caa a22 4500 463156668 CHVBK 20180406164736.0 cr unu---uuuuu 170326e20071101xx s 000 0 eng 10.1007/s00217-006-0526-3 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0526-3 Supercritical fluid and solid-liquid extraction of phenolic antioxidants from grape pomace: a comparative study [Elektronische Daten] [Manuel Pinelo, Alejandro Ruiz-Rodríguez, Jorge Sineiro, Francisco Señoráns, Guillermo Reglero, María Núñez] Distilled white grape pomace (Vitis vinifera var. Garnacha) was subjected to extraction by using two different methods: (1) solid-liquid extraction (SLE) employing 96% ethanol and water and (2) supercritical extraction (SFE) by running carbon dioxide coupled with ethanol as a modifier. Higher phenolic concentrations of extracts were attained by SFE (∼400ppm), doubling those obtained by SLE. In the latter, increasing values of both temperature (from 25 to 50°C) and contact time (from 30 to 90min) and lower solvent-to-solid ratios (from 5:1 to 1:1) resulted in an enhancement of extraction efficiency. In SFE, the addition of the modifier (8%) was also found to favour the release of phenolic compounds. Antiradical activity values—evaluated by the ability to scavenge DPPH radicals—were, as general, also higher for SFE extracts, although maximum values reached at were similar (73% inhibition versus 68%). Chromatographic profiles confirmed the diverse nature of phenolic species occurring in extracts obtained from both extraction methods. Extracts from SLE contained more proanthocyanidins, whereas SFE ones contained basically gallic acid, catechin and epicatechin. Protection against oil oxidation assayed with two samples confirmed these results. Springer-Verlag, 2006 Grape pomace ( Vitis vinifera ) nationallicence Supercritical fluid extraction (SFE) nationallicence Solid-liquid extraction (SLE) nationallicence Antiradical activity nationallicence Phenolic compounds nationallicence Pinelo Manuel Department of Chemical Engineering, ETS Engineering, Universidad de Santiago de Compostela, Lope Gómez de Marzoa, 15782, Santiago de Compostela, Spain aut Ruiz-Rodríguez Alejandro Department of Food Technology, Faculty of Sciences, University Autonoma de Madrid, 28049, Cantoblanco, Madrid, Spain aut Sineiro Jorge Department of Chemical Engineering, ETS Engineering, Universidad de Santiago de Compostela, Lope Gómez de Marzoa, 15782, Santiago de Compostela, Spain aut Señoráns Francisco Department of Food Technology, Faculty of Sciences, University Autonoma de Madrid, 28049, Cantoblanco, Madrid, Spain aut Reglero Guillermo Department of Food Technology, Faculty of Sciences, University Autonoma de Madrid, 28049, Cantoblanco, Madrid, Spain aut Núñez María Department of Chemical Engineering, ETS Engineering, Universidad de Santiago de Compostela, Lope Gómez de Marzoa, 15782, Santiago de Compostela, Spain aut European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 199-205 1438-2377 226:1-2<199 2007 226 217 https://doi.org/10.1007/s00217-006-0526-3 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0526-3 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Pinelo Manuel Department of Chemical Engineering, ETS Engineering, Universidad de Santiago de Compostela, Lope Gómez de Marzoa, 15782, Santiago de Compostela, Spain aut NATIONALLICENCE 700 1- Ruiz-Rodríguez Alejandro Department of Food Technology, Faculty of Sciences, University Autonoma de Madrid, 28049, Cantoblanco, Madrid, Spain aut NATIONALLICENCE 700 1- Sineiro Jorge Department of Chemical Engineering, ETS Engineering, Universidad de Santiago de Compostela, Lope Gómez de Marzoa, 15782, Santiago de Compostela, Spain aut NATIONALLICENCE 700 1- Señoráns Francisco Department of Food Technology, Faculty of Sciences, University Autonoma de Madrid, 28049, Cantoblanco, Madrid, Spain aut NATIONALLICENCE 700 1- Reglero Guillermo Department of Food Technology, Faculty of Sciences, University Autonoma de Madrid, 28049, Cantoblanco, Madrid, Spain aut NATIONALLICENCE 700 1- Núñez María Department of Chemical Engineering, ETS Engineering, Universidad de Santiago de Compostela, Lope Gómez de Marzoa, 15782, Santiago de Compostela, Spain aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 199-205 1438-2377 226:1-2<199 2007 226 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer