Development of a food antioxidant additive technology out of grape pomace

Stability and Functionality of Grape Pomace Used as a Nutritive Additive During Extrusion Process

Grape pomace (GP) is a major byproduct of wine and juice industry, rich in polyphenolics with demonstrated health benefits. Extrusion processing for development of healthy and quality GP supplemented cornstarch snack foods was evaluated using response surface methodology. The retainability of polyphenolic content and antioxidant activity after extrusion processing were further assessed. The pro...

Recovery of aromatic aglycones from grape pomace

effect of oral presentation on development of l2 learners grammar

this experimental study has been conducted to test the effect of oral presentation on the development of l2 learners grammar. but this oral presentation is not merely a deductive instruction of grammatical points, in this presentation two hypotheses of krashen (input and low filter hypotheses), stevicks viewpoints on grammar explanation and correction and widdowsons opinion on limited use of l1...

Antioxidant Activity, Antiproliferation of Colon Cancer Cells, and Chemical Composition of Grape Pomace

Chardonnay and Tinta Cao grape pomaces were generated by the winemaking process. The pomaces were extracted with 50% acetone and tested for antioxidant capacities using the oxygen radical absorbance capacity (ORAC) assay, 50 EC , and ABTS •+ scavenging capacity tests. Cytotoxicity and antiproliferative activities against Caco-2 and HT-29 human colon cancer cell lines were also analyzed. The qua...

Changes of the Anthocyanins and Antioxidant properties of Concord Grape (Vitis labrusca) Pomace After Acid Hydrolysis

Grape pomace contains high levels of valuable antioxidants such as anthocyanins and phenolic compounds that help prevent chronic diseases such as cardiovascular problems and cancers. In this study, Concord grape pomace was soaked in acidic solutions at different time intervals and pHs in a water bath at 80 o C. Five kinds of anthocyanins were released and identified in the pomace after acid hyd...