Recovery of phenolic antioxidants from wine industry by-products

Louli, V; Ragoussis, N; Magoulas, K

dc.contributor.author	Louli, V	en
dc.contributor.author	Ragoussis, N	en
dc.contributor.author	Magoulas, K	en
dc.date.accessioned	2014-03-01T01:21:17Z
dc.date.available	2014-03-01T01:21:17Z
dc.date.issued	2004	en
dc.identifier.issn	0960-8524	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/16184
dc.subject	Antioxidant activity	en
dc.subject	Liquid extraction	en
dc.subject	Phenolic compounds	en
dc.subject	Supercritical CO2	en
dc.subject	Wine industry by-product	en
dc.subject.classification	Agricultural Engineering	en
dc.subject.classification	Biotechnology & Applied Microbiology	en
dc.subject.classification	Energy & Fuels	en
dc.subject.other	Carbon dioxide	en
dc.subject.other	Composition	en
dc.subject.other	Extraction	en
dc.subject.other	Phenols	en
dc.subject.other	Raw materials	en
dc.subject.other	Skin	en
dc.subject.other	Solvent extraction	en
dc.subject.other	Supercritical fluids	en
dc.subject.other	Wine	en
dc.subject.other	Extraction pressures	en
dc.subject.other	Antioxidants	en
dc.subject.other	acetic acid ethyl ester	en
dc.subject.other	antioxidant	en
dc.subject.other	butylcresol	en
dc.subject.other	carbon dioxide	en
dc.subject.other	phenol derivative	en
dc.subject.other	Rosmarinus officinalis extract	en
dc.subject.other	solvent	en
dc.subject.other	extraction process	en
dc.subject.other	solvent	en
dc.subject.other	volatile organic compound	en
dc.subject.other	wine	en
dc.subject.other	antioxidant activity	en
dc.subject.other	article	en
dc.subject.other	organoleptic property	en
dc.subject.other	pressure	en
dc.subject.other	priority journal	en
dc.subject.other	supercritical fluid extraction	en
dc.subject.other	wine industry	en
dc.subject.other	Acetates	en
dc.subject.other	Antioxidants	en
dc.subject.other	Butylated Hydroxytoluene	en
dc.subject.other	Carbon Dioxide	en
dc.subject.other	Chromatography, High Pressure Liquid	en
dc.subject.other	Oils, Volatile	en
dc.subject.other	Phenols	en
dc.subject.other	Pressure	en
dc.subject.other	Rosmarinus	en
dc.subject.other	Vitis	en
dc.subject.other	Waste Disposal, Fluid	en
dc.subject.other	Wine	en
dc.subject.other	Rosmarinus officinalis	en
dc.title	Recovery of phenolic antioxidants from wine industry by-products	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.biortech.2003.06.002	en
heal.identifier.secondary	http://dx.doi.org/10.1016/j.biortech.2003.06.002	en
heal.language	English	en
heal.publicationDate	2004	en
heal.abstract	The recovery process of the phenolic compounds contained in the wine industry by-products and their antioxidant activity were examined in this work. To this purpose, a combined process of liquid and supercritical solvent extraction was employed. At first the effect of various process parameters of the liquid solvent extraction - the type of solvent and the pretreatment of the raw material (composition (skins, seeds, stems) and crushing) - on the antioxidant activity of the extract was examined. It was shown that an extract of a higher antioxidant activity was obtained by using ethyl acetate as solvent and raw material free of stems. These extracts were further treated with supercritical carbon dioxide (SC CO2) at various extraction pressures, which resulted in their significant enrichment in phenolic compounds and the improvement of their antioxidant and organoleptic properties, especially at pressures higher than 100 bar. The antioxidant activity of the products was determined by using the Rancimat method, as well as a simple and not time-consuming free radical method. It was proved that both the ethyl acetate extracts and those treated with SC CO2 had antioxidant activity comparable to that of antioxidants commonly used in industry, that is butylhydroxytoluene (BHT), a synthetic antioxidant, and Rosemary extract, a widely known natural one. © 2003 Elsevier Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	Bioresource Technology	en
dc.identifier.doi	10.1016/j.biortech.2003.06.002	en
dc.identifier.isi	ISI:000220122800012	en
dc.identifier.volume	92	en
dc.identifier.issue	2	en
dc.identifier.spage	201	en
dc.identifier.epage	208	en