Document Type

Article

Publication Date

2-12-2015

Publication Title

Food Science & Nutrition

Abstract

Grapes are widely known for health benefits due to their antioxidant content. In wine production, grape stems are often discarded, though they has a higher content of antioxidants than the juice. The effectiveness of using an environmentally friendly solvent, ethanol, as a superheated liquid and supercritical fluid to extract antioxidant compounds from grape stems of organically grown Crimson Seedless grapes was evaluated. The Ferric Reducing Ability of Plasma (FRAP) assay and the Total Phenolic Content (TPC), or Folin-Ciocalteu assay, were used to quantify the antioxidant power of grape stem extracts. The extractions were performed at temperatures between 160°C and 300°C at constant density. It was found that the optimal extraction temperature was 204°C, at superheated liquid conditions, with a FRAP value of 0.670 mmol Trolox Equivalent/g of dry grape stem. The FRAP values were higher than other studies that extracted antioxidants from grape stems using single-pass batch extraction

Volume

3

Issue

6

First Page

2666

Last Page

2672

DOI

10.1002/fsn3.246

ISSN

ESSN: 2048-7177

Rights

© 2015 Johnathon Wenzel, Cheryl Storer Samaniego, Lihua Wang, La’Shyla Nelson, Korrine Ketchum, Michelle Ammerman, Ali Zand

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