Effects of extraction time and solvent on proanthocyanins, hydroxycinnamic acids and flavonols in grape pomace byproducts (CROSBI ID 683850)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa
Podaci o odgovornosti
Danijela Bursać Kovačević, M Tandara, Vanja Plazibat, Predrag Putnik, Verica Dragović-Uzelac
engleski
Effects of extraction time and solvent on proanthocyanins, hydroxycinnamic acids and flavonols in grape pomace byproducts
Currently, there is a growing interest in the exploitation of the residues generated by the wine industry. Also, the interests of scientists in the potential for specific phytochemicals increased due to their medicinal importance. Grape pomace (a mixture of grape skin and seeds) is one of the most abundant residues of the wine making process. Grape skin residue is a known source of phenolic compounds, thus could be an alternative source for obtaining natural antioxidants (Cobb, 2014). MATERIAL. Grape pomace from red grapes (Vitis vinifera, cv. Merlot) was collected in the winemaking factory of Agrolaguna d.d. (Poreč, Croatia), then freeze-dried. Prior to analysis, skins and seeds were manually separated and grape skins were used for further analysis.
extraction time ; solvent ; proanthocyanins ; hydroxycinnamic acids ; flavonols ; grape pomace ; byproducts
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Podaci o prilogu
10-10.
2015.
objavljeno
Podaci o matičnoj publikaciji
Forth international conference sustainable food and postharvest technologies - INOPTEP 2015
Mirko Babić
Divčibare: NATIONAL SOCIETY OF PROCESSING AND ENERGY IN AGRICULTURE
Podaci o skupu
FOURTH INTERNATIONAL CONFERENCESUSTENABLE POSTHARVEST AND FOOD TECHNOLOGIES
poster
19.04.2015-24.04.2015
Divčibare, Srbija