Green extraction strategies to obtain bioactive compounds from vine shoots
In this work, the probe-ultrasound and microwave extraction of phenolic compounds from vine shoots was investigated using the response surface methodology. The total phenolic content, antioxidant capacity and the content of trans-resveratrol and trans--viniferin of the extracts were optimised. This...
| Autores: | , , , , |
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| Formato: | artículo |
| Estado: | Versión borrador |
| Fecha de publicación: | 2025 |
| País: | España |
| Recursos: | Universidad de Jaén |
| Repositorio: | RUJA. Repositorio Institucional de la Producción Científica de la Universidad de Jaén |
| OAI Identifier: | oai:ruja.ujaen.es:10953/6312 |
| Acesso em linha: | https://doi.org/10.1016/j.scp.2024.101899 https://hdl.handle.net/10953/6312 |
| Access Level: | acceso abierto |
| Palavra-chave: | Vine shoots green extraction microwave probe-ultrasound trans-resveratrol trans-viniferin Q1 |
| Resumo: | In this work, the probe-ultrasound and microwave extraction of phenolic compounds from vine shoots was investigated using the response surface methodology. The total phenolic content, antioxidant capacity and the content of trans-resveratrol and trans--viniferin of the extracts were optimised. This provides three strategies for extraction, considering the energy efficiency of both technologies during optimisation. Ultrasound extraction at a 62% amplitude, for 6 min, and with 59% ethanol (55 ºC) yielded 60 mg/g of extract and a phenolic content of 11.0 mg/g (1.05 mg/g of trans-resveratrol and 1.13 mg/g of trans--viniferin). Microwave extraction at 80 °C for 4 min, using 69% ethanol, yielded a slightly lower extraction yield. However, the resulting extract had a higher content of phenolic compounds (12.3 mg/g), including 1.32 mg/g of trans-resveratrol and 1.52 mg/g of trans--viniferin. Nevertheless, the microwave extraction yield and the phenolic content can be increased to 103.6 mg/g and 20.3 mg/g, respectively, at 155 °C, for 3.5 min, and with 58% ethanol, maintaining the content of the studied stilbenoids (1.27 mg/g of trans-resveratrol and 1.48 mg/g of trans--viniferin). In addition, a larger number of phenolic compounds were detected in the latter extract when it was analysed by mass spectrometry. Overall, the latter conditions yielded an extract with the best antioxidant properties, although this implied a higher energy consumption, which should be considered in future extraction scaling. |
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