On the extraction and antioxidant activity of phenolic compounds from winery wastes

dc.contributor.author	Λάφκα, Θεοδώρα - Ιωάννα	el
dc.contributor.author	Σινάνογλου, Βασιλεία	el
dc.contributor.author	Λάζος, Ευάγγελος Σ.	el
dc.date.accessioned	2015-05-27T15:17:28Z
dc.date.available	2015-05-27T15:17:28Z
dc.date.issued	2015-05-27
dc.identifier.uri	http://hdl.handle.net/11400/11239
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.sciencedirect.com	en
dc.source	http://www.sciencedirect.com/science/article/pii/S0308814607001264	en
dc.subject	Απόβλητα οινοποιείων
dc.subject	Αντιοξειδωτικά
dc.subject	Phenolics
dc.subject	Φαινόλες
dc.title	On the extraction and antioxidant activity of phenolic compounds from winery wastes	en
heal.type	journalArticle
heal.classification	Food
heal.classification	Food technology
heal.classification	Τροφή
heal.classification	Τεχνολογία τροφίμων
heal.classificationURI	http://id.loc.gov/authorities/names/n00009376
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	N/A-Τροφή
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.identifier.secondary	DOI: 10.1016/j.foodchem.2007.01.068
heal.language	en
heal.access	campus
heal.publicationDate	2007
heal.bibliographicCitation	Lafka, I.-T., Sinanoglou, V. and Lazos, E. (2007) On the extraction and antioxidant activity of phenolic compounds from winery wastes. "Food Chemistry" 104 (3), p.1206-1214	en
heal.abstract	Winery waste (from red winemaking, variety Agiorgitiko) was extracted under various conditions using different solvents. The minimum time required for ensuring maximum extraction of phenols was 180 min at a solvent to sample ratio 9:1 v/w and at pH 1.5. The antioxidant activity of solvent extracts was investigated by DPPH radical scavenging method, by determination of peroxide value on virgin olive oil and by the Rancimat method on sunflower oil. Ethanol extract exhibited the highest antioxidant activity compared to the other solvent extracts, to synthetic food antioxidants BHT, ascorbyl palmitate and to the natural food antioxidant, vitamin E. No correlation was found between antioxidant activity and total phenol content. HPLC analysis of the extracts showed that gallic acid, catechin and epicatechin were the major phenolic compounds in winery waste. Hydroxytyrosol, tyrosol, cyanidin glycosides and various phenolic acids such as caffeic, syringic, vanillic, p-coumaric and o-coumaric acids were also identified.	en
heal.publisher	Elsevier	en
heal.journalName	Food Chemistry	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	false