Extraction of Antioxidants from Fresh Wine Grapes Marc.

0483019 - ÚCHP 2019 RIV CZ eng C - Konferenční příspěvek (zahraniční konf.)
Rousková, Milena - Jírů, M. - Krmela, A. - Hanika, Jiří - Šolcová, Olga
Extraction of Antioxidants from Fresh Wine Grapes Marc.
Proceedings of the 5th International Conference on Chemical Technology. Prague: Czech Society of Industrial Chemistry, 2017 - (Veselý, M.; Hrdlička, Z.; Hanika, J.; Lubojacký, J.), s. 83-86. ISBN 978-80-86238-65-4. ISSN 2336-811X.
[International Conference on Chemical Technology /5./. Mikulov (CZ), 10.04.2017-12.04.2017]
Grant CEP: GA TA ČR TE01020080
Institucionální podpora: RVO:67985858
Klíčová slova: fatty acids * lipids * concentration
Obor OECD: Chemical process engineering

The study is focused on concentration of a lipid content and determination of the extractable part oriented on included fatty acids in separated phases of centrifuged wet biomass. The main attention was focused on the DHA concentration from the upper lipid layer, containing obviously concentrated proportion of fatty acids. Water fungi suspension was submitted to centrifugation with subsequent separation of individual liquid/solid fractions and extracted by two solvent systems. Dichloromethane/methanol 1/1 and 1-hexane/ethanol 2/3 was applied. Both solvent systems afforded comparable fatty acids profiles. Dominant acids C16:0 (in the range of 43-47%) and DHA C22:6n3 (43-47%) were detected. Biomass residue can be applied e. g. as an animal food supplement due to high protein content. Also level of pigments with antioxidant effect, particularly carotenoids, can be dietary significant.
Trvalý link: http://hdl.handle.net/11104/0278446