Naslov
Effects of extraction time and solvent on proanthocyanins, hydroxycinnamic acids and flavonols in grape pomace byproducts

Autori
Danijela Bursać Kovačević, M Tandara, Vanja Plazibat, Predrag Putnik, Verica Dragović-Uzelac

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Forth international conference sustainable food and postharvest technologies - INOPTEP 2015 / Mirko Babić - Divčibare : NATIONAL SOCIETY OF PROCESSING AND ENERGY IN AGRICULTURE, 2015, 10-10

Skup
FOURTH INTERNATIONAL CONFERENCESUSTENABLE POSTHARVEST AND FOOD TECHNOLOGIES

Mjesto i datum
Divčibare, Srbija, 19.04.2015. - 24.04.2015

Vrsta sudjelovanja
Poster

Vrsta recenzije
Podatak o recenziji nije dostupan

Ključne riječi
extraction time ; solvent ; proanthocyanins ; hydroxycinnamic acids ; flavonols ; grape pomace ; byproducts

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA