Wine Lees as Source of Antioxidant Molecules: Green Extraction Procedure and Biological Activity

Wine Lees as Source of Antioxidant Molecules: Green Extraction Procedure and Biological Activity

An ultrasound-assisted extraction method, employing ethanol and water as solvents at low temperature (30 °C) and reduced time (15 min), was proposed to extract bioactive molecules from different cultivars (<i>Magliocco Canino</i>, <i>Magliocco Rosato</i>, <i>Gaglioppo&l...

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Bibliographic Details
Main Authors: Michele De Luca, Donatella Restuccia, Umile Gianfranco Spizzirri, Pasquale Crupi, Giuseppina Ioele, Beatrice Gorelli, Maria Lisa Clodoveo, Simona Saponara, Francesca Aiello
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Antioxidants
Subjects:
wine lees
green extraction procedure
principal component analysis
partial least square regression
antioxidant properties
Online Access:https://www.mdpi.com/2076-3921/12/3/622

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