Publications

Polyphenol compounds from vine pruning residue (VPR) were extracted by conventional heating and microwave-assisted treatments. For each treatment, total phenolic compounds and their antioxidant activity were optimized by experimental design. Maximal extraction of polyphenolic compounds (2.17 g/100 g VPR) was obtained at 80 °C, 120 min and 45% of ethanol by conventional heating, and 2.37 g/100 g of VPR were extracted by microwave-assisted process at 120 °C, 5 min and 60% of ethanol. Ellagic acid and apigenin were the predominant polyphenolic compounds in the extracts, achieving concentration of ...

• Keywords:   Vine pruning residue Extraction Polyphenols Antioxidant

• B.Factory FIT