0000000000660991

AUTHOR

Karin Kovačević Ganić

showing 2 related works from this author

Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees

2020

This study presents the results of conventional aqueous (CE) and non-conventional ultrasound-assisted (UAE) extractions of polyphenolic compounds from lees extracts of red wine varieties (Merlot and Vranac). The effect of ultrasound extraction time (t, s), and amplitude (A,%) from a 400 W ultrasound processor with different ultrasonic probes diameters (Ds, mm) on the amount and profile of polyphenolic compounds in the obtained extracts was investigated and compared to CE. The optimal conditions resulting in maximum extraction of phenolic compounds were: Probe diameter of 22 mm, amplitude 90% and extraction time for Vranac wine lees 1500 s and for Merlot wine lees extraction time of 1361 s. …

Health (social science)antioksidantiDPPHpolifenoliPlant Sciencelcsh:Chemical technology01 natural sciencesHealth Professions (miscellaneous)MicrobiologyHigh-performance liquid chromatographyLeesArticlechemistry.chemical_compound0404 agricultural biotechnologyGlucosidevinske drožiextraction parameterslcsh:TP1-1185Non-conventional ultrasound ; wine lees ; extraction parameters ; HPLC ; antioxidantsWineekstrakcijaChromatography010401 analytical chemistryExtraction (chemistry)rdeča vina04 agricultural and veterinary sciencesnekonvencionalna ultrazvočna ekstrakcija040401 food sciencenon-conventional ultrasoundNon-conventional ultrasound0104 chemical scienceswine leesantioxidantschemistryHPLCfenolne spojineKaempferolQuercetinudc:577.1:663.252:547.56Food Sciencebioaktivne spojine
researchProduct

Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine

2019

Abstract In this study, the effects of both ultrasonic bath and probe treatments on the phenolic, chromatic and aroma composition of young red wine Cabernet Sauvignon were studied and modeled by artificial neural networks (ANNs). Moreover, the effect of high power ultrasound (HPU) along with antioxidants addition (sulfur dioxide and glutathione) was investigated during 6 months of aging in bottles. Lower amplitude and temperature, shorter treatment duration and particularly lower frequency showed a more favorable and milder effect on the chemical composition of wine. In the case of the ultrasonic probe treatment, similar effect was achieved primarily by a larger probe diameter as well as lo…

LightnessAntioxidantAcoustics and Ultrasonicsmedicine.medical_treatmentOrganoleptic02 engineering and technology010402 general chemistry01 natural sciencesInorganic Chemistryhigh power ultrasound ; HPU ; wine quality ; antioxidants ; ultrasonic bath ; ultrasonic probe ; artificial neural network (ANN)medicineChemical Engineering (miscellaneous)Environmental ChemistryRadiology Nuclear Medicine and imagingFood scienceChemical compositionAromaWinebiologyChemistryOrganic ChemistryAging of winefood and beverages021001 nanoscience & nanotechnologybiology.organism_classification0104 chemical sciencesComposition (visual arts)0210 nano-technology
researchProduct