Effect of power ultrasound application on aqueous extraction of phenolic compounds and antioxidant capacity from grape pomace (Vitis vinifera L.): Experimental kinetics and modeling

Ultrasonics Sonochemistry

Volumn 22, Issue , 2015, Pages 506-514

  Gonzalez Centeno M R ^a   Comas Serra, F ^a   Femenia, A ^a   Rossello C ^a   Simal, S ^a  

^a UNIVERSITAT DE LES ILLES BALEARS   (Spain)

Author keywords

Antioxidant capacity; Grape pomace; Total phenolic content; Ultrasound assisted extraction; Weibull model; Winery by products

Indexed keywords

ANTIOXIDANTS; ULTRASONICS; WINE;

ANTIOXIDANT CAPACITY; GRAPE POMACE; TOTAL PHENOLIC CONTENT; ULTRASOUND-ASSISTED EXTRACTION; WEIBULL MODELS;

EXTRACTION;

2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); ANTIOXIDANT; PHENOL DERIVATIVE; PLANT EXTRACT; WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; DRUG ISOLATION; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; GRAPE; KINETICS; MATHEMATICAL MODEL; PRIORITY JOURNAL; SOLVENT EXTRACTION; TEMPERATURE; ULTRASOUND; CHEMISTRY; FRACTIONATION; ISOLATION AND PURIFICATION; PROCEDURES; THEORETICAL MODEL; TIME; VITIS;

ANTIOXIDANTS; CHEMICAL FRACTIONATION; MODELS, THEORETICAL; PHENOLS; TEMPERATURE; TIME FACTORS; ULTRASONICS; VITIS; WATER;

EID: 84906783410     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2014.05.027     Document Type: Article

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