Recovery of antioxidants from industrial waste liquors using membranes and polymeric resins

Journal of Food Engineering

Volumn 96, Issue 1, 2010, Pages 127-133

  Díaz Reinoso, Beatriz ^a   González López, Noelia ^a   Moure, Andrés ^a   Domínguez, Herminia ^a   Parajó, Juan Carlos ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

Antioxidants; Distilled white grape pomace; Nanofiltration; Phenolic compounds; Resins; Ultrafiltration

Indexed keywords

ADSORPTION DESORPTION; ANTIOXIDANT ACTIVITIES; ANTIOXIDANTS; AQUEOUS ETHANOL SOLUTIONS; ASCORBIC ACIDS; DISTILLED WHITE GRAPE POMACE; GRAPE POMACE; PHENOLIC COMPOUNDS; POLYMERIC RESIN; RADICAL SCAVENGING; SEPABEADS;

ADSORPTION; DESORPTION; ETHANOL; KETONES; NANOFILTRATION; ORGANIC ACIDS; PHENOLS; POLYMERS; RESINS; SOLVENT EXTRACTION; SOLVENTS; ULTRAFILTRATION;

PHENOLIC RESINS;

VITACEAE;

EID: 69949111553     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.07.007     Document Type: Article

References (37)

1. Benzie I.F.F., and Strain J.J. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay. Anal. Biochem. 239 (1996) 70-76
2. Cassano A., Mecchia A., and Drioli E. Analyses of hydrodynamic resistances and operating parameters in the ultrafiltration of grape must. J. Food Eng. 89 (2008) 171-177
3. Cruz J.M., Domínguez H., and Parajó J.C. Assessment on the production of antioxidants from winemaking waste solids. J. Agric. Food Chem. 52 (2004) 5612-5620
4. D'Alvise N., Lesueur-Lambert C., Fertin B., Dhulster P., and Guillochon D. Removal of polyphenols and recovery of proteins from alfalfa white protein concentrate by ultrafiltration and adsorbent resin separations. Sep. Sci. Technol. 35 (2000) 2453-2472
5. de Campos L.M.A.S., Leimann F.V., Pedrosa R.C., and Ferreira S.R.S. Free radical scavenging of grape pomace extracts from Cabernet sauvingnon (Vitis vinifera). Bioresour. Technol. 99 (2008) 8413-8420
6. Díaz-Reinoso B., Moure A., Domínguez H., and Parajó J.C. Ultra- and nanofiltration of aqueous extracts from distilled fermented grape pomace. J. Food Eng. 91 (2009) 587-593
7. Ferrarini R., Versari A., and Galassi S.A. Preliminary comparison between nanofiltration and reverse osmosis membranes for grape juice treatment. J. Food Eng. 50 (2001) 113-116
8. Guo C., Yang J., Wei J., Li Y., Xu J., and Jiang Y. Antioxidant activities of peel, pulp and seed fractions of common fruits as determined by FRAP assay. Nutr. Res. 23 (2003) 1719-1726
9. Jayaprakasha G.K., Singh R.P., and Sakariah K.K. Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro. Food Chem. 73 (2001) 285-290
10. Kalbasi A., and Cisneros-Zevallos L. Fractionation of monomeric and polymeric anthocyanins from concord grape (Vitis labrusca L.) juice by membrane ultrafiltration. J. Agric. Food Chem. 55 (2007) 7036-7042
11. Kammerer D., Gajdos Kljusuric J., Carle R., and Schieber A. Recovery of anthocyanins from grape pomace extracts (Vitis vinifera L. cv. Cabernet Mitos) using a polymeric adsorber resin. Eur. Food Res. Technol. 220 (2005) 431-437
12. Kulisic-Bilusic T., Schnäbele K., Schmöller I., Dragovic-Uzelac V., Krisko A., Dejanovic B., Milos M., and Pifat G. Antioxidant activity versus cytotoxic and nuclear factor kappa B regulatory activities on HT-29 cells by natural fruit juices. Eur. Food Res. Technol. 228 (2009) 417-424
13. Lafka T.I., Sinanoglou V., and Lazos E.S. On the extraction and antioxidant activity of phenolic compounds from winery wastes. Food Chem. 104 (2007) 1206-1214
14. Li P., Wang Y., Ma R., and Zhang X. Separation of tea polyphenol from green tea leaves by a combined CATUFM-adsorption resin process. J. Food Eng. 67 (2005) 253-260
15. Lim T.Y., Lim Y.Y., and Yule C.M. Evaluation of antioxidant, antibacterial and anti-tyrosinase activities of four Macaranga species. Food Chem. 114 (2009) 594-599
16. Llorach R., Tomás-Barberán F.A., and Ferreres F. Lettuce and chicory byproducts as a source of antioxidant phenolic extracts. J. Agric. Food Chem. 52 (2004) 5109-5116
17. Louli V., Ragoussis N., and Magoulas K. Recovery of phenolic antioxidants from wine industry by-products. Bioresour. Technol. 92 (2004) 201-208
