Abstract
Red grape pomace (RGP) and onion solid wastes (OSW) were used as raw material to produce flavonoid-enriched extracts, using ultrasound-assisted solid-liquid extraction. The extraction medium used was composed of water and glycerol and under the conditions used the extraction of flavonoids from both materials was shown to obey first-order kinetics. Maximum diffusivities (De) values were 4.01 × 10−11 and 2.35 × 10−11 m2·s−1, for RGP and OSW extraction, respectively, while the corresponding activation energies (Ea) were 14.00 and 15.23 kJ·mol−1.
Highlights
In spite of the variety of phytochemicals that may be encountered in agri-food by-products and wastes, significant attention has been given to polyphenols
Purpose, this study performed to examine the kinetics of ultrasound-assisted extraction extraction from two agri-food grape pomace andpomace onion solid solid wastes flavonoid from tworesidues, agri-foodred residues, red grape and wastes
The model best fitted to the extraction kinetics values were plotted as a function of t (Figures 1 and 2)
Summary
In spite of the variety of phytochemicals that may be encountered in agri-food by-products and wastes, significant attention has been given to polyphenols. The valorization of waste biomass for the recovery of polyphenolic compounds should include processes that generate far less or even zero further waste; otherwise no concept of “green” or “sustainable” could be substantiated Research on such a field should focus on the discovery and design of extraction processes, which will allow the use of alternative solvents and renewable natural products, and ensure a safe and high quality extract/product [5]. The recovery of polyphenolic compounds from plant food industry wastes is currently a major concept towards the development of efficient techniques and a much research has been focused on efficient methodologies dealing with solid-liquid extraction. Purpose, this study performed to examine the kinetics of ultrasound-assisted extraction extraction from two agri-food grape pomace andpomace onion solid. Provided allowed for a more accurate and reliable determination of the extraction kinetics
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