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High Voltage Electrical Discharges and Ultrasound-Assisted Extraction of Phenolics from Indigenous Fungus-Resistant Grape By-Product
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Department of Food Technologies, Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
Wine production, Vupik plus d.o.o., Sajmište 113c, 32000 Vukovar, Croatia
Ante Lončarić   

Department of food Technologies, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000, Osijek, Croatia
Submission date: 2019-07-23
Final revision date: 2020-01-14
Acceptance date: 2020-01-31
Online publication date: 2020-03-03
Publication date: 2020-03-03
Pol. J. Food Nutr. Sci. 2020;70(2):101–111
The possible use of high voltage electrical discharges (HVED) at different frequencies (20, 50, and 100 Hz) and ultrasound-assisted extraction (UAE) at different temperatures (20, 40, and 80°C) for the recovery of phenolics from indigenous fungus-resistant grape by-product was evaluated. All extractions were performed over the period of 5, 10, and 15 min and with methanol- and ethanol-based solvents. Grape pomace (the grape by-product) was collected during the preparation of grape jams. The main phenolics identified in grape pomace were anthocyanins, including malvidin, delphinidin, peonidin-3-O-glucoside, and cyanidin-3-O-glucoside. Beside anthocyanins, phenolic acids, flavan-3-ols, and flavonols were identified. The HVED-assisted extraction showed to be a superior extraction method for obtaining high yields of all analysed compounds. The highest amount of total phenolics (3023.57 mg GAE/100 g DM) was extracted from grape pomace, using 50% (v/v) ethanol and 60 kV/cm HVED at 100 Hz for 15 min. The antioxidant activity of the HVED extract was 2.17 mmol Trolox/g DM. The highest yield of the identified phenolics from grape pomace was obtained with electric field intensity of 60 kV/cm and total energy input of 22.27 kJ/kg, during the extraction.
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