Ultrasound Assisted Extraction of Phenolic Compounds from Grapes

Nadia PĂUN, Marcel I. POPA, Violeta NICULESCU, Radu TAMAIAN

Abstract


The grapes contain large amounts of polyphenols, especially anthocyanins which act as antioxidants. Phenolic compounds in grapes can be phenolic acids (precursors of flavonoids) and flavonoids (Shi et al., 2003). These compounds represent the third most abundant constituent after carbohydrates and fruit acids (Singleton, 1980). Polyphenolic compounds are commonly obtained by extraction with organic solvents (methanol, ethanol and acetone).

Keywords


polyphenolic compounds, ultrasound, antioxidants, flavonoids

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DOI: http://dx.doi.org/10.15835/buasvmcn-asb:67:1-2:5377




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