Skip to Main content Skip to Navigation
Journal articles

Optimization of polyphenols extraction from grape residues in water medium

Abstract : The extraction in water of polyphenolics from grape red marc, grape white marc and grape pomace for the production of wood adhesives was optimized using microwave extraction in presence of Na2CO3. The reaction parameters studied were the temperature (60-120 degrees C),the residence time (5-20 min) and the sodium carbonate concentration (0-2.5%) using response surface methodology based on central composite design. The optimal values of the variables were as the followings: 100 degrees C, 8 min, without sodium carbonate from grape marcs and 100 degrees C, 8 min, 2.5% w/w of sodium carbonate for pomace. The microwave assisted extractions gave significantly higher yields as compared to traditional extraction and could be recommended as an alternative method for extraction of phenolic compounds from grape residues in water medium.
Document type :
Journal articles
Complete list of metadata

https://hal.univ-lorraine.fr/hal-01597472
Contributor : Lermab Ul <>
Submitted on : Thursday, September 28, 2017 - 12:12:51 PM
Last modification on : Tuesday, February 23, 2021 - 8:48:03 AM

Identifiers

Collections

Citation

Marwa Brahim, Francois Gambier, Nicolas Brosse. Optimization of polyphenols extraction from grape residues in water medium. Industrial Crops and Products, Elsevier, 2014, 52, pp.18-22. ⟨10.1016/j.indcrop.2013.10.030⟩. ⟨hal-01597472⟩

Share

Metrics

Record views

158