Loading…
Caftaric Acid Isolation from Unripe Grape: A "Green" Alternative for Hydroxycinnamic Acids Recovery
Phenolic acids represent about one-third of the dietary phenols and are widespread in vegetable and fruits. Several plants belonging to both vegetables and medical herbs have been studied for their hydroxycinnamic acid content. Among them, is preferentially used for caffeic acid-derivatives extracti...
Saved in:
Published in: | Molecules (Basel, Switzerland) Switzerland), 2021-02, Vol.26 (4), p.1148 |
---|---|
Main Authors: | , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
cited_by | cdi_FETCH-LOGICAL-c493t-521923ea9858c99dec78602f6b11c275c041fb6ba7dc5bc6fc919ba0115318c53 |
---|---|
cites | cdi_FETCH-LOGICAL-c493t-521923ea9858c99dec78602f6b11c275c041fb6ba7dc5bc6fc919ba0115318c53 |
container_end_page | |
container_issue | 4 |
container_start_page | 1148 |
container_title | Molecules (Basel, Switzerland) |
container_volume | 26 |
creator | Vendramin, Veronica Viel, Alessia Vincenzi, Simone |
description | Phenolic acids represent about one-third of the dietary phenols and are widespread in vegetable and fruits. Several plants belonging to both vegetables and medical herbs have been studied for their hydroxycinnamic acid content. Among them,
is preferentially used for caffeic acid-derivatives extraction. The wine industry is a source of by-products that are rich in phenolic compounds. This work demonstrates that unripe grape juice (verjuice) presents a simple high-pressure liquid chromatography (HPLC) profile for hydroxycinnamic acids (HCAs), with a great separation of the caffeic-derived acids and a low content of other phenolic compounds when compared to
and other grape by-products. Here it is shown how this allows the recovery of pure hydroxycinnamic acids by a simple and fast method, fast protein liquid chromatography (FPLC). In addition, verjuice can be easily obtained by pressing grape berries and filtering, thus avoiding any extraction step as required for other vegetable sources. Overall, the proposed protocol could strongly reduce the engagement of solvent in industrial phenolic extraction. |
doi_str_mv | 10.3390/molecules26041148 |
format | article |
fullrecord | <record><control><sourceid>proquest_doaj_</sourceid><recordid>TN_cdi_doaj_primary_oai_doaj_org_article_d208121377ef4511a471cacbeec18fab</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><doaj_id>oai_doaj_org_article_d208121377ef4511a471cacbeec18fab</doaj_id><sourcerecordid>2498492407</sourcerecordid><originalsourceid>FETCH-LOGICAL-c493t-521923ea9858c99dec78602f6b11c275c041fb6ba7dc5bc6fc919ba0115318c53</originalsourceid><addsrcrecordid>eNplklFv0zAQgCMEYmPwA3hB1njhpeCznTjmAamqoKs0CQmxZ8u5nIerJC52UtF_T1jLtMGTLd93n-7OVxSvgb-X0vAPfewIp46yqLgCUPWT4hyU4AvJlXn64H5WvMh5y7kABeXz4kzKqjJGy_MCV86PLgVkSwwt2-TYuTHEgfkUe3YzpLAjtk5uRx_Zkl2uE9FwyZbdSGmYwT0xHxO7OrQp_jpgGAbXn1yZfSOMe0qHl8Uz77pMr07nRXHz5fP31dXi-ut6s1peL1AZOS5KAUZIcqYuazSmJdR1xYWvGgAUusS5R99UjdMtlg1WHg2YxnGAUkKNpbwoNkdvG93W7lLoXTrY6IK9e4jp1ro0BuzItoLXIEBqTV6VAE5pQIcNEULtXTO7Ph1du6npqUUaxuS6R9LHkSH8sLdxb7URqhZqFrw7CVL8OVEebR8yUte5geKUrVCmVjPL9Yy-_Qfdxmkeb3dHSQ1gNMwUHClMMedE_r4Y4PbPOtj_1mHOefOwi_uMv_8vfwMCnbMD</addsrcrecordid><sourcetype>Open Website</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2493711971</pqid></control><display><type>article</type><title>Caftaric Acid Isolation from Unripe Grape: A "Green" Alternative for Hydroxycinnamic Acids Recovery</title><source>NCBI_PubMed Central(免费)</source><source>Publicly Available Content (ProQuest)</source><source>Coronavirus Research Database</source><creator>Vendramin, Veronica ; Viel, Alessia ; Vincenzi, Simone</creator><creatorcontrib>Vendramin, Veronica ; Viel, Alessia ; Vincenzi, Simone</creatorcontrib><description>Phenolic acids represent about one-third of the dietary phenols and are widespread in vegetable and fruits. Several plants belonging to both vegetables and medical herbs have been studied for their hydroxycinnamic acid content. Among them,
