Optimization of the extraction of phenolic - antioxidant compounds from wine lees

Postgraduate Thesis uoadl:1446794 560 Read counter

Unit:
Κατεύθυνση Βιομηχανική Χημεία
Library of the School of Science
Deposit date:
2017-03-29
Year:
2017
Author:
Tagkouli Dimitra
Supervisors info:
Μαρία Λιούνη, Αναπληρώτρια Καθηγήτρια, Τμήμα Χημείας, ΕΚΠΑ
Παναγιώτης Ζουμπουλάκης, Ερευνητής Γ΄, Ινστιτούτο Βιολογίας, Φαρμακευτικής Χημείας και Βιοτεχνολογίας, Εθνικό Ίδρυμα Ερευνών
Βασιλεία Σινάνογλου, Αναπληρώτρια Καθηγήτρια, Τμήμα Τεχνολογίας Τροφίμων, ΑΤΕΙ Αθήνας
Original Title:
Βελτιστοποίηση παραλαβής φαινολικών - αντιοξειδωτικών ενώσεων από οινολάσπες
Languages:
Greek
Translated title:
Optimization of the extraction of phenolic - antioxidant compounds from wine lees
Summary:
In the present work, wine less from white and red varieties were examined. More specifically, the supernatant of wine lees, as well as the extract of the solid residue by Microwave – Assisted Extraction were studied. For the extracts of the solid residue the optimization of the extraction of total phenolics was performed with the application of Experimental Design using Response Surface Methodology and the designs of Screening Values and the Box-Behnken Design. The optimal values of extraction parameters were applied to the rest of the wine lees samples. Finally, the total phenolic content, the antioxidant and antiradical capacity, of both the supernatants and the extracts, were estimated by Folin-Ciocalteu, ABTS•+ and FRAP assays.
Main subject category:
Science
Keywords:
wine lees, phenolic compounds, antioxidant activity, experimental design, MAE
Index:
No
Number of index pages:
0
Contains images:
Yes
Number of references:
48
Number of pages:
109
ΕΘΝΙΚΟ ΚΑΙ ΚΑΠΟΔΙΣΤΡΙΑΚΟ ΠΑΝΕΠΙΣΤΗΜΙΟ ΑΘΗΝΩΝ_v3.pdf (1 MB) Open in new window