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.
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Industrial Crops and Products, Elsevier, 2014, 52, pp.18-22. 〈10.1016/j.indcrop.2013.10.030〉
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https://hal.univ-lorraine.fr/hal-01597472
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Soumis le : jeudi 28 septembre 2017 - 12:12:51
Dernière modification le : jeudi 12 avril 2018 - 16:54:01

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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〉

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