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Kinetics of ultrasonic extraction of polyphenols,anthocyanins and tannins from five different New Zealand grape pomaces |
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| Authors: | Yanqiao Zhao Khanh Tran Margaret Brennan Charles Brennan |
| Affiliation: | 1. Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, 300134 China;2. Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, Canterbury, 7647 New Zealand
Contribution: ?Investigation (supporting);3. Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, Canterbury, 7647 New Zealand Contribution: Supervision (equal), Writing - review & editing (equal) |
| Abstract: | Polyphenols were extracted from five kinds of New Zealand grape pomace (Sauvignon Blanc, Pinot Gris, Gerwurztraminer, Merlot and Pinot Noir) at 30, 50 and 70 °C in an ultrasonic generator. The extraction kinetics for total phenol, anthocyanin and tannin were determined. The results of dynamics study showed that the extraction of total polyphenols, anthocyanin and tannin followed first-order reaction kinetics during the extraction at 30, 50 and 70 °C. The total phenolic content, anthocyanin conten, and tannin content of water–ethanol extracts from grape pomaces were compared, and the parameters in the extraction kinetics equations were determined. The extraction results showed that the Pinot Noir pomace extract had the highest total phenolic content of 59.95 mg GAE g?1 pomace and tannin content of 79.93 mg EE g?1 pomace. The anthocyanin content in Merlot pomace extract was the highest, which was 4.50 CE g?1 pomace. The results might be of great significance for the development of grape pomace or its polyphenol and/or anthocyanin components as an antioxidant source with natural and inexpensive benefits. |
| Keywords: | Anthocyanin grape pomace kinetics polyphenol tannin ultrasonic extraction |