water Mixtures
A study of the nonvolatile fraction of extracts from vine shoots obtained by superheated ethanol−water mixtures is presented. The influence of the temperature, extraction time, and percentage of ethanol on extraction was investigated by a multivariate experimental design to maximize the yield of tot...
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| Published in | Journal of agricultural and food chemistry Vol. 54; no. 23; pp. 8775 - 8781 |
|---|---|
| Main Authors | , , |
| Format | Journal Article |
| Language | English |
| Published |
Washington, DC
American Chemical Society
15.11.2006
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| Subjects | |
| Online Access | Get full text |
| ISSN | 0021-8561 1520-5118 |
| DOI | 10.1021/jf061855j |
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| Abstract | A study of the nonvolatile fraction of extracts from vine shoots obtained by superheated ethanol−water mixtures is presented. The influence of the temperature, extraction time, and percentage of ethanol on extraction was investigated by a multivariate experimental design to maximize the yield of total phenolic compounds, measured by using the Folin−Ciocalteu method. The best values found for these variables were 80% (v/v) ethanol, 240 °C, and 60 min. Under these conditions, the effect of pH was also investigated, and a strong improvement of yield was observed by decreasing the pH. The extracts were subject to liquid−liquid extraction with n-hexane. The remaining polar phase was dried in a rotary evaporator and then reconstituted in 10 mL of water. The insoluble residue was dissolved in 10 mL of methanol. Both fractions (aqueous and methanolic) were analyzed by HPLC, and the differences in composition according to the extraction conditions were studied. Compounds usually present in commercial wood extracts were identified (mainly benzoic and hydroxycinnamic acids and aldehydes); the most abundant were quantified, and the stability of the identified phenolic families under different extraction conditions was also investigated. Finally, the superiority of the superheated liquid extraction over conventional solid−liquid extraction was demonstrated. Keywords: Phenolic compounds; vine shoots; superheated liquid extraction; wood extracts; agricultural byproducts |
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| AbstractList | A study of the nonvolatile fraction of extracts from vine shoots obtained by superheated ethanol−water mixtures is presented. The influence of the temperature, extraction time, and percentage of ethanol on extraction was investigated by a multivariate experimental design to maximize the yield of total phenolic compounds, measured by using the Folin−Ciocalteu method. The best values found for these variables were 80% (v/v) ethanol, 240 °C, and 60 min. Under these conditions, the effect of pH was also investigated, and a strong improvement of yield was observed by decreasing the pH. The extracts were subject to liquid−liquid extraction with n-hexane. The remaining polar phase was dried in a rotary evaporator and then reconstituted in 10 mL of water. The insoluble residue was dissolved in 10 mL of methanol. Both fractions (aqueous and methanolic) were analyzed by HPLC, and the differences in composition according to the extraction conditions were studied. Compounds usually present in commercial wood extracts were identified (mainly benzoic and hydroxycinnamic acids and aldehydes); the most abundant were quantified, and the stability of the identified phenolic families under different extraction conditions was also investigated. Finally, the superiority of the superheated liquid extraction over conventional solid−liquid extraction was demonstrated. Keywords: Phenolic compounds; vine shoots; superheated liquid extraction; wood extracts; agricultural byproducts A study of the nonvolatile fraction of extracts from vine shoots obtained by superheated ethanol-water mixtures is presented. The influence of the temperature, extraction time, and percentage of ethanol on extraction was investigated by a multivariate experimental design to maximize the yield of total phenolic compounds, measured by using the Folin-Ciocalteu method. The best values found for these variables were 80% (v/v) ethanol, 240 °C, and 60 min. Under these conditions, the effect of pH was also investigated, and a strong improvement of yield was observed by decreasing the pH. The extracts were subject to liquid-liquid extraction with n-hexane. The remaining polar phase was dried in a rotary evaporator and then reconstituted in 10 mL of water. The insoluble residue was dissolved in 10 mL of methanol. Both fractions (aqueous and methanolic) were analyzed by HPLC, and the differences in composition according to the extraction conditions were studied. Compounds usually present in commercial wood extracts were identified (mainly benzoic and hydroxycinnamic acids and aldehydes); the most abundant were quantified, and the stability of the identified phenolic families under different extraction conditions was also investigated. Finally, the superiority of the superheated liquid extraction over conventional solid-liquid extraction was demonstrated. A study of the nonvolatile fraction of extracts from vine