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Revista de Chimie (Rev. Chim.), Year 2019, Volume 70, Issue 12, 4133-4137

https://doi.org/10.37358/RC.19.12.7722

Ancuta Trifoi, Timea Gherman, Olimpiu Blajan, Myrat Velnazarov, Rami Doukeh

Processing Technology and Resveratrol Rich Extractfrom By-products in Wine Industry

Abstract:

Wine production is accompanied with the generation of tremendous amounts of valuable by-products rich in phenolic bioactive compounds. The valorization of these by-products represents a key point in winery, not only because of the health related benefits but also for environmental, by means of reuse of wastes. This paper describes a study on grape marc processing, the by-product of the winery and its valorization to a high added value product: resveratrol concentrated extract. The most efficient method for extracting resveratrol from grape skin comprises the following steps: maceration of the raw material in alcohol, reflux extraction, acid hydrolysis, liquid liquid extraction and resveratrol rich extract recovery. The extract content in resveratrol was determined by HPLC with a UV-Vis detector.
Keywords:
resveratrol; grape marc; winery by-products

Issue: 2019, Volume 70, Issue 12
Pages: 4133-4137
Publication date: 20/01/2020
https://doi.org/10.37358/RC.19.12.7722
download pdf   Download Pdf Article
Creative Commons License
This article is published under the Creative Commons Attribution 4.0 International License
Citation Styles
Cite this article as:
TRIFOI, A., GHERMAN, T., BLAJAN, O., VELNAZAROV, M., DOUKEH, R., Processing Technology and Resveratrol Rich Extractfrom By-products in Wine Industry, Rev. Chim., 70(12), 2019, 4133-4137.

Vancouver
Trifoi A, Gherman T, Blajan O, Velnazarov M, Doukeh R. Processing Technology and Resveratrol Rich Extractfrom By-products in Wine Industry. Rev. Chim.[internet]. 2019 Dec;70(12):4133-4137. Available from: https://doi.org/10.37358/RC.19.12.7722


APA 6th edition
Trifoi, A., Gherman, T., Blajan, O., Velnazarov, M. & Doukeh, R. (2019). Processing Technology and Resveratrol Rich Extractfrom By-products in Wine Industry. Revista de Chimie, 70(12), 4133-4137. https://doi.org/10.37358/RC.19.12.7722


Harvard
Trifoi, A., Gherman, T., Blajan, O., Velnazarov, M., Doukeh, R. (2019). 'Processing Technology and Resveratrol Rich Extractfrom By-products in Wine Industry', Revista de Chimie, 70(12), pp. 4133-4137. https://doi.org/10.37358/RC.19.12.7722


IEEE
A. Trifoi, T. Gherman, O. Blajan, M. Velnazarov, R. Doukeh, "Processing Technology and Resveratrol Rich Extractfrom By-products in Wine Industry". Revista de Chimie, vol. 70, no. 12, pp. 4133-4137, 2019. [online]. https://doi.org/10.37358/RC.19.12.7722


Text
Ancuta Trifoi, Timea Gherman, Olimpiu Blajan, Myrat Velnazarov, Rami Doukeh,
Processing Technology and Resveratrol Rich Extractfrom By-products in Wine Industry,
Revista de Chimie,
Volume 70, Issue 12,
2019,
Pages 4133-4137,
ISSN 2668-8212,
https://doi.org/10.37358/RC.19.12.7722.
(https://revistadechimie.ro/Articles.asp?ID=7722)
Keywords: resveratrol; grape marc; winery by-products


RIS
TY - JOUR
T1 - Processing Technology and Resveratrol Rich Extractfrom By-products in Wine Industry
A1 - Trifoi, Ancuta
A2 - Gherman, Timea
A3 - Blajan, Olimpiu
A4 - Velnazarov, Myrat
A5 - Doukeh, Rami
JF - Revista de Chimie
JO - Rev. Chim.
PB - Revista de Chimie SRL
SN - 2668-8212
Y1 - 2019
VL - 70
IS - 12
SP - 4133
EP - 4137
UR - https://doi.org/10.37358/RC.19.12.7722
KW - resveratrol
KW - grape marc
KW - winery by-products
ER -


BibTex
@article{RevCh2019P4133,
author = {Trifoi Ancuta and Gherman Timea and Blajan Olimpiu and Velnazarov Myrat and Doukeh Rami},
title = {Processing Technology and Resveratrol Rich Extractfrom By-products in Wine Industry},
journal = {Revista de Chimie},
volume = {70},
number = {12},
pages = {4133-4137},
year = {2019},
issn = {2668-8212},
doi = {https://doi.org/10.37358/RC.19.12.7722},
url = {https://revistadechimie.ro/Articles.asp?ID=7722}
}
 
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