Superheated liquids for the extraction of solid residues from winemaking processes

Gonzalez-Rodriguez, Jose and Luque de Castro, Maria Dolores and Perez Juan, Pedro (2003) Superheated liquids for the extraction of solid residues from winemaking processes. Analytical and Bioanalytical Chemistry, 377 . pp. 1190-1195. ISSN 1618-2642

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Superheated liquids for the extraction of solid residues from winemaking processes
Solid residues from winemaking process have been subjected to extraction with superheated water-ethanol mixtures. Identification and characterisation of the extracted compounds have been made by spectrophotometry, gas chromatography with either flame ionisation or mass detectors and high performance liquid chromatography with UV detection. The extraction has been performed in a static manner by single or repetitive cycles. All variables affecting the extraction process have been studied and optimised. The extraction time and temperature are 65 min and 210ºC, respectively. Two phases constitute the extract: an aqueous phase, which is rich in phenol compounds and an oily phase, mainly formed by fatty acids. The method allows manipulation of the extract composition by changing the applied pressure, temperature, water-ethanol ratio and pH. The method is faster than the traditional extraction procedures for obtaining valuable compounds from these residues.
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Official URL: http://dx.doi.org/10.1007/s00216-003-2194-5

Abstract

Solid residues from winemaking process have been subjected to extraction with superheated water-ethanol mixtures. Identification and characterisation of the extracted compounds have been made by spectrophotometry, gas chromatography with either flame ionisation or mass detectors and high performance liquid chromatography with UV detection. The extraction has been performed in a static manner by single or repetitive cycles. All variables affecting the extraction process have been studied and optimised. The extraction time and temperature are 65 min and 210ºC, respectively. Two phases constitute the extract: an aqueous phase, which is rich in phenol compounds and an oily phase, mainly formed by fatty acids. The method allows manipulation of the extract composition by changing the applied pressure, temperature, water-ethanol ratio and pH. The method is faster than the traditional extraction procedures for obtaining valuable compounds from these residues.

Item Type:Article
Additional Information:Solid residues from winemaking process have been subjected to extraction with superheated water-ethanol mixtures. Identification and characterisation of the extracted compounds have been made by spectrophotometry, gas chromatography with either flame ionisation or mass detectors and high performance liquid chromatography with UV detection. The extraction has been performed in a static manner by single or repetitive cycles. All variables affecting the extraction process have been studied and optimised. The extraction time and temperature are 65 min and 210ºC, respectively. Two phases constitute the extract: an aqueous phase, which is rich in phenol compounds and an oily phase, mainly formed by fatty acids. The method allows manipulation of the extract composition by changing the applied pressure, temperature, water-ethanol ratio and pH. The method is faster than the traditional extraction procedures for obtaining valuable compounds from these residues.
Keywords:solid-liquid extraction, liquid chromatography, gas chromatography, mass spectrometry, pressurised liquid extraction, accelerated solvent extraction, superheated liquid extraction, analytical chemistry, winemaking residues, wine, wine industry, subcritical extraction, experimental design, chemometry
Subjects:F Physical Sciences > F140 Environmental Chemistry
F Physical Sciences > F110 Applied Chemistry
F Physical Sciences > F111 Industrial Chemistry
F Physical Sciences > F100 Chemistry
F Physical Sciences > F180 Analytical Chemistry
Divisions:College of Science > School of Life Sciences
ID Code:2113
Deposited By: Jose Gonzalez-Rodriguez
Deposited On:08 Jan 2010 09:11
Last Modified:13 Mar 2013 08:34

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