shoots obtained by superheated ethanol-water mixtures is presented. The influence of the temperature, extraction time, and percentage of ethanol on extraction was investigated by a multivariate experimental design to maximize the yield of total phenolic compounds, measured by using the Folin-Ciocalteu method. The best values found for these variables were 80% (v/v) ethanol, 240 degrees C, and 60 min. Under these conditions, the effect of pH was also investigated, and a strong improvement of yield was observed by decreasing the pH. The extracts were subject to liquid-liquid extraction with n-hexane. The remaining polar phase was dried in a rotary evaporator and then reconstituted in 10 mL of water. The insoluble residue was dissolved in 10 mL of methanol. Both fractions (aqueous and methanolic) were analyzed by HPLC, and the differences in composition according to the extraction conditions were studied. Compounds usually present in commercial wood extracts were identified (mainly benzoic and hydroxycinnamic acids and aldehydes); the most abundant were quantified, and the stability of the identified phenolic families under different extraction conditions was also investigated. Finally, the superiority of the superheated liquid extraction over conventional solid-liquid extraction was demonstrated.A study of the nonvolatile fraction of extracts from vine shoots obtained by superheated ethanol-water mixtures is presented. The influence of the temperature, extraction time, and percentage of ethanol on extraction was investigated by a multivariate experimental design to maximize the yield of total phenolic compounds, measured by using the Folin-Ciocalteu method. The best values found for these variables were 80% (v/v) ethanol, 240 degrees C, and 60 min. Under these conditions, the effect of pH was also investigated, and a strong improvement of yield was observed by decreasing the pH. The extracts were subject to liquid-liquid extraction with n-hexane. The remaining polar phase was dried in a rotary evaporator and then reconstituted in 10 mL of water. The insoluble residue was dissolved in 10 mL of methanol. Both fractions (aqueous and methanolic) were analyzed by HPLC, and the differences in composition according to the extraction conditions were studied. Compounds usually present in commercial wood extracts were identified (mainly benzoic and hydroxycinnamic acids and aldehydes); the most abundant were quantified, and the stability of the identified phenolic families under different extraction conditions was also investigated. Finally, the superiority of the superheated liquid extraction over conventional solid-liquid extraction was demonstrated. A study of the nonvolatile fraction of extracts from vine shoots obtained by superheated ethanol-water mixtures is presented. The influence of the temperature, extraction time, and percentage of ethanol on extraction was investigated by a multivariate experimental design to maximize the yield of total phenolic compounds, measured by using the Folin-Ciocalteu method. The best values found for these variables were 80% (v/v) ethanol, 240 degrees C, and 60 min. Under these conditions, the effect of pH was also investigated, and a strong improvement of yield was observed by decreasing the pH. The extracts were subject to liquid-liquid extraction with n-hexane. The remaining polar phase was dried in a rotary evaporator and then reconstituted in 10 mL of water. The insoluble residue was dissolved in 10 mL of methanol. Both fractions (aqueous and methanolic) were analyzed by HPLC, and the differences in composition according to the extraction conditions were studied. Compounds usually present in commercial wood extracts were identified (mainly benzoic and hydroxycinnamic acids and aldehydes); the most abundant were quantified, and the stability of the identified phenolic families under different extraction conditions was also investigated. Finally, the superiority of the superheated liquid extraction over conventional solid-liquid extraction was demonstrated. |
| Author | Pérez-Juan, Pedro Luque de Castro, María D Luque-Rodríguez, José M |
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| Keywords | Wood Ethanol Extract Phenolic compounds Superheated water Vitis vinifera Mixture vine shoots Liquid Polyphenol Vitidaceae Dicotyledones Angiospermae Phenols agricultural byproducts Spermatophyta Extraction superheated liquid extraction wood extracts Shoot |
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| SubjectTerms | agricultural wastes aqueous solutions Biological and medical sciences Chromatography, High Pressure Liquid Chromatography, Supercritical Fluid - methods crop residues ethanol Ethanol - chemistry extraction Flavonoids - analysis Flavonoids - isolation & purification Food engineering Food industries Fundamental and applied biological sciences. Psychology General aspects grapes heat treatment Kinetics Phenols - analysis Phenols - isolation & purification Plant Shoots - chemistry Polyphenols shoots superheating Temperature Vitis - chemistry Vitis vinifera water Water - chemistry winemaking |
| Title | Extraction of Polyphenols from Vine Shoots of Vitis vinifera by Superheated Ethanol−Water Mixtures |
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