Exploring antioxidant potential and phenolic compound extraction from Vitis vinifera L. using ultrasound-assisted extraction

Exploring antioxidant potential and phenolic compound extraction from Vitis vinifera L. using ultrasound-assisted extraction

The research investigates the extraction of antioxidant phenolic compounds from grape pomace, a wine fermentation byproduct. Ultrasound-assisted extraction (UAE), varying parameters such as solute:solvent ratio, power, and time were utilized. UAE was specifically applied to Vitis vinifera L. using h...

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Bibliographic Details
Main Authors: Luque-Alcaraz Ana G., Hernández-Téllez Cynthia N., Graciano-Verdugo Abril Z., Toledo-Guillén Alma R., Hernández-Abril Pedro A.
Format: Article
Language:English
Published: De Gruyter 2024-02-01
Series:Green Processing and Synthesis
Subjects:
ultrasound-assisted extraction
phenolic compounds
antioxidant capacity
vitis vinifera l.
Online Access:https://doi.org/10.1515/gps-2023-0141

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