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Open AccessArticle

Kinetic Modelling for Flavonoid Recovery from Red Grape (Vitis vinifera) Pomace with Aqueous Lactic Acid

1
School of Environment, University of the Aegean, Mitr. Ioakim Street, Myrina 81400, Lemnos, Greece
2
Department of Food Science & Human Nutrition, Agricultural University of Athens, Iera Odos Street, Athens 11855, Greece
*
Author to whom correspondence should be addressed.
Processes 2014, 2(4), 901-911; https://doi.org/10.3390/pr2040901
Received: 20 September 2014 / Revised: 17 November 2014 / Accepted: 2 December 2014 / Published: 10 December 2014
This study was undertaken with the aim of establishing a correlation between the extraction yield in total flavonoids from red grape pomace and the extraction temperature, using 0.5% (w/v) aqueous lactic acid as the solvent system. Extraction of flavonoids was found to obey second-order kinetics, and on such a basis, the yield in total flavonoids at saturation could be very effectively determined and correlated with temperature using non-linear regression. The results indicated that the extraction yield at saturation is highly correlated with temperature, following a quadratic function. The extract obtained at 40 °C had an optimal predicted total flavonoid yield of 13.27 mg rutin equivalents per gram of dry weight, and it was further analyzed by liquid chromatography-mass spectrometry to characterize its major constituents. The polyphenols detected were flavanols, flavonols and an anthocyanin. The outcome of this study outlined that temperatures above 40 °C are rather unfavorable for flavonoid extraction from red grape pomace, as suggested by the model established through kinetics. View Full-Text
Keywords: extraction kinetics; flavonoids; liquid chromatography-mass spectrometry; red grape pomace extraction kinetics; flavonoids; liquid chromatography-mass spectrometry; red grape pomace
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Tzima, K.; Kallithraka, S.; Kotseridis, Y.; Makris, D.P. Kinetic Modelling for Flavonoid Recovery from Red Grape (Vitis vinifera) Pomace with Aqueous Lactic Acid. Processes 2014, 2, 901-911.

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