Optimized ultrasonic-assisted extraction of phenolic antioxidants from grape (Vitis vinifera L.) skin using response surface methodology

Currently, the analysis of bioactive compounds is easily carried out by modern chromatographic and spectrometric techniques, but the success of the procedure still depends on the efficiency of the extraction methods. This work aimed at finding the optimal conditions for ultrasonic-assisted extractio...

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Bibliographic Details
Published in:Journal of food science and technology 2019-10, Vol.56 (10), p.4417-4428
Main Authors: Milella, Rosa Anna, Basile, Teodora, Alba, Vittorio, Gasparro, Marica, Giannandrea, Maria Angela, Debiase, Giambattista, Genghi, Rosalinda, Antonacci, Donato
Format: Article
Language:English
Subjects:
2,2-diphenyl-1-picrylhydrazyl
Antioxidants
Bioactive compounds
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
chromatography
Dependent variables
Dietary supplements
Ethanol
Experimentation
Food Science
Fruits
Functional foods & nutraceuticals
Grapes
mathematical models
Nutrition
Optimization
Original
Original Article
oxygen radical absorbance capacity
Phenolic compounds
Phenols
Polynomials
Reactive oxygen species
Response surface methodology
Scavenging
Skin
Spectrometry
temperature
Vitis vinifera
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