is preferentially used for caffeic acid-derivatives extraction. The wine industry is a source of by-products that are rich in phenolic compounds. This work demonstrates that unripe grape juice (verjuice) presents a simple high-pressure liquid chromatography (HPLC) profile for hydroxycinnamic acids (HCAs), with a great separation of the caffeic-derived acids and a low content of other phenolic compounds when compared to
and other grape by-products. Here it is shown how this allows the recovery of pure hydroxycinnamic acids by a simple and fast method, fast protein liquid chromatography (FPLC). In addition, verjuice can be easily obtained by pressing grape berries and filtering, thus avoiding any extraction step as required for other vegetable sources. Overall, the proposed protocol could strongly reduce the engagement of solvent in industrial phenolic extraction.</description><identifier>ISSN: 1420-3049</identifier><identifier>EISSN: 1420-3049</identifier><identifier>DOI: 10.3390/molecules26041148</identifier><identifier>PMID: 33669973</identifier><language>eng</language><publisher>Switzerland: MDPI AG</publisher><subject>Acidification ; Berries ; Byproducts ; Caffeic acid ; caftaric acid ; Chromatography ; Chromatography, High Pressure Liquid ; Coumaric Acids - chemistry ; COVID-19 ; FPLC ; Fruit and Vegetable Juices - analysis ; Fruit juices ; Fruits ; Grapes ; High performance liquid chromatography ; Hydroxycinnamic acid ; hydroxycinnamic acids ; Liquid chromatography ; Molecular Structure ; Phenolic acids ; Phenols ; Phenols - chemistry ; Phenols - isolation & purification ; Plants (botany) ; Polyamines ; Polyphenols ; Raw materials ; unripe grape juice ; Vegetables ; verjuice ; Vitis - chemistry ; Wines</subject><ispartof>Molecules (Basel, Switzerland), 2021-02, Vol.26 (4), p.1148</ispartof><rights>2021. This work is licensed under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><rights>2021 by the authors. 2021</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c493t-521923ea9858c99dec78602f6b11c275c041fb6ba7dc5bc6fc919ba0115318c53</citedby><cites>FETCH-LOGICAL-c493t-521923ea9858c99dec78602f6b11c275c041fb6ba7dc5bc6fc919ba0115318c53</cites><orcidid>0000-0001-8437-4955</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.proquest.com/docview/2493711971/fulltextPDF?pq-origsite=primo$$EPDF$$P50$$Gproquest$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.proquest.com/docview/2493711971?pq-origsite=primo$$EHTML$$P50$$Gproquest$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,885,25753,27924,27925,37012,37013,38516,43895,44590,53791,53793,74412,75126</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33669973$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Vendramin, Veronica</creatorcontrib><creatorcontrib>Viel, Alessia</creatorcontrib><creatorcontrib>Vincenzi, Simone</creatorcontrib><title>Caftaric Acid Isolation from Unripe Grape: A "Green" Alternative for Hydroxycinnamic Acids Recovery</title><title>Molecules (Basel, Switzerland)</title><addtitle>Molecules</addtitle><description>Phenolic acids represent about one-third of the dietary phenols and are widespread in vegetable and fruits. Several plants belonging to both vegetables and medical herbs have been studied for their hydroxycinnamic acid content. Among them,
is preferentially used for caffeic acid-derivatives extraction. The wine industry is a source of by-products that are rich in phenolic compounds. This work demonstrates that unripe grape juice (verjuice) presents a simple high-pressure liquid chromatography (HPLC) profile for hydroxycinnamic acids (HCAs), with a great separation of the caffeic-derived acids and a low content of other phenolic compounds when compared to
