Chemical composition and mineral content of Black Borgoña (Vitis labrusca L.) grapes, pomace and seeds, and effects of conventional and non-conventional extraction methods on their antioxidant properties

Grape pomace and seeds, good source of functional compounds such as polyphenols, are waste by-products generated during wine making. Extraction is a very important step for later use polyphenols. Herein we investigated the effects conventional (CSE) non-conventional extraction methods (subcritical water (SWE) pressurized ethanol (PEE) on yield, total phenolic content (TPC) antioxidant capacity (AC) Black Borgoña (Vitis labrusca L.) grape, seeds. Chemical composition showed greatest amount protein lipids in Calcium was present high concentration seeds (137.24 mg/100 g DM). PEE samples retained highest TPC among all with 21.42 ± 0.43, 54.36 3.37 56.5 3.81 mg GAE/g DM, respectively. The AC determined by FRAP 431.16 37.71 µmol TE/g followed 329.04 13.3 DM when used. Significant correlations between phenolics were observed samples. This study demonstrated that green method an efficient to achieve