Design and optimization of a semicontinuous hot-cold extraction of polyphenols from grape pomace

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 22, 2012, Pages 5571-5582

  Monrad, Jeana K ^a,c   Srinivas, Keerthi ^b   Howard, Luke R ^a   King, Jerry W ^b  

^a UNIVERSITY OF ARKANSAS   (United States)

^b 3202 Bell Engineering Center   (United States)

^c Riviana Foods Inc   (United States)

Author keywords

anthocyanins; grape pomace; hot cold extraction; procyanidins; subcritical water

Indexed keywords

AMBIENT CONDITIONS; DESIGN AND OPTIMIZATION; ELEVATED TEMPERATURE; EXTRACTION CELLS; EXTRACTION METHOD; EXTRACTION SOLVENTS; EXTRACTION TECHNIQUES; EXTRACTION TEMPERATURES; EXTRACTION VESSELS; FOOD SUPPLEMENTS; GOVERNMENTAL REGULATIONS; GRAPE POMACE; HIGHER YIELD; OPTIMAL CONDITIONS; POLYPHENOLIC COMPOUND; POLYPHENOLIC CONTENT; POLYPHENOLICS; POLYPHENOLS; PROCYANIDINS; RESPONSE SURFACE METHOD; SEMI-CONTINUOUS; SUB-CRITICAL CONDITION; SUB-CRITICAL WATER; VITIS VINIFERA; WATER FLOW RATE;

DEGRADATION; ETHANOL; FLOW OF WATER; FLOW RATE; FRUITS; HYDRAULICS; OPTIMIZATION; ORGANIC SOLVENTS; PHENOLS; RECOVERY; SOLVENT EXTRACTION; SOLVENTS;

ANTHOCYANINS;

BIFLAVONOID; CATECHIN; PLANT EXTRACT; POLYPHENOL; PROANTHOCYANIDIN; PROCYANIDIN;

ARTICLE; CHEMISTRY; COLD; EVALUATION; FRACTIONATION; HEAT; INDUSTRIAL WASTE; ISOLATION AND PURIFICATION; METHODOLOGY; VITIS;

BIFLAVONOIDS; CATECHIN; CHEMICAL FRACTIONATION; COLD TEMPERATURE; HOT TEMPERATURE; INDUSTRIAL WASTE; PLANT EXTRACTS; POLYPHENOLS; PROANTHOCYANIDINS; VITIS;

VITACEAE; VITIS VINIFERA;

EID: 84861890119     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf300569w     Document Type: Article

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