and other grape by-products. Here it is shown how this allows the recovery of pure hydroxycinnamic acids by a simple and fast method, fast protein liquid chromatography (FPLC). In addition, verjuice can be easily obtained by pressing grape berries and filtering, thus avoiding any extraction step as required for other vegetable sources. Overall, the proposed protocol could strongly reduce the engagement of solvent in industrial phenolic extraction.</description><subject>Acidification</subject><subject>Berries</subject><subject>Byproducts</subject><subject>Caffeic acid</subject><subject>caftaric acid</subject><subject>Chromatography</subject><subject>Chromatography, High Pressure Liquid</subject><subject>Coumaric Acids - chemistry</subject><subject>COVID-19</subject><subject>FPLC</subject><subject>Fruit and Vegetable Juices - analysis</subject><subject>Fruit juices</subject><subject>Fruits</subject><subject>Grapes</subject><subject>High performance liquid chromatography</subject><subject>Hydroxycinnamic acid</subject><subject>hydroxycinnamic acids</subject><subject>Liquid chromatography</subject><subject>Molecular Structure</subject><subject>Phenolic acids</subject><subject>Phenols</subject><subject>Phenols - chemistry</subject><subject>Phenols - isolation & purification</subject><subject>Plants (botany)</subject><subject>Polyamines</subject><subject>Polyphenols</subject><subject>Raw materials</subject><subject>unripe grape juice</subject><subject>Vegetables</subject><subject>verjuice</subject><subject>Vitis - chemistry</subject><subject>Wines</subject><issn>1420-3049</issn><issn>1420-3049</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>COVID</sourceid><sourceid>PIMPY</sourceid><sourceid>DOA</sourceid><recordid>eNplklFv0zAQgCMEYmPwA3hB1njhpeCznTjmAamqoKs0CQmxZ8u5nIerJC52UtF_T1jLtMGTLd93n-7OVxSvgb-X0vAPfewIp46yqLgCUPWT4hyU4AvJlXn64H5WvMh5y7kABeXz4kzKqjJGy_MCV86PLgVkSwwt2-TYuTHEgfkUe3YzpLAjtk5uRx_Zkl2uE9FwyZbdSGmYwT0xHxO7OrQp_jpgGAbXn1yZfSOMe0qHl8Uz77pMr07nRXHz5fP31dXi-ut6s1peL1AZOS5KAUZIcqYuazSmJdR1xYWvGgAUusS5R99UjdMtlg1WHg2YxnGAUkKNpbwoNkdvG93W7lLoXTrY6IK9e4jp1ro0BuzItoLXIEBqTV6VAE5pQIcNEULtXTO7Ph1du6npqUUaxuS6R9LHkSH8sLdxb7URqhZqFrw7CVL8OVEebR8yUte5geKUrVCmVjPL9Yy-_Qfdxmkeb3dHSQ1gNMwUHClMMedE_r4Y4PbPOtj_1mHOefOwi_uMv_8vfwMCnbMD</recordid><startdate>20210221</startdate><enddate>20210221</enddate><creator>Vendramin, Veronica</creator><creator>Viel, Alessia</creator><creator>Vincenzi, Simone</creator><general>MDPI AG</general><general>MDPI</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>CCPQU</scope><scope>COVID</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>K9.</scope><scope>M0S</scope><scope>M1P</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>7X8</scope><scope>5PM</scope><scope>DOA</scope><orcidid>https://orcid.org/0000-0001-8437-4955</orcidid></search><sort><creationdate>20210221</creationdate><title>Caftaric Acid Isolation from Unripe Grape: A "Green" Alternative for Hydroxycinnamic Acids Recovery</title><author>Vendramin, Veronica ; Viel, Alessia ; Vincenzi, Simone</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c493t-521923ea9858c99dec78602f6b11c275c041fb6ba7dc5bc6fc919ba0115318c53</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Acidification</topic><topic>Berries</topic><topic>Byproducts</topic><topic>Caffeic acid</topic><topic>caftaric acid</topic><topic>Chromatography</topic><topic>Chromatography, High Pressure Liquid</topic><topic>Coumaric Acids - chemistry</topic><topic>COVID-19</topic><topic>FPLC</topic><topic>Fruit and Vegetable Juices - analysis</topic><topic>Fruit juices</topic><topic>Fruits</topic><topic>Grapes</topic><topic>High performance liquid chromatography</topic><topic>Hydroxycinnamic acid</topic><topic>hydroxycinnamic acids</topic><topic>Liquid chromatography</topic><topic>Molecular Structure</topic><topic>Phenolic acids</topic><topic>Phenols</topic><topic>Phenols - chemistry</topic><topic>Phenols - isolation & purification</topic><topic>Plants (botany)</topic><topic>Polyamines</topic><topic>Polyphenols</topic><topic>Raw materials</topic><topic>unripe grape juice</topic><topic>Vegetables</topic><topic>verjuice</topic><topic>Vitis - chemistry</topic><topic>Wines</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Vendramin, Veronica</creatorcontrib><creatorcontrib>Viel, Alessia</creatorcontrib><creatorcontrib>Vincenzi, Simone</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>ProQuest_Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central</collection><collection>ProQuest Central Essentials</collection><collection>AUTh Library subscriptions: ProQuest Central</collection><collection>ProQuest One