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dc.contributor.authorGuardiola, Lucía
dc.contributor.authorGabaldón, José Antonio
dc.contributor.authorLópez Miranda, Santiago
dc.contributor.authorSerrano Martínez, Ana Agustina
dc.contributor.authorHernández Sánchez, Pilar
dc.contributor.authorPérez Sánchez, Horacio
dc.contributor.authorFortea Gorbe, María Isabel
dc.contributor.authorNúñez Delicado, Estrella
dc.date.accessioned2017-07-24T11:38:10Z
dc.date.available2017-07-24T11:38:10Z
dc.date.issued2016
dc.identifier.isbn0308-8146
dc.identifier.urihttp://hdl.handle.net/10952/2380
dc.description.abstractThe 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.es
dc.language.isoenes
dc.publisherElsevier Ltdes
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectCatechin Epicatechin Grape pomace Cyclodextrines
dc.titleUse of cyclodextrins to recover catechin and epicatechin from red grape pomacees
dc.typearticlees
dc.rights.accessRightsopenAccesses
dc.journal.titleFood Chemistryes
dc.volume.number203es
dc.issue.number379-385es
dc.description.disciplineCiencias de la Alimentaciónes


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Attribution-NonCommercial-NoDerivatives 4.0 Internacional
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