Green Extraction of Antioxidants from Different Varieties of Red Grape Pomace

Green extraction of antioxidants from different varieties of red grape pomace.

The extraction yield, phenolic content, anthocyanin content and antioxidant activity of extracts from different varieties of red grapes, Cabernet Sauvignon, Merlot, Petit Verdot, Syrah, Tempranillo and Tintilla, using pressurized green solvents have been analyzed. Two techniques were studied and compared: supercritical fluid extraction (SFE) with CO2 + 20% ethanol and pressurized liquid extract...

Superheated liquid and supercritical denatured ethanol extraction of antioxidants from Crimson red grape stems

Grapes are widely known for health benefits due to their antioxidant content. In wine production, grape stems are often discarded, though they has a higher content of antioxidants than the juice. The effectiveness of using an environmentally friendly solvent, ethanol, as a superheated liquid and supercritical fluid to extract antioxidant compounds from grape stems of organically grown Crimson S...

Recovery of aromatic aglycones from grape pomace

The Effect of Red Grape Pomace Powder Replacement on Physical Characteristics and Acrylamide Content of Biscuit

Background and Objectives: Biscuit is the most popularly consumed bakery item, and due to higher consumption among children, increase of its nutritional value and safety is a necessity. Acrylamide is a potential carcinogen that is formed in carbohydrate-rich food products like biscuits at temperatures above 120oC. Among the various parameters, which affect acrylamide formation, the inhibitory e...

The Extraction Kinetics of Anthocyanins and Proanthocyanidins from Grape to Wine in Three Different Varieties

Methods and results: Anthocyanins and PAs were analyzed by HPLC in three wine varieties during maceration time (20 days). The results showed that anthocyanin extraction followed the same kinetics for the three varieties. In the case of PAs, Syrah must-wine showed the highest concentration of these compounds, which were seen to be mainly skin-derived. Monastrell must-wine presented the lowest co...