Characterisation of polyphenols and antioxidant potential of red and white pomace by-product extracts using subcritical water extraction

Characterisation of polyphenols and antioxidant potential of red and white pomace by-product extracts using subcritical water extraction

A detailed assessment of the content of high added-value compounds in grape pomace varieties was carried out following a subcritical water extraction method. High amounts of anthocyanins and tannins were recovered from fermented grape pomace at differential temperatures with high variability between...

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Bibliographic Details
Main Authors: Rémy Ghidossi, Sami Yammine, Cristèle Delsart, Xavier Vitrac, Martine Mietton Peuchot
Format: Article
Language:English
Published: International Viticulture and Enology Society 2020-05-01
Series:OENO One
Subjects:
green process
subcritical water extraction
grape pomace
polyphenols
valorisation
Online Access:https://oeno-one.eu/article/view/2346

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