The combined effect of time and temperature during oven drying on red grape pomace polyphenols, pigments, and antioxidant properties

Abstract This study had as a goal to carry out the drying of red grape pomace (RGP) using 2 × 3 factorial design. The design experiment included combinations time and temperature in order achieve lowest possible moisture levels examine losses precious polyphenols, but also effect on antioxidant properties RGP extracts. Drying for 6 hrs at 80°C (D6/80) provided with satisfactory level (11%). A comparison untreated (fresh) revealed that significantly decreases polyphenol anthocyanin pigments’ content. decline was accompanied by decrease both ferric-reducing power antiradical activity Although necessary long-term stability, should be implemented caution because improper may have severe effects polyphenolic composition activity.