Colloidal gas aphron extraction of bioactive compounds from brazilian pinot noir grape pomace.

• Autor(a) principal: BERES, C.
• Data de Publicação: 2016
• Outros Autores: HOUSE, A., TONON, R. V., SILVA, C. M., CABRAL, L. M. C., JAUREGI, P.
• Idioma: eng
• Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
• Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1061084
• topic: Colloidal Gas Aphron; Phenolics; Antioxidante capacity; anthocyanins; grape pomace

Residues from the food industry are a problem worldwide. Alternatives have been developed in an attempted to extract compounds from fruit pomace in other to apply those as a natural component in different products. This work has the objective to produce two extracts: (1) ethanolic extract and (2) hot water extract; and characterize the chemical composition of these extracts for future application. In sequence an extraction using surfactants (Colloidal Gas Aphron) was applied in order to obtain a more concentrate and pure extract, in a foam form with better physical properties. The ethanolic extraction was more efficient, obtaining 4 times more bioactive compound (in 100g of pomace: 2670.63 mg Gallic Acid; 65.70 mg anthocyanins and 45,564.78 mmol of Trolox). However the CGA was able to concentrate more the compounds from hot water extract, 61.62% of phenolics compounds were concentrated in the Aphron phase.