18. Makris D.P., Boskou G., Chiou A., and Andrikopoulos N.K. Polyphenolic content and in vitro antioxidant characteristics of wine industry and other agrifood solid waste extracts. J. Food Comp. Anal. 20 (2006) 125-132
19. Makris D.P., Boskou G., Chiou A., and Andrikopoulos N.K. An investigation on factors affecting recovery of antioxidant phenolics and anthocyanins from red grape (Vitis vinifera L.) pomace employing water/ethanol-based solutions. Am. J. Food Technol. 3 (2008) 164-173
20. Moure A., Domínguez H., and Parajó J.C. Ultrafiltration of industrial waste liquors from the manufacture of soy protein concentrates. J. Chem. Technol. Biotechnol. 81 (2006) 1252-1258
21. Muselík J., García-Alonso M., Martín-López M.P., Žemlička M., and Rivas-Gonzalo J.C. Measurement of antioxidant activity of wine catechins, procyanidins, anthocyanins and pyranoanthocyanins. Int. J. Mol. Sci. 8 (2007) 797-809
22. Nawaz H., Shi J., Mittal G.S., and Kakuda Y. Extraction of polyphenols from grape seeds and concentration by ultrafiltration. Sep. Purif. Technol. 48 (2006) 176-181
23. Negro C., Tommasi L., and Miceli A. Phenolic compounds and antioxidant activity from red grape marc extracts. Bioresour. Technol. 87 (2003) 41-44
24. Oyaizu M. Studies on product of browning reaction prepared from glucose amine. Jpn. J. Nutr. 44 (1986) 307-315
25. Peinado J., López de Lerma N., Moreno J., and Peinado R.A. Antioxidant activity of different phenolics fractions isolated in must from Pedro Ximénez grapes at different stages of the off-vine drying process. Food Chem. 114 (2009) 1050-1055
26. Pinelo M., Rubilar M., Jerez M., Sineiro J., and Núñez M.J. Effect of solvent, temperature and solvent-to-solid ratio on the total phenolic content and antiradical activity of extracts from different components of grape pomace. J. Agric. Food Chem. 53 (2005) 2111-2117
27. Pinelo M., Rubilar M., Sineiro J., and Núñez M.J. A thermal treatment to increase the antioxidant capacity of natural phenols: catechin, resveratrol and grape extract cases. Eur. Food Res. Technol. 221 (2005) 284-290
28. Pinelo M., Ruiz-Rodríguez A., Sineiro J., Señoráns F.J., Reglero G., and Núñez M.J. Supercritical fluid and solid-liquid extraction of phenolic antioxidants from grape pomace: a comparative study. Eur. Food Res. Technol. 226 (2007) 199-205
29. Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., and Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolourization assay. Free Rad. Biol. Med. 26 (1999) 1231-1237
30. Saleh Z.S., Wibisono R., and Lober K. Recovery of polyphenolics from apple juice utilizing adsorbent polymer technology. Int. J. Food Eng. 4 (2008) 13
31. Santamaría B., Salazar G., Beltrán S., and Cabezas J.L. Membrane sequences for fractionation of polyphenolic extracts from defatted milled grape seeds. Desalination 148 (2002) 103-109
32. Saura-Calixto F. Antioxidant dietary fiber product: a new concept and a potential food ingredient. J. Agric. Food Chem. 46 (1998) 4303-4306
33. Scordino M., Di Mauro A., Passerini A., and Maccarone E. Selective recovery of anthocyanins and hydroxycinnamates from a byproduct of citrus processing. J. Agric. Food Chem. 53 (2005) 651-658
34. Shi J., Gong J., Liu J., Wu X., and Zhang Y. Antioxidant capacity of extract from edible flowers of Prunus mume in China and its active components. LWT-Food Sci. Technol. 42 (2009) 477-482
35. Torres J.L., and Selga A. Procyanidin size and composition by thiolisis with cysteamine hydrochloride and chromatography. Chromatography 57 (2003) 441-445
36. Torres J.L., Varela B., Garca M.T., Carilla J., Matito C., Centelles J.J., Cascante M., Sort X., and Bobet R. Valorization of grape (Vitis vinifera) byproducts. Antioxidant and biological properties of polyphenolic fractions differing in procyanidin composition and flavonol content. J. Agric. Food Chem. 50 (2002) 7548-7555
37. Versari A., Ferrarini R., Parpinello G.P., and Galassi S. Concentration of grape must by nanofiltration membranes. Food Bioprod. Process. Trans. Inst. Chem. Eng. Part C 81 (2003) 275-278