Extraction of antioxidant and polyphenol compounds from Tokaji aszú marc

Dusza, Eszter and Bánvölgyi, Szilvia and Kiss, István and Stefanovits-Bányai, Éva and Vatai, Gyula: Extraction of antioxidant and polyphenol compounds from Tokaji aszú marc. Proceedings of the International Symposium on Analytical and Environmental Problems, (22). pp. 348-351. (2016)

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Abstract

Grapes and even wine-making wastes such as marc and stalks, are rich in phenols. The polyphenolic content has many favourable effects on human health,such as the anti-carcinogenic effects and the inhibition of the oxidization of low-density lipoproteins. An antioxidant is a molecule that hinder the oxidation of unlike molecules. Ouraim was to find the optimal conditions of the extraction of the antioxidant and phenolic compounds from Tokaji aszú marc. Absolute ethanol and deionized water were used to prepare the solvent, 4:1 solvent-to-sample ratio was choosen. The solvent contains different volumes of ethanol (0 – 25 – 50 – 75 – 100%). The temperature was 30 °C and 60 °C.The time of the extraction was half-, one-, two-, three-, four- and five-hours long. The extractions were more efficiency using ethanol solvent compared with the water solvent. In all casesthe phenol concentration and antioxidant capacity were two and three times higher at higher temperature (60 °C) than at lower temperature (30 °C).The maximum value of total phenol content (67830±509 µM GS/L) was reached at 60 °C temperature, 25% ethanol solvent after 3 hours.The maximum value of antioxidant capacity (11126±145 µM AS/L) was reached at 60 °C temperature, 50% ethanol solvent after 5 hours.

Item Type: Article
Journal or Publication Title: Proceedings of the International Symposium on Analytical and Environmental Problems
Date: 2016
Volume: 22
Page Range: pp. 348-351
ISBN: 978-963-306-507-5
Uncontrolled Keywords: Bor, Szőlő, Kémia
Additional Information: Bibliogr.: 351. p. ; ill. ; összefoglalás angol nyelven
Date Deposited: 2018. Dec. 13. 09:43
Last Modified: 2018. Dec. 13. 09:43
URI: http://acta.bibl.u-szeged.hu/id/eprint/56117

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