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...

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Detalles Bibliográficos
Autores: Muñoz-Realpe, Camila, Contreras, María del Mar, Vidal, Alfonso, Castro, Eulogio, Romero, Inmaculada
Tipo de recurso: artículo
Estado:Versión borrador
Fecha de publicación:2025
País:España
Institución:Universidad de Jaén
Repositorio:RUJA. Repositorio Institucional de la Producción Científica de la Universidad de Jaén
OAI Identifier:oai:ruja.ujaen.es:10953/6312
Acceso en línea:https://doi.org/10.1016/j.scp.2024.101899
https://hdl.handle.net/10953/6312
Access Level:acceso abierto
Palabra clave:Vine shoots
green extraction
microwave
probe-ultrasound
trans-resveratrol
trans-viniferin
Q1
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repository_id_str
spelling Green extraction strategies to obtain bioactive compounds from vine shootsMuñoz-Realpe, CamilaContreras, María del MarVidal, AlfonsoCastro, EulogioRomero, InmaculadaVine shootsgreen extractionmicrowaveprobe-ultrasoundtrans-resveratroltrans-viniferinQ1In 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.ELSEVIER202520252025info:eu-repo/semantics/articleinfo:eu-repo/semantics/draftapplication/pdfhttps://doi.org/10.1016/j.scp.2024.101899https://hdl.handle.net/10953/6312reponame:RUJA. Repositorio Institucional de la Producción Científica de la Universidad de Jaéninstname:Universidad de JaénInglésSustainable Chemistry and Pharmacyinfo:eu-repo/semantics/openAccessoai:ruja.ujaen.es:10953/63122026-06-24T12:41:07Z
dc.title.none.fl_str_mv Green extraction strategies to obtain bioactive compounds from vine shoots
title Green extraction strategies to obtain bioactive compounds from vine shoots
spellingShingle Green extraction strategies to obtain bioactive compounds from vine shoots
Muñoz-Realpe, Camila
Vine shoots
green extraction
microwave
probe-ultrasound
trans-resveratrol
trans-viniferin
Q1
title_short Green extraction strategies to obtain bioactive compounds from vine shoots
title_full Green extraction strategies to obtain bioactive compounds from vine shoots
title_fullStr Green extraction strategies to obtain bioactive compounds from vine shoots
title_full_unstemmed Green extraction strategies to obtain bioactive compounds from vine shoots
title_sort Green extraction strategies to obtain bioactive compounds from vine shoots
dc.creator.none.fl_str_mv Muñoz-Realpe, Camila
Contreras, María del Mar
Vidal, Alfonso
Castro, Eulogio
Romero, Inmaculada
author Muñoz-Realpe, Camila
author_facet Muñoz-Realpe, Camila
Contreras, María del Mar
Vidal, Alfonso
Castro, Eulogio
Romero, Inmaculada
author_role author
author2 Contreras, María del Mar
Vidal, Alfonso
Castro, Eulogio
Romero, Inmaculada
author2_role author
author
author
author
dc.subject.none.fl_str_mv Vine shoots
green extraction
microwave
probe-ultrasound
trans-resveratrol
trans-viniferin
Q1
topic Vine shoots
green extraction
microwave
probe-ultrasound
trans-resveratrol
trans-viniferin
Q1
description 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.
publishDate 2025
dc.date.none.fl_str_mv 2025
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/draft
format article
status_str draft
dc.identifier.none.fl_str_mv https://doi.org/10.1016/j.scp.2024.101899
https://hdl.handle.net/10953/6312
url https://doi.org/10.1016/j.scp.2024.101899
https://hdl.handle.net/10953/6312
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Sustainable Chemistry and Pharmacy
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ELSEVIER
publisher.none.fl_str_mv ELSEVIER
dc.source.none.fl_str_mv reponame:RUJA. Repositorio Institucional de la Producción Científica de la Universidad de Jaén
instname:Universidad de Jaén
instname_str Universidad de Jaén
reponame_str RUJA. Repositorio Institucional de la Producción Científica de la Universidad de Jaén
collection RUJA. Repositorio Institucional de la Producción Científica de la Universidad de Jaén
repository.name.fl_str_mv
repository.mail.fl_str_mv
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