Community College</collection><collection>Coronavirus Research Database</collection><collection>ProQuest Central</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>PML(ProQuest Medical Library)</collection><collection>Publicly Available Content (ProQuest)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><collection>DOAJ Directory of Open Access Journals</collection><jtitle>Molecules (Basel, Switzerland)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Vendramin, Veronica</au><au>Viel, Alessia</au><au>Vincenzi, Simone</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Caftaric Acid Isolation from Unripe Grape: A "Green" Alternative for Hydroxycinnamic Acids Recovery</atitle><jtitle>Molecules (Basel, Switzerland)</jtitle><addtitle>Molecules</addtitle><date>2021-02-21</date><risdate>2021</risdate><volume>26</volume><issue>4</issue><spage>1148</spage><pages>1148-</pages><issn>1420-3049</issn><eissn>1420-3049</eissn><abstract>Phenolic acids represent about one-third of the dietary phenols and are widespread in vegetable and fruits. Several plants belonging to both vegetables and medical herbs have been studied for their hydroxycinnamic acid content. Among them,
is preferentially used for caffeic acid-derivatives extraction. The wine industry is a source of by-products that are rich in phenolic compounds. This work demonstrates that unripe grape juice (verjuice) presents a simple high-pressure liquid chromatography (HPLC) profile for hydroxycinnamic acids (HCAs), with a great separation of the caffeic-derived acids and a low content of other phenolic compounds when compared to
and other grape by-products. Here it is shown how this allows the recovery of pure hydroxycinnamic acids by a simple and fast method, fast protein liquid chromatography (FPLC). In addition, verjuice can be easily obtained by pressing grape berries and filtering, thus avoiding any extraction step as required for other vegetable sources. Overall, the proposed protocol could strongly reduce the engagement of solvent in industrial phenolic extraction.</abstract><cop>Switzerland</cop><pub>MDPI AG</pub><pmid>33669973</pmid><doi>10.3390/molecules26041148</doi><orcidid>https://orcid.org/0000-0001-8437-4955</orcidid><oa>free_for_read</oa></addata></record> |
fulltext | fulltext |
identifier | ISSN: 1420-3049 |
ispartof | Molecules (Basel, Switzerland), 2021-02, Vol.26 (4), p.1148 |
issn | 1420-3049 1420-3049 |
language | eng |
recordid | cdi_doaj_primary_oai_doaj_org_article_d208121377ef4511a471cacbeec18fab |
source | NCBI_PubMed Central(免费); Publicly Available Content (ProQuest); Coronavirus Research Database |
subjects | Acidification Berries Byproducts Caffeic acid caftaric acid Chromatography Chromatography, High Pressure Liquid Coumaric Acids - chemistry COVID-19 FPLC Fruit and Vegetable Juices - analysis Fruit juices Fruits Grapes High performance liquid chromatography Hydroxycinnamic acid hydroxycinnamic acids Liquid chromatography Molecular Structure Phenolic acids Phenols Phenols - chemistry Phenols - isolation & purification Plants (botany) Polyamines Polyphenols Raw materials unripe grape juice Vegetables verjuice Vitis - chemistry Wines |
title | Caftaric Acid Isolation from Unripe Grape: A "Green" Alternative for Hydroxycinnamic Acids Recovery |
url | http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-05T04%3A18%3A39IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_doaj_&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Caftaric%20Acid%20Isolation%20from%20Unripe%20Grape:%20A%20%22Green%22%20Alternative%20for%20Hydroxycinnamic%20Acids%20Recovery&rft.jtitle=Molecules%20(Basel,%20Switzerland)&rft.au=Vendramin,%20Veronica&rft.date=2021-02-21&rft.volume=26&rft.issue=4&rft.spage=1148&rft.pages=1148-&rft.issn=1420-3049&rft.eissn=1420-3049&rft_id=info:doi/10.3390/molecules26041148&rft_dat=%3Cproquest_doaj_%3E2498492407%3C/proquest_doaj_%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c493t-521923ea9858c99dec78602f6b11c275c041fb6ba7dc5bc6fc919ba0115318c53%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=2493711971&rft_id=info:pmid/33669973&rfr_iscdi=true |