Academic Journal
Polyphenols From Vitis vinifera Lambrusco By-Products (Leaves From Pruning): Extraction Parameters Evaluation Through Design of Experiment
| العنوان: | Polyphenols From Vitis vinifera Lambrusco By-Products (Leaves From Pruning): Extraction Parameters Evaluation Through Design of Experiment |
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| المؤلفون: | Tacchini, Massimo, Burlini, Ilaria, Maresca, Immacolata, Grandini, Alessandro, Bernardi, Tatiana, Guerrini, Alessandra, Lerin, Lindomar, Sacchetti, Gianni |
| المساهمون: | Tacchini, Massimo, Burlini, Ilaria, Maresca, Immacolata, Grandini, Alessandro, Bernardi, Tatiana, Guerrini, Alessandra, Lerin, Lindomar, Sacchetti, Gianni |
| سنة النشر: | 2019 |
| المجموعة: | Università degli Studi di Ferrara: CINECA IRIS |
| مصطلحات موضوعية: | polyphenols, ultrasound-assisted extraction, design of experiment, chromatography, grape leaves, lambrusco, DPPH, by-products |
| الوصف: | Vitis vinifera L. leaves from pruning are by-products of the wine industry and represent an important source of secondary raw material, thanks to their polyphenols content. Optimization of the extraction processes is a key factor for their valorization, and Design of Experiment (DOE) could be a tool to obtain the most performing extract in terms of polyphenols quality/quantity and bioactivity. Vitis vinifera Lambrusco leaves were subjected to ultrasound-assisted extractions guided by a 23 factorial design. Three independent parameters (% solvent, time of extraction, and solvent:solid ratio) were considered to evaluate the extraction process by analyzing the extraction yield, the total phenolic content (Folin-Ciocalteu assay), and the antioxidant capacity (DPPH assay). Moreover, the content of the main molecules was identified and quantified by reversed-phase high-performance liquid chromatography coupled with diode array detection and mass spectrometry. The DOE highlighted the best extraction conditions that showed slight changes considering the different evaluating parameters. The highest extraction yield was obtained by extraction with 100% water, 60 minutes of extraction time, and 30:1 solvent:solid ratio, but it was neither the richest in polyphenols nor antioxidant capacity. The latter 2 characteristics were associated with the extraction performed using 50% ethanol, 35 minutes of extraction time, and a 20:1 solvent:solid ratio. That extract also exhibited the highest quantity of flavonols. |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | ELETTRONICO |
| اللغة: | English |
| Relation: | info:eu-repo/semantics/altIdentifier/wos/WOS:000478044500033; volume:14; issue:7; firstpage:1; lastpage:7; numberofpages:7; journal:NATURAL PRODUCT COMMUNICATIONS; http://hdl.handle.net/11392/2406562; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85069637832 |
| DOI: | 10.1177/1934578X19862906 |
| الاتاحة: | http://hdl.handle.net/11392/2406562 https://doi.org/10.1177/1934578X19862906 https://journals.sagepub.com/doi/10.1177/1934578X19862906 |
| Rights: | info:eu-repo/semantics/openAccess |
| رقم الانضمام: | edsbas.BD680CA4 |
| قاعدة البيانات: | BASE |
| DOI: | 10.1177/1934578X19862906 |
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