Comparison of accelerated methods for the extraction of phenolic compounds from different vine-shoot cultivars.

@article{DelgadoTorre2012ComparisonOA,
  title={Comparison of accelerated methods for the extraction of phenolic compounds from different vine-shoot cultivars.},
  author={M Pilar Delgado-Torre and Carlos Ferreiro-Vera and Feliciano Priego-Capote and Pedro M. P{\'e}rez-Juan and Mar{\'i}a D Luque de Castro},
  journal={Journal of agricultural and food chemistry},
  year={2012},
  volume={60 12},
  pages={3051-60}
}
Most research on the extraction of high-priced compounds from vineyard/wine byproducts has traditionally been focused on grape seeds and skins as raw materials. Vine-shoots can represent an additional source to those materials, the characteristics of which could depend on the cultivar. A comparative study of hydroalcoholic extracts from 18 different vineyard cultivars obtained by superheated liquid extraction (SHLE), microwave-assisted extraction (MAE), and ultrasound-assisted extraction (USAE… CONTINUE READING