Optimization of extraction time and temperature for natural antioxidants of öküzgözü grape pomace using various solvent ratios

Abstract Grape pomace, a press residue of winemaking process, has great usage potential in many fields because its phenolic components such as anthocyanins, antioxidants and dietary fiber. In this study, it was aimed to determine most suitable parameters for production food colorant from grape pomace (variety okuzgozu) under different extraction conditions, thus utilising waste wine production. The dried extracted at 3 various temperatures, 4 periods 5 solvent ratios. 12 the free radical scavenging activity, total content monomeric anthocyanin extracts were determined values samples ranged between 5.2-676.1 (mg/kg), 1.99-3.65 (IC50 mg/mL), 83.68-1598.57 (mg gallic acid/100 g) 730.7-1850.3 (mg/100 g mv-3-glc equivalents), respectively. temperature, time ratio highest anthocyanins obtained 50 °C 50:50, 180 min,